4,340 cuke recipes

Old-fashioned apple-blueberry cake with chopped Granny Smith apples and blueberries baked in a buttery cream cake batter. Serve warm with sweetened whipped cream.

Chocolate mayonnaise cake is an old-fashioned secret for incredibly moist chocolate cake. A full cup of mayo replaces butter and adds richness without any greasy taste.

No-frost chocolate chip cake with chopped dates soaked in hot water for natural moisture and sweetness. Chocolate chips and nuts sprinkled on top before baking eliminate the need for frosting.

Pineapple upside-down cake with a cornmeal batter, fresh pineapple caramelized in Madeira wine and brown sugar, baked in a cast iron skillet. Extra-rich with whole eggs plus extra yolks and a hint of nutmeg.

Apricot white chocolate muffins with cinnamon-poached apricots, nutmeg, and good quality white chocolate. The poaching liquid adds apricot flavor right into the batter.

Chocolate chip cake with a dense, moist sour cream crumb and a full bag of chocolate chips baked in a tube pan. Simple, buttery, and loaded with melted chocolate in every slice.

Loaded carrot cake packed with crushed pineapple, coconut, walnuts, and cinnamon, topped with chocolate cream cheese frosting. A moist, oil-based cake baked in two loaf pans.

Pineapple upside-down cake with a surprising twist of fresh rosemary in the batter plus walnuts and sour cream. A savory-sweet spin on the retro classic.

Frozen white chocolate mousse cake with a vanilla wafer crust, Grand Marnier whipped cream, chopped pistachios, and fresh raspberry sauce. An elegant make-ahead dessert.

Heath Bar cake with nine chopped toffee bars, chocolate chips, and a buttery crumb topping baked in a buttermilk batter. A rich, crunchy coffee cake loaded with toffee and chocolate.

Teisen Sir Fon: a traditional Welsh fruit cake from Anglesey, made with lard, molasses, mixed spice, ginger, and dried fruit. Humble, deeply flavored, and rooted in North Wales tea-time baking.

Streusel cream cheese coffee cake layers tender butter cake around a sweet cream cheese filling, finished with a buttery flour-sugar streusel. Baked in a springform pan, perfect for brunch.

No-egg raisin cake with brown sugar, walnuts, cinnamon, and ginger baked low and slow. A Depression-era pantry cake that's moist, spiced, and surprisingly rich.

A no-bake icebox cake layered with graham crackers, vanilla pudding mixed with whipped topping, and glossy cherry pie filling on top. Chill, slice, and serve.

Old-fashioned Christmas drop cakes with currants, lemon zest, and butter pressed thin and baked crispy. A heritage holiday cookie recipe with a delicate, lace-like texture.

Bourbon whiskey loaf cake loaded with golden raisins and pecans, flavored with molasses and nutmeg. A dense, boozy fruitcake that improves as it ages in the fridge.