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National Cake Day is November 26th


Keep Calm and Eat CakeEverybody likes cake. Seriously, who do you know that doesn’t like sweet, moist cake wrapped in silky frosting? Our mouths are watering just thinking about it! So, naturally, we wanted to find a day to celebrate everyone’s favorite dessert. And, what did we discover? We discovered that November 26th is National Cake Day! To honor the delicious dessert that is cake and to celebrate National Cake Day, we found some spectacular versions of your favorite cake flavors, as well as a unique cake recipe that is as surprising as it is sure to satisfy. Seriously, like you need an excuse to celebrate National Cake Day? Whip up these recipes and let them eat cake!

Love at First Sight Chocolate Cake

Love at First Sight - Modern Honey


Chocolate Cake

  • 1 3/4 cup Flour

  • 1 3/4 cup Sugar

  • 3/4 cup Cocoa (high quality)

  • 2 tsp. Baking Soda

  • 1 tsp. Baking Powder

  • 1 tsp. Salt

  • 1/2 cup Oil (canola or coconut oil)

  • 2 Eggs

  • 1 cup Buttermilk

  • 1 1/2 tsp. Vanilla

  • 1 cup Hot Water

Chocolate Buttercream Frosting

  • 1 1/2 cups Butter, softened

  • 1 cup Cocoa

  • 5 cups Powdered Sugar

  • 1 cup Cream or Milk


Preheat oven to 350 degrees. In large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients.

In mixing bowl, beat oil, eggs, buttermilk and vanilla for 1 minute. Add dry ingredients to wet ingredients and stir until combined. Pour in hot water and mix together.

Spray two 8 or 9 inch cake pans with non-stick cooking spray. You can also use three 8 inch cake pans for this recipe. Pour batter evenly into each pan. Bake at 22-27 minutes. Place toothpick or cake tester in the center of cake to check if it comes out clean.

Let cool before frosting.

To make Chocolate Buttercream Frosting

In mixing bowl, cream together Butter, Cocoa, Powdered Sugar, and Cream until light and fluffy. You may want to add more cream or milk depending on consistency. Once cake has cooled and has been removed from pans, frost each layer with frosting. Top cake with chocolate shavings.

Fresh Strawberry Cake with Strawberry Whipped Cream Frosting

Fresh Strawberry Cake - Spiced


For the Cake

  • 3 cups cake flour

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 3/4 cup unsalted butter, room temperature

  • 1 1/2 cups granulated sugar

  • 3 eggs

  • 1/2 cup sour cream

  • 2 tbsp vanilla extract

  • 3/4 cup milk

For the Strawberry Frosting

  • 3 cups heavy cream

  • 8 oz. cream cheese, room temperature

  • 3/4 cup granulated sugar

  • 1 tbsp vanilla extract

  • 3 pints strawberries, stems and hulls removed


Grease and flour 2 9” round cake pans; set aside. Preheat oven to 325°F. In a medium bowl, combine the cake flour, baking powder, and salt. Stir until well combined; set aside. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.

Add about ½ of the flour mixture to the bowl; mix on low speed until well combined. Add the sour cream, vanilla, and approximately half of the milk to the bowl. Mix on low until well combined. Add the remaining flour mixture; mix on low until well combined.

Add the remaining milk; mix on low until well combined. Divide the batter evenly between the 2 cake pans. Bake at 325°F for 34-36 minutes, or until a toothpick inserted into the center of the cake comes out clean.

For the Strawberry Frosting

In a medium bowl, beat the heavy cream until stiff peaks form; set aside. Using an electric mixer, beat the softened cream cheese on high speed until light and fluffy. Add the sugar and vanilla; beat on medium speed until fully combined.

Meanwhile, slice the strawberries into thin slices; set aside. Dice the remaining strawberries into smaller pieces. Add the diced strawberries to the bowl and mix until fully combined. Remove the bowl from the mixer and fold in the whipped cream with a large spoon or spatula. Fold in sliced strawberries.

To Assemble the Cake

Place one layer of cake on a large plate. Frost the top of the layer with Strawberry Frosting. Place the second layer of cake on top and frost the top of the cake. Using an offset spatula, frost the sides of the cake. Slice the remaining strawberries and garnish the top of the cake with the slices.

Caramel Apple Cinnamon Cake

Caramel Apple Cake - I am Baker


For Cake

  • 2/3 cup brown sugar

  • 2 tsp. cinnamon

  • 1 cup butter, room temperature

  • 1 1/2 cups granulated white sugar

  • 2 eggs

  • 3 tsp. vanilla extract

  • 3 cups all-purpose flour

  • 3 1/2 tsp. baking powder

  • 1 cup milk, room temperature

  • 2 apples, peeled and finely chopped

For Cinnamon Buttercream

  • 1/4 cup unsalted butter, room temperature

  • 1/4 tsp. vanilla extract

  • 2 tsp. cinnamon

  • 1 cup confectioners’ sugar

  • 1 -2 tbsp. heavy whipping cream

  • Caramel for drizzling


For Cake
Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans with either baking spray or line with parchment. Mix brown sugar and cinnamon together in a bowl. Set aside. Beat butter and sugar together in a bowl of stand mixer fitted with paddle attachment until smooth and creamy. Beat in eggs, 1 at a time, until incorporated. Add vanilla extract. Once incorporated remove bowl from mixer.

Sift flour and baking powder together in a bowl then stir into creamed butter mixture by hand. Mix milk into batter until smooth.

You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or 1/4 of your total batter) into one of the prepared cake pans; add 1/4 of the apples and 1/4 of the brown sugar mixture. Lightly pat apple mixture into batter. Gently pour another 1 1/2 cups of batter over apple layer; top with another 1/4 of the apples and brown sugar mixture. Lightly pat apples into batter. Repeat this with remaining batter and brown sugar/apple mixture in other cake pan.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes.
For Cinnamon Buttercream

Add butter, vanilla, cinnamon, confectioners’ sugar and 1 tablespoon in heavy cream to stand mixer fitted with paddle attachment. (You can also use a hand held mixer.) Turn mixer on slow to incorporate all ingredients. If frosting seems too thick add remaining heavy cream. Turn mixer on high and mix for 1-2 minutes or until frosting is lighter and fluffier. (You want frosting to be a spreadable consistency.)

Assembling Cake

Place first layer of cake on cake stand. Drizzle with up to 3 tablespoons of caramel. Cover layer in all of your frosting. (Should be about 1 cup) Place other layer of cake on top and drizzle with up to 3 tablespoons of caramel. Cake should be served immediately.