13 Indulgent Cakes to Make for Father’s Day
For chocoholics, you can’t go wrong with German Chocolate Cake. This classic confection was developed by a Dallas newspaper in the 1950s and named in honor of Sam German, who created Baker's German's Sweet Chocolate in 1852. In true Southern style, this two-tiered chocolate layer cake is filled with shredded coconut flakes and toasted pecans. Another sure-to-please option, even for finicky young eaters, is our Milk Chocolate Layer Cake from pastry chef Karina Gowing. A mild cocoa-flavored cake is frosted with a simple, extra fluffy milk chocolate icing. For dads who enjoy their chocolate paired with fruit, try Lidia Bastianich’s Sacher Torte. Bastianich uses apricot preserves three ways in this classic Austrian chocolate cake: to moisten the cake layers, as a filling between the layers, and as a glaze before its covered in chocolate.
If Dad loves his morning cup of coffee, sneak a little from the pot and incorporate it into dessert. The coffee baked into the batter of our Double-Chocolate Bundt Cake with Ganache Glaze cuts the sweetness and ensures a moist crumb. And if he likes a nip of something stronger, turn to recipes like Rum-Mocha Walnut Layer Cake. Fluffy layers of walnut-studded chocolate cake are brushed with dark rum before being topped with a heady espresso glaze.
Not everyone loves chocolate, which is fine because we wouldn’t turn down a hunk of spiced Pumpkin Cake with Caramel-Cream Cheese frosting. Our collection also includes lighter, more summery options like Lemon Bundt Cake. It’s packed with the zest of ten lemons before getting soaked in a sweet-tart lemon syrup.
Check out our slideshow for more cake recipes that are sure to please Dad (and everyone else at the table).
Milk-Chocolate-Frosted Layer Cake
Sacher torte is a classic Austrian chocolate cake layered with apricot preserves. Lidia Bastianich’s version uses the preserves three ways: for moistening the cake layers, as a thick filling between the layers and as a glaze to seal the cake before covering it in chocolate. The cake is moist and luscious on its own, but it’s also delicious served the traditional way, with unsweetened whipped cream.GO TO RECIPE
Double-Chocolate Bundt Cake with Ganache Glaze
Many Bundt cakes are heavy and buttery, but this one is surprisingly light and incredibly moist under its silky chocolate glaze. Strong-brewed coffee in the batter intensifies the chocolate flavor while cutting the sweetness.GO TO RECIPE
Lemon Bundt Cake
When Matt Lewis became a baker, he started a quest to re-create the lemon Bundt cakes of his youth. After “a million different versions,” he says, he achieved lemon-cake bliss, using the zest of 10 lemons and a little lemon extract to get the flavor just right. The cake has a moist crumb (thanks to a lemony syrup brushed over the top) and a crackling, sugary glaze.GO TO RECIPE
Blueberry, Lemon and Coconut Cake
This simple butter cake can be topped with any kind of in-season fruit you may have on hand. Try strawberries in spring, figs in fall or poached pears in winter. This summer version is bursting with fresh blueberries, lemon and coconut. You can use either fresh or frozen berries for this cake, but don’t defrost before using if frozen is all you have, or their juices will seep into the cake batter.GO TO RECIPE
Pumpkin Cake with Caramel-Cream Cheese Frosting
In this fun variation on traditional pumpkin pie, pumpkin cake spiced with ginger, cinnamon, nutmeg and cloves gets frosted with a slightly tangy, super-caramelly frosting. It's delicious served cold or at room temperature.GO TO RECIPE
German Chocolate Cake
Rum-Mocha Walnut Layer Cake
This luscious cake can be refrigerated for up to 4 days if you want to make it in advance of the holiday.GO TO RECIPE
Carrot Sheet Cake with Cream Cheese Frosting
We love serving this sweet and nutty cake chilled.GO TO RECIPE
The Ultimate Chocolate Cake
Basically a gargantuan éclair, this cake features an ethereal choux pastry crust and a quick homemade vanilla custard layer, topped with drifts of mascarpone cheese–enriched whipped cream and generous curls of shaved chocolate.GO TO RECIPE
Red Wine Chocolate Snack Cake
We all cook with red wine, adding a glug or two to enrich pan sauces and stews. Here, our culinary director Justin Chapple makes the case for baking with it as well. Cabernet Sauvignon adds fruity notes that brighten this chocolate cake, which is great for a midday snack or casual dessert.GO TO RECIPE
Brown Sugar Cake with Ricotta and Blueberries
Chef Joe Flamm cinched his season 15 Top Chef win with this simple brown sugar cake, which he learned to make from the late pastry chef Todd Kunkleman at Stephanie Izard’s Girl & the Goat in Chicago.GO TO RECIPE