Prepare the best quick cake recipes in sweet and savory versions

These cake recipes are truly diverse.

You will find sweet, salty, baked, unbaked, and even healthy dishes here.

Get inspired and enjoy great and simple desserts!

Homemade mole cake on a baking sheet

No more bought cakes!

If you like making desserts at home, this recipe is for you. Prepare a sweet treat simply and quickly.

Ingredients

• 4 eggs
• 180 g of sugar
• 125 g of unsalted butter
• 3 teaspoons of vanilla sugar
• 50 g of flour
• 20 g of unsweetened cocoa powder
• 1.5 teaspoons of baking powder
• 100 g ground almonds
• 110 g chocolate shavings
• 600 g of whipped cream
• 3 teaspoons of whipped cream stabilizer
• 2 bananas
• ½ lemon

Method

• Preheat the oven to 180°C and prepare a tray lined with baking paper or a baking dish.
• Separate the yolks from the whites and set aside.
• Beat the egg whites together with the sugar until stiff peaks form.
• In a separate bowl, beat the butter with a little regular sugar and vanilla sugar. Create a lather. Gradually mix in the egg yolks.
• In another bowl, mix the flour, cocoa powder, baking powder, ground almonds and add the ingredients from the previous bowls (except egg whites). Make a smooth dough.
• Spread the egg white foam on top and sprinkle with chocolate shavings.
• Put the dough on a baking sheet or baking tray and put it in the oven. Bake for 30 minutes.
• Use a knife to trim the edges of the cake base and use a spoon to hollow out the center – set the hollowed out pieces aside.
• Whip the whipped cream with stabilizer, vanilla sugar and regular sugar until stiff.
• Cut the bananas into thin slices and place them on the base of the cake. Drizzle with lemon juice and sprinkle with half of the hollowed-out cake pieces that you set aside in a bowl.
• Spread with the prepared whipped cream and sprinkle with the other half of the hollowed-out pieces. Finally, sprinkle with chocolate shavings and leave to cool in the fridge for at least 1 hour.
• You can serve.

For the preparation of most cakes, a helper in the form of a food processor can come in handy. If you are considering its purchase, we recommend reading how to choose a food processor .

Soft carrot cake

There is nothing complicated about this recipe and its preparation is very quick. However, it tastes best well-rested, the next day.

Ingredients

Dough:

• 4 cups carrots (finely grated)
• 2 cups flour (whole wheat + semi-coarse)
• 4 eggs
• ¾ cup oil
• 1 cup walnuts (finely chopped)
• 2 teaspoons of baking powder
• ½ teaspoon of salt
• 1 cup natural sugar
• 1 package of vanilla sugar
• 1 teaspoon of cinnamon

Cream:

• 2 cups mascarpone (500 g)
• 125 g butter (softened)
• 1 cup of sour cream (200 g)
• 2 tablespoons of honey

Method

• Beat eggs with sugar and oil.
• Add all the other ingredients to the bowl and mix everything thoroughly.
• Bake in a greased cake tin at 180°C for 30-35 minutes.
• While the dough is baking, prepare the cream.
• Mix mascarpone with sour cream, butter and honey.
• Before applying the cream to the cake, let it harden a little in the fridge.
• After baking, let the body cool and then cut it into 2 halves.
• Spread part of the cream on the first half of the body, cover with the second half and apply the second part of the cream on it.
• At the end, decorate the finished carrot cake with mascarpone with walnuts and let it harden in the fridge.

A simple chocolate cake with raspberries

You can serve this cake as a treat on a weekday, but you can also make someone happy with it, for example, at a birthday party.

