This Sweet Potato Chocolate Cake is soft, moist, and wonderfully rich, with a natural sweetness from sweet potato puree and a deep chocolate flavor. Topped with a crunchy chocolate crumble, it's perfect for breakfast, afternoon tea, or dessert.
The batter is thick and creamy, making the cake extra tender, while the chocolate crumble adds a satisfying texture contrast.
Ingredients:
Chocolate Cake
- 150 g sweet potato puree (room temperature)
- 2 large eggs
- 180 g milk
- 120 g brown sugar
- 110 g neutral oil
- 190 g all-purpose flour
- 55 g unsweetened cocoa powder
- 8 g baking powder
Chocolate Crumble
- 30 g cold butter
- 25 g sugar
- 35 g all-purpose flour
- 15 g cocoa powder
Instructions:
1. Make Crumble
- Mix flour, cocoa, sugar, salt.
- Rub in cold butter until crumbly with some larger chunks.
- Chill 10–15 minutes.
2. Make Cake Batter
- Preheat oven to 180°C.
- Line baking pan. I used 12cm x 20cm loaf pan.
- Whisk eggs and sugar 1–2 minutes until slightly lighter.
- Add oil and mix the batter.
- Add milk, sweet potato puree, mix until smooth.
- Sift in flour, cocoa and baking powder.
- Mix just until combined. Batter should be thick and creamy, not runny.
This cake is the essence of comfort baked into a loaf pan. Ripe bananas lend natural sweetness and moisture, while a simple one-bowl batter keeps preparation effortless. The crown of buttery crumble — crisp, golden, and lightly spiced with cinnamon — adds a rustic charm and irresistible crunch.
The beauty of this recipe lies in its simplicity: no mixers, no fuss, just wholesome ingredients coming together in minutes. The result is a tender, fragrant cake with a crunchy topping that makes every slice a little celebration. Perfect for cozy afternoons, family gatherings, or as a sweet companion to tea or coffee, this cake balances homestyle ease with bakery-worthy flavor.
Ingredients:
Cake:
- 200 g very ripe bananas
- 2 eggs
- 90 g brown sugar
- 80 g neutral oil
- 160 g cake flour
- 40 g milk
- 8 g baking powder
- Pinch of cinnamon
Crumble
- 40 g cake flour
- 25 g brown sugar
- 30 g cold butter
- Pinch of cinnamon
Instructions
1. Crumble
- Mix flour, sugar and cinnamon.
- Rub in cold butter until crumbly with some bigger chunks.
- Chill in fridge.
2. Batter
- Preheat oven to 180°C.
- Line a 12 × 20 cm loaf pan.
- Add bananas, milk, oil, eggs and brown sugar into a bowl.
This Polish piernik is a soft, fragrant gingerbread cake that fills the whole kitchen with the aroma of honey, warm spices, and cocoa. It’s incredibly easy to make and doesn’t require the long resting time of traditional aged piernik, yet it still delivers that classic deep flavor we all love.
The batter starts with melted butter, honey, spices, and cocoa—creating a rich, aromatic base. Milk and sugar are gently warmed until dissolved, then everything is whisked together with flour and a single egg to form a smooth, pourable batter. After baking, the cake becomes tender, moist, and wonderfully spiced.
Once cooled, the piernik is sliced and generously filled with plum or blackcurrant jam, adding a fruity tartness that contrasts beautifully with the sweet, spiced cake. A glossy chocolate glaze poured over the top gives it the perfect finishing touch—simple, traditional, and irresistible.
This quick piernik stays moist for days, and like all good gingerbread, its flavor deepens as it sits. It’s perfect for the holidays, winter evenings, or anytime you’re craving a cozy, old-fashioned Polish treat.
