3,394 baking recipes

Buttermilk carrot cake with grated carrots, crushed pineapple, and walnuts soaked in a hot buttermilk glaze and topped with orange cream cheese frosting. Moist for days.

Chocolate waffles with ice cream, crisp on the outside and tender inside thanks to buttermilk and folded egg whites. Cocoa-rich batter with optional pecans, finished with a scoop of melting vanilla.

Thick, chewy cowboy cookies loaded with rolled oats, chocolate chips, and brown sugar. This big-batch recipe makes 4 dozen rugged drop cookies with crispy edges and a soft center.

Soft, buttery Cracker Barrel-style raisin cookies with sour cream, brown sugar, nutmeg, and plump soaked raisins. A nostalgic copycat recipe that tastes just like the original.

Rich mahogany chocolate pound cake with cocoa, sour cream, and both white and brown sugar, baked in a bundt pan. Dense, moist, and deeply chocolatey with an optional quick chocolate sauce.

Intensely fudgy brownies with a crackly, craggy top loaded with melted chocolate chips and chopped nuts. These one-bowl bars are rich, chewy, and dangerously easy to make.

Old-fashioned molasses cookies with candied citron, chopped nuts, cloves, and cinnamon. Rolled thin, cut out, and baked crisp. A heritage holiday cookie.

Pumpkin Vermont spice cake with four warm spices, split into four layers and frosted with maple-flavored cream cheese frosting. A stunning fall celebration cake topped with pecans.

Banana crunch muffins with Grape Nuts cereal, whole wheat flour, mashed ripe bananas, and egg substitute. A fat-free breakfast muffin that delivers actual crunch in every bite.

Moist Jewish apple cake layers cinnamon-sugared Granny Smith slices into a tube-pan batter made with applesauce and orange juice for an oil-free, dairy-free dessert that stays tender for days.

Soft drop cookies made with mashed cooked carrots and finished with a warm orange glaze. The vintage Depression-era cookie that still makes sense today.

Midnight cake with Dutch-process cocoa, buttermilk, and oil for a dark, tender crumb. Filled with raspberry jam and frosted with whipped chocolate cream.

Twice-baked Italian biscotti packed with chopped nuts, butter, and vanilla. A dunk-ready coffee cookie with a hard, crunchy snap and rich vanilla-nut flavor.

Chewy, loaded drop cookies hiding shredded zucchini inside a brown sugar batter packed with oats, coconut, raisins, nuts, and butterscotch chips. The zucchini keeps them soft and moist while the mix-ins bring all the crunch and sweetness.

Lemon bars with an oat-brown sugar crumble crust and a tangy sweetened condensed milk lemon filling. Crumbly, creamy, and tart in every bite.

Lemon coconut refrigerator cookies with fresh lemon zest and juice. A slice-and-bake icebox cookie that chills overnight and bakes in 10 minutes.