10 Easy Cake Recipes Every Home Baker Will Love

If you’re looking for a foolproof dessert—whether it’s for a birthday, a family get-together, or simply to satisfy a sweet craving—this collection of easy cake recipes has you covered. These cakes are simple to make, delicious to eat, and perfect for any occasion. From cozy coffee cakes and fruity snacking cakes to beautiful single-layer treats that need little (or no!) decoration, each recipe is designed to deliver big flavor with minimal effort. Trust us… You’ll want to bake every single one.

1. Red Velvet Sheet Cake (Easy & Ultra-Moist)

A simpler, richer take on the classic—this red velvet sheet cake is soft, fudgy, and topped with silky cream cheese frosting. All the flavor you love, with less food coloring and zero fuss. Perfect for any occasion!

⭐ Ingredients (Easy Red Velvet Sheet Cake)

For the Cake

1 stick unsalted butter, melted and cooled (plus extra softened butter for the pan)
1 ⅓ cups all-purpose flour
½ cup Dutch-process cocoa powder, sifted
2 teaspoons baking powder
1 teaspoon kosher salt
4 large eggs, at room temperature
1 ½ cups granulated sugar
1 tablespoon red food coloring
2 teaspoons vanilla paste or extract
1 cup sour cream, at room temperature

For the Frosting

1 pound cream cheese, room temperature
1 stick unsalted butter, softened
2 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract or paste

⭐ Directions

Make the Cake

Preheat your oven to 350°F. Butter a 9×13-inch (or 8×12-inch) pan, line it with parchment, and butter the parchment too.
In a bowl, whisk together the flour, cocoa, baking powder, and salt.
In a mixer fitted with the whisk attachment, beat the eggs and sugar on high speed until thick and pale—about 4 minutes.
Add the dry ingredients and mix just until combined.
Mix in the melted butter, red food coloring, and vanilla.
Add the sour cream and beat until smooth.
Pour the batter into your prepared pan and smooth the top.
Bake for 30–35 minutes (for a 9×13) or about 40 minutes (for an 8×12), until the top springs back and a tester comes out clean.
Cool the cake in the pan for 10 minutes, then lift it out using the parchment and let it cool completely.
You can make the cake a day ahead—just wrap it well and leave it at room temperature.

Make the Frosting

Beat the cream cheese, butter, and powdered sugar together for about 5 minutes, until smooth and fluffy.
Add the vanilla and mix again.
Spread the frosting generously over the cooled cake.
It’s best the same day—but you can refrigerate it for up to a day. Bring to room temp before serving.

2. Easy Strawberry Shortcake Cupcakes

A fun twist on the classic! These no-mixer vanilla cupcakes make the perfect shortcut shortcakes—just top with juicy macerated strawberries and fluffy whipped cream for a sweet, simple dessert everyone will love.

Ingredients (Strawberry Shortcake Cupcakes)

For the Cakes

6 tablespoons unsalted butter, softened and cut into pieces (plus extra for brushing)
1 cup all-purpose flour (plus more for dusting)
½ cup + 2 tablespoons granulated sugar, divided
1 teaspoon baking powder
½ teaspoon kosher salt, plus a pinch
1 large egg, at room temperature
½ cup whole or 2% milk, at room temperature

For the Strawberry Filling

2 cups fresh strawberries, sliced
1 teaspoon fresh lemon juice

For the Whipped Cream

1 cup heavy cream
1 tablespoon confectioners’ sugar

⭐ Directions

Make the Cakes

Preheat oven to 325°F. Brush 8 cups of a standard muffin tin or a muffin-top pan with butter and dust lightly with flour.
In a bowl, whisk together ½ cup sugar, flour, baking powder, and ½ teaspoon salt.
Add the butter and blend with your fingers until the mixture looks like coarse crumbs.
Make a well in the center. Add the egg and whisk, then add the milk and whisk until a batter forms (small butter flecks are normal!).
Divide the batter evenly into the prepared cups—about ¼ cup per cavity.
Bake until the edges are lightly golden and the tops spring back when pressed:
- 20 minutes in a standard muffin tin
- 15 minutes in a muffin-top pan
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Strawberries

Toss the sliced strawberries with the remaining 2 tablespoons of sugar, a pinch of salt, and lemon juice.
Let sit for at least 15 minutes until the berries release their juices.

