Chocolate Mayonnaise Cake is one of the most surprisingly decadent, delicious and downright evil cakes I have ever made! And it’s the most quick and easy cake you’ll find on the internet! Simply mix the ingredients in a bow, pour into a pan and bake!  Never use a prepared cake mix again!

If the idea of mayonnaise in a cake sounds strange, stay with me, because this old-fashioned chocolate cake is hands-down one of the most moist, rich chocolate cakes you’ll ever make.

Moist Chocolate Cake

I’m going to say it…the “M” word…this mayonnaise chocolate cake recipe is so moist and so delicious! And it is topped with the most creamy chocolate cream cheese frosting! You’re going to fall in love with this cake that’s the perfect dessert for after a Sunday family dinner.

Ok so this is typical me, but I heard about mayo cake as a kid and swore it off. First of all, I grew up on Miracle Whip. Say whatever you want, it was delicious. And I loved it on a grilled cheese.

Which Chocolate Cake Recipe is Best

I’ll be honest, mom’s chocolate zucchini cake is one of the most moist and wonderful cakes in my humble opinion. And if you’ve tried our best chocolate cake recipe, then you know I do not mess around with dry cake.

Which is why you’re going to love this chocolate mayo cake! I worked out the kinks on this mayo cake and those Southerners that swore I just HAD TO TRY IT were right. It is the most wonderful chocolate cake!

Ingredients for Chocolate Mayonnaise Cake

Mayonnaise replaces the butter and oil in this recipe, adding moisture and tenderness without any mayo flavor at all. It’s a simple, pantry-friendly cake that comes together easily and bakes up soft, chocolatey, and totally irresistible.

Cake

• All-Purpose Flour: Gives the cake structure while keeping the crumb soft and tender.
• Cocoa Powder: Unsweetened cocoa powder adds rich chocolate flavor. We like Hershey’s or Dutch-process cocoa, but any unsweetened cocoa powder will work just fine.
• Sugar: Sugar does more than sweeten. It helps create a moist texture, encourages browning, and gives the cake its soft, tender crumb.
• Baking Soda: This is the leavening that helps the cake rise. Make sure it’s fresh so your cake bakes up light and fluffy.
• Salt: A little salt is essential in baking. It balances the sweetness and enhances the chocolate flavor.
• Vanilla Extract: Adds depth and warmth to both the cake and frosting. Don’t skip it! It makes all the difference!
• Mayonnaise: The secret ingredient! Mayonnaise replaces the oil and eggs, adding moisture and richness without any mayo flavor. Be sure to use full-fat mayonnaise, no light versions here.
• Water: Hot water helps “bloom” the cocoa powder, intensifying the chocolate flavor and making the cake extra rich. Make sure it’s hot, not warm.

Chocolate Frosting

• Cream Cheese: Gives the frosting a subtle tang and creamy texture. Any brand works, just be sure it’s fully softened to avoid lumps.
• Butter: Adds richness and structure to the frosting. Use unsalted butter so you can control the salt level, and make sure it’s at room temperature.
• Cocoa Powder: The same cocoa powder used in the cake works perfectly here, delivering deep chocolate flavor throughout the frosting.
• Powdered Sugar: Sweetens and thickens the frosting for that smooth, spreadable consistency. We typically use C&H confectioners’ sugar.
• Vanilla: Adds a little extra flavor and rounds out the chocolate beautifully.
• Milk or Chocolate Milk: Used to thin the frosting to the perfect consistency. For an extra indulgent touch, chocolate milk takes this frosting over the top.

How to Make Old Fashioned Chocolate Cake

How many times can I say that this cake is easy? Mix everything together, pour in a baking pan, and bake. The frosting is just as simple. Dangerous, I know!

For the Cake

1. Prep: Preheat the oven to 350 degrees F and grease your baking dish.
2. Whisk: Add all the ingredients together and whisk in a large bowl.
   • PRO TIP: Stop stirring as soon as the cake batter comes together. An over-mixed cake is a dry cake.
3. Pour: Pour the batter into your prepared pan and smooth it out so it’s even.
4. Bake: Place the cake in the preheated oven and bake.

For the Frosting

1. Combine: Mix all of the ingredients together.
   • PRO TIP: It is crucial that your butter and cream cheese are both room temperature. If you try to add either of them cold, you’ll have lumpy frosting.
2. Frost: Wait for the cake to cool completely then spread all over the top.

FAQs

Chocolate mayonnaise cake…don’t knock it ’til you try it (saying to my younger self)! The mayo makes it so moist! A chocolate cake recipe has never been easier…just mix, bake, devour!

For All Our Chocolate Cake Lovers:

• Chocolate Cake
• Chocolate Texas Sheet Cake
• Chocolate Cherry Cake
• Wacky Chocolate Cake
• Chocolate Banana Cake
• Double Chocolate Zucchini Cake
• Dark Chocolate Bundt Cake
• All CAKE RECIPES here!

Watch How This Recipe is Made…

Chocolate and cherries just belong together, don’t they? I’ve always believed there’s something incredibly romantic about that combo—rich chocolate, bright cherries, a little burst of tart sweetness—and this chocolate cherry cake brings it all together with almost no effort.

My grandma looooved cherry cordials. I remember having them at her house one Christmas and instantly, the moment I bit into them I knew… these are not for me…haha!

Nowadays my taste buds have grown up quite a bit and I can see how much cherries and chocolate belong together!

Because this cake stays unbelievably moist (thank you, cherry pie filling!), it’s a total crowd-pleaser for Valentine’s Day, birthdays, anniversaries, or honestly any night you want something that feels a little special without getting too fussy. Trust me—one bite and you’ll know why this cake keeps disappearing around here.

Why You’ll Love This Easy Chocolate Cherry Cake

If you’re a chocolate lover, this cake is about to become a new favorite. A boxed chocolate cake mix and canned cherry pie filling come together for a rich, ultra-moist chocolate cherry cake that tastes way more homemade than it is—without the extra effort.

• Easy and Impressive: Because the base starts with a cake mix, the batter comes together in minutes. Mix, bake, cool—done. It’s the kind of dessert that feels special without adding stress to your day.
• Extra Chocolatey: The frosting doubles down on the chocolate with both melted chocolate and cocoa powder for deep, fudgy flavor—no dry or overly sweet frosting here.
• Generously Frosted: The recipe makes enough frosting for a thick, dreamy layer (the way I like it!), but you can use less and stash the rest in the fridge for another dessert if you want.
• Pretty Finishing Touches: Add a sprinkle of chocolate chips or a few extra cherries on top for color and texture—it makes each slice look irresistible.

Slice into squares and serve—no one has to know how easy it was.

