How about we sweeten your day with something truly divine? ’18 Delicious Preacher’s Cake Recipes Amazing’ is here to bring a slice of heaven into your kitchen. Whether you’re a seasoned baker or just starting out, these recipes promise to deliver comfort, joy, and a whole lot of flavor. So, preheat your ovens and let’s embark on a baking adventure that’s sure to inspire your next gathering or quiet afternoon treat.
Classic Preachers Cake with Cream Cheese Frosting
Remembering the warmth of Sunday gatherings, this cake brings a comforting sweetness to any table, its layers moist and inviting beneath a blanket of creamy frosting.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/2 cup unsalted butter
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a saucepan over medium heat, combine water, butter, and vegetable oil, stirring until the butter melts.
- Pour the butter mixture into the dry ingredients and mix until just combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar, then the vanilla extract, beating until the frosting is fluffy.
- Spread the frosting over the cooled cake.
Kindly savor the tender crumb of this cake, its richness balanced by the tangy cream cheese frosting. For a festive touch, sprinkle with toasted pecans or serve alongside a scoop of vanilla ice cream.
Chocolate Preachers Cake with Walnuts
How quietly the afternoon slips away, much like the gentle blending of flavors in this comforting Chocolate Preachers Cake with Walnuts. It’s a recipe that feels like a warm embrace, perfect for those moments when you crave something sweetly nostalgic yet satisfyingly rich.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp pure vanilla extract
- 1 cup boiling water
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup whole milk
- 1 tsp pure vanilla extract
- For the topping:
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water until the batter is smooth. The batter will be thin; this is normal.
- Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- For the frosting, beat the butter until creamy. Gradually add the cocoa powder, powdered sugar, milk, and vanilla, beating until smooth.
- Spread the frosting evenly over the cooled cake. Sprinkle the chopped walnuts on top.
- Allow the frosting to set for about 10 minutes before slicing and serving.
As you slice into the cake, notice how the rich chocolate layers give way to the crunch of walnuts, offering a delightful contrast. Serve it with a dollop of whipped cream or a side of fresh berries to elevate the experience.
Southern Style Preachers Cake
How quietly the afternoon slips away, much like the gentle blending of flavors in this Southern Style Preachers Cake. It’s a recipe that carries the warmth of tradition and the comfort of home, perfect for those moments when you crave something sweetly nostalgic.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- For the topping:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
- Add the softened butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until the batter is smooth, about 2 minutes. Tip: Scrape the sides of the bowl to ensure all ingredients are fully incorporated.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the topping. In a saucepan over medium heat, melt the butter and stir in the brown sugar and milk. Bring to a boil, then remove from heat and stir in the coconut and pecans. Tip: Watch the mixture closely to prevent burning.
- Once the cake is done, immediately spread the topping evenly over the hot cake. Tip: The heat from the cake will help the topping set beautifully.
- Allow the cake to cool for at least 30 minutes before serving.
Cool and comforting, this cake offers a delightful contrast between the moist, tender crumb and the crunchy, caramelized topping. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Preachers Cake with Pineapple and Coconut
Beneath the soft glow of the kitchen light, there’s something deeply comforting about the process of baking, especially when it involves a cake as humble and hearty as this one. It’s a recipe that feels like a warm embrace, with its tropical notes of pineapple and coconut promising a sweet escape.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 can (20 oz) crushed pineapple, undrained
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- For the topping:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup evaporated milk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, 1 1/2 cups sugar, baking soda, and salt.
- Add the eggs, crushed pineapple with its juice, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the topping. In a saucepan over medium heat, melt the butter, then stir in 1 cup sugar and evaporated milk. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring constantly.
- Remove the saucepan from heat and stir in the shredded coconut and chopped pecans.
- Once the cake is done, immediately pour the topping over the hot cake, spreading it evenly with a spatula.
- Allow the cake to cool completely in the pan before serving to let the topping set properly.
Rich with the tangy sweetness of pineapple and the creamy texture of coconut, this cake is a delightful contrast of flavors and textures. Serve it at room temperature to fully appreciate its moist crumb and gooey topping, or pair it with a scoop of vanilla ice cream for an indulgent treat.
Easy Preachers Cake with Vanilla Glaze
Venturing into the kitchen on a quiet afternoon, the simplicity of making a Preachers Cake with Vanilla Glaze feels like a gentle embrace. This recipe, with its humble ingredients and forgiving nature, is a testament to the joy of baking without pretension.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- For the vanilla glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan lightly.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- Add the melted butter, water, buttermilk, eggs, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to ensure a tender cake.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake, allowing it to set for a few minutes before serving.
