No matter the occasion, a good cake makes everything better!
From birthdays to lazy Sundays, the right slice can turn any moment into something special.
Here’s a lineup of seven fantastic cake recipes to make your taste buds dance.
Each comes with a list of ingredients, clear steps, and a handy chef’s tip to help you nail it.
7 Cake Recipes That Always Impress
There you have it: seven amazing cakes to bake and enjoy!
From the deep, rich Ultimate Chocolate Cake to the tangy Lemon Drizzle, there’s a flavour for every mood.
Grab your apron, preheat that oven, and make some magic.
Also, here’s a handy table with each recipe’s prep time, bake time, and servings.
| Dish Name | Prep Time | Bake Time | Serves |
| 1. Ultimate Chocolate Cake | 20 mins | 35 mins | 10 |
| 2. Carrot Cake III | 15 mins | 50 mins | 12 |
| 3. Lemon Drizzle Cake | 15 mins | 25 mins | 8 |
| 4. World’s Best Cake With Banana & Coconut | 20 mins | 40 mins | 10 |
| 5. Maialino’s Olive Oil Cake | 10 mins | 40 mins | 8 |
| 6. Raspberry Bakewell Cake | 15 mins | 40 mins | 10 |
| 7. New York Cheesecake | 30 mins | 1 hr 10 mins | 12 |
Recipe 1 – Ultimate Chocolate Cake
Sink your teeth into the fudgiest, most chocolatey cake ever!
Ingredients
- 200g dark chocolate
- 200g unsalted butter
- 250g caster sugar
- 4 large eggs
- 100g plain flour
- 50g cocoa powder
- 1 tsp baking powder
Instructions
Step 1: Preheat your oven to 180°C (350°F). Grease a 23cm cake tin and line it with baking paper.
Step 2: Melt the chocolate and butter in a bowl over simmering water, stirring until smooth and glossy.
Step 3: Whisk the sugar and eggs in another bowl until they’re light and fluffy.
Step 4: Slowly mix the melted chocolate into the egg mixture, folding it in gently.
Step 5: Sift the flour, cocoa powder, and baking powder into the mix, then fold everything together.
Step 6: Pour the batter into the tin and bake for 35-40 minutes; check with a skewer; it should come out clean.
Step 7: Cool in the tin for 10 minutes, then move to a wire rack to cool completely.
Chef’s Tip: Add a scoop of vanilla ice cream or a swirl of whipped cream for pure chocolate heaven.
Recipe 2 – Carrot Cake III
This moist, spiced beauty is a crowd-pleaser for any party!
Ingredients
- 300g grated carrots
- 200g plain flour
- 200g brown sugar
- 4 large eggs
- 200ml vegetable oil
- 2 tsp cinnamon
- 1 tsp baking soda
- 100g chopped walnuts
- 200g cream cheese
- 100g icing sugar
- 50g unsalted butter
Instructions
Step 1: Preheat your oven to 180°C (350°F). Grease and line two 20cm cake tins.
Step 2: Mix the grated carrots, flour, brown sugar, eggs, oil, cinnamon, and baking soda in a big bowl until smooth.
Step 3: Stir in the walnuts for that extra crunch.
Step 4: Split the batter between the tins and bake for 25-30 minutes until a skewer comes out clean.
Step 5: While the cakes cool, beat the cream cheese, icing sugar, and butter into a creamy frosting.
Step 6: Once cooled, spread half the frosting on one cake, stack the other on top, and finish with the rest.
Chef’s Tip: Toss in raisins or sultanas for a sweet little surprise in every bite.
Recipe 3 – Lemon Drizzle Cake
Bright, zesty, and oh-so-simple, this one’s a sunshine slice!
Ingredients
- 175g self-raising flour
- 175g caster sugar
- 175g unsalted butter, softened
- 3 large eggs
- Zest of 2 lemons
- Juice of 1 lemon
- 100g granulated sugar
Instructions
Step 1: Preheat your oven to 180°C (350°F). Grease and line a 20cm cake tin.
Step 2: Cream the butter and caster sugar in a bowl until it’s fluffy and pale.
Step 3: Beat in the eggs individually, then fold in the flour and lemon zest.
