8,566 gold cake recipes

No-bake lime Jell-O pie with whipped topping in a graham cracker crust. A retro icebox pie that comes together in 30 minutes of prep and chills firm in 4 hours, perfect for hot summer days.

Old-fashioned raspberry pie with a double crust, thickened with instant tapioca and brightened by almond extract and lemon juice. A bakery-style summer pie that slices clean.

A layered no-fuss dessert with a nutty baked crust, creamy cream cheese layer, and chocolate-vanilla pudding on top. Finished with whipped topping and shaved chocolate.

Chocolate almond zucchini bread: a moist, deeply chocolate quick bread that hides grated zucchini for tenderness and toasted almonds for crunch. Two loaves from one batch.

Soft, pillowy potato doughnuts made with mashed potatoes and buttermilk, fried golden, and dipped in a quick chocolate fudge frosting. This big-batch recipe yields about 48 doughnuts.

Basic yeast dough is an enriched egg-and-shortening dough that's the foundation for cloverleaf rolls, cheese crescents, sesame buns, or cinnamon loaf. Make ahead and refrigerate up to 5 days.

No-bake pie with crispy rice cereal crust filled with tapioca-thickened apricot and pineapple in cinnamon-spiced fruit juice.

A traditional English Lake District teabread packed with tea-soaked currants, raisins, and sultanas. Moist, fruity, and lovely sliced thick with a generous spread of butter. Just 7 simple ingredients.

Sour cream pastry dough made in the food processor with flour, cold butter, salt, and sour cream. Supremely flaky and tender, ideal for galettes, hand pies, empanadas, and sweet or savory tarts.

Toasted country bread brushed with olive oil and oven-toasted until golden, the base for bruschetta and tomato salad toasts. Two ingredients, restaurant-quality crunch.

Handy pastry dough: make-ahead pie crust with egg and vinegar that keeps two weeks in the fridge. Makes five balls ready to roll for pies, quiches, or turnovers on short notice.

Lemon fritters: puffy, golden drop fritters fried until crisp and showered with a bright lemon sugar sauce. An old-fashioned skillet dessert done in 30 minutes.

Orange cube muffins with a crackling sugar-cube top dipped in orange juice. A vintage quick-bread recipe that builds flavor into every last crunchy bite.

Ring-A-Ling Ringers are quick Bisquick shortcakes with a deep thumbprint filled with spiced prune filling, apricot, or raspberry jam. A retro biscuit pastry ready in under an hour.

Orange biscuits rolled jelly-roll style with butter, orange juice, and zest, then sliced into spirals and baked hot. The breakfast pinwheel that turns plain biscuit dough into citrus-perfumed swirls in 45 minutes.

A chocolate quick bread loaded with chopped nuts. Mixed by hand in one bowl with no yeast or rising time. Wrap it in foil after baking and let it cool completely for clean, even slices.