50+ Mouthwatering Father’s Day Cake Recipes to Sweeten Dad’s Celebration

17 Heartwarming Father’s Day Gifts to Make Dad Feel Extra Special!

Father’s Day is a special occasion to honor the dads in our lives, and what better way to celebrate than with a delicious homemade cake?

Whether your dad has a sweet tooth for chocolate, prefers fruity flavors, or enjoys a classic vanilla treat, there’s a cake recipe out there to suit his taste.

To help you make Father’s Day extra special this year, we’ve curated a list of 50 mouthwatering cake recipes that are sure to delight Dad and make his day memorable.

From decadent chocolate indulgences to refreshing fruit-infused delights, these cakes are made with love and perfect for celebrating the wonderful fathers in our lives.

50+ Mouthwatering Father’s Day Cake Recipes to Sweeten Dad’s Celebration

With these 50 delicious cake recipes, you’re sure to find the perfect treat to sweeten his special day. Whether he loves chocolate, fruit, or classic flavors, there’s a cake here to suit every Dad’s taste.

So roll up your sleeves, preheat the oven, and get ready to create a memorable Father’s Day celebration filled with love, laughter, and plenty of cake!

Classic Chocolate Cake with Ganache Frosting

Indulge Dad’s sweet tooth with this Classic Chocolate Cake with Ganache Frosting.

Rich and moist chocolate cake layers are sandwiched together and frosted with a luxurious ganache, creating a decadent dessert that Dad will love on Father’s Day.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• For the ganache frosting:
• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and beat on medium speed for 2 minutes.
• Stir in the boiling water until the batter is smooth (it will be thin).
• Pour the batter evenly into the prepared cake pans.
• Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the ganache frosting:

• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
• Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
• Stir the mixture until the chocolate is completely melted and the ganache is smooth.
• Let the ganache cool for about 10-15 minutes, until it thickens slightly.
• Once the cakes are completely cooled, spread a layer of ganache on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining ganache.
• Decorate the cake as desired and serve.

This Classic Chocolate Cake with Ganache Frosting is a timeless dessert that’s perfect for celebrating Father’s Day.

Dad will love the rich and moist chocolate cake layers paired with the luxurious ganache frosting.

Lemon Blueberry Layer Cake

Brighten up Dad’s day with this refreshing Lemon Blueberry Layer Cake.

Moist lemon cake layers studded with juicy blueberries, filled with tangy lemon curd, and frosted with creamy lemon buttercream, this cake is bursting with flavor and perfect for Father’s Day.

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/4 cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 cup buttermilk
• 1 1/2 cups fresh blueberries, tossed in 1 tablespoon flour

For the lemon curd:

• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice
• 1/4 cup unsalted butter, cubed

For the lemon buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1-2 tablespoons milk (if needed)

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
• In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
• Beat in the eggs, one at a time, until well combined. Stir in the lemon juice and lemon zest.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
• Gently fold in the flour-coated blueberries.
• Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the lemon curd:

• In a heatproof bowl set over a pot of simmering water, whisk together the eggs, sugar, and lemon juice.
• 2. Cook the mixture, whisking constantly, until it thickens and coats the back of a spoon, about 8-10 minutes.
• Remove the bowl from the heat and whisk in the cubed butter until melted and smooth.
• Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any lumps.
• Cover the surface of the lemon curd with plastic wrap and refrigerate until chilled and thickened.

For the lemon buttercream:

• In a large mixing bowl, beat the softened butter until smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, beating well after each addition.
• Beat in the fresh lemon juice and lemon zest until the buttercream is smooth and fluffy. If needed, add milk, one tablespoon at a time, until desired consistency is reached.

Assembly:

• Place one cooled cake layer on a serving plate or cake stand.
• Spread a layer of lemon curd evenly over the cake layer.
• Place the second cake layer on top and repeat with another layer of lemon curd.
• Top with the third cake layer and frost the top and sides of the cake with the lemon buttercream.
• Decorate the cake with additional blueberries and lemon zest, if desired.

This Lemon Blueberry Layer Cake is a delightful dessert that’s perfect for celebrating Father’s Day.

Dad will love the refreshing combination of lemon cake, juicy blueberries, tangy lemon curd, and creamy lemon buttercream.

Decadent Chocolate Peanut Butter Cake

Indulge Dad’s sweet cravings with this Decadent Chocolate Peanut Butter Cake.

Moist chocolate cake layers filled and frosted with creamy peanut butter frosting, and topped with chocolate ganache and chopped peanuts, this cake is a chocolate and peanut butter lover’s dream come true.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the peanut butter frosting:

• 1 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 4 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

For the chocolate ganache:

• 1/2 cup heavy cream
• 4 oz semi-sweet chocolate, chopped
• For garnish:
• Chopped peanuts

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
• In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and beat on medium speed for 2 minutes.
• Stir in the boiling water until the batter is smooth (it will be thin).
• Divide the batter evenly among the prepared cake pans.
• Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the peanut butter frosting:

• In a large mixing bowl, beat the softened butter and creamy peanut butter until smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, beating well after each addition.
• Beat in the milk and vanilla extract until the frosting is smooth and fluffy.

For the chocolate ganache:

• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
• Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
• Stir the mixture until the chocolate is completely melted and the ganache is smooth.

Assembly:

• Place one cooled cake layer on a serving plate or cake stand.
• Spread a layer of peanut butter frosting evenly over the cake layer.
• Place the second cake layer on top and repeat with another layer of peanut butter frosting.
• Top with the third cake layer and frost the top and sides of the cake with the remaining peanut butter frosting.
• Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
• Garnish the cake with chopped peanuts.

