Welcome to My Baking Kitchen

Hi, I'm Anna Kelly, and I'm the person behind CakeRecipesDaily. I created this site to share my passion for cake baking and to help people feel confident creating beautiful cakes at home.

I know baking can seem intimidating. For years, I watched friends and family members avoid making cakes because they weren't sure about proper techniques, worried about cakes falling flat, or felt overwhelmed by complicated instructions. That's exactly why I started this site—to break down those barriers and show that baking amazing cakes at home is absolutely achievable.

My Story and Background

I'm not a professionally trained pastry chef, and I don't have a degree from a fancy culinary institute. What I do have is genuine experience and passion that spans more than 12 years of dedicated baking.

Where It Started: I grew up in a family where homemade cakes were the centerpiece of every celebration. My grandmother was an incredible baker who made everything from scratch—no box mixes in her kitchen. Those Saturday afternoons in her kitchen, learning to cream butter and sugar properly, understanding how to tell when a cake was perfectly baked, and mastering the art of level layers, became the foundation of everything I do today.

She taught me that baking is equal parts science and love. You need to respect the chemistry—proper measurements, correct temperatures, understanding how ingredients interact—but you also need to bake with care and attention.

My Learning Journey: When I got my first apartment after college, I immediately started recreating my grandmother's recipes. But I also wanted to understand the "why" behind everything. Why does room temperature butter matter? What's the actual difference between baking powder and baking soda? How do professional bakers get those perfect, level layers?

Over the years, I've invested heavily in my baking education through:

• Reading countless baking books from authors like Rose Levy Beranbaum, Stella Parks, and Erin Jeanne McDowell
• Taking online courses in cake decorating and advanced baking techniques
• Studying food science to understand how ingredients work together
• Practicing constantly in my own kitchen, documenting successes and failures
• Learning from mistakes (and there were plenty!)

Why I Started CakeRecipesDaily: In 2021, I realized I had notebooks full of tested recipes, detailed notes on techniques, and hundreds of photos from my baking experiments. Friends constantly asked me for recipes and advice. I kept sending long emails with detailed instructions and tips.

That's when it clicked: if my friends need this information, probably thousands of other home bakers do too.

I launched CakeRecipesDaily in June 2021 with twelve tested cake recipes. Today, the site has grown to over 280 thoroughly tested recipes, and I'm incredibly grateful that tens of thousands of people visit each month to find reliable cake recipes they can trust.

 

What Makes CakeRecipesDaily Different

 

1. Every Recipe Is Personally Tested Multiple Times

I don't just develop these recipes—I bake them over and over until they're perfect. Here's my honest testing process:

Initial Development: I start with a flavor combination or technique I want to explore. I research how other bakers have approached similar cakes, then develop my own version based on what I know about baking science.

First Bake: I prepare the recipe from start to finish, taking detailed notes on every step. What was the exact texture of the batter? How long did it actually take to bake? What did the crumb look like when perfectly done? I take photos throughout the entire process.

Adjustments and Retesting: Based on that first attempt, I adjust ingredient ratios, mixing methods, or baking times. I bake it again. And usually again. Most recipes go through 4-6 rounds of testing before I'm satisfied. Some problem recipes I've baked 10+ times to get them just right.

Real-World Testing: Before publishing, I often ask a friend or family member to follow my written instructions exactly as written. This catches any gaps in my explanations or steps I'm doing automatically without realizing it.

Different Conditions Testing: I test recipes in different pan sizes, with different oven types, and even ask readers in different altitudes to try them. Baking is sensitive to conditions, and I want recipes that work for everyone.

Post-Publication Monitoring: After I publish, I pay close attention to reader feedback. If multiple people mention the same issue, I return to my kitchen, figure out what's happening, and update the recipe immediately.

2. Honest, Detailed Instructions

I write recipes the way I wish baking books would write them—with the details that actually help you succeed:

• What the batter should look like at each stage (with photos)
• How long to actually mix (not just "until combined")
• Exactly what "done" looks like (visual cues, not just time)
• Common mistakes and how to avoid them
• What to do if something goes wrong mid-recipe

I include timing that's actually realistic. If I say a recipe takes 45 minutes, I've timed myself, including all the prep work and cleanup.

