Best Cake Recipes Will Take You On A Journey Through Flavor And Tradition!

Some cakes are simply desserts, and some are experiences—layered with nostalgia, technique, and just the right touch of indulgence. Whether you’re after the deep, caramelized notes of a Brown Butter Cake or the delicate crumb of a Buttermilk Bundt Cake, these recipes bring together the best of classic and modern baking.

From the rich simplicity of an Easy Chocolate Cake to the heirloom perfection of Mom’s Classic Chocolate Cake, every recipe tells a story. Classic Carrot Cake brings a touch of warmth with its spice-laden crumb, while each bite of these cakes captures a different chapter of baking’s global evolution.

Mastering these cakes doesn’t require a professional kitchen—just a love for good ingredients and a bit of curiosity. So, grab your favorite mixing bowl, and let’s turn these simple ingredients into something unforgettable.

1. Buttermilk Bundt Cake

This Buttermilk Bundt Cake is soft, moist, and full of rich flavor. The buttermilk makes the cake tender, while the buttery texture melts in your mouth. A sweet and tangy lemon glaze drizzled over the top adds a refreshing zing that balances the richness.

Perfect for afternoon tea or a special occasion, this cake is simple yet elegant. Every bite is a mix of citrusy brightness and comforting sweetness, making it a treat you’ll love to bake again and again!

Servings: 8 people

Ingredients:

• 1/2 teaspoon baking soda
• 2 1/2 cups granulated sugar
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk, at room temperature
• 1 teaspoon unsalted butter, melted
• 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing
• 4 large eggs, at room temperature
• 3/4 cup vegetable shortening, at room temperature
• 3 1/2 cups all-purpose flour, plus more for dusting
• 3 tablespoons fresh lemon juice
• Pinch of fine salt
• 1 cup confectioners’ sugar
• 1/2 teaspoon finely grated lemon zest
• 2 1/2 tablespoons fresh lemon juice

Instructions:

1. Preheat the oven to 325°F. Grease a 10-inch Bundt pan with butter and dust it with flour.
2. In a medium bowl, whisk together 3 1/2 cups of flour, salt, and baking soda.
3. Using a stand mixer with a paddle attachment, beat 1 1/2 sticks of butter and 3/4 cup vegetable shortening on medium-high speed until smooth.
4. Add 2 1/2 cups of granulated sugar and continue beating until light and fluffy, about 2 minutes.
5. Beat in the 4 large eggs, one at a time, at medium speed until fully incorporated, followed by 2 teaspoons of vanilla extract. Scrape down the sides of the bowl.
6. Gradually add the dry flour mixture and 1 cup of buttermilk in 3 alternating batches, starting and ending with the dry ingredients.
7. At low speed, add 3 tablespoons of fresh lemon juice and mix until combined.
8. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
9. Bake in the center of the oven for about 1 hour and 15 minutes, rotating the pan halfway through. The cake is done when a toothpick inserted in the center comes out clean.
10. Let it cool on a rack for 30 minutes, then invert onto a platter or cake stand to cool completely.
11. To make the glaze, whisk 1 cup of confectioners’ sugar, 1/2 teaspoon grated lemon zest, 2 1/2 tablespoons fresh lemon juice, 1 teaspoon melted butter, and a pinch of salt until smooth.
12. Drizzle the glaze over the cake and let it set for 20 minutes before slicing and serving.

2. Easy Chocolate Cake

This Easy Chocolate Cake is a dream for chocolate lovers! Made with simple ingredients, it’s soft, moist, and packed with deep chocolate flavor. The best part? It comes together quickly, making it perfect for last-minute cravings or celebrations. You can top it with chocolate frosting, whipped cream, or enjoy it plain—it’s delicious any way! Whether you’re a beginner or an expert baker, this foolproof recipe guarantees a rich and satisfying chocolate cake every time.

