50 Mother's Day cakes that'll sweeten your celebration

This Mother’s Day, give Mom what she really wants — cake. Any celebration, no matter the time of year, is worthy of a slice of homemade cake. And what better way to show the mother figure in your life your appreciation than getting into the kitchen and baking her something sweet? We’ve collected a group of decadent cake recipes to help you do just that.

This year, the way to her heart is through dessert — more specifically, cake. Here, you’ll find cakes of all shapes, sizes and flavors. There’s something about Bundt cakes that feel befitting of the special spring occasion. Maybe it’s the whimsical shape, or maybe they make us think of nostalgic cakes that our mothers baked for us when we were young. It’s time to repay the favor. The flavors run the gamut — from classic sour cream cakes to those that are lightened up with citrus and berries, they’re delicious no matter which way you slice them .

Other recipes, such frozen ice cream cake, no-bake cheesecake and cookie cakes, might not be traditionally considered cake by the strictest standards. When it comes to Mother’s Day dessert, nothing is off limits. Whether it’s chocolate or vanilla batter, chewy or tender bites, baked upside-down or served a’la mode, there’s something for every mom to love. Even better, there’s a recipe in this list that’s perfect for every experience level. Beginner cooks and expert bakers are all welcome.

S'mores Ice Cream Cake by Gesine Bullock-Prado

All you have to do to make this ice cream cake is assemble it. It’s made with all store-bought ingredients for the easiest ever dessert. Layer good vanilla ice cream with graham crackers, then decorate with marshmallow fluff, melted chocolate and toasted marshmallows — the level of toastiness is up to you.

Top-Secret Chocolate Cake by Ree Drummond

Okay, we’ll spill — the secret ingredient that makes this chocolate cake moist and tender is boxed cake mix. Otherwise, the recipe is as straightforward as it gets. Bake the cake in a Bundt pan and top it off with a quick chocolate ganache and a smattering of rainbow sprinkles for a wow-worthy slice.

Citrus Poke Cake by Morgan Baker

Poke cakes are notorious for being easy to execute, so if you don’t have much baking experience, this recipe is a great place to start. Brush citrus juice (lemon, lime or orange) over the layer of buttermilk cake while it’s still warm, then top with a simple “frosting” made with lemon pudding mix.

Pineapple Upside Down Cake by Jessie Sheehan

This cake will make Mom feel nostalgic. This is the ultimate pineapple upside-down cake recipe — the buttery cake batter bakes on top of layers of caramel sauce, pineapple rings and, of course, those iconic maraschino cherries.

Italian Lemon Ricotta Cake by Jessie Sheehan

This light and refreshing cake may look simple, but it certainly doesn’t lack flavor. All you need is one bowl and a whisk to mix the batter, which is flavored with three forms of lemon — zest, juice and extract. The ricotta cheese and olive oil offset some of the sweetness in the cake. Don’t be afraid to make it rain powdered sugar on top for a pretty finish.

Easy No-Bake Cheesecake by Carrie Parente

Get dessert out of the way ahead of time so all eyes can be on Mom on her special day. This no-bake cheesecake only has five ingredients and sets up perfectly in the refrigerator. Make it even sweeter by scattering a few fresh berries on top.

Martha Stewart's Brownie Sundae Ice Cream Cake by Martha Stewart

If the mother figure in your life is looking for something luxurious and decadent, this brownie sundae cake is the way to go. Layer fudgy brownies with vanilla and strawberry ice cream, peanut butter and fresh raspberries. Each slice is so striking that she will think you went to great lengths to make it.

Chocolate Cake by Craig Strong

Chocoholics, this recipe is for you. Coffee is the secret ingredient in this layer cake — it brings out the rich flavor of the chocolate while simultaneously keeping the cake layers moist and tender. Frost the cake with your favorite homemade or store-bought chocolate frosting.

Lemon Poppy Seed Bundt Cake by Kayla Hoang

Since Mother’s Day falls during the springtime, it’s nice to incorporate the corresponding bright flavors into these celebratory recipes. This lemon-scented cake packs a punch — lemon zest and juice flavor the cake batter, and even more lemon juice is combined with powdered sugar to create a thick glaze to drizzle over the top.

