10,000 cake cake recipes

Make-ahead slice-and-bake hermit cookies with five warming spices, plump raisins, and buttery dough. Roll into logs, freeze, slice, and bake fresh cookies anytime.

Molasses cookies with a surprising hit of mint extract, warm cinnamon, ginger, and clove. Crackly sugar-rolled tops and chewy spiced centers.

Finikia are Greek torpedo-shaped semolina cookies scented with orange and cinnamon, baked golden then dipped in a honey-cinnamon syrup and rolled in sesame or walnuts. Traditional Christmas melomakarona.

Soft pumpkin cookies loaded with cinnamon, cloves, nutmeg, raisins, and walnuts. A big-batch holiday cookie with warm spice flavor in every cakey bite.

Smith's banana bread is a fat-free whole wheat loaf with crushed pineapple, currants or apricots, fresh orange zest, and overripe bananas. A naturally sweet, dairy-free quickbread with no added sugar.

Chinese-American almond cookies with butter, ground almonds, and almond extract for double the nutty flavor. Egg-washed and baked golden, these are the takeout-restaurant cookies you can finally make at home.

Rich date-nut chocolate chip cookies with brown sugar, chopped dates, walnuts, and flaked coconut. A loaded drop cookie with deep caramel sweetness and chewy texture.

Classic butter-rich oatmeal cookie dough rolls that freeze for 6 months, ready to slice and bake into chewy raisin nut cookies any time.

Spiced applesauce bars studded with raisins and walnuts, topped with decorative walnut halves before baking into soft squares.

Sugarplum black forest torte stacks four thin chocolate buttermilk layers with a fudgy chocolate-almond filling and almond whipped cream. A nutty twist on the classic, with toasted almonds in every bite.

Bran-rich blueberry lemon muffins blend wheat bran, whole wheat flour, and tangy lemon zest with juicy berries and dark molasses. A high-fiber breakfast muffin with bright citrus pop.

This cornbread is delicious, use cream style corn, stir in scallions and cheddar cheese, cheesy and moist.

Classic peanut butter cookies with the iconic fork-crossed tops, soft chewy centers, and crisp edges. Made with creamy peanut butter, shortening, and both sugars for old-school texture.

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.

Mrs. Fields pumpkin spice cookies with dark brown sugar, plump raisins, and toasted walnuts. Soft, cakey, and packed with warm fall spice. A copycat worth making.

Double chocolate biscotti with wine-plumped dried cherries, melted bittersweet chocolate, and cocoa powder. Crisp, dunkable cookies that stay fresh for a month.