Ingredients You’ll Need

This box cake mix recipe couldn’t be simpler to make! Here’s everything you’ll need to make this super easy chocolate cake with cherry pie filling:

For the Cake

• Chocolate Cake Mix: Creates the base of the cake with strong chocolate flavor, structure, and tenderness, saving time without sacrificing taste.
• Cherry Pie Filling: Adds rich cherry flavor, natural sweetness, and moisture that keeps the cake incredibly soft. They also create juicy pockets in every bite.
• Eggs: Bind the ingredients together, provide lift, and help the cake set with a tender, moist crumb.
• Almond Extract: Enhances the cherry flavor (cherries + almond mimic each other naturally) while adding warmth and depth to the chocolate.
• Semi-sweet Chocolate Chips: Add bursts of rich chocolate flavor throughout the cake and melt slightly into the crumb for extra gooeyness. We melt them and add the chocolate to the frosting too!

For the Frosting

• Unsalted Butter: Forms the base of the frosting, adding richness, smooth texture, and a creamy mouthfeel.
• Confectioners’ Sugar: Sweetens and thickens the frosting while creating a silky consistency that’s easy to spread.
• Cocoa Powder: Boosts the chocolate flavor in the frosting and balances the sweetness of the sugar and cherries.
• Whole Milk: Thins the frosting to a smooth, spreadable consistency while adding creaminess and helping everything blend together.
• Light Corn Syrup: Adds shine and stability to the frosting, helping it stay glossy and smooth instead of crusting over.
• Vanilla Extract: Rounds out the chocolate flavor and adds warmth, preventing the frosting from tasting flat or overly sweet.
• Salt: Balances the sweetness and enhances all the chocolate and cherry notes so the flavors taste richer and more defined.

How to Make Chocolate Cherry Cake (Step-by-Step)

The key thing to remember when making this chocolate cake mix recipe is that you do NOT mix together the chocolate mix like it instructs on the packaging. Instead, follow these instructions:

1. Combine: Stir together the cake mix, cherry pie filling, eggs, egg yolk and vanilla.
2. Fold: Then, fold in the chocolate chips.

3. Spread the cake batter into a greased 9×13-inch baking pan and bake.
4. Once the cherry cake has cooled completely, make the homemade chocolate frosting.
5. Frost the cake and top with additional chocolate chips or sprinkles.

How to Serve Chocolate Cherry Cake

If you are serving this chocolate cherry cake recipe for Valentine’s Day then let me give you a few ideas for what to serve for the rest of dinner. Some of our favorite easy but fancy main dishes are garlic butter steak at home, whole roasted chicken, sausage and peppers pasta, or smoked tri tip.

Chocolate Cherry Cake FAQs

Make Ahead, Storing and Freezing

This chocolate cake with cherries is great for making ahead of time! It stays moist for 2–3 days when tightly covered. The flavor deepens after resting overnight.

You can store the cake at room temperature for up to three days or in the refrigerator for up to one week.

If you want to make it really far in advance, you can make the cake and freeze it for up to 2-3 months, then let it defrost and frost it once it’s ready to serve.

So whether you’re slicing this up for Valentine’s Day or sneaking a forkful straight from the pan at midnight (no judgment—we’ve all been there), this chocolate cherry cake is one of those desserts that just sticks. It’s rich without being heavy, sweet with a little tang, and it tastes even better the next day… assuming there’s any left.

More EASY CHOCOLATE CAKE RECIPES:

• Moist Chocolate Cake
• Chocolate Mayonnaise Cake
• Chocolate Molten Lava Cakes
• Double Chocolate Zucchini Cake
• Simple Chocolate Cake
• Chocolate Texas Sheet Cake
• ALL OF OUR CAKE RECIPES! 

Watch How to Make Moist Chocolate Cherry Cake…

This Simple Chocolate Cake from a box mix is the secret to the most moist chocolate cake at home! Made with simple ingredients like, sour cream, extra eggs and instant pudding it absolutely will become the best chocolate cake from a box you’ve ever had… possibly the best cake you’ve ever had!

Learn how to doctor up a chocolate cake mix by reading further! I’ll show you all of the tips and step-by-step photos to teach you how to bake this doctored chocolate cake mix recipe!

Easy Chocolate Box Cake Recipe

This easy chocolate cake is made for anyone from a beginning baker up to an absolute expert! Which is why it has become so popular on Pinterest and Instagram, just like our Peanut Butter Monster Cookies.

Why We Love This Recipe!

I love that this moist chocolate cake recipe starts off with a Devil Food’s or Fudge cake mix! When life is busy and you want a special dessert but aren’t a cake baker, this recipe is for you! We love that it’s doctored up with some chocolate pudding and sour cream to give it an amazing texture and taste.

Cake mixes already include the flour, some sugar, salt and leavening agents like baking soda and/or baking powder. By using a cake mix for your dry ingredients, just eliminate the steps of measuring out all those ingredients. Total time saver!

Ingredients For a Doctored Cake Mix

For the Cake

• Cake Mix: A 15.25 oz. Duncan Hines devil’s food cake mix seems to work best. You can use any mix you’d like though. The base that provides flour, sugar, cocoa powder, leavening, and stabilizers. It gives structure and the initial chocolate flavor. 
• Jello Instant Chocolate Pudding: Use the 3.4 ounce size. Adds extra cocoa flavor, enhances moisture, and makes the cake crumb softer and richer. The starches in pudding also help hold in moisture, keeping the cake fresh longer. 
• Sour Cream: Adds fat for richness, moisture for tenderness, and a slight tang that balances all the sweetness. It also makes the crumb denser in a “bakery-style” way. 
• Canola Oil: As much as people claim butter in cake on the internet, it’s actually oil that produces better moisture as there isn’t water evaporating out.
• Eggs: Bind the ingredients together and add both structure and richness. The proteins in eggs help the cake rise while the yolks contribute fat for tenderness.
• Milk: Replaces some lost liquid since the pudding mix adds dry ingredients. The proteins and natural sugars in milk also enhance browning and flavor. 
• Vanilla Extract: Rounds out and deepens the chocolate flavor, giving the cake a more “from scratch” taste instead of boxy.
• Chocolate Chips: Add bursts of gooey chocolate throughout the cake and extra richness. They also slightly melt into the crumb, making it even fudgier. 

For the Vanilla Buttercream Frosting

• Butter: The base of the frosting. It gives richness, creaminess, and stability. Whipping it also incorporates air, making the frosting light and fluffy.
• Powdered Sugar: Sweetens the frosting and provides structure and thickness (thanks to the cornstarch in powdered sugar). It helps the buttercream hold its shape for spreading. 
• Salt: Balances the sweetness and enhances the chocolate flavor, keeping the frosting from tasting overly sugary. 
• Vanilla Extract: Adds warmth and depth.
• Heavy Whipping Cream: Loosens the frosting to the right consistency for spreading, while also making it extra smooth and creamy. 

