10 Quick Cake Recipes Everyone Can Make

We all love indulging in a slice of delicious cake, but sometimes we just don’t have the time or energy to spend hours in the kitchen baking. That’s why in this post, we’ll be sharing 10 quick cake recipes that everyone can make.

From classic flavors like vanilla and chocolate to more creative options like lemon and raspberry, these recipes are simple, easy to follow, and require minimal ingredients. They’re perfect for those times when you need a last-minute dessert or just want a sweet treat without all the fuss.

Whether you’re a seasoned baker or just starting out, these recipes are sure to impress. We’ll also be sharing some tips and tricks for making the perfect cake every time, including how to avoid common baking mistakes and how to make substitutions if you don’t have all the ingredients on hand.

1. Classic Vanilla Cake

If you’re looking for a classic vanilla cake recipe that is both delicious and easy to make, look no further than Liv for Cake’s vanilla cake recipe. This recipe produces a moist and fluffy vanilla cake with a tender crumb that is perfect for any occasion, from birthdays to weddings to simple weeknight desserts. The recipe is easy to follow and doesn’t require any special equipment, making it accessible to bakers of all skill levels. So grab your mixing bowl and get ready to make the best vanilla cake of your life!

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 1/4 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup buttermilk, room temperature

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour three 6-inch cake pans, or two 8-inch cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter until smooth. Gradually add in the sugar and beat until light and fluffy, about 3-5 minutes.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Add the vegetable oil and vanilla extract and beat until well combined.
6. Add in the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
8. Bake for 20-25 minutes for 6-inch pans, or 25-30 minutes for 8-inch pans, or until a toothpick inserted into the center of the cake comes out clean.
9. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Once the cakes are completely cool, frost and assemble as desired.

2. Chocolate Cake

This homemade chocolate cake recipe is one of my all-time favorites because it’s incredibly moist, rich, and chocolaty. I love how easy it is to make and how versatile it is for any occasion, whether it’s a birthday party or a casual weekend dessert. The addition of sour cream in the batter gives the cake a wonderful tangy flavor and tender texture that’s simply irresistible. And the homemade chocolate frosting is the perfect complement to the cake, with its creamy and decadent chocolatey goodness. Overall, this recipe is a must-try for any chocolate lover, and it never fails to impress me and my guests with its deliciousness.

Ingredients:

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

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add in milk, vegetable oil, eggs, and vanilla extract, and beat on medium speed until well combined.
4. Reduce the speed to low and add in boiling water. Mix until smooth and well combined.
5. Stir in sour cream and mix until well combined.
6. Pour the batter evenly into the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. Once the cakes are cool, frost with your favorite chocolate frosting and serve. Enjoy!

3. Lemon Cake

This lemon cake with creamy filling and lemon curd is a showstopper dessert that I absolutely adore. The combination of tangy lemon flavor with the sweet and creamy filling is simply heavenly. The moist and fluffy cake layers are infused with lemon zest and juice, giving it a bright and refreshing taste. The creamy filling is made with cream cheese, powdered sugar, and whipped cream, which perfectly complements the tartness of the lemon curd. This cake is perfect for any special occasion, and it’s sure to impress your guests with its deliciousness and elegant presentation.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1/2 cup freshly squeezed lemon juice
• 2 tbsp lemon zest
• 1 cup buttermilk

For the filling:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, whipped

For the lemon curd:

• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup freshly squeezed lemon juice
• 1 tbsp lemon zest
• 1/2 cup unsalted butter, cubed

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat butter and sugar on medium-high speed until light and fluffy.
4. Add in eggs, one at a time, beating well after each addition.
5. Mix in lemon juice and zest until well combined.
6. Gradually add in the flour mixture, alternating with the buttermilk, and mix until smooth.
7. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. While the cakes are cooling, prepare the filling by beating cream cheese, powdered sugar, and vanilla extract on medium speed until smooth.
10. Fold in the whipped cream until well combined and refrigerate until ready to use.
11. To make the lemon curd, whisk together eggs, sugar, lemon juice, and zest in a medium saucepan.
12. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
13. Remove from heat and stir in the butter until melted and smooth.
14. Strain the curd through a fine-mesh sieve into a bowl and cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill until ready to use.
15. Once the cakes are cool, assemble the cake by placing one cake layer on a serving plate and spreading the creamy filling evenly over the top.
16. Top with the second cake layer and spread the lemon curd over the top.
17. Refrigerate the cake for at least 1 hour before serving. Enjoy!

