22 Delicious Old Fashioned Cake Recipes Classic

From the first bite to the last, there’s nothing quite like the comfort of an old-fashioned cake to bring warmth to your table. Whether you’re craving the rich, buttery layers of a classic pound cake or the sweet, spiced notes of a carrot cake, our roundup of 22 timeless recipes promises to delight. Dive in and discover the perfect bake to satisfy your sweet tooth and create lasting memories.

Grandma’s Old Fashioned Pound Cake

Few things bring back memories quite like a slice of Grandma’s Old Fashioned Pound Cake. It’s the kind of recipe that feels like a warm hug, with its rich, buttery flavor and dense, yet tender crumb. Perfect for any occasion, this cake is a testament to the timeless appeal of simple, well-made desserts.

Ingredients

• 2 cups unsalted butter, room temperature
• 3 cups granulated sugar
• 6 pasture-raised eggs, lightly beaten
• 4 cups all-purpose flour, sifted
• 1 cup whole milk
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan with butter, ensuring every nook is covered to prevent sticking.
2. In a large mixing bowl, cream the unsalted butter and granulated sugar together on medium speed until light and fluffy, about 5 minutes. Tip: Scrape down the sides of the bowl periodically to ensure even mixing.
3. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, one at a time, beating well after each addition to incorporate fully.
4. Alternately add the sifted all-purpose flour and whole milk to the batter, beginning and ending with flour, mixing just until combined after each addition. Tip: Overmixing at this stage can lead to a tough cake, so fold gently.
5. Stir in the pure vanilla extract and almond extract until just blended, ensuring the flavors are evenly distributed throughout the batter.
6. Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
7. Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top begins to brown too quickly, loosely tent with aluminum foil.
8. Allow the cake to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.

Grand as the memories it evokes, this pound cake boasts a velvety texture and a rich, nuanced flavor that’s subtly enhanced by the almond extract. Serve it with a dollop of whipped cream and fresh berries for a delightful contrast, or enjoy a slice with your morning coffee for a sweet start to the day.

Old Fashioned Chocolate Cake

Mmm, there’s nothing quite like the rich, comforting embrace of an old fashioned chocolate cake. It’s the kind of dessert that feels like a warm hug, perfect for when you’re craving something deeply chocolatey and satisfying.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 3/4 cup cocoa powder, Dutch-processed
• 2 cups granulated sugar
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp salt
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/2 cup clarified butter, melted
• 2 tsp pure vanilla extract
• 1 cup boiling water

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the sifted flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
3. Add the lightly beaten eggs, whole milk, melted clarified butter, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes until the batter is smooth.
4. Carefully pour in the boiling water and stir until the batter is uniformly thin. Tip: The hot water enhances the chocolate flavor, making the cake richer.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling the cakes properly prevents them from breaking when frosted.
7. Once cooled, frost with your favorite chocolate frosting. Tip: For an extra decadent touch, sprinkle with sea salt before serving.

This cake boasts a moist, tender crumb and a deep chocolate flavor that’s both rich and comforting. Try serving it with a scoop of vanilla bean ice cream for a classic pairing that never fails to delight.

Classic Old Fashioned Carrot Cake

Got a craving for something sweet, nostalgic, and downright delicious? You can’t go wrong with a classic old fashioned carrot cake. It’s moist, spiced just right, and topped with a creamy frosting that’ll have you coming back for seconds.

Ingredients

• 2 cups all-purpose flour, sifted
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup vegetable oil
• 4 pasture-raised eggs, lightly beaten
• 3 cups grated carrots
• 1/2 cup chopped walnuts
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together the sifted flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined. Tip: Ensure the sugars are fully dissolved for a smoother batter.
4. Add the lightly beaten eggs to the sugar mixture, one at a time, mixing well after each addition.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to a dense cake.
6. Stir in the grated carrots and chopped walnuts until evenly distributed.
7. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
8. While the cake cools, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy.
9. Once the cake is completely cool, spread the frosting evenly over the top.

This carrot cake is wonderfully moist with a perfect balance of spices and sweetness. The cream cheese frosting adds a tangy contrast that’s irresistible. Try serving it with a dollop of whipped cream and a sprinkle of cinnamon for an extra special touch.

