10,000 cake cake recipes

Buttery rum muffins spiced with nutmeg and cloves, brushed with a warm rum-sugar glaze while still hot. Inspired by the classic hot buttered rum cocktail.

Buttermilk chive biscuits: tender flaky biscuits with chopped fresh chives baked at 425°F for tall, golden tops. Ready in 45 minutes from start to plate.

Deep-fried pineapple fritters with crushed pineapple folded into the batter, served with a brown sugar and pineapple juice sauce. Crispy outside, fruity and tender inside.

Two recipes in one: tangy sourdough buttermilk biscuits baked golden or fried sourdough scones from the same overnight starter dough. Use your sourdough discard for fluffy, flaky results.

Tender buttermilk muffins spiced with cinnamon and nutmeg, topped with a sugar sprinkle. A simple one-bowl recipe with a soft crumb and warm spice flavor, great for breakfast or brunch.

Homemade vanilla wafer cookies bake up crisp, golden and buttery with a full tablespoon of vanilla in every batch. The pantry essential for banana pudding and trifles.

Lemon refrigerator cookies with fresh lemon juice, lemon zest, and chopped nuts. A slice-and-bake icebox cookie with bright citrus flavor that makes 6 dozen from one batch of dough.

Bite-sized sour cream muffins loaded with chopped chocolate-covered toffee bars, baked golden with more candy crumbled on top. Makes 36 mini muffins in 40 minutes.

Chocolate icebox cookies slice and bake from a chilled dough log. Make-ahead, freezer-friendly slice-and-bake cookies that stay fresh for weeks before baking, perfect for holiday cookie tins.

Buttery blondie crust loaded with chocolate chips, orange extract, and sweetened condensed milk creates a cookie-like base for your favorite desserts.

Zucchini bread with grated zucchini, cinnamon, and vanilla that makes two moist loaves. Simple, freezer-friendly, and loaded with warm spice.

Deep-fried apple fritters with diced apples in a simple egg batter, served with a homemade maple-brown sugar syrup. Crispy outside, tender and fruity inside.

Fruity buckwheat muffins fold Granny Smith apples and dates into a half-buckwheat-flour batter for nutty, hearty whole-grain muffins with natural sweetness in 35 minutes.

Crispy, golden corn sticks rolled in melted butter and baked until crunchy. Made with creamed corn for a tender, slightly sweet center. Ready from scratch in under 30 minutes.

Date nut raisin bread softened by boiling water over the fruit before mixing, creating a moist, tender quick bread loaded with walnuts and dried fruit. Egg-white-only batter keeps it lighter.

German anise cookies beaten for 20 minutes until fluffy, dried overnight, then baked golden for distinctive chewy-crisp springerle-style treats.