2,632 cake cake recipes

Italian rainbow cookies (seven layer cookies): three almond paste sponge layers tinted red, green, and yellow, stacked with raspberry jam, and coated in chocolate. A classic holiday bakery tradition.

Pumpkin date nut bread for the bread machine combines pumpkin pie filling, whole wheat flour, warm spices, walnuts, and chopped dates. Hands-off yeast loaf on the fruit and nut cycle.

Classic no-bake church windows with chocolate chips, colored marshmallows, shredded coconut, and chopped nuts. Chill overnight, slice into colorful rounds. Makes 3 dozen.

Old Greek bread blends barley, rye, and white flour with honey and olive oil into hearty rustic loaves baked hot to a deep brown crust. Traditional Mediterranean peasant bread.

Pumpkin chocolate chiffon pie with a no-bake chocolate-walnut crust and an airy spiced pumpkin chiffon filling. A holiday showpiece blending pumpkin and chocolate flavors.

Tomato-basil bread machine loaf with sun-dried tomatoes, basil, bran, and quinoa for a hearty sandwich bread with Italian flavors and whole-grain nutrition.

Fresh blueberry pie with a sour cream custard filling, vanilla, and a pecan streusel topping. Creamy, fruity, and crunchy in every slice.

Nusskipferl are Austrian yeast-leavened crescent cookies filled with sweet ground nut meringue. A traditional Viennese coffeehouse pastry rolled jelly-roll style and curved into delicate horns.

Three epic layers in one bar: a fudgy cocoa brownie base, a blanket of marshmallow creme, and a crunchy peanut butter-chocolate chip-rice cereal topping. Think Scotcheroos meet brownies in the best possible way.

Salt-rising bread made with a potato water starter fermented overnight. A heritage Appalachian yeast bread with a distinctive tangy flavor and dense crumb.

Polenta-millet bread with cornmeal, millet, bread flour, and whole wheat in a honey-sweetened yeast dough. A rustic, multigrain artisan loaf mixed in a bread machine and baked on a stone.

Chocolate-tipped butter cookies shaped into sticks, fork-pressed, and dipped in melted chocolate chips then rolled in chopped pecans or almonds. Elegant and melt-in-your-mouth tender.

Vegetarian black bean burrito bake with smoky chipotle sour cream, sweet corn, salsa, and melted Monterey Jack. Rolled in whole wheat tortillas and baked until bubbly.

Sourdough whole wheat bread blends an active starter with stone-ground wheat flour, wheat germ and molasses for a hearty, high-fiber sandwich loaf. Tangy, nutty and bakes in a standard loaf pan.

Prune Buns are old-fashioned yeasted sweet buns filled with prune preserves - built on an overnight sponge starter and a butter-rich dough, finished with powdered sugar.

Dark rye cornmeal bread combines whole wheat pastry flour, rye, and cornmeal with carob, molasses, and instant coffee for deep color and flavor. Nutty, hearty yeast loaf for sandwiches or toast.