How to Make the Best Chocolate Cake From a Box

For the Cake

1. Mix: Mix together all the ingredients being careful not to over mix.
2. 2 Prepared Pans: We like to bake in two buttered and floured 9 inch round cake pans, but you could make 3 smaller cakes as well.
3. Bake with EXTRA time:  Bake the cake according to the back of the box, but add 10 extra minutes. Check using a toothpick inserted into the center to see if it comes out clean.
4. Cool: Allow the cake to cool for 5 minutes and then remove from pans carefully and cool completely on a wire rack.

For the Frosting

1. Cream: Add the butter to a stand mixer and cream until light and fluffy.
2. Blend: Add the powdered sugar, cream until well combined and then add the remaining ingredients.
3. Get Fluffy: Blend on low speed until moistened and then beat at high speed until fluffy.

Assemble the Cake

1. Level: Level the cake with a serrated knife if needed.
2. 1st Layer: Place one of the cakes on a cake plate. Top with 1/2 cup of the frosting and spread around evenly.
3. 2nd Layer: Place the second layer upside down so the flat bottom is facing up. Spread 1/2 cup of frosting and spread over the top evenly. Push excess frosting out to the edges.
4. Crumb Coat: Add a thin layer of frosting all around the sides of the cake. Chill the cake for 30 minutes.
5. Finish the Cake: Spread another layer of frosting all over the chilled cake and sprinkle with chocolate sprinkles or mini chocolate chips if desired.

Tips for Cake

Ok, sometimes our readers write in with questions that totally deserve to be answered.

What Mistake Not to Make with Cakes: Don’t slam the pan! That tip is for brownies. Instead, be gentle!

Activate the leavening: Allow the batter to sit in the pans for a few minutes to activate leavening then gently slide into the oven.

How to Know When a Cake is Done: Insert a toothpick into the very center and if it comes out clean it’s done!

FAQs

This simple chocolate cake from a box mix is great for birthdays, holidays, or when you need a quick and easy dessert for a get together. It is a frequent dessert in our house!

More Easy Cake Recipes to Try:

• Banana Bundt Cake
• Lemon Jello Cake
• Cinnamon Roll Sheet Cake
• Lemon Poppy Seed Cake

This is the most deliciously moist Red Velvet Poke Cake recipe! The sweetened condensed milk gets poured all over and the fluffy cream cheese frosting makes it a truly decadent dessert everyone can’t stop eating!

This easy red velvet poke cake is perfect for holidays like Valentine’s Day or Christmas, but it’s just as good for birthdays or “just because” baking days. It’s simple to make, stunning to serve, and always gets rave reviews!

I see red velvet poke cakes everywhere, but they all have a thick pudding on top, and I gotta be honest, that’s not my thing. So, I went back to the basics and started with a simple sweetened condensed milk topping and guess what? I’ll never make it another way! It’s so good!!!

What is a Poke Cake?

A poke cake is a cake that is baked and then poked with holes all over. The holes are then filled with a creamy mixture (like pudding, sweetened condensed milk, caramel, or cream cheese). For this recipe, the red velvet makes it extra festive for Christmas or Valentine’s Day! Red velvet desserts are perfect for the holidays!

What Flavor is Red Velvet Cake?

Red velvet is a perfect blend of both chocolate and vanilla. It has a subtle cocoa flavor and has a lot of red food coloring added to give it the signature red color.

Ingredients You’ll Need

• Red Velvet Cake Mix: The base of the cake — gives that signature red velvet flavor, color, and soft texture without extra steps.
• Instant Red Velvet Pudding: Adds rich flavor and extra moisture, keeping the cake soft and tender after baking.
• Sour Cream: Brings tanginess and creaminess while making the cake ultra-moist and fluffy.
• Canola Oil: Adds moisture and tenderness — helps the cake stay soft even after chilling.
• Eggs: Bind the ingredients and provide structure, helping the cake rise properly.
• Whole Milk: Adds richness and helps blend everything smoothly for a velvety batter.
• Sweetened Condensed Milk: Soaks into the holes for that signature creamy sweetness in every bite.

Frosting

• Cream Cheese: Adds tang and depth to the frosting, keeping it from being overly sweet.
• Butter: Gives the frosting richness and a silky, spreadable texture.
• Powdered Sugar: Sweetens and thickens the frosting for that smooth, fluffy finish.
• Vanilla Extract: Enhances all the flavors with warm, subtle sweetness.
• Christmas Sprinkles or Mini Chocolate Chips: Add festive color, fun texture, and instant holiday cheer!

How to Make a Red Velvet Poke Cake

1. Prep: Preheat oven to 350 ℉ and grease a 9×13″ pan.
2. Combine: Add all the ingredients for the cake to a mixing bowl and stir to combine.
3. Bake: Pour the cake batter into the prepared baking pan and bake for 10 minutes longer than it says on the back of the cake mix box for a 9×13″ cake.
4. Poke: Remove the cake from the oven and let it cool for about 5 minutes and use the handle end of a wooden spoon and poke all over the cake.
5. Pour: Open the can of sweetened condensed milk and slowly pour it all over the holes on the cake. Place in the fridge to cool while you make the frosting.
6. Make the Frosting: Add the cream cheese and butter to the bowl of a stand mixer and beat together until smooth. Then add the confectioners’ sugar and vanilla and beat on medium-high speed until fluffy.
7. Spread: Add the frosting to the top of the cake and spread evenly over the top.
8. Refrigerate: Place the cake in the fridge and let it set up for at least 4 hours or up to overnight.
9. Garnish: Sprinkle with mini chocolate chips or holiday sprinkles.

How to Decorate a Red Velvet Cake with Cream Cheese Frosting

For this version of the cake, I used mini chocolate chips (obviously), but feel free to change the decorating up or omit the decorations altogether. Here are a few ideas:

• Crushed Oreos
• Chocolate curls
• White chocolate chips or curls
• Heath bits
• Colored sprinkles – for Christmas, Valentine’s Day or 4th of July

Storage and Make-Ahead Tips

This cake is best stored in an airtight container in the refrigerator. It will keep for up to 4-5 days.

This cake also freezes great. It will freeze better without the frosting. Poke the cake and add the sweetened condensed milk, then let it cool completely and wrap in plastic wrap and then foil. It will keep for up to 3 months. Let it thaw in the fridge overnight and then add the frosting.

This red velvet poke cake is everything a dessert should be — rich, creamy, and totally irresistible. Whether you’re making it for a Valentine’s Day dessert, a Christmas party, or just because, it’s guaranteed to steal the show.

It’s one of those desserts that looks fancy but couldn’t be easier to make. So whether you’re baking for a celebration or just craving something sweet, this cake is sure to impress every single time.

