3,863 cate recipes

Crazy cake mixed right in the baking pan with no eggs, no butter, and no milk. Cocoa, vinegar, and oil create a surprisingly moist chocolate cake from Depression-era ingenuity.

Spice beer cake loaded with raisins and walnuts, made with brown sugar, cinnamon, allspice, and cloves. Beer adds moisture and malty depth to this old-fashioned tube pan cake.

Cornmeal griddle cakes with buttermilk, fresh corn kernels, and a touch of diced onion. A savory breakfast that comes together in 20 minutes flat on a hot griddle.

Lighter pound cake made with egg whites instead of whole eggs and buttermilk for a tender crumb. Flavored with vanilla and a hint of mace, no yolks needed.

Little plum cakes packed with currants and raisins, lemon zest, and nutmeg in a rich butter batter. A traditional English drop cake baked at high heat for golden, fruit-studded bites.

Orange liqueur cake with chopped dates, pecans, and buttermilk batter, soaked in a Grand Marnier orange syrup. The fruitcake alternative for people who claim to hate fruitcake.

Four-ingredient cottage cheese pancakes blended smooth with eggs, corn oil, and flour or cornmeal. Light, protein-packed griddle cakes ready in 30 minutes.

Citrus pudding-cake that magically separates into two layers as it bakes: a light sponge cake on top and a silky lemon-orange custard pudding beneath. Baked in a water bath for gentle, even heat.

Flourless fudgy chocolate cake built from bittersweet chocolate, butter, strong coffee, and eggs. A naturally gluten-free dessert with a dense, almost truffle-like texture that solidifies in the fridge.

Old-fashioned three-layer chocolate cake built with brown sugar, buttermilk, and melted unsweetened chocolate. A heritage American layer cake decorated with walnuts and frosted between every tier.

Lemon cake pie bakes into two layers from a single batter: a creamy lemon custard on the bottom and a light sponge cake on top. Fresh lemon juice and zest give it bright citrus flavor.

Brown sugar coffee cake with a buttery crumb topping and tender buttermilk crumb. One bowl, seven ingredients, and a method so simple it practically makes itself.

Lincoln almond cake: a tall white butter cake with chopped blanched almonds folded through, lifted by stiff-beaten egg whites and baked in a bundt pan. Tender, fragrant, snowy-white.

Classic chocolate sheet cake with cinnamon and vinegar in the batter, topped with warm cocoa icing poured over the hot cake so it soaks into every prick-marked inch.

Whole wheat funnel cakes sweetened with honey and fried in a cast-iron skillet. Spiral the batter by hand for that authentic fair-style crunch at home.

Mrs. Lincoln owned a copy of Directions for Cookery in its Verious Branches by Miss Leslie, which was one of the most popular sources of recipes of the time.