Very few desserts are as versatile and satisfying as a classic 7-cup cake. Whether you’re craving something fruity, nutty, or indulgent, these 20 simple recipes pack big flavor into every bite. Perfect for weeknight baking or special occasions, they promise delicious results with minimal fuss. Let’s dive into this delightful collection!
Classic 7-Cup Cake
This classic 7-cup cake delivers a moist, tender crumb with a subtle coconut twist. It uses simple pantry staples for a no-fuss bake.
Serving: 12 | Prep Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 5 large eggs, room temperature
- 1 cup whole milk
- 1 cup canned coconut milk (shake well)
- 2 tsp baking powder
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Scrape down bowl as needed.
- In a separate bowl, whisk flour and baking powder together.
- Combine milk and coconut milk in a measuring cup.
- Alternately add dry ingredients and milk mixture to butter mixture, starting and ending with dry. Mix until just combined — do not overmix.
- Pour batter into prepared pan and spread evenly.
- Bake for 40–45 minutes, until a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack.
- Tip: Use room-temperature eggs for better incorporation. Tip: Coconut milk adds moisture; shake can before measuring. Tip: Check doneness at 40 minutes to avoid overbaking.
A slice of this cake is perfect with coffee or tea. The texture is light yet buttery, and the subtle coconut flavor makes it stand out. Dust with powdered sugar or serve plain for a simple dessert.
Chocolate 7-Cup Cake
Nothing beats a rich, moist chocolate cake. This 7-cup version uses equal parts butter, sugar, eggs, flour, cocoa, milk, and coconut milk for a dense, fudgy texture. No fuss, just pure chocolate goodness.
Serving: 12 | Prep Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs (1 cup)
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 cup milk
- 1 cup coconut milk
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan and line with parchment paper.
- In a medium bowl, whisk together flour and cocoa powder. Set aside.
- In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Tip: Ensure butter is softened to room temperature for easy creaming.
- Add eggs one at a time, beating well after each addition. Scrape down sides as needed.
- Reduce mixer speed to low. Add half the flour mixture, then half the milk, mixing just until combined. Repeat with remaining flour and milk. Tip: Do not overmix; stop as soon as no streaks of flour remain.
- Stir in coconut milk until fully incorporated. The batter will be thin. Tip: Use full-fat coconut milk for the richest flavor.
- Pour batter into prepared pan and spread evenly. Bake for 40-45 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 15 minutes, then transfer to rack to cool completely.
Let the cake cool completely before slicing. The dual milk creates a tender, moist crumb with a subtle coconut undertone. Serve plain, or top with whipped cream and fresh berries for a simple dessert.
Lemon 7-Cup Cake
Rich, tangy, and moist, this Lemon 7-Cup Cake delivers bright citrus flavor in every bite. It's a simple cake that comes together quickly with pantry staples.
Serving: 10 | Prep Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
Cake
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 cup all-purpose flour
- 1 cup whole milk
- 1 cup coconut milk
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Scrape down the bowl.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In a small bowl, combine the milk, coconut milk, lemon juice, and lemon zest.
- Alternate adding the dry ingredients and the milk mixture to the butter mixture, starting and ending with the dry. Mix until just combined – do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Light and fluffy with a tender crumb, this cake is perfect for spring gatherings. Serve it with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.
Coconut 7-Cup Cake
A classic 7-cup cake gets a tropical twist with shredded coconut and coconut milk. This easy recipe delivers a moist, tender crumb with rich coconut flavor. Perfect for any occasion.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
Cake
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup whole milk
- 1/2 cup coconut milk
- 1 cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- In a large bowl, cream softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour and baking powder. In a small bowl, combine milk and coconut milk.
- Gradually add the flour mixture to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with flour. Mix on low speed just until combined—do not overmix. Fold in shredded coconut.
- Tip: For extra coconut flavor, toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring constantly, before folding into the batter.
- Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, tent with foil after 25 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Let the cake cool fully before frosting or slicing to prevent crumbling.
