9,729 cake recipes

Three-ingredient hot sausage balls made with spicy bulk sausage, sharp cheddar, and biscuit mix. Shape, bake at 350F for 20 minutes, and watch them vanish at any party or potluck.

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.

Holiday fruitcake with a pound of raisins boiled in spiced sugar syrup, mixed with candied fruit, walnuts, and warm spices, baked low and slow in a tube pan.

Make-ahead bran muffin batter that keeps in the fridge for weeks. Mix once, bake fresh muffins on demand for breakfast any morning. The classic refrigerator batter recipe with bran flakes and buttermilk.

Chewy butterscotch brownies made with Bisquick, brown sugar, pecans, and coconut. Everything gets mixed in one bowl and baked until golden. The laziest route to a pan of seriously good blondies.

A simple and delicious Christmas pudding made with dried figs, tapioca and toasted walnuts.

Golden oatmeal muffins: quick, one-bowl breakfast muffins with rolled oats, flour, milk, and egg. A hearty, lightly sweet morning bake ready in under 40 minutes from pantry staples.

Rich sour cream quick bread loaded with cranberries, pecans, golden raisins, and dried apricots, topped with pecan halves and a powdered sugar drizzle. Makes 2 gorgeous gift-worthy loaves.

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.

Peanut butter chocolate chip pound cakes made with buttermilk for a tender crumb, loaded with mini chocolate chips. Bakes into four mini loaves with rich, nutty flavor.

Cinnamon flop: a simple old-fashioned breakfast cake with a pancake-like batter topped with cinnamon sugar and melted butter. Quick, sweet, and nostalgic.

Pumpkin loaf made with brown sugar, toasted pecans, and warm pie spice. Served with a peach preserves cream cheese spread for a sweet-tangy finish. Fall in slice form.

Hawaiian nut bread loaded with bananas, crushed pineapple, honey, and cinnamon. A tropical quick bread with no refined sugar that makes two full loaves.

Authentic biscotti di Prato from Tuscany. Twice-baked Italian almond cookies with toasted almonds, a pinch of saffron, and the traditional pasta-board well method. Crisp, dunkable, and built to keep.

Classic lemon squares with a shortbread base and a tart-sweet lemon curd topping baked on a pre-baked crust. Powdered sugar dusted. Twelve squares per batch.

A heritage brownie recipe that swaps in cornmeal for a gritty, slightly crunchy texture you won't find in any box mix. Unsweetened chocolate, butter, chopped nuts, and vanilla in every fudgy square. Best served warm.