When you think of Southern comfort desserts, cakes from Paula Deen surely come to mind. There’s something about her recipes that feels like a warm hug on a plate. They bring back memories of family gatherings, backyard barbecues, and the joy of sharing sweet treats with loved ones. This is why I decided to put together a list of 12 Paula Deen cake recipes for rich Southern comfort desserts. Each recipe is a slice of nostalgia, bursting with flavor and tradition.
If you’re someone who loves to bake or simply enjoys indulging in delicious desserts, this post is just for you. Whether you’re a seasoned baker or a novice looking to impress at your next potluck, you’ll find something here that speaks to your tastes. These recipes are not just cakes; they’re an invitation to create beautiful memories around the dinner table.
What can you expect from these delightful recipes? You’ll discover cakes that are moist, rich, and full of Southern charm. From the zesty kick of Paula Deen’s Southern Lemon Pound Cake to the indulgent layers of a Coconut Cream Cake, these desserts are perfect for any occasion. Plus, I’ll share some handy cake baking tips to help you master the art of baking like a pro.
Get ready to dive into a world of sweet sensations where southern desserts reign supreme. With each recipe, you’ll learn how to create cakes that not only taste amazing but also look stunning. So grab your mixing bowls and preheat your oven! Let’s make some memories, one slice at a time.
Key Takeaways
– Classic Flavors: Each cake recipe highlights iconic Southern flavors, perfect for anyone craving traditional desserts.
– Easy to Follow: The recipes are user-friendly, designed for bakers of all skill levels, ensuring success every time.
– Baking Tips Included: Gain practical baking tips alongside the recipes to enhance your cake-making skills.
– Versatile Options: Whether you prefer fruity, chocolatey, or creamy flavors, there’s a cake for everyone in this collection.
– Memorable Moments: These cakes not only deliver on taste but also create memorable experiences for you and your loved ones.
1. Paula Deen’s Southern Lemon Pound Cake
Craving a bright dessert that lifts the mood? This Southern Lemon Pound Cake brings sunshine to your table. It pairs lemon tang with a rich, buttery crumb so every bite feels moist and lively. It shines at tea time, picnics, or any weekend treat. You get a big lemon aroma and a soft, tender slice that balances sweet and zingy flavors. Here is how you make it shine.
Ingredients:
– 1 ½ cups unsalted butter, softened
– 3 cups granulated sugar
– 6 large eggs
– 3 cups all-purpose flour
– 1 cup sour cream
– 1 teaspoon baking powder
– 1 teaspoon lemon extract
– Zest of 2 lemons
1. Preheat your oven to 325°F (165°C).
2. In a large bowl, cream butter and sugar until pale and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Alternate adding flour and baking powder with sour cream, until batter is smooth.
5. Stir in lemon extract and zest until evenly distributed.
6. Pour batter into a well-greased Bundt pan and bake about 60 minutes or until a toothpick comes out clean.
7. Let it rest 10 minutes, then loosen edges and move to a rack to cool.
8. Dust with powdered sugar or glaze with lemon glaze if you like.
– Can I bake this in a loaf pan? Yes, but bake longer and check with a toothpick.
– Can I use bottled lemon juice? Fresh zest and juice deliver the best flavor, but you can use a little less juice if you must.
– How should I store leftovers? Wrap tightly and keep at room temperature up to 2 days or freeze for longer.
Fun fact: From the paula deen cake recipes lineup, this Southern Lemon Pound Cake stays incredibly moist for days, thanks to a butter-rich batter. Slice after slice keeps bright lemon aroma and tender crumb.
2. Buttermilk Chocolate Cake
If you love chocolate, this Buttermilk Cake is your dream dessert. The buttermilk keeps the crumb light, while cocoa depth adds a soft, rich bite. It works for birthdays or any time you want a comforting, chocolatey slice. You get a tender texture and a kiss of tang that helps balance the sweetness. Here’s your guide to a crowd-pleasing chocolate finale.
