Dessert, Cake Recipes

A fat-free marbled sponge cake with swirled vanilla white and lemon-yellow batters baked in a tube pan. Feather-light and elegant for any occasion.

Moist date cake with a bubbly brown sugar and coconut topping baked right on. Dates simmered in water create natural sweetness, while the toasted coconut layer adds caramel crunch.

Dr. Pepper cake is a Texas-born sheet cake using the soda for moisture and faint cherry-cola notes. Topped with warm Dr. Pepper cocoa frosting poured over the hot cake.

Light sponge cake baked in a casserole dish, then soaked with a hot rum sugar syrup and topped with toasted almonds or coconut. This boozy, syrup-drenched dessert is even better the next day.

Easy Bake Oven chocolate cake made from scratch with just six pantry ingredients. A simple homemade mix replacement so kids can bake without the store-bought packets.

Easy Gooey Butter Cake with Cream Cheese Topping recipe

Betty Crocker mint swirl chocolate cake, that's easy to make using box cake mix and turns out very pretty.

Pumpkin pie cake is a fall dump-cake with creamy spiced pumpkin pie filling on the bottom, dry yellow cake mix on top, then melted butter and pecans. A no-crust pumpkin dessert hybrid.

Gooey butter cake layers a tender shortbread crust beneath a buttery, corn-syrup-rich filling that bakes into the iconic St. Louis dessert with crisp edges and a soft, almost custardy center. Dust with powdered sugar and slice into squares.

This no-baking cheesecake is creamy, rich and smooth, fresh berries give the fruity and refreshing taste.

Fruitcake biscotti studded with dried cranberries, tart cherries, candied orange rind, and almonds. Twice-baked for that signature crunch with lemon and almond extract.

Pennsylvania Dutch funny cake baked in a pie shell with chocolate sauce on the bottom and vanilla cake on top. Two layers swap places in the oven like magic.

What can I say but delicious. Made this Jewish cookie the first time in my life, and I was impressed! Definitely a sweet cake. If you have a sweet tooth like I do, you will love it.

Judith Olney's chocolate buttermilk cake is a tender triple-layer cake built on tangy buttermilk, a generous hit of cocoa, a whisper of cinnamon, and a splash of coffee that sharpens the chocolate into something deep and grown-up.

Note: The original recipe called for 5 1/2 cups of flour. Due to feedback we've reduced the amount to 3-1/4 cups. Add flour gradually until you reach what you think is the right consistency.

Karithopita, a Greek spiced walnut cake with cinnamon and cloves, soaked in a honey-citrus syrup with orange and lemon peel. Rich, aromatic, and drenched in sweetness.