3,122 cake cake recipes

Soft molasses drop cookies spiced with warming ginger and cloves that stay moist and chewy when you don't overbake them. Classic old-fashioned cookies made without eggs for a simple, reliable recipe.

Tender buttermilk dumplings steamed in bubbling wild grape juice with whole grapes. An old Appalachian tradition that turns foraged fruit into a warm, purple-stained comfort dessert.

Heath bar cookies loaded with frozen toffee bar chunks and nuts in a slice-and-bake butter cookie dough. Crispy edges, buttery crumb, and pockets of crunchy chocolate-covered toffee in every bite.

Honey cut-out cookies with lemon extract, rolled thin and baked until lightly golden. A sturdy dough that holds its shape for holiday decorating with powdered sugar glaze.

Almond torte made in the food processor with almond paste, butter, and a generous lift of eggs. Dense, marzipan-rich, and ideal with coffee. The processor method takes the work out of beating.

Gingerbread dough made the old-fashioned way with boiled molasses, shortening, allspice, and cinnamon. Perfect for rolled cookies, houses, or cut-out shapes.

Chinese New Year almond cookies with a thumbprint dipped in red food coloring. Crisp, sandy shortening cookies meant to bring good luck to the lunar new year table.

Classic buttermilk waffles with crisp edges and fluffy centers. Simple batter made with sour milk for tang and tender texture that beats any mix.

Four-layer double-chocolate torte with unsweetened chocolate cake, chocolate filling, and whipped cream frosting in alternating layers. A tall, impressive celebration cake with intense chocolate flavor and a light cream finish.

Mom's whole wheat blueberry pancakes use applesauce and soy milk for a dairy-free vegan-friendly breakfast. Hearty whole-grain pancakes with juicy berries and no eggs.

Basic holiday butter cookies with a tender, melt-in-your-mouth crumb from cornstarch in the dough. This versatile base recipe can be rolled, cut, or shaped into any holiday cookie you want.

Moist quick bread studded with apples, apricots, and walnuts spiced with allspice and cinnamon for a fruity breakfast loaf perfect with coffee or tea.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Old-fashioned cake doughnuts made from scratch with nutmeg and vanilla, deep-fried and dusted with sugar. No yeast, no rising time, no fuss.

Traditional New Mexican biscochitos made with lard, egg yolks, anise, and vanilla. Rolled, cut into shapes, and baked until tender. New Mexico's official state cookie and a holiday staple.

Thin, lacy sesame wafers with nutty toasted sesame seeds and brown sugar. These crisp, buttery cookies spread into golden wafers as they bake, making 4 dozen irresistible treats.