French Toast Cake Recipe


Take your Yellow Cake Base Recipe and add two things before you batter your pans.

1) Cinnamon

2) Nutmeg


No, I am not kidding you! It is THAT easy (and delicious!). As not to confuse anyone clicking back and fourth, I will re-write the ingredients and instructions here for your convenience.



  • 3 cups Cake Flour, sifted
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 sticks butter, softened
  • 2 cups sugar
  • 4 eggs (room temp)
  • 1 cup milk (room temp)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • ½ tablespoon nutmeg
  • 1 tablespoon cinnamon




  1. Sift flour with baking powder and salt in a medium bowl. (Bowl 1)
  2. Cream butter and sugar until light and fluffy in your blending bowl. (Bowl 2)
  3. Crack eggs into their own small bowl (Bowl 3)
  4. Beat butter and sugar mix at a medium speed, adding eggs one at a time. (pour them in there, they will plop out one at a time if you go slow) (Bowl 2)
  5. Add flavor extracts. Reblend (Bowl 2)
  6. Add spices (nutmeg and cinnamon). Reblend (Bowl 2)
  7. Add flour mixture alternately with milk, creaming until smooth after each addition. (Bowl 2)
  8. Pour into a SprayJoy’ed Pan of Choice (10-inch bundt pan or (3) 9 inch round pans, (2) 8 inc round pans or cupcake pans how many cupcakes you yield will depend upon the size and how full you fill your pans. I fill mine ½ full and yield 3 dozen cupcakes.
  9. Bake at 325 degrees and bake. 1 hour and 25 minutes (one hour for round cake pans). 15-18 min. for cupcakes. 1 HOUR for the jumbo cupcake pan I used for Poppy’s smash cake.
  10. Cool in pan 10+ minutes. Remove from pan and cool on rack.

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