Serve this coconut cake plain or dusted with powdered sugar for a simple finish. For extra indulgence, top with cream cheese frosting and a sprinkle of toasted coconut. The cake stays moist for days and makes a great dessert or brunch centerpiece.
Coffee 7-Cup Cake
Z ip up your morning with this Coffee 7-Cup Cake. It's a rich, moist coffee cake with a subtle coconut twist. No fuss, just bold flavor in every bite.
Serving: 12 | Prep Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
Cake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 cup coconut milk
- 2 tablespoons instant coffee granules
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan or two 9-inch round pans.
- In a small bowl, whisk flour and instant coffee granules together. Set aside. (Tip: Sift if coffee is lumpy.)
- In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. (Tip: Use room-temperature butter for best creaminess.)
- Add eggs one at a time, beating well after each addition.
- Alternately add flour mixture and milk and coconut milk, starting and ending with flour. Mix just until combined. (Tip: Do not overmix; batter may look slightly curdled due to coconut milk.)
- Pour batter into prepared pan. Bake for 45-50 minutes, until a toothpick inserted in center comes out clean. (Tip: Tent with foil if browning too fast.)
- Let cool in pan on a wire rack for 10 minutes, then turn out to cool completely.
Y ou can serve this coffee cake with a dusting of powdered sugar or a drizzle of coffee glaze. The combination of coconut and coffee gives a unique tropical twist. Store at room temperature for up to 3 days.
Banana 7-Cup Cake
Just imagine a slice of this Banana 7-Cup Cake – moist, tender, and packed with banana flavor. It uses just seven core ingredients, each measured to one cup for simplicity. This no-fuss cake comes together quickly and bakes into a golden, aromatic dessert.
Serving: 12 | Prep Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 cup unsalted butter (2 sticks), softened
- 1 cup whole milk
- 1 cup coconut milk (canned, unsweetened)
- 1 cup large eggs (about 4-5 eggs)
Instructions
- Preheat oven to 350°F. Grease a 10-inch bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Tip: Use room-temperature butter for best creaming.
- Add eggs one at a time, beating well after each. Scrape down sides.
- Mash bananas in a small bowl until smooth.
- In a measuring cup, whisk together milk and coconut milk.
- In another bowl, whisk flour.
- Add flour to butter mixture in three additions, alternating with milk mixture, starting and ending with flour. Mix until just combined.
- Fold in mashed bananas. Do not overmix.
- Pour batter into prepared pan. Bake for 45-50 minutes, until a toothpick inserted in center comes out clean. Tip: Rotate pan halfway for even baking.
- Let cake cool in pan for 10 minutes, then invert onto a wire rack. Cool completely before slicing.
With its tender crumb and subtle coconut flavor, this cake stays moist for days. Serve it plain, dusted with powdered sugar, or with a scoop of vanilla ice cream. It's a crowd-pleaser that's as simple as it is delicious.
Mango 7-Cup Cake
Up your dessert game with this tropical mango 7-cup cake. It uses seven simple ingredients for a moist, flavorful cake. No need for fancy equipment—just a bowl and a pan.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup mango puree
- 1/2 cup milk
- 1/2 cup coconut milk
- 2 large eggs
Instructions
- Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
- Mix in the mango puree, milk, and coconut milk until combined. The batter may look slightly curdled; that's okay.
- Gradually fold in the flour until just incorporated. Do not overmix—stop as soon as no streaks remain.
- Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, the cake has a tender crumb with a subtle coconut undertone and bright mango flavor. Serve it with a dollop of whipped cream or a drizzle of mango syrup for extra indulgence.
Pineapple 7-Cup Cake
Here's a simple Pineapple 7-Cup Cake that delivers big flavor with minimal fuss. It uses one cup each of seven ingredients for an effortlessly moist crumb. The crushed pineapple and coconut milk add tropical sweetness.
Serving: 10 | Prep Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 cup coconut milk (canned)
- 1 cup crushed pineapple with juice
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- In a large bowl, cream together softened butter and sugar until light and fluffy, about 3 minutes. Use room-temperature butter for the best texture.
- Beat in eggs one at a time, mixing well after each addition.