Ingredients
For the Cake:
- 60 g unsalted butter
- 100 ml milk
- 70 g sugar (white or light brown)
- 50 g honey
- 80 g applesauce
- 1 egg
- 190 g cake flour
- 10g baking powder
- 15 g gingerbread spice mix (about 1 ¼ tbsp)
- 15 g cocoa powder (about ¾ tbsp)
For Filling and Topping:
- 100 g plum jam or blackcurrant jam (for spreading)
- melted chocolate
Instructions
1. Heat Honey, Butter & Spices
- In a small saucepan, combine butter, honey, jam, cocoa powder, and gingerbread spice mix.
- Warm gently over low heat, stirring until the butter melts and everything combines into a smooth mixture.
- Don’t boil. Once smooth, set aside to cool slightly.
2. Dissolve Sugar in Milk
- In another small saucepan, heat 150 ml milk and 90 g sugar on low heat until the sugar dissolves completely.
- Do not boil. Set aside to cool slightly.
3. Combine All Ingredients
- In a large bowl, sift together flour and baking soda.
- Add the warm milk mixture and the cooled honey–spice mixture.
- Add an egg and mix well using a hand mixer on low speed until smooth.
- The batter should be moderately thick and pourable.
4. Bake
- Line the glass pan with parchment paper (or grease and flour it lightly).
- Pour in the batter and smooth the top.
- Bake in a preheated oven at 170 °C (top–bottom heat) for about 40–45 minutes.
- Check doneness with a wooden skewer — if it comes out dry, the cake is ready.
- Cool for 10 minutes with the oven door slightly open, then remove the cake and let it cool completely on a rack.
5. Fill and Decorate
- When cooled, slice the cake horizontally into 2-3 layers.
- Spread the jam on the bottom layer and place the top back on.
6. To make the glaze:
- Heat the cream (don’t boil), then remove from heat and add chopped dark chocolate.
- Stir until smooth and glossy.
- Pour over the cake and sprinkle with nuts before it sets.
7. Storage Tips
- Store covered in a cool place or refrigerator for up to 4–5 days.
- The flavour deepens beautifully after a day.
- You can also freeze the unglazed cake for up to 2 months.
I bought some persimmons that were super soft and ready to eat, and I thought, “Why not make a cake out of them?” I guess I’m a little obsessed with baking — I just want to turn everything into a sweet treat lately. So I took a recipe I usually use for another fruit cake and swapped in the persimmons, not really sure if it would be a hit or a miss.
To my surprise, it turned out amazing! The cake was gooey, fragrant, and full of that gentle sweetness that only persimmons have. Honestly, it made me crave even more persimmon desserts after that.
This Persimmon Crumble Cake is soft, moist, and full of autumn flavor — the kind of cake that makes your kitchen smell like comfort. Sweet, ripe persimmons give the cake a naturally rich texture and orangey color, while a buttery crumble topping adds a delicate crunch with every bite.
The batter comes together easily with just a few ingredients — no mixer needed — and bakes into a beautifully tender cake that’s sweet (but not too over) and perfectly balanced. You can even add sliced persimmons on top for a stunning, rustic finish.
It’s the perfect afternoon treat with tea or coffee, or a lovely way to use up those extra ripe persimmons during persimmon season.
Ingredients:
Crumble:
- 30g butter
- 25g sugar
- 50g flour
Cake:
- 160g mashed ripe persimmon (about 1 large or 2 small)
- 2 eggs
- 70g sugar
- 150g all-purpose flour
- 70g vegetable oil
- 8g baking powder
- Optional: sliced persimmon as a topping
- Optional: ½ tsp cinnamon for extra flavor
Instructions
- Preheat the oven to 180°C (356°F).
- Grease and line a 6-inch cake tin with parchment paper. (I used 12cmx 20cm glass pan)
- In a large bowl, mash the ripe persimmon until smooth and creamy.
- Add the eggs, brown sugar, flour, oil, and baking powder to the mashed persimmon.
- Mix thoroughly until the batter is smooth and lump-free.
