3,863 cate recipes

Gooey butter cake bakes a yellow cake-mix base under a sweet cream cheese topping that bubbles and cracks like cheesecake on top while staying molten in the middle. A St. Louis classic.

Pumpkin nut cake baked directly in sealed canning jars for long storage. Warmly spiced pumpkin-walnut cake with cloves, cinnamon, and allspice. A giftable holiday treat.

German chocolate upside-down surprise cake: a German chocolate cake with a cream cheese filling that bakes into the middle and a pecan-coconut top when flipped.

Old-fashioned three-layer milk chocolate cake with buttermilk, melted unsweetened chocolate, and brown sugar, topped with milk chocolate frosting. A towering, bakery-worthy celebration cake.

Iced cinnamon roll coffee cake made from refrigerated cinnamon rolls, walnuts, and extra cinnamon sugar, baked in a pie pan. A 5-ingredient shortcut brunch cake ready in 40 minutes.

Old-fashioned peach gingerbread upside-down cake: molasses-spiced gingerbread baked over fresh sliced peaches, then topped with butter-glazed peaches and a preserves brush. Late-summer dessert perfection.

Divine Southern decadence cake: chocolate wafer and toasted coconut crust, dense fudgy chocolate-cashew filling with espresso and hazelnut liqueur, finished with whipped cream and chocolate curls.

Light plum or apricot tea cake made with egg whites, orange juice, and fructose instead of butter and sugar. A lower-fat fruit loaf that stays moist for days.

Elegant French layer cake with genoise, fresh strawberries, buttercream, and crème fraîche whipped cream. This show-stopping dacquoise is soaked with Framboise liqueur.

Buttery bundt cake studded with poppy seeds and swirled with sweet filling, delivering bakery-quality texture without the fat thanks to buttermilk tang and fluffy egg whites.

Artichoke heart spice cake: a moist bundt cake with pureed artichoke hearts (think zucchini cake's sneaky cousin) plus cinnamon, clove, walnuts, and raisins. The artichokes disappear, the moisture stays.

Grilled angel food cake with skewered nectarines basted in a lemon-sugar glaze, served alongside fresh blueberries for a light summer dessert straight off the grill.

Israeli upside-down apple cake made with potato starch instead of flour, naturally gluten-free. Whole apples stuffed with walnuts and raisins bake in a caramel base topped with a light sponge.

Try these fruit cake bars instead of fruit bread, they are very handy and delicious, also they are great gifts at Thanksgiving or Christmas!

Old-fashioned turn-of-the-century molasses bundt cake with two cups of unsulfured molasses, cake flour for tenderness, and a dusting of powdered sugar. Serves warm with whipped cream or vanilla ice cream.

Southern jam cake with blackberry jam, buttermilk, raisins, and pecans baked low and slow in three spiced layers. Topped with a boiled cream frosting that drips down the sides just like it should.