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Easy Cake Recipes from Scratch

Homemade Cake Recipes From Scratch

These easy cake recipes are the bomb - and all of them are moist and delicious.

Best Homemade Cake Recipes From Scratch.  Honest.

The best Coconut Cake from Scratch #misshomemade

The first of my favorite homemade cake recipes from scratch.


1/4 cup homemade unsalted butter
1/2 cup shortening
1-3/4 cup sugar
3 eggs, separated
3 cups all-purpose flour
4 tsp baking powder
1-1/4 cups milk
2 tsp pure vanilla extract

PREHEAT oven to 350 degrees. Butter three 8 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.

Cream butter, shortening, and sugar until fluffy. Add egg yolks and mix until smooth. Sift dry ingredients together. Add to creamed mixture and alternate with milk; ending with the dry ingredients. Add vanilla.

Beat egg whites until stiff but not dry; gently fold into mixture. Pour batter into the prepared cake pans and bake about 25 minutes or until a wooden toothpick inserted in center of cake comes out clean.

Cool for several minutes and remove from pans. Fill and frost. After frosting, sprinkle fresh grated coconut on top and press up sides of cake.

Coconut Cream Cake Filling
1 egg
1 cup milk
3/4 cup white sugar
1 TBS cornstarch
1 tsp pure vanilla extract
1 cup fresh coconut, grated

Mix sugar and cornstarch in saucepan. Add beaten egg, milk, and vanilla. Cook over low flame, stirring constantly, until thick. Add coconut and stir a little more. Spread between cake layers.

White Frosting
1-1/4 cups white sugar
1 TBS light homemade corn syrup
1/4 cup water
2 egg whites
5 large marshmallows, chopped
1/2 tsp pure vanilla extract
1 cup fresh coconut, grated

PREHEAT oven to 350 degrees and place grated coconut on a baking sheet. Bake until lightly golden brown.

Mix sugar, corn syrup, and water. Put over heat and bring to low boil. Boil for several minutes until mixture spins a thread when a small amount is dripped from spoon.

While it is boiling, beat egg whites until stiff. Add half of hot syrup slowly to the egg whites while beating. Let other half of syrup continue to cook until very bubbly, about two more minutes. Add slowly to egg whites while beating continuously. Add marshmallows and vanilla.

Beat until ready to spread on cake. Spread the above mixture on cake and sprinkle top and sides with freshly toasted coconut.  This filling can would make a wonderful cupcake filling recipe.  

Easy Cake Recipes from Scratch

Easy Cake Recipes

7up Cake Recipe

Angel Food Cake Recipe

Apple Cake Recipe

Applesauce Cake Recipes

Banana Cake Recipe

photo left

Banana Split Cake Recipe

Banana Marble Cake

Better Than Sex Cake

Birthday Cake Recipe

Blackberry Cake Recipe

Triple Chocolate Cake Recipe

Blueberry Coffee Cake

Brownie Cake Recipe

Burnt Sugar Cake

Butter Pound Cake Recipe

Butterscotch Cake Recipe

Caramel Date Cake

Carrot Cake Recipe

Cherry Cake Recipe

Old Fashioned Chiffon Cake Recipes

Chocolate Applesauce Cake

Chocolate Bundt Cake Recipe

Triple Chocolate Cake Recipe, above

BEST French Vanilla Cake Recipe

Chocolate Cheesecake Recipe

Chocolate Sponge Cake Recipe

Pumpkin Cheesecake Recipe

Best Coffee Cake Recipe

Crumb Cake Recipe

Devils Food Cake Recipe

French Vanilla Cake Recipe
, left

Homemade Ho Ho Cake Recipe

Dirt Cake Recipe

Fig Cake

4th of July Cake

German Chocolate Cake Recipe

Golden Caramel Cake with 7 Minute Frosting

Grapefruit Cake Recipe

Ho Ho Cake
, above

Homemade Cake Mix

Homemade Lemon Cake from Scratch

Hummingbird Cake Recipe

Key Lime Cheesecake Recipe

Kitty Litter Cake Recipe

Lemon Cake Recipe
, left

What a wonderful surprise when I saw this easy cake recipe in the Wisconsin State Journal. The recipe by Judy Esser dates back to 1978 so some of the techniques listed are from "the good old days." Make proper adjustments.