Make the Whipped Cream

Whisk heavy cream and confectioners’ sugar together until soft peaks form.

Assemble

Slice each cake horizontally.
Fill with a generous spoonful of strawberries and a dollop of whipped cream.
Serve immediately and enjoy!

3. Spiced Snacking Cake

Looking for a simple, cozy dessert? This spiced snacking cake is perfect for anytime—morning coffee, afternoon cravings, or a fuss-free after-dinner treat. Warm notes of cinnamon and cardamom make it incredibly comforting, and the easy lemon glaze on top adds just the right bright touch. No fancy decorating needed—just bake, drizzle, and enjoy!

Ingredients (Spiced Snacking Cake)

For the Cake

¼ cup + 2 tablespoons safflower oil, plus extra for the pan
2 ¼ cups all-purpose flour
1 ½ cups granulated sugar
1 tablespoon + ½ teaspoon baking powder
¾ teaspoon kosher salt
¾ teaspoon ground cinnamon
¼ teaspoon ground cardamom
1 large egg
1 large egg yolk, room temperature
¾ cup sour cream
2 ¼ teaspoons vanilla extract
3 tablespoons milk, plus 1 ½ tablespoons for the glaze

For the Lemon Glaze

¾ cup confectioners’ sugar
Seeds from 1 vanilla bean
1 ½ teaspoons grated lemon zest
1–3 tablespoons fresh lemon juice

Directions

1. Prep the Pan and Oven

Preheat your oven to 350°F. Brush a 9×13-inch baking pan with oil, then line it with parchment, leaving a 2-inch overhang on two sides. Brush the parchment with a little more oil.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and cardamom until evenly combined.

3. Mix Wet Ingredients

In a medium bowl, whisk together the egg, egg yolk, sour cream, oil, vanilla, and 3 tablespoons milk until smooth.

4. Combine Batter

Add the wet ingredients to the dry mixture and stir until smooth. The batter will be thick. Spread evenly into the prepared pan using an offset spatula.

5. Bake the Cake

Bake until lightly golden and a gentle press on the top springs back, about 35–40 minutes. Let the cake cool in the pan for 30 minutes, then lift it out using the parchment and cool completely on a wire rack.

6. Prepare the Glaze

In a small bowl, whisk together the confectioners’ sugar, remaining 1 ½ tablespoons milk, vanilla seeds, lemon zest, and 1 tablespoon lemon juice until smooth. Adjust consistency with more lemon juice (1–2 tablespoons) if needed.

7. Glaze and Serve

Pour the glaze over the cooled cake, spreading to the edges with an offset spatula. Let it sit for about 30 minutes before slicing.

Tip: This cake can be stored in the refrigerator, wrapped in plastic, for up to 3 days. Bring to room temperature before serving.

4. Lemon Snack Cake with Raspberry-Cream Cheese Frosting

Ingredients (Lemon Snack Cake with Raspberry-Cream Cheese Frosting)

For the Cake

1 ½ sticks unsalted butter, room temperature, plus extra for the pan
2 cups all-purpose flour, plus extra for dusting
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
⅔ cup whole milk
1 tablespoon finely grated lemon zest, plus ⅓ cup fresh lemon juice
1 cup granulated sugar
2 teaspoons vanilla paste or extract
2 large eggs, room temperature

For the Frosting

6 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
1 cup + 2 tablespoons confectioners’ sugar, sifted
¼ ounce (⅓ cup) freeze-dried raspberries, finely ground
Fresh raspberries, for serving

Directions

1. Prep the Cake Pan and Oven

Preheat your oven to 350°F. Brush a 9-inch round cake pan with butter. Line the bottom with parchment, brush again, and dust with flour, tapping out the excess.

2. Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, stir together milk and lemon juice.

3. Make the Batter

In a mixer fitted with the paddle attachment, beat the butter, lemon zest, sugar, and vanilla on medium speed for 3–4 minutes until light and fluffy. Beat in the eggs one at a time.

Reduce the mixer speed to low and add the flour mixture in three parts, alternating with the milk mixture, until just combined—do not overmix.

4. Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake until golden and the top springs back when pressed, about 40 minutes. Let cool in the pan for 20 minutes, then turn out onto a wire rack, remove the parchment, and cool completely.

5. Make the Frosting

Beat cream cheese and butter together until light and fluffy, about 2–3 minutes. Mix in confectioners’ sugar and ground freeze-dried raspberries until smooth.

6. Assemble

Spread the frosting over the cooled cake and decorate with fresh raspberries.

Tip: This cake is best enjoyed the same day, but can be stored in an airtight container in the refrigerator for up to 2 days.

5. Simple Layer Cake with Vanilla Frosting

Perfect for birthdays—or anytime you need a sweet treat! This classic yellow layer cake is soft, tender, and topped with creamy vanilla frosting. Simple to make, easy to slice, and loved by everyone, it’s a go-to dessert for any occasion.

Ingredients (Simple Layer Cake with Vanilla Frosting)

For the Cake

1 stick unsalted butter, softened, plus extra for greasing pans and parchment
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon fine salt
1 ½ cups granulated sugar
3 large eggs, room temperature
1 cup whole milk
1 teaspoon vanilla extract

For the Frosting

1 stick unsalted butter, softened
4 ounces cream cheese, room temperature
5 cups confectioners’ sugar
¼ teaspoon fine salt
¼ cup whole milk
½ teaspoon vanilla extract

Direction

1. Prep the Cake Pans and Oven

Preheat your oven to 350°F. Butter two 8-inch round cake pans and line the bottoms with parchment; brush the parchment with butter as well.

2. Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt.

3. Make the Cake Batter

Beat butter and sugar in a mixer on medium speed until combined, about 1–2 minutes. Add eggs and beat well, scraping down the sides of the bowl as needed. Reduce speed to low and gradually add the flour mixture. Beat until just combined. Stir in milk and vanilla, mixing until smooth.

4. Bake the Cake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 33–35 minutes, or until golden and a toothpick inserted in the center comes out clean. Cool in the pans for 15 minutes, then transfer cakes to wire racks to cool completely.

5. Make the Frosting

Beat butter and cream cheese on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium, add confectioners’ sugar 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla, and beat until fluffy, about 3 minutes.
Tip: If not using immediately, cover frosting with plastic wrap. Refrigerate up to 1 week; bring to room temperature and beat on low until smooth before using.

6. Assemble the Cake

Place one cake layer on a plate and spread 1 cup of frosting on top. Add the second layer and frost the top and sides with the remaining frosting, swirling decoratively. If frosting becomes too soft, chill briefly to firm up.

Cook’s Note: Cream cheese keeps the frosting sweet but not overly heavy—a perfect balance for this classic cake.

6. Chocolate Bundt Cake

Elegant, rich, and surprisingly easy to make! This chocolate Bundt cake looks impressive but comes together with simple ingredients and can be made ahead of time—perfect for dessert tables, coffee breaks, or any cozy gathering.

Ingredients (Chocolate Bundt Cake)

For the Cake

8 ounces (2 sticks) unsalted butter, plus extra for greasing the pan
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
½ cup milk
½ cup sour cream (4 ounces)
1 ½ cups sugar
4 large eggs
1 teaspoon vanilla extract

For the Glaze

3 ounces bittersweet chocolate, chopped
½ cup heavy cream
2 tablespoons unsalted butter

Directions

1. Prep the Pan and Oven

Preheat your oven to 325°F. Generously butter a 14-cup Bundt pan.

2. Mix Dry Ingredients

In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate cup, combine milk and sour cream.

3. Make the Batter

Using an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, about 3–5 minutes. Add eggs one at a time, beating well after each addition, then mix in the vanilla.

