Grandma’s Velvet Butter Cake
Old-Fashioned Lemon Icebox Cake
Classic Golden Pound Cake
Depression-Era Chocolate Cake
Vintage Coconut Layer Cake
Southern Caramel Drip Cake
Honey Spice Tea Cake
Retro Pineapple Upside-Down Cake
Victorian Cherry Almond Cake
Old-Time Marble Swirl Cake
Maple Walnut Celebration Cake
Rustic Applesauce Cinnamon Cake
A tender old-fashioned coffee cake layered with sweet apricots, cinnamon streusel, and a buttery crumb topping—perfect for brunch, dessert, or afternoon coffee.
25 minutes
45–50 minutes
10–12 servings
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup milk
1 cup chopped dried apricots or apricot preserves
1/2 cup brown sugar
1 teaspoon cinnamon
1/3 cup chopped walnuts or pecans
1/2 cup all-purpose flour
1/4 cup brown sugar
4 tablespoons cold butter, cubed
1/2 teaspoon cinnamon
3/4 cup powdered sugar
1–2 tablespoons milk or orange juice
1/4 teaspoon vanilla extract
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or a large round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the sour cream and milk until smooth.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
In a small bowl, combine the brown sugar, cinnamon, and nuts for the streusel.
Prepare the crumb topping by mixing flour, brown sugar, cinnamon, and butter until coarse crumbs form.
Spread half of the cake batter into the prepared pan.
Sprinkle with half of the streusel mixture and evenly distribute the apricots or dollops of apricot preserves.
Spread the remaining batter on top and finish with the remaining streusel and crumb topping.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 15–20 minutes before serving.
If desired, whisk together the glaze ingredients and drizzle over the cooled cake.
Serve warm with coffee or hot tea
Dust lightly with powdered sugar for a vintage bakery-style finish
Pair with whipped cream or fresh fruit
Delicious for breakfast, brunch, or holiday gatherings
A rich, old-world style celebration cake filled with naturally sweet figs and dates, warm spices, and a tender crumb—perfect for holidays, Shabbat, or festive family gatherings.
25 minutes
45–55 minutes
10–12 servings
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup brown sugar
1/2 cup honey
3 large eggs
3/4 cup vegetable oil or melted butter
1 teaspoon vanilla extract
3/4 cup orange juice or brewed tea
1 cup chopped dried figs
1 cup chopped dates
1/2 cup chopped walnuts or almonds
3 tablespoons honey
1 tablespoon orange juice
1/4 teaspoon cinnamon
Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or Bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large mixing bowl, whisk together the brown sugar, honey, eggs, oil, and vanilla extract until smooth.
Stir in the orange juice or tea.
Gradually add the dry ingredients into the wet mixture and stir until just combined.
Fold in the figs, dates, and nuts evenly throughout the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
If using the glaze, whisk together the honey, orange juice, and cinnamon. Brush over the warm cake for extra flavor and shine.
Garnish with sliced figs, chopped nuts, or a light dusting of powdered sugar
Serve with tea, coffee, or spiced cider
Delicious slightly warm with whipped cream or mascarpone
Ideal for Shabbat, Rosh Hashanah, or winter celebrations
A soft and elegant layer cake infused with fresh orange and warm vanilla flavors, perfect for Shabbat dinners, celebrations, and family gatherings.
30 minutes
30–35 minutes
10–12 servings
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter or pareve margarine, softened
1 3/4 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 tablespoon fresh orange zest
3/4 cup fresh orange juice
3/4 cup milk or non-dairy milk
1 cup unsalted butter or pareve margarine, softened
4 cups powdered sugar
2 tablespoons fresh orange juice
1 teaspoon orange zest
2 teaspoons vanilla extract
2–4 tablespoons milk or non-dairy milk, as needed
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and orange zest.
In a measuring cup, combine the orange juice and milk.
Gradually add the dry ingredients to the butter mixture, alternating with the orange juice mixture. Mix until smooth and fully combined.
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the frosting by beating the butter until creamy. Gradually add powdered sugar, then mix in orange juice, orange zest, vanilla extract, and enough milk to reach a spreadable consistency.
Place one cake layer on a serving plate and spread frosting over the top. Add the second layer and frost the top and sides of the cake.