Unassuming yet utterly delightful, this cake boasts a moist crumb and a sweet, vanilla-kissed glaze that makes it perfect for sharing. Serve it alongside a cup of coffee for a comforting treat that feels like home.
Preachers Cake with Pecans and Caramel Drizzle
Perhaps there’s no better way to welcome the slow, golden hours of a Sunday afternoon than with a slice of Preachers Cake, its layers whispering stories of comfort and tradition, each bite a tender embrace of pecans and caramel drizzle.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup vegetable oil
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup chopped pecans
- For the caramel drizzle:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- Add the eggs, vegetable oil, buttermilk, and vanilla extract to the dry ingredients, mixing until just combined. Tip: Overmixing can lead to a dense cake, so stir until the ingredients are barely incorporated.
- Fold in the chopped pecans gently, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back lightly when touched, indicating it’s perfectly baked.
- While the cake cools, prepare the caramel drizzle. In a saucepan over medium heat, melt the butter, then stir in the brown sugar and milk. Bring to a boil, stirring constantly, then reduce heat and simmer for 5 minutes. Tip: Keep a close eye on the caramel to prevent it from burning, stirring occasionally.
- Remove from heat and stir in the vanilla extract. Let the caramel cool slightly before drizzling over the cake.
- Allow the cake to cool completely before serving, letting the caramel set into a glossy finish.
Zesty with the crunch of pecans and the deep, buttery sweetness of caramel, this cake is a testament to the joy of simple pleasures. Serve it with a dollop of whipped cream or alongside a cup of strong coffee to elevate the experience.
Spiced Preachers Cake with Cinnamon and Nutmeg
Fondly remembering the warmth of my grandmother’s kitchen, this cake brings a comforting blend of spices that seem to whisper stories of the past. It’s a humble yet deeply flavorful dessert, perfect for those quiet afternoons when you crave a slice of nostalgia.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, melted
- 1 cup water
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- For the glaze:
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- Add the melted butter, water, vinegar, and vanilla extract to the dry ingredients. Stir until just combined.
- 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.
- While the cake cools, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake before serving.
This cake is wonderfully moist with a tender crumb, the spices lending a gentle warmth that’s perfectly balanced by the sweet glaze. Try serving it with a dollop of whipped cream or a side of fresh berries for an extra touch of indulgence.
Preachers Cake with Raisins and Nuts
Many afternoons, I find myself drawn to the kitchen, where the act of baking becomes a quiet meditation. Today, it’s the Preachers Cake with Raisins and Nuts that calls to me, a humble yet deeply satisfying dessert that whispers of tradition and comfort.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup raisins
- 1 cup chopped nuts (walnuts or pecans)
- 1/2 cup unsalted butter, melted
- 1 cup water
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- For the frosting:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan lightly with butter or cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- Stir in the raisins and chopped nuts, ensuring they’re evenly distributed throughout the dry ingredients.
- In a separate bowl, mix the melted butter, water, vinegar, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. Tip: Avoid overmixing to keep the cake tender.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at the 25-minute mark to prevent overbaking.
- While the cake cools, prepare the frosting. Beat the softened butter until creamy, then gradually add the powdered sugar, vanilla extract, and milk, beating until smooth. Tip: If the frosting is too thick, add a little more milk, one teaspoon at a time.
- Once the cake has cooled completely, spread the frosting evenly over the top.
Unassuming yet unforgettable, this cake offers a delightful contrast of textures—moist, dense crumb against the crunch of nuts and the chewiness of raisins. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience.
Lemon Infused Preachers Cake
Amidst the quiet hum of the kitchen, the Lemon Infused Preachers Cake emerges as a tender whisper of citrus and spice, a recipe that carries the warmth of shared stories and the comfort of home.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup buttermilk
- 2 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the lemon zest and juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, whisk together the powdered sugar, lemon juice, and zest for the glaze until smooth.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
Kindly note, the cake’s crumb is remarkably moist, with the lemon’s brightness cutting through the sweetness. Serve it with a dollop of whipped cream or alongside a cup of Earl Grey tea for an afternoon that feels like a gentle embrace.
Preachers Cake with Dark Chocolate Chips
Venturing into the kitchen on a quiet afternoon, the thought of baking something comforting yet indulgent led me to this Preachers Cake with Dark Chocolate Chips. It’s a recipe that feels like a warm embrace, with its rich flavors and tender crumb, perfect for those moments when you crave a slice of homemade happiness.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- For the dark chocolate chips:
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
- In a separate bowl, combine the water, buttermilk, eggs, and vanilla extract, whisking until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Overmixing can lead to a tough cake.
