90 cake glaze recipes

Two-ingredient citrus glaze with powdered sugar and fresh lemon or orange juice. Thin, glossy, and pourable for drizzling over cakes, quick breads, and scones.

French-style prune and Armagnac cake with a cornmeal crumb, yogurt for moisture, and a boozy glaze from the prune soaking liquid. Rustic and elegant.

A simple three-ingredient vanilla sugar glaze, just sugar, milk, and vanilla whisked smooth and poured over pound cake. Quick to make and easy to drizzle over berries for a finishing sweet sheen.

Rehruecken (saddle of venison cake) bakes a German chocolate-cinnamon sponge in a ribbed loaf mold, splits and fills with currant jelly, then glazes with chocolate and studs with slivered almonds.

Spiced chocolate glaze with warm cinnamon, made from cocoa powder, corn syrup, and oil. Stir over low heat until shiny, then drizzle over cakes or cookies.

Mocha marble cake made with tofu, tahini, honey, and coffee substitute swirled with chocolate glaze on a graham cracker crust. Creamy, dairy-free, and egg-free.

Layers of angel food cake, sweetened cream cheese, whipped topping, and fresh strawberries under a shimmering strawberry jello glaze. A no-bake showpiece for any gathering.

No-egg fruit cake loaded with candied cherries, pineapple, dates, toasted coconut, and nuts, bound with sweetened condensed milk and glazed with orange juice and honey.

Classic Boston cream pie with a tender cake flour sponge, vanilla custard cream filling, and chocolate glaze. A from-scratch version of the iconic layered dessert.

Simple orange glaze made with powdered sugar, fresh orange juice, and orange zest. Tinted with food coloring for a bright finish on cakes, cookies, and pastries.

Lemon-pecan torte made with ground pecans and matzoh meal instead of flour, topped with a lemon curd glaze. A naturally flourless cake perfect for Passover.

Streusel plum cake with a light, fluffy batter topped with halved plums, cinnamon-brown sugar crumble, and a vanilla glaze drizzle. Works with peaches, apples, or pears too.

Smooth chocolate glaze made by melting chocolate and butter in a double boiler, then stirring in powdered sugar. Pours silky and sets glossy on cakes or pastries.

Irish curd cake: a traditional sieved cottage cheese cheesecake in a shortbread crust with lemon zest and a sugar-butter glaze. Light alternative to heavy American cheesecake.

Polenta blueberry cakes are tiny lemon-glazed muffins with cornmeal grit, buttermilk tang, and juicy blueberries folded through. A make-ahead dessert or brunch bite for a crowd.

Cocoa-espresso cake loaded with toasted ground hazelnuts and glazed with warm seedless raspberry jam. Topped with fresh raspberries and chopped hazelnuts for an elegant, butter-free finish.