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
Cinnamon-Chocolate Marble Loaf, Salted Glaze
Ruby Bhogal (adapted by JojoM)
Coconut–Lime Cloud Cake with Milk-Chocolate Mousse
Martin Isaksson, adapted by JojoM
Coconut Lime White Chocolate Cheesecake 🥥🍋🤍 (No-Bake Dream Dessert)
Daniele Resconi (adapted by JojoM)
Empress Dowager: Strawberry Mousse Roll-Entremet
Siang Yee, adapted by JojoM
Foolproof Chiffon Cake That’s Soft, Airy & Perfect Every Time 🍰
Sheldo’s Kitchen (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
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.