More Tasty Poke Cakes to Try…

• Better Than Anything Cake
• Lemon Jello Cake
• Egg Nog Poke Cake
• Strawberry Jello Cake

Watch How This Cake is Made…

If you’ve been searching for the very best banana bundt cake, your hunt ends here. This banana cake is impossibly moist and tender. It’s the kind of dessert that tastes like it came straight from mom’s kitchen but looks bakery-worthy.

With a soft crumb, golden edges, and a sweet frosting, this banana bundt cake is my favorite way to use up ripe bananas, and it never lasts long!

When I was in high school, My Big Fat Greek Wedding came out, and there’s this hilarious scene where someone brings a Bundt cake to a family party and no one knows what it is. Every time I hear the word “bundt,” I think of that movie and can’t help but smile.

This banana Bundt cake is incredibly moist, rich with banana flavor, the perfect amount of sweetness, and honestly, one of the best cakes I’ve ever had. It will be love at first bite! You can add cream cheese frosting if you’d like, but it’s just as delicious served plain.

Ingredients for Banana Bundt Cake

This banana Bundt cake starts with a simple cake mix, and there’s absolutely no shame in that. Sometimes the easiest recipes turn out to be the best, and this one proves it! With just a few simple ingredients, you’ll have an ultra-moist, flavorful banana Bundt cake that no one will guess came from a mix. Here’s what you’ll need:

For The Cake

• Mashed Ripe Bananas: the key to that sweet, rich banana flavor and extra moisture
• Boxed Yellow Cake Mix: keeps things simple while giving the cake a soft, tender crumb
• Instant Banana Pudding Mix: enhances the banana flavor and adds even more moisture
• Eggs: help bind the ingredients and give the cake structure
• Water: keeps the batter smooth and light
• Sour Cream: adds tang and makes the cake super moist
• Vanilla Extract: a teaspoon or two adds warmth and depth to both the cake and frosting
• Canola Oil: ensures the cake stays soft and rich (You can swap for Butter, but note it will give the cake a slightly denser and richer crumb, while oil keeps it lighter and more moist for longer.)

For The Frosting

• Cream Cheese: the base for the luscious frosting
• Powdered Sugar: sweetens the frosting to perfection
• Vanilla Extract: gives flavor to the frosting
• Heavy Cream: makes the frosting extra smooth and creamy

How to Make Banana Pudding Cake

This banana bundt cake is such an easy dessert! Here are the basic steps to making the best bundt cake recipe:

1. Mix: Whisk together the cake mix and instant banana pudding mix in a large bowl.
2. Combine: Add eggs, water, sour cream, and canola oil. Mix until fully incorporated.
3. Fold: Gently fold in the mashed bananas into the cake mixture until evenly distributed.
4. Bake: Pour batter into a prepared pan. Bake until the top is golden and set.
5. Cool: Let the cake cool in the pan for a few minutes, then carefully flip onto a wire rack. Allow to cool for 15 minutes before fully unmolding.
6. Frost (Optional): In a separate bowl, make the cream cheese glaze and drizzle over the cooled cake if desired.

Can I Make Banana Cake with Homemade Cake Mix?

Absolutely! In place of the boxed cake mix, you can use your favorite yellow or white cake mix. Just be sure to add the wet ingredients instructed in the recipe card below and NOT the wet ingredients called for in whatever white or yellow cake recipe you’re using.

For extra flavor, mix in chocolate chips, walnuts, pecans, or a dash of cinnamon, they pair perfectly with this banana pudding Bundt cake.

Do I Have to Use the Instant Pudding Mix?

Using a pudding box is an essential part of this recipe. Instant pudding contains a high amount of cornstarch, which helps to trap water and make for a moister cake. It also really pushes the dry ingredients to perform like a cake flour, light and fluffy and moist, versus an all-purpose flour, which is heavier and often doesn’t lead to a small, tender crumb.

We use a banana pudding mix as it really pushes that banana flavor home and gives an extra bit of tang to the recipe that you can’t help but love. We are excited to experiment with a few other pudding flavors, though. I noticed a cheesecake flavor the other day, which could be cool.

Can I Freeze Banana Bundt Cake?

Yes, and it’s super easy! You can freeze the whole banana Bundt cake or slice it into individual servings. Just wrap each piece tightly in plastic wrap and foil or store in an airtight container.

While you can freeze cream cheese frosting, we recommend freezing the cake unfrosted for the best texture once thawed. You can either freeze the frosting separately or make a fresh batch when you’re ready to serve. When it’s time to enjoy, let the cake thaw at room temperature; you’ll still have that soft, tender cake crumb every time.

Skip the banana bread and use your brown bananas to make this stunning Banana Bundt Cake instead! Light, fluffy, and full of rich banana flavor. Plus it’s so easy!

More Delicious Bundt Cake Recipes

• Chocolate Zucchini Bundt Cake
• Lemon Bundt Cake
• Cinnamon Lemon Poppyseed Bundt Cake
• Pecan Apple Bundt Cake
• Pumpkin Apple Spice Bundt Cake

How to Make a Banana Bundt Cake

Attention lemon lovers…we have got the best lemon dessert for you! This lemon pound cake is dense but moist, soaked in a simple syrup and topped with a lemon glaze.

There is lemon around every corner in this lemon pound cake recipe! That’s exactly how a lemon dessert recipe should be in my opinion. The more lemon, the better!

I’ve been testing pound cakes for seriously over 10 years and they are never soft enough or dense enough and so I gave up. Until now. I don’t know why it worked. I don’t know why sour cream nailed it. But it just really did! Haha!

Sink your teeth into a slice of this buttery tart lemon cake! It is the perfect treat for any occasion!

Ingredients for Making Lemon Pound Cake

Get ready for fresh lemon flavor in every step! I’m going to give you a list of all the ingredients to make the pound cake, syrup and glaze. Here is everything you will need:

Pound Cake

• Butter: unsalted and softened
• Sugar: regular white granulated sugar
• Eggs: gives structure to the cake
• Sour Cream: adds moisture and richness and the high fat content helps the cake stay tender
  • PRO TIP: Full fat sour cream will result in better texture, but low fat or fat free can be used and the results are still delicious.
• Lemon Extract: boosts the lemon flavor
• Almond Extract: adds flavor
• Flour: just regular all purpose flour is all you need
• Baking Powder: give rise and fluffiness to the cake
• Salt: adds flavor and enhances all the other flavors
• Fresh Lemon Zest and Lemon Juice: adds more bold lemon flavor

Simple Syrup

• Water: combines with the sugar to make a simple syrup
• Sugar: adds sweetness to the syrup
• Fresh Lemon Juice: adds natural lemon flavor to the syrup

Glaze

• Powdered Sugar: adds sweetness and structure to the glaze
• Fresh Lemon Juice: adds fresh and bright lemon flavor
• Milk: adds creaminess to the glaze

The measurements for all the ingredients can be found in the recipe card at the end of the post.

