20 Classic Preachers Cake Recipes Delicious

There’s something irresistibly comforting about a classic preacher cake—moist, spiced, and packed with nostalgia. Whether you’re craving a timeless dessert for Sunday supper or a crowd-pleasing treat to share, these 20 beloved recipes deliver old-fashioned charm with every bite. From pineapple-studded delights to rich chocolate versions, get ready to bake up a slice of tradition that’ll have everyone asking for seconds. Let’s dive in!

Traditional Preachers Cake with Pineapple and Pecans

This old-fashioned cake is a Southern gem—moist, warmly spiced, and packed with juicy pineapple and crunchy pecans. It’s the kind of dessert that disappears fast at potlucks!

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• 1 (20 oz) can crushed pineapple, undrained
• 1 tsp vanilla extract
• ½ cup chopped pecans
• ½ cup unsalted butter (1 stick), melted

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 tsp baking soda, ½ tsp salt, and 1 tsp ground cinnamon.
3. Add 2 large eggs, the entire can of crushed pineapple (with juice), 1 tsp vanilla extract, and ½ cup melted butter. Stir just until combined.
4. Fold in ½ cup chopped pecans, then pour batter into the prepared pan.
5. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.

The magic here? The pineapple keeps the cake incredibly tender while the pecans add a toasty crunch—no frosting needed!

Tip: For extra depth, toast the pecans in a dry skillet for 2–3 minutes before chopping.

Easy Preachers Cake with Cream Cheese Frosting

This old-fashioned cake is a one-bowl wonder—moist, spiced, and topped with tangy cream cheese frosting for the perfect balance of sweet and cozy.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 2 large eggs
• 1 cup crushed pineapple (with juice)
• 1 cup chopped walnuts
• 1 tsp vanilla extract
• ½ cup unsalted butter, melted
• Frosting: 8 oz cream cheese (softened), ¼ cup unsalted butter (softened), 2 cups powdered sugar, 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, whisk together 2 cups flour, 1 ½ cups sugar, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt.
3. Add eggs, crushed pineapple, walnuts, 1 tsp vanilla, and melted butter. Stir just until combined (batter will be thick).
4. Spread into the prepared pan. Bake for 35–40 minutes, until a toothpick comes out clean. Cool completely.
5. Make frosting: Beat cream cheese and ¼ cup butter until smooth. Gradually add 2 cups powdered sugar and 1 tsp vanilla, beating until fluffy. Spread over cooled cake.

The pineapple keeps this cake irresistibly moist for days, while the cinnamon and walnuts add just the right crunch. Tip: For extra flair, toast the walnuts before mixing them in!

Southern Style Preachers Cake with Coconut Topping

This old-fashioned cake is a Southern staple—moist, spiced, and crowned with a dreamy coconut-pecan topping that’ll have everyone asking for seconds.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 large egg
• ½ cup vegetable oil
• 1 cup canned crushed pineapple (undrained)
• 1 tsp vanilla extract
• ½ cup chopped pecans
• 1 cup sweetened shredded coconut
• ½ cup packed light brown sugar
• ¼ cup unsalted butter, melted
• 2 tbsp whole milk

Instructions

1. Prep: Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Batter: Whisk together 1 ½ cups flour, 1 cup granulated sugar, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, and ½ tsp nutmeg. Beat in 1 egg, ½ cup oil, crushed pineapple, and 1 tsp vanilla until just combined. Fold in ½ cup pecans. Pour into the dish.
3. Topping: Mix 1 cup coconut, ½ cup brown sugar, ¼ cup melted butter, and 2 tbsp milk. Dollop over the batter and swirl lightly with a knife.
4. Bake: 35–40 minutes, until a toothpick inserted comes out clean. Cool 15 minutes before serving.

The magic here? The pineapple keeps the cake irresistibly tender, while the topping caramelizes into a sticky-sweet crunch. Perfect for potlucks—it travels like a champ!

Tip: Toast the pecans for 5 minutes at 350°F before chopping to deepen their flavor.

Moist Preachers Cake with Cinnamon and Raisins

This old-fashioned cake is a crowd-pleaser—soft, spiced, and packed with plump raisins, it’s the kind of dessert that disappears fast!

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 large egg
• ½ cup vegetable oil
• 1 cup water
• 1 tsp vanilla extract
• 1 cup raisins

Instructions

1. Preheat oven to 350°F. Grease a 9-inch square baking pan.
2. In a large bowl, whisk together 1 ½ cups flour, 1 cup sugar, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon.
3. Add the egg, ½ cup oil, 1 cup water, and 1 tsp vanilla. Stir until just combined.
4. Fold in 1 cup raisins, then pour batter into the prepared pan.
5. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.

