10,000 cake recipes

Two-ingredient brown rice flour griddle cakes, naturally gluten-free. Ferment the batter overnight for tangy flavor or cook them right away like crepes.

Flourless walnut cake with ground walnuts, whipped egg whites, and lemon zest. Naturally gluten-free, dramatically tall, dusted with powdered sugar and cocoa.

Chesapeake-style crab cakes bound with a creamy white sauce, seasoned with dry mustard and Worcestershire, then breaded and pan-fried golden. Straight from the Delmarva Peninsula.

Ribbon refrigerator cake with layers of graham crackers and a pineapple-walnut filling set with gelatin. A vintage no-bake icebox dessert topped with whipped cream.

Classic pound cake made with powdered sugar, margarine, eggs, flour and a hint of lemon. Dense, buttery and finished with a dusting of powdered sugar. Baked low and slow in a tube pan.

Old-school fried crab cakes bound with just enough breadcrumbs and a single egg yolk so the sweet lump meat actually shines. Worcestershire and dry mustard sharpen the edges, served with lemon wedges and golden crisp.

Irish Porter Cake is a dense, dark fruit cake made with Guinness, currants, raisins, mixed peel, and warm spices. Bakes for up to 3 hours, then rests a full week before cutting.

Butterscotch coffee cake using frozen dinner rolls layered with butterscotch pudding mix, cinnamon, butter, and pecans, risen overnight for a fuss-free brunch pull-apart.

Senior winner in Cake Division of 1953 Pillsbury Bakeoff.

Buttermilk chocolate cake split and filled with coconut-pecan cream, then blanketed in sour cream chocolate frosting. A Southern showpiece worth every step.

Moravian Scotch cakes, a 4-ingredient Pennsylvania Dutch shortbread cookie with caraway seeds, topped with boiled icing and colored sugar. A crisp, buttery heritage recipe.

Peanut pudding cake with four layers: peanut shortbread crust, peanut butter cream cheese, chocolate-vanilla pudding, and whipped topping with crumbled chocolate bars. A crowd-pleasing potluck dessert.

Overnight coffee cake built from frozen bread dough, butterscotch pudding, brown sugar, and cinnamon. Assembled at bedtime, baked fresh in the morning, and pulled apart by hand.

Israeli-style crustless cheesecake with tangy leben, whipped egg whites, and a vanilla pudding topping. A light, airy baked cheese cake that's tall, fluffy, and not overly sweet.

European-style chocolate hazelnut cake made with ground hazelnuts and breadcrumbs instead of flour. Whipped egg whites keep it light while chocolate, butter, and cinnamon bring deep, warm flavor.

Parmesan squash cakes pan-sear crispy-edged patties of shredded yellow squash, shallot, parsley, and grated Parmigiano, then finish in the oven. A low-carb vegetarian side or brunch bite.