I love to bake, so I like to make all cakes. When it comes to eating cake, I prefer a chocolate cake and if it's frosted, then I prefer chocolate frosting.... or a partially cooked white frosting that isn't too sweet (like 'white mountain').

As far as which cupcakes to make, I often make chocolate cupcakes and at least 3 different frosting flavors -- usually chocolate, vanilla, and then something like mint or a fruit flavor (like orange).

My favorites are just cake. No filling or icing. I often just make cake. No recipe, make it up as I go, but I haven't been making many cakes recently, with fewer to feed. My favorite actual recipes are pumpkin chocolate marble bundt and strawberry bundt. The latter is more fun to make but the former is more fun to eat. I also like making (and eating) orange chiffon.

My favorite somebody else make it cake is classic carrot sheet cake (not the one that's a ginger cake with a little carrot in it, though that's good too if you're not expecting real carrot cake). I even like the cream cheese frosting, because it's tangy and not so sugary. I hate fondant, and scrape it off. I do like good buttercream, though, good being no greasy mouthfeel but not enough sugar to make one wince.

My grandmother used to make German chocolate cake, and while she was from Germany, the cake is not really German but is very popular among the Germans in Texas. She made hers with a coconut pecan frosting. I liked it as a child, but I don't think I've had it as an adult since I left Texas.

A friend brought a Tres Leches Cake to my last pizza party, and I liked that also, but I don't think I would want to make it.

Growing up, one sister had egg allergies, which limited cakes for her. My favorite is lovely, moist and egg-less applesauce cake with cream cheese cinnamon icing. Now I want a piece!

By age 7 or 8, we girls were kept busy baking from scratch (can you still buy boxes of scratch these days????) -- cakes, pies, cookies. So good! Nothing beats truly homemade from scratch, I don't are what anyone says. As soon as this weather cools down, I must bake an applesauce cake....

I admit I do not typically enjoy baking. I love cooking but baking is often too fiddly for me. All that MEASURING! So if I bake a cake it is probably from a boxed mix.

Now, eating......I love chocolate cake with chocolate buttercream. Every year I order a cookies and cream mousse cake for my birthday AND Sos. Its a chocolate cake, with oreo mouse filling and chocolate ganache on top with more oreo mousse. Probably my favorite thing ever.

To make:

Angelfood

Texas Sheet Cake

Pound Cake

Carrot Cake

Pineapple Upsidedown Cake

To eat:

Angelfood

Tuxedo Cake

Pound Cake

Victoria Sponge

I quite like making/eating Pineapple Upside Down Cake, because I don't have to frost it :-). I also like making/eating Apple Upside Down Cake for the same reason.

I like to make/eat chocolate cake, carrot cake, pecan sour cream coffee cake, lemon caraway seed cake, lemon or orange poppyseed cake, Black Forest Cake, Five Flavours Pound Cake, French grandmother's lemon cake, lamingtons, an Australianised version of pflaumenkuchen which is baking powder raised and has coconut in it, chocolate Swiss roll with whipped cream filling, probably more but that's all I can think of at the moment.

I'd rather have a lamington or a brownie than a cupcake but if there was a tray of assorted cupcakes I'd probably go for the chocolate one.

If I go to a fancy patisserie I'd probably have a slice of one of those fancy tortes with lots of layers and ganache or creme patisserie between the layers.

My absolute favourite to eat (which I make) is Zuppa Inglese, a torta with sponge cake layers brushed with sherry, and filled with a stiff custard and sliced strawberries, and frosted with whipped cream. If I'm making my own birthday cake that's what I make.

Like plllog I'm not a huge fan of frosting, generally unless it's a celebration cake I don't frost and I cannot abide fondant. I make fruit cakes for other people but I don't care to eat them myself.

I’d rather have pie than cake, but my two favorite cakes to both make and eat would be Fudge Oatmeal Cake and Carrot Cake. I will eat whatever cake is served by a hostess tho’… at least a bite or two to be polite.

Cakes I’ve known and loved are many but in the past. Now I only make carrot cake, nigella lawsons’ clementine cake or an orange version of this, and occasionally a baked cheesecake.

