2,221 cake recipes

Cheddar cornmeal muffins with buttermilk, melted butter, and a hint of cayenne. Golden-topped, tender, and loaded with sharp cheese. A savory muffin for brunch or alongside chili.

Marble scones with swirls of vanilla and chocolate dough folded together, made with buttermilk and real butter. A beautiful, flaky breakfast pastry with two-tone appeal.

Fat-free cinnamon-raisin biscotti made with egg whites. Twice-baked Italian cookies that crunch hard, dunk well, and skip butter and yolks entirely.

German marble kuchen swirls vanilla butter cake with chocolate syrup batter for a tender bundt with bold dark and light bands. A traditional German tea cake baked in a tube pan.

Zucchini-Lemon Muffins: tender, lemon-bright muffins lightened with egg substitute and just a quarter cup of oil. Bright citrus zip cuts through soft zucchini crumb.

Sturdy gingerbread dough engineered for building. Stiff enough to hold its shape, deeply spiced with cinnamon, ginger, cloves, and nutmeg, ready for cookie houses, churches, and edible structures.

Applesauce carrot and raisin bread is a butter-free quickbread sweetened with applesauce, lifted with cinnamon and shredded carrot, and studded with golden raisins.

Double chocolate chunk biscotti loaded with cocoa, white chocolate chunks, and semisweet pieces. Twice-baked Italian cookies built for serious coffee dunking and long shelf life.

Marble scones with swirled chocolate and vanilla doughs folded together for stunning ribbons of bittersweet chocolate. A buttermilk-tender showpiece scone for brunch or afternoon tea.

Basic beer bread with just five ingredients and no yeast. Flour, baking powder, beer, and a touch of honey make a dense, flavorful loaf with a crispy golden crust.

Irish soda bread made with sour cream, raisins, and currants. A tender, cake-like loaf baked in a casserole dish with no yeast and no kneading required.

Explore the jungle with this delicious bread made of bananas, pineapple, walnuts and coconut.

Apple & Honey Scones with Sweet Cinnamon Topping recipe

Almond Brown Sugar Biscotti: classic twice-baked Italian cookies with anise, brown sugar warmth, and chopped almonds. Crisp, dunkable, makes 3 dozen and stores for a month.

Traditional Chinese almond cookies with butter and shortening get an egg wash for glossy shine. Dough chills 2 hours, then slices into rounds topped with whole almonds.

A traditional Irish fruit bread, Barmbrack is packed with dried fruits soaked in tea, offering a sweet, spiced flavor. Perfect for slicing, buttering, and enjoying with a cup of tea.