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Yummy Cake Recipes, New York, NY (2026)

07/17/2026

🍓 Berry Mascarpone Layer Cake 🍰
A light, fluffy sponge cake layered with silky mascarpone cream and a delicious homemade mixed berry filling. Perfect for birthdays, family gatherings, or whenever you're craving something sweet!
📝 Ingredients
Sponge Cake
4 medium eggs
130 g sugar
150 g all-purpose flour
1 heaped tsp baking powder
1 packet vanilla sugar
3 tbsp vegetable oil
Mascarpone Cream
375 g mascarpone
600 ml heavy whipping cream
6 tbsp sugar (or to taste)
1 tsp lemon zest
2 packets vanilla sugar (or vanilla paste)
1½ packets cream stabilizer
Mixed Berry Filling
250 g frozen mixed berries
1 tbsp cornstarch
5 tbsp sugar
20 ml lemon juice
10 g butter
👩‍🍳 Instructions
1️⃣ Prepare the Berry Filling
Cook the berries until soft, then strain if desired. Boil with the sugar and lemon juice. Mix the cornstarch with a little berry puree, stir into the saucepan, and cook until thickened. Add the butter, then cool completely.
2️⃣ Bake the Sponge
Beat the eggs and sugar for 4–5 minutes until thick and fluffy. Mix in the oil. Sift together the flour, baking powder, and vanilla sugar, then gently fold into the batter. Spread onto a lined baking tray and bake at 170°C (338°F) for 12–14 minutes. Cool and cut into four equal rectangles.
3️⃣ Make the Cream
Whip the heavy cream until soft peaks form. In another bowl, mix the mascarpone with the sugar, vanilla, and lemon zest. Fold in the whipped cream until smooth.
4️⃣ Assemble
Layer sponge cake, mascarpone cream, and berry filling. Repeat until all layers are used. Chill for at least 4 hours before serving.
✨ Enjoy every creamy, fruity bite!

07/13/2026

🍓 Strawberry Crumble Cake 🍰

Ingredients for 8 servings:

🍰 For the cake layers:

- 250 g flour
- 200 g sugar
- 3 eggs
- 120 ml vegetable oil
- 120 ml milk
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 pinch of salt

🍓 For the strawberry filling:

- 300 g strawberries
- 2 tablespoons sugar

🤍 For the cream:

- 250 g mascarpone
- 200 ml heavy whipping cream
- 60 g powdered sugar

🍪 For the crumble:

- 100 g crushed shortbread cookies
- 50 g melted butter

🍓 For decoration:

- 8 whole strawberries
- 4 strawberries, cut in half

Preparation:

1. Preheat the oven to 180°C (350°F). Prepare two 20 cm (8-inch) cake pans.
2. Whisk the eggs and sugar until well combined. Add the oil, milk, and vanilla.
3. Add the flour, baking powder, and salt. Bake for about 25 minutes, then leave to cool completely.
4. Cut the strawberries into small pieces and mix them with the sugar.
5. For the cream, whip the heavy cream with the powdered sugar. Add the mascarpone and mix until smooth and fluffy.
6. Slice the cake layers if needed. Spread cream and strawberries in the center, then add another layer of cream. Place the second cake layer on top.
7. Cover the entire cake with cream. Mix the crushed cookies with melted butter and press the crumble onto the sides and top of the cake.
8. Decorate with whole and halved strawberries. 🍓✨

Enjoy! 😍🍰

07/13/2026

🍫 Square Chocolate, Strawberry & Whipped Cream Cake 🍓

🍫 Ingredients for 8 servings

🍫 For the 2 chocolate sponge cake layers:
🍫 4 eggs
🍫 120 g sugar
🍫 100 g flour
🍫 40 g unsweetened cocoa powder
🍫 1 packet baking powder
🍫 1 pinch of salt

🍫 For the cream and filling:
🍫 300 ml cold heavy whipping cream
🍫 4 tablespoons powdered sugar
🍫 1 teaspoon vanilla extract
🍫 500 g fresh strawberries
🍫 3 tablespoons strawberry jam

🍫 For the glaze and decoration:
🍫 150 g dark chocolate
🍫 100 ml heavy cream
🍫 4 whole strawberries
🍫 30 g chocolate shavings
🍫 1 square 20 cm (8-inch) cake pan

🍫 Preparation Steps

🍫 Step 1: Preheat the oven to 180°C (350°F). Grease and flour the square cake pan.