Servings: 8 people

Ingredients:

• 1/2 cup salted caramel topping, plus more for garnish
• 1/4 cup vegetable oil
• 1/2 cup sour cream, at room temperature
• 1/2 tsp. kosher salt
• 1/2 cup hot brewed coffee
• 1 large egg
• 1/2 cup unsalted butter, at room temperature
• 1 tsp. vanilla extract
• 1 1/2 cups powdered sugar, sifted
• 1/4 cup Dutch-process cocoa
• 3/4 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda

Instructions:

1. Preheat the oven to 350°F. Coat a 9-inch round cake pan with cooking spray and line the bottom with parchment paper. Set aside.
2. In a large bowl, whisk together the egg, granulated sugar, sour cream, oil, vanilla, and salt until well combined. Gradually add the hot coffee, whisking constantly to combine.
3. Sift the flour, cocoa, baking soda, and baking powder into the egg mixture, whisking until just combined, making sure no patches of flour remain, and scraping down the sides of the bowl as needed.
4. Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
5. Remove the pan from the oven and transfer it to a wire rack. Let the cake cool in the pan for 15 minutes. Invert the cake onto the wire rack, remove the pan, and let the cake cool completely, about 1 hour.
6. To make the salted caramel buttercream, beat the butter and salted caramel topping in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
7. Gradually beat in the powdered sugar, 1/2 cup at a time, and continue to beat on medium speed until smooth, about 30 seconds.
8. Spread the frosting over the top of the cooled cake.
9. If not serving immediately, cover the frosted cake and store at room temperature for up to 4 days.
10. Just before serving, garnish with sea salt and additional salted caramel topping if desired.

3. Mom’s Classic Chocolate Cake

Mom’s Classic Chocolate Cake is all about nostalgia and comfort. This rich, moist chocolate cake is made with love and simple pantry ingredients, just like Mom used to bake. The fluffy texture and deep chocolate flavor make every bite pure joy.

Frosted with a creamy chocolate buttercream, it’s the ultimate homemade treat. Perfect for birthdays, family gatherings, or just a sweet craving, this timeless recipe proves that sometimes, the best desserts are the ones that bring back childhood memories.

Servings: 12 people

Ingredients:

• 2 cups sugar
• 4 ounces unsweetened chocolate, chopped
• 2 teaspoons baking powder
• 2 eggs, lightly beaten
• 2 teaspoons baking soda
• 2 cups all-purpose flour, plus more for dusting the pan
• 6 tablespoons unsalted butter, plus more for greasing the pan
• 1 teaspoon pure vanilla extract
• 1 teaspoon kosher salt
• 2 cups water
• Chocolate Frosting

Instructions:

1. Preheat the oven to 350°F. Grease and flour two 8- x 1 1/2-inch round cake pans, and line the bottoms with parchment paper.
2. In a medium bowl, sift together 2 cups of flour, 2 teaspoons of baking powder, 2 teaspoons of baking soda, and 1 teaspoon of kosher salt. Set aside.
3. In a medium saucepan, combine 2 cups of sugar with 2 cups of water. Bring to a boil over high heat, stirring until the sugar dissolves.
4. Pour the sugar-water mixture into a large bowl. Add 4 ounces of chopped unsweetened chocolate and 6 tablespoons of butter.
5. Let the mixture sit, stirring occasionally, until the chocolate and butter are melted and the mixture is slightly cooled, about 15 minutes.
6. Stir in 1 teaspoon of pure vanilla extract into the chocolate mixture.
7. Add 2 lightly beaten eggs to the chocolate mixture and beat by hand or with an electric mixer at medium speed until well combined.
8. Gradually add the dry ingredients to the chocolate mixture and beat at medium speed until the batter is smooth.
9. Divide the batter evenly between the prepared cake pans.
10. Bake the cakes for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean.
11. Cool the cakes in their pans for 25 minutes, then invert onto a rack to cool completely.
12. Place one cake, right-side up, on a serving platter. Spread one-third (about 1 1/4 cups) of the Chocolate Frosting evenly over the top. Place the second cake on top and frost the top and sides with the remaining frosting.

4. Brown Butter Cake

Brown Butter Cake takes a classic vanilla cake to the next level with the nutty, caramel-like richness of browned butter. The butter is gently cooked until golden and aromatic, giving the cake a deep, toasty flavor. Each bite is soft, buttery, and slightly crisp at the edges.