Ingredients

Raspberry filling:

• ¼ cup sugar
• 1 tablespoon cornstarch
• 2 teaspoons of water
• 2 cups raspberries

Cake batter:

• 1 and ¾ cup flour
• 2 cups of sugar
• ¾ cup unsweetened cocoa
• 2 and ¼ teaspoons of baking soda
• ½ teaspoon of baking powder
• 1 teaspoon of salt
• 1 cup of milk
• ½ cup vegetable oil
• 1.5 teaspoons of vanilla extract
• 2 large eggs
• 1 cup hot water

Chocolate topping:

• 1.5 cups unsalted butter (at room temperature)
• 1 package of chocolate (chopped into small pieces)
• 5 tablespoons of cocoa powder
• 6 cups powdered sugar
• ½ teaspoon of salt
• 10-12 tablespoons of full-fat whipping cream

Method

Raspberry filling:

• Combine sugar, cornstarch and water in a pan. Stir and heat until the sugar dissolves.
• Add raspberries and mix.
• Cook until the raspberries begin to soften. Use a wooden spoon to mash the raspberries.
• Remove from heat and stir. The filling should start to thicken after about 5 minutes. Pour the finished mixture into a bowl and let it cool.

Chocolate topping:

• Put the butter in a bowl and, using a mixer, beat it until smooth.
• Add the melted chocolate and stir until combined.
• Add the cocoa powder, half the sugar, salt and cream. Mix everything well again.
• Add the remaining sugar and mix well.

Cake batter:

• Preheat the oven to 180°C and prepare a cake tin. If you do not have a form with a non-stick surface, line it with baking paper.
• Put the flour, sugar, cocoa, baking soda, baking powder and salt in a bowl. Mix and set aside.
• Pour the milk, vegetable oil, vanilla extract and egg into another bowl. Mix it up.
• Add the wet ingredients to the dry ingredients and mix until all the ingredients are combined.
• Slowly start adding the hot water while stirring constantly. You can use a kneader.
• Spread the finished dough in the form and bake for 22-25 minutes.
• Remove from oven and let cool for 2-3 minutes. Then turn out onto a cooling rack.
• Now pour the raspberry filling over the dough and cover it with the chocolate glaze. If you make more dough, you can layer it with the raspberry filling.
• If you like this simple cake and would like to change it up from time to time, you can also prepare other types of toppings .

Strawberry no-bake cake with cocoa

Are you in the mood for a light summer cake, but don’t want to sweat by the oven in this heat? Make this cookie dessert full of strawberries and sour cream.

Ingredients

Corpus:

• 80 g of Bebe cocoa cookies
• 1 tablespoon of coconut oil

Cream:

• 750 g of mascarpone
• 250 ml whipping cream
• 2 tablespoons of powdered gelatin
• 100 g of powdered sugar
• 1 vanilla pod
• 800 g of strawberries
• 2 tablespoons of cocoa

Method

• Prepare a springform cake pan with a diameter of 26-28 cm. Line the bottom and sides with baking paper.
• Put all the cookies and coconut fat in a blender.
• Mix together until a compact mass is formed.
• Spread this mass on the bottom of the mold and press down.
• Heat the whipping cream.
• It should not boil, but it should be hot.
• Stir the gelatin in it with a whisk so that there are no lumps in the cream.
• Let it cool down a bit.
• Put mascarpone in a bowl and beat it with sugar, add vanilla seeds and continue beating.
• Slowly pour in the lukewarm cream.
• Beat well so that no lumps form in the cream.
• Cut three quarters of the strawberries into small cubes. Slice the rest of the strawberries.
• Pour the finished cream into the mold.
• First, half the cream. Pour all the diced strawberries on top.
• Cover with the other half of the cream.
• Smooth the cream on the surface and place strawberry slices in it.
• Sprinkle the surface with cocoa and leave to cool in the fridge for at least 10-12 hours.

Sachr cake recipe

This classic layered dessert really appeals to everyone. It is also suitable for all kinds of occasions, so it is not a bad thing to know how to prepare it.

Get started!