Ingredients:
– 2 cups all-purpose flour
– 1 ¾ cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup buttermilk
– ½ cup vegetable oil
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup hot water
1. Preheat oven to 350°F (175°C) and grease two 9-inch round pans.
2. Mix dry ingredients in a large bowl.
3. Add buttermilk, oil, eggs, and vanilla; beat 2 minutes.
4. Stir in hot water until batter is smooth.
5. Bake 30 minutes, then cool in pans 10 minutes and cool completely on a rack.
FAQs:
– Can I substitute sour cream for buttermilk? It works in a pinch, but buttermilk gives more lift.
– How do I know it’s done? A toothpick comes out with a few crumbs, not wet batter.
– What frosting pairs well? A classic chocolate frosting or cream cheese frosting both taste great.
3. Coconut Cream Cake
Transport yourself to the tropics with Paula Deen’s Coconut Cream Cake. This triple-layer cake brings soft coconut frosting and chewy coconut flakes for a delightful bite. It pairs well with summer picnics or any gathering where you want to wow guests. The sweet coconut flavors melt together with a light, creamy filling to create a memorable dessert.
Ingredients:
– 1 box white cake mix
– 1 cup coconut milk
– ½ cup oil
– 3 large eggs
– 2 cups sweetened shredded coconut
– 1 cup heavy cream
– 1 cup powdered sugar
1. Preheat oven to 350°F (175°C) and grease three 9-inch rounds.
2. Mix cake mix, coconut milk, oil, and eggs until smooth.
3. Stir in 1 cup shredded coconut.
4. Bake 25 minutes; cool, then frost with whipped cream and top with remaining coconut.
FAQs:
– Should I chill the coconut cream before whipping? Yes, it helps the cream whip stiffer.
– Can I use cream of coconut? Regular coconut milk works best here; cream of coconut makes it sweeter.
– Any nut notes? If you’re sensitive, skip adding extra coconut on the outside.
4. Red Velvet Cake
Nothing says Southern elegance like a classic Red Velvet Cake. This version offers a lively color and a creamy cream cheese topping. The cocoa touch adds depth while vanilla keeps the flavor gentle. It’s a showpiece that still tastes like home.
Ingredients:
– 2 ½ cups all-purpose flour
– 1 ½ cups sugar
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 teaspoon cocoa powder
– 1 ½ cups vegetable oil
– 1 cup buttermilk
– 3 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
– 1 teaspoon white vinegar
1. Preheat to 350°F (175°C). Grease two 9-inch rounds.
2. Mix dry ingredients in one bowl; whisk wet ingredients in another.
3. Combine wet and dry until smooth.
4. Bake 30 minutes; cool and frost with cream cheese frosting.
– Can I use regular milk instead of buttermilk? Not ideal; add a splash of vinegar to regular milk to mimic buttermilk.
– How thick should the frosting be? It should spread smoothly but hold its shape for a glossy finish.
– Can I layer this cake with jam? Yes, a thin layer pairs nicely with the tangy frosting.
Red Velvet Cake is the Southern comfort you can taste in every bite—straight from Paula Deen cake recipes. It’s the kind of dessert that makes a gathering feel special, without fuss. Pro tip: keep ingredients at room temperature for a smoother batter.
5. Hummingbird Cake
A Southern favorite, Hummingbird Cake blends banana, pineapple, and nuts into a cheerful, moist cake. The flavors sing with a creamy cream cheese frosting on top. It’s a real crowd-pleaser for gatherings and family moments alike.
Ingredients:
– 2 cups all-purpose flour
– 2 cups sugar
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup vegetable oil
– 3 large eggs
– 1 cup mashed bananas
– 1 cup crushed pineapple (drained)
– 1 cup chopped walnuts
– 1 teaspoon vanilla extract
– 1 teaspoon cinnamon
1. Preheat to 350°F (175°C) and grease two 9-inch rounds.
2. Mix flour, sugar, baking soda, salt, and cinnamon.
3. Beat oil, eggs, bananas, pineapple, and vanilla in a separate bowl.
4. Combine wet and dry, fold in walnuts.
5. Bake 45 minutes; cool, then frost generously.
FAQs:
– Should I toast the walnuts? Yes for extra crunch and flavor.
