1,002 cafe cake recipes

Triple-chocolate cheesecake on a chocolate wafer crust with both unsweetened and semi-sweet chocolate melted into the cream cheese filling. Rich, velvety, and unapologetically decadent. Serve with a dollop of whipped cream if you dare.

A no-bake cheesecake with a cloud-light filling of cream cheese, whipped cream, and stiff egg whites set on a buttery graham cracker crust. Crowned with a homemade cooked strawberry sauce.

Fresh strawberries and banana get blended into a Bisquick batter swirled with melted milk chocolate for an ultra-moist cake that comes together in under an hour. No mixer needed.

No-bake coffee almond ice cream cake with a chocolate wafer crust, whipped cream, and crushed amaretti cookies. A stunning frozen dessert served with dark chocolate sauce.

Flourless-style chocolate cake made with egg whites, cocoa, ground almonds, coffee, and orange zest. No butter, no yolks, ultralight yet intensely chocolatey. Kosher-friendly and naturally low in fat.

Oven pancakes baked on a hot buttered sheet pan with buttermilk batter. No flipping, no standing at the stove. A batch of golden pancakes in under 15 minutes.

Mandarin pancakes made from a simple hot water dough with sesame oil, rolled paper-thin and dry-cooked in an ungreased pan. The classic wrapper for Peking duck and mu shu pork.

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.

Cherry cheesecake muffins with a cream cheese and cherry jam filling hidden inside brown sugar batter with orange zest. Topped with chopped pecans.

Chocolate cake made with pureed red beets and melted unsweetened chocolate. Incredibly moist, deepens in flavor overnight, and finished with a simple powdered sugar dusting.

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.

European-style spice cookies with ground hazelnuts, lemon zest, and warm cinnamon, clove, and nutmeg. Topped with a whole almond and egg-glazed for a glossy finish.

Irish curd cake: a traditional sieved cottage cheese cheesecake in a shortbread crust with lemon zest and a sugar-butter glaze. Light alternative to heavy American cheesecake.

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.

Baked marmalade pancake: a Dutch baby-style oven pancake with puffed golden edges, almond extract, and a sweet swirl of orange marmalade and powdered sugar. Brunch theater in 30 minutes.

Tropical mango-pineapple-lime cheesecake on a gingersnap and macadamia nut crust with crystallized ginger, topped with fresh mango, kiwi, and pineapple slices.