10,000 cake recipes

Giant chocolate chip cookies shaped into 2-inch balls for thick, bakery-style results. Crispy edges, chewy centers, and loaded with chocolate chips.

Wheaten bread, an Irish-style soda bread with whole wheat flour, buttermilk, nutmeg, and orange zest. No yeast, no rising time, and ready to bake in minutes.

Honey cut-out cookies with lemon extract, rolled thin and baked until lightly golden. A sturdy dough that holds its shape for holiday decorating with powdered sugar glaze.

Lemon coconut refrigerator cookies with fresh lemon zest and juice. A slice-and-bake icebox cookie that chills overnight and bakes in 10 minutes.

Sassy bars are soft applesauce raisin bars with cinnamon, nutmeg, and a powdered sugar glaze. No eggs needed, baked in a jelly roll pan for easy big-batch baking.

Wheel cookies with ground almonds, currants, anise seeds, and cinnamon in a buttery dough. Pressed with a fork and baked golden in just 12 minutes.

Cracker pecan pie with a meringue-like base of stiff egg whites, crushed crackers, and sugar topped with pecans and broiled milk chocolate. A crustless, no-flour dessert.

Bran muffins with molasses, cornmeal, and raisins made with no eggs and no butter. A high-fiber, one-bowl muffin recipe that comes together in minutes.

Old-fashioned chocolate cake doughnuts made with buttermilk, melted chocolate, and a pinch of ginger, then deep-fried until crisp outside and tender within.

Slice and bake gingersnap cookies with molasses, ginger, and cinnamon. Make the dough, freeze in logs, and bake fresh cookies anytime for up to six months.

Pudding brownies made with chocolate pudding mix for an extra fudgy, moist texture. A simple one-bowl brownie recipe with melted butter, eggs, and chopped nuts baked in an 8-inch pan.

Homemade butter toffee with walnuts and chocolate topping. Cooked to hard crack stage with baking soda for a light, snappy texture, then topped with melted chocolate and pecans.

Wild rice pancakes with sour cream in the batter for extra tenderness. Cooked wild rice adds a nutty, chewy texture to fluffy breakfast pancakes. A Minnesota-style brunch favorite.

Hawaiian fruit bread with dates cooked in pineapple juice, honey, and nuts baked into a dense, moist loaf. A no-refined-sugar quick bread that slices better the next day.

Traditional Irish tea bread with mixed dried fruit soaked overnight in strong tea. A dense, moist loaf with brown sugar sweetness and barely any butter.

Vollkornbrot is a dense German whole grain bread made with 7-grain cereal, whole wheat flour, and molasses. No yeast, no kneading, baked low and slow for 3 hours and keeps 2 weeks.