The magic here? The cake stays ultra-moist thanks to the oil and water combo, while the cinnamon and raisins create cozy, caramelized pockets of flavor.

Tip: For extra richness, dust the cooled cake with powdered sugar or drizzle with a simple vanilla glaze.

Gluten-Free Preachers Cake with Almond Flour

This moist, nutty twist on the classic Preacher’s Cake skips the gluten but keeps all the cozy, crowd-pleasing charm—perfect for last-minute guests or Sunday dessert.

Ingredients

• 2 cups almond flour
• 1/2 cup coconut sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 3 large eggs
• 1/2 cup melted coconut oil
• 1 tsp vanilla extract
• 1 (20 oz) can crushed pineapple, undrained
• 1/2 cup chopped pecans
• 1/2 cup unsweetened shredded coconut

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together 2 cups almond flour, 1/2 cup coconut sugar, 1 tsp baking soda, and 1/2 tsp salt.
3. Add eggs, 1/2 cup melted coconut oil, and 1 tsp vanilla extract. Stir until just combined.
4. Fold in the entire can of crushed pineapple (with juice), 1/2 cup pecans, and 1/2 cup shredded coconut.
5. Pour batter into the prepared dish and bake for 30–35 minutes, until the top springs back when lightly pressed.
6. Let cool 15 minutes before serving.

The pineapple keeps this cake irresistibly tender, while the toasted pecans add a satisfying crunch—no one will guess it’s gluten-free!

Tip: For extra richness, drizzle with a simple glaze of powdered sugar and lemon juice while the cake is still warm.

Vegan Preachers Cake with Applesauce and Walnuts

This old-school cake gets a cozy vegan makeover with sweet applesauce, crunchy walnuts, and warm spices—no one will guess it’s dairy-free!

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 cup unsweetened applesauce
• ⅓ cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• ½ cup chopped walnuts

Instructions

1. Preheat oven to 350°F. Lightly grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, and ¼ tsp nutmeg.
3. Add 1 cup applesauce, ⅓ cup vegetable oil, 1 tbsp apple cider vinegar, and 1 tsp vanilla extract. Stir until just combined—don’t overmix.
4. Fold in ½ cup chopped walnuts, then pour batter into the prepared pan.
5. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.

The vinegar reacts with the baking soda for a surprisingly fluffy crumb, while the applesauce keeps every bite moist. Serve warm with a dusting of powdered sugar!

Tip: For extra depth, toast the walnuts in a dry skillet for 3–4 minutes before chopping.

Spiced Preachers Cake with Nutmeg and Cloves

This old-fashioned cake is a cozy hug in dessert form—moist, warmly spiced, and perfect for sharing (or not!).

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground nutmeg
• ½ tsp ground cloves
• 1 cup water
• ⅓ cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, ½ tsp salt, 1 tsp nutmeg, and ½ tsp cloves.
3. Make three wells in the dry mix. Pour 1 cup water into the first, ⅓ cup vegetable oil into the second, and 1 tbsp apple cider vinegar plus 1 tsp vanilla extract into the third. Stir just until combined (a few lumps are fine).
4. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely before slicing.

The magic here? No eggs or butter—yet the crumb stays tender, with the nutmeg and cloves shining through. Tip: Dust with powdered sugar or drizzle with a simple glaze (1 cup powdered sugar + 2 tbsp milk) for extra sweetness.

Chocolate Preachers Cake with Fudge Glaze

This old-fashioned Chocolate Preachers Cake is a moist, fudgy delight with a rich glaze that’s perfect for potlucks or Sunday dessert—no mixer required!

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ¼ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup water
• ⅓ cup vegetable oil
• 1 tbsp white vinegar
• 1 tsp vanilla extract

For the fudge glaze:

• ½ cup granulated sugar
• 2 tbsp unsalted butter
• 2 tbsp milk
• 2 tbsp unsweetened cocoa powder
• ½ tsp vanilla extract

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Whisk together 1 ½ cups flour, 1 cup sugar, ¼ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl.
3. Make 3 wells in the dry mix. Pour 1 cup water into one, ⅓ cup oil into another, and 1 tbsp vinegar + 1 tsp vanilla into the last. Stir just until combined (batter will be thin).
4. Bake for 30–35 minutes until a toothpick comes out clean. Cool 10 minutes in the pan.
5. Meanwhile, make the glaze: Combine ½ cup sugar, 2 tbsp butter, 2 tbsp milk, and 2 tbsp cocoa powder in a small saucepan. Boil 1 minute, stirring constantly. Remove from heat; stir in ½ tsp vanilla. Pour warm glaze over the cake.

