9,729 cake recipes

Vanilla buttermilk whole wheat pancakes turn out fluffy and tender thanks to tangy buttermilk and whisked egg whites. Whole wheat flour, a touch of cornmeal, and warm cinnamon make a wholesome stack worth waking up for.

This shortcake is delicious, full of chocolate flavor, instead of whipping cream, we use drained low-fat vanilla yogurt, creates the same texture, but much lower in fat and calories, enjoy this tasty dessert!!

Pumpkin gingerbread mini loaves spiced with cinnamon and fresh ginger root, sweetened with molasses, and topped with a walnut-sugar streusel. Makes four small loaves, freezes for up to six months, ideal for holiday gifting.

Tender Bisquick blueberry muffins bursting with juicy berries. Quick breakfast muffins using baking mix that bake up golden and moist in under 30 minutes.

These scrumptious pancakes are made with rolled oats, cornmeal and buttermilk.

Loaded double-chocolate cookies in the style of the famous Neiman Marcus recipe: oatmeal blended to a fine powder, plus both chocolate chips and a grated chocolate bar melted right through the dough. Rich, chewy and intensely chocolaty.

These delicious, moist yet healthy muffins are ideal breakfast muffins. Have them with a cup of orange milk, orange juice or your morning coffee.

Fluffy blueberry ricotta pancakes with lemon zest and whole wheat flour. Healthy breakfast pancakes that stay light and tender with creamy ricotta in every bite.

Moist breakfast apple muffins lightened with applesauce, buttermilk, and egg whites. Just two tablespoons of oil and chunks of fresh apple in every cinnamon-spiced bite.

Blueberry cornmeal muffins blend whole wheat and yellow cornmeal with juicy berries, brightened by orange zest and buttermilk. A wholesome breakfast bake with rustic golden crumb.

Super moist and packed with delicious flavors. These muffins were made with whole wheat flour, but still turned out soft and fluffy.

Cheesy, moist and delicious! These biscuits are certainly one of the best ones we have ever had.

Daddy's peanut butter cookies: classic crisscross-pressed peanut butter cookies sweetened with both brown and white sugar for chewy edges and tender centers. The everyday cookie kids ask for.

Protein pancakes blend whole-wheat flour, bran, ground oats, and soy flour for a fiber-packed stack with 14 grams of protein per serving. Hearty, nutty, and built to keep you full past lunch.

Tangy yogurt and bright lemon zest blend into soft oatmeal cookies with crisp edges, then get showered with powdered sugar for a lighter twist on classic cookies.

A simple and tasty treat that makes a great light snack between meals.