Easy & Popular Thanksgiving Cake Recipes for a Sweet Holiday Celebration That Wow

Let’s be honest—pie hogs the spotlight on Thanksgiving, but cake deserves a seat at the table too. These five Thanksgiving cakes are cozy, crowd-pleasing, and totally make-ahead friendly. They’re the kind of desserts that look impressive, taste like a warm hug, and won’t keep you in the kitchen all day. Ready to sweeten your holiday spread? Let’s bake something everyone will talk about long after the leftovers are gone.

1. Brown Butter Pumpkin Sheet Cake With Maple Cream Cheese Frosting

This is the cake that disappears before the coffee even hits the table. It’s pumpkin spice without being cloying, and the brown butter adds a nutty depth that tastes like fall in the best way. Plus, it’s a sheet cake—so easy to bake, frost, and transport.

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar, packed
• 3 large eggs, room temperature
• 1 cup canned pumpkin puree (not pie filling)
• 1/2 cup sour cream
• 1/2 cup whole milk
• 2 teaspoons vanilla extract

Maple Cream Cheese Frosting:

• 8 ounces cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 1/2–3 cups powdered sugar, sifted
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Brown the butter: In a saucepan over medium heat, cook the butter until it foams, the milk solids turn golden, and it smells nutty, 5–7 minutes. Transfer to a large bowl and cool 10 minutes.
2. Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment.
3. Dry ingredients: Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
4. Wet ingredients: To the cooled brown butter, whisk in granulated sugar and brown sugar. Add eggs one at a time. Stir in pumpkin, sour cream, milk, and vanilla.
5. Combine and bake: Fold dry ingredients into wet just until combined. Spread batter evenly in pan and bake 28–33 minutes, until a tester comes out clean. Cool completely.
6. Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, 1/2 cup at a time, then maple syrup, vanilla, and salt. Beat until fluffy, 1–2 minutes.
7. Finish: Frost cooled cake. Swirl the top and garnish with a sprinkle of cinnamon if you’re feeling fancy.

Serve squares with hot coffee or mulled cider. Want extra texture? Add 1/2 cup chopped toasted pecans to the batter or sprinkle on top. This cake keeps moist for 3 days—so yes, it’s a perfect make-ahead dessert.

2. Cranberry Orange Bundt Cake With Vanilla Glaze

Bright, tart cranberries meet sweet orange for a cake that cuts through all the heavy holiday flavors. It’s beautiful right out of the pan (Bundts are magic), and the vanilla glaze drips into the ridges like edible snow. Festive, simple, and seriously photogenic.

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 3 large eggs, room temperature
• 3/4 cup unsalted butter, melted and cooled
• 1/2 cup neutral oil (canola or vegetable)
• 1 cup full-fat Greek yogurt or sour cream
• Zest of 2 oranges
• 1/3 cup fresh orange juice
• 2 teaspoons vanilla extract
• 1 1/2 cups fresh or frozen cranberries (if frozen, don’t thaw)
• 1 tablespoon flour (for tossing cranberries)

Vanilla Glaze:

• 1 1/2 cups powdered sugar, sifted
• 2–3 tablespoons milk or cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Prep: Heat oven to 350°F (175°C). Generously grease a 10–12 cup Bundt pan and dust with flour, tapping out excess.
2. Whisk dry: Combine flour, baking powder, baking soda, and salt.
3. Mix wet: In a large bowl, whisk sugars, eggs, melted butter, oil, yogurt, orange zest, orange juice, and vanilla until smooth.
4. Fold: Add dry ingredients to wet and fold just until combined. Toss cranberries with 1 tablespoon flour and gently fold into batter.
5. Bake: Spoon into pan and bake 45–55 minutes, until a tester comes out clean and the top is golden. Cool 15 minutes, then invert onto a rack to cool completely.
6. Glaze: Whisk powdered sugar with milk, vanilla, and salt until thick but pourable. Drizzle over cooled cake.

Serve with whipped cream or vanilla ice cream. Swap cranberries for chopped cherries if you prefer sweeter. Pro tip: If your kitchen’s dry, brush the cake with a little orange juice while warm to keep it extra moist.

3. Pecan Praline Pound Cake That Melts In Your Mouth

This pound cake is dense, buttery, and loaded with toasted pecans. The praline glaze forms a glossy, caramel-like coat that makes every slice feel luxurious. It’s rich enough to serve in thin slices, but don’t be surprised when people go back for seconds.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 5 large eggs, room temperature
• 1/2 cup sour cream
• 1/2 cup whole milk
• 2 teaspoons vanilla extract
• 1 teaspoon butter extract (optional but amazing)
• 1 1/2 cups toasted pecans, chopped

Praline Glaze:

• 1/2 cup unsalted butter
• 1 cup light brown sugar, packed
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup powdered sugar, sifted
• Pinch of salt

Instructions:

1. Prep: Heat oven to 325°F (165°C). Grease and flour a 10-cup Bundt or tube pan.
2. Dry mix: Whisk flour, baking powder, and salt.
3. Cream: Beat butter and sugar 3–4 minutes until pale and fluffy. Add eggs one at a time, beating well. Mix in vanilla and butter extract.
4. Combine: Add flour mixture in three additions, alternating with sour cream and milk. Fold in toasted pecans.
5. Bake: Spread into pan and bake 55–70 minutes, until a tester comes out clean. Cool 15 minutes, then invert onto a rack.
6. Praline glaze: In a saucepan, melt butter with brown sugar and cream. Bring to a gentle boil for 1 minute, stirring. Remove from heat, whisk in vanilla, powdered sugar, and salt until smooth and slightly thickened.
7. Finish: Pour warm glaze over warm cake so it soaks in and sets shiny.