How to Make Moist Lemon Pound Cake

This lemon pound cake recipe is as simple as making a loaf cake, soaking it with a homemade lemon syrup and then topping it with a tangy glaze. Here is a step-by-step guide for making this recipe:

1. Prep: Preheat the oven to 350 degrees F and grease a bread pan.
2. Wet Ingredients: Cream the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment and then add the egg yolks one at a time. Add the sour cream and mix well and then add the flavorings and mix to combine thoroughly.
3. Add: Mix in 1 cup of flour.
4. Beat: In a separate bowl, add the egg whites and beat until peaks form, Then fold the egg whites into the cake batter.
5. Dry Ingredients: Add the remaining ingredients for the cake and mix until just combined.
6. Bake: Pour the batter into the prepared pan and bake for 65-70 minutes. Let the cake cool in the pan for about 10 minutes and then turn it out onto a cooling rack. Let it cook for about an hour then make the syrup.

Syrup

1. Boil: Combine water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
2. Brush: When the cakes are cool, brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.

Glaze

1. Whisk: Add the ingredients for the glaze to a small bowl and whisk to combine. Spoon the glaze over the top of a completely cooled loaf.

All of these instructions can also be found in the recipe card at the end of the post so keep scrolling down for all the details.

How Many Lemons Will I Need?

For this recipe, you’ll need a total of a little less than 4 tablespoons of lemon juice and 2 tablespoons of lemon zest. On average, a lemon will give you 2-3 teaspoons of lemon zest and 3 tablespoons of lemon juice. So for this cake, you’ll need 2 lemons, zested and juiced.

If you end up with extra lemons, try our Panko crusted chicken lemon sauce or our garlic butter chicken with lemon rice. I love that lemon can be used in both sweet and savory recipes!

Tips for the Best Lemon Pound Cake

When you need both lemon zest and juice, zest lemon before juicing. It is much easier to zest a lemon before it is juiced.

Set all the refrigerated ingredients (butter, eggs, sour cream) out to come to room temperature before starting to make this cake. They will blend and cream together better for the best texture.

When you combine the wet and dry ingredients, don’t overmix the batter. Once everything is combined, stop mixing. It’s ok if a few streaks of flour remain. This helps ensure that the cake is moist when it bakes.

Measure the flour correctly. We have a whole post on how to measure flour. If too much flour is added, you’ll end up with dry cake.

When it comes to baking the cake, be careful not to overbake it. Test the cake with a toothpick or cake tester when there is 10 minutes remaining to check the doneness. You want the toothpick to come out clean with just a few moist crumbs on it.

Storage Tips

Leftovers should be stored in an airtight container and kept at room temperature. They will keep for up to 4 days.

This lemon loaf cake will also freeze really well. Wrap the loaf in plastic wrap, then in aluminum foil. I like to put that into a ziploc bag for an extra layer of protection. It can be frozen as a whole loaf or as individual slices. It will keep in the freezer for up to 3 months.

Indulge in the deliciousness of a freshly baked lemon pound cake. With its moist texture and tangy flavor, this recipe is sure to satisfy your sweet tooth.

More Lemon Desserts:

• Lemon Poppy Seed Muffins
• Classic Lemon Bars
• Lemon Drop Cookies
• Lemon Jello Cake
• Blender Lemon Curd
• Lemon Raspberry Bars
• Lemon Cremesicle Cookies
• Glazed Lemon Cookies

Watch How This Recipe is Made…

This is the best Homemade chocolate cake recipe! Cake like this is rare to find. This perfectly Moist Chocolate Cake recipe is rich, decadent, and truly irresistible! Tested and approved by a cake fanatic (Me!)

You all know how I work. It’s why we have the best Traeger Ribs, Buttermilk Pancakes, and Banana Bread recipes among a gazillion others. I get all sucked into finding the best of the best for a specific recipe, and I can’t let it go until I’ve achieved it.

And friends, I’ve discovered which chocolate cake is best. If you need chocolate cake for a birthday or a family celebration, you just step right up. (Who am I kidding? Just make it because you are surviving the crazy these days.)

Creating the Best Chocolate Cake

Everyone I know loves a moist chocolate cake with cream cheese frosting or buttercream frosting, but most people struggle to make a homemade version without reaching for a cake mix. I’m absolutely giddy to share all my secrets, along with the full list of ingredients that make this the best from-scratch chocolate cake.

Here’s the twist: this is a chocolate cake recipe without butter, and that’s intentional! As much as I thought butter would enhance the flavor of the chocolate, it just didn’t. The cake lost too much moisture. Butter has a high water content that evaporates as steam during baking, so it can’t lock in moisture the way oil can. Using oil instead creates a softer crumb and keeps the cake tender and moist. If you prefer, you can swap in equal amounts of butter, or even go half and half, but all oil gave me the richest flavor and the most luscious chocolate layer cake.

Ingredients for The Best Chocolate Cake Recipe

As I already mentioned, the moistness of this homemade chocolate cake is thanks in part to the oil used in the batter. Our other secret? Buttermilk! Yep, this is a buttermilk chocolate cake.

Any time a recipe calls for buttermilk, it makes me think it’s going to be a fancy recipe. But in reality, this chocolate cake from scratch couldn’t be simpler to make.

Chocolate Cake Ingredients:

• All-purpose flour: reliable structure for the cake
• Unsweetened natural cocoa powder: better rise than Dutch-process
• Espresso powder: optional, but enhances chocolate flavor
• Baking soda & baking powder: both needed for the right lift
• Salt: balances sweetness and boosts flavor
• Oil: keeps the cake moist (better than butter)
• Eggs: room temperature helps the batter mix smoothly
• Buttermilk: adds moisture and tenderness
• Hot water: blooms cocoa for deeper flavor

Frosting Ingredients:

• Unsalted butter: base for a rich, creamy texture
• Cream cheese: adds tang and stability
• Unsweetened cocoa powder: deep chocolate flavor
• Powdered sugar: sweetness and structure
• Vanilla extract: enhances flavor
• Whole milk: thins to a spreadable consistency
• Salt: balances sweetness

Pro Tip: When you make this chocolate cake for the first time, try it exactly as written. It’s truly the best chocolate cake recipe, and baking it as is ensures you’ll know how it’s meant to turn out before experimenting. If you’d like to tweak it later, we’ve included some substitution ideas below.

For step-by-step instructions and measurements, see the recipe card below.

How to Make The Best Chocolate Cake

Chocolate Cake Steps

Okay, it’s time to bake the best chocolate cake recipe! Here we go!

1. Preheat: Set oven to 350 degrees F before baking.
2. Prepare pans: Spray bottoms of 2-3 9-inch cake pans, line with precut parchment paper, and spray sides.
3. Sift: Remove lumps from dry ingredients with a mesh sieve.
4. Mix: Beat eggs, buttermilk, hot water, oil, and vanilla using a hand or stand mixer on medium speed until smooth.
5. Combine: Add dry ingredients and mix until incorporated.
6. Divide & bake: Pour the chocolate cake batter evenly into pans and bake.
7. Cool: Let cakes rest 10-15 minutes on the counter, then turn onto a wire rack.

