10,000 making recipes

Upside-down chocolate cake baked over a brown-sugar caramel with apricot halves and maraschino cherries. Cocoa-rich cake flipped onto the platter for a glossy fruit top.

Cocoa pudding cake that bakes its own fudgy sauce underneath a tender chocolate cake layer. No eggs, no butter, just pantry staples and pure chocolate magic.

Old-fashioned prune and pecan spice cake with buttermilk, cinnamon, nutmeg, and allspice, topped with a hot buttermilk icing poured on while still baking.

Blueberry angel food cake with tender whipped egg whites, juicy blueberries folded through, and a bright lemon glaze drizzled over top. A fat-free springtime dessert that doesn't taste like health food.

Butter, chocolate and peanut butter together make this cake super moist, chocolaty, buttery, fluffy and delicious.

A naturally gluten-free flourless chocolate cake with ground almonds and whipped egg whites, finished with a glossy chocolate-honey glaze. Dense, rich, and intensely chocolatey with a crusty top and silky interior.

Chocolate greeting card cake: a moist sour cream chocolate sheet cake ready to decorate with frosting lettering for birthdays, anniversaries, or get-well wishes. Classic, personalizable, and crowd-sized.

Sugar-free raisin Bundt cake made with sweetener and warm spices, boiled with raisins for moisture, perfect for diabetic-friendly desserts.

Angel food ice cream cake layered with vanilla ice cream and topped with sweetened fresh strawberries. A no-bake summer dessert that serves a crowd of 15 in 15 minutes of active prep.

Heavenly cream cake built from a store-bought angel food cake split into three layers, filled with vanilla pudding, and draped in a quick homemade chocolate sauce that pools on the plate.

Baked green tomatoes with brown sugar, butter cracker crumbs, and a sweet-savory contrast. A classic Southern side dish that's an oven-baked alternative to fried green tomatoes.

Classic five-ingredient pound cake with butter, sugar, eggs, cake flour, and vanilla. No leavening needed, just pure, dense, buttery simplicity.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

It's tasty, and an easy meal to make on a weeknight. The dill and lemon were great together.

Israeli-style crustless cheesecake with tangy leben, whipped egg whites, and a vanilla pudding topping. A light, airy baked cheese cake that's tall, fluffy, and not overly sweet.

Old-fashioned cake doughnuts use buttermilk and a touch of nutmeg for that classic diner flavor. Lower in sugar thanks to a sugar substitute blend, fried golden in hot oil.