Black Peoples cakes & Recipes

06/20/2026

05/13/2026

Honey Bun Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

1 cup sour cream

4 large eggs

2 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tbsp vanilla extract

Cinnamon Swirl:

½ cup light brown sugar, packed

1½ tsp ground cinnamon

Vanilla Glaze:

1 cup powdered sugar, sifted

2–3 tbsp milk

½ tsp vanilla extract

Instructions

1. Preheat & Prepare
Preheat oven to 325°F (163°C).

Grease and flour a 10-inch bundt or tube pan.

2. Mix the Batter
Cream the butter and sugar until light and fluffy (about 4–5 minutes).

Add eggs one at a time, beating well after each.

Mix in sour cream and vanilla extract.

In a separate bowl, whisk flour, baking powder, baking soda, and salt.

Gradually add dry ingredients to the wet batter and mix just until combined.

3. Layer and Swirl
Pour half the batter into the prepared pan.

In a small bowl, mix brown sugar and cinnamon.

Sprinkle the cinnamon-sugar mixture evenly over the batter.

Top with remaining batter.

Use a knife to gently swirl the layers once or twice — don’t overdo it!

4. Bake
Bake for 55–70 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in pan for 10–15 minutes, then invert onto a wire rack and cool completely.

5. Make the Glaze
In a bowl, whisk powdered sugar, milk, and vanilla until smooth.

Drizzle over the cooled cake.

Tips:

Add chopped pecans or toasted walnuts to the swirl layer for crunch.

Warm slices in the microwave for a few seconds to bring out the honey bun flavor.

Try swapping the glaze for a maple or cream cheese glaze for variety.

05/13/2026

Coconut Pound Cake Recipe

Ingredients:

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

1 tsp vanilla extract

1 tsp coconut extract (optional, but highly recommended)

½ cup sour cream or plain Greek yogurt

½ cup full-fat coconut milk (shake the can before using)

2½ cups all-purpose flour

1½ tsp baking powder

½ tsp salt

1 cup sweetened shredded coconut

Instructions:

Preheat oven to 325°F (163°C). Grease and flour a 9×5 inch loaf pan or bundt pan.

In a large bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).

Add eggs one at a time, beating well after each addition.

Mix in vanilla extract, coconut extract, and sour cream until smooth.

In a separate bowl, whisk together flour, baking powder, and salt.

Alternately add dry ingredients and coconut milk to the batter, beginning and ending with flour. Mix until just combined.

Fold in shredded coconut.

Pour batter into prepared pan and bake for 60–75 minutes (loaf) or 50–65 minutes (bundt), or until a toothpick comes out clean.

Cool in pan for 10–15 minutes, then remove and cool completely on a wire rack.

Coconut Glaze

Ingredients:

1 cup powdered sugar

2–3 tablespoons coconut milk (adjust for desired thickness)

¼ tsp coconut extract (optional)

Pinch of salt

Toasted coconut flakes for garnish (optional)

Instructions:

In a small bowl, whisk together powdered sugar, coconut milk, and coconut extract until smooth.

If glaze is too thick, add a little more coconut milk (a teaspoon at a time).

Drizzle over cooled cake.

Top with toasted coconut flakes if desired.

05/12/2026

Pineapple Cream Cheese Pound Cake

Ingredients:

For the Cake:

1½ cups (3 sticks) unsalted butter, softened

8 oz cream cheese, softened

3 cups granulated sugar

6 large eggs, room temperature

2 teaspoons vanilla extract

1 teaspoon pineapple extract (optional but adds great flavor)

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1 cup crushed pineapple (drained, but not bone-dry – save 1–2 tbsp juice for glaze if desired)

Instructions:

Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan very well.

In a large bowl, cream butter, cream cheese, and sugar until light and fluffy (4–5 minutes).

Add eggs one at a time, mixing well after each.

Mix in vanilla extract and pineapple extract (if using).

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add dry ingredients to wet mixture, mixing until just combined.

Gently fold in crushed pineapple.

Pour batter into prepared pan and bake for 75–85 minutes, or until a toothpick comes out clean.

Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Optional Pineapple Glaze

Ingredients:

1 cup powdered sugar

1–2 tablespoons reserved pineapple juice (or milk)

½ teaspoon vanilla extract

Instructions:

Whisk together powdered sugar, pineapple juice, and vanilla until smooth.

Adjust thickness by adding more sugar or juice as needed.

Drizzle over cooled cake.

05/12/2026

Vanilla Buttermilk Pound Cake

Ingredients:

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

1 tablespoon pure vanilla extract

3 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk, room temperature

Instructions:

Preheat oven to 325°F (163°C). Grease and flour a bundt pan or 10-inch tube pan.

In a large bowl, cream butter and sugar together until light and fluffy (3–5 minutes).

Beat in eggs one at a time, mixing well after each addition.

Stir in vanilla extract.

In a separate bowl, whisk together flour, baking soda, and salt.

Add dry ingredients to the wet mixture alternately with the buttermilk, starting and ending with flour. Mix until just combined (do not overmix).

Pour batter into prepared pan and smooth the top.

Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10–15 minutes, then remove to a wire rack and cool completely.

Cream Cheese Glaze

Ingredients:

4 oz (half a block) cream cheese, softened

1 cup powdered sugar, sifted

2–3 tablespoons milk (or heavy cream)

½ teaspoon vanilla extract

Pinch of salt

Instructions:

In a mixing bowl, beat cream cheese until smooth.

Add powdered sugar, vanilla, and salt, then beat until creamy.

Add milk 1 tablespoon at a time until the glaze reaches your desired consistency (pourable but not runny).

Drizzle over cooled cake.

05/12/2026

Lemon Pound Cake

Ingredients:

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

1 tablespoon lemon zest (from 1–2 lemons)

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup sour cream or buttermilk, room temperature

Instructions:

Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.

In a large bowl, cream butter and sugar until light and fluffy (about 3–5 minutes).

Add eggs one at a time, mixing well after each.

Stir in lemon zest, lemon juice, and vanilla extract.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Add dry ingredients to the wet mixture alternately with sour cream (or buttermilk), beginning and ending with flour. Mix just until combined.

Pour batter into prepared pan and bake for 60–75 minutes, or until a toothpick comes out clean.

Cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.

White Lemon Glaze

Ingredients:

1 cup powdered sugar

2–3 tablespoons fresh lemon juice

½ teaspoon vanilla extract (optional)

Pinch of salt

Instructions:

In a small bowl, whisk together powdered sugar, lemon juice, and vanilla until smooth.

If glaze is too thick, add a little more lemon juice, a teaspoon at a time.

Drizzle over the completely cooled cake

05/12/2026

Five Flavor Pound Cake

Cake Ingredients:

1 cup (2 sticks) unsalted butter, softened

½ cup butter-flavored shortening (or use all butter)

3 cups granulated sugar

5 large eggs, room temperature

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1 cup whole milk (room temperature)

1 teaspoon each of:

Vanilla extract

Lemon extract

Almond extract

Coconut extract

Butter extract

Instructions:

Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan thoroughly.

In a large bowl, cream butter, shortening, and sugar until light and fluffy (about 4–5 minutes).

Add eggs one at a time, mixing well after each.

In a separate bowl, whisk together flour, baking powder, and salt.

Alternately add the flour mixture and milk to the creamed mixture, starting and ending with flour. Mix just until combined.

Stir in all 5 extracts.

Pour batter into prepared pan and smooth the top.

Bake for 75–85 minutes or until a toothpick inserted in the center comes out clean.

Let cool in pan 10–15 minutes, then transfer to a wire rack to cool completely.

Five Flavor Frosting

(Creamy, thick, and flavorful — not a thin glaze)

Frosting Ingredients:

4 oz cream cheese, softened

¼ cup (½ stick) unsalted butter, softened

2½–3 cups powdered sugar (sifted)

2–3 tablespoons milk or cream (adjust for desired consistency)

½ teaspoon each of:

Vanilla extract

Lemon extract

Almond extract

Coconut extract

Butter extract

Frosting Instructions:

Beat cream cheese and butter until smooth and fluffy.

Gradually add powdered sugar, beating until thick and smooth.

Mix in the five extracts.

Add milk a tablespoon at a time until the frosting reaches a creamy, spreadable consistency (you can also make it thinner to drizzle).

