763 cake pan recipes

No-fail pound cake with butter, sugar, eggs, and flour, baked low and slow in a tube pan. Six ingredients, dense moist crumb, the kind of cake that makes you look like a pro.

Italian tiramisu made with Pan di Spagna sponge cake, mascarpone zabaglione, espresso-brandy soak and whipped cream. Classic restaurant-style layered dessert.

Kekstorte is a classic German no-bake cookie cake layering crisp butter cookies with rum-spiked cocoa-coconut cream, chilled overnight in a loaf pan until sliceable and rich.

Buttermilk coffee cake with crushed toffee candy bars and pecans layered through a brown sugar crumb batter, baked in a mini Bundt pan. Crunchy, buttery, and perfect for brunch.

Buttery sour cream pound cake with ribbons of cinnamon-pecan swirl baked in a Bundt pan. Tender, rich, and utterly irresistible.

Pan-fried crab cakes with dry mustard and egg yolks, served with a creamy tomato dill sauce. Golden-crusted on the outside, tender flaked crab on the inside.

Airy chocolate cake made with 7 beaten egg whites and rich cocoa, topped with glossy chocolate chip glaze. Classic chiffon texture bakes in a tube pan for 65 minutes.

Pineapple upside-down cake with a butterscotch brown sugar base, pineapple rings, and maraschino cherries baked in a round pan. Served warm with whipped cream.

Swedish chocolate Bundt cake with melted unsweetened chocolate, heavy cream, and a breadcrumb-coated pan for a crisp crust. Dense, rich, and unfrosted.

A tender buttermilk blueberry cake studded with toasted pecans and scented with orange rind and almond extract. Baked in a springform pan and dusted with powdered sugar.

Chocolate pound cake made with melted German chocolate, butter, and a hint of almond extract. Dense, rich, and baked in a Bundt pan with no frosting needed.

Simple cookie bars with a cake-like base topped with fruit pie filling and powdered sugar. A vintage sheet pan dessert that feeds a crowd with minimal effort using canned filling.

Macadamia fudge torte with devil's food cake mix, pureed pears, chocolate chip filling, and warm butterscotch sauce. A layered springform pan dessert.

Lemon rose geranium angel cake: a classic cloud-light angel food cake perfumed from below by fresh lemon rose geranium leaves lining the pan. Delicately floral, snow-white, and finished with fresh berries and edible flowers.

Crab and corn cakes pulse half the corn with garlic, mustard, and egg as a binder, then mix with whole corn kernels, lump crab, and scallions for pan-fried savory cakes. A summer-easy seafood appetizer.

Oatmeal raisin sheet cake spiked with cinnamon, cloves, and plumped raisins, baked thin on a sheet pan and finished with a quick poured icing. The bake-sale and potluck cake that feeds a crowd of 24.