If there’s one thing you should know about me, it’s that I love cake! I can eat it for breakfast with tea and pretty much any other time of day. I don’t think you need a special occasion to enjoy a slice of cake! Here are my top three favorite cake recipes for you to indulge in! Enjoy!
Apple Cinnamon Cake
It’s fall...and what screams fall more than apples and cinnamon? An apple cinnamon cake of course! This cake is perfectly moist and rich with flavor – enjoy it with a warm cup of tea or some hot cocoa in the evening. Bonus: if it doesn’t feel like fall yet in your neck of the woods, baking this cake will fill your home with all the aromas of autumn – and who wouldn’t want that?!
You'll need:
5 eggs¾ cup Mazola oil1 ½ cup flour1 cup sugar1 teaspoon vanilla extract1 teaspoon baking powder2 tablespoons cinnamon powder3 apples, gratedparchment paper9’’ round springform cake panLet’s start baking!
Preheat your oven to 350° FTrace the bottom of your cake pan onto a piece of parchment paper, cut and place inside the pan. Lightly brush some oil on the sides of the pan and set aside.Peel the skin off the apples and slice into fourths. Use a cheese grater to shred the apples. Add the cinnamon, mix well with a spoon and set aside.Sift the flour and baking powder, set aside.Using an electric mixer, mix together the eggs, sugar, and vanilla extract for about three minutes on medium/high speed.Set the speed to low and pour half of the oil and half of the flour. Mix well. Repeat with the second half of the oil and flour.Pour half of the cake batter into the cake pan. Add the shredded apples and spread evenly. Pour the remainder of the cake batter on top.Bake in the middle rack for 45 min or until the cake is golden. (Stick a toothpick or knife to check if the cake is ready, the toothpick/blade should come out clean.)Let the cake cool before slicing.Mini Blueberry Cheesecakes
This recipe is quick, easy, and delicious! Without fail, these cheesecakes are the most simple yet highly requested dessert at any gathering I’ve hosted. I originally saw the recipe a few years ago on TV while watching
The Pioneer Woman and had to try them. They’ve been a hit ever since!
You’ll need:
Individual serving cups2 gallon-size ziplock bags2 packages cream cheese1 can sweetened condensed milk1 package graham crackers1 can pie filling of your choice (I usually use blueberry or strawberry)Squeeze of lemonSliced almond, crushed pistachios, or shredded coconut for garnish Time to assemble!
Crush the graham crackers in a ziplock bag (or use a small food processor). You can also purchase the graham crackers pre-crushed.In an electric mixer, mix together the cream cheese, sweetened condensed milk, and squeeze of lemon until smooth.Fill a third of the serving cup with crushed graham crackers.Fill the second ziplock bag with the cream cheese filling. Cut one bottom corner of the bag. Now use the ziplock as a pastry bag to easily and neatly squeeze the cream cheese filling into the serving cups, on top of the crushed graham crackers.Dollop a spoon full of pie filling on top of the cream cheese filling and garnish with the topping(s) of your choice.Strawberries and Cream Cake
Strawberries are a year-round favorite in my household, and when I have extras, I love making this cake. It’s light, fluffy and oh-so-delicious! The base is a simple vanilla cake that is so versatile – you can use it in other recipes that call for a vanilla cake or even on its own with a simple fruit jelly spread.
You’ll need:
For the cake:
2 cups flour1 cup sugar1 cup milk1 pint heavy whipping cream1/2 cup Mazola oil3 eggs1 teaspoon vanilla extract1/2 teaspoon white distilled vinegarpinch of salt2 teaspoons baking powder1 lb strawberries8’’ round spring form cake panparchment paperStrawberry Compote:
1 lb strawberries1/3 cup sugarLet’s start baking!
To make the cake:
Preheat your oven to 350° FTrace the bottom of your cake pan onto a piece of parchment paper, cut and place inside the pan. Lightly brush some oil on the sides of the pan and set asideDice up half of your strawberries for the filling, and cut the other half into slices (or however you’d like for decorating the top of the cake). Set aside.Using an electric cake mixer, beat the eggs, vanilla, vinegar, and salt for about 3 minutes.Add the sugar and keep mixing on high speed for about 5 more minutes or until the mixture is creamy/foamy. Then add the oil.Sift the flour and baking powder and add to the egg mixture.Pour the milk and mix with a wooden spoon or spatula.Bake in the middle rack for about 30-35 min or until the cake is golden. Stick a toothpick or knife to check if the cake is ready; the toothpick/blade should come out clean.Let the cake cool completely on a cooling rack.While the cake is baking, make the strawberry compote and whipped cream.
Strawberry compote:
Roughly chop your strawberries and combine them with the sugar in a saucepan.Cook them over medium-low heat, and stir occasionally. The juices from the berries will start to form a syrup. Try to mash some of the strawberries to help with this process. Keep doing this for about 10-15 minutes.If you feel like the sauce is too thick, mix in some water.After you've assembled your cake, store any extra sauce in the refrigerator.Whipped cream:
Use an electric mixer to beat the whipping cream until it forms high peaks. Don’t over whip – it will turn into a butter-like consistency!Keep chilled until ready to use.Now that you’ve prepared everything, it’s time to assemble your cake!
Slice your cake in half (horizontally) and put some of the strawberry compote on both halves.Put some of the whipped cream on one half and add the diced strawberries on top.Place the second half of the cake over the one with the toppings. Add more of the compote, whipped cream, and sliced strawberries. Enjoy & happy baking!
Danah is wife to Kareem and mama to their daughter Kinzah (aka Kiki). She was born and raised in Charlotte, NC, and loves all things food, fashion, photography and home decor. After having Kinzah, she created her blog,
Mother of Pearl, where she shares a glimpse into her life as she navigates motherhood and hopes to build a safe space for other mamas to connect. You can follow her on
Instagram.
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