18 Delicious Tastycake Recipes for Sweet Cravings

Got a sweet tooth that just won’t quit? Whether you’re craving something nostalgic or looking for a new dessert obsession, these 18 irresistible Tastycake recipes are here to save the day. From gooey chocolate treats to fluffy vanilla delights, there’s a bite-sized (or slice-sized) happiness waiting for you. So grab your mixing bowl—your next favorite indulgence is just a scroll away!

Chocolate Fudge Tastycake

This rich, fudgy cake is a chocolate lover’s dream—decadent yet simple enough for a weeknight treat.

Ingredients:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup boiling water

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt in a large bowl.
3. Add 1/2 cup whole milk, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract. Mix until smooth.
4. Carefully stir in 1/2 cup boiling water (batter will be thin). Pour into the prepared pan.
5. Bake for 30–35 minutes, until a toothpick inserted comes out clean. Let cool slightly before serving.

The boiling water creates an ultra-moist crumb, while the cocoa delivers deep chocolate flavor without frosting. Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream!

Tip: For extra fudginess, underbake by 2–3 minutes—the center should still wobble slightly.

Vanilla Bean Tastycake with Buttercream Frosting

This fluffy, fragrant vanilla cake is a nostalgic treat with a modern twist—infused with real vanilla bean and topped with silky buttercream.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 vanilla bean, seeds scraped (or 2 tsp vanilla extract)
• ½ cup whole milk
• 2 cups powdered sugar
• ½ cup unsalted butter, softened (for frosting)
• 2 tbsp heavy cream

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. Beat ½ cup butter and 1 cup sugar with a mixer until fluffy, about 3 minutes. Add eggs one at a time, then mix in vanilla bean seeds.
4. Alternately add the flour mixture and ½ cup milk to the batter, beginning and ending with flour. Pour into the pan.
5. Bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
6. For frosting, beat ½ cup butter until smooth. Gradually add 2 cups powdered sugar, then 2 tbsp heavy cream, until fluffy. Frost cooled cake.

The vanilla bean speckles and rich buttercream make this cake as pretty as it is flavorful—perfect for birthdays or just because!

Tip: For extra vanilla depth, steep the scraped bean pod in warm milk for 10 minutes before using.

Lemon Glazed Tastycake

This sunny little cake is bursting with bright lemon flavor and topped with a tangy-sweet glaze that soaks right in—perfect for brunch or a sweet afternoon pick-me-up.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup whole milk
• ¼ cup unsalted butter, melted
• 1 large egg
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice (for glaze)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 ½ tsp baking powder, and ½ tsp salt.
3. Add ½ cup whole milk, ¼ cup melted butter, 1 large egg, 2 tbsp lemon juice, and 1 tbsp lemon zest. Stir just until combined (don’t overmix).
4. Pour batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
5. While the cake cools slightly, whisk together 1 cup powdered sugar and 2 tbsp lemon juice until smooth. Poke holes all over the warm cake with a skewer, then pour the glaze evenly over the top.

The magic here? That glaze seeps into every nook, making each bite moist and zesty without being overly sweet. Serve it slightly warm for maximum coziness.

Tip: For extra lemon punch, add an extra ½ tsp zest to the glaze.

Red Velvet Tastycake with Cream Cheese Frosting

Red Velvet Tastycake with Cream Cheese Frosting

This dreamy red velvet cake is moist, tender, and topped with a tangy cream cheese frosting that balances the cocoa’s richness perfectly—ideal for birthdays or just because!

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp unsweetened cocoa powder
• 1 ½ cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp distilled white vinegar
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Whisk together 2 ½ cups flour, 1 ½ cups sugar, 1 tsp baking soda, 1 tsp salt, and 2 tbsp cocoa powder in a large bowl.
3. Add 1 ½ cups oil, 1 cup buttermilk, eggs, 2 tbsp food coloring, 1 tsp vanilla, and 1 tsp vinegar. Beat on medium speed until smooth (about 2 minutes).
4. Divide batter evenly between pans. Bake for 30–35 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
5. For frosting, beat 8 oz cream cheese and ½ cup butter until fluffy. Gradually add 4 cups powdered sugar and 1 tsp vanilla, beating until smooth.
6. Frost cooled cake layers, stacking as you go. Chill for 20 minutes before slicing.

The vinegar reacts with the cocoa for a subtle tang, while the oil keeps every bite luxuriously tender—no dry crumbs here!

