02/06/2026
6 Cakes So Moist and Sneaky, Even Picky Eaters Beg for Seconds. Full recipes ⬇️
Carrot Cake
Ingredients:
- 2½ cups (300g) all-purpose flour
- 2 tsp baking powder
- 1 tsp each: baking soda, salt, cinnamon
- ½ tsp ground nutmeg
- 1⅓ cups (320ml) vegetable oil
- 1 cup (220g) light brown sugar
- 1 cup (200g) granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups (315g) grated carrots
- 1 cup (120g) chopped pecans or walnuts (optional)
Steps:
1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk oil, both sugars, eggs, and vanilla.
4. Stir wet into dry just until combined. Fold in carrots and pecans.
5. Divide batter between pans. Bake 30–35 min, until a toothpick comes out clean. Cool completely before frosting.
**********
Banana Cake
Ingredients:
- 1½ cups milk (360ml)
- 2½ tbsp fresh lemon juice, divided (37ml)
- 1⅓ cups mashed bananas (320g)
- ⅔ cup unsalted butter, softened (150g)
- ½ cup brown sugar (110g)
- 1 cup granulated sugar (200g)
- 3 large eggs (150g)
- 1 tsp vanilla extract (5ml)
- 3 cups all-purpose flour (375g)
- 1½ tsp baking soda (6g)
- ¼ tsp salt (1.5g)
Steps:
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
2. Mix 1½ tbsp lemon juice with milk to reach 1½ cups. Set aside.
3. Mix mashed bananas with 1 tbsp lemon juice. Set aside.
4. Beat butter, brown sugar, and white sugar until combined. Add eggs one at a time, then vanilla. Beat until light and fluffy.
5. In a separate bowl, whisk flour, baking soda, and salt.
6. Alternate adding dry ingredients and lemon-milk to the butter mixture. Stir just until combined—don’t overmix.
7. Pour batter into prepared pan.
8. Reduce oven to 300°F (150°C). Bake 60–70 minutes, until a toothpick comes out clean.
9. Place hot cake in freezer for 45 minutes. Cool completely before frosting.
**********
Zucchini Cake
Ingredients:
- 2 cups all-purpose flour (248g)
- 1½ tsp baking powder (6g)
- 1 tsp baking soda (5g)
- ½ tsp salt (3g)
- 2 tsp ground cinnamon (5g)
- 3 large eggs (150g)
- 1 cup vegetable oil (240ml)
- 1 tsp vanilla extract (5ml)
- 1 cup packed brown sugar (200g)
- ½ cup granulated sugar (100g)
- 2 cups shredded zucchini (220g)
Steps:
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) pan.
2. Whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk eggs, oil, vanilla, and both sugars until smooth.
4. Stir in the dry ingredients just until moistened. Fold in shredded zucchini.
5. Pour into prepared pan and bake for 40–45 minutes, or until a toothpick comes out clean.
6. Let cool completely before frosting.
**********
Pumpkin Cake
Ingredients:
- 2 cups all-purpose flour (248g)
- 1½ cups granulated sugar (300g)
- 1 tsp baking soda (5g)
- 2 tsp baking powder (8g)
- 2 tsp ground cinnamon (5g)
- ½ tsp fine sea salt (3g)
- 3 large eggs, room temp (150g)
- 1 cup oil, vegetable, corn, or light olive (240ml)
- 1 can pumpkin purée (15 oz / 425g)
Steps:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) pan.
2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk eggs, oil, and pumpkin until smooth.
4. Add wet ingredients to dry and whisk until just combined.
5. Pour into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
6. Let cool completely before frosting.
**********
Pineapple Upside-Down Cake
Topping:
- ¼ cup melted salted butter (60g)
- ½ cup packed brown sugar, light or dark (100g)
- 10 pineapple slices, patted dry
- Maraschino cherries (as needed)
Cake:
- ½ cup unsalted butter, room temp (115g)
- ¾ cup granulated sugar (150g)
- 2 large eggs, room temp (100g)
- 1 tsp vanilla extract (5ml)
- 1½ cups all-purpose flour (195g)
- 1½ tsp baking powder (6g)
- ¼ tsp salt (1.5g)
- ½ cup whole milk, room temp (120ml)
Steps:
1. Preheat oven to 350°F (175°C).
2. Pour melted butter into a 9.5–10" (24–25 cm) pie plate or deep cake pan. Spread to coat bottom and sides.
3. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on bottom. Halve extra slices and place along sides. Add cherries in centers and gaps. Set aside.
4. Make cake batter:
- Beat butter and sugar until creamy.
- Add eggs one at a time, then stir in vanilla.
- In another bowl, whisk flour, baking powder, and salt.
- Alternate adding flour and milk to the wet mixture, starting and ending with flour. Mix gently—don’t overmix.
5. Pour batter evenly over pineapple layer.
6. Bake at 350°F (175°C) for 30 minutes. Cover loosely with foil and bake another 15 minutes (total 45 min), until a toothpick comes out mostly clean.
7. Let cool 10–15 minutes, then carefully invert onto a serving plate.
8. Serve warm or let cool fully before slicing.
**********
Sweet Potato Cake
Ingredients:
- 1 cup packed brown sugar (220g)
- ⅔ cup granulated sugar (135g)
- 3 large eggs (150g)
- 1 cup vegetable oil (240ml)
- 2 cups mashed sweet potatoes, cooked (480g)
- 2 tsp vanilla extract (10ml)
- 2¾ cups all-purpose flour (344g)
- 1 tsp baking powder (4g)
- 1 tsp baking soda (5g)
- ½ tsp salt (3g)
- 1 tbsp ground cinnamon (8g)
- ½ tbsp ground ginger (4g)
- ½ tsp ground nutmeg (1g)
Steps:
1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) pan with baking spray.
2. Whisk together brown sugar, granulated sugar, eggs, oil, mashed sweet potatoes, and vanilla until smooth.
3. Stir in the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Mix until just combined.
5. Pour batter into the pan and bake for 28–35 minutes, or until a toothpick comes out clean.
6. Cool completely before frosting or slicing.
**********
Cream Cheese Frosting:
- 8 oz (227g) cream cheese, room temp
- 1 cup (227g) unsalted butter, softened
- 1 tsp lemon juice or vanilla extract
- 3 to 4 cups powdered sugar
Steps:
1. Beat butter until smooth. Add cream cheese and beat until fluffy.
2. Gradually mix in powdered sugar (more for thicker frosting).
3. Add lemon juice or vanilla and beat until light.
4. Frost or spread over cooled cake.