This Decadent Chocolate Peanut Butter Cake is a dreamy dessert that’s perfect for spoiling Dad on Father’s Day.

With moist chocolate cake layers, creamy peanut butter frosting, and rich chocolate ganache, it’s a true indulgence for any chocolate and peanut butter lover.

Vanilla Bean Bundt Cake with Salted Caramel Drizzle

Treat Dad to the elegant simplicity of this Vanilla Bean Bundt Cake with Salted Caramel Drizzle.

The moist and fragrant vanilla bean cake, with its tender crumb and delicate flavor, is elevated to gourmet status with a luscious salted caramel drizzle, making it a sophisticated yet comforting dessert for Father’s Day.

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1 tablespoon vanilla bean paste or vanilla extract

For the salted caramel drizzle:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into cubes
• 1/2 cup heavy cream
• 1 teaspoon sea salt flakes

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
• In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and vanilla bean paste until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Pour the batter into the prepared bundt pan and smooth the top with a spatula.
• Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the salted caramel drizzle:

• In a heavy-bottomed saucepan, heat the granulated sugar over medium heat, stirring constantly with a heatproof spatula or wooden spoon.
• Continue to cook the sugar until it melts completely and turns a deep amber color.
• Carefully add the butter to the melted sugar, stirring constantly until the butter is melted and fully incorporated.
• Slowly pour in the heavy cream while stirring constantly. Be careful as the mixture will bubble up.
• Continue to cook the caramel for another 1-2 minutes, until it thickens slightly.
• Remove the caramel from the heat and stir in the sea salt flakes.
• Let the caramel cool for a few minutes before drizzling it over the cooled bundt cake.

This Vanilla Bean Bundt Cake with Salted Caramel Drizzle is a sophisticated and elegant dessert that’s perfect for celebrating Father’s Day.

Dad will love the delicate flavor of the vanilla bean cake paired with the rich and luscious salted caramel drizzle.

Raspberry Almond Cake with Cream Cheese Frosting

Impress Dad with the delightful combination of flavors in this Raspberry Almond Cake with Cream Cheese Frosting.

Moist almond cake layers filled with tangy raspberry preserves and frosted with creamy cream cheese frosting, this cake is a sweet and fruity treat that Dad will adore on Father’s Day.

Ingredients:

• 2 cups all-purpose flour
• 1 cup almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup buttermilk
• 1 teaspoon almond extract
• 1/2 cup raspberry preserves

For the cream cheese frosting:

• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a medium bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Stir in the almond extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
• Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the cream cheese frosting:

• In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, beating well after each addition.
• Beat in the vanilla extract until the frosting is smooth and fluffy.

Assembly:

• Place one cooled cake layer on a serving plate or cake stand.
• Spread a layer of raspberry preserves evenly over the cake layer.
• Place the second cake layer on top and frost the top and sides of the cake with the cream cheese frosting.
• Decorate the cake with fresh raspberries, if desired.
• Recipe Conclusion: This Raspberry Almond Cake with Cream Cheese Frosting is a delightful dessert that’s perfect for celebrating Father’s Day. Dad will love the moist almond cake layers filled with tangy raspberry preserves and frosted with creamy cream cheese frosting.

Coffee and Walnut Cake with Espresso Buttercream

Wake Dad up to the rich flavors of this Coffee and Walnut Cake with Espresso Buttercream.

Moist coffee-infused cake layers, studded with crunchy walnuts, and frosted with a velvety espresso buttercream, this cake is the perfect indulgence for any coffee-loving Dad on Father’s Day.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon instant coffee granules
• 1 tablespoon hot water
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup chopped walnuts

For the espresso buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons instant espresso powder
• 2 tablespoons hot water
• 1 teaspoon vanilla extract

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
• In a small bowl, dissolve the instant coffee granules in hot water. Set aside to cool.
• In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
• Stir in the cooled coffee mixture and chopped walnuts until well combined.
• Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the espresso buttercream:

• In a small bowl, dissolve the instant espresso powder in hot water. Set aside to cool.
• In a large mixing bowl, beat the softened butter until smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, beating well after each addition.
• Beat in the cooled espresso mixture and vanilla extract until the buttercream is smooth and fluffy.

Assembly:

• Place one cooled cake layer on a serving plate or cake stand.
• Spread a layer of espresso buttercream evenly over the cake layer.
• Place the second cake layer on top and repeat with another layer of espresso buttercream.
• Top with the third cake layer and frost the top and sides of the cake with the remaining espresso buttercream.
• Decorate the cake with whole or chopped walnuts, if desired.

This Coffee and Walnut Cake with Espresso Buttercream is a sophisticated and flavorful dessert that’s perfect for celebrating Father’s Day.

Dad will love the rich coffee-infused cake layers paired with the velvety espresso buttercream, creating a decadent treat that’s sure to impress.

Lemon Pound Cake with Lemon Glaze

Brighten Dad’s day with the zesty freshness of this Lemon Pound Cake with Lemon Glaze.

Moist and tender lemon pound cake, infused with lemon zest and juice, and drizzled with a tangy lemon glaze, this cake is a burst of sunshine in every bite, perfect for Father’s Day.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup sour cream
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• For the lemon glaze:
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

Instructions:

• Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan.
• In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the lemon glaze:

• In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth.
• Drizzle the lemon glaze over the cooled pound cake, allowing it to drip down the sides.
• Let the glaze set for a few minutes before slicing and serving.

This Lemon Pound Cake with Lemon Glaze is a delightful dessert that’s perfect for celebrating Father’s Day.

Dad will love the bright and zesty flavor of the lemon-infused cake, paired with the tangy lemon glaze, creating a refreshing treat that’s sure to bring a smile to his face.