– Can I freeze this cake? Yes, slice and freeze for quick future desserts.
– What if I don’t have pineapple? Crushed pineapple packs the moisture; you can substitute crushed peaches for a twist.
In paula deen cake recipes, the Hummingbird Cake is a crowd-pleaser: banana, pineapple, and walnuts stack up into a moist, tropical treat. A smooth cream cheese frosting makes every slice feel like a celebration.
6. Caramel Apple Cake
Fall signals cozy desserts, and this Caramel Apple Cake delivers. A soft apple cake with swirls of caramel and a warm spice kick makes it perfect for cool days. Top with more caramel or a scoop of vanilla ice cream for a special touch.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon cinnamon
– 1 cup unsalted butter
– 1 ½ cups brown sugar
– 4 large eggs
– 2 cups grated apples (about 3 medium)
– 1 cup caramel sauce
1. Preheat to 350°F (175°C). Grease two 9-inch rounds.
2. Whisk flour, baking soda, salt, and cinnamon.
3. Cream butter and brown sugar, add eggs one by one.
4. Stir in dry mix, then fold in apples.
5. Layer batter and swirl with caramel, bake 50 minutes.
6. Cool and drizzle more caramel on top.
FAQs:
– Which apples to use? Tart varieties hold shape and flavor well.
– Can I use store-bought caramel? Yes, but warm it to drizzle easily.
– How should I store leftovers? Cover and refrigerate up to 3 days.
7. Peach Cobbler Cake
Peach Cobbler Cake blends classic peach cobbler flavors with a soft cake base. The warm fruit and a crumbly topping make every slice feel cozy. It’s great with vanilla ice cream or a dollop of whipped cream.
Ingredients:
– 1 ½ cups all-purpose flour
– 1 cup sugar
– ½ cup unsalted butter
– 3 large eggs
– ½ cup milk
– 2 cups sliced peaches
– 1 teaspoon baking powder
– 1 teaspoon vanilla extract
– 1 teaspoon cinnamon
1. Preheat to 350°F (175°C) and grease a 9×13-inch dish.
2. Cream butter and sugar; add eggs one at a time.
3. Mix flour, baking powder, and cinnamon; alternate adding with milk.
4. Fold in peaches and pour into dish.
5. Bake 40 minutes; serve warm with ice cream.
FAQs:
– Can I use canned peaches? Yes, drain well and use high-quality fruit.
– Should I reduce sugar with canned peaches? Taste your fruit first and adjust if needed.
– How can I store leftovers? Refrigerate in a covered container for up to 3 days.
8. Chocolate Chip Bundt Cake
Chocolate Chip Bundt Cake adds chocolate chips to a buttery, tender base. The result is a rich, comforting cake that looks special on any plate. It pairs with a simple glaze or a scoop of vanilla ice cream for extra charm.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– 1 teaspoon salt
– 1 cup unsalted butter
– 1 ½ cups sugar
– 4 large eggs
– 1 cup sour cream
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat to 350°F (175°C) and grease a Bundt pan.
2. Mix flour, baking powder, baking soda, and salt.
3. Cream butter and sugar; add eggs one by one.
4. Add dry ingredients with sour cream; mix until smooth.
5. Fold in chocolate chips and pour into pan.
6. Bake 50 minutes; cool before removing from pan.
– How to prevent chips from sinking? Lightly flour them before folding in.
– Can I use dark chocolate chips? Yes, for a deeper bite.
– Any glaze idea? A simple chocolate ganache works well here.