 

3. Practical Approach for Real Home Bakers

Equipment: I bake with standard home equipment—a regular oven, basic stand mixer (or hand mixer alternatives), standard cake pans. I don't own professional-grade equipment or a temperature-controlled kitchen. If a recipe requires special equipment, I tell you upfront and usually provide alternatives.

Ingredients: Every recipe uses ingredients you can find at a normal grocery store. When I call for something specific, I explain why it matters and offer substitutes when possible. I test substitutions to make sure they actually work.

Skill Level: I clearly mark whether a recipe is beginner-friendly or requires more experience. Most of my recipes are designed for people with basic baking skills who want to improve.

4. Real Photos from a Real Kitchen

All the photos you see are taken by me, in my kitchen, of cakes I actually baked. They're not professionally styled with perfect lighting and props. But they're honest representations of what your cake will look like when you make it.

I believe that's more valuable than gorgeous stock photos that set unrealistic expectations. My photos show you the real texture, the actual height, the genuine appearance.

5. Focus on Education, Not Just Recipes

Beyond recipes, I create detailed guides that teach fundamental skills:

• Understanding ingredient functions and substitutions
• Proper mixing techniques for different cake types
• How to tell when cakes are perfectly baked
• Leveling, filling, and frosting layer cakes
• Troubleshooting common baking problems
• Converting recipes for different pan sizes
• High-altitude baking adjustments

My goal isn't just to give you recipes—it's to make you a more confident, knowledgeable baker who understands the principles behind the process.

What You'll Find Here

Layer Cakes (My Specialty): This is where CakeRecipesDaily started and where you'll find my most comprehensive content:

• Classic layer cakes: vanilla, chocolate, red velvet, carrot, lemon
• Modern flavor combinations: salted caramel, espresso, berry-filled
• Celebration cakes for birthdays, weddings, and special occasions
• Techniques for level layers, smooth frosting, and beautiful decorating

Simple Everyday Cakes: Not every cake needs multiple layers:

• Sheet cakes perfect for potlucks and gatherings
• Coffee cakes for breakfast and brunch
• Snack cakes for casual treats
• Dump cakes and easy one-bowl recipes

Bundt and Pound Cakes: Elegant cakes that require minimal decoration:

• Classic bundt cakes in various flavors
• Moist, dense pound cakes
• Glazed and filled variations
• Perfect for gift-giving

Cupcakes and Mini Cakes: Individual-sized treats:

• Classic cupcake flavors
• Decorated cupcakes for parties
• Mini layer cakes
• Portion-controlled desserts

Frostings, Fillings, and Toppings: Complete your cakes with perfect finishes:

• American, Swiss, and Italian buttercreams
• Cream cheese frostings
• Chocolate ganache
• Fruit fillings and curds
• Simple glazes and drizzles

Seasonal and Holiday Cakes: Recipes for every celebration:

• Birthday cake ideas
• Holiday-themed cakes
• Seasonal flavor combinations
• Party and celebration cakes

Baking Guides and Tutorials: Educational content to improve your skills:

• Step-by-step technique guides with photos
• Ingredient deep-dives
• Equipment recommendations
• Troubleshooting guides
• Baking science explanations

 

Why You Can Trust My Content

Transparency in Everything I Do

Testing Standards: Every single recipe on this site has been baked by me, in my kitchen, at least four times. Many have been tested significantly more. No exceptions. I don't publish recipes just to have more content—quality matters more than quantity.

Honest Recommendations: I only recommend products and brands I personally own and use. When I suggest a baking pan or mixer, it's because I've used it extensively and genuinely think it's valuable.

Clear Disclosure: This site displays advertisements and contains affiliate links (primarily Amazon). This means I may earn a small commission when you purchase through certain links, at no additional cost to you. These commissions help cover the costs of running the site—web hosting, ingredients for recipe testing (I buy a LOT of butter and flour!), and equipment for photography. Any sponsored content or partnerships are clearly labeled.

Responsive to Feedback: I read every single comment and email. When readers point out issues or ask questions, I investigate and update recipes accordingly. I've revised over 80 recipes based on feedback because I want them to work perfectly for you.

Commitment to Accuracy: I research thoroughly, follow food safety guidelines, and admit when I don't know something. I'm constantly learning and improving my knowledge through books, courses, and practice.

