12 Easy Cake And Cupcakes For Every Weekend

1. Traditional Red Velvet Cake 

Red Velvet Cake is quintessentially southern in soul and spirit, loaded with rich vanilla and butter flavors. 

Serves 16 | Prep. Time 20 min | Cooking time 20 min

Ingredients

Cake 

• 1 cup butter, softened 
• 2 ½ 2 cups sugar 
• 6 large eggs 
• 3 cups all-purpose flour 
• 3 tablespoons unsweetened cocoa 
• ¼ teaspoon baking soda 
• 1 cup sour cream 
• 2 teaspoons vanilla extract 
• 2 teaspoons red food coloring gel
• Cream Cheese Frosting 
• 2 (8-ounce) packages cream cheese, softened 
• ½ cup butter, softened 
• 2 teaspoons vanilla extract 
• 7 cups powdered sugar 

Directions 

1. Preheat the oven to 350°F (177°C) and grease three 8-inch cake pans.
2. Cream the butter and sugar using an electric mixer until light and fluffy in texture and the butter is pale yellow in color. 
3. Put the eggs one by one, mixing them well after each.
4. In a medium mixing bowl, mix the flour, cocoa powder, and baking soda mix well. 
5. Alternating with the sour cream, add the dry ingredients to the creamed butter and sugar mixture. Blend on low speed until smooth. 
6. Add the vanilla and red food coloring and mix well. 7. Spoon the batter into the prepared cake pans and bake for 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. 
7. Cool for ten minutes on a wire rack, then remove the cake layers from the pans and allow them to cool completely. 
8. While the cakes are baking, prepare the frosting. In a large bowl, MIX the cream cheese and butter together. 
9. Add the vanilla and gradually incorporate the icing sugar until you reach the desired consistency.
10. Spread the frosting evenly between layers and on the top and sides of the cake.

Nutrition per serving 

Calories 691, fat 24 g, carbs 96 g, sugar 76 g, Protein 7 g, sodium 307 mg

2. White Cake 

A traditional staple from my grandma’s cookbook, this simple yet elegant white cake is spongy and moist, packed with the flavors of vanilla, butter, and cream. It’s perfect as it is for wedding and baby showers, and can be customized for any party. 

Serves 16 | Prep. Time 1 hour | Cooking time 35 min

Ingredients 

Cake Laver 

• 1 cup butter, softened 
• 2 cups sugar 
• 7 large egg whites, at room temperature
• 1 ½ teaspoons vanilla extract 
• 1 teaspoon almond extract 
• 2 ¾ cups all-purpose flour 
• 2 teaspoons baking powder 
• ⅛ teaspoon baking soda 
• ½ teaspoon salt 
• 1 cup whole milk 
• Vanilla Buttercream 
• 2 cups butter, softened 
• 7 cups powdered sugar 
• 1 teaspoon vanilla extract 
• Pinch salt 
• ⅔ cup heavy cream 

Directions 

1. Preheat the oven to 350°F (177°C). Grease three 8-inch cake pans and line them with parchment paper. 
2. Cream the butter and sugar using the paddle attachment in a stand mixer. Blend on medium-high speed until smooth and fluffy. Turn the mixer down to low speed and slowly add the egg whites one at a time. Add the extracts and beat on low speed until all the ingredients are well combined and there are no lumps.
3. In a separate large bowl, blend the flour and baking powder, baking soda, and pinch salt.
4. Gradually add the dry ingredients to the butter mixture alternately with the milk. Blend until smooth and evenly combined. 
5. Divide the batter into the prepared baking tins and bake for about 25 minutes, until a toothpick inserted in the middle comes out clean. 
6. Rest on a rack for 10 minutes before removing the cakes to a cooling rack. Allow to cool to room temperature. 
7. Prepare the buttercream frosting. Blend the butter, powdered sugar, and vanilla in a large bowl using an electric mixer. Add the salt and, with the mixer on low, gradually pour in the cream. Mix until light and fluffy. 
8. When the layers are completely cooled, assemble and frost the cake. 