9. Italian Cream Cake
Italian Cream Cake is a keeper for gatherings. Cream cheese frosting meets coconut and pecans for a rich finish. The cake stays moist, and the textures play nicely together for a festive treat.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1 cup unsalted butter
– 2 cups sugar
– 4 large eggs
– 1 cup buttermilk
– 1 teaspoon vanilla extract
– 1 cup shredded coconut
– 1 cup chopped pecans
1. Preheat to 350°F (175°C) and grease three 9-inch rounds.
2. Mix dry ingredients in one bowl.
3. Cream butter and sugar; add eggs one by one.
4. Alternate adding dry mix and buttermilk; add vanilla, coconut, and pecans.
5. Bake 30 minutes; cool and frost with cream cheese frosting.
FAQs:
– Should I toast the pecans? Yes, for extra flavor and crunch.
– How thick should the layers be? Even layers make a neat stack.
– Can I freeze this cake? Yes, wrap well and chill up to 2 months.
10. Sweet Potato Cake
Sweet Potato Cake uses mashed sweet potatoes to keep the crumb moist and gentle. The spice mix gives a warm, inviting aroma while the cream cheese frosting adds a tangy finish. It’s a favorite for fall dinners or quiet weekends.
Ingredients:
– 2 cups all-purpose flour
– 2 cups sugar
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon cinnamon
– 1 cup mashed sweet potatoes
– 1 cup vegetable oil
– 4 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat to 350°F (175°C) and grease two 9-inch rounds.
2. Mix flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Whisk sweet potatoes, oil, eggs, and vanilla in a separate bowl.
4. Combine wet and dry until smooth.
5. Bake 50 minutes; cool completely before frosting.
FAQs:
– Can I use canned sweet potatoes? Yes, but drain well and mash smoothly.
– Any nut addition? Chopped pecans add nice texture if you like.
– How should I store the cake? Wrap tightly and refrigerate up to 4 days.
11. Berry Cream Cheese Coffee Cake
Berry Cream Cheese Coffee Cake blends tangy berries with a creamy center for a tasty, crumbly loaf. It pairs well with coffee or tea and brings color to the plate. Easy to pull together for weekends or special mornings.
Ingredients:
– 1 ½ cups all-purpose flour
– 1 cup sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ½ cup unsalted butter
– 2 large eggs
– ½ cup cream cheese, softened
– 1 cup mixed berries (blueberries, raspberries, strawberries)
Instructions:
1. Preheat to 350°F (175°C) and grease an 8×8-inch pan.
2. Mix dry ingredients in a bowl.
3. Cream butter and sugar, then beat in eggs and cream cheese.
4. Add dry ingredients and mix until just combined.
5. Fold in berries and spread in pan.
6. Bake 40 minutes until top is golden and a toothpick comes out clean.
FAQs:
– Are frozen berries okay? Yes, thaw and drain well to avoid extra moisture.
– How to serve? Warm with a dollop of whipped cream or ice cream.
– Can I bake in a larger pan? Yes, but adjust time and check with a toothpick.
12. Pineapple Upside-Down Cake
Pineapple Upside-Down Cake is a bright, sweet treat with caramel-soaked fruit on top. The cake stays tender and glazes the fruit with warm flavor. Serve it warm for the best taste and a feel-good finish.
Ingredients:
– ½ cup unsalted butter
– 1 cup brown sugar
– 1 can pineapple rings (in juice)
– Maraschino cherries
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1 cup sugar
– 1 cup milk
– 2 large eggs
Instructions:
1. Preheat to 350°F (175°C).
2. Melt butter in a round pan and sprinkle brown sugar evenly.
3. Arrange pineapple rings and cherries on top of sugar.
4. Whisk flour, baking powder, and salt.
5. Beat sugar, melted butter, eggs, and milk; mix with dry ingredients.
6. Pour batter over fruit and bake 45 minutes.
7. Invert onto a plate after a few minutes; let cool slightly.
FAQs:
– Can I use fresh pineapple? Yes, slice it thin and caramelize a bit first for flavor.