6 eggs
1 cup white sugar
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup scalded milk
1 tsp vanilla extract

PREHEAT oven to 350 degrees. Butter and flour a 9x13 inch pan.

Beat eggs five minutes or until thick. Gradually add sugar and beat for two or three minutes. Slowly add flour, baking powder and salt. Add scalded milk while it is still hot. Add vanilla.

Pour into prepared cake pan and bake for 38 minutes. Cool one hour before putting creamed filling in.

Cream Filling
1/2 cup butter
1/2 cup shortening
1 cup white sugar
1 can (5-1/3 oz) evaporated milk
2 tsp vanilla extract

Combine all ingredients and beat with rotary beaters for 30 minutes or until it is thickened. Cut cake into squares and then horizontally in half. Spread creamed filling between the top and bottom halves of each square. Yield: 24 servings.

Now on to more easy cake recipes....

Easy Sponge Cake Recipe

Lemon Sponge Cake Recipe

Marble Cake Recipe

Molasses Cake

No Bake Cheesecake Recipe

Saffron Cake Recipe

Salted Peanut Cake Recipe

Basic Sponge Cake Recipe

Strawberries and Cream Butter Cake Recipe

Gooey Pineapple Upside Down Cake Recipe

Orange Cake Recipes

Peanut Butter Cake Recipe

Peanut Squares Recipe

Pineapple Upside Down Cake Recipe left

Pound Cake Recipes

Red Velvet Cake Recipe

Homemade Strawberry Cake Recipe

Saffron Cake Recipe

Salted Peanut Cake Recipe

Sponge Cake Recipe

Rhubarb Cake Recipe

Strawberry Cake Recipe
, left

Strawberry Cheesecake Recipe

Strawberry Shortcake Recipe

Tropical Pound Cake Recipe

Tiramisu Cake Recipe

Texas Sheet Cake Recipe

Victoria Sponge Cake Recipe

Vanilla Cake Mix Ideas

Victoria Sponge Cake Recipe, left

Easy White Cake Recipe

Yellow Cake Recipe

White and Yellow Layer Cake

Coca Cola Cake

Chocolate Lava Cake Recipe

Chocolate Zucchini Cake Recipe

Dump Cake Recipe

Homemade Black Forest Cake made with my Black Magic Cake recipe

This easy cake recipe looks gorgeous and really is easy to put together.  The cake is my Black Magic cake recipe  - I know you will enjoy it as much as we do.


Black Magic Cake
1-3/4 cups flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tsp homemade pure vanilla extract


2 cans (14-1/2 ounces each) of pitted tart cherries
1 cup sugar
1/4 cups cornstarch
3 TBS cherry brandy (or 2 tsp vanilla extract)

Whipped Cream

3 cups heavy whipping cream
1/3 cup powdered sugar

PREHEAT oven to 350 degrees. Grease and flour two 9 inch cake pans, or one 9x13 inch pan.

Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl and make a well in the center. Add the eggs, coffee, buttermilk, oil and vanilla.

Beat for two minutes on medium (batter will be thin). Pour into prepared pans and bake for 30 to 40 minutes. Cool for 10 minutes and then remove pans and finish cooling on a wire rack. 

Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely.

In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.

Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1-1/2 cups whipped cream. Spread 3/4 cup filling to within 1 in. of edge. Repeat twice.

Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations, if desired. Spoon remaining filling onto top of cake. Refrigerate until serving.

Garnish with shaved chocolate pressed into the sides and on top. Maraschino cherries adorn it.

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