- In a small bowl, whisk together flour and a pinch of salt (optional).
- In a measuring cup, combine milk and coconut milk.
- Alternately add flour mixture and milk mixture to the butter mixture, starting and ending with flour. Mix until just combined—do not overmix.
- Fold in crushed pineapple gently to keep the batter airy.
- Pour batter into prepared pan. Bake for 45–50 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Served warm or at room temperature, this cake stays moist for days. The crushed pineapple and coconut milk create a tender crumb with a tropical twist. A dusting of powdered sugar makes it company-ready.
Peanut Butter 7-Cup Cake
Every peanut butter lover needs this decadent 7-cup cake. It’s simple, rich, and uses seven basic ingredients. No fuss, just pure peanut butter flavor.
Serving: 10 | Prep Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
For the Cake
- 1 cup peanut butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 cup coconut milk (full fat)
Instructions
- Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
- Add the peanut butter and beat until smooth.
- Add eggs one at a time, beating well after each addition. Scrape down sides of bowl.
- In a separate bowl, whisk together the flour. (No leavening needed; the eggs will provide structure.)
- In a small bowl, combine the whole milk and coconut milk.
- Alternately add the flour mixture and milk mixture to the peanut butter mixture, starting and ending with flour. Mix just until combined. Do not overmix.
- Pour batter into prepared pan and spread evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, tent with foil after 30 minutes.
- Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Tip: For even cooling, invert onto a plate and then flip back onto rack.
Dense, moist, and intensely peanut buttery, this cake is perfect with a cold glass of milk. For extra crunch, top with chopped peanuts or a drizzle of melted chocolate.
Matcha 7-Cup Cake
Skip the box mix. This Matcha 7-Cup Cake delivers a tender crumb and earthy sweetness. It's a one-bowl wonder that's perfect for afternoon tea.
Serving: 10 | Prep Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup coconut milk
- 2 tablespoons matcha powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, cream together 1/2 cup softened butter and 1 cup sugar until light and fluffy, about 3 minutes.
- Beat in 2 eggs one at a time, mixing well after each addition.
- Sift together 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 2 tablespoons matcha powder to remove lumps. Tip: Always sift matcha to prevent bitter clumps.
- Add the dry ingredients to the wet mixture in three additions, alternating with 1/2 cup milk and 1/2 cup coconut milk. Start and end with dry. Mix until just combined—overmixing toughens the cake.
- Pour batter into prepared pan. Tap pan gently to release air bubbles.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Tip: Rotate pan halfway through for even browning.
- Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Tip: Run a knife around the edge before inverting.
- Dust with extra matcha powder or serve with whipped cream.
Soft, moist, and fragrant, this cake has a distinct matcha flavor that's neither too sweet nor too bitter. Slice it thick and serve with a dollop of coconut whipped cream for a tropical twist.
Red Velvet 7-Cup Cake
Get ready for a twist on classic red velvet. This 7-cup cake uses coconut milk for extra moisture. It's simple and delicious.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup milk
- 1/2 cup coconut milk
- 2 tbsp unsweetened cocoa powder
- 1 tsp red food coloring
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9-inch round cake pan and line bottom with parchment.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each. Mix in vanilla.
- In a small bowl, combine milk and coconut milk. Stir in red food coloring until uniform.
- With mixer on low, add dry ingredients in three additions alternating with milk mixture, beginning and ending with dry. Mix just until combined—do not overmix; tip: overdeveloping gluten makes cake tough.
- Pour batter into prepared pan and smooth top. Bake for 25-30 minutes, until a toothpick inserted in center comes out clean. Tip: start checking at 25 minutes because oven temps vary.
- Cool in pan on a wire rack for 10 minutes, then turn out onto rack to cool completely. Tip: running a knife around the edge helps release the cake cleanly.
Just wait until you taste this moist crumb. The coconut milk adds richness without being heavy. Serve with cream cheese frosting for a classic finish.
Blueberry 7-Cup Cake
Perfect for summer gatherings, this Blueberry 7-Cup Cake is a moist, tender cake loaded with fresh berries. The combination of milk and coconut milk adds a subtle richness that pairs beautifully with the tangy blueberries.