Reduce the mixer speed to low and add the flour mixture in two batches, alternating with the milk-sour cream mixture—beginning and ending with the flour. Mix until just combined.

4. Bake the Cake

Pour the batter into the prepared Bundt pan and smooth the top with an offset spatula. Bake until a tester inserted comes out clean, about 55 minutes. Let the cake cool completely in the pan on a wire rack.

5. Make the Glaze

Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until it simmers, then pour it over the chocolate. Let it stand for 2 minutes, then add butter and stir until smooth. Let the glaze thicken slightly, stirring occasionally, before pouring over the cooled cake.

7. Lemon-Olive Oil Cake

Moist, tender, and packed with bright citrus flavor! This simple yellow cake gets its richness from extra-virgin olive oil and is perfect topped with a mix of fresh summer berries and a dollop of whipped mascarpone cream. Easy to make and stunning to serve!

Ingredients (Lemon-Olive Oil Cake)

For the Cake

¾ cup extra-virgin olive oil, plus extra for greasing
1 ½ cups all-purpose flour
½ teaspoon baking powder
1 ¼ teaspoons kosher salt
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
5 large eggs, separated, room temperature
⅓ cup + ¾ cup granulated sugar
Confectioners’ sugar, for dusting

For the Berries and Cream

4 cups fresh berries (raspberries, blueberries, and halved/quartered strawberries)
¼ cup granulated sugar
1 tablespoon fresh lemon juice
2 cups heavy cream
8 ounces mascarpone, stirred until smooth

Directions

1. Prep the Pan and Oven

Preheat your oven to 350°F. Brush a 9-inch springform pan with olive oil and line the bottom with parchment; brush the parchment as well.

2. Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, salt, and lemon zest until fully combined.

3. Beat Egg Whites

In a mixer bowl with the whisk attachment, beat egg whites on medium-low until foamy. Gradually add ⅓ cup sugar, increasing speed to medium-high, and beat until soft peaks form, about 3–4 minutes.

4. Make Egg Yolk Mixture

In a separate large bowl, beat egg yolks with ¾ cup sugar on medium-high until thick, pale, and tripled in volume, about 2–3 minutes. Slowly mix in olive oil and lemon juice (it may look slightly curdled). Gently fold in the flour mixture just until combined.

5. Fold in Egg Whites

Stir one-third of the egg-white mixture into the yolk mixture to lighten it. Then carefully fold in the remaining whites until no streaks remain—do not overmix. Pour batter into the prepared pan and smooth the top with a spatula.

6. Bake the Cake

Bake until golden and springy to the touch, about 45–55 minutes. Let cool on a wire rack for 15 minutes. Run a knife around the sides to loosen the cake, remove the pan sides, and cool completely.

7. Prepare Berries and Cream

Toss berries with 2 tablespoons sugar and lemon juice; let sit 30 minutes to 2 hours.
Whisk heavy cream until thick but soft. Add mascarpone and the remaining 2 tablespoons of sugar; whisk until soft peaks form.

8. Serve

Dust the cake generously with confectioners’ sugar. Serve with the macerated berries and whipped mascarpone cream.

Tip: This cake can be made ahead and stored in an airtight container at room temperature for up to 2 days.

8. Martha’s Skillet Plum Cake

A moist, one-bowl plum cake that’s quick, easy, and absolutely delicious! Perfect for a last-minute dessert, this skillet cake can be enjoyed on its own, with fresh fruits, a scoop of whipped cream, or a dollop of sour cream for a tangy twist. Simple, versatile, and irresistibly tasty!

Ingredients (Martha’s Skillet Plum Cake)

½ cup (1 stick) unsalted butter
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
Pinch of fine sea salt
1 cup whole milk
1 teaspoon pure vanilla extract
1 ½ pounds plums, halved, pitted, and sliced ¼-inch thick
Whipped cream, crème fraîche, or ice cream, for serving

Directions

1. Preheat Oven and Melt Butter

Preheat your oven to 350°F. Place a 12-inch enameled cast-iron skillet (or any ovenproof baking dish) in the oven and melt the butter, about 5–7 minutes.