However, I do have a cake that has remained in my mind to make ’one day’

Ottolenghi Louise Cake

serves 8

He sells this in his shops as a summer cake using which ever fruit is in season.

Base cake

125 grms butter at room temp cut into small pieces.

100grms castor sugar

Finely grated zest of 1 lemon

3 large egg yolks

125 grms plain flour

1 and half teaspoons baking powder

Qtr teaspoon salt

20grms desiccated coconut

80 ml of whole milk

Vanilla

5 (450 grms) medium firm plums or peaches, apricots or cherries

Meringue

60 grms flaked almonds

White of 3 large eggs

Eighth teaspoon salt

185 grms castor sugar

Vanilla

1 teaspoon white wine vinegar

1 teaspoon corn flour

Method

1. Preheat oven to 170C or 150C fan or Gas mark 3
2. Spread out the flaked almonds for the meringue on a baking tray and toast for 10mins until light golden brown. Set aside to cool.

Increase the oven temperature to 185C or 165C fan or Gas mark 5. Line the base and sides of a high sided 20cm square or round baking tin with a removable base, with baking paper.

Place butter, sugar and lemon zest in a bowl and beat with an electric mixer on medium speed until light and creamy. Add the egg yolks one at a time until combined. Sift the flour baking powder and salt into a bowl, add the coconut and stir to combine. With the machine on a low speed, gradually add the dry ingredients alternating with the milk and vanilla. Scrape the batter into a prepared tin and smooth the top evenly. It will only rise about a fifth of the way up. Place in the oven and bake for 25 mins until a skewer comes out clean when tested.

1. Meanwhile prepare the plums. Slice plums into eight segments discarding the stone.
2. When the cake is cooked remove from oven and turn the temperature up to 200C or 180C fan or Gas mark 6. Gently lay the plum segments on top of the cake cut side down, do not over lap as it may make the cake too soggy.
3. To make the meringue place the egg whites and salt into a clean bowl. Beat on medium till soft peaks form. Add the sugar a tablespoon at a time and beat on high speed until egg whites are stiff and glossy. Add vanilla, vinegar and sugar and whisk again until combined. Finally fold in the toasted flaked almonds.
4. Scrape the meringue into the cake tin on top of the plums/fruit swirling around to cover fruit, then place in the oven. Immediately turn oven down to 180C or 160C fan or Gas mark 4 and bake for 35 minutes or until meringue has formed a hard crust and is beginning to brown. Remove from oven and leave in the tin for at least 30 mins before pushing up the removable base to release the cake. Peel away the parchment paper and serve

Well, I think it sounds delicious...complicated and time consuming but delicious. I have seen photos when you look this recipe up on Google.

I can think of three cakes that are both my favorites to make and eat, although it happens only on birthdays or holidays.

First, Reine de Sabe or Queen of Sheba cake (chocolate almond cake) following Julia Child recipe but my daughter changed it up with even more almonds, leaving flour out altogether.

Second one is Chocolate Macadamia cake from Pacific Flavors cookbook by Hugh Carpenter (complicated but fun and worth the steps with layered flavors including preserved stem ginger and orange peel, soaked in grand marnier )

Third, a very simple carrot apricot cake from Roger Verges Vegetables in the French Style cookbook, easy and almost pudding-like

To eat, I’ve always wanted someone to bake me a cake from Patricia Quintana ‘Taste of Mexico‘ cookbook called Viceroy cake (Postre del Virreinato) ? So many eggs in that recipe !

( That book is way over my head, but I have mastered the tacos ala crema, which is better than cake)

I love my old cookbooks, miss the old days before internet in a way .

I don’t enjoy baking particularly, so I’d rather not make any cake. But if I have to, I keep it simple and make various versions of the Victoria sponge recipe which can be turned into many things: chocolate, coffee/walnut, apple or other fresh fruit, lemon drizzle, coconut, caraway seed, etc. Lemon or orange polenta cake where you boil the fruit whole is easy too. I sometimes make a melting method gingerbread or brack. I don’t know what half the cakes are mentioned in this thread.

The older I get the less I like sweet and rich things so to eat I’d probably choose a slice of fruit cake, gingerbread or applecake over any multi layered creamy confection. Or a very crumbly, very zingy, lemon cheese cake with minimal creaminess and sweetness. But they're hard to find.