Serving: 12 | Prep Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
Cake
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 cup eggs (about 4 large eggs), room temperature
- 1 tsp vanilla extract
- 1 cup milk, room temperature
- 1 cup coconut milk (canned, stirred), room temperature
- 1 cup fresh blueberries, plus 1 tbsp flour for coating
Instructions
- Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla.
- With mixer on low, add flour mixture in three additions, alternating with milk and coconut milk, beginning and ending with flour. Mix just until combined; do not overmix.
- Toss blueberries with 1 tablespoon flour in a small bowl. Gently fold into batter.
- Pour batter into prepared pan and spread evenly. Tap pan on counter to release air bubbles.
- Bake for 50-60 minutes, until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then invert onto wire rack to cool completely.
Serve slices of this cake at room temperature. The crumb is moist and tender, with pockets of jammy blueberries. A dollop of whipped cream or a scoop of vanilla ice cream makes it even better.
Cinnamon Apple 7-Cup Cake
Get ready for a simple, rustic cake that packs warm cinnamon apple flavor. This 7-cup version uses one cup each of seven key ingredients, making it easy to remember and quick to mix.
Serving: 12 | Prep Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 cup large eggs (about 4-5)
- 1 cup whole milk
- 1 cup coconut milk (well shaken)
- 1 cup peeled and diced apple (about 1 medium)
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Grease a 10-inch bundt or tube pan thoroughly with butter or nonstick spray.
- In a large bowl, cream together 1 cup softened butter and 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in 1 cup eggs (about 4-5 large eggs) one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 cup all-purpose flour and 1 teaspoon ground cinnamon.
- In a measuring cup, combine 1 cup milk and 1 cup coconut milk.
- Gradually add the flour mixture to the butter mixture in three additions, alternating with the milk mixture, starting and ending with flour. Mix until just combined.
- Fold in 1 cup diced apples gently.
- Pour batter into prepared pan and smooth the top.
- Bake for 55-60 minutes, until a toothpick inserted in center comes out clean. If top browns too quickly, tent with foil after 40 minutes.
- Let cool in pan on a wire rack for 15 minutes, then invert onto rack to cool completely.
Slice into this cake and you'll get tender crumb with pockets of soft apple and a subtle coconut undertone. Serve it plain or with a dollop of whipped cream for extra indulgence.
Orange 7-Cup Cake
Vibrant and moist, this Orange 7-Cup Cake bursts with sunny citrus flavor. It's a simple one-bowl cake that comes together quickly. Perfect for brunch or a light dessert.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup whole milk
- 1/2 cup canned coconut milk, shaken
- 1/4 cup fresh orange juice
- 2 tablespoons orange zest
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Tip: Ensure butter is fully softened for best creaming.
- Add eggs one at a time, beating well after each addition. Scrape down bowl as needed.
- Mix in orange zest until evenly distributed.
- Gradually add the flour mixture in three additions, alternating with the milk and coconut milk. Start and end with flour mixture. Mix on low just until combined. Tip: Do not overmix after adding flour to avoid a dense cake.
- Pour in orange juice and fold gently with a spatula until incorporated.
- Pour batter into prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at 35 minutes to prevent overbaking.
- Let cake cool in pan on a wire rack for 10 minutes, then invert onto rack to cool completely.
Just out of the oven, this cake boasts a tender crumb with bright citrus notes. The coconut milk adds a subtle tropical richness. Serve with a dusting of powdered sugar or a dollop of whipped cream for a perfect dessert.
Coconut Rum 7-Cup Cake
Nothing beats a slice of this Coconut Rum 7-Cup Cake. It's a moist, buttery cake with shredded coconut and a hint of rum. Perfect for any occasion.
Serving: 12 | Prep Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup eggs (about 4 large, beaten)
- 2 cups all-purpose flour
- 1 cup sweetened shredded coconut
- 1 cup whole milk
- 1 teaspoon rum extract
Instructions
- Preheat oven to 350°F. Grease and flour a 10-cup bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Tip: Make sure butter is at room temperature for proper creaming.
