9,732 cake recipes

Freezer-friendly slice and bake peanut butter cookies with the classic fork crisscross pattern. Make the dough in bulk, freeze in logs, and bake fresh anytime.

Simple apple quick bread spiced with cinnamon and cloves, studded with chopped nuts. A dusting of confectioner's sugar adds an elegant finish to this homestyle loaf.

Irish whole wheat soda bread with bran and wheat germ for a hearty, nutty crumb. No yeast, no kneading, no rise time. From mixing bowl to oven in 15 minutes flat.

Crawfish cornbread loaded with crawfish tails, cheese, creamed corn, jalapenos, and onion. A savory Cajun cornbread that's more main dish than side.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.

Heart shaped cookie bakes a giant chocolate chip cookie in a 9-inch heart pan, then crowns it with melted chocolate frosting. Edible Valentine's gift you frost and decorate at home.

Warm cornmeal pudding sweetened with molasses and brown sugar, spiced with ginger, cinnamon, and nutmeg. This traditional New England dessert bakes up creamy with a characteristic whey center, perfect with cold cream.

Peanut butter cookie pops: rolled-and-cut peanut butter cookies finished with chocolate dip or sandwiched around peanut butter filling. Versatile cookie base that turns into whatever shape your cookie cutters suggest.

Old-fashioned honey-sweetened oatmeal sandwich cookies filled with a homemade raisin, orange, and lemon fruit filling. A nostalgic farmhouse recipe that yields 4 dozen.

Lemon cream cookies with food-processor lemon-sugar, heavy cream, brown sugar, and toasted slivered almonds on top. Soft drop cookies bright with citrus and rich with dairy, makes 3 dozen.

Classic cinnamon-sugar snickerdoodles with tangy cream of tartar. Soft, chewy centers with crackled sugary tops that everyone loves.

Oatmeal orange-walnut cookies use yogurt instead of egg for a soft, tender crumb. Brightened with grated orange zest and crunchy walnuts. Lower-fat than classic oatmeal cookies, ready in 40 minutes.

Classic peanut butter crisscross cookies with brown sugar and vanilla. The iconic fork-pressed cookie with a crumbly, nutty bite that bakes in just 10 minutes.

Low calorie oatmeal cookies made with oat bran, quick oats, apple juice, and just a touch of margarine. No flour, no butter, all the chew.

Chocolate-filled fruit oatmeal bars: a buttery brown-sugar oat crust with a rich melted chocolate, condensed milk, raisin, and coconut filling. Sheet-pan bars for crowds and cookie swaps.

Chocolate biscotti studded with white vanilla chips, twice-baked for that signature crunch. Italian-style cookies built for dunking in coffee, tea, or dessert wine.