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Best Recipes Cakes, Annapolis Junction, MD (2026)

08/31/2026

Mrs. Johnnie Ruth’s Mile-High Pound Cake
Ingredients
4½ sticks (2¼ cups/510 g) butter, softened
3 cups granulated sugar
10 large eggs, at room temperature
3¾ cups cake flour, sifted
1 can (14 ounces) sweetened condensed milk
3 teaspoons almond extract
3 teaspoons lemon extract
1 teaspoon vanilla bean paste, optional
Instructions
Bring the butter, eggs, and condensed milk to room temperature.
Preheat the oven to 300°F (150°C). Generously grease and flour a large 16–18-cup tube pan. A smaller Bundt pan may overflow.
Beat the softened butter for approximately 2 minutes, until smooth and creamy.
Gradually add the sugar. Continue beating at medium speed for 7–10 minutes, until the mixture is extremely pale, light, and fluffy. Scrape down the bowl periodically.
Add the eggs one at a time, beating until each egg is incorporated before adding the next. Scrape down the bowl regularly.
Mix in the almond extract, lemon extract, and optional vanilla bean paste.
Add the sifted cake flour in three additions, alternating with the condensed milk in two additions. Begin and finish with the flour.
Mix on low speed only until combined. Gently fold the batter by hand to eliminate any dry pockets without overmixing.
Spoon the thick batter evenly into the prepared tube pan. Smooth the surface and tap the pan gently against the counter to release large air bubbles.
Bake low and slow at 300°F for 1 hour 45 minutes–2 hours 15 minutes. Begin checking after 1 hour 40 minutes.
The cake is ready when a long wooden skewer inserted into the thickest section comes out clean or with a few moist crumbs.
If the top becomes too dark, loosely cover it with aluminum foil during the final 20–30 minutes.
Cool the cake in its pan for 20–25 minutes.
Carefully loosen the outside edge and center tube, then invert the cake onto a wire rack.
Allow it to cool completely before slicing.

Yield: 18–22 servings
Prep time: 30 minutes
Bake time: 1 hour 45 minutes–2 hours 15 minutes
Pan: Large 10-inch, 16–18-cup tube pan

08/31/2026

Moist Chocolate Bundt Cake with Chocolate Ganache
Ingredients
Chocolate cake
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 large eggs, at room temperature
1 cup buttermilk, at room temperature
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee
Chocolate ganache frosting
2 cups semisweet chocolate chips
1 cup heavy cream
2 tablespoons unsalted butter
½ cup chocolate shavings, for decoration
Prepare the cake
Preheat the oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan. A cocoa-and-flour baking spray also works well.
In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
Add the sugar and whisk until evenly combined.
In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla until smooth.
Pour the wet mixture into the dry ingredients and mix on low speed just until combined.
Slowly add the hot coffee while mixing on low speed. The batter will be thin; this is normal.
Pour the batter into the prepared pan, filling it no more than three-quarters full.
Tap the pan gently against the counter to release large air bubbles.
Bake for 45–55 minutes. The cake is ready when a long wooden skewer inserted into the thickest section comes out clean or with a few moist crumbs.
Cool the cake in its pan for 15–20 minutes.
Carefully loosen the edges, then invert the cake onto a wire rack.
Allow it to cool completely before frosting.
Prepare the chocolate ganache
Place the chocolate chips in a heatproof bowl.
Heat the heavy cream in a saucepan until steaming and beginning to simmer around the edges. Do not boil.
Pour the hot cream over the chocolate. Let it stand undisturbed for 3 minutes.
Add the butter and stir slowly until the ganache is completely smooth and glossy.
Let it cool for 10–15 minutes, until slightly thickened but still pourable.
Pour the ganache generously over the completely cooled cake, allowing it to run down the sides.
Sprinkle the chocolate shavings over the ganache before it sets.
Let the cake stand for approximately 30 minutes before slicing.

