639 icing cake recipes

Dense, buttery sweet potato pound cake with sour cream and warm spices, served with a vanilla bean-cinnamon custard sauce and praline ice cream. This is dinner party dessert that earns a standing ovation.

Learn how to make Salpores de Arroz, a delightful gluten-free Latin American dessert that is perfect for special occasions, such as the Fourth of July. These crispy and golden treats are made from a simple batter that once fried to perfection, they can be enjoyed as a dessert or a sweet snack, adding a touch of sweetness to your celebration.

Frosted rich brownies: low-fat brownies built on evaporated and powdered skim milk instead of butter, then crowned with a coffee-spiked cocoa frosting. Deeply chocolate without the heaviness.

Tuna and olives match beautifully in this cheesy baked savory muffin that's served with a tangy butter sauce.

Gluten-free brown and white rice bread, a 50/50 blend of brown and white rice flours with xanthan gum, eggs, and powdered milk for structure. A sandwich loaf for celiac and gluten-intolerant home bakers.

No-bake rice cereal snowball cookies bound with marshmallow and butter, rolled in powdered sugar for sweet treats kids can help make.

Griddle cakes made with Cream of Rice cereal for a lightly crisp, tender texture. Quick to mix, 10 minutes to rest, and golden brown on a hot griddle.

A one-of-a-kind bundt cake with cooked wild rice and toasted nuts folded into a brown sugar-buttermilk batter with maple and nutmeg. Served with maple whipped cream.

Mini rice cake snacks topped with herbed cream cheese and sour cream, baked until warm and bubbly. A quick 10-minute appetizer with tarragon, rosemary, oregano, and dill.

Rice cake delight is a 5-minute snack: crisp rice cakes spread with creamy cream cheese and a smear of sweet fruit preserves. Light, low-fat, and endlessly customizable for breakfast or an afternoon bite.

Gluten-free pear breakfast cake made with rice flour and cornstarch, topped with a crackly sugar bloom. Light, simple, and naturally gluten-free with tender fruit in every bite.

Mexican rice cakes top puffed rice rounds with refried beans, picante sauce, cheddar and jalapeños, then bake until bubbly. A light 20-minute Tex-Mex snack or quick lunch.

Holiday gingerbread cutout cookies made with molasses, brown sugar, and warm spices. Dough chills for 1 hour, rolls to perfect thickness, then cuts into festive shapes ready for decorating.

Wheat-free Italian cream cake made with rice flour and buckwheat flour, loaded with coconut and nuts, topped with honey cream cheese frosting. A naturally sweetened, gluten-friendly Southern showstopper.

Korean jujube rice cakes made with just two ingredients: dried jujubes kneaded with glutinous rice flour and steamed. Soft, chewy, and naturally sweet with no added sugar.

Gluten-free potato rice pancakes made with brown rice flour and instant potato flakes. Serve with syrup for breakfast or gravy for a savory side. Light, tender, and wheat-free.