Unlike brownies, you can use the toothpick trick for cake. Just insert a toothpick into the very center of the cake, and if it comes out clean, it’s time to pull the cake!

Chocolate Frosting Steps

The secret to a good chocolate frosting is actually, in my expert opinion, to use both butter and cream cheese. Each doesn’t hold up to the chocolate enough, but together, man, it’s good! All rich and creamy, totally dreamy.

1. Soften: Bring butter and cream cheese to room temperature.
2. Cream: Beat butter and cream cheese together until smooth.
3. Add: Mix in cocoa, sugar, vanilla, and salt.
4. Adjust: Add milk as needed for a spreadable, but thick consistency.
5. Frost: Spread evenly on cooled cake layers and decorate as desired.

Once frosted, your chocolate cake is ready to impress! Rich, creamy, and utterly irresistible! Every bite is pure chocolate bliss.

Do You Have to Use Coffee for This Recipe?

You might have noticed coffee or espresso powder in the ingredients list, and it’s actually one of the secrets to making your chocolate cake taste extra chocolate-y. Almost every chocolate cake uses a little coffee to enhance the chocolate flavor, even if you can’t taste it.

I don’t drink coffee for religious reasons, but I still add just a tiny bit of Baking Espresso Powder, and it really does deepen the chocolate flavor. Here’s why I love it:

• No bitterness like regular coffee
• Conveniently stored in a jar
• Adds richness and depth without tasting like coffee

How to Store Chocolate Cake

Chocolate cake will stay fresh at room temperature for up to 2 days if it’s covered. After that, it should be refrigerated to maintain its texture and flavor. A whole cake can be stored in the fridge for up to 1 week when covered with foil, plastic wrap, or placed in an airtight container. For cut and frosted cake, the best method is to slice it with a sharp knife, wrap each piece individually in plastic wrap, and place in the refrigerator. This keeps the slices moist and makes them easy to grab whenever you want a piece.

For longer storage, chocolate cake freezes beautifully. Frosted cake can be kept in the freezer for up to 3 months. First, place the cake in the freezer uncovered until it’s completely solid, then wrap it tightly in plastic wrap followed by a layer of aluminum foil to prevent freezer burn. When you’re ready to enjoy it, just thaw the cake at room temperature and serve.

Whether it’s a holiday, birthday, or just a Tuesday, this chocolate cake makes every moment feel special!

More Easy Cake Recipes:

• Our Favorite Cake Recipes!
• Flourless Chocolate Cake
• Cinnamon Roll Sheet Cake
• Easy Carrot Cake
• Banana Cake Recipe with Cream Cheese Frosting

Watch How This Chocolate Cake is Made…

Forget those little store-bought fake-cake shortcakes! This is the most delicious strawberry shortcake recipe we’ve ever made! We layer our buttery, flaky homemade biscuits with irresistible sweet strawberries and whipped cream to make homemade strawberry shortcake completely from scratch!

This strawberry shortcake is so simple that you can make it within the hour, and so satisfying that it will easily become your go-to summer dessert.

For me, the moment that marks the beginning of summer is when I bite into my first strawberry of the season. Is it even a lazy summer day if it doesn’t end with juicy berries piled on flaky biscuits and a big dollop of freshly whipped cream?! Homemade strawberry shortcake is the essential dessert for summer!

Gardening with Mom

I grew up obsessed with strawberry shortcake! Not only was it my favorite, it was a reward for hard work. 

Every summer, we’d plant the biggest garden, and by “we,” I mostly mean my mom. I remember Dad tilling the soil, and my 4 siblings and I “helping” for what felt like hours (it was probably 30 minutes). We’d dig through tomato vines and hunt for huge spiders with colorful patterns and potato bugs, then rush back to the house with dirt in our shoes and under our nails.

Fried Chicken, Jojo’s and Strawberry Shortcake

After a hot shower, we’d all pile around the table for fried chicken, JoJos (if you’re from the Pacific Northwest, you know), and to finish the day: strawberry shortcake. Always from those little spongy packages, always stealing the bits stuck to the white cardboard, and always – always – a big scoop of Cool Whip on top.

From Scratch Biscuits for Strawberry Shortcake

These days, unlike the little packaged angel food cakes, we make our shortcakes with from scratch flaky, buttery biscuits as a nod to BurgerVille (a PNW classic).  But the berries? Still done the way Mom taught us: 

How to Make Fresh Strawberries for Strawberry Shortcake

What’s the secret to Mom’s extra sweet berries?

Smash a few, slice the rest, sprinkle on a little sugar, and let them sit! That’s the secret to extra-juicy, syrupy strawberries – and trust me, they are heavenly.

Tips for Perfectly Flaky Biscuits

• Use a food processor or pastry cutter to cut in extra cold butter, jus like you would for a pie crust.  
• Use unsalted butter to control the salt of the biscuit. 
• Don’t over mix as this will lead to a tough biscuit. 
• Flour the biscuit cutter to avoid sticking. 
• Brush and sprinkle the tops with an egg wash and sprinkle with sugar before baking. The result is the best texture ever!

Ingredients for Strawberry Shortcake From Scratch

Here’s what you’ll need to make the strawberry shortcake biscuits, macerated strawberries, and whipped cream:

• All-Purpose Flour: The base of our shortcake biscuits, providing structure and a tender crumb.
• Granulated Sugar: Adds sweetness to both the biscuits and the macerated strawberries.
• Baking Powder: Leavens the biscuits, making them rise and become fluffy.
• Salt: Enhances the flavors and balances the sweetness.
• Unsalted Butter: Cold and cubed, it creates a flaky, mealy texture in the biscuits.
• Milk or Buttermilk: Brings moisture to the dough. Buttermilk adds a tangy flavor; milk keeps things neutral.
• Egg: Provides structure and richness to the biscuits.
• Fresh Strawberries: Essential for that syrupy, juicy layer we love in a classic strawberry shortcake.
• Heavy Whipping Cream: Whipped to soft peaks for that luscious topping.
• Powdered Sugar: Sweetens the whipped cream without adding graininess.
• Vanilla Extract: Adds depth and aroma to the whipped cream.
• Vanilla Ice Cream: Optional but highly recommended for an extra indulgent layer.

The measurements need for each ingredient can be found in the recipe card down below.

How to Make Strawberry Shortcake

Making this strawberry shortcake recipe is easier than you’d think – just follow these simple steps; the full recipe is in the recipe card below.

