10,000 cake cake recipes

Brown sugar berry scones with caramel-sweet brown sugar, juicy blueberries, and a tender, big-batch crumb. A no-egg scone that bakes up soft in the middle with lightly crisp edges.

Lighter peanut butter cookies that bake in 7 minutes flat. Reduced-fat peanut butter, a tablespoon of oil instead of a stick of butter, and a sugar-rolled crackle top. Tender, chewy, lower in fat than the classic.

Chocolate chip cookies built on shortening and all brown sugar for a chewy-edged, soft-centered crumb studded with semi-sweet chips and chopped pecans. Bake 8 minutes for chewy or 13 for crisp.

Classic from-scratch brownies made with real melted unsweetened chocolate for deep, bittersweet flavor. Rich, fudgy squares studded with optional walnuts, no boxed mix in sight.

Try this basic recipe for tasty peanut butter cookies which make an excellent light snack.

Greek Easter cookies (koulourakia) are buttery braided twists brushed with egg wash and sprinkled with sesame seeds, a traditional Orthodox Easter treat with a tender, not-too-sweet crumb.

Stop looking for great blueberry muffins, these are delicious!

Persimmon muffins sweetened with honey and spiced with cinnamon, mace, allspice, and clove. Soft, autumn-fragrant breakfast muffins that bake in 15 minutes.

Cocoa-rich brownies loaded with melty semi-sweet chocolate chips and optional chopped nuts. Crackly-topped chocolate squares from one bowl, ready in an hour for any sweet emergency.

Banana fudge walnut brownies pack mashed banana into a fudgy chocolate brownie with crunchy walnuts. A clever way to use overripe bananas in a different dessert.

Use some whole wheat flour to replace all-purpose flour; use canola oil and applesauce to replace some of butter. Give these date pinwheel cookies a healthy twist. They not only deliver all the yumminess, but also lots of goodness.

Indulge in the ultimate chocolate experience with these rich, dense, and fudgy brownies. Perfectly balanced with a crackly top and a moist center, this simple recipe delivers irresistible flavor in every bite. Ideal for chocolate lovers and easy enough for beginner bakers.

Honey and cream griddle scones, an old-fashioned Welsh-style bakestone scone cooked on the stovetop, not baked. Whole wheat dough sweetened with honey and made tender with sour cream.

Maple whole wheat scones sweetened only with real maple syrup, with tart dried cranberries, orange zest, and warm nutmeg. A refined-sugar-free, whole-grain dome scone scored into wedges.

Melted butter mixed with brown and white sugars creates thick, bakery-style chocolate chip cookies that stay soft in the center with crisp edges when baked at precisely 325°F.

Chocolate chip and almond biscotti are twice-baked Italian cookies built for dunking. Toasted almonds, semi-sweet chips, and a splash of whiskey give these crisp logs serious depth.