Serve with a dollop of lightly sweetened whipped cream. Want a twist? Add 1 teaspoon cinnamon to the batter or swap half the pecans for walnuts. Leftovers make outrageous French toast—trust me.

4. Apple Cider Donut Cake With Cinnamon Sugar Crunch

All the cozy vibes of a cider donut, baked into a no-fuss cake. The batter gets a hit of reduced apple cider, and it’s finished with melted butter and a crunchy cinnamon sugar coat. It’s nostalgic, snackable, and perfect for post-turkey nibbling.

Ingredients:

• 2 cups apple cider
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1/2 cup neutral oil (canola or vegetable)
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

Cinnamon Sugar Topping:

• 1/4 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• Pinch of salt

Instructions:

1. Reduce the cider: Simmer 2 cups apple cider in a saucepan until reduced to 3/4 cup, about 15–20 minutes. Cool slightly.
2. Prep: Heat oven to 350°F (175°C). Grease a 10-cup Bundt or a 9×5-inch loaf pan and line the bottom with parchment.
3. Dry mix: Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Wet mix: Whisk sugars, eggs, oil, sour cream, vanilla, and reduced cider.
5. Combine: Fold dry into wet just until blended. Pour into pan and bake 40–50 minutes (Bundt) or 50–60 minutes (loaf), until a tester is clean.
6. Coat: Cool 10 minutes, then brush warm cake with melted butter. Stir sugar, cinnamon, and salt; sprinkle generously over the cake, pressing lightly so it sticks.

Serve slightly warm with vanilla ice cream or a sharp cheddar slice if you’re feeling New England-y. You can add 1 peeled, finely diced apple to the batter for juicy pockets. This cake stays tender for days, making it a great bring-along dessert.

5. Chocolate Sweet Potato Layer Cake With Marshmallow Meringue

This showstopper tastes like hot cocoa met a sweet potato casserole and decided to dress up. The sweet potato keeps the layers ultra-moist and adds subtle sweetness, while the billowy marshmallow meringue is pure drama. It’s the cake that makes people ask for the recipe before dessert is even over.

Ingredients:

Chocolate Sweet Potato Cake:

• 2 cups all-purpose flour
• 3/4 cup Dutch-process cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 3/4 cups granulated sugar
• 3 large eggs, room temperature
• 1 cup mashed roasted sweet potato (well mashed, room temperature)
• 3/4 cup neutral oil
• 1 cup buttermilk, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup hot brewed coffee (or hot water)

Marshmallow Meringue:

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Optional Chocolate Syrup Soak:

• 1/4 cup water
• 2 tablespoons granulated sugar
• 1 tablespoon cocoa powder
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Prep pans: Heat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.
2. Whisk dry: Combine flour, cocoa, baking powder, baking soda, and salt.
3. Mix wet: In a large bowl, whisk sugar, eggs, sweet potato, and oil until smooth. Add buttermilk and vanilla.
4. Combine: Add dry ingredients to wet and stir until almost combined. Pour in hot coffee and whisk until smooth and glossy.
5. Bake: Divide batter between pans and bake 28–34 minutes, until a tester comes out with a few moist crumbs. Cool 10 minutes; turn out onto racks to cool completely.
6. Optional syrup: Simmer water, sugar, cocoa, and salt until dissolved. Remove from heat and stir in vanilla. Brush onto cooled cake layers for extra moisture and chocolate intensity.
7. Make meringue: In a heatproof bowl over a simmering pot (double boiler), whisk egg whites, sugar, and cream of tartar constantly until sugar dissolves and mixture reaches 160°F (use a thermometer), 3–4 minutes. Transfer to a mixer and beat on high until stiff, glossy peaks form, 5–7 minutes. Beat in vanilla.
8. Assemble: Place first cake layer on a stand, spread a thick layer of meringue, top with second layer, then swoop more meringue over the top and sides.
9. Toast: If you have a kitchen torch, lightly toast the meringue for that campfire vibe. No torch? Skip or briefly broil with extreme caution.

Serve with fresh berries or a drizzle of warm fudge sauce. For a simpler finish, frost with chocolate buttercream instead of meringue. The layers can be baked a day ahead; wrap tightly and assemble before serving—seriously, it stays mega-moist.

Make-Ahead Tips & Smart Swaps

Because you’ve got a lot going on Thanksgiving week, right?

• Early baking: Most of these cakes can be baked 1–2 days ahead. Store tightly wrapped at room temp (frost sheet cake the day of).
• Freezer-friendly: Pumpkin sheet cake and pound cake freeze like champs (unfrosted). Thaw wrapped at room temp.
• Dairy swaps: Use full-fat Greek yogurt instead of sour cream anywhere it appears.
• Gluten-free: Try a 1:1 gluten-free flour blend and add an extra splash of milk if the batter looks thick.
• No Bundt pan? Bake Bundt recipes in two 8-inch rounds; start checking earlier.

How To Serve A Cake Buffet (Without Chaos)

• Slice smart: Use a long serrated knife, wipe between cuts, and serve smaller slices so everyone can sample.
• Temperature: Cake tastes best slightly cool to room temp. Pull from the fridge 45–60 minutes before serving if chilled.
• Garnish: Keep it easy: powdered sugar snowfall, candied orange peel, toasted nuts, or sugared cranberries.

There you go—five Thanksgiving cakes that deliver big flavor with minimal fuss. Whether you’re team pumpkin, riding the cranberry train, or can’t say no to chocolate, there’s a slice here with your name on it. Bake one, bake two, or go all in and make a mini dessert table. Your guests will be grateful—and you’ll have the sweetest kind of leftovers. Happy baking!