It’s simple yet incredibly flavorful, perfect on its own or with a dusting of powdered sugar. Whether served with coffee or as a dessert, this cake is a comforting, elegant treat.

Servings: 3 layers

Ingredients:

• 1 tsp. grated orange zest (from 1 orange)
• 5 large eggs, at room temperature
• 1 1/4 cups whole buttermilk, at room temperature
• 3 1/2 cups all-purpose flour
• 1/2 cup vegetable cooking oil
• 1/4 cup heavy whipping cream, at room temperature
• 2 2/3 cups granulated sugar
• 10 Tbsp. unsalted butter
• 3/4 tsp. kosher salt
• 1 1/2 Tbsp. cornstarch
• 1 1/2 tsp. ground cinnamon
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 2 1/2 tsp. vanilla extract
• Baking spray

Instructions:

1. Preheat the oven to 325°F. In a small, light-colored saucepan, cook the butter over medium heat, stirring frequently, until the butter solids turn golden brown, about 5 to 8 minutes.
2. Transfer the browned butter to a large heatproof bowl and place it in the freezer, uncovered, for 20 to 30 minutes, or until it just sets.
3. Using an electric mixer, beat the chilled butter on medium-low speed until creamy, about 1 minute. Add the sugar and orange zest, then beat on medium speed until fluffy, about 3 to 4 minutes.
4. Mix in the oil and vanilla until smooth. Add the eggs, one at a time, beating until each is fully incorporated, and scrape down the sides of the bowl as needed.
5. In a medium bowl, whisk together the flour, cornstarch, cinnamon, baking powder, salt, and baking soda. In a separate bowl, combine the buttermilk and cream.
6. With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture to the butter mixture, beating just until combined, about 2 to 3 minutes.
7. Coat three 8-inch round cake pans with baking spray, then line the bottoms with parchment paper.
8. Divide the batter evenly among the prepared pans, about 2 1/3 cups each, and spread it out evenly. Tap the pans on the counter to release any air bubbles.
9. Bake the cakes in the preheated oven for 30 to 32 minutes, or until a wooden pick inserted in the center comes out clean. Let the cakes cool in the pans on wire racks for 10 minutes.
10. Remove them from the pans and allow them to cool completely on the racks, about 2 hours. If making ahead, wrap the cooled cakes tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month.

5. Classic Carrot Cake

Classic Carrot Cake is a moist, spiced cake packed with freshly grated carrots, warm cinnamon, and crunchy walnuts. The natural sweetness of carrots keeps the cake soft and flavorful, while a creamy, tangy cream cheese frosting adds the perfect finishing touch.

It’s a favorite for birthdays, Easter, or any time you crave something cozy and delicious. With its perfect balance of sweetness and spice, this cake proves that adding vegetables to dessert can be a truly tasty experience!

Servings: 10 people

Ingredients:

• 1 teaspoon cinnamon
• 1 teaspoon kosher salt
• 2 teaspoons baking soda
• 4 large eggs
• 2 cups sugar
• 2 teaspoons baking powder
• 1/2 cup buttermilk
• 2 cups pecans (8 ounces), divided
• 1 pound carrots, peeled and coarsely shredded
• 1 cup vegetable oil
• 2 cups all-purpose flour, plus more for dusting the pans
• 1 1/2 teaspoons pure vanilla extract
• 2 sticks unsalted butter, softened
• 2 cups powdered sugar
• 2 (8-ounce) packages cream cheese, softened
• Butter, for greasing the pans
• 1 tablespoon pure vanilla extract

Instructions:

