9,729 cake recipes

Lemon raspberry muffins bake up tender with bright lemon extract, jammy raspberry pockets and a golden bakery-style dome. A bright weekend breakfast treat.

Chocolate chip peanut butter and honey cookies sweetened with brown sugar and honey, with the classic crisscross fork press. Soft, chewy cookies with three layers of sweet flavor.

The biscotti turned out delicious, by adding white chocolate really enhanced the depth of the flavor, and also gave the biscotti a softer and creamier texture, which also made these yummy biscotti highly additive. Almond and dried apricots added the rich nuttiness and sweet-sour juicy bites.

Pure cream of tomato soup is the from-scratch classic that puts the canned version to shame. A buttery roux, fresh milk, and a baking soda trick keep it from curdling. The grilled cheese soulmate.

Decadent chocolate muffins made with melted unsweetened chocolate and buttermilk, studded with chocolate chips for intense cocoa flavor in every bite.

Maine blueberry muffins with whole wheat flour, melted butter, cinnamon, and fresh blueberries. Topped with sugar for a crunchy crust. A New England classic in 30 minutes.

Fluffy lemon verbena ricotta pancakes with whipped egg whites for lift and bright lemon zest. Ricotta drained overnight gives the batter a tender, soufflé-like texture worth the wait.

Sweet and sour rhubarb-pomegranate filling is topped with a buttery and flakey pastry. Serve the baked warm and juicy cobbler with some cream, delicious.

Southern banana bread with buttermilk and pecans: a moist, tender quick bread enriched with tangy buttermilk and studded with toasted pecans. The Sunday-morning Southern kitchen classic.

A dairy-free and eggless whole-wheat apple pancake.

Banana fudge walnut brownies pack mashed banana into a fudgy chocolate brownie with crunchy walnuts. A clever way to use overripe bananas in a different dessert.

Super peanut butter cookies loaded with rolled oats and bran for chewy, fiber-rich texture. A peanut butter cookie that actually has substance, with crisp golden edges and soft middles. One mixing bowl, no chilling, no fuss.

Honey and cream griddle scones, an old-fashioned Welsh-style bakestone scone cooked on the stovetop, not baked. Whole wheat dough sweetened with honey and made tender with sour cream.

Copycat pumpkin scones with two glazes: tender, spiced pumpkin scones finished with a plain sugar glaze and a drizzle of spiced pumpkin glaze. The fall coffee-shop favorite at home.

Orange-spiced oatmeal raisin cookies with overnight orange-juice-soaked raisins, orange zest, and rolled oats. Plump, chewy, and citrus-bright.

Molasses oatmeal raisin cookies use just 2 tablespoons of dark molasses to deepen the flavor of classic raisin oat cookies, with cinnamon and rolled oats. Old-fashioned chewy lunchbox favorite.