The vinegar reacts with baking soda for an airy crumb, while the glossy glaze seeps into the cake for double the chocolate intensity.

Tip: For extra decadence, sprinkle chopped pecans over the glaze before it sets.

Lemon Infused Preachers Cake with Citrus Glaze

This Lemon Infused Preachers Cake is a sunny, citrus-kissed twist on the classic—moist, tender, and topped with a zesty glaze that’ll have everyone asking for seconds.

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup unsalted butter, melted
• 2 tbsp fresh lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp fresh orange juice

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 tsp baking soda, and ½ tsp salt.
3. In another bowl, beat eggs, then stir in buttermilk, melted butter, 2 tbsp lemon zest, ¼ cup lemon juice, and 1 tsp vanilla extract.
4. Pour wet ingredients into dry ingredients, mixing just until combined. Spread batter into the prepared pan.
5. Bake for 30–35 minutes, until a toothpick inserted comes out clean. Cool completely.
6. Whisk 1 cup powdered sugar and 2 tbsp orange juice until smooth. Drizzle over cooled cake.

The glaze soaks in just enough to keep every bite moist, while the lemon zest adds bright pops of flavor. Perfect for potlucks or lazy Sunday afternoons!

Tip: For extra tang, swap half the buttermilk with plain Greek yogurt.

Caramel Drizzled Preachers Cake with Pecans

This old-fashioned cake is a Southern gem—moist, nutty, and drenched in warm caramel for a dessert that’s impossible to resist.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 large egg
• 1 cup crushed pineapple (with juice)
• ½ cup chopped pecans
• 1 tsp vanilla extract
• ½ cup unsalted butter
• ½ cup packed brown sugar
• ¼ cup heavy cream

Instructions

1. Preheat oven to 350°F. Grease a 9-inch square baking pan.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, and ½ tsp salt. Stir in the egg, crushed pineapple, ½ cup chopped pecans, and 1 tsp vanilla extract until just combined. Pour into the pan.
3. Bake for 30–35 minutes until a toothpick comes out clean. Let cool slightly.
4. Meanwhile, melt ½ cup unsalted butter in a saucepan over medium heat. Whisk in ½ cup packed brown sugar and ¼ cup heavy cream. Simmer for 2 minutes, stirring constantly, until thickened. Drizzle warm caramel over the cake.

The magic here? The pineapple keeps the cake irresistibly tender while the caramel soaks in, creating pockets of gooey sweetness.

Tip: Toast the pecans for 5 minutes at 350°F before chopping—it deepens their flavor!

Banana Preachers Cake with Brown Sugar Frosting

This old-fashioned cake is a sweet, spiced delight—packed with ripe bananas and topped with a rich, caramel-like frosting that’ll have everyone asking for seconds.

Ingredients

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• For the frosting: 1/2 cup unsalted butter, 1 cup packed light brown sugar, 1/4 cup whole milk, 2 cups powdered sugar, 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a bowl, whisk together flour, baking soda, cinnamon, and salt.
3. Beat butter, granulated sugar, and 1/2 cup brown sugar until fluffy. Add eggs one at a time, then mix in mashed bananas and vanilla.
4. Alternately add dry ingredients and buttermilk to the batter, mixing just until combined. Pour into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
5. Make the frosting: Melt 1/2 cup butter in a saucepan over medium heat. Stir in 1 cup brown sugar and cook for 2 minutes. Whisk in milk, bring to a boil, then remove from heat. Cool slightly, then beat in powdered sugar and vanilla until smooth. Spread over the cooled cake.

The frosting’s deep caramel flavor and the cake’s moist crumb make this a standout—especially when the bananas are extra ripe.

Tip: For a nutty twist, fold 1/2 cup chopped walnuts into the batter before baking.

Pumpkin Spice Preachers Cake with Cream Cheese Swirl

Pumpkin Spice Preachers Cake with Cream Cheese Swirl

This moist, warmly spiced pumpkin cake gets a tangy upgrade with a swoon-worthy cream cheese swirl—perfect for potlucks or cozy weekend baking.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tbsp milk

Instructions

1. Preheat oven to 350°F. Grease a 9-inch square baking pan.
2. Whisk together 1 ½ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 ½ tsp pumpkin pie spice in a bowl.
3. In another bowl, beat 1 cup sugar, pumpkin puree, oil, eggs, and 1 tsp vanilla until smooth. Gradually stir in dry ingredients until just combined. Pour batter into the pan.
4. Beat cream cheese, ¼ cup powdered sugar, and 1 tbsp milk until smooth. Dollop over batter, then swirl with a knife.
5. Bake for 30–35 minutes until a toothpick inserted near the center comes out clean. Cool before slicing.

