Forget the Fuss: Simple Tricks for Cakes So Good, Everyone Will Ask For The Recipe

Summer Baking Made Easy: The Trader Joe’s Mini Cake Hack

Summer is here, and while people love gathering with friends and family to share good food and laughter, baking in a hot oven for a long time is often unpopular. Whether short on time, missing ingredients, or avoiding complex techniques, many want a simple dessert solution.

Enter a popular internet trend using mini sheet cakes from Trader Joe’s. These ready-made cakes offer a quick, affordable base that anyone can transform into a stunning dessert with just a few creative touches. Amanda Hernandez popularized this idea online by stacking three vanilla bean mini cakes and adding decorative toppings like dried orange slices. This simple method makes a layered cake that looks impressive without hours of work or expensive ingredients.

Variety and Personalization: Flavors and Toppings

Trader Joe’s offers a variety of mini cake flavors, including Vanilla Bean, Dark Chocolate, Yellow, Lemon, and Strawberry, all priced under six dollars. Choosing flavors depends on occasion and personal preference. For instance, Lemon cake gives a bright summer feel, while Dark Chocolate suits chocolate lovers. The fun begins when deciding how many cakes to stack and what toppings to add. Options range from fresh fruits like berries, peaches, and lemon slices, to textured elements such as crumbled cookies or freeze-dried strawberries. Edible flowers, citrus zest, and coconut flakes can add elegant or tropical touches. The possibilities are nearly endless and limited only by imagination and available ingredients.

Cooking steps:

1. For the scones: Preheat the oven to 350 degrees F. Split the vanilla beans in half lengthwise and scrape out all the vanilla “caviar” inside. Stir the caviar into the cream. Set aside for 15 minutes.
2. Sift together the flour, granulated sugar, baking powder and salt. Cut the cold butter into pats, and then use a pastry cutter or two knives to cut the butter into the flour. Keep going until the mixture resembles crumbs.
3. Mix the vanilla cream with the egg, and then combine with the flour mixture. Stir gently with a fork just until it comes together.
4. Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 12-by-7 inches and 1/2-to-3/4-inches thick. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles. Transfer to a parchment or baking-mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, and then transfer to a cooling rack to cool completely.
5. For the glaze: Split the vanilla bean in half lengthwise and scrape out the caviar. Stir the caviar into the milk. Set aside for 15 minutes.
6. Mix the powdered sugar and salt with the vanilla milk, adding more powdered sugar or milk if necessary to get the right consistency. Stir or whisk until completely smooth.
7. One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.

Get the recipe: Mini Vanilla Scones with Vanilla Bean Glaze

Creative, Affordable, and Stress-Free Dessert Magic

This hack offers more than convenience; it brings a creative, rewarding experience. Selecting cakes and arranging toppings allows home bakers to express style and celebrate the season. The resulting dessert is a conversation starter and a source of pride when guests ask for the recipe. It suits a variety of events from casual barbecues and picnics to formal parties. Rustic crumbles with berries fit outdoor gatherings, while delicate edible flowers make the cake suitable for special occasions. This quick assembly method removes stress and baking anxiety, letting hosts spend less time in the kitchen and more time enjoying their guests.

One of the greatest advantages of this trend is its affordability and accessibility. Spending under fifteen dollars for a cake that looks like a high-end bakery creation is highly satisfying. It proves that impressive desserts do not require large budgets or professional skills. Simply buying a couple of mini cakes and creatively decorating them prepares anyone for last-minute invitations or unexpected plans. This approach is a smart shortcut that fits modern busy lifestyles and hot weather, while still allowing homemade-style desserts to shine.

Baking Better Boxed Cakes: The Magic of One Extra Egg

For home bakers who rely on cake mixes, there’s an easy and effective way to improve the final result. According to baking expert Odette D’Aniello, simply adding one extra egg to the batter can significantly enhance both texture and flavor. The additional egg increases the fat and protein content, which helps create a stronger structure and improves moisture retention throughout the cake. Eggs also act as a natural binder, giving the crumb a firmer yet tender consistency that feels rich and satisfying. This simple technique is especially effective with bold flavors like chocolate fudge, red velvet, and spice cake, where a denser texture helps amplify their depth and intensity.

Customizing Sweetness and Richness

Adjusting sugar levels in the batter or frosting can tailor the dessert to personal taste, especially for those sensitive to sweetness. Instead of standard buttercream, options like ermine frosting offer richness with less sugar. For an even richer cake, adding just the egg yolks instead of the whole egg increases fat and emulsifiers, creating a creamy texture reminiscent of scratch-made cakes. However, adding too many yolks (more than two per box) can negatively affect texture, making the cake gummy or heavy. Finding the right balance ensures indulgence without sacrificing quality.