Ingredients

Dough:

• 1 cup flour
• ½ teaspoon of baking powder
• ¼ teaspoon of table salt
• 1 cup unsalted butter (at room temperature)
• 1 cup granulated sugar (split in half)
• 8 large eggs (separate the yolks from the whites and keep them at room temperature)
• 2 teaspoons of vanilla
• 168 g of chocolate (choice optional)

Filling:

• 1.5 cups of canned apricots
• ¼ cup dark rum
• 224 g chocolate (chopped into small pieces – choice optional)
• ½ cup unsalted butter
• 2 tablespoons of corn syrup

Method

Dough:

• Preheat the oven to 180°C and prepare a cake tin lined with baking paper.
• Mix the flour, baking powder and salt. Set aside.
• Mix the butter and half of the granulated sugar in another bowl. Blend for 1-2 minutes until a light mixture forms.
• Add the egg yolks and vanilla. Mix until everything is combined.
• Add the dry ingredients to the bowl and mix gently.
• Add the melted chocolate to the batter and whisk.
• Beat the egg whites until stiff, add it to the dough and mix gently.
• Pour the finished dough into the mold, level and bake for 45-50 minutes.
• Once the Sacher cake is ready, let it cool for 10 minutes, then turn it out onto a cooling rack to cool completely.

Filling:

• Place the apricots in a bowl and stir in the rum.
• Using a serrated knife, cut off the top of the cake so it is flat.
• Spread ⅓ of the apricot mixture on the bottom layer and place the second layer on top.
• Heat the remaining apricot mixture in the microwave for 30 seconds.
• Drain the apricots and pour the juice into a clean bowl.
• Pour this hot juice over the top of the cake and its sides and let it stand for 1 hour.
• Heat the chocolate and butter in the microwave and stir after 30 seconds. The chocolate should be melted.
• Add the corn syrup to the mixture and pour the entire mixture over the top layer of the cake. Spread over the entire surface using a small spatula.
• Allow the frosting to set completely before serving.
• Serve Sacher cake at room temperature.

A simple walnut cake

Among other things, walnuts are rich in antioxidants and are a great source of omega-3 fatty acids. So why not incorporate them into a delicious sweet cake?

Ingredients

Dough:

• 2 cups walnuts (halved)
• 6 eggs (at room temperature)
• 1 cup granulated sugar
• 1 cup flour
• ½ teaspoon of baking powder

Buttercream Cake:

• ¾ cup sweetened condensed milk
• 2 egg yolks
• 1 tablespoon of water
• ½ teaspoon of vanilla extract
• 1.5 unsalted butter (at room temperature)

Syrup (mix all ingredients together):

• ¼ cup granulated sugar
• 1 cup warm water
• 3 tablespoons rum (e.g. Bacardi golden rum)

Chocolate topping:

• ⅔ cup chocolate (chopped into small pieces)
• ½ cup full-fat whipping cream

Method

Dough:

• Fry the walnuts in a pan until fragrant and golden – this will take about 5 minutes. Stir or toss them frequently to prevent them from burning.
• Cool the nuts to room temperature and then finely chop them into small pieces or grind them using a food processor.
• Preheat the oven to 180°C and prepare a cake tin lined with baking paper.
• In a bowl, beat the eggs until foamy and add a cup of sugar. Beat, on high speed, for 8 minutes. You should get a fluffy dough.
• Mix together 1 cup flour and ½ teaspoon baking powder. Then add to the egg mixture.
• Mix in the nuts and pour the prepared dough into the mold. Bake for about 25 minutes.
• Once the dough is baked, let it rest in the pan for 5 minutes, then turn it out onto a cooling rack. Let cool completely.

Cream:

• Mix 2 egg yolks, ¾ cup condensed milk and 1 tablespoon water with 1/2 teaspoon vanilla in a pan. Mix everything well.
• Place the pan over medium heat and, stirring frequently, heat until the mixture begins to thicken (5-7 minutes). Don’t cook! You should get the consistency of condensed milk.
• Remove the pan from the heat and let it cool completely. As it cools, the mixture will thicken even more.
• Using a mixer, beat the butter (5 minutes) on high speed until you get a white and fluffy foam.
• Gradually add the foam to the cooled mixture and beat. Once all the foam is incorporated, beat on high speed for another 2 minutes.

