18 Gourmet Cake Recipes for Special Occasions

Get ready to explore the world of delicious cakes. You're about to discover 18 gourmet cake recipes, each tailored to special occasions like birthdays and weddings. These recipes are special because they have unique flavor combinations and textures.

What kind of cake are you in the mood for - decadent chocolate or lemon lavender? You can choose from simple lava cakes to layered masterpieces that will impress your friends and family. Whether you're a beginner or an expert, these recipes will help you create amazing cakes for any special occasion.

1. Decadent Chocolate Lava Cake

Rich, gooey chocolate lava cake oozing with warm chocolate sauce.

Ingredients

• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 6 ounces best-quality bittersweet chocolate
• 1/2 cup unsalted butter
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 425°F (220°C).
2. Butter six 6-ounce ramekins and dust with sugar.
3. Melt the chocolate and butter in a double boiler.
4. Whisk together the eggs and sugar, then whisk in the flour.
5. Add the melted chocolate to the egg mixture and whisk until smooth.
6. Pour the batter into the prepared ramekins and bake for 12-15 minutes.
7. Remove from the oven and let cool in the ramekins for 1 minute.
8. Run a knife around the edges and invert onto plates.
9. Serve immediately, with vanilla ice cream if desired.

2. Vanilla Bean Sponge Cake

Delicate vanilla bean sponge cake with a light and airy texture.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 vanilla beans, split lengthwise

Instructions

1. Preheat the oven to 375°F (190°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together eggs, butter, and milk.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Scrape the seeds from the vanilla beans and whisk into the batter.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

3. Red Velvet Cake With Cream Cheese Frosting

Moist red velvet cake paired with a tangy cream cheese frosting.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons red food coloring
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in red food coloring and vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
10. For the frosting, beat the cream cheese and butter until smooth.
11. Beat in vanilla extract and powdered sugar until smooth and creamy.
12. Once the cakes are completely cool, place one layer on a serving plate and spread a thick layer of frosting on top.
13. Place the second layer on top and frost the entire cake with the remaining frosting.

4. Lemon Lavender Pound Cake

Lemon Lavender Pound Cake is an invigorating dessert with citrus and floral flavors.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried lavender buds
• 1 cup whole milk

Instructions

1. Preheat the oven to 325°F (165°C) and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in lemon juice and lavender buds.
6. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

5. Carrot Cake With Walnut and Raisin

Moist carrot cake filled with walnut and raisin goodness.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 cups grated carrots
• 1 cup chopped walnuts
• 1 cup raisins
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. With the mixer on low speed, gradually add the flour mixture and mix until just combined.
6. Stir in the grated carrots, chopped walnuts, and raisins.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

6. Espresso and Kahlua Tiramisu

Rich espresso and Kahlua flavors combine in this Italian dessert.

Ingredients

• 12-16 ladyfingers
• 1 cup of strong brewed espresso
• 1/2 cup of Kahlua
• 8 ounces of mascarpone cheese
• 1/2 cup of granulated sugar
• 2 large egg yolks
• 1/2 cup of whipping cream
• 1 teaspoon of vanilla extract
• Cocoa powder for dusting

Instructions

1. In a large bowl, combine espresso and Kahlua.
2. Dip each ladyfinger into the espresso mixture for about 3-5 seconds on each side.
3. In a separate bowl, whip the mascarpone cheese and granulated sugar until smooth.
4. Beat in the egg yolks one at a time, then whip in the vanilla extract.
5. In a separate bowl, whip the heavy cream until stiff peaks form.
6. Fold the whipped cream into the mascarpone mixture until well combined.
7. To assemble the tiramisu, start with a layer of ladyfingers, followed by a layer of the mascarpone mixture.
8. Repeat the layers two more times, ending with a layer of mascarpone on top.
9. Dust the top of the tiramisu with cocoa powder.
10. Refrigerate for at least 3 hours before serving.

7. Raspberry and Champagne Opera Cake

Raspberry and Champagne Opera Cake is a decadent French dessert with layers of cake, buttercream, and fruit.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup whole milk
• 3 large egg whites
• 1/2 cup unsalted butter, softened
• 1 cup raspberry jam
• 1 cup champagne
• 1 cup fresh raspberries
• 1 cup confectioners' sugar

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and sugar, then set aside.
3. In a large bowl, whisk together milk, egg whites, and softened butter until well combined.
4. Gradually add the flour mixture to the milk mixture and whisk until smooth.
5. Pour the batter intrepareo the pd baking sheet and smooth the top.
6. Bake for 10-12 minutes or until the cake is golden brown and set.
7. Allow the cake to cool completely before assembling the opera cake.
8. Spread a layer of raspberry jam on top of the cooled cake, then drizzle with champagne.
9. Top with a layer of buttercream and fresh raspberries.
10. Repeat the layers two more times, ending with a layer of buttercream on top.
11. Dust the top of the cake with confectioners' sugar and serve.

