10,000 cake cake recipes

Maine apple bread studded with red apple chunks and walnuts, made with sour milk for a tender crumb. A classic New England quick bread baked in one loaf pan.

Chocolate-butterscotch brownies use butterscotch pudding mix as the secret base, folded with semisweet chocolate chips for a chewy bar with deep caramel notes. Mid-century pantry baking that delivers fast.

Soft banana cookies with brown butter penuche frosting: mashed ripe bananas in a cake-like dough, topped with a boiled brown sugar icing that hardens into a shiny, fudgy shell.

Buttermilk waffles whip a simple batter of flour, buttermilk, eggs, and a full cup of butter for ultra-rich, crisp-edged Belgian-style waffles. Classic weekend brunch recipe.

Bakery-sized oatmeal cookies loaded with chopped dates, walnuts, coconut, and sesame seeds, spiced with cinnamon, allspice, and almond extract. Crisp edges, chewy centers.

Crunchy Italian cantucci biscotti loaded with toasted hazelnuts, Frangelico liqueur, and almond extract. Twice-baked for that signature snap, ready for dunking in espresso.

Biscotti di Greve: Tuscan twice-baked cookies packed with toasted whole almonds and bright orange zest. Crisp, dippable, and built to keep for weeks. The Italian classic from Chianti country.

Sparkle cookies rolled in red and green sugar for a festive Christmas look. Made with cookie mix, almond extract, and cream of tartar for a soft, tender bite. Makes 4 dozen.

Pillowy soft almond cookies made with almond filling for intense flavor, topped with sliced blanched almonds. Lightly golden, tender, and fragrant. Makes 2-3 dozen.

Old-fashioned sugar cookies made with butter and oil for a tender, melt-in-your-mouth crumb. Rolled in sugar and pressed flat, these bake up with soft centers and lightly crisp edges. Makes 3 dozen.

Orange blossom spritz cookies made with butter, orange zest, and vanilla, pressed into decorative shapes and baked until firm. A classic holiday cookie press recipe.

Biscotti Napoletani: traditional eggless Italian almond biscotti with whole and ground almonds, sweetened with corn syrup. Twice-baked Neapolitan cookies built for dunking in espresso or vin santo.

Browned butter cookies with a nutty, toasted flavor baked into every bite. Simple thumbprint-style cookies made with just five ingredients and ready in under an hour.

A 5-ingredient cornmeal Sally Lunn bread made with buttermilk and sour cream, baked in a pie plate until golden. Tender, tangy, and impossibly easy Southern quick bread.

Authentic biscotti di Prato (cantucci): the traditional Tuscan twice-baked almond cookies, made with no butter for a hard, crunchy bite built for dunking in coffee or vin santo.

Cappuccino cream muffins with a cinnamon-chocolate ripple through the center and sour cream batter. Coffee shop flavor in a homemade muffin.