Assembling the walnut cake:

• Place baking paper in the cake pan to prevent the cake from sticking to the pan.
• Place the first cake layer inside and spread half of the syrup evenly over it. Spread with some of the walnut cream and spread.
• Add another layer of cake and pour the remaining syrup over the top.
• Brush the sides and top of the cake with the remaining buttercream.
• Attach the finely chopped nuts to the sides of the cake. Now pour the chocolate glaze over the cake so that it runs down the sides of the cake.
• Let rest until frosting sets. If you need to speed up the process, put the cake in the fridge.

Quick no-bake Oreo cake

Baked desserts are very popular for their easy and quick preparation.

Create a delicious treat from well-known cookies.

Ingredients

• vegetable or sunflower oil
• 1 liter of full-fat cream
• 150 ml of Baileys cream liqueur
• 2 teaspoons of vanilla extract
• 2 tablespoons of powdered sugar
• approx. 750 g of Oreo cookies

Method

• Lightly oil the cake pan.
• In a bowl, mix the cream with the Baileys, vanilla and icing sugar.
• Put a layer of cookies in the mold, spread a thin layer of cream and repeat until you have the material. You should finish the cake with a layer of cream.
• Place in the fridge overnight to set.
• Remove the cake from the pan and, before slicing and serving, decorate each piece with the rest of the crushed cookies.

Pavlova fruit cake

This recipe is great in summer because you will find fresh fruit in it that will refresh you wonderfully.

Ingredients

• 4 eggs (separate the whites from the yolks)
• 200 g of powdered sugar
• 1 teaspoon of vanilla extract
• ½ teaspoon Cream of Tartar (dried cream from Dr. Oetker)
• 1 teaspoon cornstarch

Method

• Preheat the oven to 180°C and line a tray with baking paper.
• Beat the egg whites in a bowl. It will take about 5 minutes.
• Add the sugar to the egg whites and beat until the mixture thickens. The resulting mass should be so solid that it does not flow out of the bowl – it should not move.
• Add vanilla extract and beat for 1 minute.
• Then mix in the dry cream and cornstarch.
• Place the finished Pavlova mixture on a baking sheet. Make small patties with a diameter of 10 cm, spaced about 3 cm apart. Using a spoon, you can create decorative grooves in the patties, which will look more interesting.
• Place the tray in the preheated oven and immediately reduce the temperature to 90°C. Bake until the mixture sets and takes a firm and dry form.
• After baking, turn off the oven, do not remove the cakes and leave them to cool in the oven.
• At the end, decorate each piece with fresh fruit of your choice and top it off with whipped cream. Serve.

Parisian cake with mascarpone

Enjoy the chocolate taste of an amazing dessert with a delicate mascarpone cream.

The recipe may take a little more time, but it’s worth it!

Ingredients

Body for the cake:

• 200 g butter (softened)
• 140 g of sugar
• 4 large eggs
• 100 g walnuts (finely chopped)
• 150 g of quality dark chocolate

Whipped Milk Chocolate Ganache:

• 300 g of milk chocolate
• 400 g of full-fat whipping cream

Coffee cream with mascarpone:

• 280 g of full-fat whipping cream
• 100 g white chocolate (chopped)
• 280 g of mascarpone
• 3 tablespoons of coffee (mix with 2 tablespoons of hot water to make a paste)

Dark Chocolate Coffee Ganache:

• 180 g dark chocolate (chopped)
• 200 g of full-fat whipping cream
• 1 tablespoon of instant coffee

Method

Corpus:

• Preheat the oven to 180°C and grease a cake tin.
• Mix the sugar, eggs and butter in a bowl. No need to beat, just mix until the ingredients are combined.
• Allow the melted chocolate to cool slightly before adding it to the butter mixture. Add the nuts and mix.
• Pour the batter into the baking dish and bake for 30 minutes. Allow to cool to room temperature after baking.

