3,122 cake cake recipes

Brown sugar drop cookies made with buttermilk, shortening, and just seven ingredients. Soft, chewy, and caramelly with a one-hour chill and 10-minute bake.

Chewy brown sugar walnut bars made with just seven ingredients, no mixer needed. Bake in a square pan, cut into squares, and serve warm for a simple treat.

Berry teatime muffins with rolled oats, brown sugar, and fresh or frozen blueberries or raspberries. Hearty, lightly sweet, and quick. Bake as standard muffins or mini muffins for tea service.

Peanut butter cup muffins with chocolate cocoa batter and pockets of melty peanut butter chips. A bakery-style breakfast or after-school muffin that tastes like a candy bar.

Light fudge brownie sundae with a self-saucing chocolate cake baked over a built-in fudge layer, topped with frozen yogurt. A reduced-fat dessert that uses applesauce in place of butter.

Fat-free cinnamon-raisin biscotti made with egg whites. Twice-baked Italian cookies that crunch hard, dunk well, and skip butter and yolks entirely.

Soft drop cookies made with mashed cooked carrots and shredded coconut, topped with a bright orange butter icing. Makes 4 dozen, great for holiday cookie trays and bake sales.

Glazed honey spice cookies with cinnamon, cloves, mace, and allspice, finished with a thin vanilla sugar glaze. Old-world cookies that bake up firm, keep beautifully, and taste better the day after baking.

Italian biscotti with toasted walnuts, orange zest, and black pepper. The savory-sweet hybrid that pairs with dessert wine, cheese, or after-dinner coffee.

Quick apple bread with chopped unpeeled apples, cinnamon, and a tender shortening-based crumb. A simple weekday loaf that bakes up moist with a hint of orchard sweetness.

Maple walnut brownies made with brown sugar, melted butter, and maple flavoring for a blondie-style bar with a caramel-like chew. Studded with walnuts and dusted with powdered sugar.

An excellent way to use up my over-ripe bananas. These muffins were so moist and yummy. My grab-and-go breakfast and a nutrition-dense snack during the day. I usually make a big bunch, and freeze most of them.

Savory onion shortbread with cornmeal, Italian herb seasoning, and golden sauteed onions on top. A layered cornbread loaf with herbs baked through and caramelized onions crowning the top.

Low-fat blueberry bran muffins kept moist with applesauce instead of oil, packed with wheat bran and whole wheat for fiber, and dotted with juicy blueberries. A wholesome, freezer-friendly breakfast.

Lighter bran muffins made with all-bran cereal, egg whites, skim milk, whole wheat flour, and just a tablespoon of sugar. A wholesome, fiber-rich breakfast muffin.

Make-ahead chocolate chip cookie dough that keeps in the fridge for up to 4 weeks. Sour cream keeps them soft and chewy, pecans add crunch, and you can bake a fresh batch whenever the craving hits.