1,651 cake cake recipes

A bright, silky smooth fruit sauce bursting with raspberry flavor. Perfect to dress up ice cream or cheesecake and especially good with angel food cake or chiffon.

Don’t throw away citrus peel. You can use the peel of orange, lemon, lime or grapefruit. This is commonly used in fruit cakes and desserts. If you like try this recipe.

Boxty is the traditional Irish potato pancake that blends fluffy mashed potato with raw grated potato into a tender, golden cake. Pan-fried crisp and served with bacon, tomatoes, and a dollop of sour cream.

Old-fashioned potato sourdough starter: a yeast-and-flour starter fed with raw potato for biscuits, breads, and pancakes. Pioneer-style starter that improves with age.

Tamarind chutney with pureed raisins, toasted cumin, and a whisper of cayenne. Sweet-sour imli chutney for samosas, chaat, pakoras, and every Indian snack worth eating.

A soft, vanilla-scented bread machine loaf studded with rainbow sprinkles. Just 5 minutes of prep, then the machine does the work. Kids go absolutely wild for this one.

Elegant individual tiramisu parfaits layered in stemmed glasses with mascarpone Italian meringue, coffee-soaked crumbs, dark rum, and bittersweet chocolate triangles.

Fresh strawberry glace is a glossy ruby cake topping cooked from macerated strawberries, sugar, lemon, and cornstarch. Pours like syrup, sets like jelly, and turns any plain cake into a centerpiece.

Lemon bisque is a vintage no-bake dessert: whipped evaporated milk and lemon Jello layered between sweet graham cracker crumbs for a tangy, fluffy refrigerator cake.

Substitute the cake for the cobbler with this quick and easy to follow recipe.

Friendship fruit starter ferments pineapple, peaches, apricots, and cherries in brandy and sugar for three weeks. A boozy heirloom base for cakes, ice cream, or gifting.

Raisin puree fat substitute for baking, made with just raisins, water, and vanilla. Replaces butter or oil 1:1 in cookies, cakes, and brownies while keeping baked goods moist and chewy.

Use this creme anglaise to serve with gingerbread or coffee cake, absolutely delicious!

Serve this cream with your favorite cake, or for filling, creamy and tasty.

Old-fashioned boiled chocolate icing with just four ingredients: chocolate, sugar, milk, and water. Sets glossy and firm on a cooled cake.

Use on cakes or cookies or anywhere you need a sweet shiny glaze.