10,000 cake cake recipes

Classic from-scratch brownies made with real melted unsweetened chocolate for deep, bittersweet flavor. Rich, fudgy squares studded with optional walnuts, no boxed mix in sight.

Lighter peanut butter cookies that bake in 7 minutes flat. Reduced-fat peanut butter, a tablespoon of oil instead of a stick of butter, and a sugar-rolled crackle top. Tender, chewy, lower in fat than the classic.

Chocolate chip cookies built on shortening and all brown sugar for a chewy-edged, soft-centered crumb studded with semi-sweet chips and chopped pecans. Bake 8 minutes for chewy or 13 for crisp.

A delicious light snack that is perfect for the kids lunches or as a treat after dinner.

Greek Easter cookies (koulourakia) are buttery braided twists brushed with egg wash and sprinkled with sesame seeds, a traditional Orthodox Easter treat with a tender, not-too-sweet crumb.

Try this basic recipe for tasty peanut butter cookies which make an excellent light snack.

Cocoa-rich brownies loaded with melty semi-sweet chocolate chips and optional chopped nuts. Crackly-topped chocolate squares from one bowl, ready in an hour for any sweet emergency.

Banana fudge walnut brownies pack mashed banana into a fudgy chocolate brownie with crunchy walnuts. A clever way to use overripe bananas in a different dessert.

Stop looking for great blueberry muffins, these are delicious!

Indulge in the ultimate chocolate experience with these rich, dense, and fudgy brownies. Perfectly balanced with a crackly top and a moist center, this simple recipe delivers irresistible flavor in every bite. Ideal for chocolate lovers and easy enough for beginner bakers.

Use some whole wheat flour to replace all-purpose flour; use canola oil and applesauce to replace some of butter. Give these date pinwheel cookies a healthy twist. They not only deliver all the yumminess, but also lots of goodness.

Honey and cream griddle scones, an old-fashioned Welsh-style bakestone scone cooked on the stovetop, not baked. Whole wheat dough sweetened with honey and made tender with sour cream.

Persimmon muffins sweetened with honey and spiced with cinnamon, mace, allspice, and clove. Soft, autumn-fragrant breakfast muffins that bake in 15 minutes.

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

Melted butter mixed with brown and white sugars creates thick, bakery-style chocolate chip cookies that stay soft in the center with crisp edges when baked at precisely 325°F.

Maple whole wheat scones sweetened only with real maple syrup, with tart dried cranberries, orange zest, and warm nutmeg. A refined-sugar-free, whole-grain dome scone scored into wedges.