Tip: For neat slices, dip your knife in hot water and wipe it clean between cuts.

Carrot Walnut Tastycake

This moist, spiced cake is studded with crunchy walnuts and sweet carrots—perfect for a cozy afternoon treat with coffee or tea.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• ¾ cup packed brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups grated carrots (about 3 medium)
• ½ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp salt.
3. In another bowl, beat ¾ cup brown sugar, ½ cup vegetable oil, 2 eggs, and 1 tsp vanilla extract until smooth. Fold in the grated carrots.
4. Gradually mix the dry ingredients into the wet until just combined. Fold in ½ cup chopped walnuts.
5. Pour batter into the pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

The warm spices and toasty walnuts make this cake feel like a hug in every bite—plus, it stays incredibly tender thanks to the carrots’ natural moisture.

Tip: For extra decadence, drizzle with cream cheese glaze: whisk 4 oz softened cream cheese, ¼ cup powdered sugar, and 1 tbsp milk until smooth.

Banana Nut Tastycake

This moist, nutty banana cake is a cozy twist on classic banana bread—perfect for breakfast or an afternoon treat with coffee.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted
• 3/4 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chopped walnuts
• 1/4 cup whole milk

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a bowl, mix mashed bananas, melted butter, 3/4 cup brown sugar, egg, and 1 tsp vanilla until smooth.
3. Whisk together flour, 1 tsp baking soda, and 1/2 tsp salt in another bowl. Gradually stir into the banana mixture, alternating with 1/4 cup milk until just combined. Fold in walnuts.
4. Pour batter into the pan and bake for 30–35 minutes, until a toothpick inserted comes out clean. Let cool for 10 minutes before slicing.

The walnuts add a satisfying crunch, while the brown sugar gives this cake a caramel-like depth—no frosting needed!

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

Strawberry Shortcake Tastycake

This dreamy dessert layers tender vanilla cake, juicy strawberries, and fluffy whipped cream for a classic treat that feels like sunshine on a plate.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar (for strawberries)
• 1 cup heavy cream
• 2 tbsp powdered sugar (for whipped cream)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt in a bowl. Set aside.
3. Beat ½ cup butter and 1 cup sugar with a mixer until fluffy, about 3 minutes. Add eggs one at a time, then mix in ½ cup milk and 1 tsp vanilla.
4. Gradually add dry ingredients to wet ingredients, mixing just until combined. Pour batter into prepared pan.
5. Bake for 30–35 minutes until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
6. Toss sliced strawberries with 2 tbsp sugar and let sit for 15 minutes to macerate.
7. Whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks.
8. Slice cooled cake horizontally. Spread half the whipped cream on the bottom layer, top with half the strawberries, then repeat with remaining layers.

The magic here? The cake soaks up just enough strawberry juice without getting soggy, creating the perfect balance of textures.

Tip: For extra flavor, brush the cake layers with a touch of vanilla syrup before assembling.

Pumpkin Spice Tastycake

This cozy little cake packs all the warmth of pumpkin spice into a tender, buttery treat that’s perfect with your morning coffee or as an afternoon pick-me-up.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 tsp vanilla extract
• ½ cup buttermilk

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 ½ tsp pumpkin pie spice in a bowl.
3. In a separate bowl, beat ½ cup butter and ¾ cup sugar until fluffy. Add eggs one at a time, then mix in 1 cup pumpkin puree and 1 tsp vanilla.
4. Alternately add the dry ingredients and ½ cup buttermilk to the wet mixture, mixing just until combined.
5. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Let cool before slicing.

The secret here? The buttermilk keeps the crumb extra moist while letting the pumpkin spice shine—no overpowering sweetness, just cozy flavor in every bite.

Tip: For a bakery-style finish, dust with powdered sugar or drizzle with a simple glaze of ½ cup powdered sugar + 1 tbsp milk.

Blueberry Lemon Tastycake

Bright, tangy, and bursting with juicy blueberries, this tender cake is a sunny twist on classic snacking.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• ¼ cup whole milk
• 1 cup fresh blueberries (plus extra for topping)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and ¾ cup sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla and lemon zest.
4. Alternately add the dry ingredients and ¼ cup milk to the butter mixture, mixing just until combined.
5. Toss blueberries with 1 tbsp flour (to prevent sinking), then gently fold into the batter. Pour into the pan, scatter extra blueberries on top, and sprinkle with 1 tbsp turbinado sugar.
6. Bake for 35–40 minutes until a toothpick comes out clean. Cool 10 minutes before slicing.