- Pour the batter into the prepared cake tin and spread it evenly.
- Sprinkle crumbles on top.
- Bake for about 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
This Banana Chocolate Marble Cake combines the sweetness of ripe bananas with rich cocoa for a soft, moist loaf full of flavor. Each slice shows off a beautiful marbled swirl — part banana, part chocolate — that looks impressive yet is so easy to make. The mashed ripe bananas keep the cake incredibly tender and naturally sweet, while the chocolate batter adds a deep, slightly bittersweet contrast. Serve it on its own, with a cup of tea or coffee, or lightly warm it and top with a scoop of ice cream for something extra special.
I absolutely love banana flavor, especially in cakes — it gives such a warm, sweet aroma and keeps the crumb soft and tender. But I know it’s not for everyone. Some people just can’t get used to the cooked flavor of fruits in desserts. Still, if you enjoy banana bread or anything with that natural fruity sweetness, this cake might become one of your favorites.
It’s perfect for breakfast, tea time, or as a cozy afternoon snack — and if you warm up a slice and add a bit of chocolate drizzle or ice cream, it turns into a simple but wonderful dessert.
Ingredients:
- 3 ripe bananas (about 300g)
- 3 eggs
- 120g brown sugar
- 225g all-purpose flour
- 120g neutral oil (vegetable or canola)
- 12g baking powder (about 3 tsp)
- 25g cocoa powder (about 1.5 tbsp)
Instructions:
- In a blender or bowl, combine the bananas, eggs, sugar, and oil.
- Blend or mix until smooth.
- Sift in the flour and baking powder.
- Stir gently until just combined—do not overmix.
- Split the batter evenly into two bowls.
- Sift the cocoa powder into one bowl and mix well to create the chocolate portion.
- Grease or line baking pan - I used a 12cm x 20cm glass baking pan.
- Using a spoon, alternate scoops of plain and chocolate batter, layering one on top of the other for a marbled effect.
- Bake in a preheated oven at 170°C (340°F) for about 50 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool completely before slicing.
This Apple Mirin Cake is incredibly moist thanks to the generous amount of fresh apples, making every bite tender, juicy, and full of fruit. As it bakes, the apples release their natural juices into the batter, creating a soft, almost melt-in-your-mouth texture.
The top develops a delicate, lightly crisp sugar crust that adds a beautiful contrast to the soft interior. A touch of mirin (or another mild alcohol such as white wine or rum) deepens the flavor of the cake, adding warmth and subtle complexity without being noticeable in the final taste.
Perfectly balanced between gentle sweetness and natural fruitiness, this is a true crowd-pleasing home bake. In fact, when I made it for friends, the entire pan disappeared in just one evening! It’s simple to prepare, requires minimal effort, and works beautifully served on its own or paired with powdered sugar, whipped cream, or vanilla ice cream.
Ingredients
- 3 apples (about 500 g, peeled and diced into 1-1.5 cm cubes)
- 130 g cake flour
- 8 g baking powder
- 90 g vegetable oil (neutral oil like canola or sunflower)
- 100 g sugar (+ 15 g for sprinkling)
- 2 large eggs (about 100 g total)
- 50 ml mirin (or another mild alcohol, like white wine or rum)
Instructions
1. Prepare the apples:
- Peel and dice the apples
- Cut them into 1-1.5 cm cubes.
- Set them aside.
2. Make the batter:
- In a large bowl, whisk together the eggs and sugar until the mixture turns light and slightly glossy.
- Stir in the mirin and oil.
- Sift in the flour and baking powder and mix until fully combined.
3. Incorporate the apples:
- Gently fold in the diced apples, making sure they are evenly distributed throughout the batter.
4. Prepare the baking pan:
- Line or grease a 6-inch (15 cm) square baking pan.
- You can use a slightly larger pan if you prefer a thinner cake with a wider surface.
5. Pour and sprinkle:
- Pour the batter into the prepared pan and spread it evenly.
