10,000 cake recipes

If you are a major fan of Devil's Food Cake you will enjoy every second of these scrumptious cookies.

Reine de Saba, the classic French chocolate almond cake with a fudgy center and glossy chocolate glaze. Ground almonds replace most of the flour for a rich, dense crumb.

This ultra-rich chocolate bar poundcake melts milk chocolate into buttermilk batter for a dense, velvety crumb that practically dissolves on your tongue. A showstopper dusted with powdered sugar.

Buttery chocolate madeleines with a Kahlua syrup brush for extra moisture. These shell-shaped French cookies stay fresh for days and freeze beautifully.

Three-layer pineapple meringue torte with crushed pineapple cake, cashew-studded meringue baked right on top, and a pineapple whipped cream frosting.

Bakery-style lemon poppy seed muffins with cake flour, sour cream, fresh lemon juice, and zest. Tender crumb dusted with confectioners sugar. Rich and citrusy.

Carob and chocolate chip cookies with cake flour, oat flour, and turbinado sugar. A health-leaning take on the classic with hearty texture and gentler sweetness.

Macadamia fudge torte with devil's food cake mix, pureed pears, chocolate chip filling, and warm butterscotch sauce. A layered springform pan dessert.

Raspberry truffle trifle layered with sponge cake, homemade custard, raspberry sauce, and chocolate truffle sauce. A showstopping make-ahead dessert for 16.

Double-baked chocolate rusks (biscotti-style) with mini chocolate chips, cocoa, and melted unsweetened chocolate. Crispy, intensely chocolatey Italian-style cookies.

Low-fat berry trifle layered with raspberry gelatin, blueberry pie filling, orange-soaked angel food cake, and vanilla pudding. A no-bake dessert that chills in under an hour.

Golden butter cake loaves with toasted almond crust on the bottom and sweet almond glaze on top. Easy recipe using cake mix with impressive bakery results.

Raisin Puree is the basis for the dough of this rich-tasting, chewy bar. The combination of orange and chocolate is a classic favorite. We considered cutting the amount of chocolate in the recipe, thereby cut ting the fat, but in the end we agreed that the extra richness is worth the extra grams of fat.

A no-bake icebox cake layering sliced pound cake with a chocolate-fig mousse made from butter, cocoa, dried California figs, and fluffy egg whites, then crowned with fresh whipped cream.

My husband and I have made this recipe at Christmas, and in the summer for years. It is very light and delicious and always a big hit. It is time consuming to make, but well worth the work.

This recipe is decorated like the American flag and delivers lots of servings to feed a crowd. Perfect for flag day or the 4th of July.