Nutrition per serving 

Calories 692, fat 37 g, carbs 87 g, sugar 70 g, Protein 5 g, sodium 473 mg

3. Classic Carrot Cake 

Granny smith apples combined with sweetened coconut and grated carrots give this cake a moist, sweet, and tender texture, unlike any other. 

Serves 16 | Prep. Time 3 hours | Cooking time 35 min

Ingredients 

Cake 

• 2 ½ cups all-purpose flour 
• 2 teaspoons ground cinnamon 
• ½ teaspoon ground nutmeg 
• ¼ teaspoon ground cloves 
• ½ teaspoon salt
• ½ cup butter, softened 
• 1 cup sugar 
• 1 cup light brown sugar, firmly packed 
• ½ cup canola oil 
• 3 large eggs 
• ¾ cup buttermilk 
• 1 tablespoon vanilla extract 
• 3 cups carrots, grated 
• 1 cup Granny Smith apple, peeled and grated 
• ¾ cup sweetened flaked coconut 
• Cream Cheese Frosting 
• 2 (8-ounce) packages cream cheese, softened 
• ½ cup butter, softened 
• 2 teaspoons vanilla extract 
• 7 cups powdered sugar 

4. Nanaimo Bars 

Serves 12 | Prep. Time 20 min / Refrigeration time 4+ hours 

Ingredients 

For the base 

• ½ cup butter 
• ¼ cup white sugar 
• ½ cup unsweetened cocoa powder 
• 1 egg 
• 1 teaspoon vanilla extract 
• 2 cups graham cracker crumbs 
• 1 cup shredded coconut 
• ½ cup chopped walnuts 

For the cream layer 

• ¼ cup butter 
• 2 cups icing sugar 
• 2 tablespoons custard powder 
• 3 tablespoons cream 
• ½ teaspoon vanilla extract 

For the topping 

• ⅔ cup semisweet chocolate chips 
• 1 tablespoon butter 

Directions 

1. Line a 9×9-inch cake pan with parchment paper. Set it aside. 
2. In a saucepan over medium heat, melt the butter and sugar. Add the cocoa powder, egg, and vanilla. Put and cook until smoothie and thickened. 
3. Add the graham cracker crumbs, coconut, and walnuts. Mix well and press into the prepared pan. 
4. To make the cream layer, put the butter, icing sugar, custard, cream, and vanilla until smooth. Put this over in the base layer and refrigerate until cool.
5. To make the chocolate layer, melt the chocolate chips with the butter over high heat until smooth. Put over the cream layer.
6. Put in the Refrigerate until cool and cut with a warm knife when they are freeze.

Nutrition per serving 

Calories 270, fat 15 g, carbs 32 g, sugar 22 g, Protein 2 g, sodium 140 mg

5. Easy Date Nut Bars 

Makes 12| Prep. Time 10 min Chill time 30 min 

Ingredients 

• 1 cup pitted dates, soaked for 
• 5 minutes, and drained 
• 1½ cups mixed nuts 
• 6 ounces semi-sweet chocolate chips 

Directions 

1. Line a 9 by 89-inch pan with cooking paper and set aside. 
2. Add the dates and nuts into a food processor. Mix until you get a sticky mixture. 
3. Transfer the date mixture into the prepared pan, spreading it evenly and pressing it down flat. 
4. Melt the chocolate in a small saucepan over low heat until smooth. 
5. Pour the melted chocolate over the date bars and spread evenly. 
6. Cover the bars with plastic wrap. Place in the fridge for at least 30 minutes to set. 
7. Cut into desired pieces and serve.

6. Banana Bread 

Banana bread is a great way to use your leftover bananas. The riper the bananas, the sweeter your banana bread will be. 

