10,000 baked recipes

A moist chocolate cherry bundt cake made with cherry pie filling, chocolate chips, walnuts, and a hint of cinnamon. Mixed in one bowl, baked in a fluted tube pan, and dusted with powdered sugar.

Three-layer old-fashioned chocolate cake with cocoa frosting and chocolate chips baked into every layer. No eggs, no butter in the cake, just deep cocoa flavor and a tender crumb.

Old-fashioned drop donuts, spoon-dropped into hot oil for craggy, irregular shapes with crisp edges and tender, nutmeg-spiced centers. Dusted with powdered sugar, makes three dozen.

Authentic biscotti di Prato (cantucci): the traditional Tuscan twice-baked almond cookies, made with no butter for a hard, crunchy bite built for dunking in coffee or vin santo.

Airy chocolate cake made with 7 beaten egg whites and rich cocoa, topped with glossy chocolate chip glaze. Classic chiffon texture bakes in a tube pan for 65 minutes.

This super moist cake is super chocolaty and delicious. The marshmallow cream is filled in between of the cake layers, then a layer of chocolate frosting on top. A decadent chocolate cake that wows everyone.

A moist lemon yogurt loaf with a double hit of citrus, lemon-rubbed sugar in the batter and a tangy lemon syrup brushed over the top. Tender from yogurt and oil, bright and not too sweet.

Rich chocolate walnut cookies with melted semi-sweet chocolate, espresso, and chocolate chips. Shiny, crackle-topped, and fudgy inside like a brownie in cookie form.

Greek honey cake (revani) with walnuts, cinnamon, and orange zest, cut into diamonds and drenched in a warm honey-lemon syrup. A sticky, fragrant Mediterranean dessert soaked until every bite drips.

Orange cappuccino drop cookies with strong coffee, melted chocolate, and sour cream topped with an orange zest frosting. Soft, cake-like mocha cookies with a bright citrus finish.

Buttery shortbread crust topped with sticky honey-pecan caramel that sets into chewy, candied perfection. Cut into diamonds and dust with powdered sugar for elegant cookie bars.

Waldorf Astoria red velvet cake made with buttermilk, cocoa, and red food coloring, topped with a cooked flour frosting that tastes like whipped cream. The legendary original recipe.

Waldorf red cake is the original 1920s Waldorf-Astoria red velvet cake with cocoa, buttermilk, and vinegar, finished with the classic ermine (cooked flour) frosting that ages out a true red velvet from cream cheese cake.

Pistachio-almond biscotti drizzled with dark chocolate: crunchy, twice-baked Italian cookies packed with two kinds of nuts. Coffee's best friend and a gift-tin classic.

Classic prune Danish pastry folded into neat squares with a sweet corn syrup glaze. Starts with homemade Danish dough, rises once, and bakes to flaky golden layers.

A no-bake watermelon Jello pie with whipped topping in a graham cracker crust. Pink, fluffy, and refreshing. Swap in any Jello flavor or go sugar-free for a lighter version.