– Is the cake heavy? It’s moist and tender, not too dense.
– How do I store leftovers? Cover and keep at room temperature for a day or refrigerate longer.
Conclusion
Each of these Paula Deen cake recipes not only showcases the heartwarming essence of Southern baking but also invites you to gather around with family and friends. With their rich flavors and comforting textures, these cakes are sure to become staples in your dessert repertoire. So, grab your ingredients and get ready to delight everyone with a slice of Southern charm!
We hope you find joy in baking and sharing these recipes, and perhaps even create lasting memories around your own dining table. Happy baking!
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Frequently Asked Questions
What makes Paula Deen cake recipes perfect for a Southern dessert menu?
Paula Deen cake recipes shine as crowd-pleasing Southern desserts and comfort food favorites. They’re ideal for family gatherings, potlucks, and holiday tables because they bake up rich, moist layers with indulgent frostings. When planning, pick a recipe with a familiar flavor—like chocolate pecan, coconut-pecan, or yellow cake—and keep the frosting straightforward so the cake truly shines. These paula deen cake recipes are easy to scale for a crowd and celebrate classic Southern charm.
Tip: pair a bold cake with a simple whipped topping to keep the focus on the cake itself.
How can I adapt Paula Deen cake recipes for a larger crowd without sacrificing flavor?
To serve a bigger group, scale the ingredients and bake in larger pans (9×13 or sheet pans) instead of many small rounds.
Use a trusted measuring method and monitor baking times closely; larger pans may need a few extra minutes, but start checking a bit earlier to avoid overbaking. For flavor, keep the frosting simple and consider a touch of vanilla or a splash of bourbon (optional) to deepen the sweetness without overpowering the core taste. If you want extra moisture, brush the cooled layers with a light simple syrup before frosting.
Pro tip: layer, chill briefly, then frost for clean slices and a polished presentation. These cake baking tips help you scale Paula Deen desserts confidently.
How should I store Paula Deen desserts to keep them fresh?
Store unfrosted cake layers wrapped tightly and chilled for up to 2–3 days before decorating, or freeze them for longer.
Frosted cakes with dairy-based fillings or creams should be kept refrigerated and consumed within 3–4 days. For serving later, you can freeze the frosted cake in a sturdy container or on a flat surface, then wrap tightly to prevent freezer burn. Thaw in the fridge or at room temperature as needed.
When in doubt, label and date the container so you know exactly how long each Paula Deen dessert has been waiting in the wings. These tips help keep Paula Deen desserts tasting their best.
What ingredients are common in Paula Deen cake recipes, and can I substitute for dietary needs?
Paula Deen cake recipes often rely on rich dairy (butter, cream cheese), eggs, sugar, and nuts or tropical toppings. If you need substitutions, try these practical swaps: dairy-free butter or coconut oil instead of butter, applesauce or mashed banana to replace some fat, and plant-based milks in place of cow’s milk. For gluten-free needs, use a reliable gluten-free flour blend and adjust moisture as needed. If nut allergies matter, simply omit nuts or replace with seeds. Remember, substitutions can change texture, so start with small tweaks and test a small batch first.
With thoughtful substitutions, you can enjoy classic Paula Deen desserts while meeting dietary needs.
Where can I find the best tips for baking moist, flavorful cakes like Paula Deen desserts?
For consistently moist and flavorful results, start with these practical cake baking tips: use room-temperature ingredients, measure flour accurately (spoon and level or scale), avoid overmixing to keep the crumb tender, and bake until a toothpick comes out with a few moist crumbs. Let cakes cool completely before frosting to prevent sagging or sliding frosting. If you want extra richness, consider a light syrup or a complementary filling that enhances the cake without overpowering the signature Paula Deen flavor.
With patience and the right technique, you’ll master many Southern desserts using these paula deen cake recipes.
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