Yield: 14–16 servings
Prep time: 25 minutes
Bake time: 45–55 minutes
Pan: 10-inch, 12-cup Bundt pan

08/31/2026

Carrot Cake Pound Cake with Pineapple Cream Cheese Glaze
Ingredients
Carrot pound cake
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 cup unsalted butter, softened
2 cups granulated sugar
½ cup packed brown sugar
6 large eggs, at room temperature
2 cups finely grated carrots
1 cup crushed pineapple, thoroughly drained
1 cup chopped pecans
2 teaspoons vanilla extract
Pineapple cream cheese glaze
4 ounces full-fat cream cheese, softened
2 cups powdered sugar, sifted
3 tablespoons pineapple juice
1 teaspoon vanilla extract
Pinch of salt, optional
Optional decoration
Toasted chopped pecans
Finely shredded carrots
Prepare the ingredients
Drain the crushed pineapple through a fine-mesh sieve, reserving the juice for the glaze.
Press out the excess liquid, then blot the pineapple with paper towels. Measure 1 cup after draining.
Spread the pecans on a baking sheet and toast at 350°F (175°C) for 7–9 minutes. Let them cool, then reduce the oven temperature to 325°F (165°C).
Prepare the cake
Generously grease and flour a 10-inch Bundt or tube pan, coating every crevice.
Whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Beat the softened butter for approximately 2 minutes, until creamy.
Gradually add the granulated and brown sugars. Beat at medium speed for 5–7 minutes, until pale and fluffy. Scrape down the bowl periodically.
Add the eggs one at a time, beating just until each egg is incorporated before adding the next.
Mix in the vanilla extract.
Add the dry ingredients in three additions, mixing on low speed only until almost combined.
Gently fold in the grated carrots, thoroughly drained pineapple, and ¾ cup of the toasted pecans. Reserve the remaining pecans for decorating.
Spoon the batter evenly into the prepared pan. Smooth the surface and tap the pan gently against the counter to release large air bubbles.
Bake at 325°F for 75–90 minutes. Begin checking after 70 minutes.
The cake is ready when a long wooden skewer inserted into the thickest section comes out clean or with a few moist crumbs.
If the top browns too quickly, loosely cover it with aluminum foil during the final 15–20 minutes.
Cool the cake in its pan for 20–25 minutes.
Carefully loosen the edges, then invert it onto a wire rack. Let it cool completely before glazing.
Prepare the pineapple cream cheese glaze
Beat the softened cream cheese until completely smooth.
Gradually add the powdered sugar and mix on low speed.
Add the vanilla, optional salt, and 2 tablespoons of pineapple juice.
Whisk until smooth, adding the remaining pineapple juice a little at a time until the glaze is thick but pourable.
Pour the glaze over the completely cooled cake.
Immediately decorate with the reserved toasted pecans and optional shredded carrots.
Let the glaze set for approximately 30 minutes before slicing.

Storage: Keep the glazed cake covered in the refrigerator for up to five days. Let slices stand at room temperature for 20–30 minutes before serving.

Yield: 14–16 servings
Prep time: 35 minutes
Bake time: 75–90 minutes
Pan: 10-inch, 12–15-cup Bundt or tube pan