2. Prepare Cake Batter

In a large bowl, whisk together flour, sugar, baking powder, and salt. Carefully remove the skillet from the oven and add the melted butter to the dry ingredients; stir to combine. Mix in milk and vanilla until smooth.

3. Assemble the Cake

Pour the batter into the skillet and arrange the plum slices evenly on top, leaving about a 1-inch border around the edges.

4. Bake

Bake until the top is golden brown, and a tester inserted in the center comes out clean, about 1 hour.

5. Serve

Let the cake cool slightly on a wire rack. Serve hot, warm, or at room temperature with whipped cream, crème fraîche, or ice cream.

9. Vanilla Pound Cake

A timeless classic made with just six simple ingredients! This vanilla pound cake is buttery, tender, and perfect for slicing, serving with tea, or dressing up with fresh fruit and whipped cream. Simple, delicious, and always a crowd-pleaser.

Ingredients (Vanilla Pound Cake)

1 cup (2 sticks) unsalted butter, room temperature, plus extra for greasing
2 cups all-purpose flour (spooned and leveled), plus extra for the pan
1 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
½ teaspoon salt

Directions

1. Preheat Oven and Prep Pan

Preheat your oven to 350°F. Butter and flour a 6-cup (8½ x 4½-inch) loaf pan and set aside.

2. Beat Butter and Sugar

Using an electric mixer on high speed, beat the butter and sugar together until light and fluffy.

3. Add Eggs, Vanilla, and Salt

Add eggs one at a time, beating well after each addition. Mix in vanilla extract and salt.

4. Fold in Flour

Reduce mixer speed to low and gradually add flour, mixing just until combined—do not overmix.

5. Bake

Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour. If the cake starts browning too quickly, tent it loosely with aluminum foil.

6. Cool

Let the cake cool in the pan for 15 minutes. Then invert onto a wire rack and let it cool completely.

10. Gingerbread Snacking Cake

Love the warm, cozy flavors of gingerbread but dread a complicated recipe? This simple snacking cake gives you all the festive spice—ginger, cinnamon, and molasses—without the fuss. Perfect with a cup of tea or coffee!

Ingredients (Gingerbread Snacking Cake)

8 tablespoons (1 stick) unsalted butter, room temperature, plus extra for the pan
2 ½ cups all-purpose flour, plus extra for the pan
1 cup boiling water
2 teaspoons baking soda
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
2 teaspoons baking powder
⅔ cup packed dark-brown sugar
1 cup unsulfured molasses
1 tablespoon freshly grated ginger
2 large eggs, room temperature, lightly beaten
Confectioners’ sugar, for dusting

Directions

1. Preheat Oven and Prep Pan

Preheat your oven to 350°F. Butter and flour a 9×13-inch cake pan and set aside. In a small bowl, combine boiling water and baking soda; set aside.

2. Sift Dry Ingredients

In a large bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, salt, and baking powder; set aside.

3. Cream Butter and Sugar

Using an electric mixer with the paddle attachment, cream the butter until light and fluffy. Beat in the brown sugar until combined.

4. Add Molasses, Ginger, and Wet Ingredients

Mix in molasses and freshly grated ginger. Gradually add the baking soda mixture and the sifted flour mixture. Beat in the eggs until smooth.

5. Bake

Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30–35 minutes.

6. Serve

Let cool slightly, dust with confectioners’ sugar, slice, and enjoy! Perfect with a cup of tea or coffee.

Final Thoughts

Whether you’re baking for a special occasion or just treating yourself, these easy and delicious cake recipes make it simple to impress without stress. From fruity favorites like strawberry and plum cakes to cozy classics like gingerbread and pound cake, there’s something here for every baker and every taste.

Experiment with flavors, toppings, and frostings, and don’t be afraid to put your personal twist on these recipes. Remember, the best cakes are made with a little love, a lot of joy, and maybe a few extra berries on top!