Funfetti Pound Cake by Kayla Hoang

Add some celebratory flair to your Mother’s Day meal by with funfetti cake. The buttery pound cake is iced with a simple vanilla glaze and a generous handful of sprinkles. When you cut into the pound cake, even more colorful bits are laced throughout.

Classic Sour Cream Pound Cake by Kayla Hoang

This pound cake is a blank slate, so you can serve it however mom likes best. Keep it simple and add a dusting of powdered sugar, or slice it and serve with whipped cream, a dollop of mascarpone cheese or some fresh seasonal fruit, such as strawberries.

5-Ingredient Mint Chocolate Chip Ice Cream Cake by Grace Parisi

The most effort you’ll put into making this dessert will be when you make the whipped cream. Otherwise, boxed cake mix, chocolate syrup and mint chocolate chip ice cream do most of the work. Instead of spending all of that time baking a homemade cake, you can practice your whipped cream piping skills.

Bourbon Pound Cake with Macerated Peaches by Kayla Hoang

If your mom prefers liquor to a glass of rosé, she’ll no doubt love this cake. It’s soaked in a sticky brown sugar-bourbon syrup that’s equal parts sweet and oaky. If you can’t get your hand on fresh peaches this time of year, frozen slices will work well too.

Pound Cake with Ricotta Cream, Fresh Berries and Almonds by Lauren Salkeld

A cake doesn’t need to look super impressive to be delicious. Use your favorite store-bought pound cake and dress it up for the occasion with big dollops of sweetened ricotta-mascarpone cream, fresh berries and lightly toasted almonds.

Classic Angel Food Cake by Kayla Hoang

This light, airy and tender angel food cake is the perfect ending to a delicious meal. It’s not too heavy, so you can have a big slice without feeling too full. Serve it with fresh berries or a dollop of whipped cream.

Ginger and Coconut Mochi Cake by Hetty McKinnon

This is the perfect halfway point between chewy mochi and tender coconut cake. Glutinous rice flour stands in for all-purpose (making this recipe conveniently gluten-free) and gives the ginger-scented cake a light, bouncy texture.

No-Bake Chai Cheesecake by Reema Patel

Cheesecake counts as cake — don’t let anyone tell you otherwise. Instead of the usual graham cracker crumbs, we use buttery Speculoos cookie crumbs for the crust. You’ll find even more warming spices in the silky cream cheese filling.

Jamie Lee Curtis' Favorite Lemon Cake by Anne Byrn

Most home bakers have been known to doctor a boxed cake mix now and then. This cake batter is made with yellow cake mix and boxed lemon Jello powder, which adds just enough sweet and tart flavor for a puckering bite.

Classic Carrot Cake with Cream Cheese Frosting by Casey Barber

Each layer of this spiced cake is overflowing with shredded carrots and canned pineapple (and optional walnuts, coconut and raisins). But the real star of the show is the cream cheese icing — its subtle tang is the perfect match for the sweet cake layers.

No-Bake Cannoli Cheesecake by Jessie Sheehan

Cannoli are a popular dessert — there’s something delicious about the combination of the crisp shell and creamy ricotta filling. Transform the Italian dessert into a cake suitable for Mother’s Day by layering a ricotta and cream cheese filling over a crushed vanilla wafer crust.

Red Velvet Layer Cake by Christina Tosi

Red velvet cake is considered an everyday dessert down South, but its bright red color makes it feel perfect for a celebration. Each ruby red buttermilk cake layer is slathered with a rich cream cheese frosting.

Martha Stewart's Lemon Mousse Cake by Martha Stewart

Lemon meringue pie has got nothing on this cake. The cake layers are buttery and have a tender crumb; the whipped lemon curd filling maintains the cakes’ moisture; and a simple Swiss meringue decoration takes the whole cake from simple to spectacular in a matter of minutes.

Giant Funfetti Sugar Cookie Cake by Alyssa Noui

Go big or go home. This giant cookie cake is decorated with swirls of smooth buttercream frosting and plenty of sprinkles. The whole family will be eager to try a slice.

