9,729 cake recipes

Traditional Shuswap Nation bannock studded with fresh blueberries, made with just 5 ingredients and baked in 20 minutes. A simple, hearty Indigenous bread that's wonderful warm with mint tea.

Whole wheat quick bread with buttermilk, molasses, walnuts, and raisins. No yeast needed for this hearty, slightly sweet loaf with a dense, rustic crumb.

High-fiber bran muffins made with whole wheat flour, orange juice, prune butter, and raisins. No oil, no egg yolks, and packed with fiber from bran cereal and wheat germ. Healthy grab-and-go breakfast in 45 minutes.

Peanut butter granola cookies with brown sugar, peanut butter morsels, and crunchy granola cereal. Chewy, nutty drop cookies that bake in under 10 minutes.

Apple pancakes folded with tart fresh apples, cinnamon, and nutmeg, finished with a homemade maple pecan butter for serious fall brunch energy. Buttermilk batter for fluffy, tender stacks.

Old-fashioned whole wheat brown bread with brown sugar, sour milk, and lard. A dense, hearty no-yeast quick bread with just 7 ingredients and one bowl.

Buttermilk jalapeno cornbread with white and yellow cornmeal, diced tomatoes with green chiles, and fresh jalapeno. Southwestern twist on Southern classic.

Moist zucchini bread loaded with grated summer squash, brown sugar, cinnamon, and oil for a soft, never-dry crumb. Makes two freezer-friendly loaves, the classic late-summer use for garden zucchini.

Aebleskiver are Danish pancake balls cooked in a special dimpled cast iron pan, with stiffly beaten egg whites folded into a sweet cream batter. Serve dipped in sugar or jam.

Simple zucchini bread recipe that mixes in one bowl and bakes into three moist loaves. Adapt the base for pumpkin or applesauce variations with warming ginger spice.

Moist zucchini bread packed with crunchy walnuts, plump raisins, and warm cinnamon spice. This easy quick bread turns garden zucchini into tender loaves perfect for breakfast or snacking.

Buttermilk chive biscuits: tender flaky biscuits with chopped fresh chives baked at 425°F for tall, golden tops. Ready in 45 minutes from start to plate.

Amish friendship bread is a quick fruit bread made from sourdough starter passed between friends. A community-tradition recipe that turns fermented batter into two cinnamon-spiced loaves.

Old-school Southern buttermilk biscuits made with pure lard for flaky layers and tender crumb. Just five ingredients and minimal kneading for biscuits like grandma used to make.

These scrumptious snacks are perfect for a snack at work or after a long jog around the neighborhood.

Makana bread is a rich banana bread made with pureed overripe bananas, buttermilk, walnuts, and shortening baked in a tube pan. Hawaiian-inspired and incredibly moist.