10,000 cake recipes

Peanut butter biscuits with Bisquick, crumbled bacon, peanut butter, and milk. A savory, four-ingredient drop biscuit with nutty richness and smoky bacon crumble in every bite.

Homemade Grape Nuts cereal from scratch with graham flour, brown sugar, and buttermilk. Baked into a crisp sheet, ground, and toasted for that crunchy, nutty breakfast crunch.

Moravian sand tarts are thin, buttery Pennsylvania Dutch cookies rolled paper-thin and topped with a pecan half. The dough chills overnight for easy rolling and crisp results.

Old-fashioned molasses gingersnaps with deep molasses flavor, a full tablespoon of ground ginger, and that signature crackled top. Crisp at the edges, slightly chewy in the center.

Dairy-free pancake batter uses warm water instead of milk for tender, fluffy pancakes that work for lactose-free diets. Six ingredients, ready in 10 minutes.

German brown bread, a no-yeast quick bread with sour milk, maple syrup, baking soda, and graham flour for a dense, wholesome loaf. The old-country style brown bread for hearty breakfasts.

Fattigmann is a Norwegian fried pastry cookie flavored with cardamom or cinnamon, twisted into slit diamonds and crisped in lard. A traditional Scandinavian Christmas treat with powdered sugar.

Italian pizzelles with butter, sugar, eggs, and a hint of anise pressed in a hot pizzelle iron into delicate snowflake-patterned wafer cookies. Traditional Italian holiday cookie.

Traditional Tennessee cornmeal muffins with buttermilk and melted lard, baked in pre-heated muffin tins for crisp golden bottoms. Pure cornbread, no flour added.

DIY pancake batter from scratch with flour, eggs, milk, butter, and baking powder. The seven-ingredient pantry recipe that beats any boxed mix for fluffy weekend pancakes.

Popcorn macaroons whip egg whites with toasted nuts and crushed popped corn into a savory five-ingredient cookie. Light, crunchy, unusual cocktail party bite.

Date sticks: chewy bar cookies packed with chopped dates and nuts in a tender cake-like base, cut into strips and dusted with powdered sugar. Pantry-staple treat.

Sourdough bread dumplings are steamed, not boiled, so they puff into light, tangy loaves studded with toasted bread cubes. Slice and serve alongside goulash, roast pork, or any saucy braise that begs to be sopped up.

Biskuitstreifle, a traditional German soup garnish of light baked egg-and-flour strips. A sponge-like savory dough cut into thin batons, dropped into broth just before serving for body and bite.

Quick oat cracker bread with rolled oats, sugar, egg, and milk. A simple baking-powder-leavened flatbread that skips yeast and rises in the oven.

A simple all-butter pastry dough made by hand: flour and cold butter rubbed together, bound with a little water, then chilled to rest. A flaky, versatile base for pies, tarts, and galettes.