Real Results: Since 2021, I've published over 280 recipes, responded to more than 200 comments and emails, and welcomed approximately 10,000-20,000 visitors monthly. These aren't millions, but they represent real people who've trusted my recipes—and that matters enormously to me.

Food Safety and Quality Standards

All recipes follow proper food safety practices:

• Safe storage times and methods for different frostings
• Proper handling of eggs and dairy products
• Temperature guidelines for perishable ingredients
• Allergen information highlighted
• Shelf life and freshness guidance

I take this seriously because I bake these cakes for my own family and friends.

My Baking Philosophy

Good Baking Requires Understanding, Not Magic

Baking isn't mysterious—it's chemistry. When you understand how ingredients interact, what each step accomplishes, and what to look for at each stage, baking becomes predictable and reliable rather than intimidating.

Technique Matters More Than Expensive Equipment

You don't need a professional kitchen to bake excellent cakes. You need to understand proper mixing methods, correct oven temperatures, and how to recognize when a cake is perfectly baked. I focus on teaching these fundamentals.

Confidence Comes from Knowledge

When you understand WHY something works, you can adapt and troubleshoot. I explain the reasoning behind techniques so you're not just following instructions—you're learning principles you can apply to any recipe.

Baking Should Bring Joy, Not Stress

My goal is to remove the intimidation factor from cake baking. When you have clear instructions and understand what to expect, baking becomes enjoyable rather than anxiety-inducing.

My Kitchen Setup

I work with equipment that most home bakers already have:

Appliances:

• Standard electric oven (not convection—I test both ways)
• KitchenAid Classic Plus stand mixer (5-quart)
• Hamilton Beach hand mixer (for smaller jobs)

Baking Pans:

• 8-inch and 9-inch round cake pans (aluminum and non-stick)
• 9x13 sheet cake pan
• 10-inch bundt pan
• Standard cupcake tins
• Various rectangular baking dishes

Tools:

• Offset spatulas for frosting
• Wire cooling racks
• Instant-read thermometer
• Oven thermometer (essential!)
• Measuring cups and spoons
• Kitchen scale (highly recommended)
• Mixing bowls in various sizes

Small Equipment:

• Microplane zester
• Sifter or fine-mesh strainer
• Rubber spatulas
• Wire whisks
• Piping bags and tips

This is intentional. I want you to know that these recipes work with everyday equipment, not a professional bakery setup.

Who This Site Is For

You're in the right place if:

• You want to bake more cakes but feel unsure where to start
• You've had disappointing results and want to improve
• You appreciate detailed explanations and want to understand the "why"
• You're looking for reliable recipes that work consistently
• You value honest, practical advice over complicated techniques
• You're baking for family or friends and need proven recipes
• You want to learn cake decorating basics

This might not be your ideal site if:

• You're looking exclusively for 5-minute microwave mug cakes
• You want only professional-level, highly advanced techniques
• You prefer video content over written instructions with photos
• You need exclusively vegan/gluten-free recipes (though I do include some)

Connect With Me

I genuinely want to hear from you. Your questions, feedback, and success stories make all the work worthwhile.

Email: info@cakerecipesdaily.com I personally read and respond to every email, typically within 2-3 days (sometimes sooner). Don't hesitate to reach out with questions about recipes, requests for new content, or just to share how something turned out.

Newsletter: Join my weekly email list for new recipes, baking tips, seasonal cake ideas, and answers to common reader questions. I respect your inbox—one email per week, no spam, easy unsubscribe. Sign up through the homepage.

Social Media:

• Instagram: @cakerecipesdaily - Daily baking tips, behind-the-scenes content, and quick technique videos
• Pinterest: CakeRecipesDaily - Recipe collections organized by occasion, flavor, and difficulty
• Facebook: CakeRecipesDaily - Community discussions, reader Q&A, and recipe updates

What Drives Me

Here's what keeps me testing recipes and writing detailed instructions:

I love the moment when someone tells me they baked their first layer cake successfully. I love hearing that a recipe became someone's family birthday tradition. I love knowing that I've helped people feel more confident in their kitchens and created memories through their baking.

This isn't about building a baking empire or becoming famous. It's about the genuine satisfaction of solving problems and sharing knowledge. Recipe development combines everything I enjoy—precision, creativity, problem-solving, and helping others.