4. Carrot Cake

As a lover of all things sweet, this carrot cake recipe is one of my absolute favorites. The combination of moist, tender cake with the perfect amount of spice and the sweetness of the cream cheese frosting is simply irresistible. This recipe uses fresh carrots and applesauce for added moisture, as well as a blend of warm spices like cinnamon, nutmeg, and ginger to give it a flavorful kick. And the cream cheese frosting is the perfect complement to the cake, with its tangy and creamy texture. This carrot cake is perfect for any occasion, and it’s sure to be a crowd-pleaser.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup unsweetened applesauce
• 2 cups grated carrots

For the cream cheese frosting:

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

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large mixing bowl, beat sugar and oil on medium-high speed until well combined.
4. Add in eggs, one at a time, beating well after each addition.
5. Mix in vanilla extract and applesauce until well combined.
6. Gradually add in the flour mixture and mix until just combined.
7. Fold in the grated carrots until evenly distributed.
8. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
10. While the cakes are cooling, prepare the cream cheese frosting by beating butter, cream cheese, and vanilla extract on medium speed until creamy.
11. Gradually add in the powdered sugar, beating until well combined and smooth.
12. Once the cakes are cool, assemble the cake by placing one cake layer on a serving plate and spreading a thick layer of frosting over the top.
13. Top with the second cake layer and spread the remaining frosting over the top and sides of the cake.
14. Chill the cake in the refrigerator for at least 30 minutes before serving. Enjoy!

5. Red Velvet Cake

This red velvet cake recipe is one of my favorites because of its rich, indulgent flavor and beautiful deep red color. The combination of cocoa powder, buttermilk, and vinegar creates a unique flavor profile that is both tangy and sweet. The cream cheese frosting is the perfect complement to the cake, with its smooth and creamy texture. This recipe is perfect for special occasions or just as a treat for yourself, and it’s sure to impress your family and friends.

Ingredients:

For the cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp unsweetened cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 1 tsp vanilla extract
• 1 oz red food coloring
• 1 tsp white vinegar

For the cream cheese frosting:

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

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a large mixing bowl, beat oil, buttermilk, eggs, vanilla extract, food coloring, and vinegar on medium speed until well combined.
4. Gradually add in the flour mixture and mix until just combined.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. While the cakes are cooling, prepare the cream cheese frosting by beating cream cheese, butter, and vanilla extract on medium speed until creamy.
8. Gradually add in the powdered sugar, beating until well combined and smooth.
9. Once the cakes are cool, assemble the cake by placing one cake layer on a serving plate and spreading a thick layer of frosting over the top.
10. Top with the second cake layer and spread the remaining frosting over the top and sides of the cake.
11. Chill the cake in the refrigerator for at least 30 minutes before serving. Enjoy!

6. Matcha Green Tea Cake

This matcha cake recipe is a unique twist on the classic vanilla cake, and it’s one of my favorites because of its delicate, earthy flavor and beautiful green color. Matcha is a Japanese green tea powder that is high in antioxidants and has a distinct, slightly bitter taste that pairs perfectly with the sweetness of the cake. The addition of almond flour gives the cake a light and moist texture, while the matcha frosting adds an extra layer of flavor and color. This recipe is perfect for tea parties, birthdays, or any special occasion.

Ingredients:

For the cake:

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 2 tbsp matcha powder

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp matcha powder
• 2 tbsp milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium mixing bowl, whisk together flour, almond flour, baking powder, and salt.
3. In a large mixing bowl, beat butter and sugar on medium speed until light and fluffy.
4. Add in eggs, one at a time, beating well after each addition.
5. Stir in vanilla extract.
6. Gradually add in the flour mixture, alternating with the milk, and mix until just combined.
7. Stir in matcha powder until well combined.
8. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. While the cake is cooling, prepare the frosting by beating butter on medium speed until creamy.
11. Gradually add in powdered sugar and matcha powder, beating until well combined.
12. Add in milk and beat until smooth and creamy.
13. Once the cake is cool, spread the frosting over the top and sides of the cake.
14. Chill the cake in the refrigerator for at least 30 minutes before serving. Enjoy!

7. Tiramisu Cake

This tiramisu cake recipe is a luxurious twist on the classic Italian dessert. It combines layers of rich, moist vanilla cake with a creamy mascarpone filling and a decadent coffee syrup, all topped with a fluffy mascarpone frosting. I love this recipe because it’s the perfect balance of sweetness, richness, and coffee flavor. Plus, it’s a showstopper dessert that is sure to impress any guests. Whether you’re celebrating a special occasion or just looking for a delicious and indulgent treat, this tiramisu cake is a must-try.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 1/4 cups milk

For the coffee syrup:

• 1/2 cup brewed coffee, cooled
• 1/4 cup granulated sugar
• 1/4 cup coffee liqueur (such as Kahlúa)

For the filling:

• 2 cups mascarpone cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

For the frosting:

• 1 1/2 cups mascarpone cheese
• 1 1/2 cups heavy cream
• 1 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
2. In a medium mixing bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, beat butter and sugar on medium speed until light and fluffy.
4. Add in eggs, one at a time, beating well after each addition.
5. Stir in vanilla extract.
6. Gradually add in the flour mixture, alternating with the milk, and mix until just combined.
7. Divide the batter evenly between the prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. While the cakes are cooling, prepare the coffee syrup by stirring together brewed coffee, sugar, and coffee liqueur until the sugar is dissolved.
10. In a large mixing bowl, beat mascarpone cheese, heavy cream, powdered sugar, and vanilla extract on medium speed until smooth and creamy.
11. Once the cakes are cool, use a pastry brush to brush each layer generously with the coffee syrup.
12. Spread a layer of the mascarpone filling on top of the first cake layer, then repeat with the remaining layers.
13. Chill the cake in the refrigerator for at least 30 minutes before preparing the frosting.
14. In a large mixing bowl, beat mascarpone cheese, heavy cream, powdered sugar, and vanilla extract on medium speed until soft peaks form.
15. Spread the frosting over the top and sides of the cake.
16. Chill the cake in the refrigerator for at least 1 hour before serving. Enjoy!