08/31/2026

Mile-High Key Lime Pound Cake
Ingredients
Key lime pound cake
3½ cups cake flour, sifted
½ teaspoon baking powder
½ teaspoon salt
1½ cups unsalted butter, softened
3 cups granulated sugar
7 large eggs, at room temperature
¾ cup heavy cream, at room temperature
⅓ cup fresh Key lime juice
2 tablespoons finely grated Key lime zest
2 teaspoons vanilla extract
Green gel food coloring, optional
Key lime glaze
2 cups powdered sugar, sifted
3–4 tablespoons fresh Key lime juice
1 teaspoon finely grated Key lime zest
Pinch of salt, optional
Prepare the cake
Preheat the oven to 300°F (150°C). Generously grease and flour a large 10-inch tube pan with a capacity of at least 16 cups.
Sift together the cake flour, baking powder, and salt.
Place the sugar and Key lime zest in a small bowl. Rub them together with your fingertips for approximately one minute, until fragrant.
Beat the softened butter for 2 minutes, until creamy.
Gradually add the lime-infused sugar. Beat at medium speed for 7–8 minutes, until very pale and fluffy. Scrape down the bowl periodically.
Add the eggs one at a time, beating just until each egg is incorporated before adding the next.
Mix in the vanilla and optional green gel coloring.
Combine the heavy cream and Key lime juice. The mixture may thicken slightly or appear curdled; this is normal.
Add the dry ingredients in three additions, alternating with the cream mixture in two additions. Begin and finish with the dry ingredients.
Mix on low speed only until combined. Finish folding gently with a spatula, checking the bottom of the bowl for dry pockets.
Spoon the batter evenly into the prepared tube pan. Smooth the surface and gently tap the pan against the counter to release large air bubbles.
Bake at 300°F for 90–110 minutes. Begin checking after 85 minutes.
The cake is ready when a long wooden skewer inserted into the thickest portion comes out clean or with a few moist crumbs.
If the cake browns too quickly, cover it loosely with aluminum foil during the final 20 minutes.
Cool the cake in its pan for 20 minutes.
Carefully loosen the outer edge and center tube, then invert the cake onto a wire rack.
Let the cake cool completely before glazing.
Prepare the Key lime glaze
Whisk together the powdered sugar, 3 tablespoons of Key lime juice, zest, and optional salt.
Add additional Key lime juice one teaspoon at a time until the glaze is thick but pourable.
Pour the glaze generously over the completely cooled cake.
Garnish with additional Key lime zest. Add thin lime slices shortly before serving, if desired.
Allow the glaze to set for 30–45 minutes before slicing.

Yield: 16–20 servings
Prep time: 30 minutes
Bake time: 90–110 minutes
Pan: Large 10-inch, 16-cup tube pan

08/31/2026

Mile-High Strawberry Cream Cheese Pound Cake
Ingredients
3½ cups cake flour, sifted
½ teaspoon baking powder
½ teaspoon salt
1½ cups unsalted butter, softened
8 ounces full-fat cream cheese, softened
3 cups granulated sugar
7 large eggs, at room temperature
¾ cup thick strawberry purée, cooled
2 teaspoons vanilla extract
1 teaspoon strawberry extract
Pink gel food coloring, optional
Prepare the strawberry purée
Hull and blend approximately 1½–2 cups of fresh strawberries until smooth.
Pour the purée into a saucepan and simmer over medium-low heat, stirring regularly, until reduced to ¾ cup.
Let the reduced purée cool completely before adding it to the batter. Reducing it concentrates the strawberry flavor and prevents excess moisture.
Prepare the cake
Preheat the oven to 300°F (150°C). Generously grease and flour a large 10-inch tube pan with a capacity of at least 16 cups.
Sift together the cake flour, baking powder, and salt. Set aside.
Beat the softened butter and cream cheese for 2–3 minutes, until completely smooth.
Gradually add the sugar. Beat at medium speed for 7–8 minutes, until extremely pale and fluffy. Scrape down the bowl periodically.
Add the eggs one at a time, beating just until each egg is incorporated before adding the next.
Mix in the vanilla, strawberry extract, and optional pink gel coloring.
Add the dry ingredients in three additions, alternating with the cooled strawberry purée in two additions. Begin and finish with the dry ingredients.
Mix on low speed only until combined. Finish folding gently with a spatula, checking the bottom of the bowl for dry pockets.
Spoon the batter evenly into the prepared tube pan. Smooth the top and gently tap the pan against the counter to remove large air bubbles.
Bake at 300°F for 90–110 minutes. Begin checking after 85 minutes.
The cake is ready when a long wooden skewer inserted into the thickest section comes out clean or with a few moist crumbs.
If the top browns too quickly, cover it loosely with aluminum foil during the final 20 minutes.
Cool the cake in its pan for 20 minutes.
Carefully loosen the outside edge and center tube, then invert the cake onto a wire rack.
Let it cool completely before slicing.