My favorite cakes to make are also my favorite cakes to eat. Store bought and mix cakes just never seem to taste right to me. I have a wonderful one bowl carrot cake and cream cheese frosting recipe that is always a hit, and several Betty Crocker one bowl cakes that are as well.

I'm not a big fan of mounds of sugary frosting - I prefer lightly sweetened whipped cream - and not out of a can. I make a chocolate cream cheese frosting when someone requests chocolate/chocolate cake. Betty Crocker is my main cake and frosting recipe go-to.

One of my personal faves is poke cake - usually a yellow/butter sheet cake poked all over and then topped with melted fruit jelly - cranberry is wonderful - then covered with a layer of whipped cream.

Black Forest cake used to be my favorite, but I haven't had it in years. That's chocolate cake with sweet cherries and whipped cream.

I often make cupcakes because they're easier to serve - no cutting - but I've come to appreciate how much easier sheet cakes are to store. All the cakes recipes I use can easily be both.

When I was a kid, I never ate cake and ice cream together, but now it's another favorite. Chocolate ice cream on carrot cake is delish - so is strawberry on chocolate cake 😋

I remember we did pie once but I'm not sure about cake.

Favorite to eat:

Cheesecake. Not a favorite to make.

Ditto for crumb cakes

Petite fours

And yes Colleen, Zuppa Inglese, but I only had it once at a fancy restaurant

Favorites to eat and make, I usually try to keep it simple

Chocolate cake with cherry filling

German chocolate

Banana

Hummingbird

Pig Pickin' Cake (Orange, sort of chiffon like)

Carrot and carrot pineapple

Anything upside down, but apple, pear and cranberry are favorites, also pineapple

Apple, many varieties

Marian Burros Summer Torte

Lemon poppyseed

Although I've never had any, I saw a picture of a king cake this year and I would love to try it. But since if I want to try it I'm going to probably have to make it myself, not likely to happen. Same with a poke cake. I've seen some very cool looking styles but not likely I'll spend time making one, particularly because I have to live on a diet so I'd be stuck with a whole lot of it. At least with most of the other cakes I can freeze them. That's why I don't make the fancy double layer frosted or filled cakes, too difficult to freeze half and even when I made one for a party, hardly anyone ate any and I ended up wasting a lot of it due to not being able to eat it all fast enough to keep it from going stale.

As for pies, like most Americans, I also prefer pies to cakes, and I also consider Boston Cream Pie (which I love) to be a cake instead of a pie.

I have already forgotten what a hummingbird cake is - I know I've never had one.

Hummingbird cake is extra sweet and made with bananas and a cream cheese frosting. I made it once. Not a fave of mine, tho. I like simple chocolate or vanilla - or my carrot cake.

I really like gingerbread too - sprinkled with powdered sugar, and the fruit pudding cake I've shared here in the past. Another pudding cake I love is chocolate banana walnut fudge. You make a batter and top it with a mixture of boiling water, cocoa powder and sugar, then when it bakes, the cake rises to the top and there's a fudge-y pudding sauce underneath. It's not very pretty, but oh-so-yummy 😋

I really like pie, but cakes are faster and more convenient to make, so pies are a rare treat - generally holiday fare.

P.S. I just went back and re-read the OP and realized I didn't offer any recipes. This is an easy , smaller sized one and you can leave out the nuts, if you wish:

https://www.bettycrocker.com/recipes/brownie-nut-cake-with-chocolate-cream-cheese-frosting/87cd4951-9e01-438e-a5e3-28bb2a03c3d6

I almost included cherry pineapple "dump cake" which is also more like a pudding it's so rich, but I figured it didn't count. I've never made a chocolate type cake like that, sounds fab. I usually make fruit based cakes because putting some fruit into a cake is usually my final attempt to use up the last of something I got in season . . .

When I make hummingbird cake, I cut the sugar and no one notices. It's still rich though. I only make it for special occasions for my dad, it combines banana, cream cheese icing and pineapple which are all cake favorites of his, into one cake. Plus I always have extra bananas to use up in the freezer at the very least, if not right on the counter.