Serves 12 | Prep. Time 10 min / Cooking time 45-50 min

Ingredients 

• 3 ripe bananas, mashed 
• ½ cup brown sugar 
• ¾ cup whole milk 
• ½ cup vegetable oil 
• 1 teaspoon pure vanilla extract 
• 1 teaspoon apple cider vinegar 
• 2 cups all-purpose flour 
• 2 teaspoons baking powder 
• ¼ teaspoon baking soda 
• Pinch of kosher salt
• ½ teaspoon ground cinnamon 
• ¼ teaspoon ground nutmeg 
• ½ cup chopped walnuts 
• ½ cup chocolate chips 

Directions 

1. Preheat oven to 350°F (177°C). 
2. In a large mixing bowl, combine the mashed bananas, brown sugar, milk, vegetable oil, vanilla extract, and apple cider vinegar. 
3. Stir in the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Mix until well-combined. 
4. Put in the chopped walnuts and put chocolate chips.
5. Take the batter put into a 13” loaf pan lined with towel paper or sprayed with cooking spray. 
6. Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. 7. Let cool before serving. 

Nutrition (per serving) 

Calories 415, fat 27 g, carbs 34 g, sugar 14 g, Protein 4 g, sodium 54 mg

7. Blueberry Muffins 

What is the easiest sweet you can make for brunch? Muffins, of course. 

Serves 12 | Prep. Time 10 min | Cooking time 20 min

Ingredients 

• 1 ½ cups all-purpose flour 
• ½ cup almond flour 
• 1 tablespoon baking powder 
• ½ teaspoon ground cinnamon 
• Pinch of kosher salt 
• 1 cup whole milk 
• ¼ cup vegetable oil 
• 2 large eggs, room temperature 
• ½ cup granulated sugar 
• 1 teaspoon pure vanilla extract 
• 1 ¼ cups fresh blueberries 

Directions 

1. Preheat oven to 350°F (177°C). Line a muffin tin with muffin liners. 
2. In a large mixing bowl, combine the flour, almond flour, baking powder, ground cinnamon, and salt. 
3. Stir in the milk, vegetable oil, eggs, sugar, and vanilla extract.
4. Fold in the blueberries. 
5. Take off the butter to the prepared muffin tin. Bake for 24 min or until a toothpick inserted in the middle comes out clean. 
6. Serve warm. 

Nutrition (per serving) 

Calories 191, fat 8 g, carbs 25 g, sugar 11 g, Protein 4 g, sodium 35 mg

8. Chocolate Zucchini Bread

 It’s fun to combine vegetables with chocolate and other sweets, such as this unforgettable zucchini bread. 

Serves 16 | Prep. Time 15 min / Cooking time 40-50 min

Ingredients 

• 2 ½ cups all-purpose flour 
• ½ cup cocoa powder 
• 1 tablespoon baking powder 
• 1 teaspoon baking soda 
• Pinch of kosher salt 
• 1 teaspoon ground cinnamon 
• 3 large eggs, room temperature 
• 1 ½ cups whole milk 
• ¼ cup vegetable oil 
• ½ cup maple syrup 
• 2 teaspoons pure vanilla extract 
• 2 cups shredded zucchini 
• 1 cup chocolate chips 

Directions 

1. Preheat oven to 350°F (177°C). Line a loaf tin with parchment paper. 
2. In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon. 
3. Stir in the eggs, milk, vegetable oil, maple syrup, and vanilla extract. 
4. Add the shredded zucchini and chocolate chips. Mix until just combined. 
5. Transfer the batter to the prepared loaf pan. Bake for 43-53 min or until a toothpick inserted in the middle of the cake comes out clean. 
6. Serve warm. 

Nutrition (per serving)

 Calories 219, fat 8 g, carbs 30 g, sugar 12 g, Protein 5 g, sodium 125 mg

9. Pumpkin Bread 

A delicious way to celebrate fall is with this pumpkin bread. 

Serves 8 | Prep. Time 10 min / Cooking time 45-50 min 

Ingredients 

• 1 ½ cups all-purpose flour 
• 2 teaspoons ground cinnamon 
• ½ teaspoon ground nutmeg 
• 2 teaspoons baking powder 
• 1 teaspoon baking soda 
• Pinch of kosher salt 
• 1 cup pumpkin purée 
• ½ cup whole milk 
• ½ cup granulated sugar 
• ¼ cup vegetable oil 
• 2 large eggs, room temperature 
• 1 teaspoon pure vanilla extract 

Directions 

1. Preheat oven to 350°F (177°C). Put a loaf pan with towel paper. 
2. In a large mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, baking soda, and salt.
3. Stir in the pumpkin purée, milk, sugar, vegetable oil, eggs, and vanilla until just combined with the dry ingredients. 
4. Transfer the batter into the prepared loaf pan. Bake for 45-50 minutes. 
5. Let the bread cool slightly before serving. 