Baking has given me so much joy in my life. It's how I show love to my family, how I celebrate important moments, and how I express creativity. If I can help other people experience even a fraction of that joy, all the hours of testing and writing are worthwhile.

Current Focus and Future Plans

Right now I'm working on:

• Expanding beginner-friendly cake tutorials with more photos and videos
• Creating comprehensive guides for specific cake types (chocolate cakes, pound cakes, etc.)
• Developing more quick celebration cake options
• Improving the site's searchability and recipe organization
• Building a better mobile experience
• Adding high-altitude baking notes to existing recipes

Long-term goals:

• Video content showing techniques in action (working on better lighting and equipment)
• Interactive baking courses for beginners
• Seasonal baking guides and meal planning
• Expanding cake decorating tutorials
• Creating printable recipe cards and guides

I'm one person managing this site alongside other life responsibilities, so progress is steady rather than rapid. I appreciate your patience as CakeRecipesDaily continues to evolve.

Frequently Asked Questions

Is it really just you running this site? Yes. I develop all the recipes, bake all the cakes, take all the photos (they're getting better!), write all the content, manage the website, and respond to emails. My husband helps with taste-testing (tough job!) and occasionally with cleanup, but the site is essentially a one-person operation.

Do you have professional baking training? No formal pastry school, but I've invested significantly in my education through books, online courses (including cake decorating and advanced baking science), and thousands of hours of practice. I'm self-taught in the best sense—deliberately and thoroughly educated through experience and study.

How long have you been baking? I've been baking seriously for over 12 years, and I grew up baking with my grandmother. I've been developing and testing recipes specifically for this site since June 2021.

How do you support yourself with this site? Through display advertising (the ads you see on pages) and affiliate links (primarily Amazon). When visitors view ads or purchase through my links, I earn small commissions that help cover hosting costs, ingredients for testing (baking supplies add up fast!), and equipment. This model allows me to keep all recipes free for everyone.

Can I share your recipes? Absolutely! Please share links to recipes with anyone who might enjoy them. If you want to republish a recipe elsewhere (on your blog, in a publication, etc.), please email me first. I'm usually happy to grant permission with proper attribution.

How can I support your work? The most meaningful ways to support CakeRecipesDaily:

• Try recipes and leave honest reviews
• Share recipes with friends and family
• Turn off ad blockers when visiting (ads keep the site free)
• Use my affiliate links if you're purchasing baking equipment anyway
• Send feedback and suggestions—this helps me improve

Do you respond to recipe questions? Yes! I read every comment and email. If you're having trouble with a recipe or have questions, please reach out. I want to help you succeed.

Why focus on cakes specifically? Cakes are my passion and specialty. They require precision but also allow for creativity. They're the centerpiece of celebrations and create lasting memories. I wanted to focus deeply on one area rather than spread myself too thin across all types of baking.

How do you decide which recipes to develop? Through a combination of personal interest, seasonal occasions, reader requests, and identifying gaps in existing content. I track what people are searching for and what questions come up frequently.

Do you test recipes on your family? All the time! They're my primary taste-testers. Their honest feedback (sometimes brutally honest!) helps me refine recipes before publication. My husband has strong opinions about chocolate cake density.

Can you make recipes for specific dietary needs? I do include some gluten-free and dairy-free options, but it's not my primary expertise. I'm working on expanding these options based on reader requests, but I won't publish a recipe until I've tested it thoroughly and can guarantee good results.

A Personal Note

Thank you for taking the time to read about me and CakeRecipesDaily. Thank you for visiting, for trying recipes, for leaving reviews, and for being part of this community.

Whether you're here for a single recipe or you become a regular reader, I'm honored that you've chosen to trust me as part of your baking journey.

Every email I receive, every comment left, every photo shared of a beautiful cake—these remind me why I do this work. You inspire me to keep testing, keep improving, and keep sharing.

Here's to more delicious cakes, growing confidence, and the joy of baking.

Anna Kelly Founder & Recipe Developer CakeRecipesDaily

Last Updated: November 2025

CakeRecipesDaily is an independent website owned and operated by Anna Kelly. All content, opinions, and recommendations are my own. I am not affiliated with any bakery, culinary school, food corporation, or commercial kitchen.