9,732 cake recipes

Mrs. Field's-style chocolate chip oatmeal cookies with oats blended to powder and grated chocolate bar mixed in with the chips. Golf ball-sized for thick, chewy centers.

Low-calorie Irish-style brown scones bake whole wheat flour, oats, and buttermilk into a no-fat round, sliced into wedges. Soft, tender, and ready in under 30 minutes.

Easy drop shortcakes from biscuit baking mix, sugar, margarine, and milk. Just stir, scoop, and bake into tender golden cakes, then split and pile high with sweetened strawberries and whipped cream.

These moist and scrumptious muffins are always welcomed by my family and friends!

The bread tastes delicious with butter when it's still warm.

Traditional German Kasekuchen made with sieved cottage cheese, sour cream, and raisins in a buttery cookie crust. A lighter, tangier European-style cheesecake.

Pumpkin mincemeat bread with sourdough starter, pumpkin pie spice, walnuts, and brown sugar. A spiced quick bread that makes multiple loaves, perfect for holiday gifting and freezing.

These gluten-free millet muffins are moist and delicious. They are perfect for a grab-go breakfast or a nutritious snack.

Never fail pastry is a five-ingredient single-crust pie shell with shortening and a touch of baking powder for extra tenderness. Forgiving dough for beginner bakers.

Spiced molasses hermit bars with apple butter, raisins, cinnamon, allspice, and cloves. Chewy, warmly spiced, and lighter than traditional hermit cookies.

Spiced Zucchini Cookies with Raisin and Nuts recipe

Salmon oysters are crispy pan-fried fritters made from canned salmon, eggs, flour, and baking powder. Shaped like oysters and fried golden. Serve with fries, coleslaw, and tartar sauce.

Beatles cookies are soft, cake-like drop cookies made with sour cream, chocolate chips, and a cinnamon-sugar topping. The tangy batter and warm spice finish make these an addictive cookie jar staple.

An easy crockpot recipe that will produce a scrumptious bread that will make everyone cheery.

Zucchini bread with grated zucchini, cinnamon, and vanilla that makes two moist loaves. Simple, freezer-friendly, and loaded with warm spice.

Whole wheat muffins made with leftover brown rice and a hint of almond extract. A clever way to use up cooked rice, turning yesterday's side dish into a hearty breakfast muffin.