1,009 cafe cake recipes

This chocolate fudge cake hides two secret ingredients: beer for depth and sauerkraut for moisture. Rich, dark, and unbelievably tender with optional raisins and nuts.

Chocolate chip beer cake with sour cream, walnuts, and a cinnamon-sugar swirl baked in a tube pan. Incredibly moist with a tender, dense crumb from the beer and sour cream combo.

Chunks of apples and buttermilk make these cupcakes incredibly moist and delicious. Use most whole wheat flour, some vegetable oil and some butter to make these cupcakes a lot healthier without losing any great flavor and texture.

Buttery carob pound cake made with whole wheat flour and honey instead of refined sugar. Baked in a tube pan until dense, moist, and rich with warm, toasty carob flavor.

No-bake holiday chocolate cake layered with orange juice-soaked macaroons, bittersweet ganache, chopped prunes, and toasted almonds. Dusted with cocoa and chilled overnight for deep, complex flavor.

Baked apple pancake made with beer batter, beaten egg whites, Granny Smith apples, and cinnamon-brown sugar. A puffy, oven-baked skillet pancake that rises golden and dramatic.

Blue cornmeal pancakes made with egg whites, vanilla, and safflower oil for a lighter stack with a nutty, earthy crunch. Served with honey or molasses.

Kentucky cornmeal griddle cakes made with buttermilk, yellow cornmeal, and a touch of flour. Crispy-edged, golden pancakes with a slightly gritty bite, served with warm maple syrup.

Old-fashioned strawberry shortcake biscuits made with shortening, folded with melted butter, and cut into diamonds. Flaky, tender, and baked at high heat.

Pound cake brownies blend buttery pound cake richness with melted chocolate and chopped nuts. Dense, fudgy bars with a tender crumb, dusted with powdered sugar.

Fudge pudding cake that bakes into two layers: chocolate cake on top and a rich fudge sauce on the bottom. A self-saucing dessert with walnuts and real chocolate.

Buttermilk pancakes studded with plump dried cherries and crunchy macadamia nuts, finished with whipped cream. A Hawaiian-style brunch stack with sweet-tart, buttery flavor in every bite.

Low-fat lemon poppy seed bran pound cake with oat bran, non-fat lemon yogurt, and egg whites. The classic bright lemon-poppy flavor with a tender bundt crumb and a tangy lemon glaze.

A single-layer fudgy chocolate cake with dark corn syrup, pecans, and a shiny chocolate chip glaze. Brownie-dense and intensely chocolatey, this is the kind of cake you slice thin and savor slowly.

Apple pancakes folded with tart fresh apples, cinnamon, and nutmeg, finished with a homemade maple pecan butter for serious fall brunch energy. Buttermilk batter for fluffy, tender stacks.

Cheesecake cookie bars with a whole wheat walnut crust and honey-sweetened cream cheese filling flavored with lemon, vanilla, and fresh nutmeg. Cut into squares.