6 Cakes So Moist and Sneaky, Even Picky Eaters Beg for Seconds.

These 6 cakes are irresistibly moist, perfectly spiced, and totally “sneaky” in their deliciousness! Whether you’re looking for something classic like Carrot Cake, fruity like Banana Cake, or indulgent like Pineapple Upside-Down Cake, these recipes will make even the pickiest eaters beg for seconds.

1. Carrot Cake

A soft, moist cake packed with grated carrots, warm spices, and a light crunch from optional nuts. Topped with tangy cream cheese frosting, this cake is a crowd favorite!

Ingredients:

2½ cups (300g) all-purpose flour
2 tsp baking powder
1 tsp each: baking soda, salt, cinnamon
½ tsp ground nutmeg
1⅓ cups (320ml) vegetable oil
1 cup (220g) light brown sugar
1 cup (200g) granulated sugar
4 large eggs
2 tsp vanilla extract
3 cups (315g) grated carrots
1 cup (120g) chopped pecans or walnuts (optional)

Steps:

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in one bowl.
In another bowl, whisk together vegetable oil, both sugars, eggs, and vanilla.
Stir the wet ingredients into the dry ingredients until just combined. Fold in grated carrots and nuts (if using).
Divide batter between pans and bake for 30-35 minutes, or until a toothpick comes out clean.
Cool completely before frosting with your favorite frosting (cream cheese frosting recommended).

2. Banana Cake

Banana cake is rich, tender, and packed with natural sweetness from mashed bananas. The lemon-milk mixture adds a subtle tang, and the fluffy texture is perfect for any occasion.

Ingredients:

1½ cups milk (360ml)
2½ tbsp fresh lemon juice, divided (37ml)
1⅓ cups mashed bananas (320g)
⅔ cup unsalted butter, softened (150g)
½ cup brown sugar (110g)
1 cup granulated sugar (200g)
3 large eggs (150g)
1 tsp vanilla extract (5ml)
3 cups all-purpose flour (375g)
1½ tsp baking soda (6g)
¼ tsp salt (1.5g)

Steps:

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
Mix 1½ tbsp lemon juice with milk and set aside.
Mix mashed bananas with 1 tbsp lemon juice and set aside.
Beat butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
In a separate bowl, whisk together flour, baking soda, and salt. Alternate adding the dry ingredients and lemon-milk to the butter mixture, stirring just until combined.
Pour batter into the prepared pan and reduce oven temperature to 300°F (150°C). Bake for 60-70 minutes, or until a toothpick comes out clean.
Once baked, place the hot cake in the freezer for 45 minutes before frosting. Cool completely before frosting.

3. Zucchini Cake

This zucchini cake is a great way to use up summer squash while sneaking in some extra veggies. It’s super moist, lightly spiced, and can be enjoyed any time of the year!

Ingredients:

2 cups all-purpose flour (248g)
1½ tsp baking powder (6g)
1 tsp baking soda (5g)
½ tsp salt (3g)
2 tsp ground cinnamon (5g)
3 large eggs (150g)
1 cup vegetable oil (240ml)
1 tsp vanilla extract (5ml)
1 cup packed brown sugar (200g)
½ cup granulated sugar (100g)
2 cups shredded zucchini (220g)

Steps:

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
Whisk together flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk eggs, oil, vanilla, and both sugars until smooth.
Stir in the dry ingredients until just moistened. Fold in shredded zucchini.
Pour batter into the prepared pan and bake for 40-45 minutes, or until a toothpick comes out clean.
Let cool completely before frosting.

4. Pumpkin Cake

This moist pumpkin cake is spiced with cinnamon and nutmeg, making it the perfect fall dessert. It’s simple to make and pairs beautifully with a dollop of whipped cream or cream cheese frosting.

Ingredients:

2 cups all-purpose flour (248g)
1½ cups granulated sugar (300g)
1 tsp baking soda (5g)
2 tsp baking powder (8g)
2 tsp ground cinnamon (5g)
½ tsp fine sea salt (3g)
3 large eggs, room temp (150g)
1 cup oil, vegetable, corn, or light olive (240ml)
1 can pumpkin purée (15 oz / 425g)

Steps:

Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, whisk eggs, oil, and pumpkin until smooth.
Add wet ingredients to dry and whisk until just combined.
Pour into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.
Let cool completely before frosting.

5. Pineapple Upside-Down Cake

This tropical cake is topped with caramelized pineapple and cherries. The cake itself is light and fluffy, making it a fun dessert for any occasion.

Topping Ingredients:

¼ cup melted salted butter (60g)
½ cup packed brown sugar (100g)
10 pineapple slices, patted dry
Maraschino cherries (as needed)

Cake Ingredients:

½ cup unsalted butter, room temp (115g)
¾ cup granulated sugar (150g)
2 large eggs, room temp (100g)
1 tsp vanilla extract (5ml)
1½ cups all-purpose flour (195g)
1½ tsp baking powder (6g)
¼ tsp salt (1.5g)
½ cup whole milk, room temp (120ml)

Steps:

Preheat oven to 350°F (175°C).
Pour melted butter into a 9.5–10″ pie plate or deep cake pan. Spread to coat the bottom and sides. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on the bottom and add cherries in gaps. Set aside.
Beat butter and sugar until creamy. Add eggs one at a time, then stir in vanilla.
In another bowl, whisk flour, baking powder, and salt. Alternate adding flour and milk to the wet mixture.
Pour batter evenly over the pineapple layer.
Bake at 350°F for 30 minutes. Cover loosely with foil and bake another 15 minutes (total 45 minutes).
Let cool 10–15 minutes, then invert onto a serving plate. Serve warm or cool fully before slicing.

6. Sweet Potato Cake

A moist, fragrant cake packed with the goodness of sweet potatoes and warm spices. This cake is perfect for fall or anytime you want a cozy, comforting dessert.

Ingredients:

1 cup packed brown sugar (220g)
⅔ cup granulated sugar (135g)
3 large eggs (150g)
1 cup vegetable oil (240ml)
2 cups mashed sweet potatoes, cooked (480g)
2 tsp vanilla extract (10ml)
2¾ cups all-purpose flour (344g)
1 tsp baking powder (4g)
1 tsp baking soda (5g)
½ tsp salt (3g)
1 tbsp ground cinnamon (8g)
½ tbsp ground ginger (4g)
½ tsp ground nutmeg (1g)

Steps:

Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
Whisk together brown sugar, granulated sugar, eggs, oil, mashed sweet potatoes, and vanilla until smooth.
Stir in the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Mix until just combined.
Pour batter into the pan and bake for 28–35 minutes, or until a toothpick comes out clean.
Cool completely before frosting or slicing.