1. Make the sweet cream biscuit dough: Whisk the dry ingredients in a bowl. Cut in cold butter. In another bowl, whisk wet ingredients, then stir into the flour until clumps form. Knead lightly on a floured surface.
2. Roll and cut the dough: Press into a rectangle and cut rounds with a floured biscuit cutter.
3. Brush and sugar the biscuits: Place biscuits on a parchment-lined baking sheet. Do your egg wash and sugar.  BONUS Tip:Egg white helps the sugar stick and creates a golden, glossy top.
4. Bake the biscuits until golden: Bake until golden brown. 
5. Prepare strawberries: Slice berries and mash about ¼ of them. Stir in sugar and let sit.
6. Whip the cream: In a chilled bowl, whip the cream.
7. Assemble the shortcakes: Split biscuits open, spoon on strawberries, top with whipped cream.

FAQs

How to Store Strawberry Shortcake

Shortcake Biscuits 

Homemade biscuits can be stored separately at room temperature in an airtight container for up to 2 days. 

To Freeze: Wrap and freeze them for up to 2 months – just thaw on the counter before serving.

Strawberries

The strawberries should stay covered in the fridge for a couple of days, but they’ll be at their best within the first 24 hours to avoid excess juice. 

How Long do Strawberries in Sugar Last?

As long as the strawberries are stored in the refrigerator and covered, they will last up to 3-4 days.

This is more than just a recipe – it’s a little taste of home, sunshine, and sweet summer memories. Made completely from scratch, this is the best strawberry shortcake recipe for any summer gathering. Buttery biscuits, juicy strawberries, and whipped cream made with love -what more do you need?

Want to Try Different Strawberry Shortcake Recipes?

Now, let me prove my obsession with strawberry shortcake recipes…

• Strawberries and Cream Shortcake
• Deep Fried Shortcakes
• Lemon Strawberry Shortcake
• Angel Food Cake Strawberry Shortcake

Watch How These Homemade Strawberry Shortcakes are Made…

This Jello Poke Cake is a festive, no-fuss dessert that practically throws its own party. With vibrant layers of cherry and blue raspberry Jell-O soaking into a soft white cake, then topped with a fluffy cloud of Cool Whip and red, white, and blue sprinkles, it’s the perfect make-ahead treat for summer holidays, birthday parties, or really any excuse you can come up with to eat cake straight from the fridge!

There’s something about this jello cake that hits every nostalgic note. It’s the kind of dessert that takes you back-barefoot in the backyard, sticky red smile, not a care in the world. I always looked forward to the 4th of July growing up, not for the fireworks, but for the people. 

We’d gather outside, passing paper plates and stories, and this red white and blue jello poke cake was always at the center – cold from the fridge, topped with whipped topping and fresh berries, with every bite bursting with cherry jello and raspberry goodness.

We love this poke cake recipe for the same reason we love summer – it’s easy, bright, and brings everyone together. The texture is cool and moist (thanks, jello mixture!), the flavor is fun and fruity, and you don’t need to be a pro to make it. If you can handle a box cake mix, a wooden spoon, and some boiling water, you’re golden.

Ingredients for Jello Poke Cake

You only need a handful of simple ingredients to make this colorful, crowd-pleasing dessert. Nothing complicated – just classic staples that come together to create something festive and fun.

• Box Cake Mix, White: A neutral, fluffy base that really lets the red and blue jello pop.
• Jello, Cherry: Adds bold red color and a burst of fruity flavor. Strawberry gelatin works too.
• Boiling Water: Fully dissolves the jello mixture – make sure it’s truly boiling for best results.
• Jello, Blue: Blue raspberry gives you that bright blue stripe.
• Whipped Topping, Cool Whip: Light, creamy, and easy.
• Sprinkles, Red, White and Blue: Optional, but perfect for a festive finish and a little crunch.

The measurements needed for each ingredient can be found in the recipe card at the end of the post.

How to make Jello Poke Cake

This jello poke cake recipe keeps things simple and stress-free—just how we like it when prepping for a summer get-together. Stick to these steps and you’ll have a moist, colorful dessert ready to chill in no time.

Frost and decorate: Once the jello has set, top the cake with Cool Whip and finish with red, white and blue sprinkles. Serve chilled straight from the refrigerator for that perfect refreshing bite.

Prepare the cake: Bake the white cake mix according to the package directions using a 9×13 inch pan. This type of box cake mix gives you a fluffy, neutral base that lets the red and blue jello really pop. Once baked, set the cake aside to cool just slightly.

Tip: We’ve found that Duncan Hines bakes up flatter than Betty Crocker, which helps the jello layer distribute more evenly.

Make the jello mixture: While the cake is baking, stir 1.5 ounces (half the packet) of cherry jello into ½ cup boiling water. In a separate bowl, mix the remaining 1.5 ounces of blue jello with another ½ cup boiling water. Stir both until fully dissolved.

Tip: This isn’t your typical jello prep—don’t follow the box! Less water gives you stronger flavor and color.

Poke the holes: As soon as the cake is out of the oven and still warm, use the end of a wooden spoon or a similar tool (like a skewer or chopstick) to poke holes all over the top of the cake.

Pour in the jello: Carefully pour the red jello into half the holes and the blue jello into the rest. Pour slowly to keep the colors from blending together on top of the cake.

Tip: A spoon works great for this step and gives you more control over where the jello goes.

Refrigerate the cake: Transfer the cake to the fridge and chill for at least 30 minutes, or up to overnight. This helps the jello soak in and set properly. If refrigerating overnight, cover with plastic wrap.

Tips for Jello Poke Cakes

• What do You Use to Poke Holes in a Cake?

To poke holes in the cake just use the handle of a thin wooden spoon, double tonged fork or even a dowel will work fine. I prefer something about 1/2″ thick.

• How do you Make Jello Poke Cake from Scratch? 

If you’d rather skip the box and go homemade, I’ve got you! This is my favorite from-scratch white cake recipe – light, fluffy, and perfect for soaking up that jello goodness. Be sure to add my homemade whipped cream too!

• Poke When Warm

The cake top can crack if it cools too much – poke while it’s still warm for best results.

• How to Keep the Colors Separate

Pour the jello slowly into each hole so the colors stay put and don’t mix together on top.

• Can You Make a Jello Poke Cake Ahead of Time?

Absolutely. You can make this poke cake up to 2 days ahead, just keep it covered in the fridge and wait to add the Cool Whip and sprinkles until serving.

How to Store Red White and Blue Jello Poke Cake

Before topping the cake, you can wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. Once the Cool Whip goes on, it’s best to switch to a cake pan lid or airtight container – this keeps the whipped topping looking fluffy and prevents it from sticking to plastic wrap and getting messy.

Does Jello Poke Cake Need To Be Refrigerated?

Yes, it does! The jello mixture and whipped topping both need to stay chilled, so always store your poke cake in the refrigerator to keep it fresh and set.