Milk Chocolate Ganache:

• Heat 300 g of whipping cream in a small saucepan.
• Remove the hot cream from the heat and mix it with the melted chocolate.
• Leave to cool for at least 4 hours in the refrigerator.
• After this time, remove from the fridge and stir in the remaining 100g of whipping cream. Beat until you get a light and airy consistency.
• Pour the ganache over the chocolate batter and smooth it out. Place in the fridge to set.

Coffee cream with mascarpone:

• Heat the cream but do not boil it.
• Pour the hot cream over the chocolate you have prepared in a bowl. Mix it up. Once the mixture is smooth, let it cool in the fridge for at least an hour.
• Mix the mascarpone and ganache and add the coffee paste. Mix and refrigerate again for 2 hours.
• Remove from the fridge and whisk until you have a stiff cream.
• Spread the finished mascarpone cream on the dough with chocolate ganache and leave to cool again.

Dark Chocolate Coffee Ganache:

• Mix the cream with the coffee and heat.
• Pour the hot cream over the chocolate and mix. You should get a smooth mixture. Mix very carefully so as not to create air bubbles.
• Pour the ganache over the cake that is cooling in the fridge and smooth it out. Refrigerate again for a few hours until everything is set.
• Your Parisian style cake recipe is ready. Serve plain or with homemade whipped cream.

Red velvet birthday cake

This dessert is incredibly soft, moist and buttery smooth. Plus it has an amazing cream cheese frosting that tastes delicious.

Ingredients

Dough:

• 2 and ⅔ cup flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon of baking soda
• ½ teaspoon of salt
• ½ cup unsalted butter (softened)
• 1 and ¾ cups granulated sugar
• 2 large eggs (at room temperature)
• ½ cup vegetable oil
• 1 bottle of liquid red food coloring
• 2 teaspoons of vanilla extract
• 1 teaspoon of distilled white vinegar
• 1 and ⅓ cup buttermilk (at room temperature)

White Icing:

• 340 g of cream cheese
• 175 g unsalted butter (softened)
• 360 g granulated sugar
• 1.5 teaspoons of vanilla extract

Method

Dough:

• Preheat the oven to 180°C and line a baking tray with baking paper.
• In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sieve everything to remove any lumps. Set aside.
• In another bowl, beat the butter with the sugar (4-5 minutes). Add the egg, mix, then stir in the oil, red food coloring, vanilla extract and vinegar.
• Carefully mix the dry ingredients into the buttermilk.
• Pour the batter into the mold and bake for 28-32 minutes. Remove from the oven and let cool for 15-20 minutes.
• After this time, remove the baked dough from the mold and let it cool on a cooling rack.

Glaze:

• In a bowl, beat the cheese until smooth. Add the butter and beat for 0.5-1 minute.
• Stir in the sugar and vanilla extract. Continue mixing until all ingredients are combined.
• You are done.

Assembling the cake:

• Cut the cake batter, horizontally, in half.
• Put a portion of the frosting on one half and spread until smooth.
• Add the other half of the cake and again cover with the rest of the frosting. Smooth again and serve.

Moss cake

Prepare this impressive and delicious dessert with mascarpone filling. Decorate the whole dish with fruit and enjoy its unique taste.

