35 TYPES OF CAKE FOR EVERY OCCASION
Cakes are one of the most versatile and delicious ways to complete a festive meal or celebration, or satisfy your sweet tooth any day of the week. They can be prepared using a variety of baking methods, flavorings and ingredients. Whether you’re looking to start your day with a tender coffee cake or end it with a celebratory birthday cake, use this guide to find recipes and tips to create 35 different types of cake to suit a range of tastes and occasions.
TYPES OF CAKE RECIPES
Cakes are often categorized by ingredients and mixing method—butter cake, sponge cake, angel food cake, etc.—or by flavorings—red velvet cake, chocolate cake, pineapple upside down cake, etc. Many of the cake recipes listed here use the iconic KitchenAid® stand mixer. It’s the go-to tool for preparing delicious homemade cakes with a variety of ingredients and mixing methods.
BIRTHDAY CAKES & CELEBRATION CAKES
Many birthday cakes and celebration cakes are festively decorated and layered butter cakes—this type of cake starts by creaming the butter (or sometimes oil) and sugar together. This very important step helps the sugar aerate the butter, forming many tiny air pockets for the leavening agents in the cake to expand into. This ensures light and tender cake layers.
1. VANILLA BEAN BIRTHDAY CAKE
This classic cake is made with vanilla bean and egg whites for a pure white, intensely vanilla cake. The vanilla frosting makes the perfect canvas for a little birthday cake magic. Load it up with sprinkles, piped flowers, dragées, assorted candies and pretty candles for a super festive birthday celebration.
2. VANILLA OMBRÉ CAKE
Ombré is enjoying a moment. This vanilla frosting blends three hues in different levels of saturation to create an eye-catching cake. Mix things up. Experiment with different flavored extracts for the frosting. Add a flavorful filling in a complementary color and piping or other decorations to dial up the tastiness and beauty of this cake.
3. TOASTED COCONUT HONEY GINGER CAKE
This soft, light cake is filled with coconutty goodness inside and out. The cream cheese frosting is finished by patting handfuls of toasted coconut and coconut chips into the frosting.
4. MINI FUNFETTI CAKE
Buttermilk acts as a tangy tenderizing ingredient in this colorful, sprinkle-filled—and sprinkle-topped—stunner. The KitchenAid® Artisan® Mini 3.5 Quart Tilt-Head Stand Mixer is the perfect size for this mini cake that makes enough to serve 6.
5. PEANUT BUTTER FUDGE ICE CREAM CAKE
Peanut butter ice cream, whipped cream, a chocolate cookie crust and a rich fudge sauce come together in a celebration of deliciously decadent flavors. All the components for this ice cream cake can be made in a KitchenAid® stand mixer; use the KitchenAid® Ice Cream Maker Attachment1 for thick, creamy, homemade ice cream.
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CHOCOLATE CAKES
It’s hard to say no to chocolate cake, it’s one of the most popular cake flavors in the world. Rich, satisfying and available in a range of types and flavors, chocolate is easy to incorporate into a variety of different types of cake.
6. CHOCOLATE CAKE
This classic layer cake is perfect for a special celebration or for dessert and coffee with friends. Dutch process cocoa powder gives it an intense chocolate flavor. Use your KitchenAid® stand mixer and the KitchenAid® Sifter + Scale Attachment1 for automatic, hands-free sifting and consistent results.
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TIP: CAKE FLOUR
Cake flour is called for in many cake recipes due to its finely milled consistency and lower protein content. The low protein content means it will develop less gluten and will produce a lighter, fluffier crumb. A cake that requires more structure, like a bundt cake, will typically use all-purpose flour. You can substitute one cup of cake flour with 14 tablespoons of all-purpose flour and 2 tablespoons of cornstarch. The fine cornstarch will help lower the gluten formation in the all-purpose flour.
7. DECADENT CHOCOLATE CAKE
Elegant and undeniably delicious, this chocolate cake is sliced into three layers and brushed with maple syrup then spread with espresso buttercream. Yum.
8. CHOCOLATE BEET CAKE
Beets spiralized with the KitchenAid® stand mixer and the KitchenAid® 7 Blade Spiralizer Plus with Peel, Core, Slice Attachment1 add a wholesome sweetness and delicious moisture to this intensely chocolate cake.
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9. SWISS CHOCOLATE CAKE ROLL
Chocolate cake, intensified by a little espresso powder, is combined with a creamy marshmallow filling and coated with a chocolate glaze for a classic, festive dessert.