1. Preheat the oven to 325°F. Grease two 9-inch cake pans, line the bottoms with parchment paper, butter the paper, and flour the pans.
2. Spread the pecans on a baking sheet and toast them in the oven for 8 minutes, or until fragrant. Allow the pecans to cool before finely chopping them.
3. For the cake, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 2 teaspoons of baking soda, 1 teaspoon of cinnamon, and 1 teaspoon of kosher salt in a bowl.
4. In a separate small bowl, whisk the 1 cup of vegetable oil, 1/2 cup of buttermilk, and 1 1/2 teaspoons of vanilla extract together.
5. In a large bowl, beat 4 large eggs and 2 cups of sugar using an electric mixer on high speed for about 5 minutes, until the mixture becomes pale.
6. Add the liquid ingredients to the egg mixture and beat to combine.
7. Gradually add the dry ingredients and beat until just combined and moistened.
8. Stir in 1 pound of coarsely shredded carrots and half of the finely chopped pecans.
9. Divide the batter evenly between the prepared cake pans.
10. Bake the cakes for 55 minutes to 1 hour, or until they are springy and golden. Let the cakes cool on a rack for 30 minutes.
11. Once cooled, unmold the cakes and allow them to cool completely.
12. For the frosting, beat 2 sticks of softened unsalted butter and 2 (8-ounce) packages of softened cream cheese in a large bowl using an electric mixer on high speed for about 5 minutes until light and fluffy.
13. Beat in 1 tablespoon of pure vanilla extract, followed by 2 cups of powdered sugar. Beat at low speed until the sugar is incorporated, then increase the speed to high and continue beating until the frosting is light and fluffy, about 3 minutes.
14. Peel off the parchment paper from the cakes and invert one cake layer onto a plate. Spread a slightly rounded cup of frosting over the top. Place the second cake layer on top, right side up.
15. Frost the top and sides with the remaining frosting, then sprinkle the remaining chopped pecans on top. Refrigerate the cake for 1 hour to chill, then slice and serve.

6. Strawberry Cake

This Strawberry Cake is bursting with fresh strawberry flavor in every bite! The soft, fluffy cake is made with real strawberries, giving it a natural sweetness and a beautiful pink color. A light and creamy strawberry frosting makes it even more irresistible.

Perfect for spring and summer, this cake is refreshing, fruity, and ideal for celebrations. Whether for a birthday, picnic, or just because, this cake is sure to bring a smile with its bright, berry-filled goodness!

Servings: 8 people

Ingredients:

• Baking spray with flour
• 2 3/4 cups (about 11 3/4 oz.) all-purpose flour
• 2 1/2 tsp. baking powder
• 1 1/4 tsp. kosher salt, divided
• 1 2/3 cups granulated sugar
• 1 (3-oz.) pkg. strawberry-flavored gelatin (such as Jell-O)
• 4 large eggs, at room temperature
• 3/4 tsp. vanilla extract, divided
• 1 cup whole milk, at room temperature
• 2 cups (1 lb.) unsalted butter, softened, divided
• 3 1/2 cups (about 13 oz.) powdered sugar, sifted (about 4 cups once sifted)
• 2 cups trimmed fresh strawberries (from 1 qt. fresh strawberries), plus more for serving

Instructions:

1. Process the strawberries in a food processor or blender until smooth, about 30 seconds, scraping down the sides as needed; set aside.
2. Preheat the oven to 350°F and position the rack in the center. Coat two 9-inch round cake pans with baking spray, line the bottoms with parchment paper, and lightly coat the parchment with baking spray; set aside.
3. In a medium bowl, whisk together the flour, baking powder, and 1 teaspoon of salt.
4. In a stand mixer fitted with a paddle attachment, beat the granulated sugar, gelatin, and 1 cup of butter on medium speed until light and fluffy, about 3 minutes, scraping the sides as needed.
5. Reduce the mixer speed to low and add the eggs one at a time, beating well after each addition. Beat in 1/2 teaspoon of vanilla until just combined.
6. In a measuring cup, whisk together the milk and 1/2 cup of the reserved strawberry puree.
7. With the mixer on low, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture, beating until just combined after each addition, about 2 minutes total.
8. Divide the batter evenly between the prepared cake pans, spreading it into an even layer. Bake for 25 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Let the cakes cool in the pans for 15 minutes, then remove them from the pans, discard the parchment paper, and let them cool completely on wire racks for about an hour.
9. While the cakes cool, place the remaining 3/4 cup of strawberry puree in a small saucepan and bring it to a simmer over medium heat, stirring occasionally. Reduce the heat to medium-low and cook until reduced to 1/4 cup, about 15 minutes. Transfer to a small bowl and refrigerate uncovered until completely cooled, about 30 minutes.
10. Once the cakes have cooled, beat the remaining 1 cup of butter, 1/4 teaspoon of salt, and 1/4 teaspoon of vanilla in a stand mixer fitted with a paddle attachment on medium speed until smooth and fluffy, about 3 minutes.
11. With the mixer on low, alternately add the powdered sugar and the cooled strawberry reduction, beating until just combined after each addition. Increase the speed to medium and beat until fluffy, about 1 minute.
12. Place one cooled cake layer on a serving plate or cake stand and spread about 1 cup of frosting evenly over the top. Top with the second cake layer and spread the remaining frosting evenly over the top and sides of the cake, smoothing or swirling as desired.
13. Garnish with additional fresh strawberries before serving.