Can Poke Cake Be Frozen?

Yes, but freeze it before adding the topping. Wrap tightly, freeze for up to a month, and thaw it overnight before frosting.

Red, White and Blue Treats to Try Next

Looking to add more patriotic flair to your dessert table? Here are some festive red, white, and blue recipes from Oh Sweet Basil that are perfect for your next celebration:

• Red White and Blue Icebox Cake
• Patriotic Popcorn
• Red White and Blue Red Velvet Cookies
• Reese’s Firecracker Oreos
• Red, White, and Blue Strawberries
• Flag Cake
• Red Velvet, White, and Blue Ice Cream Sandwiches

This red white and blue jello poke cake is the kind of dessert that shows up ready to party – chilled, colorful, and impossible to resist. It’s perfect for the Fourth, Memorial Day, or any sunny weekend that deserves a little sparkle. It’s sweet, simple, and always a crowd favorite. And if you’re craving more patriotic treats, don’t miss our full Red❤️ White🤍 Blue💙 Olympics Recipe Roundup for even more festive flavor!

More Jello Recipe Ideas

• Jello Peach Pie
• Lemon Frosting Lemon Jello Cake
• Strawberry Jello Cake
• Lemon Jello Cake
• Pineapple Jello Cake
• Strawberry Lemon Cake
• Mandarin Orange Jello 
• Fresh Strawberry Pie

Watch How This Recipe is Made…

Dive into summer with our one layer strawberry shortcake cake! This single layer, 9×13″ white cake uses a simple boxed cake mix that’s been doctored up for the most moist white cake recipe. Top it all off with a dreamy cream cheese whipped cream frosting and plenty of juicy strawberries. The classic flavors of strawberry shortcake in a 1 layer cake!

I’ve found that when we get invited to a summer potluck, BBQ or picnic I struggle to figure out the perfect summer dessert to bring. I want something light and comforting, but it must scream summer too. That to me is always strawberry shortcake, but let’s be honest, individual desserts are kind of a hassle to drag out to a park or friend’s backyard. That’s where my favorite strawberry shortcake cake comes in!!!

It’s a simple, extra moist white cake that uses a doctored up cake mix, a dreamy, creamy whipped cream and cream cheese frosting and a fresh strawberry sauce on top. 

Bonus! This cake is best made a whole day ahead! 

Ingredients for Strawberry Shortcake Cake

• For the Cake: White Cake Mix, Jello Instant Vanilla Pudding Mix, Sour Cream, Canola Oil, Eggs, Milk and Vanilla Extract
  • PRO TIP: Use just the pudding powder for the recipe! Don’t make the actual pudding. Also…don’t use French vanilla pudding mix or your cake will turn out yellow.
• For the Strawberry Topping: Water, Strawberry Junket and Strawberries
  • PRO TIP: You can find strawberry junket by the Jello. It is a packet for making a strawberry glaze. You can also just buy strawberry glaze or skip the glaze altogether and just macerate the strawberries in some sugar. They will be a little less saucy but still heavenly!
• For the Frosting: Heavy Cream, Powdered Sugar and Cream Cheese

Keep scrolling to the end of the post for all the details and measurements you need.

How to Make Strawberry Shortcake Cake

You have two options when it comes to making the cake for this recipe. You can make a white cake according to the package directions or you can doctor it up a bit to make it more moist and flavorful which is what I’m going to explain here. The pudding mix is my secret ingredient for a bold vanilla flavored, moist white cake. Here are the steps:

1. Make the Cake: In a large mixing bowl, combine all the ingredients for the cake and stir to combine. You can use a stand mixer, electric hand mixer or just stir it by hand. This recipe is doable for anyone! Grease a 9×13 cake pan, add the cake batter to the pan and bake according to the cake mix instructions.
2. Make the Strawberry Topping: Bring the water to boil in a saucepan on the stovetop and then add the junket. Stir continuously until dissolved and thickened. Transfer it to a bowl and let it cool in the fridge. Once cooled, fold in the sliced strawberries.
3. Make the Cream Cheese Frosting: In a large mixing bowl, whip the heavy cream until soft peaks form. Add 1/2 cup of powdered sugar and continue beating the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese until smooth. NOTE: The cream cheese should be room temperature before starting this step so that it’s not lumpy. Add the remaining powdered sugar and beat until creamy then fold in the whipped cream until combined.
4. Assemble the Cake: Spread the frosting over the top of the cooled cake then spread the strawberry mixture over the top of the frosting. Stick the cake back into the fridge to chill for at least 3 hours. Slice, serve and enjoy!
   • BONUS: Make this cake up to a whole date ahead of time if needed! Just cover it tightly with plastic wrap and store in the fridge until ready to serve.

The complete recipe can be found in the recipe card at the end of the post.

What Size Cake Should I Make?

I almost always go with a simple 9×13 cake for this recipe but you could bake the cake recipe in a bundt pan and be extra fancy. You could bake it in 2 8-inch round pans and do a layered cake with frosting and strawberries between the layers and on top. You could even bake them in cupcakes and make individual cakes. Choose whatever type of cake fits the occasion!

What is the Proper Cake for Strawberry Shortcake?

There is no one right way to eat strawberry shortcake! That’s the good news! You can use vanilla pound cake, angel food cake, biscuits or white cake. You can do individual servings or large cakes to serve a crowd. I love this strawberry shortcake cake because it’s so easy to make and it’s always a hit! Make the strawberry shortcake recipe you love best!

Tips for Making Strawberry Shortcake Cake

I often hear that people don’t like strawberry shortcakes because the cake gets soggy. I personally like when the strawberry juices seep into the cake and make it all delicious, but with this cake recipe, the cream cheese frosting creates a barrier between the cake and strawberries, so sogginess avoided!

If you aren’t a fan of cream cheese frosting, feel free to use stabilized whipped cream instead. Vanilla buttercream frosting would also work perfectly!

Storing Strawberry Shortcake

With the cream cheese frosting, leftovers should be stored in the refrigerator covered or in an airtight container. It will keep for 3-4 days.

Can I Freeze Strawberry Shortcake?

The cake by itself can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in foil and store it in the freezer. Let it thaw and then top with the whipped cream cream cheese frosting and the strawberry topping.

Strawberry shortcake is typically a summer dessert, but don’t restrict yourself! Strawberry shortcake cake is great for any occasion…a birthday, a bridal shower, a Sunday night indulgence. Fluffy vanilla cake, cream cheese whipped cream frosting, and fresh strawberries make this a must-try for any berry lover any time of year!.

More Strawberry Desserts to Try:

• Strawberries and Cream Jello Cake
• Strawberry Icebox Pie
• Strawberry Cheesecake Bars
• Mini Strawberry Cheesecakes
• Summer Strawberry Cookies

Watch How This Strawberry Shortcake Cake Recipe is Made…