10,000 cake cake recipes

Gluten-free Mexican cheese bread made with rice flour, soy flour, enchilada sauce, and grated cheese. A savory quickbread with a spicy kick, no wheat needed.

Jumbo gingersnaps spiced with molasses, maple syrup, ginger, cinnamon, and cardamom, rolled in sugar before baking. Hand-sized, crackle-topped, soft-chewy cookies.

Warmly spiced zucchini muffins with oats, pecans, cinnamon, ginger, and nutmeg. Dip the tops in melted butter and cinnamon sugar while still warm for a bakery-style finish that's absolutely irresistible.

Soft molasses cookies spiced with ginger, cinnamon, allspice, and cloves. A classic LA Times recipe that bakes up thick, cakey, and deeply spiced.

Applesauce carrot and raisin bread is a butter-free quickbread sweetened with applesauce, lifted with cinnamon and shredded carrot, and studded with golden raisins.

Doughnut muffins taste like old-fashioned cake doughnuts in a muffin tin. Warm muffins dipped in melted butter and rolled in cinnamon sugar, with that signature nutmeg backbone.

Brownies baked in mason jars with cocoa, buttermilk, and cinnamon. A sealed jar brownie that makes a charming homemade gift, decorated with fabric and ribbon.

Pearls and chocolate cookies are chewy dark chocolate drop cookies loaded with white chocolate chips (the pearls). A reverse-palette chocolate chip cookie, ready in 20 minutes.

Classic buttermilk waffles with melted butter, three eggs, and a heavy hand of leavening. Crisp edges, fluffy interiors, ready for berries and maple syrup.

Holiday pumpkin muffins with pumpkin pie spice, buttermilk, and a simple powdered sugar glaze. Soft, warmly spiced, and ready in 25 minutes for Christmas morning breakfast.

Chewy butterscotch oatmeal cookies made with brown sugar, quick oats, and vanilla. A simple drop cookie with crispy edges and a soft, caramel-flavored center that comes together fast.

These flapjacks are leaps and bounds better than any other I've tested. The key is the buttermilk which makes them thick and fluffy and adds just the right flavor.

Old-school lard pie crust with egg, vinegar, and a touch of brown sugar. One batch yields four disks for double-crust pies. The flakiest crust comes from cold lard worked into the size of tiny peas.

Cholesterol free buttermilk pancakes swap whole eggs for liquid egg substitute, keeping the tangy buttermilk lift and tender crumb without the yolks. Heart-smart Sunday breakfast.

Skillet bread bake with a sour cream dough crust, ricotta and Swiss cheese filling, crispy bacon, Dijon mustard, and dill. A savory brunch centerpiece cut into wedges.

Classic Zucchini Nut Bread: a traditional cinnamon-spiced loaf with shredded zucchini and chopped nuts. Makes two loaves, freezer-friendly, with timeless coffee-cake comfort.