Strawberry and Vanilla Ice Cream Cookie Cake by Samantha Seneviratne

Show Mom that you love her with this pretty pink icebox cake. Layer buttery pre-made sablé cookies with strawberry and vanilla ice cream, then slice and serve straight from the freezer with whipped cream and macerated strawberries (and some crushed cookies if you have any leftover).

Christina Tosi's Pancake Layer Cake by Christina Tosi

When brunch is in order, surprise Mom with a cake inspired by pancakes. Moisten the cake layers with maple syrup, then stack them with nutty maple frosting for a showstopping, breakfast-inspired dessert.

Basque Burnt Cheesecake by Buttermilk Pantry

This cheesecake is the ultimate show-stopper. The center is soft and custard-like, rather than light and airy like traditional cheesecake. What it lacks in crust, it makes up for with an ashy hue.

Lemon Velvet Cake by April Anderson and Shirley Madison

Red velvet who? Folks who love the traditional cream cheese frosting will happily dive into a slice of this lemon cake. A combination of all-purpose and cake flours gives the buttermilk layers the ideal texture.

Vanilla Magic Cake with Chocolate Ganache by Casey Barber

Okay so, it’s not really magic — it’s eggs. To make this cake, fold egg whites into the vanilla cake batter at the last minute, so when it bakes, the egg whites separate from the yolks, creating two separate (but equally delicious) layers.

Aperol Spritz Bundt Cake by Emily Connor

Cocktail hour never needs to end if you have this recipe in your repertoire. This tender Bundt cake is flavored with oranges and Aperol. Take it one step further and drizzle on an herbal Aperol glaze for a spritz-inspired slice.

German Chocolate Cake by Riley Wofford

This cake is a coconut lover’s dream. Pile thick mounds of buttery coconut and pecan frosting between the layers of sour cream chocolate cake and dig in.

Hoda's Ritz Cracker Cake by Anthony Contrino

As if yellow cake wasn’t buttery enough: enter, Ritz cracker crumbs. The crackers also add a little something salty to the batter. Silky cream cheese frosting is ideal for cutting through the sweet and salty flavors.

Butter Cake with Roasted Strawberries and Balsamic by Joanna Gaines

Balsamic vinegar might not be the first thing you expect to see drizzled on cake, but give it a chance. Compared to other vinegars, it’s on the sweeter side, especially when reduced and concentrated, which makes it a lovely pairing for this buttery cake.

Christina Tosi's Corn and Blueberry Sheet Cake by Christina Tosi

This corn cake is like a sweet and tender version of cornbread. Homemade blueberry jam plays against the buttery flavor of the cake, but you can make this jam with your berry of choice — strawberries, raspberries and even cranberries will be equally flavorsome.

Peanut Butter Chocolate Chip Cake by Erica Chayes Wida

If peanut butter cups are Mom’s candy bar of choice, she’ll go crazy for this similarly flavored cake. Luckily for the baker in the family, this cake is made with just five ingredients, one of which is boxed chocolate cake mix. Add even more peanut butter flavor by replacing half of the chocolate chips with peanut butter chips.

Lemon and Blackcurrant Stripe Cake by Yotam Ottolenghi and Helen Goh

When you slice into this cake, folks with ooh and aah. Only you will know how simple it was to assemble. It has more than just good looks going for it — lemon zest, juice and fresh blackcurrants add a punch of flavor to each bite.

Carrot-Ginger Bundt Cake by Carrie Parente

This is no ordinary Bundt cake. It may look plain at first sight, but once you slice into the cake, you’ll find that it’s bursting with bright orange colors and the fragrant aromas of sweet carrots and spicy ginger.

Granola-Greek Yogurt Snacking Cake by Will Coleman

This hearty snacking cake can double as breakfast the next day — that is, if you have leftovers. Tangy Greek yogurt and crunchy granola are incorporated into the simple batter, which is gently spiced with cinnamon. If you want something a little more indulgent, you can swirl on a coat of cream cheese frosting.