The lemon zest and juicy berries create pockets of tartness that balance the buttery crumb—perfect with afternoon tea or as a brunch showstopper.

Tip: For extra zing, drizzle with a lemon glaze (1 cup powdered sugar + 2 tbsp lemon juice) while the cake is still warm.

Coconut Pineapple Tastycake

This tropical-inspired cake is a sunny escape in every bite, with fluffy coconut layers and a tangy pineapple twist that’ll transport you to paradise.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened shredded coconut
• ½ cup canned crushed pineapple (drained)
• ½ cup coconut milk
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Stir in ½ cup shredded coconut.
3. In another bowl, mix ½ cup crushed pineapple, ½ cup coconut milk, ⅓ cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients, folding gently until just combined (don’t overmix).
5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The magic here? The pineapple keeps the cake irresistibly moist while the toasted coconut adds a subtle crunch. Serve it slightly warm for maximum coziness.

Tip: Toast extra shredded coconut and sprinkle on top for a golden, nutty finish.

Peanut Butter Chocolate Tastycake

This decadent dessert combines creamy peanut butter and rich chocolate for a treat that’s impossible to resist—perfect for satisfying your sweet tooth with minimal fuss.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup creamy peanut butter
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup cocoa powder, 1 tsp baking powder, and 1/2 tsp salt.
3. Add 1/2 cup milk, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract. Stir until just combined.
4. Spread batter into the pan. Drop 1/2 cup peanut butter by spoonfuls over the top, then swirl gently with a knife.
5. Sprinkle 1/2 cup chocolate chips evenly over the batter. Bake for 25–30 minutes until a toothpick comes out clean.

The magic here? The peanut butter stays gooey while the chocolate chips melt into pockets of fudgy goodness—no frosting needed!

Tip: For extra flair, warm individual slices for 10 seconds in the microwave before serving.

Raspberry Almond Tastycake

This tender, buttery cake is studded with juicy raspberries and topped with crunchy almond streusel—perfect for brunch or a sweet afternoon treat.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, melted and cooled
• 1 large egg
• ½ cup whole milk
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• ¼ cup sliced almonds
• 2 tbsp turbinado sugar (for topping)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups flour, ½ cup granulated sugar, 1 ½ tsp baking powder, and ¼ tsp salt.
3. Add melted butter, egg, milk, and 1 tsp vanilla extract. Stir just until combined (small lumps are okay).
4. Gently fold in raspberries, then pour batter into the prepared pan. Sprinkle sliced almonds and 2 tbsp turbinado sugar evenly over the top.
5. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes before slicing.

The contrast of tart berries, buttery crumb, and caramelized almond topping makes every bite irresistible.

Tip: For extra flavor, toast the almonds in a dry skillet for 2–3 minutes before adding them to the batter.

Tiramisu Tastycake

This playful twist on classic tiramisu swaps ladyfingers for fluffy Tastykake® sponge cakes, making it a nostalgic yet elegant dessert.

Ingredients:

• 6 Tastykake® Butterscotch Krimpets (or similar sponge cakes), sliced horizontally into 2 layers each
• 1 1/2 cups strong brewed coffee, cooled to room temperature
• 2 tbsp coffee liqueur (optional)
• 8 oz mascarpone cheese, softened
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder, for dusting

Instructions:

1. In a shallow dish, stir together cooled coffee and coffee liqueur (if using). Quickly dip each Tastykake layer into the mixture (about 1 second per side) and arrange half in a single layer in an 8×8″ dish.
2. In a large bowl, beat mascarpone, heavy cream, sugar, and vanilla with a hand mixer until thick and spreadable (about 2 minutes). Spoon half over the cake layer and smooth.
3. Repeat with remaining dipped cakes and mascarpone mixture. Cover and chill for at least 4 hours (or overnight).
4. Just before serving, sift cocoa powder generously over the top.

The magic here? The butterscotch-kissed cakes soften just enough to mimic tiramisu’s signature texture while adding a caramelized depth.

Tip: For clean slices, wipe your knife with a hot damp cloth between cuts.