Whether you’re short on time, trying to beat the summer heat, or simply want to impress without the stress, these cake hacks deliver. With just a few store-bought basics and a dash of creativity, you can turn humble ingredients into stunning desserts that wow guests and spark conversation. It’s proof that good food doesn’t have to be complicated — sometimes, the sweetest success comes from keeping it simple.

If you’re feeling inspired to bake even more, explore these delicious cake recipes and bring your next sweet creation to life！

Extra-fruity Christmas cake

Becky Excell

This recipe creates a rich, traditional Christmas cake packed with various dried fruits, steeped in brandy. It involves soaking the fruit, preparing a classic cake batter, and baking slowly. The cake benefits from being made in advance and 'fed' with brandy over several weeks to mature its flavour, making it perfect for festive celebrations.

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Course lunch/dinner

Cuisine American

Servings 24 people

Calories 8950.7 kcal

Equipment

• 1 Large Mixing Bowl
• 1 Electric Mixer or Sturdy Spoon
• 1 20cm Round Cake Tin Approximate size based on typical recipes for this yield.
• 1 Kitchen Scales
• 1 Skewer For testing doneness and feeding.

Ingredients

  

Main

• 400 g currants
• 250 g raisins
• 250 g sultanas
• 100 g pitted dates
• 150 g dried apricots
• 100 g dried cranberries
• 100 g mixed peel
• 1 orange zested
• 1 lemon zested
• 175 ml brandy or bourbon plus extra for feeding
• 250 g unsalted butter softened
• 250 g dark muscovado sugar
• ½ tbsp treacle
• 4 large eggs
• 275 g plain flour
• ½ tsp baking powder
• 2½ tsp mixed spice
• 1½ tsp ground cinnamon
• 1 tsp ground ginger
• 100 g ground almonds

Instructions

 

• Combine all dried fruits, citrus zests, and brandy or bourbon in a bowl, cover, and leave to soak for at least several hours, or preferably overnight.
• Grease and double-line a 20cm round cake tin with parchment paper.
• Cream the softened butter and dark muscovado sugar together in a large bowl until light and fluffy.
• Beat in the treacle and eggs one at a time, adding a spoonful of the dry ingredients mixture with the last egg to prevent curdling.
• Sift together the plain flour, baking powder, mixed spice, ground cinnamon, and ground ginger.
• Fold the sifted dry ingredients into the creamed mixture gently.
• Stir in the ground almonds.
• Add the soaked fruit mixture (including any liquid) to the batter and mix until evenly distributed.
• Spoon the mixture into the prepared cake tin, level the top, and bake in a preheated oven at a low temperature (typically around 140-150°C / 275-300°F) for 3.5 to 4 hours, or until a skewer inserted into the centre comes out clean.
• Allow the cake to cool completely in the tin on a wire rack before turning out. Once cool, pierce the cake surface with a skewer and 'feed' with a tablespoon of extra brandy, then wrap tightly for storage.

Notes

Ensure your dried fruit is plump; soaking overnight (or longer) in the brandy will make a significant difference to the cake's moisture and flavour. Double-lining the cake tin helps prevent the edges from burning during the long, slow bake. 'Feeding' the cake with extra brandy periodically during storage develops the flavour and keeps it moist. Wrap the cooled cake tightly in parchment and then foil for optimum keeping.

Red Velvet Cake with Ermine Frosting

This recipe guides you through baking a classic two-layer red velvet cake. It features a moist cake batter colored vibrant red and is traditionally paired with a smooth ermine (cooked flour) frosting. Steps include preparing the cake layers, cooking the frosting base, assembling, and decorating.

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Cook Time 40 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 6183.5 kcal

Equipment

• 1 Stand Mixer
• 2 8-inch Round Cake Pans
• 1 Saucepan for frosting base
• 1 Whisk for frosting base
• 1 Offset Spatula for frosting

Ingredients

  

Main

• Nonstick cooking spray for the cake pans
• 2 cups all-purpose flour plus more for dusting
• 2 tablespoons cocoa powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 ounce red food coloring
• 1/2 cup 1 stick unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon baking soda
• 1 tablespoon apple cider vinegar
• 1 cup whole milk
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 cup 2 sticks unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1/8 teaspoon kosher salt
• Edible flowers for decorating

Instructions

 