Storage: Keep the cake covered at room temperature for up to two days or refrigerate for up to five days. Allow refrigerated slices to reach room temperature before serving.

Yield: 16–20 servings
Prep time: 35 minutes
Bake time: 90–110 minutes
Pan: 10-inch, 16-cup tube pan

08/31/2026

Blue Velvet Cake with Cream Cheese Frosting
Ingredients
Blue velvet cake
2½ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1 cup buttermilk, at room temperature
2 teaspoons vanilla extract
1 tablespoon distilled white vinegar
Blue gel food coloring
A tiny amount of violet gel coloring, optional
Cream cheese frosting
8 ounces full-fat cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
Pinch of salt, optional
1–2 tablespoons heavy cream, if needed
Fresh blueberries, for decorating
Prepare the cake
Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line their bottoms with parchment paper.
Sift together the flour, cocoa powder, baking soda, and salt.
Beat the softened butter for approximately 2 minutes, until creamy.
Gradually add the sugar. Beat at medium speed for 4–5 minutes, until pale and fluffy. Scrape down the bowl periodically.
Add the eggs one at a time, beating just until each egg is incorporated.
Mix in the vanilla, vinegar, and enough blue gel coloring to create a rich royal-blue batter. Add a tiny dot of violet coloring if the blue appears green.
Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and finish with the dry ingredients.
Mix on low speed only until combined. Finish folding gently with a spatula.
Divide the batter evenly among the prepared pans and smooth the surfaces.
Bake for 25–30 minutes, or until the centers spring back when lightly touched and a toothpick comes out clean or with a few moist crumbs.
Cool the layers in their pans for 10 minutes. Transfer them to wire racks, remove the parchment, and let them cool completely.
Prepare the cream cheese frosting
Beat the softened cream cheese and butter together for 2–3 minutes, until completely smooth.
Gradually add the powdered sugar, mixing on low speed after each addition.
Add the vanilla and optional salt. Beat briefly at medium speed until creamy.
If the frosting is too thick, add heavy cream one teaspoon at a time. If it is too soft, refrigerate it for 20–30 minutes.
Assemble the cake
Level the cooled cake layers if necessary. Reserve some blue cake crumbs for decorating.
Place the first layer on a serving plate and spread approximately ¾ cup of frosting over it.
Add the second layer and another ¾ cup of frosting.
Place the final layer on top with its flat bottom facing upward.
Apply a thin crumb coat over the entire cake and refrigerate for 20 minutes.
Cover the chilled cake with the remaining frosting.
Press reserved blue cake crumbs around the sides.
Pipe frosting swirls around the top and decorate each swirl with a fresh blueberry.
Refrigerate for approximately 30 minutes before slicing.

Storage: Keep the cake covered in the refrigerator for up to four days. Let slices stand at room temperature for about 20 minutes before serving.

Yield: 12–14 servings
Prep time: 40 minutes
Bake time: 25–30 minutes
Pans: Three 8-inch round cake pans

08/31/2026

Cream Cheese and Sour Cream Pound Cake
Ingredients
Pound cake
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
8 ounces full-fat cream cheese, softened
3 cups granulated sugar
6 large eggs, at room temperature
1 cup full-fat sour cream, at room temperature
2 teaspoons vanilla extract
Vanilla glaze
2 cups powdered sugar, sifted
3–4 tablespoons whole milk
1 teaspoon vanilla extract
Pinch of salt, optional
Prepare the cake
Preheat the oven to 325°F (165°C). Generously grease and flour a 10-inch tube or Bundt pan, covering every crevice.
Whisk together the flour, baking powder, and salt. Set aside.
Beat the softened butter and cream cheese for 2–3 minutes, until completely smooth and creamy.
Gradually add the granulated sugar. Beat at medium speed for 5–7 minutes, until very pale and fluffy. Scrape down the bowl periodically.
Add the eggs one at a time, beating just until each egg is incorporated before adding the next.
Mix in the vanilla extract.
Add the flour mixture in three additions, alternating with the sour cream in two additions. Begin and finish with the flour mixture.
Mix on low speed only until combined. Finish folding the batter gently with a spatula to eliminate any dry pockets.
Spoon the batter evenly into the prepared pan. Smooth the top and gently tap the pan against the counter to release large air bubbles.
Bake for 75–90 minutes. Begin checking after 70 minutes. The cake is ready when a long skewer inserted into the thickest portion comes out clean or with a few moist crumbs.
If the cake browns too quickly, loosely cover it with aluminum foil during the final 15–20 minutes.
Cool the cake in its pan for 15–20 minutes.
Carefully loosen the edges, then invert it onto a wire rack.
Let the cake cool completely before glazing.
Prepare the vanilla glaze
Whisk together the powdered sugar, 3 tablespoons of milk, vanilla, and optional salt.
Add the remaining milk one teaspoon at a time until the glaze is smooth, thick, and pourable.
Pour the glaze generously over the completely cooled cake, allowing it to drip down the sides.
Let the glaze set for 30–45 minutes before slicing.

