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The end of the week is a time for relaxation, unwinding, and indulging in some of life’s simple pleasures.
And what better way to kick off the weekend than with a delicious cake to share with friends or enjoy on your own?
Friday cake recipes bring together comforting flavors, creative twists, and fun ingredients, all wrapped up in one sweet treat.
Whether you’re a chocolate lover, fruit enthusiast, or someone who enjoys classic desserts with a modern flair, there’s a perfect cake recipe for every Friday.
From decadent chocolate cakes to fresh fruit-infused creations, these 30+ Friday cake recipes are sure to inspire your weekend baking adventures.
Perfect for dessert, coffee time, or even as a weekend gathering centerpiece, these cakes are guaranteed to satisfy any craving and make your Friday feel special.
With a variety of flavors, textures, and designs, each recipe offers something unique, whether you’re looking for something quick and easy or a more intricate, show-stopping bake.
So, grab your apron, fire up the oven, and let’s dive into these delicious Friday cake recipes that will make every weekend feel like a celebration!
30+ Irresistible Friday Cake Recipes to Celebrate the Weekend
There’s no better way to usher in the weekend than with a freshly baked cake, and with over 30 Friday cake recipes to choose from, you’re sure to find the perfect one to suit your taste.
These cakes are a great way to unwind after a busy week, gather with family and friends, or simply enjoy a moment of indulgence all by yourself.
Whether you prefer rich chocolate, fruity delights, or comforting spiced cakes, each recipe offers a chance to enjoy the sweetness of life.
So, get ready to bake, enjoy, and savor these treats all weekend long!
Lemon Blueberry Pound Cake
This Lemon Blueberry Pound Cake is a perfect balance of citrusy freshness and fruity sweetness, making it an ideal treat for a Friday afternoon gathering or weekend brunch. The rich and buttery cake is infused with lemon zest, and the blueberries provide bursts of flavor in every bite. Topped with a simple glaze, this cake is both delicious and visually appealing.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh blueberries (or frozen, thawed)
- 1 tablespoon flour (for coating blueberries)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream, beginning and ending with the dry ingredients.
- In a small bowl, toss the blueberries with a tablespoon of flour to prevent them from sinking in the batter. Gently fold the blueberries into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-70 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.
- Optional: Drizzle with a lemon glaze (mix powdered sugar and lemon juice) before serving.
This Lemon Blueberry Pound Cake is a delightful way to end the workweek on a sweet note. Its rich, buttery texture paired with the tangy lemon and juicy blueberries creates a perfect harmony of flavors. Whether enjoyed with a cup of tea or as a dessert at dinner, this cake is sure to become a Friday favorite. Its easy preparation and impressive appearance also make it a crowd-pleaser for any occasion.
Chocolate Coffee Bundt Cake
Indulge in the rich, decadent flavor of this Chocolate Coffee Bundt Cake, which blends the deep taste of chocolate with a hint of coffee. The moist, tender crumb and chocolate glaze will leave you craving more. Perfect for coffee lovers, this cake makes a delightful treat to kickstart your Friday evening or to share with friends and family over the weekend.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup sour cream
- 1 cup brewed coffee, cooled
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and brewed coffee. Mix until just combined.
- If using chocolate chips, fold them into the batter.
- Pour the batter into the prepared Bundt pan and spread evenly.
- Bake for 45-50 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.
- For the glaze: Melt 4 ounces of chocolate with 2 tablespoons of butter and drizzle over the cooled cake.
This Chocolate Coffee Bundt Cake is a decadent combination of flavors that are sure to satisfy any chocolate lover’s cravings. The subtle bitterness of coffee enhances the richness of the chocolate, creating a deep and indulgent taste. Its tender texture and glossy chocolate glaze make it both beautiful and irresistible. Enjoy it as a Friday treat or a weekend dessert, and savor every delicious bite.
Cinnamon Swirl Coffee Cake
Cinnamon Swirl Coffee Cake is the ultimate comfort cake, ideal for Friday mornings or any time you crave a cozy, homey treat. With a soft, buttery cake base, a cinnamon-sugar swirl, and a crunchy streusel topping, this cake is the perfect pairing for a hot cup of coffee or tea. It’s simple to make and offers a lovely, sweet start to the weekend.