• For the red velvet cake: Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line two 8-inch round cake pans with parchment paper, then grease with cooking spray and dust with flour.
• Whisk together the flour, cocoa powder and salt in a medium bowl and set aside. Combine the buttermilk, vanilla and food coloring in a liquid measuring cup and set aside.
• Cream the butter and sugar together in a stand mixer fitted with a paddle attachment until the butter lightens in color. Add the eggs and beat until well combined, 90 seconds to 2 minutes. Alternate adding the dry and wet ingredients to the batter while mixing.
• Dissolve the baking soda in the vinegar in a small bowl, then fold into the batter.
• Divide the batter evenly between the cake pans and bake until an instant-read thermometer inserted in the center of the cakes reads 195 to 200 degrees F, 30 to 35 minutes. Cool cakes in the pans for 15 minutes, then turn them out onto a cooling rack and cover lightly with a linen towel. Cool completely.
• For the ermine frosting: Meanwhile, heat the milk, sugar and flour in a medium saucepan over medium-low heat, whisking continuously, until the mixture becomes thick like pudding, about 2 minutes. Remove from the heat and let cool completely to room temperature.
• Cream the butter, vanilla and salt together in a stand mixer fitted with a paddle attachment until smooth, about 1 minute. Add the cooled milk mixture and beat until the frosting lightens in color and becomes fluffy, at least 1 minute.
• Place one cake layer on a cake board. Using a spoon or offset spatula, spread frosting generously over the top of the cake in a smooth layer. Invert the second cake layer onto the first so that the flat side is facing up, then spread the remaining frosting over the top of the cake, creating swirls in the frosting with the spoon or spatula. Transfer the cake to a cake stand and decorate the top of the cake and the stand with edible flowers and flower petals.

Notes

Ensure all cold ingredients (butter, eggs, buttermilk) are at room temperature for proper emulsification and cake texture. For the ermine frosting, it is crucial that the cooked milk and flour mixture is *completely* cooled to room temperature before creaming with the butter, otherwise the frosting will curdle or melt. Avoid overmixing the cake batter after adding the dry and wet ingredients to prevent tough cakes. For a deeper red color, consider using a high-quality gel food coloring instead of liquid. Allow cakes to cool fully on a rack before frosting to prevent the frosting from melting.

Volcano Cake

This recipe creates a fun volcano-shaped cake using stacked red velvet layers frosted and decorated to resemble a volcanic eruption. Boxed mixes and canned frostings simplify the process, making it an easy and dramatic dessert for parties, complete with an optional dry ice smoke effect.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course lunch/dinner

Cuisine American

Servings 18 people

Calories 4702.6 kcal

Equipment

• 5 Cake Pans Includes 2x 8-inch, 2x 10-inch, and 1x 6-inch Bundt pan
• 1 Electric Mixer
• 1 Large Bowl
• 1 Serrated Knife
• 4 Piping Bags and Tips For applying colored icings

Ingredients

  

Main

• 2 18.25-ounce boxes red velvet cake mix (recommended: Duncan Hines)
• 2 2/3 cups water
• 1 cup vegetable oil
• 6 eggs
• 3 12-ounce cans chocolate whipped frosting (recommended: Betty Crocker)
• 1 6.4-ounce can green decorating icing (recommended: Betty Crocker Easy Flow)
• 1 6.4-ounce can red decorating icing (recommended: Betty Crocker Easy Flow)
• 1 6.4-ounce can orange decorating icing (recommended: Betty Crocker Easy Flow)
• 1 6.4-ounce can yellow decorating icing (recommended: Betty Crocker Easy Flow)
• 1 .68-ounce tube yellow gel decorations (recommended: Cake Mate)
• 1 .68-ounce tube red gel decorations (recommended: Cake Mate)

Instructions

 

• Preheat oven to 350 degrees F. Spray 2 (8-inch) cake pans, 2 (10-inch) cake pans and 1 (6-inch) Bundt pan with cooking spray and set aside.
• Beat cake mix, water, oil, and egg whites in a large bowl with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed. Divide batter equally between prepared cake pans.
• Bake 8-inch cakes and 6-inch Bundt cakes in oven for 35 to 40 minutes and 10-inch cakes for 45 to 50 minutes, or until tester comes out clean. Remove and cool completely.
• To assemble, use a serrated knife to slice off the tops of the 8 and 10-inch cake so the surface of each cake is flat. Place the cut tops into a large bowl and break up to from large crumbs. The crumbs will be used a "lava rocks" at the base of the volcano. Slice the bottom off the 6-inch bunt cake so it sits flat.
• Spread a thin layer of chocolate frosting between the 10-inch cake layers and stack. Spread a thin layer of chocolate frosting between 8-inch cake layers and stack. Place another thin layer of frosting on top of the 8-inch layer cake and place the bunt cake cut side down on top. Place a dollop of frosting on top of the 10-inch cake and carefully, place 8-inch cake on top and center of 10-inch cake.
• Use a serrated knife to trim edges around the tops of both cakes to create a cone shaped cake. (Make angled cuts downward and leave a round base on top for icing to "flow" from.)
• To decorate, frost outside of entire cake with remaining chocolate frosting. Place the cake crumbs around the base of the cake. Pipe green icing around the entire bottom of the cake for "grass". To create "flowing lava" pipe red icing a quarter from the top of cake in downward strokes to the middle of the cake with ribbon tip. Repeat technique with orange icing, starting almost at top of cake and ending where red icing begins with slight overlap. Repeat technique with yellow icing starting at the very top of cake and overlap orange icing. Drizzle yellow and red gel coloring around the very top of cake.
• For the smoke effect place a few pieces of dry ice into glass candle votive. Place the votive into the hole of the bunt cake. Pour a small amount of warm water into the votive and watch it smoke.