Old Fashioned Spice Cake

Very few desserts bring as much warmth and nostalgia as a perfectly spiced Old Fashioned Spice Cake. You’ll love how its rich aromas fill your kitchen, promising a slice of comfort with every bite.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup whole milk
• 1/2 cup unsulphured molasses

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, tapping out excess flour.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, nutmeg, and cloves until well combined.
3. In a large bowl, cream the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
5. Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the molasses gently with a spatula until the batter is uniform in color.
7. Pour the batter into the prepared cake pan, smoothing the top with the spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

So, this cake boasts a moist, tender crumb with a deep, spicy flavor that’s perfectly balanced by the sweetness of molasses. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Traditional Old Fashioned Red Velvet Cake

Let’s dive into making a Traditional Old Fashioned Red Velvet Cake that’s as rich in history as it is in flavor. You’ll love how its velvety texture and subtle cocoa notes come together with that iconic red hue.

Ingredients

• 2 1/2 cups sifted cake flour
• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 tbsp cocoa powder
• 1 oz red food coloring
• 1 cup buttermilk, room temperature
• 1 tsp baking soda
• 1 tbsp distilled white vinegar

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, tapping out excess flour.
2. In a medium bowl, whisk together the sifted cake flour and cocoa powder until well combined.
3. In a large bowl, cream the unsalted butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
4. Add the lightly beaten pasture-raised eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract.
5. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. In a small bowl, combine the baking soda and distilled white vinegar; quickly fold into the batter along with the red food coloring until evenly distributed.
7. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Velvety and moist, this cake boasts a fine crumb and a balance of sweet and tangy flavors. For a show-stopping presentation, layer it with cream cheese frosting and garnish with fresh berries or edible flowers.

Old Fashioned Apple Cake

Ah, there’s nothing quite like the comforting aroma of an Old Fashioned Apple Cake baking in the oven. It’s the kind of dessert that feels like a warm hug, perfect for those cozy evenings or when you’re craving something sweet and satisfying.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/2 cup clarified butter, at room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 4 cups Granny Smith apples, peeled, cored, and finely diced
• 1/2 cup walnuts, toasted and roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with clarified butter.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, sea salt, and ground cinnamon until well combined.
3. In a large bowl, cream together the clarified butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in the pure vanilla extract until just combined.
6. Fold in the dry ingredients to the wet mixture in three additions, being careful not to overmix.
7. Gently fold in the finely diced Granny Smith apples and toasted walnuts until evenly distributed throughout the batter.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

With its moist crumb and bursts of tart apple, this cake is a delightful balance of flavors and textures. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Homemade Old Fashioned Banana Cake

Did you know that the secret to the most comforting dessert lies in the simplicity of its ingredients? Today, we’re diving into a homemade old fashioned banana cake that’s as easy to make as it is delicious. Perfect for using up those overripe bananas sitting on your counter.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 3 overripe bananas, mashed
• 1/2 cup sour cream

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the sifted flour, baking soda, and sea salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in the vanilla extract and mashed bananas until just combined.
6. Alternately add the flour mixture and sour cream to the banana mixture, beginning and ending with the flour mixture. Mix until just combined to avoid overworking the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely tent it with aluminum foil.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For easier removal, run a knife around the edges of the pan before inverting.

Absolutely moist and tender, this banana cake boasts a deep banana flavor with a subtle tang from the sour cream. Serve it warm with a dollop of whipped cream or toasted with a smear of butter for a delightful breakfast treat.

Old Fashioned Pineapple Upside Down Cake

You’ve probably had your share of cakes, but there’s something irresistibly comforting about an Old Fashioned Pineapple Upside Down Cake. It’s like a sweet, tropical hug in dessert form.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 1 can (20 oz) pineapple rings in juice, drained
• Maraschino cherries, stems removed
• 1 1/2 cups all-purpose flour, sifted
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 3/4 cup granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup whole milk

Instructions

1. Preheat your oven to 350°F (175°C).
2. Pour the melted butter into a 9-inch round cake pan, swirling to coat the bottom evenly.
3. Sprinkle the brown sugar over the butter, ensuring an even layer.
4. Arrange the pineapple rings on top of the sugar, placing a cherry in the center of each ring.
5. In a medium bowl, whisk together the sifted flour, baking powder, and sea salt.
6. In a separate bowl, beat the granulated sugar, eggs, and vanilla extract until light and fluffy.
7. Alternately add the flour mixture and milk to the egg mixture, beginning and ending with the flour, mixing just until combined.
8. Gently spread the batter over the pineapple layer in the pan, smoothing the top with a spatula.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate while still warm.

