1,651 cake cake recipes

Three-ingredient vegan whipped cream blended from silken tofu, maple syrup, and vanilla. Dairy-free, cholesterol-free, and ready in 15 minutes. Spoon it over pies, cakes, fresh berries, or anywhere you crave a light, creamy topping.

Lemon glaze made with egg white, powdered sugar, fresh lemon zest, and lemon juice. A smooth, glossy icing for cookies, cakes, and German-style baked goods.

Lime delight is a no-bake retro Jello dessert: lime gelatin and lemon juice folded into whipped evaporated milk, set on a graham cracker crust for a fluffy citrus fridge cake.

Pillowy whipped cream frosting paired with a glossy, ruby-red raspberry sauce. Two quick components that turn any plain layer cake into a showpiece in under 30 minutes.

Prune puree: a low-fat baking substitute made from blended pitted prunes with fruit juice and lecithin. Replace butter or oil in brownies, cakes, and muffins with richer, moister results.

Fresh peach sauce with orange juice and nutmeg, thickened with cornstarch. A warm fruit topping for pancakes, waffles, ice cream, or pound cake.

Red and golden raspberries marinated in a honeyed raspberry puree. A simple, elegant fruit dessert or topping for ice cream and angel food cake.

A simple three-ingredient vanilla sugar glaze, just sugar, milk, and vanilla whisked smooth and poured over pound cake. Quick to make and easy to drizzle over berries for a finishing sweet sheen.

Baked apples and pears layered with buttered cake and topped with a peaked meringue. A classic British fruit dessert with warm spice and lemon.

Herman milk sourdough starter: a sweet, milk-based fermented batter that becomes the base for Amish friendship bread, cinnamon coffee cakes, and quick breads. Pass cups along to friends; the starter never runs out.

Two-ingredient citrus glaze with powdered sugar and fresh lemon or orange juice. Thin, glossy, and pourable for drizzling over cakes, quick breads, and scones.

Simple orange glaze made with powdered sugar, fresh orange juice, and orange zest. Tinted with food coloring for a bright finish on cakes, cookies, and pastries.

Vegetable hash brown blends shredded potato, sweet potato, turnip, shallot, and cilantro into a crispy oven-golden skillet cake. A veggie-packed vegetarian brunch or side with double-browned edges.

Potato and sweet potato torte: thin-sliced Yukon gold and sweet potatoes layered with buttery thyme-scented leeks, baked into a tender, stacked round cake you flip out and slice at the table. A stunning vegetable side.

Puree of apricots made from dried apricots simmered tender, blended smooth with honey and orange zest. A three-ingredient sauce for desserts, cakes, custards, or spooning over yogurt.

Two-ingredient cream cheese icing sweetened with maple syrup and blended smooth. No powdered sugar needed. Ready in 10 minutes and pairs with carrot cake, banana bread, and more.