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the cinnamon swirl:
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the streusel topping:
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, cold and cubed
- ¼ teaspoon ground cinnamon
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- For the cake: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined.
- For the cinnamon swirl: In a small bowl, mix together the brown sugar and cinnamon.
- Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Top with the remaining batter and swirl the cinnamon-sugar into the cake with a knife.
- For the streusel topping: In a small bowl, combine the flour, sugar, and cinnamon. Add the cold butter and mix until the mixture resembles coarse crumbs. Sprinkle the streusel over the top of the cake.
- Bake for 35-40 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.
Cinnamon Swirl Coffee Cake is the quintessential Friday cake that combines the sweetness of cinnamon with a moist, fluffy cake base. It’s an irresistible treat that’s perfect for sharing with family or friends or simply enjoying by yourself with a cup of coffee. The buttery streusel topping and cinnamon swirl provide a delightful contrast in texture and flavor, making this cake a comforting and satisfying choice to start the weekend.
Vanilla Bean Chiffon Cake
This Vanilla Bean Chiffon Cake is a light, airy treat that is perfect for any Friday celebration or a casual weekend gathering. The delicate crumb, infused with the subtle elegance of vanilla bean, creates a fluffy texture that melts in your mouth. With a simple glaze or dusting of powdered sugar, this cake is a sophisticated yet easy choice for a Friday dessert.
Ingredients:
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar, divided
- 6 large eggs, separated
- 1/3 cup vegetable oil
- 1 teaspoon vanilla bean paste
- 1 teaspoon lemon zest
- ¾ cup water
- ¼ teaspoon cream of tartar
- 1 tablespoon powdered sugar (for dusting, optional)
Instructions:
- Preheat your oven to 325°F (163°C). Grease and line a 10-inch tube pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and ¾ cup of the sugar.
- In another bowl, whisk together the egg yolks, vegetable oil, vanilla bean paste, lemon zest, and water.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining sugar, continuing to beat until stiff peaks form.
- Gently fold the egg whites into the batter, being careful not to deflate the mixture.
- Pour the batter into the prepared tube pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan upside down for about an hour. Once cool, remove from the pan and dust with powdered sugar, if desired.
This Vanilla Bean Chiffon Cake is the perfect way to welcome the weekend with a light yet flavorful dessert. The combination of a delicate, airy texture and the richness of vanilla bean makes it both elegant and approachable. Its simple yet luxurious flavor profile means it pairs wonderfully with a cup of tea or coffee, offering a refreshing end to a busy week.
Carrot Spice Cake
A warm, spiced cake full of carrots, nuts, and a hint of cinnamon, this Carrot Spice Cake is an excellent choice for a cozy Friday treat. Moist and flavorful, with a velvety cream cheese frosting, it’s a dessert that works equally well for an afternoon snack or a special family gathering. The mix of spices and fresh grated carrots creates a comforting flavor perfect for transitioning into the weekend.
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil
- 2 cups finely grated carrots
- ½ cup walnuts or pecans, chopped (optional)
- 1 teaspoon vanilla extract
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs, granulated sugar, brown sugar, and oil until smooth. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the grated carrots and chopped walnuts, if using.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting: Beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth.
- Frost the cooled cakes with the cream cheese frosting and garnish with extra chopped walnuts if desired.
This Carrot Spice Cake is a comforting, flavorful dessert that brings the warmth of spices and the natural sweetness of carrots together. The moist texture of the cake, complemented by the rich cream cheese frosting, makes it a satisfying treat to enjoy on a Friday afternoon. The nuts add a delightful crunch, creating a perfect balance of textures. This cake is ideal for sharing with loved ones as you unwind and celebrate the end of the week.
Strawberry Shortcake Cake
Strawberry Shortcake Cake is a beautiful and refreshing dessert perfect for the warmer months. With layers of light vanilla sponge cake, whipped cream, and fresh, sweet strawberries, this dessert is as visually stunning as it is delicious. This is a great way to end a Friday meal or enjoy it as a special treat during a relaxed weekend gathering.