The cream cheese swirl bakes into ribbons of tangy sweetness, balancing the cake’s earthy spice. Tip: For extra flair, sprinkle chopped pecans over the batter before baking.

Maple Glazed Preachers Cake with Walnuts

This old-fashioned cake gets its name from being quick enough to whip up when the preacher drops by—but the rich maple glaze and crunchy walnuts make it feel extra special.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 large egg
• 1 cup canned crushed pineapple (with juice)
• ½ cup chopped walnuts
• ½ cup unsalted butter, melted
• 1 tsp vanilla extract
• ¼ cup pure maple syrup
• 2 tbsp heavy cream
• ½ cup powdered sugar

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, and ½ tsp salt in a large bowl.
3. Stir in the egg, crushed pineapple (with juice), ½ cup chopped walnuts, melted butter, and 1 tsp vanilla extract until just combined. Pour into the prepared pan.
4. Bake for 30–35 minutes until a toothpick comes out clean. Cool for 10 minutes in the pan.
5. Meanwhile, simmer ¼ cup maple syrup and 2 tbsp heavy cream in a small saucepan for 2 minutes. Whisk in ½ cup powdered sugar until smooth. Drizzle over the warm cake.

The magic here? The pineapple keeps the cake impossibly moist while the maple glaze soaks in just enough to sweeten every bite.

Tip: Toast the walnuts for 5 minutes in a dry skillet before chopping—it deepens their flavor!

Orange Zest Preachers Cake with Vanilla Icing

This old-fashioned cake is a citrusy delight—moist, fragrant, and topped with a dreamy vanilla icing that soaks right in.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup freshly squeezed orange juice
• 1 tbsp finely grated orange zest
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp whole milk
• 1/2 tsp vanilla extract (for icing)

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Whisk together 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, and 1/2 tsp salt in a large bowl.
3. Add eggs, vegetable oil, orange juice, orange zest, and 1 tsp vanilla extract. Stir just until smooth (don’t overmix).
4. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean.
5. While warm, poke holes all over the cake with a skewer. Whisk 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract until smooth, then drizzle over the cake, letting it seep into the holes.

The magic? That icing seeps into every nook, making each bite irresistibly tender and sweet-tart. Perfect for potlucks—it disappears fast!

Tip: For extra zing, add a pinch of orange zest to the icing.

Coffee Flavored Preachers Cake with Mocha Frosting

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup strong brewed coffee, cooled
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup unsweetened cocoa powder
• ½ cup whole milk
• 4 tbsp unsalted butter, softened
• 2 cups powdered sugar

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 tsp baking soda, ½ tsp salt, and ½ cup cocoa powder in a large bowl.
3. Add 1 cup coffee, ½ cup vegetable oil, 2 eggs, and 1 tsp vanilla extract. Mix until just combined.
4. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
5. For the frosting, beat 4 tbsp butter until creamy. Gradually add 2 cups powdered sugar and ½ cup milk, alternating, until smooth. Drizzle over cooled cake.

The magic here? The cake stays ultra-moist thanks to the coffee infusion, while the mocha frosting adds a silky, bittersweet finish.

Tip: For extra depth, swap the milk in the frosting for cold brew concentrate.

Berry Burst Preachers Cake with Mixed Berries

This moist, fruity cake is a Southern classic with a berry-packed twist—perfect for potlucks or lazy Sunday desserts.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup crushed pineapple (with juice)
• 1 cup vegetable oil
• 1 tsp vanilla extract
• 1 ½ cups mixed fresh berries (blueberries, raspberries, blackberries)
• ½ cup chopped pecans (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 tsp baking soda, and ½ tsp salt.
3. Add 2 large eggs, 1 cup crushed pineapple, 1 cup vegetable oil, and 1 tsp vanilla extract. Stir until just combined.
4. Gently fold in 1 ½ cups mixed berries and ½ cup chopped pecans (if using). Spread batter evenly in the pan.
5. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean. Let cool before slicing.

The juicy berries and pineapple keep this cake irresistibly tender, while the pecans add a subtle crunch. Tip: For extra flair, dust with powdered sugar or drizzle with a vanilla glaze while still slightly warm.

