3,863 cate recipes

A scrumptious low-fat cake that is perfect snack to have while enjoying a relaxing night on the couch.

Mini carrot cakes with chutney, coconut, walnuts, and warm spices baked in mini muffin tins. Topped with cream cheese frosting for bite-sized party treats.

Old-fashioned chocolate cake with deep cocoa flavor and tender, moist crumb from buttermilk and boiling water. This vintage one-bowl recipe bakes into pure chocolate nostalgia.

Mocha whipped cream filling with heavy cream, cocoa, coffee zest, and Kahlua. A rich, piped filling and frosting for graham cracker cake that keeps 3 days refrigerated.

Three-layer chocolate pudding cake with rich chocolate custard between cocoa sponge layers, baked in a water bath and served with a Grand Marnier bittersweet chocolate sauce.

Rich gluten-free chocolate cake with almond meal, raw cacao, and coconut sugar. Includes chocolate ganache topping for 15 servings.

An easy chocolate mint cake using box cake mix for quick and easy preparation.

Honey devil's food cake uses 2 cups of honey instead of sugar for a deeply moist, fudgy chocolate layer cake. Topped with a whipped chocolate honey frosting made from cocoa and heavy cream.

Here's a cake for praline lovers that can be prepared as a layer or sheet cake.

Pumpkin spice cake baked in canning jars with walnuts, raisins, cinnamon, cloves, and ginger. Individual-sized treats perfect for gifting or fall bake sales.

Chocolate fudge pudding cake that bakes its own sauce. Hot milk poured over cocoa batter creates a gooey chocolate sauce underneath a tender cake layer with almonds.

Easy Gooey Butter Cake with Cream Cheese Topping recipe

Fabulous Red Velvet Cake with Cream Cheese Frosting recipe

Dense chocolate tube cake loaded with melted chocolate bars plus chocolate syrup for double the flavor. Crunchy pecans throughout, no icing needed for this fudgy beauty.

Made without butter, and with cocoa powder instead of chocolate, the cake is like a souffle that rises, then sinks as it cools.

This carrot cake well satisfied my sweet tooth without making me feel guilty. Whole wheat flour and wheat germ provided the cake with some good fibre, by replacing half amount of oil with yogurt reduced the calorie and fat, and eliminating the frosting all-together made the cake much less rich and calorie-dense. But overall it was a very moist and delicious cake indeed.