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the filling:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 3 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (for strawberries)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- For the strawberry filling: Toss the sliced strawberries with the granulated sugar and let them sit for 10-15 minutes to release their juices.
- To assemble: Place one cake layer on a serving platter, spread a layer of whipped cream on top, and add a layer of strawberries. Place the second cake layer on top, and repeat the whipped cream and strawberry layers.
- Garnish with additional strawberries and whipped cream before serving.
This Strawberry Shortcake Cake is the perfect dessert to enjoy at the start of the weekend. With its light, fluffy texture, the sweetness of fresh strawberries, and the indulgence of whipped cream, it’s both refreshing and indulgent. The simple, clean flavors make it a great choice for sharing with friends and family as you kick back and relax. Its beautiful presentation also makes it a fantastic choice for special occasions or as a Friday treat after a busy week.
Chocolate Espresso Cake
The rich, deep flavor of espresso combined with the smooth decadence of chocolate makes this Chocolate Espresso Cake a perfect Friday indulgence. The layers are moist and infused with a subtle coffee flavor that complements the bittersweet chocolate. This cake, topped with a glossy ganache and a sprinkle of cocoa powder, offers an elevated treat to end your week on a delicious note.
Ingredients:
For the cake:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup hot brewed espresso
- ½ cup whole milk
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the ganache:
- 8 ounces dark chocolate, chopped
- ½ cup heavy cream
- 2 tablespoons unsalted butter
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the hot brewed espresso, milk, eggs, vegetable oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the ganache: Heat the cream in a saucepan over medium heat until it just begins to simmer. Pour over the chopped chocolate and stir until smooth. Stir in the butter until fully incorporated.
- Once the cakes are cool, spread a layer of ganache between the cake layers and cover the top and sides with the remaining ganache.
- Let the ganache set for about 30 minutes before serving.
This Chocolate Espresso Cake is a luxurious way to end the week. The combination of rich chocolate and bold espresso flavors creates a deep, satisfying dessert that coffee lovers will adore. With the smooth ganache on top, this cake feels indulgent yet balanced, making it the ideal treat for Friday night. Whether you’re having it alone with a cup of coffee or sharing with friends, it’s a cake that is sure to impress.
Lemon Blueberry Pound Cake
Bright, tangy lemon and sweet, juicy blueberries come together in this deliciously moist Lemon Blueberry Pound Cake. Perfect for a relaxed Friday afternoon or a weekend brunch, this cake combines a tender crumb with bursts of fruit flavor, balanced by the citrusy zing of lemon. It’s the ideal dessert to welcome the weekend, offering a refreshing balance of flavors.
Ingredients:
For the cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 ½ cups fresh blueberries
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest and vanilla extract.
- Alternately add the flour mixture and sour cream, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 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.
- For the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
This Lemon Blueberry Pound Cake is a refreshing way to kick off the weekend with its bright flavors and satisfying texture. The sweet blueberries add bursts of flavor in every bite, while the lemon glaze gives it an extra pop of citrusy sweetness. It’s a versatile cake that can be enjoyed as an afternoon snack, dessert, or even at breakfast with a cup of tea. The combination of citrus and berries makes it both light and comforting, the perfect way to celebrate a well-earned Friday.
Coconut Lime Cake
Escape to a tropical paradise with this Coconut Lime Cake. The cake is soft, moist, and full of coconut flavor, enhanced by the zing of fresh lime. Topped with a luscious coconut frosting, this cake offers a delightful balance of sweetness and citrus that’s perfect for a Friday treat or a weekend gathering. Its exotic flavor combination is sure to transport your taste buds to a sunny beach.
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned coconut milk
- 1 tablespoon lime zest
- 2 tablespoons fresh lime juice
For the coconut frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 2 tablespoons lime juice
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lime zest, and lime juice.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, mixing until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting: Beat the butter until creamy, then gradually add the powdered sugar, vanilla, and lime juice, mixing until smooth.
- Spread the coconut frosting between the cake layers and over the top. Sprinkle shredded coconut over the top for garnish.