Storage: Keep the glazed cake covered in the refrigerator for up to five days. Allow slices to stand at room temperature for 20–30 minutes before serving.

Yield: 14–16 servings
Prep time: 25 minutes
Bake time: 75–90 minutes
Pan: 10-inch, 12–15-cup tube or Bundt pan

08/31/2026

Whipping Cream Pound Cake
Ingredients
3 cups all-purpose flour
½ teaspoon salt
1 cup unsalted butter, softened
3 cups granulated sugar
6 large eggs, at room temperature
1 cup heavy whipping cream, at room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract
Instructions
Generously grease and flour a 10-inch Bundt or tube pan, making sure every decorative crevice is coated.
Sift the flour and salt together. Set aside.
Beat the softened butter for approximately 2 minutes, until completely smooth and creamy.
Gradually add the sugar. Beat at medium speed for 5–7 minutes, until the mixture is very pale and fluffy. Scrape down the bowl periodically.
Add the eggs one at a time, beating just until each egg is incorporated before adding the next.
Mix in the vanilla and almond extracts.
Add the flour mixture in three additions, alternating with the whipping cream in two additions. Begin and finish with the flour.
Mix on low speed only until combined. Finish folding the batter gently with a spatula to remove any dry pockets.
Spoon the batter evenly into the prepared pan. Smooth the surface and tap the pan gently against the counter to release large air bubbles.
Place the cake in a cold oven. Set the temperature to 325°F (165°C), then begin timing.
Bake for 75–90 minutes. The cake is ready when a long wooden skewer inserted into the thickest section comes out clean or with a few moist crumbs.
If the cake browns too quickly, cover it loosely with aluminum foil during the final 15–20 minutes.
Cool the cake in its pan for 15–20 minutes.
Carefully loosen the edges, then invert the cake onto a wire rack and let it cool completely.

Storage: Keep tightly covered at room temperature for up to four days or refrigerate for up to one week.

Yield: 14–16 servings
Prep time: 20 minutes
Bake time: 75–90 minutes
Pan: 10-inch, 12–15-cup Bundt or tube pan

