263 cafe cake recipes

Sizzling rice soup, the Chinese restaurant showpiece: savory broth with ham, tofu and mushrooms, finished with crisp fried rice crust that crackles the moment it hits the bowl.

Try this quick and easy recipe of a dessert that's fruity and simply irresistible!

Cassata Napoletana layers thin sponge cake with cherry preserves, rich Neapolitan custard, chopped walnuts, and candied fruit. A no-bake Italian celebration cake that chills to set.

Ice cream pie with a self-forming spice cake crust that collapses into a pie shell as it bakes. Filled with maple nut or cinnamon ice cream and frozen until firm.

Chinese American fortune cookies bake from a thin batter of cake flour and egg whites, then fold around personal messages while still warm. A homemade version of the takeout staple.

Orange pecan gems: shortcut cake-mix cookies with orange flavor, yogurt, and a pecan half pressed on top. Three dozen tender cookies from one bowl in 30 minutes.

A light and tasty pastry that is a perfect healthy snack that can satisfy your sweet tooth.

Quick cherry-almond drop cookies made with cake mix.

Tres leches cake using store-bought pound cake soaked in a blend of evaporated milk, condensed milk, and heavy cream, topped with broiled meringue. A shortcut Latin classic.

These scrumptious snacks made with gingerbread cake mix and almonds will have you going bananas!

Buttery shortbread crust topped with a fluffy almond paste filling, folded egg whites, lemon juice, and flaked coconut. A Dutch bakery classic that yields 50 bars from one pan.

Vegan broccoli sprout and tofu spread with miso, tahini, and lemon on whole wheat toast. A nutrient-packed open-face sandwich ready in 10 minutes.

Gooey butter pecan bars layered with melted marshmallows, chocolate chips, and coconut on a cake mix crust. A 5-minute prep, no-fuss dessert bar that disappears at every potluck and bake sale.

This succulent dish made of tofu cakes, french beans and a bit of dry sherry is the perfect dinner to make when in a hurry.

Quick Asian stir-fry of cabbage with crumbled tofu and rehydrated shiitake mushrooms, seasoned with soy sauce and mirin. Vegan, low-carb, and on the table in under an hour.

Pumpkin spice angel food cake baked in a tube pan, made with whipped egg whites and real pumpkin puree. Light, airy, and fat-free with warm fall spices.