10,000 cake recipes

Lemon sponge pudding cake that magically separates into three layers as it bakes: meringue top, sponge cake middle, and creamy lemon pudding on the bottom.

Mardi Gras king cake made from a rich buttery brioche-style yeast dough, shaped into a traditional oval ring, and topped with corn syrup and colored sugar. Hide the baby and let the good times roll.

Asian-style crab cakes with water chestnuts, dark sesame oil, and light mayo, pan-fried until golden brown. A lighter take on crab cakes with crunch from water chestnuts in every bite.

Gateaux piments, Mauritian chilli cakes made from soaked chana dal, green chilies, turmeric, and fresh herbs. Deep-fried into crispy golden fritters.

Mexican chocolate wedding cakes rolled in powdered sugar with unsweetened chocolate, brown sugar, butter, and chopped nuts. A rich, crumbly chocolate twist on the classic polvorones cookie.

Strawberry brownie torte with fudgy brownie layers, strawberry-studded vanilla ice cream filling, and a homemade chocolate sauce. A frozen layered dessert that's easier to make than it looks.

No-bake cherry icebox cake layered with graham crackers, instant pudding, and whipped topping, finished with cherry pie filling. Chills in 3 hours, no oven needed.

Lemon filling for cakes with egg yolks, fresh lemon juice, zest, and butter. A tangy, silky curd that spreads between layers. Stovetop or microwave method included.

Classic New York-style cheesecake with a graham cracker crust, creamy cream cheese filling, and tangy sour cream topping. Baked low and slow for a dense, crack-free finish.

Blueberry Graham Layer Cake recipe

Maryland-style crab cakes pan-seared then finished in a hot oven, served with a Dijon mustard cream sauce. Loaded with lump crab, colorful bell peppers, and just enough breadcrumbs to hold them together.

Deep-fried red bean paste cakes wrapped in egg roll skins and fried twice for a crispy, golden shell around sweet, smooth filling. Just three ingredients for a classic Asian dessert or snack.

No-bake English toffee refrigerator cake with rich chocolate mousse, graham cracker crumbs, and pecans, chilled for 24 hours. A make-ahead icebox dessert.

Passover-friendly chocolate sponge cake made with matzo meal, grated sweet chocolate, orange juice, and 12 separated eggs. Light, airy, and kosher for Pesach.

Flourless chocolate goo cake made with three-quarters of a pound of butter, semi-sweet chocolate, milk, and seven egg yolks. An intensely fudgy, barely-baked chocolate dessert served cold with whipped cream.

Mini pound cake baked in a 6-inch loaf pan with butter, sugar, egg, and flour. A scaled-down classic with a tender, buttery crumb and a golden top that springs back when pressed.