This Coconut Lime Cake is the perfect way to escape to a tropical paradise without leaving your kitchen. The combination of coconut and lime is refreshingly light, making this cake ideal for any Friday celebration. The soft, moist layers and creamy frosting give it a satisfying richness, while the tangy lime provides a refreshing twist. It’s a wonderful dessert for a summer evening or anytime you want to add a bit of sunshine to your week.
Carrot Cake with Cream Cheese Frosting
A timeless classic, this Carrot Cake is the perfect blend of sweetness, spice, and texture, making it an ideal Friday cake. With its moist crumb, rich flavor from cinnamon and nutmeg, and the crunch from chopped walnuts, this cake will quickly become a weekend favorite. The velvety cream cheese frosting on top adds a tangy contrast to the spiced cake, creating a balanced and indulgent dessert.
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts (optional)
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the eggs and sugar until light and fluffy. Add the oil and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the grated carrots and walnuts (if using).
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting: Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, mixing until smooth and creamy.
- Once the cakes have cooled, frost the top of one layer with the cream cheese frosting, then place the second layer on top and frost the top and sides.
This Carrot Cake with Cream Cheese Frosting is a wonderfully comforting and satisfying dessert. The moist texture and aromatic spice are perfectly complemented by the creamy, tangy frosting. It’s a classic cake that brings a little warmth and sweetness to the end of the week. Whether you enjoy it as a Friday night treat or share it with loved ones over the weekend, this cake will always be a crowd-pleaser.
Raspberry Almond Cake
This Raspberry Almond Cake is a perfect way to combine tart berries with the subtle richness of almond flavor. The cake itself is light yet moist, and the fresh raspberries burst with juiciness throughout. Topped with a simple almond glaze and a dusting of powdered sugar, it’s an elegant dessert that feels sophisticated yet easy to make, perfect for a Friday evening indulgence.
Ingredients:
For the cake:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 cup fresh raspberries
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons almond milk (or regular milk)
- ½ teaspoon almond extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the almond extract and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Gently fold in the raspberries, being careful not to crush them.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze: In a small bowl, whisk together the powdered sugar, almond milk, and almond extract until smooth. Drizzle over the cooled cake and dust with powdered sugar before serving.
This Raspberry Almond Cake is the perfect way to welcome the weekend. The bright, tart raspberries contrast beautifully with the sweet, nutty almond flavor in the cake, creating a satisfying balance of tastes. The light almond glaze on top adds a delicate finish to this delightful dessert. It’s perfect for a Friday gathering or to enjoy with a hot cup of tea as you unwind at the end of the week.
Peanut Butter Chocolate Cake
This Peanut Butter Chocolate Cake is a dream come true for anyone who loves the classic combination of chocolate and peanut butter. The moist chocolate cake is complemented by a creamy, peanut butter filling that brings a satisfying richness to each bite. Finished off with a glossy chocolate ganache, this cake is sure to satisfy your sweet tooth and make your Friday feel extra special.
Ingredients:
For the cake:
- 1 ¾ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup whole milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot water
For the peanut butter filling:
- 1 cup peanut butter
- 1 cup powdered sugar
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ cup heavy cream
For the ganache:
- 8 ounces semisweet chocolate, chopped
- ½ cup heavy cream
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, beat the eggs, sugar, brown sugar, milk, oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add the hot water, mixing until smooth. The batter will be thin.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the peanut butter filling: In a bowl, beat together the peanut butter, powdered sugar, butter, and vanilla extract until smooth. Gradually add the cream and mix until creamy.
- Once the cakes are cool, spread the peanut butter filling on top of one layer, then place the second layer on top.
- For the ganache: Heat the cream in a saucepan until it just begins to simmer. Pour over the chopped chocolate and stir until smooth.
- Pour the ganache over the top of the cake, allowing it to drizzle down the sides. Let the ganache set before slicing and serving.
Peanut Butter and Chocolate Cake is the ultimate indulgence for anyone who loves the irresistible combination of rich chocolate and creamy peanut butter. The layers of moist chocolate cake, smooth peanut butter filling, and glossy ganache make this dessert decadent and unforgettable. Whether you’re treating yourself to something special or sharing it with family and friends, this cake is the perfect way to end your Friday on a sweet note.