- Beat in eggs one at a time, then stir in rum extract. Tip: Add eggs one at a time to prevent curdling.
- Gradually add flour and milk alternately to the butter mixture, beginning and ending with flour. Mix just until combined. Tip: Do not overmix; stop as soon as flour disappears.
- Fold in shredded coconut until evenly distributed.
- Pour batter into prepared pan. Bake for 45-50 minutes, until a toothpick inserted into center comes out clean.
- Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Buttery and tender crumb with a tropical coconut flavor and subtle rum notes. Serve with a rum glaze or dust with powdered sugar.
Almond 7-Cup Cake
Often overlooked, the 7-cup cake is a forgiving classic. This almond version swaps in coconut milk for extra moisture, and sliced almonds for crunch. It’s a straightforward bake that delivers big on flavor.
Serving: 10 | Prep Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup beaten eggs (about 4 large)
- 1 teaspoon almond extract
- 1 cup all-purpose flour
- 1 cup whole milk
- 1 cup unsweetened coconut milk (canned)
- 1 cup sliced almonds
Instructions
- Preheat oven to 350°F. Grease a 9-inch bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Tip: Use room-temperature butter for easy creaming.
- Add beaten eggs one at a time, beating well after each. Mix in almond extract.
- In a separate bowl, whisk flour to aerate. Gradually add flour to butter mixture alternately with milk and coconut milk, starting and ending with flour. Mix until just combined; do not overmix. Tip: A few lumps are fine.
- Fold in sliced almonds gently.
- Pour batter into prepared pan. Bake for 35–40 minutes, until golden and a toothpick inserted in center comes out clean. Tip: Check at 30 minutes; ovens vary.
- Cool in pan for 10 minutes, then invert onto a wire rack and cool completely.
Your cake will be tender, with a pronounced almond flavor from the extract and a subtle coconut undertone. The sliced almonds add a pleasant crunch throughout. Serve at room temperature with a dusting of powdered sugar or a dollop of lightly sweetened whipped cream.
Tiramisu 7-Cup Cake
Zero in on a dessert that captures tiramisu's essence without the fuss. This Tiramisu 7-Cup Cake is rich, moist, and coffee-kissed.
Serving: 10 | Prep Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the Cake
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup mascarpone cheese
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup strong brewed coffee, cooled
- 1/4 cup milk
- 1/4 cup coconut milk
Instructions
- Preheat oven to 350°F. Generously grease a 7-cup bundt pan with butter or nonstick spray.
- Brew 1/2 cup strong coffee and set aside to cool completely. (Tip: Use freshly brewed espresso for the best flavor.)
- In a large bowl, cream 1/2 cup softened butter with 1 cup sugar until light and fluffy, about 3 minutes.
- Beat in 2 eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in 1/2 cup mascarpone until smooth.
- In a separate bowl, whisk together 1 cup all-purpose flour and 1/2 cup unsweetened cocoa powder.
- In a small bowl, combine 1/4 cup milk, 1/4 cup coconut milk, and the cooled coffee.
- Add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture, starting and ending with dry. Mix each addition until just combined, scraping down the bowl. (Tip: Overmixing develops gluten and makes the cake tough.)
- Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. (Tip: Run a thin knife around the edges before inverting to release any stuck bits.)
- Dust the cooled cake with cocoa powder for a classic tiramisu finish.
Bite into a tender crumb with deep cocoa and espresso notes. The mascarpone keeps it lush while coconut milk adds subtle richness. Serve with a dollop of whipped cream for extra indulgence.
Pumpkin Spice 7-Cup Cake
Vibrant and cozy, this Pumpkin Spice 7-Cup Cake is the ultimate fall treat. It’s moist, fragrant, and simple to make with everyday ingredients.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup canned coconut milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F. Generously grease a 7-cup bundt pan with butter or nonstick spray.
- In a medium bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2 minutes.
- Add eggs one at a time, beating well after each. Then mix in pumpkin puree until smooth.
