Cinnamon Roll Cake;Apple-Nut Coffee Cake;  Blueberry Sheet Cake ;   Chocolate Banana Bundt Cake;   Lemon Yogurt Cake;  German Chocolate Cake;  Peanut Butter Cake with Chocolate Frosting;  Gooey Butter Cake; Hummingbird Cake; Smore’s Cake

Cinnamon Roll Cake

3 cups flour
¼  tsp.salt
1 cup sugar
4 tsp. baking powder
1½ cups milk
2 eggs
2 tsp. vanilla
½ cup butter, melted

1 cup butter, softened
1 cup brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350° for 28-32 minutes.

2 cups powdered sugar
5 Tbsp. milk
1 tsp. vanilla
While warm drizzle the glaze over the cake.

Apple-Nut Coffee Cake

1 cup whole white wheat flour
½ tsp. baking powder
½ tsp. baking soda
1/8 tsp salt
½ cup sugar
¼ cup shortening
1 egg
½ tsp. vanilla
½ cup sour cream
1 apple, peeled, cored and chopped
¼ cup walnuts, chopped
¼ cup brown sugar
1 Tbsp. butter
½ tsp. cinnamon
Grease and flour an 8-inch square cake pan. In a medium bowl, stir together flour, baking powder, soda, and salt. In a large bowl, beat together sugar and shortening until fluffy. Beat in egg and vanilla. Stir about half the flour mixture into the sugar mixture. Stir in sour cream. Stir in the rest of the flour mixture. Stir in apple and spread evenly into greased pan. Put nuts, brown sugar, butter, and cinnamon into a small bowl and mix until crumbly. Sprinkle over coffee cake. Bake in a 350°F oven for 20 to 35 minutes, or until done.

Blueberry Sheet Cake

¼ cup shortening
1 cup sugar, divided
2 eggs, beaten
2/3 cup milk
2¼ cups all-purpose flour, divided
2 tsp. baking powder
½ tsp. salt
2 cup fresh or frozen blueberries
½ cup chopped walnuts

Preheat oven to 350°F. Beat shortening and ¾ cup sugar in a large bowl until light and fluffy. Beat in egg and milk.
Mix 2 cups flour, baking powder and salt in a small bowl. Add to creamed mixture gradually, beating well.
Sprinkle blueberries with remaining flour and toss gently until coated. Fold blueberries into batter. Pour into greased and floured 7×11-inch cake pan.
Toss walnuts with remaining sugar. Sprinkle over top. Bake for 35 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Chocolate Banana Bundt Cake

½ cup butter or margarine
1½ cups sugar, divided
1 cup mashed, very ripe bananas
½ cup sour cream
1 tsp. vanilla extract
2 eggs, separated
2 cups all-purpose flour
¾ tsp. baking soda
¼ tsp. baking powder
1½ cups semisweet chocolate chips
1½ cups melted confectioners’ sugar

Preheat oven to 350°F. Lightly grease a 10-inch tube pan. Beat butter and 1 cup sugar in a large bowl until smooth. Stir in bananas, sour cream, vanilla and egg yolks.
Combine flour, baking soda and baking powder in a medium bowl. Stir into banana mixture. Beat egg whites to stiff peaks in a small bowl. Gradually beat in remaining sugar. Fold into batter.
Pour 1/3 of batter into prepared pan. Cut a small hole in a plastic bag; spoon in melted chocolate. Swirl chocolate on top of batter. Top with remaining batter.
Bake for 50 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack. Sprinkle cooled cake with confectioners’ sugar.

Lemon Yogurt Cake

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp. grated lemon zest (2 lemons)
1/2 tsp. pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners’ sugar
2 Tbsp. freshly squeezed lemon juice

Preheat the oven to 350º F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

German Chocolate Cake

1 (2 layer package) of chocolate or devil’s food cake mix
3 oz chocolate instant pudding mix
½ cup vegetable oil
½ cup water
4 eggs
1 cup sour cream
½ cup butter
1 lb confectioners’ sugar
3 Tbsp. milk
1 tsp. vanilla extract
1 cup coconut, toasted
1 cup chopped pecans, toasted

Preheat oven to 350°F. Grease and flour two 9-inch cake pans. Combine cake mix, pudding mix, oil, water, eggs and sour cream in a large bowl. Beat with an electric mixer at low speed until just moistened.
Beat batter at high speed until smooth, about 2 minutes; pour into prepared pans. Bake for 30 minutes or until toothpick inserted in center comes out clean; cool. Remove from pans; cool completely.
Meanwhile, brown butter in a skillet over medium heat. Blend in confectioners’ sugar. Add milk and vanilla; remove from heat. Mix until creamy. Stir in coconut and pecans.
Spread frosting between cake layers and over top of cake. Refrigerate until ready to serve.