Notes

Ensure cakes are completely cooled before attempting to level and stack them; warm cakes will crumb excessively and the frosting will melt. Use gentle sawing motions with the serrated knife for clean cuts when leveling and shaping. The dry ice step requires caution: handle with tongs or gloves in a well-ventilated area, ensuring the votive is stable within the Bundt hole before adding water.

Lemon Cake

This recipe creates two moist and flavorful lemon loaf cakes. The process involves creaming butter and sugar, incorporating dry and wet ingredients alternately, baking until golden, soaking the warm cakes in a lemon syrup, and finishing with a simple lemon glaze once cooled.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course lunch/dinner

Cuisine American

Servings 2 people

Calories 2039.9 kcal

Equipment

• 1 Electric Mixer with paddle attachment
• 2 Loaf Pans 8 1/2 by 4 1/4 by 2 1/2-inch
• 3 Mixing Bowls (at least)
• 1 Small Saucepan for syrup
• 1 Wire Whisk for glaze

Ingredients

  

Main

• 1/2 pound 2 sticks unsalted butter, at room temperature
• 2 1/2 cups granulated sugar divided
• 4 extra-large eggs at room temperature
• 1/3 cup grated lemon zest 6 to 8 large lemons
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice divided
• 3/4 cup buttermilk at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups confectioners' sugar sifted
• 3 1/2 tablespoons freshly squeezed lemon juice

Instructions

 

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Notes

Ensure butter, eggs, and buttermilk are truly at room temperature for optimal creaming and batter consistency. When zesting lemons, only remove the yellow part, avoiding the bitter white pith. Do not overmix the batter once the dry ingredients are added; stop mixing as soon as combined to prevent tough cake. Spoon the warm lemon syrup over the cakes immediately after removing them from the pans while they are still warm to maximize absorption. Allow cakes to cool completely before applying the glaze to prevent it from melting off.

Mini Pineapple Cakes

This recipe creates delightful mini Bundt cakes featuring a caramelized pineapple base topped with a moist white cake batter made using a box mix and pineapple juice. The process involves cooking the pineapple, preparing the cake batter, baking, and carefully cooling the cakes before unmolding.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Snack

Cuisine American

Servings 6 people

Calories 4067.4 kcal

Equipment

• 1 Food Processor
• 1 Nonstick Skillet (10-inch)
• 1 Mini Bundt Pan Ensure it is well-buttered and floured.
• 1 Large Mixing Bowl
• 1 Electric Hand Mixer

Ingredients

  

Main

• One 3 1/2-pound pineapple peeled, cored and cut into 1-inch pieces* (see Cook's Note)
• 2 tablespoons pineapple juice plus 2/3 cup
• 1/2 cup packed light brown sugar
• 2 tablespoons unsalted butter at room temperature
• 3 egg whites
• 2/3 cup water
• 2/3 cup vegetable oil
• 1 1/2 teaspoons almond extract
• One 18.25-ounce box white cake mix recommended: Betty Crocker Super Moist

Instructions

 

• Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 325 degrees F. Butter and flour a mini Bundt pan.
• For the Cakes: Place the pineapple in the bowl of a food processor. Pulse until coarsely chopped. In a 10-inch nonstick skillet, combine the chopped pineapple, 2 tablespoons pineapple juice, sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring occasionally. Cook until the liquid evaporates and the mixture begins to brown, about 10 to 15 minutes. Spoon the pineapple mixture into the prepared pan.
• In a large mixing bowl, combine the egg whites, water, vegetable oil, almond extract, cake mix, and 2/3 cup pineapple juice. Using an electric hand mixer, beat the mixture on medium speed for 2 minutes. Pour the batter over the cooked pineapple. Bake for 28 to 30 minutes until the cakes begin to pull away from the sides of the pan and the tops are golden. Allow the cakes to cool for 15 minutes. Place a piece of parchment paper on top of the cakes. Put a baking sheet, upside-down, on top of the parchment paper. Flip both pans over and allow the cakes to cool completely while still in the Bundt pan, about 1 hour. Unmold the cakes and place on individual serving plates.

Notes

Ensure the mini Bundt pan is thoroughly buttered and floured to prevent the cakes from sticking. The pineapple mixture needs to cook until most liquid evaporates and it starts to brown; this caramelizes the fruit and intensifies its flavor. Do not rush the cooling process while the cakes are inverted in the pan; this allows them to set properly and prevents them from breaking when unmolded. Using room temperature butter for the pineapple mixture helps it combine more easily.