08/30/2026

Pineapple Pound Cake with Pineapple Glaze
Ingredients
Pineapple pound cake
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1½ cups unsalted butter, softened
3 cups granulated sugar
6 large eggs, at room temperature
1 cup crushed pineapple, thoroughly drained
¼ cup pineapple juice
1 teaspoon vanilla extract
½ teaspoon pineapple extract, optional
Pineapple glaze
2 cups powdered sugar, sifted
3 tablespoons pineapple juice
1 teaspoon vanilla extract
Pinch of salt, optional
Prepare the pineapple
Drain the crushed pineapple through a fine-mesh sieve, reserving the juice.
Press gently to remove excess liquid, then blot the pineapple with paper towels.
Measure 1 cup of drained pineapple and ¼ cup of reserved juice.
Prepare the cake
Preheat the oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt or tube pan.
Whisk together the flour, baking powder, and salt.
Beat the softened butter for approximately 2 minutes, until creamy.
Gradually add the sugar. Beat at medium speed for 5–7 minutes, until very pale and fluffy. Scrape down the bowl periodically.
Add the eggs one at a time, beating just until each egg is incorporated.
Mix in the vanilla and optional pineapple extract.
Add the flour mixture in three additions, alternating with the pineapple juice in two additions. Begin and finish with the flour mixture.
Mix on low speed only until almost combined.
Gently fold the thoroughly drained pineapple into the batter. Avoid overmixing.
Spoon the batter evenly into the prepared pan. Smooth the surface and tap the pan gently against the counter to release large air bubbles.
Bake for 80–95 minutes. Begin checking after 75 minutes. The cake is ready when a long skewer inserted into the thickest section comes out clean or with a few moist crumbs.
If the cake browns too quickly, cover it loosely with aluminum foil during the final 15–20 minutes.
Cool the cake in its pan for 20–25 minutes.
Carefully loosen the edges, then invert the cake onto a wire rack. Let it cool completely before glazing.
Prepare the pineapple glaze
Whisk together the powdered sugar, pineapple juice, vanilla, and optional salt until smooth.
If the glaze is too thick, add more pineapple juice one teaspoon at a time. If it is too thin, add more powdered sugar.
Pour the glaze generously over the completely cooled cake.
Allow the glaze to set for 30–45 minutes before slicing.

Yield: 14–16 servings
Prep time: 25 minutes
Bake time: 80–95 minutes
Pan: 10-inch, 12–15-cup Bundt or tube pan

08/30/2026

Juneteenth Pound Cake with Celebration Glaze
Ingredients
Pound cake
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1½ cups unsalted butter, softened
3 cups granulated sugar
6 large eggs, at room temperature
1 tablespoon vanilla extract
¾ cup whole milk, at room temperature
Red, green, yellow, and black gel food coloring
Celebration glaze
3 cups powdered sugar, sifted
5 tablespoons whole milk, plus more if needed
1 teaspoon vanilla extract
Red, green, and yellow gel food coloring
Prepare the batter
Preheat the oven to 325°F (165°C). Generously grease and flour the Bundt pan, coating every crevice.
Whisk together the flour, baking powder, and salt.
Beat the softened butter for approximately 2 minutes, until creamy.
Gradually add the sugar and beat for 5–7 minutes, until very pale and fluffy. Scrape down the bowl periodically.
Add the eggs one at a time, beating just until each egg is incorporated.
Mix in the vanilla extract.
Add the flour mixture in three additions, alternating with the milk in two additions. Begin and finish with the flour.
Mix on low speed only until combined. Finish folding gently with a spatula.
Color and layer the batter
Divide the batter evenly among four bowls.
Tint each portion separately with red, green, yellow, or black gel food coloring.
Spoon alternating portions of each colored batter into the prepared pan, creating uneven layers.
For a lightly marbled effect, pass a butter knife through the batter once or twice. Do not over-swirl, or the colors may become muddy.
Smooth the surface and gently tap the pan against the counter to release large air bubbles.
Bake the cake
Bake for 80–95 minutes. Begin checking after 75 minutes.
The cake is ready when a long wooden skewer inserted into the thickest section comes out clean or with a few moist crumbs.
If the top browns too quickly, cover it loosely with aluminum foil during the final 15–20 minutes.
Cool the cake in its pan for 20–25 minutes.
Carefully loosen the edges, then invert it onto a wire rack and allow it to cool completely.
Prepare the celebration glaze
Whisk the powdered sugar, milk, and vanilla together until thick but pourable.
Divide the glaze evenly among three bowls.
Tint one portion red, one green, and one yellow.
Drizzle the colored glazes separately over the completely cooled cake.
Allow the glaze to set for 30–45 minutes before slicing.

Storage: Keep the cake covered at room temperature for up to three days or refrigerate for up to five days.

Yield: 14–16 servings
Prep time: 35 minutes
Bake time: 80–95 minutes
Pan: 10-inch, 12–15-cup Bundt or tube pan

Best Recipes Cakes

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