Have You Seen Our Southern Cakes Special Issue?


A good rule of thumb in the South: bring a cake. Wherever you’re going, whatever you’re doing, a cake will help (or at least never hurt!) your case. Extra points are earned for layers or boiled icing, but you’ll rarely go wrong with a cake in any form.


Certain cakes are true Southern staples — coconut cake, carrot cake, red velvet, among others — and they grace Southern tables year-round. We made three tasty versions of the best-known classics so you can slice and serve any way you like. Make a Southern Pound Cake one day and Carrot Cake Cupcakes the next.


And, we didn’t stop there. Mix, chill, and enjoy icebox creations — like a 3-layer bananas foster ice cream cake — plus, dozens of party cakes that are sure to make every occasion more special. You’ll be inspired to bust out your cast-iron skillet and whip up skillet cakes. Upside down or right side up, baking doesn’t get much easier than one-dish skillet cakes.

Last, but certainly not least, we found our favorite store-made cakes around the South and highlighted a few of our favorites.

What are you waiting for? Get your copy of Southern Cakes today!

Get the issue today!



  1. Tried the Coconut Raspberry Layer cake noted the Southern Christmas issue (Dec 2015). Cake looked beautiful but I found the raspberry preserve filling had leached into the cake, making it wet and dense, with a texture of custard. Very disappointing, especially since this cake took 10 egg whites and I expected it to light and fluffy. The top half of the top layer was edible and delicious. The recipe called for 2 1/4 cups of raspberry preserves so a lot of preserves for the filling and I used seedless raspberry preserves. Any suggestions to avoid this issue in the future?


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