There might be occasions when your experimentation with cakes does not go as planned. Yes, disasters are to be expected, especially when you are doing something for the first or second time. In such cases, you can buy cake online to at least make the children stay happy for all the efforts they have put into work.

A layer cake is perfect for just about any occasion. From holidays to kid’s birthdays to spontaneous cake celebrations, a layer cake is always going to be a hit. Here are five of my favorite layer cake recipes that are guaranteed to delight your family and friends.

 1. Perfect Peach Layer Cake

 This recipe for peach layer cake is one of my favorites to make during the warm summer months when peaches are in season. I was originally inspired by this recipe from Yellow Bliss Road. Enjoy!

Ingredients

Cake

  • 4 1/2 cups cake flour
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1 cup + 1 tbsp butter, room temperature
  • 2 cups white, granulated sugar
  • 4 eggs
  • 3/4 cup sour cream
  • 2 tbsp vanilla extract
  • 1 cup milk

Frosting

  • 5 cups peaches, peeled and sliced (about 6 fresh peaches)
  • 1/4 cup raw sugar
  • 1 tsp cinnamon
  • pinch of salt
  • 2 10 ounce containers of non-dairy whipped topping (Cool Whip)
  • 1 10 ounce container of whipped cream cheese
  • 2 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/2 cup powdered sugar
  • 1 fresh peach, sliced for topping

Directions

Cake

 Preheat your oven to 325 degrees. Grease three round 8 inch diameter cake tins.

  1. Combine the cake flower, baking powder, and salt into a bowl.
  2. In a separate bowl, beat together the butter and sugar until smooth. Slowly add the eggs one at a time.
  3. Add sour cream and vanilla, mix thoroughly.
  4. Add the flour mixture to the wet mixture one cup at a time, stirring well.
  5. Pour equal parts of the batter into the three pans.
  6. Bake in the oven for 25 to 35 minutes.
  7. Remove from oven. Let them cool completely before you remove them from the cake tins.

Frosting

 Place half of the peaches into a bowl. Add the brown sugar, cinnamon, and a bit of salt. Toss to coat.

  1. Roughly chop the rest of the peach slices into halves or thirds, then place them in the refrigerator.
  2. Pour the peaches and brown sugar mixture into a blender. Puree, about 30 seconds. Strain mixture to remove any chunks.
  3. Beat together the cream cheese and peach puree. Add powdered sugar.Add the vanilla, lemon juice, salt, and non-dairy whipped topping. Mix well, then refrigerate until cake is cool.

Cake Assembly

 When the cake is cool, remove from the cake tins. Apply frosting to the top of the first layer. Add some chopped peaches. Apply the next layer of cake and repeat, until all three layers are frosted. Finally, frost the sides and top. Top with fresh sliced peaches.

2. No Bake Blueberry Cheesecake on Graham Cracker Cookie Crust

This decadent blueberry cheesecake is rich and flavorful, with a sweet crunch along the bottom from the cookie crust. I was originally inspired by this recipe from Valerie’s Kitchen. Enjoy!

Ingredients

For the Crust

  • 2 sleeves of Honey Graham Crackers, finely ground
  • 1/2 salted butter, melted
  • 1/3 cup sugar

 For the Cheesecake

  • 2 (8 oz) cream cheese packets
  • 1 cup powdered sugar
  • 1 container of non-dairy whipped cream (Cool Whip or Similar)
  • 2 tsp vanilla
  • 2 cups fresh blueberries
  • 1 tsp lemon juice

Directions

Preheat your oven to 350 degrees.

  1. For the crust: in a food processor, blend graham cracker cookies into a powder. Add melted butter and sugar to the processor and mix well.
  2. Spread the mixture out evenly across a 13”x9” baking dish.
  3. Bake the crust until golden brown, about 10 minutes. Remove from oven and leave to cool.
  4. For the cheesecake: in a large bowl, beat together the cream cheese, sugar, vanilla, and lemon juice.
  5. Using a spatula, fold in the whipped topping.
  6. Pour in the blueberries and mix.
  7. Spread the cheesecake mixture across the top of the crust.
  8. Refrigerate for at least 6 hours. Serve.

3. Walnut and Pecan Toasted Nut Layer Cake

This walnut and pecan toasted nut layer cake will delight every member of your family with its various textures and flavors. For this recipe, I was inspired by a Taste of Home. Enjoy!

Ingredients

 Cake

  • 1 cup pecans
  • 1 cup walnuts
  • 1 cup butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 cup flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup milk

 Frosting

  •  1 cup butter
  • 8 cups confectioners sugar
  • 1 can evaporated milk
  • 2 tsp vanilla extract

Directions

 Preheat the oven to 350 degrees. Grease and flour two 9” diameter cake tins.

  1. In a food processor, blend up the pecans and walnuts until roughly chopped. Lightly coat the nuts in butter, then toast in the oven for 10 to 15 minutes on a baking sheet, stirring occasionally. Remove from oven and allow to cool.
  2. For the cake: in a medium sized bowl combine the flour, baking powder, and salt. In a large bowl, combine the sugar and butter. Add the eggs to the butter one at a time, mixing thoroughly. Slowly add the flour mixture into the butter mixture until combined.
  3. Combine the milk and vanilla together, then slowly add to the cake batter.
  4. Stir 1/3 of the nut mixture.
  5. Pour the mixture evenly into the two cake tins.
  6. Bake for 25 to 35 minutes. Remove from oven and allow to cool. Remove the cakes from the tins.
  7. For the frosting, combine the butter and sugar in a bowl until creamy. Add milk and vanilla and mix until smooth.
  8. Place the first layer of cake on a tray. Spread on the icing. Repeat for the second layer. Spread icing across the top and sides of the cake and coat with remaining nuts.