Garnish with fresh orange slices or curls of orange zest
Serve with tea or coffee after Shabbat dinner
Chill slightly before serving for cleaner slices
Optional: decorate with chopped pistachios or toasted almonds for an elegant finish
A moist, tender sour cream cake layered with sweet cinnamon streusel and topped with a buttery crumb topping—perfect for brunch, dessert, or coffee time.
20 minutes
45–50 minutes
10–12 servings
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1/4 cup milk
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/2 cup chopped walnuts or pecans (optional)
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon cinnamon
4 tablespoons cold butter, cubed
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan or 9x13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix in the sour cream and milk until smooth.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
In a separate small bowl, combine the brown sugar, cinnamon, and nuts (if using) for the streusel.
Prepare the crumb topping by mixing flour, brown sugar, cinnamon, and cold butter until crumbly.
Pour half of the cake batter into the prepared pan. Sprinkle evenly with the cinnamon streusel mixture.
Add the remaining batter and spread gently. Top with the crumb topping.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 15–20 minutes before slicing and serving.
Serve warm with coffee or tea
Dust lightly with powdered sugar for a bakery-style finish
Delicious for breakfast, brunch, or dessert
Pairs beautifully with fresh fruit or whipped cream
A rich, old-fashioned babka-style cake with swirls of deep chocolate filling and a tender buttery crumb inspired by traditional Jewish bakery recipes.
35 minutes
(plus 1 1/2 hours rising time)
40–45 minutes
10–12 servings
4 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1/2 cup warm milk or non-dairy milk
1/2 cup granulated sugar
1/2 teaspoon salt
3 large eggs
1/2 cup unsalted butter or pareve margarine, softened
1 teaspoon vanilla extract
1/2 cup unsalted butter or pareve margarine, melted
3/4 cup semisweet chocolate chips or chopped chocolate
1/4 cup unsweetened cocoa powder
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 teaspoon cinnamon
3 tablespoons cold butter
1/4 cup honey or sugar
1/4 cup water
In a small bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour, remaining sugar, and salt.
Add the yeast mixture, eggs, butter, and vanilla extract. Mix until a soft dough forms.
Knead the dough for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1–1 1/2 hours, or until doubled in size.
Meanwhile, prepare the chocolate filling. Melt the butter and chocolate together, then stir in cocoa powder, brown sugar, and cinnamon until thick and spreadable.
Grease a loaf pan or Bundt pan.
Roll the dough into a large rectangle on a lightly floured surface.
Spread the chocolate filling evenly over the dough.
Roll the dough tightly into a log. Twist gently for a babka-style swirl and place into the prepared pan.
If using the crumb topping, combine flour, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the dough.
Cover loosely and let rise again for 30 minutes.
Preheat the oven to 350°F (175°C).
Bake for 40–45 minutes, or until golden brown and cooked through.
If using the syrup glaze, simmer honey (or sugar) with water for 2 minutes and brush over the warm cake immediately after baking.
Allow the babka cake to cool for at least 20 minutes before slicing.
Serve warm with coffee or tea
Dust lightly with powdered sugar for a bakery-style finish
Delicious toasted the next day with butter
Perfect for Shabbat, holidays, or family gatherings
A light and airy sponge cake with bright lemon flavor, traditionally served for Shabbat gatherings, holidays, or afternoon tea.
25 minutes
40–45 minutes
10–12 servings
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
6 large eggs, separated
1 1/4 cups granulated sugar, divided
1/3 cup fresh lemon juice
2 tablespoons lemon zest
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Preheat the oven to 325°F (165°C). Lightly grease a tube pan or angel food cake pan.
In a medium bowl, whisk together the cake flour, baking powder, and salt.
In a large bowl, beat the egg yolks with 3/4 cup of the sugar until pale and creamy.
Mix in the lemon juice, lemon zest, vegetable oil, and vanilla extract.
Gradually fold the dry ingredients into the yolk mixture until smooth.
In a separate clean bowl, beat the egg whites with the cream of tartar until soft peaks form.
Slowly add the remaining 1/2 cup sugar while continuing to beat until stiff glossy peaks form.
Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before removing from the pan.
If desired, whisk together the glaze ingredients and drizzle over the cooled cake.
Serve with hot tea or coffee for a traditional Shabbat dessert
Garnish with thin lemon slices or powdered sugar
Pair with fresh berries for a light holiday presentation
Best enjoyed chilled or at room temperature