For a stunning presentation, serve this cake warm with a dollop of whipped cream or a scoop of vanilla ice cream. The caramelized pineapple and cherries create a moist, flavorful topping that’s perfectly complemented by the tender, buttery cake beneath.

Classic Old Fashioned Coffee Cake

Just imagine waking up to the comforting aroma of a Classic Old Fashioned Coffee Cake wafting through your kitchen. It’s the perfect companion to your morning coffee, offering a tender crumb and a buttery, cinnamon-spiced topping that’s irresistibly delicious.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3/4 cup granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tsp pure vanilla extract
• 1/2 cup light brown sugar, packed
• 1/4 cup all-purpose flour
• 2 tsp ground cinnamon
• 1/4 cup unsalted butter, chilled and cubed

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together 1 1/2 cups sifted all-purpose flour, granulated sugar, baking powder, and sea salt until well combined.
3. Add the room temperature butter, beaten eggs, whole milk, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to ensure a tender crumb.
4. Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
5. In a small bowl, combine the light brown sugar, 1/4 cup all-purpose flour, and cinnamon. Cut in the chilled, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
6. Sprinkle the topping evenly over the batter. Tip: For extra crunch, gently press the topping into the batter.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Tip: Serve slightly warm to enhance the flavors.

Delight in every bite of this coffee cake, where the moist, fluffy interior meets a crispy, sugary topping. For a special twist, drizzle with a simple vanilla glaze or serve alongside a scoop of vanilla bean ice cream.

Old Fashioned Lemon Drizzle Cake

This classic Old Fashioned Lemon Drizzle Cake is the perfect blend of tangy and sweet, with a moist crumb that’ll have you coming back for seconds. It’s a timeless treat that’s as easy to make as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 1 tbsp lemon zest, finely grated
• 2 tbsp fresh lemon juice
• 1 tsp baking powder
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter, then line it with parchment paper for easy removal.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to achieve the perfect consistency.
3. Gradually add the lightly beaten eggs to the butter mixture, mixing well after each addition to incorporate fully.
4. Fold in the sifted flour, baking powder, and sea salt alternately with the milk, starting and ending with the flour mixture. Stir until just combined to avoid overmixing.
5. Gently mix in the lemon zest and 1 tablespoon of lemon juice until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
7. While the cake is baking, prepare the drizzle by mixing the remaining 1 tablespoon of lemon juice with 1/4 cup of granulated sugar until the sugar is partially dissolved.
8. Once the cake is out of the oven, immediately poke holes all over the top with a skewer and pour the lemon drizzle evenly over the warm cake. Tip: The warm cake will absorb the drizzle better, enhancing its moisture and flavor.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Perfectly balanced between sweet and tart, this lemon drizzle cake boasts a tender crumb and a glossy, sugary crust. Serve it with a dollop of whipped cream or a side of fresh berries for an extra special touch.

Old Fashioned Marble Cake

Zesty and comforting, this Old Fashioned Marble Cake is a classic treat that brings back memories of grandma’s kitchen. You’ll love the perfect swirls of vanilla and chocolate, making every slice a delightful surprise.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, at room temperature
• 1 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tsp pure vanilla extract
• 2 tbsp Dutch-process cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan.
2. In a medium bowl, whisk together the sifted flour, baking powder, and sea salt.
3. In a large bowl, cream the clarified butter and sugar until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, beating well after each addition.
5. Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour. Stir in the vanilla extract.
6. Divide the batter equally between two bowls. Stir the Dutch-process cocoa powder into one bowl until fully incorporated.
7. Drop alternating spoonfuls of the vanilla and chocolate batters into the prepared loaf pan. Use a knife to gently swirl the batters for a marbled effect.
8. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Just out of the oven, this marble cake boasts a tender crumb and a buttery, rich flavor. Serve it with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Traditional Old Fashioned Angel Food Cake

Back in the day, angel food cake was the star of every potluck and family gathering. You’ll love how light and airy this classic dessert is, perfect for those sweet summer afternoons.

