Traditional recipes

A Winter Cake

A Winter Cake

This recipe mimics the fall flavors with apples, walnuts, and cranberries. He said granulated sugar substitute cakes do not brown the same way or rise the same way as when using sugar. In addition, because artificial sweeteners don't react the same way as sugar, the cakes don't rise. Therefore, he uses sour cream, baking soda, and vinegar to help the cakes get a little more loft.

Click here to see the 10 Dessert Recipes for Diabetics (Slideshow)


  • 4 Tablespoons butter at room temperature
  • 1/4 Cup vegetable oil
  • 1 Cup granulated sugar substitute
  • 2 large eggs at room temperature
  • 2 Tablespoons sour cream
  • 1 Teaspoon cider vinegar
  • 3/4 Cups flour
  • 1/2 Cup toasted nuts (almonds, walnuts, or pecans) cooled
  • 1 Teaspoon cinnamon
  • 1 Teaspoon ginger (optional)
  • 1/8 Teaspoon ground cardamom
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • 2 small apples
  • 1/2 Cup toasted walnuts, chopped
  • 1/2 Cup cranberries, roughly chopped

Cake Recipes

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Winter Forest Cake


  • 1 1&frasl2 cups unsalted butter, softened
  • 2 1&frasl4 cups granulated sugar
  • 1&frasl2 cup liquid egg whites
  • 1 tsp pure vanilla extract
  • 3 cups all-purpose flour
  • 2 1&frasl4 tsp baking powder
  • 1&frasl2 tsp each: baking soda and salt
  • 1 1&frasl2 cups buttermilk


Coconut Meringue Icing (see recipe, below) 1&frasl2 cup sweetened shredded coconut Edible Birch Bark (see recipe, below) Sugared Rosemary (see recipe, below)


Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans line the bottoms with parchment paper. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter with the sugar until fluffy. Beat in the egg whites and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Beat into the butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Scrape into prepared pans, smoothing tops.

Bake until a cake tester inserted in the centres comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Invert onto greased racks peel off the parchment paper. Let cool completely.

Assembly Using serrated knife, trim the tops of the cakes to level, if necessary. Spread 1 tsp of the icing in centre of cake plate top with 1 cake layer, cut side up.

Spread 1 1&frasl4 cups of the icing over cut side cover with second cake layer, cut side down. Spread 1 1&frasl4 cups of the icing over top. Cover with the final cake layer, cut side down spread with 1 cup of the icing.

Using an offset palette knife, spread a thin layer of the icing all over the cake. Refrigerate until firm, about 30 minutes.

Using an offset palette knife, spread remaining icing all over the cake, smoothing the side and top. Press the coconut into icing on top of the cake. Gently press the Edible Birch Bark, dark chocolate side facing in, into the side of cake, overlapping pieces slightly. Garnish top of cake with Sugared Rosemary. Store at room temperature for up to 4 hours.

Tips for Using Leftover Cake

  • Most recipes using leftover cake start with cake crumbs. Be sure to read the recipe closely to see if it calls for large crumbs or small crumbsbefore moving forward.
  • If you aren&rsquot ready to use the cake right away, you can freeze cake crumbs in a freezer bag until you are ready to use them.
  • If the cake has frosting on it, scrape off all of the frosting first. Use any frosting that doesn&rsquot have crumb bits in it to make frosting cookies.
  • If the cake is burnt, scrape off the top burnt part before using the overbaked cake for other recipes.
  • If the cake is dry, don&rsquot worry about it at all. Most of the recipes for leftover cake add lots of moisture to the cake, so you&rsquoll be fine!

These recipes breathe new life into your stale, overbaked, or leftover cake and your guests will be none the wiser. Enjoy!

Trust us: This simple berry-studded cake recipe is a real keeper.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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3. Salted Caramel-Chocolate Dump Cake

If you have a chocolate and salt addiction, this cake is for you. It's rich, decadent and has a nice crunch from the briny sea salt. It starts off by mixing together chocolate pudding mix, milk and devil's food cake mix.

The batter is spread out on a pan and topped with chopped caramels and sea salt. Sweet and savory! Get the recipe here.

Winter Recipes

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When I think of crack desserts, I think of Christmas Crack and Crockpot Candy. I’ve also made my fair share of Slow Cooker Crack Chicken and Crack Corn Dip.

They all have a few things in common. The first is that they’re easy to make and the second is that they taste so good they’re addictive.

