This lightly sweetened and spiced cake is filled with chunks of apple, then drizzled with warm caramel sauce just before serving. A sprinkling of raw sugar over the top of the cake adds a bit of crunch and sweetness as well.

Apple Spice Cake

There are a few different ways to serve this cake. I like it best when topped with warm salted caramel sauce, and my husband prefers his topped with whipped cream. (Naturally, my kids voted for both toppings.)

If we’re lucky enough to have a slice of cake left the next morning, I usually snack on it with my morning coffee.

With fragrant cinnamon, ginger, and cardamom complementing the chunks of soft sweet baked apples, this apple spice cake is a popular fall and winter dessert.

It’s a common misconception that a moist cake is created by the amount of liquid used in a recipe. The truth is that moistness is actually created by the fats in ingredients like eggs, butter, oil, sour cream, and milk.

A generous helping of sour cream in this apple cake helps creates a dense, super-moist crumb. Full-fat Greek yogurt may be substituted for the sour cream here if you happen to have it on hand and do not have sour cream. Both options will work nicely.

Read more

Sweet berries and buttery cake are perfectly combined in this very easy six-ingredient Berry Cake recipe.

Berry Cake

If you’ve fallen in love with the Cranberry Christmas Cake and then been sad to find that cranberries are out of season the next time you want to make it, this cake is the answer to your cake-loving dreams.

The biggest comment I get when cranberry season ends is – I can’t find cranberries. Can I use blueberries? Will raspberries work? Can I make this cake with other berries? Lucky for you the answer to all of those questions is a resounding “YES”.

But in all seriousness, make a note and pick up extra bags of cranberries to freeze after Christmas. Sometimes you’ll be lucky enough to find them marked down after a holiday, but either way, pick up as many as you think you’ll want and then grab a few more.

No special treatment or preparation is required when freezing cranberries. Just toss the bags into your freezer for safekeeping.

There is no other cake on this site that gets the rave reviews the Cranberry Christmas Cake does and I am giddy to tell you that this berry cake. It has already gotten some of the same raving reviews.

A friend who shall not be named 365 Days of Baking may have helped me consume a ridiculous amount of this cake when I made it again to photograph it a while back.

While I love making this to share with my family, friends, and neighbors. I can’t lie, sneaking a piece with some quiet time and a cup of coffee mid-morning is my absolute favorite thing.

The texture and crumb are just delightful The sugary crust is so buttery crisp. I could talk nonstop about this cake – it is that good!

Fresh Blueberry Frosting is a light and creamy frosting, whipped into fluffy blueberry loveliness. A dollop of this frosting is sweet heaven on a cupcake. On a spoon, on a cracker, or on an actual cake this blueberry buttercream frosting is irresistible.

I’ve been making Fresh Strawberry Frosting for several years now and it’s easily the most requested frosting I make. However, blueberries were on sale a couple weeks ago and I couldn’t resist playing with my recipe and switching it up to make a blueberry buttercream frosting.

I’m a blueberry lover for life and I suspected we’d love this new frosting as much or maybe even more than the strawberry version. As it turned out, I was right. I topped this Gluten Free White Cake (baked into cupcakes this time) with the blueberry frosting.

My helper had a lot of fun swirling the topping onto each cupcake. If you haven’t watched his little hands help with the frosting, it’s a fun watch. (Says the mama who knows that he’ll be a teenager in a couple of weeks.)

I probably don’t even need to mention it, but this frosting is also lovely spread on graham crackers. This is a taste test requirement every time we have frosting in the house.

It shouldn’t surprise you to hear that I have made this frosting more than a few times without a cake to put it on. There’s no shame in my frosting game.

Kitchen Tip: I use this mixer, these cheap

The best ever gluten free chocolate cake is a rich chocolate cake that is fluffy and light with a perfect crumb; this cake almost melts in your mouth. You would NEVER guess that this is a gluten-free cake.

Almost as exciting as the delicious richness of the cake is the fact that this is a very simple, one-bowl cake that comes together in just a few minutes time.

Gluten Free Chocolate Cake

This gluten free chocolate cake recipe works beautifully as cupcakes as well for birthday parties and other get togethers. Paired with Salted Caramel Frosting, this cake was a massive hit at my son’s birthday party the first time I made it.

However, if you’d like to avoid chocolate crumbs tracked through the house, or if you’re looking for a white cake, (live and learn through my mistakes, mamas to young kids) I’m beyond thrilled to tell you that this recipe is truly The Best Gluten Free White Cake you’ll ever make. Truth told, it’s the best white cake I’ve ever tasted, gluten-free or not.

The sour cream and olive oil in this Gluten Free Chocolate Cake keeps it incredibly moist. I’ve successfully used light flavored olive oil in almost all of my baked goods for the past few years.

There isn’t a hint of olive oil flavor in the finished products. Be sure to use a light oil and NOT an extra virgin oil.

Picture me jumping up and down with glee over how perfectly this cake turned out. I tried a few different variations before this one turned out perfectly. I’ve made this cake over a dozen times now.

Best Chocolate Gluten Free Cake Recipe

Kitchen Tip: I use this sheet pan, this cake pan, or this cupcake pan to make this recipe.

• ⅓ cup potato starch
• ⅓ cup sorghum flour
• ⅓ cup brown rice flour
• 1¼ cup sugar
• ⅓ cup, plus 2 tablespoons cocoa powder, preferably dutch process
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup sour cream
• ½ cup light flavored olive oil
  Read more

Buttery sweet caramel sauce with just a hint of salt combines with cream cheese for silky smooth salted caramel frosting perfection.

Salted Caramel Frosting

I knew before I made this frosting that {Salted + Caramel = Frosting} it was going to be a good thing. However, I had no clue that it was going to be a great thing: an almost indescribably awesome frosting.

I’m not usually a big fan of frosting, but I am a huge fan of homemade caramel sauce. So, pouring caramel sauce into a whipped cream cheese frosting sounded too delicious not to try.

I am a big fan of real flavors. It can take a bit longer to develop those flavors sometimes – but it is truly just minutes in many cases. Caramel is one of those.

Water and sugar simmer slowly in a simple syrup. No need for a candy thermometer, just keep cooking until the sugar dissolves. Once that happens turn up the heat and keep cooking until it turns an amber color.

Caramel can be tricky because you want to keep it moving to prevent burning but not really get any of the sugar crystals that might form on the sides of the pan back into the caramel. Those pieces will make little crunch bits in the caramel sauce.

Once it achieves that rich amber color, add the butter, cream, vanilla, and salt. Stir them in gently and let the sauce cool before refrigerating.

Read more