9,729 cake recipes

Whole wheat raisin bran muffins with honey, molasses, and chopped pecans. High-fiber, lightly sweet breakfast muffins ready in 25 minutes.

Nutty apricot bars with a coconut-pecan crumble crust and jammy dried apricot filling. A layered fruit bar that's part cookie, part shortcake, chilled and sliced from the pan.

Chinese-style caramel fried apples or bananas battered and deep-fried, then coated in crackly spun sugar with sesame seeds. Dipped in ice water for a shatteringly crisp shell.

Old-school cocoa drop cookies made with buttermilk and whole wheat flour, topped with a glossy homemade chocolate frosting. Quick to mix, quick to bake, and yields a big batch of 4 dozen.

Classic Southern hush puppies fried up golden and crisp. Yellow cornmeal, self-rising flour, a beaten egg, and a little chopped onion dropped by spoonfuls into hot oil for crunchy outside, fluffy inside fritters.

An old-fashioned blueberry pie that makes its own crust from crushed soda crackers and butter. No pie dough, no rolling pin. Just layer, bake, and serve with whipped cream.

Soda cracker pie is a vintage Southern meringue pie made with whipped egg whites, saltine crumbs, and pecans. No crust, no flour, just a crackly meringue that tastes like toasted pecan candy.

Sourdough pancakes made with active starter and beer for extra tang and lift. These Old West saloon-style flapjacks cook up golden with crispy edges and a tender, tangy center.

Golden biscotti packed with sliced and whole almonds, perfumed with orange zest and almond extract, then twice-baked into crunchy Italian cookies topped with cinnamon sugar. Keeps for months and begs for espresso.

Scotch shortbread with just five ingredients: butter, flour, sugar, salt, and baking powder. A classic, buttery, sandy-textured cookie that melts on the tongue.

Classic anise pizzelles made with a full ounce of anise extract, butter, and a touch of lemon. Thin, crisp Italian wafer cookies pressed in a pizzelle iron in 30 seconds each.

Hot fig pudding with molasses, buttermilk, dried figs, and ginger baked in a tube pan, served with a warm sherry-butter sauce with nutmeg and lemon. A British-style steamed pudding baked in the oven.

Crunchy pecan biscotti with almond extract and vanilla, twice-baked until golden. Perfect for dunking in coffee and they store for up to 2 weeks.

Beaten biscuits, a historic Southern recipe made by beating dough with a rolling pin until it snaps. Crisp, tender, and shelf-stable for weeks. Makes about 100 small biscuits.

English muffin bread for the bread machine creates the signature nooks-and-crannies crumb in a sliceable loaf. Toasts up like the rounds for butter and jam mornings.

Rose almond jumbles flavored with rosewater, packed with finely chopped blanched almonds, and dropped in ring shapes. A fragrant, old-fashioned cookie from the Victorian era.