7. Basque Cheesecake

Basque Cheesecake is a rustic, creamy dessert with a caramelized, golden-brown top and a soft, custardy center. Unlike traditional cheesecakes, this one is baked at high heat, creating a deliciously burnt crust while keeping the inside smooth and rich.

It has a slightly sweet, slightly tangy flavor with a melt-in-your-mouth texture. No crust, no fuss—just pure cheesecake perfection! Enjoy it plain or with fresh fruit for a simple yet indulgent treat that’s impossible to resist.

Servings: 14 servings

Ingredients:

• 1 2/3 cups granulated sugar
• 6 large eggs
• 36 ounces cream cheese, at room temperature
• 1 teaspoon vanilla extract
• 3 tablespoons all-purpose flour
• 2 cups heavy whipping cream
• 1 large egg yolk

Instructions:

1. Preheat the oven to 450°F. Line a 10-inch springform pan with two large pieces of parchment paper, ensuring they overlap in the middle, fit snugly, and leave at least 2 inches of overhang around the edges. Set the pan aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine 36 ounces of cream cheese and 1 2/3 cups of granulated sugar.
3. Beat the cream cheese and sugar mixture on low speed, gradually increasing to high speed until the mixture becomes smooth and creamy, about 4 to 6 minutes. Scrape down the sides of the bowl as needed.
4. In a medium bowl, whisk together 2 cups of heavy whipping cream and 3 tablespoons of all-purpose flour until mostly smooth.
5. Add the heavy cream mixture to the cream cheese mixture and beat on low speed just until incorporated.
6. Add 6 large eggs and 1 large egg yolk, one at a time, beating on medium-low speed after each addition until fully combined.
7. Stir in 1 teaspoon of vanilla extract and beat on low speed until fully blended.
8. Pour the batter into the prepared springform pan.
9. Bake in the preheated oven for about 30 minutes, until the top is dark brown and the center remains jiggly. Transfer the pan to a wire rack and cool to room temperature for about 3 hours.
10. Once cooled, chill the cheesecake uncovered for at least 4 hours or up to 3 days. When ready to serve, remove the sides of the pan and carefully peel back the parchment paper. Let the cheesecake sit at room temperature for at least 30 minutes before serving, or up to 2 hours.

8. Devil’s Food Cake

Devil’s Food Cake is the ultimate dark chocolate dessert! This cake is rich, ultra-moist, and intensely chocolaty, thanks to dark cocoa powder and a hint of coffee to enhance the flavor. It’s lighter than traditional chocolate cake but still incredibly indulgent.

A thick layer of silky chocolate frosting makes it even more irresistible. If you love chocolate, this cake is a must-try! Perfect for birthdays, celebrations, or whenever you need a deeply satisfying chocolate fix.