Peanut Butter Cake with Chocolate Frosting

1 cup all-purpose flour
1 cup plus 2 Tbsp. sugar
3½ tsp. baking powder
1 tsp. salt
2 cups graham cracker crumbs
¾ cup peanut butter
½ cup shortening
1 cup plus 2 Tbsp. milk
1 tsp. vanilla extract
3 eggs

Frosting Ingredients:
2 cups confectioners’ sugar
2 Tbsp. cocoa
8 Tbsp. (1 stick) butter
? cup heavy cream
½ cup peanuts, salted
2 tsp. vanilla extract

1.   Preheat oven to 375ºF if baking with a metal dish; 325ºF if using a glass dish.
2.   Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla.
3.   Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes.
4.   Add eggs and beat for 1 minute. Bake in greased 9-inch by 13-inch pan for 30 to 35 minutes.
Do not remove from pan to cool.

Frosting Directions:
1.   Mix all of the ingredients together. Pour into a saucepan and bring mixture to a boil.
2.   Boil for 1 minute. Cool slightly.
3.   With a wooden spoon handle, poke a few holes in the cake, and then pour the warm frosting over it.

Gooey Butter Cake

1 (18.5 ounce) package yellow cake mix
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese
2 eggs
1 teaspoon vanilla extract
4 cups confectioners’ sugar


1. Preheat oven to 350 degrees F.
2. Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9 X 13 inch pan.
3. Mix cream cheese, 2 eggs, and 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner’s sugar. Pour over cake layer.
4. Bake for 40 to 45 minutes. Cool.

Hummingbird Cake

3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
3 eggs, beaten
1½ cups salad oil
1½ tsp. vanilla
1 (8 oz.) can crushed pineapple, drained
2 cups bananas, diced
1 cup chopped nuts

1.Combine all dry ingredients in bowl.
2.Add eggs and salad oil, stir until well mixed.
3. Add vanilla, pineapple, bananas and nuts. Mix until well blended by hand with a wire whisk or spoon (about 200 strokes).
4. Spoon batter into greased and floured 13 x 9 inch pan.
5. Bake in 350º degree F oven for 45 to 45 minutes (test with toothpick). Bake 40 minutes if using 2 (9 inch) pans.
6. Frost with Cream Cheese Frosting (recipe below).

Cream Cheese Frosting

1 box confectioners’ sugar
1 stick (8 Tbsp.) butter
1 (8 oz.) package cream cheese
2 teaspoons vanilla
1 cup chopped nuts

1. Beat first four ingredients together with electric mixer.  If too thick, add a little milk.
2. Frost Hummingbird Cake, sprinkle chopped nuts on top of icing.

Smore’s Cake


2 cups + 2 Tbsp. sugar
1 3/4 cups flour
3/4 cup + 1 Tbsp. cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 eggs, beaten
1 cup milk
1/2 cup oil
2 tsp. vanilla
1 cup boiling water

Graham cracker crust:
1 sleeve (packet) graham crackers, crushed
1/3 cup butter, melted
1 cup chocolate chips


4 egg whites
1 cup sugar
1/2 tsp. cream of tartar
1 tsp. vanilla

Grease one 9×13-inch pan OR two 9-inch round cake pan(s). Line with parchment paper. Preheat oven to 350º degrees.
To make the cake: Sift dry ingredients together into bowl. In a separate bowl combine wet ingredients, except the boiling water. Add wet to dry and mix on medium speed for 2 minutes. Add boiling water and mix until combined, set aside.
To make crust: Mix graham crumbs and melted butter in a bowl until well combined. Pack into bottom of prepared pan(s), dividing equally if using the 2 rounds. Bake until golden, about 5-10 minutes. Remove from oven and immediately sprinkle with chocolate chips. Pour the prepared cake batter over prepared crust(s) and bake until done: For the 9×13 pan, allow 35-40 minutes; for the 9-inch rounds allow 30-35 minutes. Cool completely.
To make frosting: combine egg whites, sugar, and cream of tartar in a heatproof bowl of a mixer. Set over a saucepan of simmering water. Whisk consistently until sugar is dissolved and whites are warm to the touch, 3-4 minutes. Beat (with whisk attachment) starting at low and working to high speed, until stiff glossy peaks form, 5-7 minutes. Add vanilla and mix until combined. Frost cooled cake(s). Use a kitchen torch to lightly brown the frosting, or place under broiler, watching very carefully. Serve immediately or store in an air-tight container in refrigerator up to 2 days.


Cake batter should be made first, to allow it to set up correctly.