5 Vintage Cake Trends Making a Huge Comeback You’ll Crave This Weekend

Call off your dessert search—vintage cakes are back, and they’re dressed to impress. Think swoopy buttercream, retro flavors, and the kind of drama that makes you reach for a second slice “just to be sure.” These classics are cozy, a little nostalgic, and totally party-worthy. Ready to bake like your coolest great-aunt—but with modern shortcuts?

1. Mile-High Black Forest Cake That Brings Back Ballroom Glam

This towering beauty is the drama queen of layer cakes—rich chocolate sponge, boozy kirsch-soaked cherries, and clouds of whipped cream. It’s special-occasion worthy but surprisingly doable once you’ve got the rhythm. Serve it when you want gasps at the first slice.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/3 cups granulated sugar
• 1/2 cup Dutch-process cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 3 large eggs, room temperature
• 3/4 cup whole milk, room temperature
• 1/2 cup neutral oil
• 2 tsp vanilla extract
• 3/4 cup hot coffee
• 2 cups heavy cream, chilled
• 1/3 cup powdered sugar
• 1 lb jar pitted sour cherries in light syrup, drained (reserve syrup)
• 1/4 cup kirsch (cherry brandy), optional
• 3 oz dark chocolate, shaved or curled

Instructions:

1. Heat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.
2. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; beat until smooth. Stir in hot coffee until batter is glossy and thin.
3. Divide between pans and bake 25–30 minutes, until a toothpick comes out with a few moist crumbs. Cool 10 minutes, then turn out and cool completely.
4. Mix reserved cherry syrup with the kirsch. Prick cake layers with a skewer and brush generously with the mixture.
5. Whip cream with powdered sugar to soft peaks.
6. Place one cake on a stand, spread a thick layer of whipped cream, then scatter half the cherries. Top with second layer. Frost the top and sides rustically.
7. Finish with remaining cherries piled in the center and a snowfall of chocolate shavings.

Chill 1 hour before slicing for clean layers. Swap kirsch with the cherry syrup alone if you’re skipping alcohol. Pro tip: freeze the bowl and whisk for the fluffiest whipped cream—your swirls will hold like a ballroom updo.

2. Pineapple Upside-Down Cake That Tastes Like Summer Vacation

She’s glossy, she’s golden, and those ringed pineapple halos are pure vintage charm. The caramelized brown sugar-butter top melts into a super-moist crumb. It’s a bake-and-flip moment that never gets old—especially with a scoop of ice cream.

Ingredients:

• 1/4 cup unsalted butter
• 1/2 cup packed light brown sugar
• 6–8 pineapple rings (canned or fresh), patted dry
• 8–10 maraschino cherries
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup pineapple juice (from the can) or milk

Instructions:

1. Heat oven to 350°F (175°C). Melt 1/4 cup butter in a 9-inch round cake pan over low heat (or in the oven). Sprinkle brown sugar evenly over the melted butter.
2. Arrange pineapple rings over the sugar and nestle cherries in the centers. Set aside.
3. Whisk flour, baking powder, baking soda, and salt.
4. Cream 1/2 cup butter with granulated sugar until fluffy. Beat in eggs one at a time, then vanilla. Mix in sour cream.
5. Stir in dry ingredients alternately with pineapple juice until batter is smooth. Don’t overmix.
6. Spread batter over the pineapple layer. Bake 35–40 minutes, until golden and a tester comes out clean.
7. Cool 5 minutes, then run a knife around the edge and invert onto a plate in one confident motion.

Serve warm with vanilla ice cream or toasted coconut. Want a tropical twist? Add 1/2 cup shredded coconut to the batter or swap vanilla for 1/2 tsp rum extract. Trust me, the caramelized edges are everyone’s favorite “I’ll just take a sliver” zone.

3. Classic Victoria Sponge That’s Basically A Hug With Jam

Light, buttery layers, raspberry jam, and a cloud of vanilla cream—this British tea-time star is elegance without fuss. It’s perfect for brunch, showers, or any afternoon that needs a little ceremony. Dust with powdered sugar and watch it disappear.

Ingredients:

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 3/4 cups self-rising flour (or 1 3/4 cups AP flour + 2 3/4 tsp baking powder + 1/2 tsp salt)
• 1 tsp vanilla extract
• 2–3 tbsp milk, as needed
• 3/4 cup raspberry jam (seedless if preferred)
• 3/4 cup heavy cream, whipped with 1 tbsp powdered sugar
• Powdered sugar, for dusting

Instructions:

1. Heat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. Cream butter and sugar until very pale and fluffy (3–4 minutes). Beat in eggs one at a time, then vanilla.
3. Fold in flour gently. Add milk just until batter drops easily from a spoon.
4. Divide between pans and level. Bake 20–24 minutes, until golden and springy to the touch.
5. Cool in pans 10 minutes, then turn out and cool completely.
6. Spread jam over one layer. Top with whipped cream. Place second layer on top and dust generously with powdered sugar.