Servings: 12 people

Ingredients:

• 1 cup whole buttermilk, at room temperature
• 2 cups all-purpose flour (8 1/2 oz.)
• 3/4 cup unsweetened cocoa (about 2 1/2 oz.)
• 2 large eggs
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 1 cup hot brewed strong coffee
• 1 1/2 tsp. vanilla extract
• 1 tsp. salt
• 2 tsp. baking soda
• 1 tsp. baking powder
• 3/4 cup unsweetened cocoa (about 2 1/2 oz.)
• 1/2 cup whole buttermilk
• 4 cups powdered sugar (1 lb.)
• 1 cup (2 sticks) unsalted butter, softened
• 1 tsp. vanilla extract
• 1/2 tsp. table salt

Instructions:

1. Preheat the oven to 350°F. Coat two 9-inch round cake pans with cooking spray, line the bottoms with parchment paper, and coat the parchment with cooking spray.
2. In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
3. In a separate large bowl, combine the buttermilk, vegetable oil, vanilla extract, and eggs. Beat with an electric mixer on low speed until well mixed, about one minute.
4. Gradually add the dry ingredients to the wet mixture and continue beating on low speed until fully incorporated, about one minute.
5. Slowly pour in the hot coffee while beating constantly at low speed. The batter will be thin.
6. Divide the batter evenly between the prepared cake pans.
7. Bake in the preheated oven for 30 to 32 minutes, or until a wooden pick inserted in the center comes out clean.
8. Let the cakes cool in the pans on wire racks for 10 minutes. Run a thin knife around the edges, then carefully invert the cakes onto wire racks. Peel off the parchment paper and allow the cakes to cool completely for 45 minutes to an hour.
9. To make the frosting, beat the softened butter in a large bowl with an electric mixer on medium speed until light and fluffy, about one minute. Add the cocoa powder and salt, then beat on medium-low speed until well combined, about one to one and a half minutes.
10. With the mixer on low, gradually add the powdered sugar and buttermilk alternately, beginning and ending with the sugar. Beat in the vanilla extract, then increase the mixer speed to medium and continue beating until the frosting is light and fluffy, about 30 seconds to one minute.
11. Place one cake layer on a serving plate and spread about one cup of frosting evenly over the top.
12. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.

9. Cookie Icebox Cake

Cookie Icebox Cake is a no-bake dessert that’s as easy as it is delicious! Layers of chocolate cookies and whipped cream come together to create a soft, cake-like texture after chilling in the fridge. The cookies absorb the cream, turning into a dreamy, melt-in-your-mouth treat.

Customize it with different cookies or add fruit for a fun twist. It’s simple, refreshing, and perfect for summer or when you don’t feel like turning on the oven!

Servings: 8 people

Ingredients:

• 1 cup confectioner’s sugar
• 2 teaspoons vanilla extract
• 4 cups heavy cream
• 2 7-ounce packages Maria cookies, divided
• Nonstick cooking spray, for pan
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• Whole and halved strawberries, for garnish
• 1 teaspoon kosher salt
• Dulce de leche, for garnish
• Edible flowers, for garnish (optional)
• ⅛ teaspoon ground cloves

Instructions:

1. Lightly coat a 9-inch springform pan with cooking spray and line the bottom and sides with a large piece of plastic wrap. Add a second layer of plastic wrap, crossing it over the first to ensure all sides are evenly covered.
2. In a food processor, grind 10 Maria cookies into coarse crumbs and set the crumbs aside.
3. In a large bowl, combine 4 cups of heavy cream, 1 cup of powdered sugar, 1 teaspoon of kosher salt, 2 teaspoons of vanilla extract, ½ teaspoon of ground cinnamon, ⅛ teaspoon of ground cloves, and ⅛ teaspoon of ground nutmeg.
4. Using an immersion blender or electric mixer, beat the cream mixture to medium-soft peaks, which should take about 4 minutes.
5. Prepare a piping bag with a large tip, folding it down once or twice. Fill the bag with the cream mixture, unfold the bag, and twist it to secure the contents.
6. Layer enough whole Maria cookies to cover the bottom of the prepared pan, arranging them with their embossed sides down.
7. Pipe about 1½ cups of the cream filling over the cookies and smooth it out with an offset spatula.
8. Sprinkle some of the reserved cookie crumbs over the cream layer.
9. Repeat the layering process five more times, ending with a final layer of whole Maria cookies.
10. Refrigerate the cake for at least 6 hours, or overnight, to allow the cookies to soften.
11. Once ready to serve, invert the icebox cake onto your preferred serving plate and lift off the springform pan.
12. Carefully peel away the plastic wrap from the cake.
13. Spread the top with dulce de leche, leaving the outer edges of the cookies exposed, and garnish with whole and halved strawberries, and edible flowers if desired. Enjoy!

