The Ultimate Secret Club Cake Recipes Collection


Congratulations on joining our secret baker’s club. Before you scroll down and get access to our ultimate collection of Curated Cake Recipes for Baker’s, make sure you’ve checked out our upcoming online workshop.

Done? You Sure? We only have limited seats on the workshop.

Great…Here are your recipes:

1. Gooey Root Beer Chocolate Chip Cake

2. Homemade Funfetti Cake

3. Strawberry Cake with Whipped Cream Cheese Frosting

4. New York-Style Oreo Cheesecake

5. Easy Lemon Butter Cake

6. Red Velvet Pound Cake

7. Blue-Ribbon Butter Cake



Recipe 1: Gooey Root Beer Chocolate Chip Cake



  • 2 cups all-purpose flour
  • 2 cuups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 can (12 oz) root beer
  • 1 cup butter
  • 1/4 cup cocoa, unsweetened
  • 2 large eggs
  • 1/2 cup half and half or 1/4 cup whole milk + 1/4 cup heavy cream
  • 1 Tablespoon instant espresso powder
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips


  • 1 can (12 oz) root beer
  • 1/2 cup butter
  • 1/4 cup cocoa, unsweetened
  • 1 teaspoon instant espresso powder
  • 4 cups confectioners’ sugar
  • 1 cup mini chocolate chips
  • 1/2 cup chocolate jimmies


  • Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.
  • In a large bowl, combine flour sugar, baking soda, salt and cinnamon. Set aside.
  • In a small saucepan, over medium heat, bring root beer, butter and cocoa to a slight boil; stir occasionally. Add this to the flour mixture and stir until fully incorporated.
  • In another bowl, whisk together eggs, half and half, espresso powder and vanilla. Add this to flour mixture slowly, while whisking constantly (you don’t want to cook your eggs in the warm mixture). Stir in chocolate chips.
  • Scrape mixture into prepared pan and place in the oven for 35-40 minutes or until the middle is set.
  • When the cake has about 15 minutes left in the oven, start to prepare the frosting. In a small saucepan, add root beer and bring to a boil. Reduce to a 1/2 cup, which takes about 15 minutes. Stir in butter, cocoa and espresso powder, whisking until butter melts completely (keep this warm over low heat if the cake is not yet out of the oven). Once cake is out and placed on a wire cooling rack, remove root beer reduction from the heat and whisk in confectioners’ sugar until completely smooth. Immediately pour over hot from the oven cake.
  • Let cool a bit before digging in, it even tastes better the next day.


Recipe 2: Homemade Funfetti Cake


  • 2 cups granulated sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • ½ cup light sour cream
  • 2 ½ cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 ¼ cups buttermilk
  • 1/2 cup sprinkles


  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
  3. Next mix in the sour cream and beat until well combined.
  4. Add half the flour followed by the baking powder and salt, and beat on low speed while pouring in half of the buttermilk and mix just until the flour starts to incorporate.
  5. Finally add the remaining flour, mixing on low speed while pouring in the remaining buttermilk and beating until all of the ingredients are well combined. Stir in the sprinkles.
  6. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  7. Pour the batter in a 9-inch by 13-inch pan and bake at 350°F for 28-32 minutes, keeping a careful eye on the baking during the last few minutes. Remove from the oven and allow to cool completely.
  8. Test the cake for doness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done.

Recipe 3: Strawberry Cake with Whipped Cream Cheese Frosting

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Serving Size: 10-12 servings


  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons fresh lemon juice
  • 1.5 teaspoon vanilla extract
  • 2 1/2 cups cake flour*
  • 3 tablespoons strawberry-flavored gelatin
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1 cup buttermilk*
  • 2/3 cup chopped fresh strawberries
  • Strawberry Whipped Cream Cheese Frosting – see notes below


  • Preheat oven to 350°. Cream butter and sugar at medium speed with an electric mixer until fluffy and pale in color – about 3-4 minutes. Add eggs, 1 at time, beating for a few seconds between eggs. Beat in vanilla and lemon juice.
  • In a separate bowl, stir together cake flour, strawberry flavored gelatin, baking soda and salt. Add flour mixture to creamed butter mixture and alternate with buttermilk, ending with flour mixture. Blend on low speed until incorporated. Fold in diced strawberries.
  • Grease and flour a 9×13-inch baking pan and line with parchment paper. Allow a couple of inches of parchment paper to drop over the edges of the pan. Spray parchment with cooking spray and pour batter into prepared pan. Smooth batter evenly.
  • Bake at 350° for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 30 minutes. Using flaps of parchment paper as handles lift cake from pan. Turn cake over onto wire rack (carefully remove parchment paper) and cool completely. Spread Strawberry Frosting on top and sides of cake.


Whipped Cream Cheese Frosting Recipe

Ingredients: 1 (8-oz.) package cream cheese, softened — 2/3 cup confectioners’ sugar, divided — 3/4 cup chopped fresh strawberries — 1 1/2 cups heavy cream — 2 tablespoons fresh lemon juice

Directions: Beat cream cheese and 1/3 cup confectioners’ sugar until smooth; add strawberries and beat until just blended.

Beat cream and lemon juice at medium speed until foamy; increase speed to medium-high. Slowly add remaining 1/3 cup sugar and beat until stiff peaks form.