- Fold in the dark chocolate chips gently, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden and pulling away from the pan.
- Allow the cake to cool in the pan for at least 10 minutes before serving. This resting period helps the cake set and makes it easier to slice.
Gently pulling apart a piece of this cake reveals its moist interior, studded with pockets of melted dark chocolate that offer a bittersweet contrast to the sweet, buttery cake. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Gluten Free Preachers Cake
Beneath the soft glow of the kitchen light, the Gluten Free Preachers Cake emerges as a testament to simplicity and warmth, a dessert that whispers stories of shared meals and quiet afternoons. Its humble ingredients come together in a symphony of flavors, offering a tender crumb and a heartwarming spice that lingers like a cherished memory.
Ingredients
- For the cake:
- 2 cups gluten-free all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple, undrained
- For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan lightly with oil or butter.
- In a large bowl, whisk together the gluten-free flour, granulated sugar, baking soda, salt, cinnamon, and nutmeg until well combined.
- Add the vegetable oil, eggs, vanilla extract, and crushed pineapple with its juice to the dry ingredients. Stir until just combined, being careful not to overmix.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- 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.
- While the cake cools, prepare the frosting. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, beating until the frosting is fluffy and spreadable. Tip: For a smoother frosting, sift the powdered sugar before adding.
- Once the cake has completely cooled, spread the frosting evenly over the top. Tip: For cleaner slices, chill the frosted cake for 30 minutes before serving.
Zesty with pineapple and warmly spiced, this cake offers a moist texture that pairs beautifully with the creamy frosting. Serve it chilled for a refreshing summer dessert, or at room temperature to fully appreciate its comforting spices.
Vegan Preachers Cake with Almond Milk
Dusk settles softly outside, and here in the kitchen, the air is sweet with the promise of something comforting. This Vegan Preacher’s Cake, with its tender crumb and rich flavors, is a humble nod to tradition, reimagined with almond milk for a gentle, dairy-free delight.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk
- 2/3 cup vegetable oil
- 2 tbsp apple cider vinegar
- 2 tsp vanilla extract
- For the frosting:
- 1/2 cup vegan butter, softened
- 3 cups powdered sugar
- 1/4 cup cocoa powder
- 2-3 tbsp almond milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Add the almond milk, vegetable oil, apple cider vinegar, and vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing to ensure a tender cake.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the frosting. In a medium bowl, beat the vegan butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with almond milk, until the frosting is smooth and spreadable. Stir in the vanilla extract.
- Once the cake is completely cool, spread the frosting evenly over the top. For a decorative touch, use a knife to create swirls in the frosting.
As you slice into this cake, notice how the frosting clings to the moist, chocolatey layers, offering a balance of sweetness and depth. Serve it with a drizzle of almond milk for an extra touch of richness, or enjoy it as is, with a cup of your favorite tea.
Preachers Cake with Orange Zest and Honey
Yesterday, as the golden light of late afternoon spilled across my kitchen counter, I found myself drawn to the comforting ritual of baking. It was then that I decided to revisit a cherished recipe, one that carries the warmth of tradition and the brightness of citrus—a cake that seems to whisper stories of gatherings past.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tbsp orange zest
- 1/4 cup honey
- For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp orange juice
- 1 tbsp honey
Instructions
- 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.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, melted butter, eggs, orange zest, and honey until smooth. Tip: Ensure all ingredients are at room temperature to achieve a uniform batter.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing to keep the cake tender.
- 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.
- While the cake cools, prepare the glaze by whisking together powdered sugar, orange juice, and honey until smooth. Tip: Adjust the consistency by adding more orange juice if the glaze is too thick.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides for a beautiful finish.
Rich with the aromatic essence of orange and the subtle sweetness of honey, this cake boasts a moist crumb and a delicate balance of flavors. Serve it alongside a cup of Earl Grey tea for an afternoon treat that feels both indulgent and wholesome.
Preachers Cake with Maple Syrup and Bacon Bits
Zephyrs whisper through the kitchen as the golden light of late afternoon spills across the counter, where the makings of a Preachers Cake with Maple Syrup and Bacon Bits await. This dish, a harmonious blend of sweet and savory, invites a moment of pause, a gentle stirring of ingredients that promises comfort in every bite.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- For the topping:
- 1/2 cup pure maple syrup
- 1/2 cup bacon bits, cooked and crumbled
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- Add the buttermilk, melted butter, eggs, and vanilla extract to the dry ingredients. Mix until just combined, being careful not to overmix.
- 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.
- While the cake is still warm, drizzle the maple syrup evenly over the top, allowing it to soak into the cake.
