10,000 sake recipes

Light-as-air sourdough chiffon cake with a subtle tang from sourdough starter, brightened by lemon juice and vanilla. Baked in a tube pan for sky-high lift and a cloud-soft crumb.

European-style buckwheat cake with a nutty almond sponge base filled and topped with cranberry cottage cheese mousse. A light, elegant layered dessert with old-world charm.

Three-layer butternut cake with tangy cream cheese frosting and chopped nuts. Rich buttermilk batter laced with butternut flavoring bakes up tender and moist, then gets slathered in a thick, nutty frosting that'll have folks lining up for seconds.

Vanilla sheet cake split and filled with a whipped butter-shortening cream made with evaporated milk. Cut into squares for individual cream-filled cakes that taste like homemade Twinkies.

Mocha cake is a spiced coffee loaf studded with raisins, currants, and citron. Brewed coffee, brown sugar, cinnamon, cloves, and allspice create a warmly spiced fruitcake for any occasion.

Vintage no-bake checkerboard cake suspends torn angel food cake pieces in a chocolate-whipped-cream mousse with almonds. A retro icebox cake that sets overnight in a tube pan.

Election cake is a yeast-raised colonial American cake with brandy-soaked currants, mace, cinnamon, and lemon. A slow-rising, historically rich sweet bread traced to 1700s New England.

Baked peanut butter pie with a gooey corn syrup and egg custard filling in a flaky crust. Just six ingredients for a rich, Southern-style dessert that sets as it cools.

A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks".

Egg-free and dairy-free carob cake made with whole wheat flour, honey, and a splash of apple cider vinegar for lift. Naturally sweet, moist, and ready in under an hour.

Reduced-sugar oatmeal cake with rolled oats, raisins, molasses, and warming cinnamon and nutmeg. Egg whites and a sugar substitute keep things lean. The lighter take on a Southern church-supper classic.

Marble pound cake with browned butter, vanilla-almond batter, and cocoa swirl. Uses yogurt and egg whites for a lighter texture in a classic tube pan shape.

The classic Joy of Cooking devil's food cake with a cooked chocolate custard folded into the batter and whipped egg whites for lift. Finished with caramel icing. A vintage recipe worth mastering.

Southern Coke cake made with Coca-Cola in both the chocolate batter and the boiled cocoa-pecan frosting. Marshmallows in the batter melt into gooey pockets as it bakes.

Spiced pear cake with oats, brown sugar, nutmeg, ginger, cloves, and cinnamon. Soaked oats add moisture and a hearty, rustic texture to every slice.

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.