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Georgia Peaches-And-Cream Cake

Georgia peaches-and-cream cake: a layer of juicy fresh peaches under a tender sour cream cake and a cinnamon-brown sugar crumb. Part cobbler, part coffee cake, all Southern summer comfort.

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Original Red Velvet Cake & Frosting

Original red velvet cake with old-school ermine frosting: tender buttermilk crumb tinted deep red, finished with the cooked-flour boiled milk icing that came before cream cheese took over.

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Martha Washington Devil's Food Cake

Martha Washington devil's food cake made with unsweetened chocolate and buttermilk for a deeply rich, moist two-layer chocolate cake. A classic from-scratch recipe with old-fashioned technique.

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Starlight Double-Delight Cake (1951)

This 1951 Pillsbury Bake-Off classic layers chocolate-mint cake with a cream cheese frosting made from semisweet chocolate, peppermint extract, and powdered sugar. A retro showstopper.

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First Prize Chocolate Fudge Cake

First prize chocolate fudge cake, a flourless-style dense chocolate cake with semisweet chocolate, coffee, and folded egg whites. An award-winning showstopper with deep fudgy texture.

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Frangelico Chocolate Cake with Frosting

Frangelico chocolate cake with coffee-spiked cocoa frosting. Hazelnut liqueur and strong coffee deepen the chocolate flavor in this rich, two-layer celebration cake.

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Butter Cream Ribbon Fudge Cake

Dense chocolate fudge cake layered with a tangy cream cheese ribbon and covered in rich fudge frosting. Made with real unsweetened chocolate for deep, intense flavor.

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My Favourite Red Velvet Cake

Red velvet cake with a tender buttermilk crumb, a hint of cocoa, and tangy cream cheese frosting. The Southern classic with vinegar-and-soda lift for that signature soft texture and deep red color.

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Double Chocolate Coca Cola Cake

Double chocolate Coca-Cola cake, a moist chocolate sheet cake made with real Coke and buttermilk, finished with warm chocolate frosting poured over the still-warm cake. A Southern potluck classic.

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Peanut Butter Chocolate Fudge Cake

Peanut butter chocolate fudge bundt cake with chocolate and peanut butter chips baked in, topped with a double glaze. Rich, dense, and over-the-top.

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Sock-It-To-Me Coffee Cake

Sour cream coffee cake baked in a bundt pan with a cinnamon-pecan streusel bottom and brown sugar-cinnamon topping layered through the center. Brunch perfection from a cake mix.

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Whole Wheat Carrot-Pineapple Cake

Whole wheat carrot pineapple cake is a moist, dairy-free, low-fat one-bowl cake sweetened with applesauce and pineapple. No oil, no butter, no yolks, all the carrot cake flavor.

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Frosted Peanut Butter Cake Squares

Frosted peanut butter cake squares bake a tender peanut butter cake under chocolate-peanut butter frosting and chopped peanut butter cups. Bakery-style chocolate-and-PB nostalgia.

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Pistachio Cake with White Chocolate Buttercream

Three-layer pistachio cake with white chocolate buttercream, orange zest, and almond extract. A showstopper dessert with chopped pistachios pressed into the frosting.

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White Chocolate Frosted White Cake

White chocolate frosted white cake folds melted white chocolate into a tender buttermilk cake, then crowns it with a fluffy whipped white chocolate frosting. A double-white-chocolate layer cake for celebrations.

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Snapper Cakes with Spicy Pepper Sauce

Crispy red snapper cakes loaded with Creole seasoning, basil, cilantro, Dijon, and lime, sauteed golden in butter. Served with a spicy roasted pepper sauce.

Showing 2817 - 2832 of 9732 recipes

Cake Tips

Cake Survival Guide

There are several ways a frosted layer cake can turn awry. Prevent common mistakes by reading this cake survival guide.

Baking Survival Guide

Discover the secrets to perfect baking with our expert tips. From measuring ingredients to oven temperature, we cover all the basics. Learn about using the proper size, measuring ingredients, and placing oven racks; it pays to know your oven.

Vanilla Beans

All about vanilla beans and vanilla for cooking.

Baking Pan and Dish Volume Guide

Refer to this chart when you don't have the exact baking dish or pan size needed called for in a recipe or when you want to adjust the shape of the baked good.

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