8,633 baked good recipes

A dump-and-bake strawberry cake with marshmallows, cake mix, Jello powder, and frozen strawberries layered in a pan with zero mixing. The oven does all the work. Sticky, gooey, and ridiculously easy.

Homemade salt sticks with a simple yeast dough, brushed with egg white and topped with seasoned salt, onion powder, or kosher salt. Crispy, snackable bread sticks.

Dried cherry apple pie: a twist on classic apple pie with tart dried cherries tucked among cinnamon-spiced apple slices. The cherries plump up in the juices for bursts of tangy flavor.

Classic Waldorf red velvet cake with signature cooked flour frosting. Vibrant crimson layers with subtle cocoa flavor topped with fluffy, not-too-sweet buttercream.

Magic coconut custard pie that makes its own crust while baking. Easy blender dessert with vanilla custard and toasted coconut topping in 50 minutes.

Classic French choux pastry with just water, butter, flour, and eggs. The foundation for cream puffs, eclairs, profiteroles, gougeres, and savory gnocchi. Master this one dough, make dozens of desserts.

Vushka are tiny Ukrainian ear-shaped dumplings filled with mushrooms, boiled until they float, and served in hot borscht. A traditional holiday staple.

Fruit pockets are tender biscuit-style pastries folded around a spiced filling of raisins, currants, citron, and nuts. A vintage British-style hand pie with warm cinnamon and clove.

Classic counting cake with foolproof 1-2-3-4-5 proportions: butter, sugar, flour, eggs, and baking powder create a tender vanilla cake that's ridiculously easy to memorize and bake from scratch.

A golden double-crust pie bursting with fresh nectarines, cinnamon, and lemon zest. No peeling needed, making this the easiest summer stone fruit pie you'll bake.

Decorating and preserving directions for Ha'Penny Friendship Bread: slit the top crust, tuck in a copper penny, tie with ribbon and wheat, then seal the loaf with glossy polyurethane for a keepsake that lasts.

A classic double-crust cherry pie made from scratch with frozen tart cherries, cornstarch thickener, and a whisper of almond extract. Baked golden with a lattice or vented top.

Elegant French pastry with puff pastry, vanilla pastry cream, and glazed apricot halves resembling sunny-side eggs. A playful Michel Richard classic.

Double orange scones loaded with fresh orange zest and tender mandarin segments, served with whipped orange-marmalade butter. A bright citrus brunch bake with crackly sugar tops.

Moist zucchini bread loaded with grated summer squash, brown sugar, cinnamon, and oil for a soft, never-dry crumb. Makes two freezer-friendly loaves, the classic late-summer use for garden zucchini.

Rhubarb pie sweetened with applesauce instead of additional sugar, thickened with quick-cooking tapioca, and warmed with cinnamon and nutmeg under a lattice crust. The applesauce mellows the tart rhubarb naturally.