4,340 cuke recipes

Moist and chocolaty cake, a decedent dessert to enjoy at any occasion.

Dairy free cake is a light, classic sponge made with dairy-free spread, easily adapted gluten-free too. A simple creaming-method base that bakes into tender layers or cupcakes, ready to fill and decorate any way you like.

Flourless chocolate mousse cake with a baked base and raw mousse topping, using 16 eggs and a full pound of semi-sweet chocolate. Gluten-free, intensely rich, and meant to fall.

Overnight blueberry coffee cake: mix the batter the night before, chill in the pan, and bake straight from the fridge in the morning. Tender crumb, juicy berries, sugary crackled top.

Three-layer German white chocolate cake with buttermilk, pecans, and coconut, topped with a cooked coconut-pecan frosting. A rich twist on the classic German chocolate cake.

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.

Favourite 1-2-3-4 Cake: a heritage butter layer cake built on the classic 1-2-3-4 ratio (1 cup butter, 2 sugar, 3 flour, 4 eggs). Tender, vanilla-rich, and ready for any frosting.

Green tomato cake with cinnamon, ginger, raisins, and walnuts baked into two moist loaves. A Southern garden classic that puts end-of-season tomatoes to sweet use.

This easy to prepare coffee cake comes out moist, fluffy and absolutely delicious. Sour cherries give the cake fruity flavor with some sourness and sweetness zing in every bite.

Flourless-style chocolate mini-cakes baked in a heart pan with semisweet morsels, butter, walnuts, and just two tablespoons of flour. Finished with ganache.

Amaretto cheesecake with chocolate wafer-almond crust and tangy sour cream topping. Rich, creamy filling that chills overnight for best flavor.

Rum raisin cake with mashed bananas, dark rum, allspice, and walnuts baked in a Bundt pan. Moist, boozy, and dusted with confectioners sugar.

Kentucky bourbon pecan cake with maraschino cherries, mace, and a pound of butter. Wrapped in bourbon-soaked cheesecloth and aged for up to a month for a rich, boozy fruitcake.

A decadent and scrumptious pound cake made with strawberry jam and frozen blueberries.

Carrot cake bread: a tender carrot quickbread baked in two 9-inch pans, made with olive oil, cinnamon, grated carrots, and chopped pecans. Better the next day, optional orange-butter icing.

Double-deck chocolate cake with a devil's food crust, melted chocolate chip layer, chocolate-spiked white cake, and whipped cream topping. Two cake mixes, one show-stopping dessert.