Homemade Cake Recipes - Grandma's Recipe Box

You will score big points with the family when you bake from scratch.

Just the thought of baking from scratch can seem intimidating to a novice baker.

I remember when I used to buy boxed mixes, baked them and maybe my family and I would eat half of the cake and the rest would end up thrown out. Not anymore ladies, I started baking from scratch and they always turn out moist and delicious.. No more half eaten cakes...only crumbs...

Three Day Easy Coconut Cake

I know it's gonna be hard but after you bake this cake, it need to be refrigerated for at least 3 days, the longer it stays in the fridge the better it gets.

  • 1 (18 1/4-ounce) box white cake mix
  • 2 (4 1/2 ounce) packages frozen coconut
  • 2 (8-ounce) cartons sour cream
  • 2 cups sugar
  • 1 (8-ounce) carton frozen whipped topping, thawed

Prepare cake according to package directions.

Bake in 2 greased and floured layer cake pans at 350* for 30-35 minutes; cool, then split into 4 layers.

Mix frozen coconut with sour cream and sugar. Set aside 1/2 cup of this mixture for later use; spread the rest between layers.

Mix reserved 1/2 coconut mixture with whipped topping; spread on top and sides.

Refrigerate 3 days in an airtight container. No Peeking just forget it's in there...

Old Fashioned Chocolate Cake

Nothing beats this moist and airy chocolate cake.

  • 1/2 cup cocoa powder
  • 1/2 cup boiling water
  • 2/3 cup shortening
  • 1 3/4 cups sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt (optional)
  • 1 1/3 cups buttermilk
  • 6 Tbs. butter or margarine, softened
  • 2 2/3 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1/3 cup milk
  • 1 tsp vanilla extract

Preheat oven to 350*

In small bowl, stir together cocoa and boiling water until smooth; set aside.

In larger mixer bowl, cream shortening, sugar, and vanilla until light and fluffy. Add eggs; beat well.

Combine flour, baking soda and salt, if desired; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture.

Pour into 2 greased and floured 9 inch pans.

Bake 35-40 minutes or until done. Cool 10 minutes; remove from pans. Cool completely; frost

Chocolate Butter Cream Frosting

In small mixer bowl, cream butter. Add powdered sugar, cocoa powder and milk; beat to spreading consistency (additional milk may be needed) Blend in vanilla extract, and ice cooled cake.

Five Flavor Pound Cake

Interesting blend of flavors..

  • 2 sticks butter or margarine, softened
  • 1/2 cup Crisco shortening
  • 3 cups sugar
  • 5 eggs, well beaten
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 3/4-1 cup milk
  • 1 tsp. each, coconut, rum, butter, vanilla and almond extract
  • Glaze
  • 1 cup sugar
  • 1/2 cup water
  • 1 tsp. each coconut, butter, vanilla, rum and almond extract

Cream butter, shortening and sugar until fluffy light. Add eggs.

Combine flour and baking powder; add to creamed mixture.

Add milk alternately with flavorings.I f large eggs are used, only use 3/4 cup milk.)

Spoon into well-greased 10-inch tube pan. Bake at 300 degrees for 1 1/2 to 2 hours. Glaze while hot.

For the Glaze:

Mix in a heavy saucepan. Bring ingredients to a boil long enough to melt sugar.

Have glaze ready to pour when cake is removed from oven.

Pineapple Crunch Cake

Moist and delicious!!

  • 1/2 c. butter
  • 1/2 c. chopped pecans
  • 3/4 c. brown sugar
  • 1 c. quick oats
  • 1 c. crushed pineapple, drained
  • 1 yellow cake mix

Melt butter in 13x9 inch baking dish. Stir in brown sugar, spread pineapple over mixture. Sprinkle with pecans and oats

Prepare mix, following package directions.

Pour batter into prepared dish.

Bake at 350* for 45 minutes or until done.

Immediately turn onto plate so pineapple is on top.

Yield: 16 servings.

Strawberry Cake

Celebrate summer with this delicious cake.

  • 1 box white cake mix
  • 4 eggs
  • 1 box strawberry Jello
  • 1 c. frozen strawberries
  • 1 c. Wesson oil
  • 1 c. coconut
  • 1/2 c. milk
  • 1 c. pecans

Mix dry ingredients together. Add oil, milk, eggs, one at a time, beating after each addition.

Add frozen strawberries, coconut and pecans. Mix well.