Frost over the completely cooled cake.

05/12/2026

Butter Vanilla Pound Cake

Ingredients:

For the Cake:

1 cup (2 sticks) unsalted butter, softened

½ cup butter-flavored shortening (or substitute with more butter)

2½ cups granulated sugar

5 large eggs, room temperature

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1 cup whole milk, room temperature

1 tablespoon pure vanilla extract

1 teaspoon butter extract (optional, for extra buttery flavor)

Instructions:

Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.

In a large bowl, cream butter, shortening, and sugar until light and fluffy (about 4–5 minutes).

Add eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together flour, baking powder, and salt.

Add dry ingredients to the wet mixture alternately with milk, beginning and ending with the flour. Mix just until combined.

Stir in vanilla and butter extracts.

Pour batter into prepared pan and bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Vanilla Glaze

Ingredients:

1 cup powdered sugar

2–3 tablespoons milk or cream

1 teaspoon vanilla extract

Pinch of salt

Instructions:

Whisk all ingredients together in a small bowl until smooth.

Adjust thickness by adding more sugar (to thicken) or milk (to thin).

Drizzle over completely cooled cake and let set.

05/12/2026

Caramel Pound Cake

Cake Ingredients:

1 cup (2 sticks) unsalted butter, softened

½ cup butter-flavored shortening (or substitute with more butter)

2½ cups light brown sugar, packed

5 large eggs, room temperature

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1 cup whole milk (room temperature)

1 tablespoon vanilla extract

Instructions:

Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.

In a large bowl, cream butter, shortening, and brown sugar until light and fluffy (about 4–5 minutes).

Add eggs one at a time, mixing well after each.

In a separate bowl, whisk together flour, baking powder, and salt.

Add dry ingredients to the batter alternately with milk, beginning and ending with flour. Mix until just combined.

Stir in vanilla extract.

Pour batter into prepared pan and bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before glazing.

Caramel Glaze

Glaze Ingredients:

½ cup (1 stick) unsalted butter

1 cup light brown sugar, packed

¼ cup whole milk or heavy cream

1 teaspoon vanilla extract

Pinch of salt

1 cup powdered sugar, sifted (for thicker glaze; optional)

Glaze Instructions:

In a saucepan over medium heat, melt butter.

Add brown sugar, milk (or cream), and salt. Bring to a gentle boil and cook for 2–3 minutes, stirring constantly.

Remove from heat and stir in vanilla.

For a thicker glaze, whisk in powdered sugar until smooth. For a thinner caramel drizzle, skip the powdered sugar.

Let cool slightly, then pour or drizzle over cooled cake. Glaze will thicken as it sets.

05/12/2026

Buttermilk Cake with Buttercream Frosting

Ingredients:

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1¼ cups buttermilk, room temperature

1 tablespoon vanilla extract

Instructions:

Preheat oven to 350°F (175°C).

Grease and flour three 8-inch or 9-inch round cake pans. Line bottoms with parchment paper for easier release.

In a large bowl, cream butter and sugar together until light and fluffy (about 4–5 minutes).

Add eggs one at a time, beating well after each.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with flour. Mix just until combined.

Stir in vanilla extract.

Divide batter evenly between the three pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Classic Buttercream Frosting

Ingredients:

1 cup (2 sticks) unsalted butter, softened

4–5 cups powdered sugar, sifted

¼ cup heavy cream or milk (adjust for consistency)

1 tablespoon vanilla extract

Pinch of salt

Instructions:

In a large bowl, beat butter until creamy (about 2 minutes).

Gradually add powdered sugar, 1 cup at a time, beating well and scraping sides as needed.

Add vanilla, salt, and 2–3 tablespoons cream. Beat until light and fluffy (about 3–4 minutes).

Adjust thickness: add more cream to thin, or more sugar to thicken.

Assembly:

Level cake layers if needed for flat stacking.

Place one layer on a cake board or plate. Spread a generous amount of buttercream on top.

Repeat with second and third layers.

Apply a thin crumb coat and chill for 15–20 minutes.

Frost entire cake with remaining buttercream. Decorate as desired (swirls, sprinkles, piping, etc.).