Cakes Recipes
Cakes—classic layers, roll cakes, cheesecakes & modern entremets—with make-ahead tips, frosting fixes, and storage for clean slices.
Alya: Lemon, Honey & Dark Chocolate Symphony
Shigeru Nojima, adapted by JojoM
The Bakery-Style Carrot Cake That’ll Make You Forget Store-Bought Forever 🥕✨
Inspired by Delicate Kitchen
Black Pistachio: Choc Mousse & Blackberry Heart
Ronny Latua, adapted by JojoM
Dark Chocolate & Raspberry Silk Entremet
Sébastien Ordioni, adapted by JojoM
Swirled Chocolate Vanilla Marble Cake Nostalgia
Baptiste Fache adapted by JojoM
Coconut–Lime Cloud Cake with Milk-Chocolate Mousse
Martin Isaksson, adapted by JojoM
Empress Dowager: Strawberry Mousse Roll-Entremet
Siang Yee, adapted by JojoM
Buttery French Apple Almond Cake You’ll Crave
Baptiste Fache adapted by JojoM
French Tarte Tropézienne – Creamy Saint-Tropez Cake
Food with Style adapted by JojoM
GF Honey Cake That’s Shockingly Moist (Almond-Tea)
Sivan’s Kitchen (adapted by JojoM)
Gooey Caramelized Basque Cheesecake You’ll Crave
Hanbit Cho adapted by JojoM
Irresistibly Moist Carrot Cake with Creamy Frosting
Hanbit Cho adapted by JojoM
Invisible Apple Cake — Layers of Pure Apple Bliss 🍎
Manuela (cookwithmanuela) adapted by JojoM
Japanese Chestnut Kugelhof—Silky Ganache Glaze
Shigeru (Japanese Pâtisserie), adapted by JojoM
Lavender Raspberry Mousse Cakes — Provence × Alsace
Bernard, adapted by JojoM
Intro
From bakery classics to café showstoppers, this Cakes collection spans lofty layer cakes, feather-light genoise, Swiss/Asian-style roll cakes, set cheesecakes, and elegant entremets. You’ll find reliable timings, crumb-structure cues, and storage guidance for neat, party-ready slices. Use Quick Picks to jump to proven winners, the Make-Ahead & Storage chart to plan components, and Compare Popular Options to choose by time, skill, and how well a cake holds. Expect pro tips on emulsified batters, soaking syrups, and frostings that stay smooth.
Quick Picks
- Bakery icon: The Bakery-Style Carrot Cake That’ll Make You Forget Store-Bought Forever 🥕✨
- Crowd-pleaser: Invisible Apple Cake — Layers of Pure Apple Bliss 🍎
- Café classic: Gooey Caramelized Basque Cheesecake You’ll Crave
- Nostalgic marble: Swirled Chocolate Vanilla Marble Cake Nostalgia
- Roll-cake star: This Fluffy Matcha Roll Cake is So Good, You’ll Want the Whole Thing to Yourself
Make-Ahead & Storage
| Item | Fridge | Freezer | Reheat/Serve Tips |
|---|---|---|---|
| Bakery-Style Carrot Cake | 4–5 days | 2 months (unfrosted layers) | Chill to firm for clean cuts; serve slightly cool. |
| Invisible Apple Cake | 3 days | 1 month | Warm slices 3–4 min at 160 °C for aroma; dust sugar. |
| Basque Cheesecake | 4 days | 1–2 months | Chill fully to set; serve at cool room temp. |
| Fluffy Matcha Roll Cake | 2–3 days | 1 month (unfilled sheet) | Fill and chill 2 h before slicing for tidy spirals. |
| Coffee & Walnut Layer Cake | 3–4 days | 2 months (unfrosted layers) | Syrup layers lightly; rewhip frosting before use. |
| French Tarte Tropézienne | 2 days | 1 month (brioche only) | Fill close to serving; dust with sugar to finish. |
Compare Popular Options
| Dish/Item | Time | Skill | Make-ahead | Best with / Notes |
|---|---|---|---|---|
| Carrot Layer Cake | 1.5–2 h | Easy | ★★★★★ | Moist crumb; tangy cream-cheese frosting. |
| Invisible Apple Cake | 1.5 h | Easy | ★★★★☆ | Light, sliceable layers of fruit; great chilled. |
| Basque Cheesecake | 2–2.5 h (incl. chill) | Easy | ★★★★☆ | Burnished top; creamy centre—smaller slices. |
| Matcha Roll Cake | 1–1.25 h | Intermediate | ★★★★☆ | Airy sponge; roll while warm for no cracks. |
| Chocolate–Vanilla Marble | 1.25–1.5 h | Easy | ★★★★☆ | Buttery crumb; ideal for tea or lunchboxes. |
| Biscuit Joconde (Almond Sponge) | 45–60 min | Intermediate | ★★★★☆ | Thin layers for entremets/operas; freezes well. |
Techniques That Matter
- Weigh, don’t guess: Use grams and room-temp ingredients for stable emulsions.
- Mix just enough: Once flour is in, fold to combine—protects aeration and prevents tunnels.
- Syrup for moisture: Brush layers with light syrup (plain or flavoured) for bakery-soft slices.
- Chill to set, slice hot knife: Warm the blade, wipe dry between cuts for clean edges.
- Roll-cake timing: Turn out, peel paper, roll warm with parchment; unroll to fill and reroll.
- Cheesecake texture: Bake hot at first, then lower heat; cool slowly to reduce cracks.
Common Mistakes & Fixes
- Dense sponge → Overmixed or cold eggs; whip to ribbons and fold gently.
- Domed or sunk layers → Oven temp off; use an oven thermometer and avoid opening door early.
- Greasy frosting → Butter too warm; chill bowl briefly and rewhip.
- Cracked roll cake → Rolled cold; pre-roll warm and don’t overbake.
- Weeping cheesecake → Overbaked; pull with a slight wobble, cool gradually.
Serving Ideas / Planner’s Notes
- Portion guide: 1 standard slice per person; add fruit or crème fraîche for balance.
- Texture variety: pair a rich cheesecake with a light fruit cake on the same table.
- Flavour boosts: finish with citrus zest, toasted nuts, or a thin jam glaze.
- Transport smart: chill fully, box snugly, and bring buttercream cakes to cool room temp.
- Event timing: bake layers a day ahead; assemble and crumb-coat, then finish fresh.
Featured Links
Level up your repertoire with thin layers like Flawlessly Thin & Golden Biscuit Joconde (Almond Sponge Layers), a seasonal bake Pumpkin Spice Genoise Cake – French Elegance with Cream Cheese Frosting, and a refined fruit option Buttery French Apple Almond Cake You’ll Crave.