10. CHOCOLATE ZUCCHINI CAKE WITH HAZELNUT SWIRL
Chocolate chips, hazelnut spread and zucchini create a luscious, moist sheet cake. Use your KitchenAid® stand mixer and the KitchenAid® 7 Blade Spiralizer Plus with Peel, Core and Slice1 to help streamline the prep.
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11. NUTELLA SEA SALT MOLTEN CAKES
Serve these easy-to-make, ooey, gooey chocolate cakes warm from the oven with a scoop of homemade ice cream for the ultimate in deliciousness.
BUNDT CAKES
Bundt cakes are ring-shaped cakes baked in special, decorative pans. These pans are often designed for denser coffee cake or pound cake recipes that will hold the decorative shape well and serve a large group of people.
12. BUTTERMILK STRAWBERRY BUNDT CAKE WITH SWEET WHITE CHOCOLATE STRAWBERRY GANACHE
This pretty cake is full of strawberry flavor and sweet white chocolate. Serve it for Mother’s Day brunch or Easter for a lovely spring dessert.
13. PEPPERMINT CRUNCH BUNDT CAKE
Rich, intense chocolate bundt cake gets a cool crunch from crushed peppermint candies sprinkled over a chocolate ganache—the perfect addition to a holiday treat table.
14. GINGER STOUT BUNDT CAKE WITH TAHINI HONEY GLAZE
Guinness stout, fresh ginger and warm spices create an inviting cake—while tahini, honey, cream and confectioner’s sugar create a pleasantly unexpected nutty, sweet glaze to finish the dessert.
COFFEE CAKES
Coffee cakes are typically single layer cakes that have a streusel topping or light glaze and often feature a ribbon of flavor running through the center. Coffee is sometimes, but not always an ingredient in the cake, but this baked good is often served with coffee for breakfast or brunch.
15. BLACKBERRY COFFEE CAKE WITH SPICED OAT STREUSEL
This coffee cake is baked in a 9x13 baking dish and features a ribbon of blackberries in the center of the cake. Warm spices and oats make for a tasty streusel. Serve it with a homemade latte for a special breakfast.
16. SOUR CREAM COFFEE CAKE
A layer of strawberry jam runs through the center of this coffee cake, creating a fruity complement to the classic cinnamon streusel topping.
17. APPLE SPIRAL COFFEE CAKE
Sheets of apple, created with a KitchenAid® stand mixer and the KitchenAid® Vegetable Sheet Cutter Attachment1 are swirled throughout this crave-worthy breakfast treat that’s topped with a cinnamon, brown sugar and pecan streusel.
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CHEESECAKE
Cheesecake is typically made with a cheese—like cream cheese—eggs and heavy cream or sour cream. The cheese mixture is sweetened and poured into a crust that’s pressed into a springform pan and gently baked in a water bath to help prevent cracking. The cake is made ahead of time so it has time to chill before serving.
18. CLASSIC CHEESECAKE
This cake has a classic graham cracker crust and a traditional cream cheese and sour cream filling that’s flavored with a touch of lemon. The recipe produces a delicious cheesecake that’s perfect for customizing. Add fruit, chocolate chips, flavored sauces or a cookie crust in place of the graham cracker crust to make it your own.
19. IRISH CREAM CHEESECAKE WITH MINT CHOCOLATE CRUST
A spiked dessert makes for a festive ending to a fun dinner with friends. This no-bake cheesecake is made with a chocolate sandwich cookie crust and piles of creamy filling laced with Irish Cream. Serve it with Irish Coffee to double down on the Irish fun.
20. STRAWBERRY CHEESECAKE SHORTCAKE
This mashup of cheesecake and shortcake has three layers—a shortcake layer, a strawberry cheesecake layer and a whipped cream layer for triple the deliciousness.
FOAM CAKES
Foam cakes are built on a foundation of whipped eggs, and they’re loved for their light, airy texture. Some popular foam cakes are angel, sponge and chiffon. Angel food cakes are baked in a tube pan and use stiffly whipped egg whites as the sole leavener. Chiffon and sponge cakes use both whipped egg whites and yolks, but chiffon cakes also typically contain a fat like butter and baking powder, resulting in a rich, fluffy cake.