Apple Cinnamon Tastycake

This cozy, spiced cake is like a hug in dessert form—tender apples and warm cinnamon baked into every bite.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 2 medium apples, peeled and diced (about 1 ½ cups)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp ground cinnamon, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup unsalted butter and ¾ cup granulated sugar until fluffy. Add 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately fold the dry ingredients and ½ cup sour cream into the butter mixture until just combined. Gently stir in the diced apples.
5. Spread batter into the prepared pan. Bake for 35–40 minutes, until a toothpick inserted comes out clean.

The sour cream keeps this cake irresistibly moist, while the apples add little pockets of sweetness. Perfect with a dollop of whipped cream!

Tip: For extra crunch, sprinkle the batter with a mix of 1 tbsp sugar and ½ tsp cinnamon before baking.

Matcha Green Tea Tastycake

This fluffy, earthy-sweet cake is a matcha lover’s dream—subtly vibrant and perfect with a cup of tea.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp high-quality matcha powder
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups flour, 2 tbsp matcha powder, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. In a separate bowl, beat ¾ cup sugar and ½ cup butter until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and ½ cup milk to the butter mixture, mixing just until combined.
5. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool for 10 minutes before slicing.

The matcha gives this cake a gorgeous green hue and a delicate bitterness that balances the sweetness—no frosting needed!

Tip: Sift the matcha to avoid clumps for an ultra-smooth texture.

Cherry Cheesecake Tastycake

This dreamy dessert combines creamy cheesecake filling, buttery graham cracker crust, and sweet cherry topping for a showstopper that’s easier than it looks!

Ingredients:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 16 oz cream cheese, softened
• ½ cup sour cream
• ⅔ cup powdered sugar
• 1 tsp vanilla extract
• 1 (21 oz) can cherry pie filling

Instructions:

1. Prep crust: Mix graham cracker crumbs, melted butter, and granulated sugar. Press firmly into a 9-inch springform pan. Chill 15 minutes.
2. Make filling: Beat cream cheese, sour cream, powdered sugar, and vanilla extract until smooth (2–3 minutes). Spread over crust.
3. Chill: Refrigerate 4 hours or overnight until set.
4. Top & serve: Spoon cherry pie filling over cheesecake, slice, and enjoy!

The magic here? The no-bake filling stays luxuriously creamy against the crisp crust, while the cherries add a bright, fruity contrast.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Mocha Espresso Tastycake

This decadent mocha espresso cake is a coffee lover’s dream—rich, moist, and topped with a silky espresso glaze that’ll have you sneaking extra slices.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ⅓ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 large egg
• ¾ cup whole milk
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 2 tbsp instant espresso powder (divided)
• ¾ cup powdered sugar
• 2 tbsp heavy cream

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ⅓ cup cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
3. In another bowl, beat 1 large egg, then stir in ¾ cup whole milk, ¼ cup vegetable oil, 1 tsp vanilla extract, and 1 tbsp instant espresso powder until smooth. Pour wet ingredients into dry ingredients, mixing just until combined.
4. Pour batter into the prepared pan. Bake for 25–28 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
5. For the glaze, whisk ¾ cup powdered sugar, 2 tbsp heavy cream, and remaining 1 tbsp espresso powder until smooth. Drizzle over the cooled cake.

The magic here? The espresso glaze seeps slightly into the cake, creating pockets of intense coffee flavor in every bite.

Tip: For extra depth, swap the vanilla extract with almond extract—it plays beautifully with the mocha notes.

Caramel Pecan Tastycake

This decadent cake is a buttery, nutty dream with a gooey caramel swirl—perfect for when you want dessert to feel a little fancy without fuss.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 1 cup chopped pecans
• ½ cup caramel sauce (store-bought or homemade), plus extra for drizzling

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup softened butter and 1 cup granulated sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and ½ cup milk to the butter mixture, mixing just until combined. Fold in 1 cup chopped pecans.
5. Pour half the batter into the pan, drizzle with ¼ cup caramel sauce, then top with remaining batter. Swirl gently with a knife.
6. Bake for 35–40 minutes until a toothpick comes out clean. Cool for 10 minutes, then invert onto a plate and drizzle with extra caramel.

The magic here? The caramel seeps into the cake as it bakes, creating pockets of sticky-sweet goodness in every slice.

Tip: Toast the pecans in a dry skillet for 3–4 minutes before chopping to deepen their flavor.

Conclusion

With 18 irresistible Tastycake recipes, there’s something here to satisfy every sweet tooth! Whether you’re craving classic flavors or new twists, these treats are sure to delight. Don’t forget to bake your favorites, leave a comment below, and share the love on Pinterest. Happy baking!