4. Three Layer Decadent Chocolate Cake

This triple layer chocolate cheesecake is the delicious treat you’ve been craving for years. Enjoy the medley of chocolate flavors as the perfect holiday treat.

Ingredients

Layer One: Chocolate Cake

  • 1 cup all purpose flour
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1/4 cup canola oil
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 cup brewed coffee

 Layer Two: White Chocolate Cheesecake

  • 2 (8 oz) packets cream cheese
  • 1/4 cup sugar
  • 1/2 tbsp all purpose flour
  • 1/2 tsp vanilla extract
  • 2 eggs, lightly beaten
  • 1 egg yolk, lightly beaten
  • 4 oz white baking chocolate, melted

 Layer Three: Chocolate Cheesecake

  • 1 cup semisweet chocolate
  • 1 8oz package cream cheese
  • 1/2 cup sugar
  • 1 tbsp all purpose flour
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract

 Directions

Preheat oven to 350 degrees. Grease a square brownie tin and set aside.

Layer One: Chocolate Cake

  1. In a medium bowl, combine the flour, sugar, cocoa powder, baking powder, soda, and salt.
  2. In a large bowl, combine the buttermilk, oil, eggs, and vanilla.
  3. Slowly add the dry mixture to the wet, mixing thoroughly.
  4. Add the coffee, mix completely. Batter should be thin.
  5. Pour the batter into the prepared pan. Put in refrigerator to set.

 Layer Two: White Chocolate Cheesecake

  1. In a large bowl, combine the cream cheese, sugar, flour, and vanilla. Add eggs and yolks. Add white chocolate.
  2. Pour white chocolate cake on top of chocolate cake. Return to fridge.

 Layer Three: Chocolate Cheesecake

  1. In a large bowl, combine the cream cheese, sugar, and flour. Add the eggs and mix slightly. Stir in vanilla and chocolate.
  2. Pour the chocolate cheesecake on top of white chocolate cheesecake layer.
  3. Bake entire cake in the oven for 30 to 40 minutes.
  4. Remove from oven and allow to cool. Drizzle chocolate syrup on top for decoration.

5. Opera Cake

Opera cake is one of the most complicated yet rewarding layer cake recipes out there. I was inspired by The Spruce for this delicious recipe.

Ingredients

 For Almond Cake

  • 6 egg whites, room temperature
  • 2 tbsp raw sugar
  • 2 cups ground blanched almonds
  • 2 cups confectioners sugar
  • 6 eggs
  • 1/2 cup flour
  • 3 tbsp butter

Coffee Buttercream

  • 2 tbsp instant espresso
  • 2 tbsp boiled water
  • 1 cup raw sugar
  • 3 tbsp water
  • 1 tsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 14 tbsp butter

Dark Chocolate Ganache

  • 8 oz bittersweet chocolate, chopped
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 4 tbsp butter

Chocolate Glaze

  • 5oz bittersweet chocolate, chopped

Directions

For the Almond Cake

  1. Preheat oven to 425. Line two cake tins with parchment and butter.
  2. In a medium bowl, beat egg whites until foamy. Add sugar one teaspoon at a time. Continue until mixture holds its shape.
  3. In a separate bowl, combine ground almonds, confectioners sugar, and whole eggs. Add flour.
  4. Slowly add 1/4 of the almond mixture into egg whites. Slowly add the rest of the almond batter and melted butter into this mixture.
  5. Pour into two greased pans and bake for 5 minutes. Remove from oven.
  6. Cover cake with parchment paper and flip them onto a smooth surface. Remove old parchment and allow to cool.

For the Buttercream

  1. Combine espresso powder with boiled water and set aside.
  2. Warm a saucepan over medium heat for 3 minutes. Combine 1 cup sugar, 3 tbsp water, and 1 tsp vanilla and boil. Cook until a syrup is formed. Remove from heat and allow to cool.
  3. In a bowl, combine eggs and yolks until fluffy. While beating the mixture, add the syrup in a steady flow. Next, add the coffee mixture.
  4. Still beating, add the butter by the tablespoon. When finished, buttercream should be fluffy.

For the Ganache

  1. Heat a medium saucepan over medium heat for 3 minutes. Add milk and cream and bring to a boil, stirring constantly. Remove from heat and add the chocolate. Stir until chocolate is completely melted. Add butter and stir for another two minutes.

Assembly

  1. Lay parchment paper across a large baking sheet. Cut a 10 by 10 inch square out of each layer of the cake and place on the sheet. Spread 3/4 of the buttercream across the top of one square. Place another layer on top.
  2. Spread the ganache over the cake in an even layer. Add the final layer of cake. Finish with the remaining buttercream.
  3. Place cake in refrigerator for one hour.
  4. Glaze the cake. Boil butter and remove the solids to clarify it. Melt chocolate in a double boiler, then add the clarified butter until smooth. Pour this glaze over the cake and then place in refrigerator to set.
  5. Enjoy!

Delicious Cakes for Any Occasion

 I hope you enjoy these delicious cake recipes! Just like my vegan dessert recipes, these make my family so happy, and I’m sure they will delight yours as well. Once you’ve made one, leave me a comment and let me know how it goes!

Merken

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Serena Morris
Hi! My name is Serena. I am a mother of three children and founder of Kittymoms.com. We homeschool and focus on living an active, natural lifestyle. My family loves to travel, but most of the year, you can find us at house gardening and taking care of our small homestead.

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