8,317 gold cake recipes

Rolled oat icebox cookies. Slice-and-bake dough with butter, brown sugar and quick oats for crisp, lightly caramelized cookies made from a log you can keep in the fridge.

Chocolate custard chocolate cheesecake combines a rich pudding-based chocolate filling with cream cheese and folded egg whites, topped with sour cream over a graham cracker crust. Deeply chocolatey, custard-soft.

Crunchy Italian biscotti loaded with hazelnuts, lemon zest, sambuca, and rum. Twice-baked for that signature snap, these tozzetti are built for dunking in espresso or a glass of vin santo.

Soft yeast rolls made with a stand mixer and dough hook, using powdered milk and vegetable oil for a tender crumb. Brushed with melted butter after baking.

A no-bake cream cheese pie layered with sliced bananas and mandarin oranges in a graham cracker crust. Made with sweetened condensed milk and chilled until set. Just 15 minutes of hands-on work.

Old-fashioned apple ring fritters: peeled apple slices dipped in a quick milk-and-egg batter, pan-fried in shortening until golden, and dusted with cinnamon sugar. A 30-minute dessert from grandma's kitchen.

Mandel rolls (mandelbrot) made with cake meal, matzo meal, potato starch, and chopped nuts. Twice-baked Jewish biscotti that are crisp, cinnamon-spiced, and Passover-friendly.

Chocolate snickerdoodles rolled in a cocoa-cinnamon-sugar coating with chewy oats baked right into the dough. Soft centers, crinkly tops, and a double hit of chocolate.

Pecan tassies with cream cheese pastry shells filled with brown sugar, pecans, and egg. Bite-size pecan pies baked in mini muffin tins until golden and set.

Soft, cakey cranberry drop cookies loaded with whole fresh cranberries, walnuts, and a touch of lemon juice. Makes 3 dozen festive holiday cookies with a tender crumb.

Pillowy homemade yeast doughnuts cut into sticks, fried golden, and coated in a cooked maple-brown-sugar frosting. Light-as-air maple bars with a rich, fudgy glaze, made from scratch.

Southern buttermilk meringue pie with a tangy custard filling sweetened with brown sugar, topped with light whipped meringue. A heritage pie from old Appalachian and Southern kitchens.

Old-fashioned honey drop cookies with cinnamon, cloves, and raisins. No refined sugar at all. Soft, chewy, and warmly spiced with a caramel-like sweetness.

Easter chip cookies loaded with pastel candy-coated chocolate pieces in a chewy brown sugar dough. Festive, colorful drop cookies the kids will love decorating Easter baskets with.

Creamy apple almond crunch bread: quick bread with hidden cream cheese-apple filling, almond crunch top, and an apple jelly glaze. Coffee-shop loaf at home.

Classic Italian anise biscotti with toasted almonds and anise seeds infused in Sambuca or Pernod. Twice-baked until crisp and dry, built for dunking into espresso or Vin Santo.