- Sprinkle the remaining 15 g of sugar on top to create a crunchy crust.
6. Bake:
- Preheat the oven to 175°C (350°F).
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool and serve:
- Let the cake cool before slicing.
- Serve as is, or enjoy with powdered sugar, vanilla ice cream, or whipped cream.
Tips & Variations
- For a deeper flavor, use dark rum instead of mirin.
- If you prefer a less sweet cake, reduce the sugar by 10-20 g.
- Want more crunch? Add some chopped nuts (like walnuts or almonds) on top before baking.
This Carrot Gingerbread Cake is a perfect combination of warmth, moisture, and rich flavors, making it an ideal treat for cozy afternoons or festive gatherings. Infused with a fragrant gingerbread spice mix, the cake has a deep, aromatic profile featuring cinnamon, ginger, nutmeg, and cloves, which pair beautifully with the natural sweetness of grated carrots and the subtle crunch of walnuts.
Unlike a traditional gingerbread cake, this version introduces the earthy sweetness of carrots, adding moisture and a soft, tender crumb. The cocoa powder enhances the depth of flavor, complementing the warm spices without overpowering them. Instead of butter, the recipe uses oil, ensuring the cake stays moist for days while making it easy to mix by hand—no need for an electric mixer!
Perfect for fall and winter, this cake pairs beautifully with a cup of coffee, tea, or even a glass of warm spiced milk. Whether served as a snack, dessert, or part of a holiday feast, this Carrot Gingerbread Cake is bound to become a seasonal favorite! 🍂🍰✨
Ingredients (for a 12×22 cm pan)
- 3 eggs
- 120 g brown sugar
- 30 g honey
- 100 g oil (neutral oil like canola or sunflower)
- 320 g all-purpose flour
- 15 g cocoa powder
- 10 g baking powder
- 1.5 tbsp (20 g) gingerbread spice mix
- 200 g grated carrot (finely grated for better texture)
- 50 g walnuts (chopped)
Instructions
1. Prepare the wet ingredients:
- In a large mixing bowl, whisk together the eggs, brown sugar, honey, and oil until well combined.
2. Mix the dry ingredients:
- Sift the flour, cocoa powder, and baking powder into the bowl.
- Add the gingerbread spice mix and stir gently until all ingredients are incorporated.
3. Combine the ingredients:
- Gradually fold the dry mixture into the wet ingredients, stirring gently until a smooth batter forms.
- Avoid overmixing to keep the cake light.
4. Add the carrot and walnuts:
- Gently fold in the grated carrot and chopped walnuts, ensuring they are evenly distributed throughout the batter.
5. Prepare the baking pan:
- Line a 12×22 cm baking pan with parchment paper or grease it for easy removal.
- Pour the batter into the pan and spread the top evenly.
6. Bake the cake:
- Preheat the oven to 180°C (350°F).
- Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
7. Cool and serve:
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar or cover with melted chocolate for extra indulgence.
This is a modified version of banana chocolate chip cake that includes walnuts, adding an extra crunch to each bite. The cake is moist and has a delightful fruity flavor from the bananas, making it perfect for fans of banana desserts. The combination of chocolate and walnuts enhances the richness, creating a delicious treat.
Ingredients
- 2 bananas, mashed (about 200g)
- 2 eggs
- 80g brown sugar
- 150g flour
- 80g oil
- 8g baking powder
- 80g walnuts
Instructions
1. Preheat the oven to 180°C (356°F) and prepare a 6-inch cake tin by greasing and lining it with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth and creamy.