Ingredients

• 1 1/2 cups superfine sugar, divided
• 1 cup cake flour, sifted
• 12 large egg whites, at room temperature
• 1 tsp cream of tartar
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract

Instructions

1. Preheat your oven to 350°F. Have an ungreased 10-inch tube pan ready.
2. In a medium bowl, whisk together 3/4 cup of the superfine sugar with the sifted cake flour. Set aside.
3. In a large mixing bowl, combine the egg whites, cream of tartar, and sea salt. Beat on medium speed until soft peaks form.
4. Gradually add the remaining 3/4 cup of superfine sugar, about 2 tbsp at a time, while continuing to beat. Increase speed to high once all sugar is added, beating until stiff, glossy peaks form.
5. Gently fold in the vanilla and almond extracts with a rubber spatula.
6. Sift the flour mixture over the egg white mixture in six additions, gently folding after each until just incorporated. Avoid overmixing to keep the batter light.
7. Pour the batter into the tube pan, smoothing the top with a spatula. Cut through the batter with a knife to remove any large air pockets.
8. Bake for 35-40 minutes, or until the cake is golden and the top springs back when lightly touched.
9. Invert the pan onto a cooling rack and let the cake cool completely, about 1 1/2 hours, before removing from the pan.

So there you have it—a cake that’s as heavenly as its name suggests. The texture is impossibly light, with a delicate sweetness that pairs beautifully with fresh berries or a dollop of whipped cream. Try serving it with a drizzle of chocolate sauce for an extra indulgent twist.

Old Fashioned Coconut Cake

Ah, there’s nothing quite like the nostalgia of an Old Fashioned Coconut Cake to bring back memories of family gatherings and sunny afternoons. This classic dessert, with its tender crumb and fluffy frosting, is a testament to the simple pleasures of baking.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 cup buttermilk
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 1 1/2 cups sweetened shredded coconut
• 3 cups powdered sugar
• 1/4 cup heavy cream

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 5 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Alternately add the sifted flour and buttermilk to the mixture, starting and ending with the flour. Mix until just combined.
5. Stir in the vanilla extract, almond extract, and 1 cup of shredded coconut until evenly distributed.
6. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat together the powdered sugar, heavy cream, and remaining 1/2 cup of shredded coconut until smooth and spreadable.
9. Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the entire cake.

The cake boasts a moist, dense texture with a subtle almond undertone, perfectly complemented by the creamy, coconut-laced frosting. Serve it with a dusting of toasted coconut for an extra crunch and visual appeal.

Classic Old Fashioned Devil’s Food Cake

Unbelievably rich and deeply chocolatey, this Classic Old Fashioned Devil’s Food Cake is the ultimate treat for when you’re craving something indulgent. It’s moist, fluffy, and packed with layers of flavor that’ll have you coming back for seconds.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 3/4 cup unsweetened cocoa powder, Dutch-processed
• 2 cups granulated sugar
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/2 cup clarified butter, melted
• 2 tsp pure vanilla extract
• 1 cup boiling water

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, tapping out any excess flour.
2. In a large mixing bowl, whisk together the sifted flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
3. Add the lightly beaten eggs, whole milk, melted clarified butter, and vanilla extract to the dry ingredients. Mix on medium speed with an electric mixer for 2 minutes until the batter is smooth.
4. Carefully pour in the boiling water and stir until the batter is uniformly thin. This step ensures a moist cake.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

For an extra touch, serve each slice with a dollop of whipped cream and fresh berries. The cake’s velvety texture and intense chocolate flavor make it a standout dessert for any occasion.

Old Fashioned Hummingbird Cake

Remember that time you wanted a dessert that’s both nostalgic and a bit fancy? This Old Fashioned Hummingbird Cake is your answer. It’s a Southern classic with layers of flavor that’ll have everyone asking for seconds.

Ingredients

• 3 cups all-purpose flour, sifted
• 2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 pasture-raised eggs, lightly beaten
• 1 1/2 cups vegetable oil
• 1 1/2 tsp pure vanilla extract
• 1 (8 oz) can crushed pineapple, undrained
• 2 cups ripe bananas, mashed
• 1 cup pecans, finely chopped
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups confectioners’ sugar, sifted
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans.
2. In a large bowl, whisk together the sifted flour, granulated sugar, baking soda, cinnamon, and salt.
3. Add the lightly beaten eggs and vegetable oil to the dry ingredients, stirring until just combined.
4. Fold in the vanilla extract, undrained crushed pineapple, mashed bananas, and chopped pecans until evenly distributed.
5. Divide the batter equally among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
7. For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the sifted confectioners’ sugar, then the vanilla extract, beating until light and fluffy.
8. Spread the frosting between the layers and over the top and sides of the cooled cake.