Flourless Chocolate Cake by Caroline Choe

Not only is this decadent chocolate cake gluten-free, it’s also a cinch to make. Using bittersweet chocolate ensures that the cake won’t be too sweet, and a splash of coffee liqueur helps bring out the best in the chopped chocolate.

Milk Bar's Carrot Cake by Christina Tosi

If you can’t get your hands on Milk Bar’s signature “crack” pie, this is the next best thing. Top the perfectly spiced carrot cake with any kind of frosting you prefer — cream cheese is a classic, but even something as simple as whipped cream will be delicious.

No-Bake Peanut Butter Cheesecake by Jessie Sheehan

Bring the peanut butter cup vibes to the dessert table with this no-bake dessert. The peanut butter cream cheese filling is lightened with whipped cream and sits atop a sweet and crumbly chocolate cookie crust.

Easy Tres Leches Cake by Jessie Sheehan

Tres leches cake is usually made with a traditional sponge cake, but this recipe is simplified. Mix the batter in one-bowl, then soak the baked cake in three kinds of milk — sweetened condensed, evaporated and heavy cream.

Martha Stewart's Mile High Salted-Caramel Chocolate Cake by Martha Stewart

This sky-high layered cake is the very picture of decadence. The cake itself is rich and crumbly, but it doesn’t stop there. Sticky salted caramel sauce alternates with cake layers, and the whole thing is frosted with a double-chocolate buttercream.

Mama's Lemon-Lime Soda Cake by Jocelyn Delk Adams

Crack open a can of effervescent lemon-lime soda and you can make a festive cake for dessert — the rest of the ingredients are pantry basics. This vintage recipe uses cake flour, which keeps the cake crumbly and tender. Use any leftover soda to make a sweet, citrusy glaze to spoon over the top.

Old-Fashioned Strawberry Shortcake by Trisha Yearwood

Instead of preparing individual shortcakes for dessert, make this centerpiece cake instead. The cake layers are just as fluffy and buttery, and they look beautiful stacked between big dollops of whipped cream and sweet strawberries.

No-Bake Lemon Cheesecake by Kayla Hoang

This no-bake dessert does the (seemingly) impossible — it achieves the same light and airy texture of cheesecake without using any eggs. Instead, whipped heavy cream and cream cheese aerate the lemony filling. The graham cracker crust remains as buttery as ever.

Wine-Glazed Bundt Cake by Elizabeth Heiskell

Red, white or rosé? This simple cake is made using boxed yellow mix and instant pudding, but what keeps it nice and moist is white wine — some goes into the cake batter, while the rest is spooned over the cake while it’s still hot. Opt for a sweeter wine for this recipe, such as Riesling or Moscato.

Funfetti Tres Leches Cake by Bryan Ford

This is the ultimate celebration cake. Colorful sprinkles make an appearance in the cake batter, which is soaked in cinnamon-infused dairy. We like to add a bit of a tropical flair by decorating each slice with fresh pineapple and vibrant maraschino cherries.

Strawberry-Glazed Lemon Loaf Cake by Jesse Szewczyk

This cake is sitting pretty (in pink). The loaf itself is simple — it’s flavored with lemon and moistened with tangy Greek yogurt. The key to the glaze’s bubblegum pink color is finely ground freeze-dried strawberries (raspberries will work too, but the color will be slightly more muted).

Banana Cake with Cream Cheese Frosting by Riley Wofford

If banana bread is your mom’s specialty, she’ll be pleased to see this new take on the classic. The cake is similar to a banana loaf, but it’s frosted from corner to corner with tangy cream cheese buttercream.

Easy Rainbow Sprinkle Snacking Cake with Cream Cheese Glaze by Jessie Sheehan

This cake just so happens to be vegan, since there are no eggs or dairy. Vegetable oil keeps the cake moist for days. And who wouldn’t be excited by cream cheese frosting and some colorful sprinkles?

Mexican Chocolate Icebox Cake by Melissa Knific

This cake mimics the flavor of Mexican chocolate, which is usually infused with spicy chiles. Cinnamon and cayenne have a similar effect, so we add both to the filling and layer it with spiced cinnamon graham crackers.

This article was originally published on TODAY.com