10. Lemon Meringue Cake

Lemon Meringue Cake is a bright and zesty dessert that combines soft lemon cake, tangy lemon curd, and a fluffy, toasted meringue topping. Each bite is a perfect balance of sweet, tart, and airy textures. The golden meringue adds a light, marshmallow-like finish that melts in your mouth.

If you love citrusy desserts, this cake is a must-try! It’s elegant, refreshing, and a great choice for warm-weather celebrations or anytime you crave something sweet yet refreshing.

Servings: 10 people

Ingredients:

• 1 cup granulated sugar
• 7 large egg yolks
• 1/2 cup fresh lemon juice (from 4 lemons)
• 1 Tbsp. grated lemon zest
• 1/2 cup (4 oz.) cold unsalted butter, cubed
• 3 cups (about 12 3/4 oz.) all-purpose flour
• 1 Tbsp. baking powder
• 3/4 tsp. kosher salt
• 2 cups granulated sugar
• 1 cup (8 oz.) unsalted butter, softened
• 3 large eggs plus 2 large yolks
• 1 1/2 Tbsp. vanilla extract
• 2 cups whole milk
• Baking spray with flour
• 4 large egg whites
• 1 cup granulated sugar
• 1/8 tsp. kosher salt
• 1/8 tsp. cream of tartar
• 1 tsp. vanilla extract

Instructions:

1. In a medium saucepan, whisk together egg yolks and sugar until light in color, about 30 seconds. Gradually whisk in lemon zest and juice until well combined.
2. Cook the egg yolk mixture over low heat, whisking constantly, until it thickens, begins to bubble, and coats the back of a spoon, about 10 minutes.
3. Remove the mixture from heat and gradually whisk in cold butter, one piece at a time, until fully melted and smooth, about 3 minutes. Cover with plastic wrap directly on the surface and refrigerate until set, at least 1 hour or up to 12 hours.
4. Preheat the oven to 350°F and position the racks in the upper and lower thirds. Coat three 8-inch round cake pans with baking spray, line with parchment paper, and lightly spray again.
5. In a stand mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 to 4 minutes, stopping to scrape down the sides as needed.
6. Reduce speed to low and add eggs and yolks, one at a time, beating well after each addition. Mix in vanilla until fully incorporated.
7. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture in three additions, alternating with milk, beginning and ending with flour. Beat until just combined, about 3 minutes total.
8. Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 25 to 30 minutes, rotating the pans halfway through, until a wooden pick inserted in the center comes out clean. Cool the cakes in the pans on a wire rack for 45 minutes to 1 hour.
9. Remove the cooled cakes from the pans, discard the parchment paper, and use a serrated knife to trim the tops to create a flat surface. Set aside.
10. Bring 1 inch of water to a simmer in a medium saucepan over medium heat. In a stand mixer bowl, whisk together egg whites, sugar, vanilla, and salt until combined.
11. Place the bowl over the simmering water, ensuring the bottom doesn’t touch the water, and whisk constantly until the mixture reaches 185°F, about 5 minutes. Remove from heat, add cream of tartar, and beat on high speed until stiff peaks form and the bowl is cool to the touch, about 10 minutes.
12. Place one cake layer, trimmed side up, on a serving plate. Spread about 1 cup of lemon curd evenly on top. Repeat with the second cake layer and another cup of curd, then place the third layer on top, trimmed side down.
13. Evenly frost the top and sides of the cake with meringue, smoothing it with an offset spatula. Using a kitchen torch, toast the meringue by moving the flame in circular motions until golden brown, about 2 minutes. Slice and serve.