Picked up the aforementioned cookies and cream mousse cake for SOs birthday today.

I ordered it a week ago, went to pick it up and they told me they missed the order. So they had not made it. I had to come back in a couple hours. At least they gave me my money back, even though I told them as long as I got the cake it was fine....

I am sooooo looking forward to sharing it with him later.

Haven't baked a cake in a long time. I really like the following cakes:

Oatmeal Cake with Coconut Topping

Chocolate Cake with Chocolate Frosting

And my Mom's Pumpkin Cake with Burnt Sugar Icing and her wonderful Applesauce Cake. Did not get her recipes and have never been able to find any as good as hers. My sister and I don't understand why we didn't get those recipes from her, as well as her recipe for hot yeast rolls - just the best.

WC, I love those cakes too, the oatmeal one and pumpkin and applesauce. I tend to make "muffins" or cupcakes with those tastes though, that way I can freeze what I don't eat right away.

This came across my feed today, from Taste of Home. A couple of cakes I forgot, like jam cake. I only made it once but it was good. The usual style calls for blackberry jam. Also a lot of other fruity and pudding type cakes.

https://www.tasteofhome.com/collection/vintage-summer-cakes/?_cmp=TOHContentTOH&_ebid=TOHContentTOH7302022&_mid=518542&ehid=c4c5273753d1f112054ac5766ef67e67b362f7dd&os_ehash=c4c5273753d1f112054ac5766ef67e67b362f7dd&_PermHash=d6e8e187c51a86f1e68645a1f5d4ff54bf461a31990545758a169949d2e21e7e

I haven't made a cake or cupcakes in ages. I make apple or blueberry muffins a few times a year,

I guess the closest cake would be Drenched Cranberry Cake, but even that's been a few years.

I really can't think of any cake that I dislike other than something with bananas in it. But the more complicated and the more filllings the better. Sometimes I make easy cakes like an oatmeal, one bowl, cake and other times I make complicated things. But I don't make a whole lot these days because I tend to eat them up.

I like to bake, so I like to bake pretty much any of the cakes. I do not consider cheesecake a cake, and I don't particularly like it, but I bake them for Elery regularly as they are favorite of his.

I also do not consider Boston Cream Pie to be pie, and it is the cake The Princess asked for on her birthday, so i gladly made it. We all ate it, so it must have been OK.

I also made a Tres Leches cake for my birthday a year or so ago, and although it was kind of soggy, I thought it was good, as was the Italian Cream Cake I made for Elery at Christmas.

It's not as much fun for me to make "plain" cakes, but Ashley likes Texas Sheet Cake, and Madi and Maci both like "vanilla cake". Amanda is celiac, of course, so she just wants gluten free lemon bars, LOL.

I do have a weakness for moist chocolate cake with dark chocolate ganache, but it just takes a tiny bit to be enough, it's so rich.

Annie

Annie, I make gluten free torte style cakes based on a gluten free sponge cake recipe I have. Happy to share if you'd like it :-)

I could eat an entire Texas sheet cake over a couple days so I only make it for other people!

for I love make several very eccentric ones I doubt

anyone here has heard of:them:

tomato soup cake

trifecta citrus cake.

peanut butter drop cake

arabian ribbon cake

and smith island cake that is just a few of wilder ones.

That Smith Island cake is a Dobos Torte without the caramel top layer.

I've noticed that you can now buy mini cake pans that will make six 4.25" diameter mini cakes, which are larger than cupcakes. You can also bake cinnamon rolls in this pan as well, and I think I would use it for both, but probably more for the cinnamon rolls.

I bought a set of 6" diameter cake pans that I haven't used yet.

So many mentioned that I like. But when plllog without filling and frosting, it made me think of this one. I can eat the entire cake in one sitting, but I don't.

Black sesame seed cake.

https://dessertfirstgirl.com/2007/11/sesame-says-i.html

colleen, I'd like that very much, thank you. Amanda doesn't get very many "treats", as most of the commercially available items are not good/terrible and the gluten free mixes and recipes seem to be overly sweet.

Wargarden, Grandma used to make the tomato soup cake regularly, and also one with beets.

Annie