2,204 baked good recipes

Lighter chocolate banana fudge cake made with whole wheat flour, mashed bananas, and egg whites instead of butter and yolks. Topped with a glossy cocoa glaze and chopped walnuts. Rich without the heaviness.

A no-bake chocolate icebox cake layered with cubed pound cake and mocha-spiked chocolate pudding set with gelatin. Chill, slice, and serve. The easiest chocolate dessert you'll ever make.

Old-school peanut butter cream pie with a hidden layer of crumbly peanut butter and powdered sugar at the bottom, topped with vanilla custard and meringue or whipped topping. A diner-counter classic.

Four flavor pound cake with lemon, vanilla, almond, and rum extracts in a light oil-based batter with folded egg whites. Served with fresh strawberries.

Fresh double berry pie features a glossy raspberry and blackberry filling kissed with liqueur, sealed under a charming heart-cut top crust dusted in cinnamon sugar.

Light and fruity pie folds whipped topping and fresh strawberries into instant-set strawberry jello, then chills in a graham crust. A 7-ingredient no-bake summer dessert with cloud-light texture.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.

No-bake chocolate cookies with melted chocolate chips, crushed graham crackers, coconut, and chopped nuts. Three steps, 15 minutes, zero oven time needed.

Saucy chocolate cake that creates its own hot fudge sauce as it bakes. Cocoa batter topped with brown sugar and boiling water transforms into cake over a pool of warm chocolate pudding.

San Juan County fry bread made with flour, baking powder, salt, and water. Kneaded until elastic, hand-stretched, and fried golden. Serve with stew, honey, or jam.

Vintage white cake layered with toasted pecans and grated semi-sweet chocolate, finished with a glossy chocolate fudge frosting. A 1960s-era bake-off showstopper.

Classic apple strudel filling with tart apples, walnuts, raisins, cinnamon, and breadcrumbs. Rolled in stretched dough and baked low and slow until golden and flaky with a powdered sugar finish.

Traditional Tuscan cavallucci spice cookies built from a hot sugar syrup kneaded with walnuts, candied orange peel, and warm spices like clove, anise, and cinnamon. Chewy, perfumed, and unmistakably medieval.

Crispy homemade flatbread made with flour, cornmeal, and margarine, rolled paper-thin and baked until golden. A simple cracker-style bread with a light cornmeal crunch.

Honey oat biscotti with rolled oats, cinnamon, and chopped nuts, twice-baked until dry and crunchy throughout. Sweetened with honey instead of sugar.

Poppy seed cake made with real vanilla bean and a folded meringue for an incredibly light, tender crumb. Topped with cream cheese frosting for a classic finish.