🍫 Step 2: Separate the egg whites from the yolks. Whisk the yolks with the sugar until pale and fluffy.

🍫 Step 3: Add the flour, cocoa powder, and baking powder. Mix until combined.

🍫 Step 4: Beat the egg whites with the salt until stiff peaks form. Gently fold them into the batter.

🍫 Step 5: Pour the batter into the pan and bake for 20 minutes. Let it cool completely, then cut the cake horizontally into 2 layers.

🍫 Step 6: Whip the cold heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

🍫 Step 7: Cut 400 g of the strawberries in half.

🍫 Step 8: Place the first chocolate sponge layer on a serving plate. Spread with a little strawberry jam, then add a layer of whipped cream.

🍫 Step 9: Arrange the strawberry halves upright around the edges, then fill the center with strawberries. Cover with a thin layer of whipped cream.

🍫 Step 10: Place the second sponge cake layer on top and press down gently.

🍫 Step 11: Prepare the chocolate glaze. Heat the cream and pour it over the chocolate. Stir until smooth and glossy.

🍫 Step 12: Pour the chocolate glaze over the cake, allowing it to drip down the sides.

🍫 Step 13: Decorate with whipped cream rosettes, whole strawberries, and chocolate shavings.

🍫 Step 14: Refrigerate for 2 hours before cutting into squares and serving.

🍫🍓 Rich chocolate, fresh strawberries, and fluffy whipped cream—the perfect cake for any celebration! 😍🍰

07/13/2026

🍓 Vanilla, Strawberry & Whipped Cream Layer Cake

🍓 Ingredients for 8 servings

🍓 For the 3 vanilla sponge cake layers:
🍓 6 eggs
🍓 180 g sugar
🍓 180 g flour
🍓 1 packet vanilla sugar
🍓 1 pinch of salt

🍓 For the cream and filling:
🍓 400 ml cold heavy whipping cream
🍓 5 tablespoons powdered sugar
🍓 1 teaspoon vanilla extract
🍓 400 g fresh strawberries
🍓 200 g strawberry jam

🍓 For decoration:
🍓 3 whole strawberries
🍓 1 piping bag

🍓 Preparation Steps

🍓 Step 1: Preheat the oven to 180°C (350°F). Prepare three 20 cm (8-inch) round cake pans.

🍓 Step 2: Separate the egg whites from the yolks. Whisk the yolks with the sugar and vanilla sugar.

🍓 Step 3: Add the sifted flour and mix until combined.

🍓 Step 4: Beat the egg whites with the salt until stiff peaks form. Gently fold them into the batter.

🍓 Step 5: Divide the batter evenly between the three cake pans. Bake for 15 minutes, then leave to cool completely.

🍓 Step 6: Whip the cold heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

🍓 Step 7: Cut 300 g of strawberries into small pieces and mix them with the strawberry jam.

🍓 Step 8: Place the first sponge cake layer on a serving plate. Spread with whipped cream, then add a layer of the strawberry and jam mixture.

🍓 Step 9: Add the second sponge layer and repeat with whipped cream and strawberries.

🍓 Step 10: Place the third sponge layer on top. Cover the entire cake with the remaining whipped cream.

🍓 Step 11: Use a piping bag to pipe beautiful whipped cream rosettes on top.

🍓 Step 12: Decorate with whole strawberries. Refrigerate for 2 hours before serving.

🍓🍰 A light, fluffy, and delicious strawberry layer cake perfect for any special occasion!

07/12/2026

🍫💛 Chocolate & Passion Fruit Cake 💛🍫

A rich chocolate dessert with a fudgy brownie base, smooth chocolate mousse, and a fresh, tropical passion fruit cream. The perfect balance of intense chocolate and tangy passion fruit! 😍

INGREDIENTS

For the Brownie Base:

- 200 g dark chocolate
- 150 g butter
- 150 g sugar
- 3 eggs
- 100 g flour

For the Chocolate Mousse:

- 200 g dark chocolate
- 300 ml heavy whipping cream
- 2 tablespoons sugar

For the Passion Fruit Layer:

- 4 passion fruits
- 200 ml heavy whipping cream
- 100 g cream cheese
- 50 g sugar

For the Chocolate Ganache:

- 150 g dark chocolate
- 100 ml heavy cream

INSTRUCTIONS

1. Preheat the oven to 180°C (350°F). Melt the chocolate and butter together for the brownie base. Stir in the sugar, then add the eggs one at a time. Fold in the flour until smooth. Pour the batter into a cake pan and bake for 20 minutes. Allow to cool completely.

