10,000 cake recipes

This cake can be served alone or with a chocolate sauce.

Classic fluffy and light Angel Food Cake topped with juicy raspberries.

A light sponge cake rolled around sugared fresh strawberries and billowy whipped cream. Looks like it came from a French patisserie, but you made it in your own kitchen.

Tasty and good for you too. The mint, cilantro, crab and corn go very well together.

Yummy Easy Delicious Dessert for any occasion Great for summer

Angel food cake is the guilt-free dessert for most of us, it's light and delicious on its own, or serve it with your favorite fruit compote.

Light and airy blueberry cake with a folded meringue batter, juicy fresh berries throughout, and a crackly sugar-dusted top. An old-fashioned snacking cake that lives up to its name.

Not sure who names this cake, but all I can say this cake tastes absolutely delicious. It's moist, fluffy, and soft. The cream on top adds extra creaminess and richness, it's a decadent dessert that everyone will ask for second piece.

Cocoa bundt cake with chocolate glaze: a one-bowl buttermilk batter that turns out tall, tender, and deeply chocolatey thanks to a half cup of cocoa and a quick double-speed beat.

Best chocolate cake with fudge frosting: a one-bowl chocolate cake with unsweetened chocolate and buttermilk, finished with a boiled candy-style fudge frosting that sets glossy and dense.

Russian tea cakes (Mexican wedding cookies) with butter, almonds, and vanilla, baked low and slow then packed in powdered sugar. Tender, crumbly, and snow-white.

Apple pecan pound cake with sauteed Granny Smith apples, toasted pecans and a hot caramel glaze drizzled over a tender bundt. Fall dessert that tastes like apple pie in cake form.

Fluffy, soft and delicious. This recipe does not use milk. The best bread-cake texture I have ever made or tasted.

This classic favorite is perfect with a cup of tea or coffee. No need to spend $3 for a slice at Starbucks, it's much better to make it yourself.

A German classic, rich and delicious and not too sweet!

This recipe is easy, cheap, nutritious, and my four kids (age 1,2,4, and 5) all eat 2 or 3 of them each time I make it. The first time I made it, I had to double the recipe in a hurry because everyone ate so much. It's even good without sauce.