10,000 cake cake recipes

Southern lemon fruitcake with pecans, raisins, candied pineapple, and maraschino cherries. Light, golden, and lemon-forward, the alternative to traditional dark fruitcake.

Silken tofu replaces eggs and dairy in a tender, biscuit-style shortcake that's completely vegan yet still delivers the classic strawberry shortcake experience.

This rich dip made from strawberries, cream cheese and liqeur will add sophistication to your next dinner!

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

Extra-fluffy buttermilk pancakes dotted with cinnamon-sugar raisins. Whipped egg whites folded into the batter create a light, airy stack that puffs up tall on the griddle.

Microwave maple bacon pancake made with Bisquick, cheddar cheese, maple syrup, and crumbled bacon. A savory-sweet breakfast baked in a pie plate, ready in minutes.

Kaese blintzes are thin pancakes filled with sweetened cottage cheese and pot cheese, rolled into pouches and pan-fried golden. A classic Jewish brunch dish.

Turtle cheesecake with a chocolate wafer and walnut crust, studded with chocolate-caramel-pecan turtle candies. A rich Chicago-deli classic from the Eli's Cheesecake family.

Victorian jewels mini fruitcakes: brandy-soaked candied fruit, raisins, and walnuts baked into tender two-bite cakes. A glossy jelly glaze gives each one its jewel-box shine. Holiday gifting star.

Griddle cheesecakes made with pureed cottage cheese, cooked like pancakes and served with a fresh cranberry-orange sauce. A light, tangy twist on traditional cheesecake.

Lemon-berry bread with a tangy lemon glaze soaked into every slice. Fresh blueberries, bright citrus zest, and a poke-and-pour syrup finish make this quick loaf irresistible for brunch.

Cocoa cheesecake built on a toasted coconut and pecan crust, finished with a fluffy marshmallow meringue baked golden on top. Rich, nutty, and topped with a cloud of sweetness.

European-style buckwheat cake with ground almonds, filled and topped with a cranberry cottage cheese mousse set with gelatine. A naturally gluten-friendly torte with nutty, earthy flavor.

Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.

Traditional holiday fruitcake loaded with raisins, currants, citron, and pecans, enriched with sherry, honey, and orange marmalade. Baked low and slow, best after aging.

White chocolate hazelnut cheesecake with a crushed hazelnut cookie crust, hazelnut liqueur filling, and milk chocolate chunks. A rich, layered baked cheesecake topped with chocolate curls.