Pour into greased pans and cook at 350*.

Makes 3 layers.

Date Coffe Cake

Worth its weight in gold...

  • 1/2 cup very ripe mashed bananas
  • 3 large eggs
  • 1 stick butter, softened
  • 1 1/4 cup water
  • 1 tsp. vanilla
  • 3 cups flour
  • 1 tsp. soda
  • 2 tsp. baking powder
  • 1 1/2 cup chopped dates
  • Topping
  • 1/3 cup chopped dates
  • 1/3 cup coconut
  • 1/3 cup chopped walnuts

In a large bowl mix together bananas and butter until creamy. Add vanilla, eggs, and water and mix well. Add baking powder, flour, soda and mix well. Stir in 1 1/2 cups chopped dates.

Pour batter into a greased 9 x 13 inch pan and spread evenly.

Combine topping ingredients and sprinkle over batter.

Bake at 350* for 20 or 25 minutes.

Apple Cake

Can be served as a dessert or as a breakfast coffee cake

  • 1 1/4 c. oil
  • 3 c. flour
  • 2 c. sugar
  • 3 c. apples, peeled, chopped
  • 3 eggs
  • 1 c. nuts, chopped
  • 1 tsp. baking soda
  • 2 tsp. vanilla
  • 1 tsp. salt
  • Topping
  • 1 c. brown sugar
  • 1/4 c. evaporated milk
  • 1 stick margarine
  • 1 tsp. vanilla

Blend oil and sugar.

Sift dry ingredients and add to oil and sugar mixture.

Beat eggs slightly and add to batter. Add vanilla. Fold in apples and nuts

Grease large tube or Bundt pan.

Bake at 250* for 1 1/2 hours. Cool and invert. Add topping.

Topping - Add ingredients to a boiler and cook to full boil. Beat and cool. Spread on apple cake.

Orange Carrot Cake

Yummy and moist 2 layer cake..

  • 1 orange
  • 1 tsp. salt
  • 2 c. flour (plain)
  • 1 1/4 c. vegetable oil
  • 2 c. sugar
  • 4 eggs
  • 2 tsp. baking powder
  • 2 c. grated carrots
  • 2 tsp. cinnamon
  • 1/2 c. chopped nuts
  • 2 tsp. nutmeg
  • Topping
  • 1 (8 oz.) pkg. cream cheese
  • 1 Ib. powdered sugar
  • 1/4 c. oleo
  • 1 Tbsp. orange puree

Peel orange and section. Remove seeds. Place in blender and puree. Reserve 1 tablespoon for use in frosting.

Sift together dry ingredients. Add oil, then orange puree, mix well.

Add eggs, combine thoroughly. Stir in carrots and nuts.

Line 2 (9 inch) pans with wax paper, grease.

Pour batter into pans and bake at 350* for 1 hour or until toothpick inserted comes out clean.

Let cool in pan 10 minutes Cool. Frost.

Topping - Beat cheese and oleo. Add sugar and puree.

Banana Split Cake

Easy no bake recipe

  • 2 c. graham crackers
  • 1 c. melted butter
  • 1 box powdered sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 sticks oleo, softened
  • 1 large container Cool Whip
  • 1 large can crushed pineapple, drained
  • 4 cut up bananas

Mix the first 2 ingredients and press into 8 x 11 1/2 inch cake pan.

Mix powdered sugar, eggs, vanilla and oleo. Beat until fluffy and spread over crumb crust.

Sprinkle pineapple and cut up bananas over first 2 layers. Top with Dream Whip.

Serve and enjoy

Dirt Cake

Kids love this cake and they love to help prepare it...

  • 1 - 1 1/4 lb. pkg. Oreo cookies
  • 2 pkgs. vanilla instant pudding
  • 3 cups milk
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • 8 oz. cream cheese
  • 1 stick butter
  • 1 large Cool Whip

Crumble up all but 5 cookies in a 9x13-inch dish. In a large bowl mix pudding, milk and vanilla until well blended.

In another bowl mix softened oleo, cream cheese and powdered sugar until well blended.

Fold 1/2 of Cool Whip into this mixture, then fold this mixture into the pudding mixture.

Pour over crumbled Oreo cookies. Stir lightly. Spread the remaining Cool Whip over top like frosting. Crumble remaining cookies to use as "dirt decoration" on top. Refrigerate at least 2 hours.