Perfectly moist with a tender crumb, this cake is a symphony of tropical and nutty flavors. Serve it at your next gathering with a sprinkle of toasted pecans on top for an extra crunch.

Old Fashioned Black Forest Cake

Kick off your baking adventure with this Old Fashioned Black Forest Cake, a classic dessert that combines rich chocolate, tart cherries, and fluffy whipped cream for a show-stopping treat. You’ll love how the layers come together, creating a perfect balance of flavors and textures that’s sure to impress.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 3/4 cup unsweetened cocoa powder, Dutch-processed
• 2 cups granulated sugar
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 2 pasture-raised eggs, lightly beaten
• 1 cup buttermilk, room temperature
• 1/2 cup clarified butter, melted
• 2 tsp pure vanilla extract
• 1 cup boiling water
• 2 cups heavy cream, chilled
• 1/4 cup confectioners’ sugar
• 1 tsp kirschwasser
• 2 cups sour cherries, pitted and drained
• Chocolate shavings, for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easy release.
2. In a large mixing bowl, whisk together the sifted flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.
3. Add the lightly beaten eggs, buttermilk, melted clarified butter, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth.
4. Carefully stir in the boiling water until the batter is uniformly thin. Tip: The hot water helps to bloom the cocoa, enhancing the chocolate flavor.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. Tip: Cooling the cakes upside down can help flatten the tops for easier stacking.
7. While the cakes cool, whip the chilled heavy cream with the confectioners’ sugar and kirschwasser until stiff peaks form. Tip: Chill your mixing bowl and beaters beforehand for quicker, fluffier whipped cream.
8. Place one cake layer on your serving plate. Spread a layer of whipped cream over the top, then scatter half of the drained sour cherries evenly over the cream.
9. Top with the second cake layer, then cover the entire cake with the remaining whipped cream. Garnish with chocolate shavings and the remaining cherries.

Yield a slice to reveal the beautiful layers of chocolate cake, whipped cream, and cherries. The cake is moist and rich, with the kirschwasser adding a subtle depth that elevates the entire dessert. Serve it chilled for a refreshing twist on this timeless classic.

Classic Old Fashioned Cheesecake

Just when you think you’ve tried every dessert out there, the classic old fashioned cheesecake comes along to remind you why it’s a timeless favorite. You’ll love its creamy texture and rich flavor, perfect for any occasion.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup clarified butter, melted
• 1 1/4 cups granulated sugar
• 24 oz cream cheese, room temperature
• 1 tsp pure vanilla extract
• 4 pasture-raised eggs, lightly beaten
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 325°F (163°C).
2. Mix graham cracker crumbs with clarified butter and 1/4 cup sugar. Press firmly into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes, then let it cool. Tip: Chilling the crust in the fridge for 10 minutes can help it set faster.
4. Beat cream cheese until smooth. Gradually add remaining sugar, then vanilla.
5. Add eggs one at a time, beating just until blended. Overmixing can incorporate too much air.
6. Stir in sour cream, flour, and salt until just combined. Tip: Scrape the bowl’s sides to ensure even mixing.
7. Pour filling over crust. Smooth the top with a spatula.
8. Bake for 45 minutes, then turn off the oven and leave the door slightly ajar for 1 hour. Tip: This gradual cooling prevents cracking.
9. Chill the cheesecake for at least 4 hours before serving.

Now, this cheesecake boasts a velvety texture that melts in your mouth, with a tangy richness balanced by the sweet crust. Try serving it with a drizzle of homemade berry compote for an extra layer of flavor.

Old Fashioned Gingerbread Cake

Did you know that nothing says comfort like a slice of warm gingerbread cake? It’s the kind of treat that brings back memories and fills your kitchen with the most inviting aromas.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/4 tsp fine sea salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup dark brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup molasses
• 1/2 cup hot water

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan with butter and line with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, ground ginger, and cinnamon until well combined.
3. In a large bowl, cream the room-temperature butter and dark brown sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Add the lightly beaten egg to the butter mixture, beating until fully incorporated. Tip: Scrape down the sides of the bowl to ensure even mixing.
5. Gradually mix in the molasses, then alternate adding the flour mixture and hot water, beginning and ending with the flour mixture. Mix until just combined. Tip: Overmixing can lead to a tough cake, so stop as soon as the last streaks of flour disappear.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back when lightly pressed in the center.
7. Allow the cake to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely.