3. Add the eggs, brown sugar, all-purpose flour, vegetable oil, and baking powder to the mashed bananas.
4. Mix all the ingredients together thoroughly until well combined and no lumps remain, ensuring a smooth batter.
5. Gently fold in most of the walnuts, reserving some for topping the cake.
6. Pour the batter into the prepared baking tin, spreading it evenly with a spatula.
7. Add walnuts on top of the batter.
8. Place the cake tin in the preheated oven and bake at 180°C (356°F) for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
9. Once baked, remove the cake from the oven and allow it to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
Orange Cake is a fragrant and moist dessert that highlights the fresh, citrusy flavor of oranges. It's often made with orange juice and zest, making it both flavorful and refreshing. This cake can be enjoyed plain, with a glaze, or even frosted for a more decadent treat.
Ingredients
- 100g fresh orange juice
- 100ml oil
- 2 eggs
- 100g sugar
- 170g flour
- 2 teaspoons baking powder
Decoration:
- Melted chocolate
- Orange zest
Instructions
1. Preheat your oven to 180°C (350°F). Grease and flour a cake pan or line it with parchment paper. I used glass pan 12cm x 20cm.
2. In a small bowl, mix the orange zest with sugar. This will infuse the sugar with a delightful citrus flavor.
3. In a separate large mixing bowl, and the eggs and mix it with sugar.
4. Pour in the orange juice and oil.
5. Whisk the mixture to combine together
6. Sift in the flour and baking powder
7. Mix well until combined and free of lumps.
8. Pour the batter into the prepared cake pan and spread it evenly.
9. Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Once the cake is done baking, remove it from the oven. Allow the cake to cool completely in the pan before removing it.
11. Once cooled, drizzle the cake with melted chocolate and sprinkle with additional orange zest for a decorative finish.
This almond-flavored cake is made with almond flour, to which I added just a small amount to avoid overpowering the flavor. I had some fresh pears at home, so I decided to add them to the cake as well. It's made in one bowl, without separating dry and wet ingredients, super easy and you will make it in no time.
The result was a delicious, moist cake that isn't overly sweet. This pear almond cake is a harmonious blend of flavors and textures. The almond powder contributes a subtle nuttiness, complementing the sweetness of the ripe pears. The cake has a tender crumb, and the almond flakes on top add a delightful crunch.
However, it's best consumed within three days due to the presence of fruit.
Ingredients
- 2 eggs
- 90g sugar
- 90ml oil
- 130g all-purpose flour
- 35g almond powder
- 8g baking powder
- 2 pears (ripe but not overripe)
- 25g almond flakes (for topping)
Instructions
1. Preheat the oven to 180°C (350°F). Line a 6-inch cake tin with parchment paper.
2. Peel and core the pears, then cut them into small dice or thin strips. Set aside for later.
3. In a large mixing bowl, whisk together the eggs and sugar. Continue whisking until the mixture becomes relatively glossy, and you notice that the sugar starts to dissolve into the eggs.
4. Pour in the oil, and using a spoon or spatula, stir until the oil is well combined with the egg and sugar mixture.
5. Sift the flour, almond powder, and baking powder into the bowl with the wet ingredients. Sifting helps ensure that these dry ingredients are evenly distributed and prevents lumps in the batter.
6. Gently stir the mixture until the dry ingredients are just combined with the wet ingredients.
7. Pour half of the batter into the prepared cake tin, spreading it evenly along the bottom.
8. Place some of the diced or sliced pears on top of the batter in the cake tin.
9. Cover the layer of pears with the remaining batter. Add the rest of the diced / sliced pears on top.
10. Sprinkle the almond flakes evenly over the top of the batter.
11. Place the cake tin in the preheated oven and bake for approximately 40-50 minutes. Check for doneness by inserting a skewer into the center; if it comes out clean, and the cake has a gentle golden brown color, it is ready.
12. Once baked, allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
Carrot cake is a delicious and moist dessert that combines the natural sweetness of grated carrots with a flavorful blend of spices such as cinnamon or nutmeg. Often adorned with cream cheese frosting, carrot cake strikes a perfect balance between the earthy notes of carrots and the rich, creamy topping, creating a delightful treat enjoyed by many for its unique flavor and texture.
