They’re as storied as they are delicious.
We’re talking soda-spiked batters and even the predecessor of red velvet cake named after its reddish brownmahoganyhue.
These vintage,classic cakesare as storied as they are delicious.
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The fruit-filled, bourbon-spiked, meringue-topped cake is a cultural throwback that deserves a try.
This classic recipe is rich, chocolatey, moist, and perfect for any occasion.
That someone deserves an award.
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The upside-down cake is a bit of a Southern specialty.
Its brownish-red mahogany color is the result of the chemical reaction between buttermilk, baking soda, and cocoa.
The resulting texture is moist, soft, and fluffy with a mild chocolate flavor.
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Incredible and height-defying, the cake is anything but little.
The 10-18 layers used are thin, but perfectly baked.
It’s a feat, without a doubt, but totally worth it.
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Hummingbird Cake
It’s the most popular recipe inSouthern Livinghistory.
Need we say more?
If this cake hasn’t graced your plate, well, you’re surely not from around here.
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Its also beautiful to serve and delicious to eat, with loads of warm spice flavors similar tocarrot cake.
What takes it from simple to special is the iconicCaramel Frosting.
Lemon-and-Chocolate Doberge Cake
This is a New Orleans original.
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This particular half-and-half version, though, is a classic regional favorite.
We made it a little easier by using jarred lemon curd and store-bought chocolate pudding.
(Odds are, this legend isn’t true, but it sure sounds romantic.)
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Inside, you’ll find soft cake layers sandwiching rich, buttery lemon curd.
Outside, the cake is frosted in creamy buttercream flavored with lemon and orange.
Longer than we’d like to admit.
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The traditional, nut-studded layers are covered with cream cheese frosting and ready for every occasion.
This homage features coconut-packed layers, whipped white chocolate buttercream, and a rich coconut-mascarpone filling.
The rich frosting, chunky with pecans and flaked coconut, is the standout star of the recipe.
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Mississippi’s take might be the richest, darkest, most decadent chocolate dessert you’ve ever nibbled on.
(Oh, there are some marshmallows in there too.)
Not to mention, it incorporates a beloved vintage ingredient: Gelatin.
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Buttermilk, sour cream, and cream cheese pound cakes are among them.
This basic recipe can be enjoyed stag or paired with berries and whipped cream.
A dollop of homemade whipped cream and fresh strawberries are the ideal toppers.
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Also called depression cake, this fudgy confection is stirred together right in the baking pan.
Plus, you don’t even need eggs or milk to serve up this delicious, budget-friendly treat.
On Ocracoke Island in North Carolina’s Outer Banks, only fig jam will do.
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In fact, there’s evidence of this recipe popping up in print as early as 1895.
A tip from the Test Kitchen: Inverting this cake while it cools is key to its delicate texture.
But it isn’t from Baltimore.
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Instead,its historylies in a writing of fiction.
Icebox cakes are a favorite make-ahead option for summer gatherings.
This old-fashioned Louisiana specialty lets Southern cane syrup shine.
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Don’t forget to put on a hot pot of coffee to enjoy with it.
The anticipation of it being the dessert at the end of the meal was immense!"
writesSouthern Livingreader Barbara Walden, who shared this vintage family recipe with the magazine.
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As her note on the back of the recipe card states, she usually dusted it with powdered sugar.
Cream cheese icing was only for company or for a donated cake!"
Dorothy Powe’s Triple-Chocolate Cake
“Chocolate is a favorite flavor amongst our family members.
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I recall my mother making this cake in our kitchen as a much anticipated treat.
Cold-Oven Black Walnut Cake
This walnut cake starts in a cold oven.
Yes, you read that right: Cold oven.
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We consider ourselves lucky thatSouthern Livingreader Susan Sartory shared this beautiful family recipe with us.
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