Ingredients

Cake body:

• 200 g of spinach
• 2 eggs
• ½ cup of sugar
• ½ cup vegetable oil
• 1 and ¼ cup flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda

Cream:

• 150 ml whipping cream (30%)
• 4 tablespoons of powdered sugar
• 100 g of mascarpone

Method

• Thaw the spinach and, using a strainer, remove all excess water from it. To achieve a smooth consistency, blend the spinach in a blender to create a smooth spinach puree.
• In a large bowl, beat the eggs with the sugar until thick and fluffy. Stir and gradually add oil. Finally, add the spinach and mix again.
• Sieve the flour and add baking powder and baking soda. Mix it up.
• Sprinkle the flour mixture into the egg mixture and stir to combine all the ingredients.
• Pour the finished dough into a baking form that you have lined with baking paper.
• Bake for 40 minutes at 180°C. Then remove from the oven and let cool.
• While the dough is cooling, prepare the cream.
• Whip the cream until stiff and add the powdered sugar. Beat for another minute and add the mascarpone. Whisk again until well combined.
• Then cut the cooled cake horizontally in half and cover the first layer with the prepared cream. Cover this layer with the other half of the baked dough.
• Cover the upper part of the spinach moss cake with fruit according to your taste. Blueberries or pomegranate seeds look beautiful on a dessert.
• Let the dish rest for 30 minutes before serving.

salty cake

For those who don’t have a sweet tooth, we have an amazing tip for a salty treat that you’ll be dying to eat.

Ingredients

• 6 eggs
• 150 g butter (softened)
• 140 g of flour
• 1 bag of baking powder
• 140 g of Gruyere cheese (grated – you can choose another type of cheese to taste)
• 150 g ham (cut into cubes)
• 60 g of mustard
• 1 bunch of parsley
• salt
• pepper

Method

• Wash and chop the parsley. Then mix it with butter, mustard, egg, salt and pepper.
• Mix flour with baking powder before making the dough.
• Then add grated cheese and chopped ham. Mix everything well.
• Transfer the mixture to a cake tin and bake in a preheated oven at 180°C for 35 minutes.
• You can serve the finished dish warm, but it also tastes great cold.

Children’s cake Misha

The recipe is great not only for children, but also for adults. It will simply appeal to everyone who likes the mild taste of cottage cheese and the sweet taste of chocolate.

Ingredients

Corpus:

• 1.5 cups crumbled wafers (e.g. Colonnade)
• 1 tablespoon of sugar
• 6 tablespoons of butter

Cheese cake filling:

• 230 g of cottage cheese
• 1 and ⅔ cup sugar
• ¼ cup cornstarch
• 1 tablespoon of vanilla extract
• 2 large eggs (at room temperature)
• ¾ cup full-fat whipping cream

Glaze:

• 2 cups full cream
• 340 g of milk chocolate
• fresh strawberries (for garnish)

Method

• Prepare the crust by mixing all the ingredients and putting them in the cake pan.
• Bake at 180°C for 8 minutes. Then leave to cool.
• Now prepare the filling.
• In a large bowl, mix half the cream cheese, ⅓ cup sugar, and cornstarch. Stir or whisk for 3 minutes to combine all ingredients properly.
• Add the rest of the cheese and mix. Add the remaining sugar and vanilla. Also mix in the eggs one at a time. Mix everything well, and finally add the cream. Do not stir now.
• Pour the prepared dough from the bowl onto the body and cover the form with aluminum foil.
• Place the mold in a baking dish or other oven-safe container. Fill this mold with water. Place in the oven like this and bake until the cake starts to turn golden brown. It will take about 90 minutes.
• If the dessert seems soft on top, let it bake for another 10 minutes.
• After this time, remove the cheesecake from the bath and let it cool slowly for 2 hours.
• While the dessert is cooling, prepare the frosting.
• Heat the cream but do not boil it. Pour the cream into the chopped chocolate and stir. This will create a smooth glaze, which you can then pour over cold food.
• Refrigerate overnight and serve.

Why are cakes round?

Although this dessert can be baked in virtually any shape, the most popular shape is round.

There are several theories as to why round pans are recommended in cake recipes.

In general, in the past, desserts were made by hand and shaped into round balls. During baking, the ball naturally spread to the sides and the dish thus took on a round shape.

In ancient times, these delicacies were baked round because the circle symbolized the cyclical nature of life and also resembled the shape of the sun (the source of life) and the moon. This may also explain why cakes are baked for birthdays.