8. Peanut Butter Banana Cake

I absolutely love this peanut butter banana cake recipe from Giada De Laurentiis! It’s the perfect combination of two of my favorite flavors and makes for a delicious and satisfying dessert or snack. The cake itself is moist and fluffy, while the peanut butter cream cheese frosting adds a creamy and slightly tangy contrast. The addition of sliced bananas on top makes for a pretty presentation and adds a fresh, fruity flavor. Overall, this cake is easy to make and always a crowd-pleaser.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup creamy peanut butter
• 2 large eggs
• 2 ripe bananas, mashed
• 1 tsp vanilla extract
• 1 cup buttermilk

For the frosting:

• 1/2 cup creamy peanut butter
• 4 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• 3 cups powdered sugar
• 1-2 tbsp milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a medium mixing bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a large mixing bowl, beat butter, sugar, and peanut butter on medium speed until light and fluffy.
4. Add in eggs, one at a time, beating well after each addition.
5. Stir in mashed bananas and vanilla extract.
6. Gradually add in the flour mixture, alternating with the buttermilk, and mix until just combined.
7. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. While the cakes are cooling, prepare the frosting by beating peanut butter, cream cheese, butter, and vanilla extract on medium speed until smooth and creamy.
10. Gradually add in powdered sugar, mixing on low speed until just combined.
11. Add in milk, one tablespoon at a time, until the desired consistency is reached.
12. Once the cakes are cool, spread a generous layer of frosting on top of one cake layer, then place the other cake layer on top.
13. Spread the remaining frosting on top and sides of the cake.
14. Slice bananas into thin rounds and arrange them on top of the cake for decoration. Enjoy!

9. Birthday Cake

I absolutely adore this recipe for Lemon Olive Oil Cake from Love and Olive Oil. The use of olive oil instead of butter gives the cake a unique and rich flavor, while the lemon adds a bright and refreshing tang. The texture is dense and moist, but still light and airy. It’s perfect for a simple dessert or for a special occasion. This recipe is also easy to make and requires only a few simple ingredients. Overall, it’s a delicious and satisfying treat that never fails to impress.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 3/4 cup extra-virgin olive oil
• 1/2 cup buttermilk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• Powdered sugar, for dusting

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat eggs and sugar on medium speed until pale and frothy.
4. Slowly drizzle in olive oil while continuing to beat until fully combined.
5. Add in buttermilk, lemon juice, and lemon zest, and mix until well combined.
6. Gradually add in the flour mixture, mixing on low speed until just combined.
7. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Dust with powdered sugar before serving. Enjoy!

10. Christmas Fruit Cake

I love this recipe for Fruitcake from Restless Chipotle because it takes the classic holiday treat and gives it a modern twist. Instead of the dense, heavy fruitcake that many people dread, this recipe is light, moist, and packed with flavor. The combination of dried fruits, nuts, and warm spices creates a deliciously complex taste that’s perfect for a festive occasion. Plus, it’s a great way to use up any leftover dried fruit you might have in your pantry. I highly recommend giving this recipe a try!

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/2 tsp salt
• 1 cup chopped pecans
• 1 cup dried cranberries
• 1 cup chopped dried apricots
• 1 cup chopped dates
• 1 cup golden raisins
• 1/2 cup orange juice
• 1/2 cup brandy

Instructions:

1. Preheat the oven to 325°F (165°C) and line a 9-inch loaf pan with parchment paper.
2. In a large mixing bowl, cream together butter and brown sugar until light and fluffy.
3. Beat in eggs one at a time, mixing well after each addition.
4. In a separate mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
6. Stir in the pecans, cranberries, apricots, dates, and raisins until evenly distributed.
7. In a small bowl, mix together orange juice and brandy.
8. Pour the juice mixture over the fruit mixture and stir until well combined.
9. Pour the batter into the prepared loaf pan and bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the fruitcake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. Wrap the cooled fruitcake tightly in plastic wrap or foil and store it in the refrigerator for up to a week. Enjoy!

Conclusion

Thank you for taking the time to read this blog post about 10 Instant Pot cake recipes! We hope you found some inspiration for your next baking project and that these recipes will help you satisfy your sweet tooth in a quick and easy way. Remember, with the Instant Pot, you can have a perfectly cooked cake in a fraction of the time it would take in the oven, so don’t be afraid to experiment and try out new recipes. Happy baking!