3,407 milk cake recipes

Pecan cinnamon muffins with brown sugar, chopped pecans, and warm cinnamon in a quick oil-based batter. Golden, tender breakfast muffins best served hot with butter and jam.

A traditional Appalachian stack cake with six ginger-spiced layers sandwiched together with applesauce filling, then left to meld overnight.

Bite-sized sour cream muffins loaded with chopped chocolate-covered toffee bars, baked golden with more candy crumbled on top. Makes 36 mini muffins in 40 minutes.

No-egg chocolate cake made with cocoa powder, sour milk, and boiling water for a rich, moist crumb. One-bowl mixing, no eggs needed, baked in a tube pan.

Mandarin orange muffins spiced with allspice and nutmeg, dipped warm in melted butter and cinnamon sugar. Tender and citrusy with bursts of orange in every bite.

Boston banana cream pie, a soft vanilla cake split and stuffed with fresh banana slices and homemade vanilla custard, then topped with a glossy chocolate-almond glaze.

Bite-sized pumpkin muffins with brown sugar, cinnamon, and nutmeg made with canned pumpkin puree. Egg-free, quick to mix, and baked in just 10 to 15 minutes.

Low-fat applesauce oatmeal muffins with rolled oats soaked in skim milk, whole wheat flour, and egg whites. No butter, no oil, and just 95 calories each.

Old-fashioned oatmeal muffins with sour milk-soaked oats for a tender, moist crumb. An overnight soak and simple pantry ingredients make these a rustic breakfast staple.

Chocolate marshmallow drop cookies topped with a soft melted marshmallow, glossy cocoa icing, and a pecan half. Like a homemade Mallomar in cookie form, made for cookie tins and lunchboxes.

Hearty crustless asparagus and ham quiche with Swiss cheese, eggs, and buttermilk baking mix. Makes two pies, feeds a crowd, and comes together in about an hour.

Almond poppy seed muffins with a light, tender crumb. Simple pantry ingredients, mixed by hand in one bowl, and ready in 35 minutes. Nutty, lightly sweet, and studded with crunchy poppy seeds.

Savory fiddlehead muffins blend cornmeal and flour with cooked spring fiddleheads for a rustic side that tastes like a cross between cornbread and a wild-foraged forest walk.

German marble kuchen swirls vanilla butter cake with chocolate syrup batter for a tender bundt with bold dark and light bands. A traditional German tea cake baked in a tube pan.

Crushed graham crackers, chopped almonds, and walnuts create a nutty, buttery cake with old-fashioned charm. Serve warm in squares dusted with powdered sugar or topped with whipped cream.

Malted milk cookies stir malt powder into classic chocolate chip cookie dough for chewy results with the toasty, malty flavor of an old-fashioned milkshake.