Lemon Blueberry Bundt Cake
This Lemon Blueberry Bundt Cake is a refreshing and delightful dessert that brings together the bright zest of lemon with the juicy sweetness of blueberries. The cake itself is tender and moist, thanks to the addition of sour cream, and the burst of blueberries throughout adds both flavor and a lovely color contrast. It’s a light yet satisfying treat to enjoy as you wind down the week and is perfect for serving at gatherings or enjoying with your afternoon coffee.
Ingredients:
For the cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon lemon zest
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
- 1 cup sour cream
- 1 ½ cups fresh blueberries (tossed in flour)
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and lemon zest.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and lemon extract.
- Alternately add the dry ingredients and sour cream, starting and ending with the dry ingredients.
- Gently fold in the blueberries, being careful not to crush them.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50-55 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest. Drizzle over the cooled cake before serving.
The Lemon Blueberry Bundt Cake is the perfect balance of sweet and tart, making it an ideal dessert to kick off your weekend. The light, citrusy flavor paired with the burst of blueberries is refreshing yet comforting. With a tangy lemon glaze, this cake will quickly become your go-to Friday treat, ideal for a cozy evening or sharing with loved ones. It’s a cake that feels fresh and indulgent, bringing the best of both worlds to the table.
Chocolate Mint Cake
Chocolate Mint Cake is a decadent dessert that perfectly combines the richness of chocolate with the refreshing taste of mint. The moist chocolate cake layers are complemented by a silky mint filling and topped with a glossy chocolate ganache. This cake has a wonderfully cool and minty flavor, making it a perfect Friday night dessert for those who enjoy bold and unique flavor combinations.
Ingredients:
For the cake:
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon mint extract
- ½ cup hot water
For the mint filling:
- 1 ½ cups powdered sugar
- ¼ cup unsalted butter, softened
- 1 teaspoon mint extract
- 2 tablespoons heavy cream
- A few drops of green food coloring (optional)
For the ganache:
- 8 ounces semisweet chocolate, chopped
- ½ cup heavy cream
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs and sugar until smooth. Add the oil, vanilla extract, and mint extract, and mix well.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Stir in the hot water (the batter will be thin).
- Divide the batter evenly between the two pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the mint filling: In a medium bowl, beat the powdered sugar, butter, mint extract, heavy cream, and food coloring (if using) until smooth and creamy.
- Once the cakes have cooled, spread a layer of the mint filling on top of one layer, then place the second layer on top.
- For the ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Pour over the chopped chocolate and stir until smooth.
- Pour the ganache over the top of the cake, letting it drip down the sides. Allow the ganache to set before serving.
The Chocolate Mint Cake is a rich and indulgent treat that offers a delightful blend of flavors. The decadent chocolate cake layers are perfectly complemented by the cool mint filling, making this a cake that’s not only delicious but also refreshing. Finished off with a smooth chocolate ganache, this cake is the ultimate Friday night indulgence. Whether you’re treating yourself or hosting a special gathering, this cake will surely be the star of the show.
Cinnamon Streusel Coffee Cake
Cinnamon Streusel Coffee Cake is the ultimate dessert to pair with your Friday morning or afternoon coffee. The cake is soft and buttery, with swirls of cinnamon sugar throughout, topped with a delicious streusel crumb topping. This cake is light, yet full of flavor, making it a comforting and indulgent dessert to start or end your weekend with.
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the streusel topping:
- ¾ cup packed brown sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, cream the butter and sugar together 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, alternating with the sour cream, mixing until smooth.
- Pour the batter into the prepared pan, smoothing the top.
- For the streusel: In a small bowl, mix together the brown sugar, flour, cinnamon, and melted butter until crumbly.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 30-35 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.
Cinnamon Streusel Coffee Cake is the perfect treat for a Friday morning or a mid-afternoon pick-me-up. The soft, buttery cake is full of warm cinnamon flavor, and the sweet streusel topping adds just the right amount of crunch. It’s a simple, comforting dessert that’s sure to be loved by everyone who tries it. Enjoy it with a hot cup of coffee or tea, and start your weekend off right with this delicious cake.
Note: More recipes are coming soon!