8. Classic Cheesecake With Strawberry Sauce

Classic cheesecake paired with sweet strawberry sauce.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup granulated sugar
• 1/2 cup melted butter
• 2 pounds cream cheese
• 3 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup strawberry sauce
• 2 cups sliced strawberries

Instructions

1. Preheat oven to 325°F.
2. Prepare the crust by mixing crumbs, sugar, and melted butter.
3. Press the crust mixture into a springform pan.
4. Beat the cream cheese until smooth.
5. Add eggs one at a time, beating well after each addition.
6. Stir in sour cream and vanilla extract.
7. Pour the cheesecake batter into the crust.
8. Bake for 55-60 minutes or until set.
9. Cool the cheesecake completely.
10. Serve with strawberry sauce and sliced strawberries.

9. S'mores Inspired Chocolate Cake

Rich, chocolatey cake filled with toasted marshmallow and graham cracker flavors.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup marshmallow creme
• 1 cup graham cracker crumbs

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add eggs one at a time, whisking well after each addition.
5. Whisk in vanilla extract.
6. Gradually add dry ingredients to chocolate mixture, whisking until just combined.
7. Melt chocolate chips in a double boiler or in the microwave in 30-second increments.
8. Fold melted chocolate into cake batter until well combined.
9. Divide batter evenly between prepared pans and smooth tops.
10. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
11. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
12. Once cakes are cool, spread a layer of marshmallow creme on top of one cake layer.
13. Sprinkle graham cracker crumbs over marshmallow creme.
14. Place second cake layer on top and frost with remaining marshmallow creme.

10. Orange Blossom Water Panna Cotta Cake

Orange Blossom Water Panna Cotta Cake is a creamy and fragrant dessert.

Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup granulated sugar
• 2 teaspoons kosher salt
• 1/2 teaspoon vanilla extract
• 1/4 cup orange blossom water
• 1 cup whole milk
• 1/2 cup unflavored gelatin
• 2 large eggs
• 2 cups cake flour
• 1 teaspoon baking powder

Instructions

1. Preheat the oven to 325°F and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour and baking powder.
3. In a large bowl, whisk together the heavy cream, sugar, salt, and vanilla extract.
4. Add the orange blossom water and milk to the cream mixture and whisk until combined.
5. Sprinkle the gelatin over 1/4 cup of cold water and let it soften for 5 minutes.
6. Add the softened gelatin to the cream mixture and whisk until dissolved.
7. In a separate bowl, whisk together the eggs and cake flour mixture.
8. Add the egg mixture to the cream mixture and whisk until smooth.
9. Divide the batter evenly between the prepared pans and smooth the tops.
10. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
11. Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
12. Once the cakes are cool, place one layer on a serving plate and top with the panna cotta mixture.
13. Refrigerate the cake for at least 4 hours or overnight before serving.

11. Moist Pumpkin Spice Cake

Moist pumpkin spice cake filled with warm autumn flavors and spices.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Instructions

1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat sugar and butter until light and fluffy.
4. Beat in eggs one at a time, followed by pumpkin puree.
5. Gradually mix in the flour mixture, then stir in cinnamon, nutmeg, and ginger.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
8. Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.

12. Amaretto and Cherry Chocolate Layer Cake

Moist layers of amaretto-infused cake filled with cherry and chocolate flavors.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons amaretto liqueur
• 1 cup maraschino cherries, drained and chopped
• 1 cup semisweet chocolate chips

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and amaretto liqueur.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
6. Fold the melted chocolate into the cake batter until well combined.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Once the cakes are cool, place one layer on a serving plate and top with chopped maraschino cherries.
11. Place the second layer on top and dust with powdered sugar, if desired.

13. Coconut Lime and Macaroon Cake

Moist coconut cake infused with lime zest and topped with crunchy macaroon crust.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened coconut milk
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 2 tablespoons freshly squeezed lime juice
• 1/4 cup chopped macadamia nuts

Instructions

1. Preheat oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together coconut milk, butter, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Fold in shredded coconut and lime juice.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
9. To make the macaroon crust, mix together shredded coconut, macadamia nuts, and a pinch of salt.
10. Top the cooled cake with the macaroon crust and serve.

