Note: We use frosting for some cakes but it’s drizzled or dipped. None of these cakes needs to be frosted.
Cakes Topped With Crunchy Toppings
What is Almond Crunch?
It’s a simple, almond topping that you put on your cake or cupcakes before it’s baked. It’s quick and simple and when your cake comes out of the oven, it’s ready to serve.
You simply stir almonds, an egg white, and sugar together and spoon it over the batter.
Here is a recipe to make enough almond crunch for a 9×13-inch sheet cake:
- 1-1/4 cups of sliced almonds
- 1/4 cup granulated sugar
- 1 large egg white.
Mix the sugar and egg white together until the sugar is mostly dissolved. Fold in the sliced almonds. Spoon the mixture over the batter and bake per the cake directions.
Blueberry Crunch Muffins or Cupcakes
This is a blueberry muffin with an almond crunch. To make these as cupcakes, switch to a Vanilla Bean Cake Mix.
Almond Peach Crunch Cake with Caramel Sauce
This is a Vanilla Bean Cake. Diced peaches were folded into the batter. (The Vanilla Bean Cake is a cream cake with enough substance to hold up most inclusions. In lighter fluffier cake mixes, the inclusions sink to the bottom.)
It is drizzled with a caramel buttermilk syrup.
Blueberry Lemon Crunch Cake
This is a Blueberry Lemon Crunch Cake. It is divine. Fresh blueberries are folded into the Vanilla Baby Cake batter and the crunch topping is added before baking. It is drizzled before serving with Lemon Syrup.
Bavarian Peach Crunch Cake
This is a layer cake made with a crunch topping. We used a larger vanilla cream cake mix but you can use a Vanilla Baby Cake Mix with 8-inch round pans.
Between the layers are fresh peach slices and prepackaged Bavarian Cream.
Cakes Topped with Syrups and Sauces
Lemon Angel Food Cake
This is a scratch cake but you can make it with a store-bought cake.
The Lemon Sauce tastes just like lemon meringue pie. Use any leftover syrup for amazing pancakes or waffles.
Blueberry Lemon “Shortcake”
Lemon Pound Cake
To swirl the batter, put a third of the pan and then layer of lemon pastry filling. The pastry filling is more intense than pie filling, so it won’t take a lot. Add another third of the batter and then a layer of lemon filling.
Holding a spatula vertical, cut through the cake batter four or five times. The objective is to make ribbons of filling in the cake.
Peaches with Cinnamon Chip Cake
Lemon Coconut Poke Cake
Cakes and Cupcakes Dipped or Drizzled
A quick and easy way to finish a cake or cupcakes is to heat a frosting and then dip the cupcakes into the frosting or drizzle it over the cake. The frosting will set as it cools.
Our Ding-Dong Cupcakes are so good, we had to morph them into a cake.
This cake is easy—it just doesn’t look like it. And it’s fabulous. It’s made with a Fudgy Baby Cake mix. The filling is made with vanilla whipped cream frosting (made with whipped cream with meringue powder added as a stabilizer).
A tub of fudge frosting was heated in the microwave to a thick but pourable consistency and then drizzled over the cake.
Coffee Cake with a Drizzle
This is a coffee cake loaded with cinnamon chips and drizzled with a warmed vanilla frosting.
Strawberry Pound Cake
This is a strawberry version of our lemon pound cake.
It’s made with a Vanilla Bean Baby Cake mix. Strawberry Pastry Filling is swirled through the batter before baking. The Strawberry Pastry Filling is also added to the frosting for both color and flavor.
Boston Cream Pie Cupcakes
These cupcakes are with a Vanilla Bean Baby Cake Mix. The cupcakes were made in a greased pan, not with paper liners.
Saint Paul Turtle Cake
We copied this from a cake we found in a famous restaurant in Saint Paul, Minnesota, and written about in a regional magazine.
See the recipe for the Saint Paul Turtle Cake.
Fudgy Bundt Cake
These are strawberry “twinkles” baked in a twinkle pan.
They are made with Vanilla Bean Cake Mix filled with a strawberry whipped cream stabilized with meringue powder. The whipped cream is inserted from the bottom with a pastry bag (the cakes are inverted from the pan).
Strawberry Pastry Filling was added to both the batter and the frosting.