40 Recipes That Will Win at a Cake Walk

From the Recipe Creator: This cake is inventive and yet familiar. Be sure to use a springform pan so you can easily remove it from the cake. If it breaks while you're transferring it to the serving plate, just push the pieces back together, pressing gently. —Stella Ohanian, Porter Ranch, California

From the Recipe Creator: My mother's family members were all excellent cooks who were known for their great hospitality. As a longtime family favorite, this old-fashioned cake was always expected to be on the menu at holiday dinners, special occasions and potlucks. —Elisabeth Garrison, Elmer, New Jersey

From the Recipe Creator: We've always included pound cake on our family menus. Through the years I've tried many recipes, and I can honestly say this million-dollar pound cake is the best! It has a very fine, rich texture that makes it unusually smooth. That texture, plus fantastic flavor, makes this pound cake a special treat each time we serve it. —George Dunn, Jasper, Texas

From the Recipe Creator: This cake has a great homemade flavor and tender crumb. Be sure to pile on the buttery frosting, which adds a burst of vanilla. —Taste Recipes Test Kitchen

From the Recipe Creator: If you love a moist and creamy cake, this one’s for you. The lemon juice and lemonade give the layers a tangy, citrusy touch, and the cream cheese frosting with sprinkles makes it extra pretty. —Lauren Knoelke, Milwaukee, Wisconsin

From the Recipe Creator: This two-layer beauty features a striking red interior. It calls for more cocoa than most red velvet cakes, making it extra chocolaty. Feel free to change the color of the food coloring to suit the occasion. This recipe won a blue ribbon in the holiday cake division at the 2006 Alaska State Fair. I think this cake will be a winner in your house, too! —Cindi DeClue, Anchorage, Alaska

From the Recipe Creator: I tinkered with a plain apple cake recipe to create this moist, delicious winner. The result: old-fashioned goodness with a heavenly aroma! This cake is the perfect fall treat or holiday dessert, but it’s also great as a special breakfast or brunch item. —Lisa Speer, Palm Beach, Florida

From the Recipe Creator: This simple and tender cake has been celebrated in my family for years. Dressed up with tinted frosting and confetti, it becomes pure party fun. — Karen Berner, New Canaan, Connecticut

From the Recipe Creator: A luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich cake, which starts with a package mix. It’s best when served well chilled.—Antoinette Owens, Ridgefield, Connecticut

From the Recipe Creator: Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe and won first prize. —Sandra Johnson, Tioga, Pennsylvania

From the Recipe Creator: A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this carrot cake with cream cheese frosting is never enough—it's better than all the other carrot cakes I've tried! —Kim Orr, West Grove, Pennsylvania

From the Recipe Creator: Pecans and butter give this cake the same irresistible flavor as the ever-popular butter pecan ice cream flavor. —Becky Miller, Tallahassee, Florida

From the Recipe Creator: This recipe won several blue ribbons at our state fair. The made-from-scratch chocolate layer cake topped with a fudgy homemade frosting is truly a can't-miss dessert. —Donna Carman, Tulsa, Oklahoma

From the Recipe Creator: I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania

From the Recipe Creator: This recipe is my mother's oldest and most popular chocolate cake recipe. I always thought it should have a fancier name, but this is what she called it. Mom would say a fancy name would not make it taste better. —Beth Bristow West Plains, Missouri

From the Recipe Creator: Don't let the number of steps in this recipe fool you —it's easy to assemble. The cake bakes up high and fluffy, and the berries add a fresh fruity flavor. Cream cheese is a good substitute if you don't have mascarpone cheese handy. —Carol Witczak, Tinley Park, Illinois

From the Recipe Creator: I think this recipe combines two of the best and most famous ingredients from the South: sweet tea and pecans! Using a cake mix simplifies prep and helps ease the holiday time crunch. —Melissa Millwood, Lyman, South Carolina

From the Recipe Creator: Whenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. —Edith Holmstrom, Madison, Wisconsin

From the Recipe Creator: This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It is quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. —Trixie Fisher, Piqua, Ohio

From the Recipe Creator: Finely shredding the carrots gives this cake an extra-nice texture. The walnuts sprinkled on top add crunch, but you can leave them off if you prefer. —Pamela Brown, Williamsburg, Michigan

From the Recipe Creator: As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada

From the Recipe Creator: This moist, airy chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! —Trisha Kammers, Clarkston, Washington

From the Recipe Creator: Our family has enjoyed this remarkable layered cake for years. It's a favorite for many occasions. —Barbara Humiston, Tampa, Florida

From the Recipe Creator: It's just not Christmas at our house until this festive cake appears. This is different from other red velvets I’ve had; the icing is as light as snow. For quicker assembly, you can leave the layers untrimmed and simply frost the top and side of the cake with icing. —Kathryn Davison, Charlotte, North Carolina

From the Recipe Creator: Pound cake and chocolate make the best marble cake. — Ellen Riley, Birmingham, Alabama

From the Recipe Creator: This impressive hummingbird cake is my dad’s favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. —Nancy Zimmerman, Cape May Court House, New Jersey

From the Recipe Creator: This moist chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania

From the Recipe Creator: I found this Kentucky butter cake recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. —Joan Gertz, Palmetto, Florida

From the Recipe Creator: Most cake recipes feed a crowd. So we came up with this elegant little cake that serves six. That's enough for two…with just the right amount of leftovers! —Taste Recipes Test Kitchen

From the Recipe Creator: Tres leches means "three milks." This cake gets its name because it uses three kinds of milk—evaporated, condensed and cream. This tres leches cake's light and airy texture has made it a classic in Mexican kitchens for generations. —Taste Recipes Test Kitchen

From the Recipe Creator: This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. —Kathleen Smith, Overland, Missouri

From the Recipe Creator: This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. —Jeanette McKenna, Vero Beach, Florida

From the Recipe Creator: When I need an impressive dessert for a special occasion, this is the recipe I turn to. My guests are glad I do! —Edna Hoffman, Hebron, Indiana

From the Recipe Creator: I love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream. —Thomas Faglon, Somerset, New Jersey

From the Recipe Creator: I first made this cake for my father's birthday and now it is the only cake that he requests. This cake has complex flavors and is decidedly unique. —Cleo Gonske, Redding, California

From the Recipe Creator: When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table!—Mary Ann Iverson, Woodville, Wisconsin

From the Recipe Creator: The delicate orange flavor of this simply delicious cake is perfect for rounding out a rich meal. The orange glaze would also be a nice way to top off slices of your favorite angel food cake. —Marjorie Ebert, Conewango Valley, New York

From the Recipe Creator: The combination of mocha and peanut butter will satisfy every sweet tooth at your table. The garnish is a little extra work, but what are special occasions for? —Tammy Bollman, Minatare, Nebraska