Peanut Butter Preachers Cake with Chocolate Chips

This old-fashioned cake is a crowd-pleaser—moist, peanut buttery, and studded with melty chocolate chips for a nostalgic treat.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1/2 cup creamy peanut butter
• 1/4 cup vegetable oil
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup brown sugar, 1 tsp baking soda, and 1/2 tsp salt.
3. In a saucepan over medium heat, combine 1 cup water, 1/2 cup peanut butter, and 1/4 cup vegetable oil. Whisk until smooth (1–2 minutes). Remove from heat, then stir in 1 tbsp vinegar and 1 tsp vanilla.
4. Pour the peanut butter mixture into the dry ingredients, stirring just until combined. Fold in 1 cup chocolate chips.
5. Spread batter into the prepared pan. Bake for 30–35 minutes, until a toothpick comes out clean. Cool before slicing.

The magic here? The vinegar reacts with the baking soda for an ultra-tender crumb, while the peanut butter keeps it rich without being heavy.

Tip: For extra gooey pockets, reserve a handful of chocolate chips to sprinkle on top before baking.

Cherry Almond Preachers Cake with Almond Glaze

This moist, tender cake is studded with juicy cherries and topped with a sweet almond glaze—perfect for potlucks or lazy Sunday baking.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 tsp almond extract
• ½ cup whole milk
• 1 ½ cups fresh or frozen pitted cherries, halved
• 1 cup powdered sugar
• 2 tbsp milk
• ½ tsp almond extract (for glaze)
• ¼ cup sliced almonds, toasted (for garnish)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. Whisk together 1 ½ cups flour, 1 cup sugar, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. Add melted butter, eggs, 1 tsp almond extract, and ½ cup milk. Stir just until combined.
4. Fold in cherries, then pour batter into the pan. Bake for 35–40 minutes until a toothpick comes out clean.
5. Cool cake for 10 minutes in the pan, then transfer to a wire rack.
6. Whisk 1 cup powdered sugar, 2 tbsp milk, and ½ tsp almond extract until smooth. Drizzle over warm cake and sprinkle with toasted almonds.

The glaze soaks slightly into the cake, creating pockets of almond sweetness that pair beautifully with the tart cherries.

Tip: For extra flavor, toss cherries with 1 tbsp flour before folding into the batter—this prevents sinking!

Zucchini Preachers Cake with Cream Cheese Frosting

This moist, spiced zucchini cake is a hidden-veggie delight—topped with tangy cream cheese frosting, it’s a crowd-pleaser that’ll have everyone asking for seconds.

Ingredients

• 2 cups grated zucchini (packed)
• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg

Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, whisk together flour, 1 ½ cups granulated sugar, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 ½ tsp cinnamon, and ¼ tsp nutmeg.
3. Add zucchini, vegetable oil, eggs, and 1 tsp vanilla extract. Stir until just combined (batter will be thick).
4. Spread batter evenly into the pan. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean. Cool completely.
5. For frosting, beat 8 oz cream cheese and ½ cup butter until smooth. Gradually add 2 cups powdered sugar and 1 tsp vanilla, beating until fluffy. Spread over cooled cake.

The zucchini keeps this cake incredibly tender, while the warm spices and creamy frosting make it taste like a hug in dessert form.

Tip: For extra texture, sprinkle chopped walnuts or pecans on top of the frosting!

Carrot Preachers Cake with Pineapple and Coconut

This moist, spiced cake is packed with tropical sweetness and a hint of crunch—perfect for potlucks or a cozy afternoon treat.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 3 large eggs, beaten
• ¾ cup vegetable oil
• 1 tsp vanilla extract
• 2 cups grated carrots (about 3 medium)
• 1 cup crushed pineapple, drained
• 1 cup sweetened shredded coconut
• ½ cup chopped pecans (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, whisk together 2 cups flour, 1 ½ cups sugar, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt.
3. Stir in beaten eggs, ¾ cup oil, and 1 tsp vanilla until just combined. Fold in carrots, pineapple, coconut, and pecans (if using).
4. Spread batter evenly into the pan. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
5. Let cool completely before slicing.

The pineapple keeps this cake irresistibly tender, while the coconut adds a subtle chew—no frosting needed!

Tip: For extra flavor, toast the pecans and coconut before mixing them in.

Conclusion

With 20 classic Preacher’s Cake recipes to choose from, there’s a perfect sweet treat for every occasion! Whether you’re baking for a crowd or just craving something cozy, these tried-and-true favorites won’t disappoint. Give them a try, then let us know which one you loved most—and don’t forget to share this roundup with fellow bakers on Pinterest. Happy baking!