Step 4: Pour the batter into the tin and bake for 35-40 minutes until golden and bouncy.
Step 5: Mix the lemon juice and granulated sugar in a small bowl while the cake bakes.
Step 6: When the cake’s out of the oven, pour the lemon-sugar mix over it immediately.
Step 7: Let it cool in the tin before digging in.
Chef’s Tip: Grate extra lemon zest or a drop of lemon extract for a bigger zing.
Recipe 4 – World’s Best Cake With Banana & Coconut
Take a tropical trip with this banana-coconut combo!
Ingredients
- 3 ripe bananas, mashed
- 100g desiccated coconut
- 200g plain flour
- 150g caster sugar
- 100g unsalted butter, melted
- 2 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
Step 1: Preheat your oven to 180°C (350°F). Grease and line a 20cm cake tin.
Step 2: In a bowl, mix the mashed bananas, melted butter, sugar, eggs, and vanilla until blended.
Step 3: Sift the flour and baking powder, then stir in the coconut.
Step 4: Pour the batter into the tin and bake for 40-45 minutes until a skewer comes out clean.
Step 5: Cool in the tin for 10 minutes, then transfer to a rack to finish cooling.
Chef’s Tip: Toast coconut flakes and sprinkle them on top for a crispy twist.
Recipe 5 – Maialino’s Olive Oil Cake
Moist and golden, this cake’s got a fancy olive oil flair!
Ingredients
- 200ml extra virgin olive oil
- 250g plain flour
- 200g caster sugar
- 4 large eggs
- Zest of 1 orange
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
Step 1: Preheat your oven to 180°C (350°F). Grease and line a 23cm cake tin.
Step 2: Whisk the olive oil, sugar, and eggs in a bowl until they’re nicely mixed.
Step 3: Sift in the flour, baking powder, and salt, then fold in the orange zest.
Step 4: Pour the batter into the tin and bake for 35-40 minutes, until golden and a skewer comes out clean.
Step 5: Cool in the tin for 10 minutes, then move to a rack to cool fully.
Chef’s Tip: Use top-notch olive oil and dust with icing sugar for a classy finish.
Recipe 6 – Raspberry Bakewell Cake
This treat is light, nutty, and bursting with raspberries!
Ingredients
- 150g self-raising flour
- 150g ground almonds
- 150g caster sugar
- 150g unsalted butter, softened
- 2 large eggs
- 1 tsp almond extract
- 150g fresh raspberries
- 50g flaked almonds
Instructions
Step 1: Preheat your oven to 180°C (350°F). Grease and line a 20cm cake tin.
Step 2: Cream the butter and sugar until light and fluffy in a big bowl.
Step 3: Beat the eggs one at a time, then mix in the flour, ground almonds, and almond extract.
Step 4: Gently fold in the raspberries so they don’t break too much.
Step 5: Pour into the tin, sprinkle with flaked almonds, and bake for 35-40 minutes until golden and springy.
Step 6: Cool in the tin for 10 minutes, then transfer to a rack.
Chef’s Tip: Pair it with clotted cream or a drizzle of raspberry sauce for extra yum.
Recipe 7 – New York Cheesecake
Creamy, dreamy, and rich, this cheesecake is a showstopper!
Ingredients
- 200g graham crackers, crushed
- 100g unsalted butter, melted
- 600g cream cheese
- 200g caster sugar
- 3 large eggs
- 200ml sour cream
- 1 tsp vanilla extract
- Zest of 1 lemon
Instructions
Step 1: Preheat your oven to 160°C (325°F). Grease and line a 23cm springform tin.
Step 2: Mix the crushed graham crackers with melted butter and press into the tin’s base. Chill for 15 minutes.
Step 3: Beat the cream cheese and sugar until smooth and creamy.
Step 4: Add the eggs individually, then mix the sour cream, vanilla, and lemon zest.
Step 5: Pour over the base and bake for 50-60 minutes until the centre is just set.
Step 6: Turn off the oven and let it cool inside for 1 hour.
Step 7: Chill in the fridge for at least 4 hours before serving.
Chef’s Tip: Mix gently and cool slowly in the oven to keep that top crack-free.