10,000 cake cake recipes

Tender chocolate cake using buttermilk and minimal butter for moist crumb without excess fat. Deep cocoa flavor in simple one-bowl recipe ready in 45 minutes.

Apple cake with a cinnamon-nut streusel topping, chopped apples folded into a brown sugar batter with sour milk. A tender, spiced sheet cake for fall baking.

Senior winner in Cake Division of 1953 Pillsbury Bakeoff.

Moist, chocolaty and creamy cake is always a popular dessert at any occasion.

Light apple cake made with whole wheat flour, apple juice concentrate, egg whites, and cinnamon-coated apple layers. Low-fat and naturally sweetened in a ring mold.

Old-fashioned brown sugar crumb cake uses a single mixture for both the cake and the crumb topping. A coffee-cake classic with cinnamon spice and a streusel-like crown, dusted with powdered sugar.

Eggless cocoa cake made with no butter, milk, or eggs. A depression-era style chocolate cake using vinegar and baking soda for lift, baked in a tube pan. Naturally vegan.

Old-fashioned griddle spice cakes made with sour milk, nutmeg, and baking soda, stacked with butter and sprinkled with cinnamon. A heritage breakfast treat served pie-style in wedges.

Clubwoman's Cake, a Depression-era egg-free and dairy-free chocolate cake made with vinegar and oil. A pantry-staples cake that mixes in one bowl with a fork and bakes up moist in 30 minutes.

Old-fashioned Pennsylvania ginger cakes with molasses, brown sugar, and a butter-lard shortening blend baked in muffin pans. Dense, spicy, and rich with that deep molasses flavor.

Homemade shortcake biscuits made with real butter, eggs, and milk. These flaky, golden rounds split open to cradle fresh strawberries and whipped cream for the ultimate strawberry shortcake.

Chocolate espresso cake made with brewed espresso and dark cocoa for deep coffee-amplified richness, plus a hint of almond extract. A 9x13 sheet cake that doubles down on chocolate flavor.

Apricot brandy cake layers a tender, spice-kissed crumb with sticky apricot preserves and brandy buttercream frosting. The secret? Apricot baby food keeps the cake moist and fruit-forward with zero fuss.

Maple pecan upside-down cake with pure maple syrup, brown sugar, currants, yogurt, and a hint of mace. Inverted to reveal a sticky, caramelized pecan topping served warm.

Pennsylvania Dutch funny cake baked in a pie shell with chocolate sauce on the bottom and vanilla cake on top. Two layers swap places in the oven like magic.

No-bake chocolate cake with melted chocolate, butter, crushed cookies, candied fruit, cherries, and almonds. Refrigerate overnight for a dense, fudgy slice.