- Stir in milk and coconut milk until combined. (Tip: measure liquids at room temperature for better emulsion.)
- Gradually add dry ingredients to wet mixture, stirring just until no flour streaks remain. Do not overmix—overworking develops too much gluten and makes the cake tough.
- Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
- Bake for 40–45 minutes, or until a toothpick inserted near center comes out clean. (Tip: start checking at 38 minutes to prevent overbaking.)
- Cool cake in pan on a wire rack for 10 minutes, then invert onto rack to cool completely. (Tip: if cake sticks, run a thin knife around the edges before turning out.)
Velvety and spiced, this cake pairs beautifully with a dollop of whipped cream or a drizzle of caramel sauce. Enjoy it warm or at room temperature for a comforting dessert any day.
Caramel 7-Cup Cake
Get ready to bake a caramel cake that's moist, tender, and loaded with homemade caramel sauce. This 7-cup cake is a twist on the classic, using coconut milk for extra richness.
Serving: 12 | Prep Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
Cake
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1 cup coconut milk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan with butter and dust with flour.
- In a large bowl, cream 1 cup softened butter and 1 cup sugar until light and fluffy, about 3 minutes.
- Add 4 eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla.
- In a separate bowl, whisk together 1 cup flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Combine 1 cup milk and 1 cup coconut milk in a measuring cup.
- Alternate adding the dry mixture and the milk mixture to the butter mixture, starting and ending with dry. Mix until just combined. Tip: Do not overmix; batter should be smooth.
- Pour batter into prepared pan and spread evenly. Bake for 40-45 minutes until a toothpick inserted in center comes out clean. Tip: Tent with foil if browning too fast.
- While cake bakes, make caramel sauce: In a saucepan, combine 1 cup sugar and 1/4 cup water. Cook over medium heat without stirring until amber colored, about 8-10 minutes. Tip: Swirl pan occasionally, do not stir or sugar will crystallize.
- Remove from heat. Carefully stir in 1/2 cup heavy cream (mixture will bubble), then 2 tablespoons butter, 1 teaspoon vanilla, and 1/4 teaspoon salt. Stir until smooth. Let cool slightly.
- When cake is done, let cool in pan for 10 minutes. Pierce cake all over with a skewer and pour half the caramel sauce over the warm cake.
- Let cake cool completely. Serve slices with remaining caramel sauce drizzled on top.
Just one bite delivers a perfect balance of buttery cake and deep caramel sweetness. The coconut milk keeps the crumb tender for days. Try serving with a scoop of vanilla ice cream for extra indulgence.
Strawberry 7-Cup Cake
Using fresh strawberry puree gives this cake an intense flavor. Unlike other fruit cakes, it stays moist thanks to coconut milk. Bake it for a simple yet stunning dessert.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 cup large eggs (about 5 eggs, beaten)
- 1 cup whole milk
- 1 cup coconut milk
- 1 cup strawberry puree
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan.
- In a large bowl, cream together 1 cup softened butter and 1 cup sugar until light and fluffy, about 3 minutes.
- Beat in 1 cup eggs one at a time, mixing well after each addition. (Tip: Use room-temperature eggs for better emulsion.)
- Stir in 1 cup strawberry puree and 1 cup coconut milk until combined.
- In a separate bowl, whisk together 1 cup flour, 2 tsp baking powder, and 1/2 tsp salt.
- Add the flour mixture to the butter mixture alternately with 1 cup milk, beginning and ending with flour. Mix just until combined—do not overmix. (Tip: Overmixing develops gluten, making the cake tough.)
- Pour batter into prepared pan and spread evenly.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. (Tip: If the top browns too quickly, tent with foil during the last 10 minutes.)
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
With its tender crumb and bright strawberry flavor, this cake is perfect for spring gatherings. Try it topped with whipped cream and fresh berries for extra indulgence.
Conclusion
Now you have 20 simple 7-cup cake recipes that prove big flavor doesn’t require a long ingredient list. Try one tonight, then come back and tell us your favorite in the comments—and don’t forget to share the sweetness on Pinterest!