21. CHOCOLATE ALMOND CHIFFON CAKE WITH AMARETTO CREAM
This updated classic combines the height and lightness of angel food cake and the richness of pound cake. Take the time to whip the eggs and sugar until the batter turns pale yellow and forms thick ribbons for moist, flavorful results.
22. CLASSIC CHIFFON CAKE WITH BASIL WHIPPED CREAM & STRAWBERRIES
Light and buttery, this simple cake is elevated with loads of fresh strawberries and a whipped cream flavored with fresh basil for a refreshing taste of spring.
23. ANGEL FOOD CAKE WITH MARSALA WHIPPED CREAM & FRESH BERRIES
Marsala wine, brown sugar and a little vanilla come together for a grown-up whipped cream to top this oh-so-delicate and delicious cake.
24. SPONGE CAKE WITH PASSIONFRUIT TOPPING
Fluffy whipped cream is sandwiched between two layers of tender sponge cake and topped with a sweet, tangy, passionfruit icing in this company-worthy treat.
GLUTEN-FREE CAKES
Gluten-free cakes replace the wheat flour with gluten-free flours like almond, rice and oat. The difference in flours can lead to different tastes and textures, but with a good recipe the results can be delicious.
25. GLUTEN-FREE CHOCOLATE BANANA CAKE
Bittersweet chocolate, cocoa nibs, walnuts and ripe bananas create a rich, earthy single layer cake without a speck of wheat in sight.
26. GLUTEN-FREE ALMOND OAT PEAR CAKE WITH ALMOND CHANTILLY
Almond and oat flours are used for this cake which is redolent of almond flavors throughout. The recipe calls for pears which makes a stunning presentation, perfect for a holiday gathering.
27. GLUTEN-FREE APPLE CRUMB CAKE
Loaded with apples, warm spices and finished with an oat crumble topping, this cake is ideal for a brunch buffet table or as a great dessert for a soup and salad supper.
28. GLUTEN-FREE CARROT CAKE
All the things you love about carrot cake (including the cream cheese frosting) without the wheat. Almond and tapioca flour stand in for the wheat flour, while coconut sugar replaces granulated sugar in this fan favorite.
CARROT CAKE & OTHER VEGETABLE-BASED CAKES
Vegetables can add sweetness, moistness and earthiness to cakes, and they can be a delicious way to use up not only a bumper crop of carrots, but veggies like zucchini, beets and pumpkins make standout cakes as well.
29. THREE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING
Warmly spiced carrot cake—studded with coconut, walnut and raisin goodness—make a towering triple-layer presentation. The layers are coated with generous amounts of tangy cream cheese frosting and garnished with sweetened coconut flakes. Leave the sides of the cake bare for a rustic, homespun feel.
30. DOUBLE CHOCOLATE BEETROOT CAKE
Beetroot is naturally sweet, when you combine it with chocolate it makes a terrific, moist cake. This one is elevated with a cream cheese frosting that’s tinted pink with beetroot powder for a true showstopper of a dessert.
31. NAKED PUMPKIN CAKE WITH CARAMEL BUTTERCREAM
This cake has all the spice and autumnal vibes of a pumpkin pie in a cake layered with fluffy caramel buttercream, drizzled with caramel sauce. Bring it to your next Friendsgiving and make a few new friends.
32. CHOCOLATE CHIP ZUCCHINI CAKE
Zucchini and chocolate make a great pair. When you top this easy sheet cake with a little cream cheese frosting you’ve got a winner of a dessert to delight guests of all ages. Use your KitchenAid® stand mixer and the KitchenAid® 5 Blade Spiralizer with Peel, Core and Slice1 to prep the zucchini.
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UPSIDE DOWN CAKES
Upside down cakes are single layer cakes that are made by caramelizing a layer of fruit in butter and sugar on the bottom of the pan. After the cake is baked, it’s inverted to reveal a decorative top. Pineapple is the classic upside down cake ingredient but other fruits and berries can make equally delicious cakes.
33. UPSIDE DOWN PINEAPPLE CAKE
No need to decorate this upside down cake. Pineapple is caramelized in rum, butter, brown sugar and honey for an eye-catching and tasty cake. Create consistent slices of pineapple by using your KitchenAid® stand mixer and the KitchenAid® 5 Blade Spiralizer with Peel, Core and Slice1.
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34. CITRUS UPSIDE DOWN CAKE
Blood oranges, kumquats and grapefruit create a bright, tangy upside down topping for this cake. The batter is enhanced with orange juice, grated orange zest and cardamom for additional citrus notes. Use the KitchenAid® stand mixer and the KitchenAid® Sifter + Scale Attachment1 for fluffy, consistent results.