This Crack Cake recipe fits right into both categories! It’s so tender and moist, you’ll find yourself going back for another piece. Leftovers can be hard to come by!

When you make it as a Bundt cake it’s perfect for special occasions like Thanksgiving and Christmas dessert. But it’s also great when you’re just craving a soft cake that is full of flavor.


Have you ever asked yourself if you could make a box cake with wine? If not, well okay. But you should ask yourself and then try making the best white wine cake recipe that I’m sharing below!

This recipe makes one large Bundt cake and takes about 10 minutes to prepare. You’ll need about an hour of bake time before it’s ready to serve.

I enjoy this wine cake recipe served warm but also love having seconds the next day when the cake has cooled completely.

To make this Crack Cake recipe, you’ll need the following ingredients:

  • Yellow Cake Mix
  • Vanilla Pudding Mix
  • White Sugar (will be used in the cake and the glaze)
  • Brown Sugar
  • Cinnamon
  • White Wine (will be used in the cake and the glaze)
  • Vegetable Oil
  • Water
  • Eggs
  • Butter

Exact measurements for each ingredient can be found in the recipe card at the bottom of this post.


To get started, heat your oven to 350

Then add ½ cup white wine, vegetable oil, water, and eggs. Beat until all of the ingredients are well mixed.

Pour the cake batter into the Bundt pan and bake for one hour, or until a toothpick inserted in the middle comes out clean.

When the baking time is up, take the cake out o the oven and set aside.

Mix together the remaining ¼ cup white wine, 1 cup sugar, and melted butter into a smooth glaze. Pour the mixture over the hot cake in the pan.

If the glaze doesn’t seem to be soaking in well enough, you can also use a skewer to poke holes in the cake before pouring the glaze over.

Allow the cake to cool and then invert the pan to remove the cake onto your serving dish.


Absolutely! The alcohol cooks off so you can serve white wine cake to your entire family!

If you’re looking for more great cake recipes for entertaining, try Red Velvet Sheet Cake and Chocolate Crazy Cake!

36 Fruity and Floral Cakes Made For Spring Party Season

Spring party season is the perfect excuse to whip up one&mdashor more&mdashof these sweet treats. Whether you&rsquore planning a baby shower, celebrating Mother&rsquos Day, or simply toasting to the season, these versatile spring cakes make the most of all your favorite seasonal flavors. From strawberries to blueberries, from bright citrus to perfume-packed florals, these stunning bakes are sure to impress any spring party crowd.

For a truly Southern take on spring, enjoy a recipe inspired by our favorite warm-weather beverages, like Sweet Tea Bundt Cake or Strawberry-Lemonade Cake. Few aromas say spring quite like coconut, and you can find it here too, in a recipe that infuses coconut in a classic Southern pound cake or a Coconut-Carrot Cake meant for a crowd. If you prefer a bite-size spring cake, bake the Heavenly Angel Food Cake, or slice into the Lemon-Yogurt Crumb Cake. Spring is the season when flowers bud, and these cake recipes capture the sweetness of the new season.

Tips for making this citrus cake

Seriously, guys. Don’t freak if you’ve never made an upside down cake before. They look super fancy, but they’re basically a dump cake. Some things to keep in mind when making this winter citrus cake are:

Slice the citrus fruit with the skin on—Instead of peeling the citrus and then slicing it, slice it with the skin on and use the tip of your knife to cut off the outer layer of skin. This will ensure that the citrus fruit slices properly and doesn’t fall apart and/or lose its juice when you slice it.

Use whatever citrus you have—Grapefruits, pomelos, tangerines, oranges, etc would all work for this citrus cake recipe. I like using a blend of sweet and tart citrus fruits, but follow your heart on this one!

Fill in the gaps with small fruit pieces—Because you’re using circular citrus slices to top this cake, you’re bound to have gaps in the topping. You can fill in those gaps with small slices of fruit—it’ll still look nice, I promise. Don’t believe me? Take a closer look at my recipe photos and you’ll see I filled in the gaps too!

Let cake cool completely before inverting—If you try and flip this cake while it’s still warm, the citrus topping is likely to fall apart. Let the cake cool to room temperature before attempting to flip it to avoid making a mess.

Buy organic, if possible—At least one of your oranges should be organic, if possible, because you’ll be zesting it. Think of it this way: would you want to zest the pesticide residue of a regular orange straight into your cake? Uh-uh. So organic is best here. If you can’t find organic oranges, give your fruit a good wash under hot water before zesting it.