Using a spatula, fold half of cream mixture into cream cheese mixture; fold in remaining cream mixture.

Use immediately.

Recipe 4: New York-Style Oreo Cheesecake


For the Oreo Crust:

  • 24 Oreo cookies
  • 1/4 cup (4 Tablespoons) unsalted butter, melted

For the New York-Style Oreo Cheesecake:

  • 3 (8 ounce) packages full-fat cream cheese, very soft
  • 1 cup full-fat sour cream
  • 1 and 1/4 cups granulated sugar
  • 3 large eggs plus 2 large egg yolks, at room temperature
  • 1/2 cup heavy cream
  • 16 Oreo cookies, roughly chopped, divided


Prepare the Pan:

  • Preheat oven to 325 degrees (F). Wrap a 9″ spring form pan in multiple layers of heavy-duty tin foil.  Lightly grease the pan with non-stick spray and set aside until needed.

For the Oreo Crust:

  • Place the Oreo cookies in the body of a small food processor – or blender – and pulse until the cookies are fine crumbs. Pour the crumbs into a large mixing bowl and stir in the melted butter; mix well to combine. Scrape the mixture into the prepared pan and firmly press the crust down the center of the pan and slightly up the sides.
  • Bake in preheated oven for 12 minutes.
  • Remove from oven and set on a cooling rack until needed.

For the New York-Style Oreo Cheesecake:

  • In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until completely smooth, scraping down the sides and bottom of bowl as needed
  • Add in the sugar and beat smooth. Add in the eggs and yolks, one at a time, beating well after each addition.
  • Pour in the cream and beat just until it’s evenly incorporated in the batter. Turn the mixer off and, using a rubber spatula, fold 3/4 of the chopped Oreo cookies into the batter.
  • Pour filling into prepared crust and spread evenly. Sprinkle the top with remaining Oreo cookies.
  • Place the cheesecake pan into a large, deep pan. Fill the pan up with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
  • CAREFULLY place the pan in the oven and bake cheesecake for 1 hour and 20 minutes. If the top begins to get too brown, place a piece of tinfoil on top of the pan.
  • Once the baking time is up, turn the oven off but allow the cheesecake sit, undisturbed, inside the oven with the door shut, for another 30 minutes. The cheesecake should be still slightly wiggly.
  • Remove the cheesecake from the oven and place it on a cooling rack. Gently run a knife around the edge of the cake. Cool to room temperature, then cover the pan with aluminum foil and refrigerate for at least 6 hours before slicing.
  • When ready to serve, top with a dollop of whipped cream and extra Oreo cookies. And enjoy!

Recipe 5: Easy Lemon Butter Cake



  • 1 box lemon cake mix
  • 1/2 cup unsalted butter melted
  • 1 cup milk
  • 4 eggs
  • 1 teaspoon butter extract optional; it pumps up the butter flavor of the cake
  • 1 3.4 ounce box instant vanilla or lemon pudding mix


  • 3/4 cup sugar
  • 1/4 cup unsalted butter
  • 3 tablespoons lemon juice from 1-2 lemons
  • Zest of one lemon
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting


  1. Preheat oven to 350°F. Spray a 12-cup bundt pan with nonstick cooking spray (the kind with flour) or butter and flour it.

  2. Use a hand or a stand mixer to beat the cake mix, butter, eggs, milk, extract, and pudding mix until a thick batter forms. Pour into prepared pan.

  3. Bake for 35-45 minutes, or until a toothpick comes out with just a few crumbs. Remove the cake from the oven and cool for 10 minutes but keep it in the pan.

  4. While the cake is baking, make the sauce. Melt butter in a small saucepan over medium low heat. Stir in the sugar, lemon juice, and salt and cook until it just simmers (bubbles around the edges). Remove from heat and stir in the vanilla.

  5. Poke several holes in the cake using a long skewer and pour the butter sauce over the cake. Cool in pan completely, then remove to serving plate. Dust with powdered sugar before serving.

Recipe 6: Red Velvet Pound Cake


  • 15.25 oz package red velvet cake mix, dry
  • 3.4 oz package instant chocolate pudding mix, dry
  • 1/2 cup oil
  • 1/2 cup water
  • 1 cup sour cream
  • 4 eggs
  • 2 cups miniature semi-sweet chocolate chips, divided
  • 1/2 cup butter, softened
  • 8 oz cream cheese, softened
  • 4 cups powdered sugar

Cooking Directions

  1. In a mixing bowl, beat dry cake mix, dry pudding mix, oil, water, sour cream, and eggs until smooth.
  2. Gently stir in 1 1/2 cups miniature chocolate chips. Spread evenly into a well-greased Bundt pan.
  3. Bake at 350 degrees for 55-60 minutes or until a cake tester comes out clean. Turn out onto a wire rack and cool completely.
  4. For frosting, beat together butter, cream cheese, and powdered sugar until fluffy. Spread over cooled cake.
  5. Press remaining miniature chocolate chips over top of cake. Store cake covered tightly in the refrigerator until ready to serve.

Recipe 7: Blue-Ribbon Butter Cake


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk


  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/4 cup water
  • 1-1/2 teaspoons almond extract
  • 1-1/2 teaspoons vanilla extract


  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, about 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.
  • For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
  • Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.
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