9,732 cake recipes

Sour cream waffles with whipped egg whites for crisp exteriors and tender, custardy centers. A six-ingredient breakfast that delivers bakery-quality results in 20 minutes.

Learn from the amazing chef herself and enjoy this scrumptious banana bread that will be your new favorite thing for breakfast.

Gluten-free pancakes made with a blend of rice flour, soy flour, and cornmeal. A simple wheat-free breakfast batter you can stir together in minutes for a celiac-safe pancake stack with real flavor.

Buckwheat pancakes made with a blend of buckwheat and all-purpose flour, water instead of milk, and sugar substitute. Diabetic-friendly with a nutty, earthy flavor.

Blueberry pancakes scatter fresh berries onto the cooking pancakes instead of mixing them into the batter. Bright blueberry pockets, no purple-streaked batter, ready in 30 minutes.

Blueberry cream scones combine cold butter, heavy cream, and fresh berries into tender diamond-shaped pastries with golden tops. A classic English-style breakfast scone in 45 minutes.

Country buttermilk biscuits baked tall and golden in a hot oven, with cold butter cut into the flour for flaky layers and tangy buttermilk for tender lift. The flaky biscuit grandma made.

Perfect mix of sweet and salty! Pretzels add crunch and bring out the peanutty flavor of the peanut butter.

These yummy bites are so easy to make, and well satisfy your craving of sweets.

Classic quick and easy hotcakes, perfect for a Sunday morning breakfast.

Tangy sourdough pancakes using active starter and buttermilk mix for complex flavor in just 20 minutes. Add fresh berries to the batter for bursts of sweetness in every bite.

Classic pancakes from a small-batch base of flour, milk, egg and a touch of sugar. Tender, golden discs that hit the griddle in 20 minutes flat. The kind of weekend stack that needs only butter and maple syrup.

Old-fashioned fluffy pancakes made with lard for extra-tender, crispy-edged stacks. Seven ingredient batter that comes together in ten minutes for breakfast or brunch.

Classic Scottish scones, the real deal: no sugar in the dough, cream-of-tartar leavened, knuckle-flattened and fork-pricked. Lean, tender scones for jam, butter, or proper afternoon tea.

Classic banana bread with three mashed bananas, eggs, and a no-frills batter that bakes into a tender loaf with a crackled top. The simple banana loaf grandma made.

Beaver Club banana bread bakes low and slow for 2½ hours, with yogurt and four eggs giving the moistest crumb you'll ever pull from a loaf pan. Montreal restaurant classic.