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35. HONEY CARDAMOM PEAR UPSIDE DOWN CAKE
The addition of cornmeal to the batter gives this cake extra flavor and texture. Consider adding a handful of cranberries along with the pears for a pretty holiday look.
NOTE: A rimmed plate is necessary to catch the juices that will release when the cake is turned upside down.
TYPES OF FROSTING FOR DIFFERENT TYPES OF CAKE
Depending on the type of cake you're making, there are a number of ways to finish it, including leaving it bare or simply adorned with a light dusting of powdered sugar or cocoa powder. Glazing, icing, topping your cake with whipped cream, ganache or frosting it with buttercream or cream cheese frosting are additional popular ways to adorn cakes.
Buttercream frostings can be made with a variety of methods and ingredients and are popular for decorating cupcakes, sheet cakes, celebration and birthday cakes because the texture is ideal for smoothing, spreading, piping and filling. Cream cheese frosting is similar to buttercream insofar as it’s fat and sugar whipped together for a stable consistency, but the addition of cream cheese to this frosting gives it a distinctive tang.
Icing has a more liquid consistency than frosting and creates a transparent glaze for baked goods. It’s made by combining sugar and liquid (milk, cream, juice or liqueur) for a shiny, sweet finish.
Ganache has characteristics of frosting and icing. It’s typically made by pouring hot cream or coffee over chocolate, resulting in a thicker consistency than melted chocolate alone. The easy-to-spread ganache is added as a filling or topping to cakes and other baked goods. Many cake recipes include both frosting or whipped cream and ganache.
Whipped cream, or a chantilly cream frosting, only requires a few simple ingredients and can make a delicious topping for cakes. Adding powdered sugar and an extract, like almond, lemon or vanilla, to heavy whipping cream creates the perfect complement to cakes featuring fruits.
TIPS FOR BAKING A CAKE
Follow your recipe. Precision is the key to a well-baked cake. Using properly sifted flour, measuring ingredients accurately, using the correct leaveners, mixing the batter correctly, using the right pan, making sure the oven is set to the right temperature (and don’t open it while your cake is baking)—all of these factors contribute to great baking results and a cake that doesn’t sink in the middle.
HOW TO STORE A CAKE
You can usually store completely cooled, unfrosted cake layers tightly wrapped in plastic wrap on the countertop for up to five days, depending on the recipe. Store frosted cakes in a cake saver, or large inverted bowl on the countertop for 4-5 days. Cake that’s cut begins to lose moisture the minute it’s exposed to the air and will last on the countertop about 3 days. Cover the cut side with plastic wrap inside the cake saver to help prevent it from drying out. Learn more about how to keep cake moist.
You can store frosted and unfrosted cake in the fridge or freezer as well but keep in mind that refrigeration can rob a cake of its moisture. Store cooled cakes loosely wrapped in the fridge—or in a cake saver, if your fridge is spacious enough. For frosted cakes, place unwrapped in the refrigerator for about 15 minutes to let the frosting solidify a bit before wrapping in plastic wrap. Cake can be stored tightly wrapped in two layers of plastic wrap, in the freezer for up to 3 months. If your cake is frosted, let it sit in the freezer uncovered for up to an hour to set the frosting before you double wrap it.
If your cake contains perishable ingredients like whipped cream, cream cheese, mascarpone, or fresh fruit you’ll want to store it, wrapped, in the fridge.
HOW TO REPURPOSE CAKE
Cake is too delicious to waste a single morsel. If you have extra cake, or even a cake that sunk in the middle, you can salvage or repurpose it by turning it into cake pops, cake balls or cake truffles. Leftover pound cake can make great French toast or bread pudding. Just make sure to adjust for the extra sugar in the recipe. And who doesn’t like a little cake in their shake? Blend chunks of leftover cake in your next shake for the ultimate in cake and ice cream deliciousness.
EXPLORE KITCHENAID® STAND MIXERS, ACCESSORIES & ATTACHMENTS
The KitchenAid® stand mixer is a versatile and powerful kitchen tool to help unlock new possibilities. These iconic mixers come in a variety of types and sizes to accommodate every cook in every kitchen. Dial up the creativity with attachments.1 When you bring KitchenAid® accessories and attachments to your stand mixer you increase the mixer’s versatility beyond measure.
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