Do you know that November 26th is (was) National Cake Day? Well, we may be a bit behind when it comes to celebrating—seriously, who puts a cake holiday right on top of a carb-loading turkey and pie holiday?!—but it’s never really too late for cake. Check out these fun cake recipes!
Strawberry Cake: Coming off of Thanksgiving, many of us are still stuffed and resolving to eat nothing but salad until the next holiday get-together. How boring! Instead, let’s pretend that this cake is healthy because it has fruit in it! Then again, it’s a Ree Drummond recipe, so…yeah…
Fruitcake: Oooh! While we’re talking about fruity cakes, let’s talk about fruitcake! It is that time of year, folks. Anyway, here’s a recipe for a rich fruitcake that doesn’t use fruit dyed colors not found in nature. And the recipe uses sour cream, so I’m intrigued.
Gluten-Free Cake: I love the trend of “rustic” or “naked” cakes. With just enough frosting to add sweetness, these cakes are all about the cake’s flavor and texture. Why not play with the flavor and texture a bit by making your rustic cake gluten-free (and vegan, natch)?
Hazelnut and Chocolate Meringue Cake: Who says your cake needs to include actual cake? Not this chick. Especially when the cake in question is chocolate meringue layered with whipped cream!
Princess Cake: This Swedish cake was named for three actual princesses! Whether you have a princess-themed party coming up or you just want to make someone’s day very special, this fancy sponge cake-raspberry-vanilla crème confection is calling.
Gateau au yaourt: This is one of my all-time favorite cake recipes, probably because it’s intended to be eaten as a snack (at least according to Bringing up Bébé). This is the first recipe my daughter ever helped with in the kitchen and it is ridiculously easy to make. It’s also fun to add different ingredients (chocolate chips, dried cranberries, etc.), although the cake is delicious as-is.
Chocolate Cake: A basic, but it’s a go-to for a reason! You can’t go wrong with a moist, delicious chocolate cake. And apparently sour cream as a cake ingredient is a thing because it’s in the cake and the frosting in this recipe. You learn something new every day.
Coca-Cola Cake: This cake reminds me of my Grandma Joyce and always makes me smile. For what it’s worth, I do not care for Coke at all (Team Pepsi!), but that doesn’t change the fact that it makes for a delicious dessert ingredient.
Tie-Dye Cake: It turns out that not everyone likes chocolate. Shocking, I know. But it’s true—I’m married to one of those people. So for them, here’s a fun cake that you can’t make with chocolate batter! And if you’re not into the multiple flavors the recipe calls for, you can leave your cake plain vanilla or whatever flavor white cake mix is officially.
Coconut Cake: In my house, we use Disney movies to inspire the kid to try new foods. She learned to make gumbo when she was three because Tiana makes it in The Princess and the Frog. We got her to try Chinese because it’s the kind of food Mulan might eat. My husband talked her into trying coq au cidre because Beauty and the Beast and Cinderella are set in France, and she ate ratatouille because Remy makes it. Her new obsession is Moana, which inspired us to start looking at Polynesian food. The movie talks (a lot) about coconuts, so we thought this Samoan-inspired coconut cake would be a good place to start.