8,317 gold cake recipes

Pecan thumbprint cookies, the classic shortbread-style holiday cookie. Buttery, melt-in-your-mouth dough rolled in finely chopped pecans with a thumbprint well ready for jam, chocolate, or icing.

Delicious and moist applesauce bread. If you want more fibre boost, substitute half all-purpose flour to whole wheat flour. This yummy goodness is ideal for breakfast.

Classic oatmeal cookies with brown sugar, shortening, and three cups of rolled oats. Crispy edges, chewy centers, and endlessly customizable with mix-ins.

Old-school cocoa drop cookies made with buttermilk and whole wheat flour, topped with a glossy homemade chocolate frosting. Quick to mix, quick to bake, and yields a big batch of 4 dozen.

Pineapple-coconut chess pie with crushed pineapple and flaked coconut bound in a sweet cornmeal-thickened custard. A Southern classic with tropical flair and a slightly chewy texture.

Raised donuts made with a yeast dough that rises overnight for a tender, pillowy crumb. Old-fashioned homemade donuts fried golden and ready for glaze, sugar, or cinnamon dust.

Intensely fudgy brownies with a crackly, craggy top loaded with melted chocolate chips and chopped nuts. These one-bowl bars are rich, chewy, and dangerously easy to make.

Like muffins but they're called puffins. So quick and easy to make using Bisquick or similar biscuit baking mix. Lightly sweetened and enriched with cottage cheese and brightened with lemon, they're a puffin delight.

Rustic round sourdough bread packed with savory onion flavor from soup mix. Crusty outside, soft inside, and made with pantry staples plus sourdough starter.

Chocolate lovers beware, this dessert is sure to satisfy your tastebuds and keep you in the holiday spirit with a minty taste.

Easy angel cookies use just three ingredients: angel food cake mix, water, and chopped fruit. Light, puffy, and ready in 20 minutes with no eggs, butter, or oil.

A vegan cornbread loaf studded with dried cherries, toasted pecans, and sesame seeds. Made with silken tofu, soy milk, and maple syrup instead of eggs and dairy. Hearty, naturally sweet, and completely plant-based.

Low-sugar oatmeal cookies with walnuts stay diabetic-friendly by swapping half the sugar for a sugar substitute and using egg whites for a lighter bite. Crisp edges, chewy centers, and toasted walnuts deliver classic flavor with less sweetness—perfect for controlled-carb baking.

Whole-wheat snickerdoodles sweetened with pure maple syrup and rolled in cinnamon sugar. A nuttier, more wholesome take on the classic crackle-topped cinnamon cookie.

Traditional Italian fig cookies (cucidati) with a sweet filling of dried figs, raisins, walnuts, and cinnamon wrapped in a buttery dough. A classic holiday cookie from Italian-American bakeries.

Bake Quick Corn Sticks to go with homemade soups and traditional Southern dinners.