Moist and richly spiced, this gingerbread cake boasts a tender crumb and deep molasses flavor. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Traditional Old Fashioned Fruitcake

Picture this: a slice of rich, moist fruitcake that’s been passed down through generations, packed with nostalgia and a bounty of flavors. You’re about to make a Traditional Old Fashioned Fruitcake that’s anything but the joke of holiday desserts.

Ingredients

• 1 cup unsalted butter, clarified
• 1 cup dark brown sugar, packed
• 4 pasture-raised eggs, lightly beaten
• 2 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup whole milk
• 2 cups mixed dried fruits (apricots, cherries, and figs), finely chopped
• 1 cup pecans, toasted and roughly chopped
• 1/4 cup dark rum

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 9×5 inch loaf pan, lining it with parchment paper for easy removal.
2. In a large bowl, cream together the clarified butter and dark brown sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, sea salt, ground cinnamon, ground nutmeg, and ground cloves.
5. Alternately add the dry ingredients and whole milk to the butter mixture, starting and ending with the dry ingredients, mixing just until combined.
6. Fold in the finely chopped mixed dried fruits, toasted pecans, and dark rum until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the fruitcake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

After cooling, you’ll notice the fruitcake has a dense yet tender crumb, with the spices and rum adding warmth and depth. Serve it thinly sliced with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Old Fashioned Molasses Cake

So, you’re craving something sweet, nostalgic, and utterly comforting? This Old Fashioned Molasses Cake is your answer. It’s rich, moist, and packed with deep, caramel-like flavors that remind you of grandma’s kitchen.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt, finely ground
• 1/2 cup clarified butter, at room temperature
• 1/2 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 cup unsulphured molasses
• 1/2 cup boiling water

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with clarified butter and lightly dust with flour.
2. In a medium bowl, whisk together the sifted flour, baking soda, and sea salt until well combined.
3. In a large bowl, cream the clarified butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten egg to the butter mixture, beating well after each addition.
5. Stir in the unsulphured molasses until fully incorporated.
6. Alternately add the dry ingredients and boiling water to the molasses mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Old fashioned molasses cake boasts a tender crumb and a robust molasses flavor that’s perfectly balanced with the sweetness. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Classic Old Fashioned Yellow Cake

Warm, comforting, and just like grandma used to make, this classic old fashioned yellow cake is a timeless treat that never fails to delight. You’ll love its tender crumb and rich, buttery flavor, perfect for any occasion.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 1/2 cups granulated sugar
• 1/2 cup clarified butter, room temperature
• 3 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 2 tsp pure vanilla extract
• 1 tbsp baking powder
• 1/2 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with clarified butter, then dust with flour.
2. In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, beating well after each addition to incorporate fully.
4. Alternately add the sifted all-purpose flour and whole milk to the mixture, beginning and ending with the flour, mixing just until combined after each addition.
5. Stir in the pure vanilla extract, baking powder, and fine sea salt until just combined, being careful not to overmix.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even layer.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Zesty and vibrant, this yellow cake boasts a moist, fluffy texture with a hint of vanilla that’s simply irresistible. Serve it dusted with powdered sugar or layered with your favorite frosting for an extra special touch.

Old Fashioned Peanut Butter Cake

This old fashioned peanut butter cake is the kind of dessert that feels like a warm hug. You know, the one that takes you back to simpler times with just one bite.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup whole milk
• 1/2 cup creamy peanut butter, no stir

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the sifted flour, baking powder, and sea salt until well combined.
3. In a large bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
5. Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition.
6. Gently fold in the creamy peanut butter until evenly distributed throughout the batter, being careful not to overmix.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Great for any occasion, this cake boasts a moist, tender crumb and a rich peanut butter flavor that’s not too overpowering. Serve it with a dollop of whipped cream or a drizzle of chocolate ganache for an extra indulgent treat.

Conclusion

These 22 Delicious Old Fashioned Cake Recipes Classic are a treasure trove of timeless flavors that promise to bring warmth and joy to any table. Whether you’re a seasoned baker or just starting out, there’s something here for everyone. We’d love to hear which recipes stole your heart—drop a comment below and don’t forget to share your baking adventures with us on Pinterest!

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