2. Prepare the chocolate mousse: Melt the chocolate and let it cool slightly. Whip the cream with the sugar until soft peaks form. Gently fold the melted chocolate into the whipped cream. Spread evenly over the cooled brownie base and refrigerate for 1 hour.

3. Prepare the passion fruit layer: Scoop out the passion fruit pulp. Mix the cream cheese with the sugar and passion fruit pulp until smooth. Whip the cream until fluffy, then gently fold it into the passion fruit mixture. Spread over the chocolate mousse and refrigerate for another 1 hour.

4. Make the chocolate ganache: Gently heat the cream and pour it over the chocolate. Stir until completely smooth and glossy. Pour the ganache over the chilled cake and smooth the top.

5. Decorate with fresh passion fruit, chocolate shards, and cake crumbs. Keep refrigerated until ready to serve.

✨ Rich, creamy, fruity, and irresistibly chocolatey! 🍫💛

07/11/2026

Mini Dot Cake 🌈🎂

07/11/2026

Chocolate Mocha Buttercream Celebration Cake

Ingredients:

For the Chocolate Cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee

For the Mocha Buttercream:
- 1 1/2 cups unsalted butter, softened
- 4 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- 3 tablespoons hot water
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt

For the Chocolate Ganache Filling:
- 8 oz (225 g) semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter

For the Decoration:
- 8 fresh strawberries
- 1 large peach, thinly sliced
- 2 oz (55 g) white chocolate
- Chocolate curls (optional)

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch square cake pan with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add the eggs, milk, vegetable oil, vanilla extract, and hot coffee. Beat until the batter is smooth and glossy.
4. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
5. For the ganache filling, heat the heavy cream until just simmering. Pour it over the chopped chocolate and butter. Let stand for 2 minutes, then stir until silky smooth. Cool until spreadable.
6. Dissolve the espresso powder in the hot water and allow it to cool slightly.
7. Beat the butter until creamy. Gradually add the powdered sugar and cocoa powder. Mix in the dissolved espresso, heavy cream, vanilla extract, and salt. Beat until light and fluffy.
8. Slice the cooled cake horizontally into two layers. Spread the chocolate ganache evenly over the botto
m layer and place the second layer on top.
9. Apply a thin crumb coat of mocha buttercream and chill for 20 minutes. Frost the cake smoothly with the remaining buttercream.
10. Transfer additional buttercream to a piping bag fitted with a decorative star tip and pipe elegant shell and rosette patterns across the top and borders of the cake.
11. Melt the white chocolate and spread it thinly on parchment paper. Before fully set, shape it into a delicate fan and allow it to harden completely.
12. Arrange the fresh strawberries and peach slices neatly on top of the piped buttercream. Finish with the white chocolate fan in the center and garnish with chocolate curls if desired. Chill for 30 minutes before serving.

07/11/2026

Red Velvet Cake with Cream Cheese & Orange Zest

Ingredients

For the cake:

- 250 g all-purpose flour
- 200 g sugar
- 2 eggs
- 120 ml vegetable oil
- 240 ml buttermilk
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 1 teaspoon red food coloring
- 1 teaspoon vanilla extract
- A pinch of salt

For the frosting:

- 300 g cream cheese
- 150 g softened butter
- 120 g powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 orange

For decoration:

- 1 orange slice
- Fresh orange zest

Instructions

1. Preheat the oven to 180°C (350°F). In a bowl, combine the flour, sugar, cocoa powder, and salt.
2. In another bowl, whisk together the eggs, oil, buttermilk, vanilla extract, and red food coloring. Add the wet ingredients to the dry ingredients and mix until just combined.
3. Mix the vinegar and baking soda together, then quickly fold the mixture into the batter. Divide the batter evenly between two 18 cm (7-inch) cake pans.
4. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
5. To make the frosting, beat the butter and powdered sugar until light and fluffy. Add the cream cheese, vanilla extract, and orange zest, then mix until smooth.
6. If desired, slice each cake layer in half to create four layers. Spread frosting between each layer, then cover the entire cake with the remaining frosting.
7. Pipe a decorative rosette on top, garnish with an orange slice, and sprinkle with fresh orange zest.

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