Dessert, Egg Recipes

Classic counting cake with foolproof 1-2-3-4-5 proportions: butter, sugar, flour, eggs, and baking powder create a tender vanilla cake that's ridiculously easy to memorize and bake from scratch.

Chocolate red beet cake: deep cocoa cake with mashed beets baked into a moist, tender crumb you'd never guess was hiding a vegetable. An old-school secret-ingredient cake.

A moist double-chocolate sheet cake hiding two cups of grated zucchini in every batch. Cocoa-rich batter studded with chocolate chips, kept extra tender by sour cream. The best way to sneak vegetables into dessert.

Rich, fudgy chocolate cake hiding a gooey caramel filling baked right inside. Sour cream keeps it impossibly moist while melted caramels and condensed milk create a buttery surprise layer.

Lovelight chiffon yellow cake: feather-light two-layer yellow cake with a meringue folded into the batter for extra airiness. Classic 1950s tender-crumb cake.

Greek honey cake (revani) with walnuts, cinnamon, and orange zest, cut into diamonds and drenched in a warm honey-lemon syrup. A sticky, fragrant Mediterranean dessert soaked until every bite drips.

A triple-lemon Bundt cake made with lemon cake mix, lemon pudding, fresh juice, and a tangy lemon glaze that soaks into every pore. Moist, bright, and bursting with citrus in every bite.

Spiced apple cake layered with cinnamon-nutmeg McIntosh apples and topped with a brown sugar walnut crumble. Baked in a 13x9 pan with orange juice in the batter.

Fudgy sour cream chocolate cake with a molten caramel filling baked right into the middle. Half the batter bakes first, then melted caramels and condensed milk go on top, followed by the rest of the batter. Gooey, layered, and dangerously good.

A fudgy chocolate brownie cake steamed in a pot-within-a-pot using shelf-stable ingredients like dried eggs and buttermilk powder. Ideal for camping, off-grid baking, or when you don't have an oven.

This impossible-style pie makes its own crust from Bisquick batter, gets topped with your choice of blueberry, cherry, or apple pie filling, and finished with a cinnamon-brown sugar streusel. Under an hour, no pie crust skills needed.

Lemon bundt cake baked in Mason jars using cake mix and lemon pudding mix with a tangy lemon glaze. Great for gifting, bake sales, or portion-controlled dessert.

Chocolate malt cake with malted milk powder in both the batter and frosting, made with cocoa, half-and-half, and butter. A nostalgic malt shop flavor in cake form.

Choux pastry puffs studded with chocolate chips and dusted with powdered sugar create elegant French-inspired cookies that look harder to make than they are.

Fudgy brownie bars loaded with chopped pecans and topped with golden toasted marshmallows. From bowl to oven to mouth in 35 minutes. A bake sale knockout.

Silky cottage cheese blends with lemon zest, plump raisins, and crunchy nuts in a sweet custard pie that tastes like a lighter, tangier version of cheesecake.