9,732 cake recipes

Honey-sweetened brown rice batter bread leavened with yeast and baking powder, no kneading and no wheat. A gluten-free quick loaf that slices clean and toasts well.

Buttermilk coffee cake baked in a tube pan with a cinnamon-sugar and toasted pecan streusel swirled through the center and on top. Tender and egg-free.

Indian meal muffins, a Pennsylvania Dutch cornmeal muffin made with just 6 ingredients. Quick, tender, and lightly golden. Ready in 30 minutes, yields one dozen.

Rich date-nut chocolate chip cookies with brown sugar, chopped dates, walnuts, and flaked coconut. A loaded drop cookie with deep caramel sweetness and chewy texture.

The famous Neiman-Marcus cookie with blended oatmeal, two kinds of chocolate, chopped nuts, and both white and brown sugar. Makes a massive batch of 112 cookies.

Pickled or corned beef (or venison): a traditional barrel-cure brine for beef or wild game using salt, saltpeter, and molasses. Old-fashioned homesteader method for preserving large cuts.

Classic North Carolina hush puppies made with cornmeal, buttermilk, and just a touch of flour. Deep-fried golden and crispy on the outside, soft and corny inside.

Soft drop cookies made with mincemeat stirred into a fluffy sugar cookie base. A nostalgic holiday cookie recipe that yields a big batch from simple pantry ingredients.

Chewy cinnamon drop cookies packed with cooked raisins, walnuts, and brown sugar. A splash of grape juice concentrate adds a fruity depth you won't expect.

Ale Bread: a no-yeast quick bread leavened with a bottle of ale and baking powder, optional green onions and sharp cheese baked in. Hollow-tap-test crust, ready in under an hour.

Honey-sweetened Italian figure-eight cookies made with olive oil and just six ingredients. These charming consolation biscuits puff up golden and light with a tender, not-too-sweet crumb.

Impossible pecan pie makes its own crust as it bakes, using Bisquick to form a thin layer underneath the pecan-corn syrup custard. No rolling, no chilling, just dump and bake.

Lemon walnut scones with toasty whole wheat, bran, crunchy walnuts, and bright lemon zest. A heartier, fiber-rich scone with sweet raisins and a glossy egg-yolk-washed top.

Classic Italian aniseed cookies (anisbroetli or anise drops) made with whipped eggs, powdered sugar, and ground anise, dried overnight before baking for the signature crisp shell and soft middle.

Blueberry cookies with fresh blueberries, brown sugar, cinnamon, and lemon zest, topped with a citrus powdered sugar frosting. Soft, cakey drop cookies.

Fruit-filled muffins with a teaspoon of jam dropped into the center of each Bisquick batter, drizzled with a simple powdered sugar glaze. Quick weekday breakfast muffins ready in 30 minutes.