9,732 cake recipes

Herbed rice cake baked with cheddar, dill, parsley, onion, and a hit of Tabasco. Cuts into crisp-edged squares that work as a side or vegetarian main.

Holiday ice cream cake: a triple-layer freezer cake with three flavors of ice cream stacked between chopped candy bars, Oreo cookies, and homemade chocolate ganache.

Old-fashioned date and pecan cake baked low and slow in a tube pan. More fruit and nuts than batter, with a dense, rich texture similar to fruitcake.

Old-fashioned cream caramel icing for jam cake: just heavy cream, sugar, and butter cooked to soft-ball stage, then beaten until spreadable. The Southern frosting that turns any layer cake into a showpiece.

Elegant layered chocolate mousse cake with praline rocher, rum syrup, and a glossy chocolate glaze. A showstopper French dessert.

A show-stopping layered meringue cake with toasted almond dacquoise, caramel-orange buttercream filling, and glazed orange slices. A French patisserie masterpiece for special occasions.

Buttermilk chocolate cake made with real unsweetened chocolate and topped with a from-scratch dark chocolate frosting. A rich, tender two-layer cake with deep cocoa flavor.

This chocolate cake includes bananas both in the cake and creamy sauce.

Maryland crab cakes pan-fried golden with a pound of crab meat, Italian breadcrumbs, dry mustard, and Worcestershire. Simple seasoning that lets the crab shine.

Lemony strawberry cheesecake builds a cinnamon-zwieback crust under a citrus-bright cream cheese filling, crowned with cooked strawberry topping. A retro three-layer dessert.

No-bake gumdrop peanut popcorn cake: a Bundt-shaped tower of popcorn, peanuts, and rainbow gumdrops bound by melted marshmallows and butter. A retro birthday party showpiece.

Light, airy cheesecake with whipped egg whites folded into the cream cheese filling, baked on a graham cracker crust and topped with sweetened sour cream, cinnamon, and nutmeg.

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.

Cooked coconut pecan icing made with evaporated milk, sugar, and margarine. A thick, buttery frosting with toasted coconut and pecans, poured over hot cake.

French chocolate cake from a 1953 recipe contest, made with cocoa powder, sour cream, and folded egg whites for a tender, tall crumb. Finished with a soft-ball brown sugar chocolate frosting that sets glossy and rich.

Moist chocolate cake with blended prunes, buttermilk, and cinnamon, finished with a rich cooked fudge frosting. Bake in a 13x9 pan or two 8-inch rounds.