14. Cinnamon Swirl Brioche Cake

Buttery Cinnamon Swirl Brioche Cake is a sweet and savory dessert.

Ingredients

• 1 1/2 cups warm milk
• 2 teaspoons active dry yeast
• 3 tablespoons sugar
• 4 large eggs
• 4 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup cinnamon sugar

Instructions

1. In a large mixing bowl, combine warm milk and yeast, let it sit for 5 minutes.
2. Add sugar, eggs, and flour to the bowl, mix until a shaggy dough forms.
3. Add salt and melted butter, mix until the dough comes together.
4. Knead the dough for 10 minutes until it becomes smooth and elastic.
5. Roll out the dough into a large rectangle, spread cinnamon sugar mixture evenly.
6. Roll the dough into a tight log, cut it in half lengthwise.
7. Twist the two halves together, place in a greased loaf pan.
8. Let the dough rise for 1 hour, bake at 375°F for 35-40 minutes.
9. Let the cake cool in the pan for 10 minutes, transfer to a wire rack to cool completely.

15. Rosewater and Pistachio Layer Cake

Delicate rosewater and pistachio flavors combine in a moist layer cake.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons rosewater
• 1 cup chopped pistachios
• 1 cup whole milk

Instructions

1. Preheat the oven to 350°F (175°C) and grease three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter until creamy, then add eggs one at a time.
4. Add rosewater and mix well, then gradually add the dry ingredients.
5. Stir in pistachios and milk until combined.
6. Divide the batter evenly among the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
9. Once the cakes are cool, stack and frost them with your preferred frosting.

16. Dark Chocolate and Salted Caramel Tart

Rich, velvety dark chocolate and salted caramel filling in a buttery pastry crust.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 cup unsalted butter, chilled and cut into small pieces
• 1/2 cup dark chocolate chips
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 cup light corn syrup
• 1/2 teaspoon sea salt
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a food processor, combine flour and confectioners' sugar, then add butter and process until mixture resembles coarse crumbs.
3. Press mixture into a 9-inch tart pan with a removable bottom.
4. Bake crust for 20-25 minutes, then let it cool completely.
5. In a saucepan, combine heavy cream, granulated sugar, and corn syrup, and cook over medium heat, stirring occasionally.
6. Bring mixture to a boil, then reduce heat and simmer for 5-7 minutes, or until caramel turns golden brown.
7. Remove from heat and stir in sea salt and vanilla extract.
8. Melt dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
9. Pour melted chocolate into the cooled tart crust, then top with salted caramel filling.
10. Refrigerate for at least 2 hours before serving.

17. Banana and Pecan Praline Upside-Down Cake

Moist banana cake topped with caramelized pecans and brown sugar.

Ingredients

• 3 large ripe bananas, mashed
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350°F and grease a 10-inch tube pan.
2. Prepare the praline topping by melting 1/4 cup butter and 1/2 cup brown sugar in a saucepan over medium heat.
3. Arrange pecans in the prepared pan and pour the praline mixture over them.
4. Whisk together flour, baking powder, and salt in a medium bowl.
5. Beat the sugar and butter in a large bowl until light and fluffy.
6. Beat in eggs one at a time, followed by vanilla extract.
7. Stir in the mashed bananas and flour mixture.
8. Pour the batter over the praline topping and smooth the top.
9. Bake for 55-60 minutes or until a toothpick comes out clean.
10. Let the cake cool in the pan for 10 minutes before inverting onto a serving plate.

18. Grand Marnier and Orange Marmalade Cake

Indulge in a rich and moist cake infused with Grand Marnier and orange marmalade flavors.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons grated orange zest
• 2 tablespoons Grand Marnier
• 1 cup orange marmalade

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Gradually add sugar to the butter and continue beating until light and fluffy.
5. Beat in eggs one at a time, allowing each egg to fully incorporate before adding the next.
6. Stir in orange zest and Grand Marnier.
7. With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
11. Once the cakes are cool, use a serrated knife to level them, if necessary.
12. Spread a layer of orange marmalade on top of one of the cakes, then place the second cake on top.
13. Serve and enjoy!

Conclusion

You'll be the icing on the cake at any gathering with these 18 gourmet recipes. They're a cut above the rest, offering unique flavors and textures that will leave a lasting impression. As you master these recipes, your baking skills will be the cherry on top, elevating your desserts to new heights and making every occasion a sweet success.