Nutrition (per serving) 

Calories 235, fat 8 g, carbs 34 g, sugar 14 g, Protein 4 g, sodium 126 mg

10. Apple Tart with Puff Pastry 

If you are looking for a quick tart recipe made with store-bought puff pastry, try this recipe. It’s perfect for a fall brunch. 

Serves 8 | Prep. Time 10 min / Cooking time 20-25 min 

Ingredients 

• ½ pound puff pastry 
• 3 tablespoons apricot jam 
• 2 apples, peeled, cored, and thinly sliced 
• 1 tablespoon brown sugar 
• ½ teaspoon ground cinnamon 

Directions 

1. Preheat oven to 400°F (204°C). 
2. Roll out the puff pastry into a large rectangle of ¼-inch thick. Cut out a 14-inch circle. 
3. Spread the apricot jam almost to the edges of the circle. 
4. Arrange the apple slices in a fan shape across the circle. 
5. Sprinkle with the brown sugar and cinnamon. 
6. Bake for 20-25 minutes or until golden-brown and puffed up.
7. Serve warm. 

Nutrition (per serving) 

Calories 208, fat 10 g, carbs 26 g, sugar 10 g, Protein 2 g, sodium 74 mg

11. Blueberry Scones 

If you love blueberries and pastries, this brunch recipe is for you! 

Serves 8 | Prep. Time 10 min | Cooking time 15 min 

Ingredients 

• ¾ cup heavy cream 
• 2 ¼ cups all-purpose flour 
• ½ cup granulated sugar 
• 1 teaspoon baking powder 
• ½ teaspoon baking soda 
• Pinch of kosher salt 
• ½ cup unsalted butter, cold and cubed 
• 1 large egg, room temperature 
• 1 teaspoon pure vanilla extract 
• 1 cup fresh blueberries 

Directions 

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 
2. In a large or medium mixing bowl, mix the flour, sugar, baking powder, baking soda, and salt. 
3. Stir in the butter, egg, vanilla ex-tract, and heavy cream.
4. Fold in the blueberries. 
5. Using your hands, knead a dough from the batter. Roll the dough out into a square shape 1-inch thick and cut into 8 triangles. 
6. Arrange the triangles on the prepared baking sheet. Bake for 15 minutes. 
7. Serve with worm hand pie of powdered sugar. 

Nutrition (per serving)

 Calories 337, fat 16 g, carbs 42 g, sugar 14 g, Protein 4 g, sodium 195 mg

12. Matcha Donuts 

Enjoy these quick and uniquely flavored donuts for your next brunch. 

Makes 12 | Prep. Time 10 min / Cooking time 10-12 min

Ingredients 

• ½ cup unsalted butter, melted 
• ⅔ cup granulated sugar 
• 2 large eggs, room temperature 
• 1 ½ teaspoons baking powder 
• 1 teaspoon match powder 
• Pinch of kosher salt 
• 2 teaspoons pure vanilla extract 
• 2 ⅔ cups all-purpose flour 
• 1 cup whole milk 

For the glaze 

• 2 cups icing sugar 
• 2 teaspoons vanilla extract 
• 4-6 tablespoons whole milk 

Directions

1. Preheat oven to 350°F (177 C) degrees. Grease a donut pan with butter or vegetable oil.
2. In a large or medium mixing bowl, mix the butter, sugar, egg, baking powder, match powder, salt, vanilla, flour, and milk until just combined. 
3. Transfer the batter evenly into the prepared donut pan. 
4. Bake for 10-12 minutes or until cooked through. 
5. Let them cool. Dust with powdered sugar before serving. 
6. While the doughnuts are cooling prepare the glaze. Mix all the glaze ingredient in a bowl and whisk until smooth. Put more or less milk to mix the consistency. 
7. Spread some of the glaze on the top of each cooled doughnut. Let set before serving.