Serve with hot tea or bubbly. Switch jam to strawberry, lemon curd, or passion fruit for a twist. Pro tip: don’t overbake—this cake should be tender, not dry. And yes, it’s absolutely acceptable to sneak a jammy finger-swipe.

4. Hummingbird Cake That Tastes Like Southern Sunshine

Banana, crushed pineapple, toasted pecans, and swoops of cream cheese frosting—it’s lush, fragrant, and wildly moist. Born in the South and beloved at potlucks everywhere, this one feeds a crowd and makes everyone feel special.

Ingredients:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp fine salt
• 3 large eggs, room temperature
• 1 cup neutral oil
• 2 tsp vanilla extract
• 1 1/2 cups mashed ripe bananas (about 3–4)
• 1 cup crushed pineapple, well-drained
• 1 cup chopped toasted pecans, plus extra for garnish
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3–3 1/2 cups powdered sugar
• 1–2 tbsp milk or cream, as needed

Instructions:

1. Heat oven to 350°F (175°C). Grease and line three 8-inch round pans, or use two for thicker layers and adjust bake time.
2. Whisk flour, sugar, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk eggs, oil, and vanilla. Stir in bananas and pineapple.
4. Combine wet and dry just until no dry pockets remain. Fold in pecans.
5. Divide batter among pans and bake 22–28 minutes (thicker layers may take 30–35), until a tester comes out clean.
6. Cool completely. Beat cream cheese and butter until smooth. Add powdered sugar gradually, then milk as needed for a spreadable frosting.
7. Layer and frost generously. Press extra pecans onto the sides or sprinkle on top.

Refrigerate 30 minutes to set, then serve at room temp for the best texture. Add 1/2 cup raisins or coconut for extra nostalgia. Seriously, this cake stays moist for days—if it lasts that long.

5. Old-Fashioned Burnt Sugar Caramel Cake That Steals The Show

This one’s a grandma-secret classic: you make a deep caramel syrup, fold it into a tender cake, and slather on caramel frosting that sets into the dreamiest fudgy layer. It’s toasty, complex, and not too sweet—like a grown-up cousin to vanilla.

Ingredients:

• 1 cup granulated sugar (for syrup)
• 1 cup hot water (for syrup)
• 2 1/2 cups cake flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup unsalted butter, softened
• 1/2 cup neutral oil
• 1 1/2 cups granulated sugar (for cake)
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup buttermilk, room temperature
• 1/2 cup burnt sugar syrup (from above), cooled
• 1/2 cup unsalted butter (for frosting)
• 1 cup packed light brown sugar
• 1/3 cup burnt sugar syrup (for frosting)
• 1/4 tsp fine salt
• 2–2 1/2 cups powdered sugar
• 2–4 tbsp milk or cream, as needed

Instructions:

1. Make syrup: In a heavy saucepan, heat 1 cup sugar over medium, stirring occasionally, until it melts and turns a deep amber. Carefully add hot water (it will bubble fiercely). Stir until smooth. Cool completely.
2. Heat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
3. Whisk cake flour, baking powder, baking soda, and salt.
4. Beat butter, oil, and 1 1/2 cups sugar until creamy. Add eggs one at a time, then vanilla.
5. Mix in dry ingredients alternately with buttermilk and 1/2 cup cooled syrup, starting and ending with dry. Don’t overmix.
6. Divide batter between pans; bake 25–30 minutes, until a tester comes out clean. Cool completely.
7. Frosting: Melt 1/2 cup butter with brown sugar; cook 2–3 minutes until glossy. Remove from heat; whisk in 1/3 cup syrup and salt. Beat in powdered sugar. Add milk as needed until spreadable while still warm.
8. Work quickly to frost layers—the icing sets as it cools. Smooth fast, then embrace the rustic swirls.

Garnish with a pinch of flaky salt or chopped toasted pecans. If you love deeper caramel, cook the syrup a shade darker, but stop before it smells bitter. Pro tip: warm your frosting gently if it starts to set before you finish.

How To Nail That Retro Vibe (Without A Time Machine)

– Use real butter and full-fat dairy—flavor matters.

– Embrace whipped cream and swirl-forward frosting. Neat is nice; swoopy is cooler.

– Don’t skimp on texture: toasted nuts, chocolate curls, cherries, and pineapple rings bring the look and the crunch.

Ready to bake your way back to the good stuff? These 5 vintage cake trends making a huge comeback deliver all the nostalgia with modern ease. Pick your favorite, preheat the oven, and claim that first slice like you mean it. Your future self (and your dessert plate) will thank you.