This carrot cake recipe results in a moist and flavorful dessert, and the optional frosting or powdered sugar adds a delightful finishing touch.
Ingredients
- 150g carrots, grated
- 2 large eggs (approximately 120g)
- 100g brown sugar
- 80ml oil
- 140g all-purpose flour
- 8g baking powder
- 0.5 tsp cinnamon
- 30g chopped walnuts
- 20g raisins
Instructions
1. Peel and grate carrot, set aside for later.
2. Preheat your oven to 180°C (350°F), line 6-inch cake tin with parchment paper.
3. In a mixing bowl, whisk together the eggs, brown sugar, and oil until well combined.
4. Sift dry ingredients to the wet ingredients, mixing well together. This forms the basic cake batter.
5. Gently fold in the grated carrots, chopped walnuts, and raisins until they are evenly distributed throughout the batter. This adds texture and flavor to the cake.
6. Pour the batter into the prepared cake pan, spreading it out evenly.
7. Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary, so keep an eye on the cake and perform the toothpick test to ensure it's fully baked.
8. Allow the carrot cake to cool in the pan before transferring it to a wire rack to cool completely.
Optional:
You can enjoy the carrot cake as is or enhance it with your favorite frosting or a dusting of powdered sugar for extra sweetness.
Banana cake is typically lighter and more airy in texture than banana bread, resembling a traditional cake. It's made with baking powder to give it a fluffy consistency. Banana cake can be frosted or decorated with toppings like cream cheese frosting or chocolate ganache.
The recipe is easy, you can make it in one bowl, or even blend all ingredients in a food processor. Chocolate chips add a different texture to it.
Ingredients
-2 bananas, mashed (200g) + extra banana for top
-2 eggs
-80g brown sugar
-150g flour
-80g oil
-60g chocolate chips
-8g baking powder
Instructions
1. Preheat the oven to 180°C (356°F) and prepare a 6-inch cake tin by greasing and lining it with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth and creamy.
3. Add the eggs, brown sugar, all-purpose flour, vegetable oil, and baking powder to the mashed bananas.
4. Mix all the ingredients together thoroughly until well combined and no lumps remain, ensuring a smooth batter.
5. Gently fold in most of the chocolate chips, reserving some for topping the cake.
6. Pour the batter into the prepared baking tin, spreading it evenly with a spatula.
7. Arrange slices of banana on top of the batter and sprinkle the remaining chocolate chips over the surface.
8. Place the cake tin in the preheated oven and bake at 180°C (356°F) for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
9. Once baked, remove the cake from the oven and allow it to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
Moist cake made with grated apples, but you can also use applesauce instead. I added raisins and walnuts for different textures and flavors. Turmeric and cinnamon give the cake a nice aroma, but they can also be omitted. The cake is quick and easy to make, just mix all ingredients together and bake!
Ingredients
- 200g grated apples (approximately 2 apples)
- 2 large eggs
- 80g brown sugar
- 80ml oil
- 140g flour
- 8g baking powder
- 50g walnuts
- 30g raisins
- 1 teaspoon cinnamon
- 0.5 teaspoon turmeric
Instructions
1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit), line a 6-inch baking tin with parchment paper.
2. Wash, peel and grate apples.
3. In a mixing bowl, combine the eggs, brown sugar, and oil.
4. Sift the flour and baking powder into the bowl with the wet ingredients.
5. Mix until well combined.
6. Stir in the grated apples, walnuts, raisins, cinnamon, and turmeric until evenly distributed throughout the batter.
7. Pour the batter into the prepared baking tin, spreading it evenly.
8. Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
9. Once baked, remove the cake from the oven and allow it to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
Hi! I'm Żaneta, a Polish girl living in Taiwan :) I love cooking and baking. I have both a travel blog and a cooking blog, as well as a YouTube channel. You're welcome to find me on my social media - feel free to ask questions or just chat! ~
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