There’s no better way to say “thank you” to the incredible women in our lives than with a homemade dessert that’s as sweet as she is. Whether she loves fruity flavors or light, citrusy confections, these cake recipes are sure to bring a smile to her face this Mother’s Day.
Strawberry Cake
Makes 12 servings. Recipe courtesy of The Food Network. Recipe courtesy of Ree Drummond
Ingredients
- 1 (16-ounce) strawberry cake mix
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1/4 cup strawberry milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the frosting:
- 1 pound cream cheese, room temperature
- 2/3 cup salted butter, room temperature
- 1 cup powdered sugar, sifted
- 3 tablespoons jarred strawberry sauce
- 2 tablespoons crushed dehydrated strawberries
Directions
- Bake the cake in a 9×13-inch baking dish according to package instructions. Let cool completely. Use a skewer to poke holes all over the top of the cake.
- In a pitcher, whisk together the condensed milk, evaporated milk, strawberry milk, vanilla, and almond extract. Pour the mixture over the cake. Chill uncovered for 30 minutes.
- For the frosting, beat the cream cheese, butter, powdered sugar, strawberry sauce, and dehydrated strawberries until smooth.
- Spread frosting evenly over the chilled cake. Serve and enjoy!
Daffodil Cake
Makes 10–12 servings. Recipe courtesy of MarthaStewart.com.
Ingredients
- 1 1/4 cups sifted cake flour
- 1 1/2 cups sugar, divided
- 1 1/4 teaspoons kosher salt, divided
- 12 large egg whites
- 6 large egg yolks
- 1 1/2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon orange zest
- 1 tablespoon orange juice
- 1 teaspoon cream of tartar
For the glaze:
- 2 cups sifted confectioners’ sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon grated orange zest
- 1 tablespoon orange juice
- 1 teaspoon orange blossom water (optional)
- 2 tablespoons unsalted butter, melted
- Pinch of salt
Directions
- Preheat oven to 350°F. Sift the flour, 1/4 cup sugar, and 1 teaspoon salt onto parchment.
- In one bowl, beat egg yolks and 1/4 cup sugar on high for 3 minutes until doubled in volume. Add lemon zest, lemon juice, orange zest, and orange juice.
- In another clean bowl, beat egg whites until foamy. Add 1/4 teaspoon salt and cream of tartar. Beat to soft peaks, then gradually add 1 cup sugar and beat to stiff peaks.
- Sift one-third of the flour mixture over the egg whites and fold gently. Repeat twice more. Fold half the whites into the yolk mixture.
- Spoon yolk mixture into an ungreased angel food cake pan. Top with remaining whites. Run a knife through the batter to release air bubbles. Bake 35–40 minutes.
- Invert and cool upside-down for 1 hour. Run a knife around the pan edges to release the cake.
- To make the glaze, whisk all ingredients until smooth. Pour over the cake and let set for 30 minutes before serving.