9,729 cake recipes

Mom's favourite cornmeal biscuits, rolled and cut Southern-style biscuits with yellow cornmeal for nutty crunch. Tender flaky bites perfect with jam, butter, or clotted cream.

Apple cider biscuits with a tender, flaky crumb and a sprinkle of cinnamon on top. Cider replaces buttermilk for an autumnal twist on a classic biscuit that pairs equally well with butter, jam, or pulled pork.

Tender pumpkin waffles enriched with sour cream and warm spices. Light, fluffy texture from folded egg whites makes these autumn breakfast favorites crisp on the outside, soft within.

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.

Almond givs the nutty and tangy flavor to the crust. It can be used to make all kinds of sweet or savory pies.

Cornmeal waffles fold beaten egg whites into a yellow cornmeal batter for crisp-edged, tender-centered Southern-style waffles. A 20-minute breakfast that holds up to maple syrup, butter, or fresh fruit.

This deliciously moist and cake-like loaf is great with a cup of coffee or tea as a snack or a dessert after a meal.

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.

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

Super blueberry muffins, packed with two full cups of fresh berries for maximum fruit-in-every-bite. A simple one-bowl recipe ready in 20 minutes for breakfast or snacking.

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.

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.

Brown sugar berry scones with caramel-sweet brown sugar, juicy blueberries, and a tender, big-batch crumb. A no-egg scone that bakes up soft in the middle with lightly crisp edges.

Blueberry muffin bread baked as a loaf, half whole-wheat, crowned with a cinnamon-oat streusel. Tender, berry-studded quick bread with a crunchy crumb topping in every slice.

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.

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.