- Sprinkle the bacon bits over the maple syrup, pressing them gently into the surface.
- Let the cake cool for at least 10 minutes before serving to allow the flavors to meld.
Golden and inviting, this cake offers a delightful contrast between the moist, sweet crumb and the crispy, salty bacon bits. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Preachers Cake with Espresso and Mocha Frosting
Just like the quiet moments before dawn, this cake brings a sense of calm and indulgence, a perfect companion to your morning coffee or an afternoon pause. Its rich layers whisper stories of tradition, while the espresso and mocha frosting adds a modern twist, inviting you to savor each bite slowly.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/2 cup vegetable oil
- 2 tbsp white vinegar
- 2 tsp vanilla extract
- For the frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tbsp espresso, cooled
- 1 tsp vanilla extract
- 2 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until the batter is smooth and no lumps remain.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
- While the cake cools, prepare the frosting. In a medium bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing on low speed until incorporated.
- Add the espresso, vanilla extract, and milk. Increase the speed to high and beat for 2-3 minutes, until the frosting is light and fluffy.
- Once the cake is cool, spread the frosting evenly over the top. For a decorative touch, use a knife or spatula to create swirls in the frosting.
Every slice of this cake offers a moist, tender crumb, perfectly balanced by the rich, creamy frosting with a hint of coffee bitterness. Serve it alongside a fresh cup of espresso to enhance the mocha flavors, or enjoy it as a decadent dessert after dinner.
Preachers Cake with Fresh Berries and Whipped Cream
Evenings like these call for something sweet, something that feels like a warm hug after a long day. This cake, with its tender crumb and bursts of fresh berries, topped with a cloud of whipped cream, is just that—a comforting end to any day.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In another bowl, mix the buttermilk, melted butter, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Tip: Chill your bowl and beaters for quicker whipping.
- Spread the whipped cream over the cooled cake and top with fresh berries. Tip: For an extra touch, lightly dust the berries with powdered sugar before serving.
Fresh from the oven, this cake is a delightful contrast of textures—moist and fluffy with the slight crunch of sugar on top. The berries add a juicy freshness that cuts through the richness, making it perfect for a summer evening dessert.
Preachers Cake with Peanut Butter Swirl
Whispering the secrets of comfort and nostalgia, this cake brings together the humble charm of pantry staples with the indulgent swirl of peanut butter, creating a dessert that feels like a warm embrace on a quiet afternoon.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/2 cup unsalted butter
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1 tsp vanilla extract
- For the peanut butter swirl:
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a saucepan over medium heat, combine water and butter, stirring until the butter melts. Remove from heat.
- Add the peanut butter to the saucepan, stirring until smooth. Let cool slightly.
- Beat in the eggs and vanilla extract into the peanut butter mixture.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Pour the batter into the prepared pan.
- For the peanut butter swirl, mix peanut butter, powdered sugar, and milk until smooth. Drop spoonfuls onto the cake batter and swirl with a knife.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a wire rack before serving.
Offering a tender crumb with pockets of rich peanut butter, this cake is a delightful contrast of textures. Serve it slightly warm with a drizzle of caramel or a scoop of vanilla ice cream for an extra touch of indulgence.
Preachers Cake with Rum Soaked Fruits
Venturing into the heart of Southern baking, this cake carries the warmth of tradition and the spirited kick of rum, a testament to gatherings where stories and sweets are shared generously.
Ingredients
- For the rum-soaked fruits:
- 1 cup mixed dried fruits (raisins, currants, chopped apricots)
- 1/2 cup dark rum
- For the cake batter:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Instructions
- In a small bowl, combine the mixed dried fruits and dark rum. Let soak for at least 1 hour, stirring occasionally to ensure even absorption.
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, tapping out any excess flour.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the sugar and butter together until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for easier mixing.
- Add the eggs one at a time to the sugar mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and buttermilk to the sugar mixture, beginning and ending with the flour mixture. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Fold in the rum-soaked fruits along with any remaining rum. Tip: For an even distribution, toss the fruits in a tablespoon of flour before folding them into the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Best enjoyed the day after baking, the cake’s flavors deepen, offering a moist crumb intertwined with the rich, boozy fruits. Serve it with a dollop of whipped cream or a drizzle of caramel for an indulgent twist.
Conclusion
Baking these 18 Delicious Preacher’s Cake recipes is sure to bring warmth and joy to your kitchen. Each recipe offers a unique twist on a classic, promising something special for every baker. We invite you to try these delightful cakes, share your favorites in the comments, and spread the sweetness by pinning this article on Pinterest. Happy baking!
