10,000 cake recipes

Harvest pumpkin cake loaded with chocolate chips and walnuts, spiced with cinnamon, nutmeg, ginger, and cloves. A thick, buttery loaf that stays moist for days thanks to the pumpkin puree.

Easter lamb cake baked in a two-piece lamb-shaped mold, using classic tender white cake. A traditional European Easter centerpiece that stands upright on the table and frosts into a fluffy white lamb.

A basic, but delectable cake made with pecans, coconut and cream cheese.

These scrumptious crab cakes made with dry mustard and hot pepper sauce are sure to be a conversation-starter at your next dinner party!

Hummingbird cake stacks three layers of banana-pineapple-pecan cake under tangy cream cheese frosting. Southern church-supper royalty, no mixer required, just stir and pour. The crumb stays moist for days thanks to fruit and oil.

Mocha spice roll cake is a warmly spiced sponge rolled around billowy coffee-cocoa whipped cream, then frosted and fork-scored to look like a bark log. A holiday-ready bûche de Noël with cinnamon, clove, and allspice woven through.

Buttermilk chocolate cake split and filled with coconut-pecan cream, then blanketed in sour cream chocolate frosting. A Southern showpiece worth every step.

French chocolate cake bakes briefly at high heat to leave a molten, mousse-like center that tastes like a baked truffle. Toasted hazelnuts and semisweet chocolate carry the flavor. Twenty minutes from prep to oven door.

Holiday fruit cake bakes candied pineapple, red and green cherries, golden and dark raisins, pecans, and oats into a nutmeg-mace spiced loaf. Wraps and keeps for weeks.

Three-layer chocolate mint cake with a green mint buttercream center and glossy chocolate ganache topping. Rich, fudgy, and seriously refreshing.

Irish Porter Cake is a dense, dark fruit cake made with Guinness, currants, raisins, mixed peel, and warm spices. Bakes for up to 3 hours, then rests a full week before cutting.

Frozen tri-color cake with split angel food layered with chocolate ice cream and raspberry sherbet, frosted in almond whipped cream. No-bake make-ahead dessert.

Fat-free chocolate cake made with cocoa powder, egg whites, and corn syrup instead of butter, oil, or whole eggs. Topped with a cocoa-powdered sugar glaze. Rich chocolate flavor, zero fat.

Black Forest chocolate fudge cake bakes the cherry-and-chocolate classic into a moist bundt, with dark sweet cherries and toasted walnuts running through a deep cocoa crumb. Prune puree keeps it fudgy and light.

Carrot zucchini cake with shredded coconut and cinnamon, topped with orange cream cheese frosting. Moist from grated vegetables and oil, no butter in the batter.

Four-ingredient chocolate Bundt cake made with chocolate cake mix and softened chocolate ice cream. Incredibly moist with double chocolate richness in every slice.