386 cafe cake recipes

Cranberry pineapple gelatin salad mold with fresh cranberries, celery, and cherry-lime gelatin. A retro holiday side dish set in a bundt pan.

Guilt-free pumpkin swirl cheesecake uses yogurt cheese and egg substitute to drop the fat without losing the creamy body. Marbled pumpkin filling, spiced cinnamon graham crust, holiday-worthy flavor.

Rolled oats pancakes made with oats, buttermilk, and a touch of maple flavoring for hearty, nutty griddle cakes with more texture than regular pancakes. A filling, wholesome breakfast.

Miniature fruitcake jewels are tiny muffin-tin fruitcakes loaded with candied fruit, red and green cherries, golden raisins, dates, and pecans, finished with a brandy glaze. Holiday gifting classic.

Golden amaranth shortcake made with amaranth flour, whole wheat pastry flour, tahini, and almonds, topped with crushed pineapple and a blended tofu cream. Dairy-free and honey-sweetened.

Jellyroll layer cake with spiced sponge strips rolled into a spiral and frosted with English toffee icing. Looks like a regular cake but slices reveal vertical swirl layers.

Cornmeal hoecake made with just cornmeal, water, and salt cooked on a hot greased griddle. A three-ingredient Southern flatbread with a crispy golden crust and soft cornmeal center.

Fat-free pumpkin raisin cake made with egg whites, canned pumpkin, and orange juice instead of oil or butter. Served with a simple yogurt cream sauce.

A lighter blueberry upside-down cake made with egg whites, oatmeal, and a whisper of cardamom. The berries bake on the bottom and become a glossy topping when you flip it out.

Indulge into this rich and decadent cake that is perfect for chocolate lovers!

Potato griddle cakes with grated raw potato, egg, flour, and baking powder cooked crispy on a greased griddle. Serve with butter and syrup for breakfast.

Deep-fried red bean paste cakes wrapped in egg roll skins and fried twice for a crispy, golden shell around sweet, smooth filling. Just three ingredients for a classic Asian dessert or snack.

Halloween spider cake made from two bowl-shaped cakes filled with green Jello, frosted black with licorice legs and gumdrop eyes. Oozes green goop when sliced.

Pear and almond pancakes with syrup-soaked Bartletts and slivered nuts pressed right into the batter, finished with warm fig-maple syrup. A weekend breakfast with real brunch-menu flair.

Pineapple chiffon cake layered with chocolate cookies and a light-as-air gelatin mousse. A no-bake, low-calorie dessert with bright tropical flavor and lemon zing.

Chicken pox pancakes: pancake stacks decorated with banana eyes and mouth, strawberry chunk spots, and powdered sugar pus. Halloween or sick-day kids' breakfast.