117 soft boiled recipes

A chocolaty and moist chocolate layer cake that turns out perfect every time!

Hearty bran muffins packed with fiber from bran flakes and all-bran cereal. Make-ahead batter stores in the fridge for fresh-baked muffins all week.

Mother's Oh and Ah! cake is a vintage red velvet-style chocolate sour cream cake with deep cocoa flavor and a tender crumb. Cake flour and sour cream make it pillow-soft. A drop of red food coloring gives it that signature reddish hue.

Spiced applesauce chocolate cake topped with fluffy meringue-style chocolate frosting. Cinnamon, cocoa and applesauce make a moist, vintage 13x9 sheet cake.

Peanut butter chocolate fudge bundt cake with chocolate and peanut butter chips baked in, topped with a double glaze. Rich, dense, and over-the-top.

A decadent and delicious cake that is now made with a delectable frosting that is too rich to be true!

Boston cream pie from scratch: two tender cake-flour layers split by a thick vanilla pastry cream and finished with a glossy chocolate glaze that drips down the sides. The classic Massachusetts dessert, every component homemade.

Rich cocoa chocolate cake with buttermilk and boiling water, frosted with a fluffy marshmallow icing. Triple-sifted dry ingredients and a double boiler frosting make this a showstopper.

Chocolate peppermint cake: three-layer brown sugar cocoa cake with melting chocolate mint wafers pressed between layers and fluffy seven-minute peppermint frosting on top.

These buttery and soft saffron buns are great for breakfast.

Classic devil's food cake with deep chocolate flavor and silky fudge frosting. Two-layer cake with tender, moist crumb from boiling water and rich cocoa.

Small-batch date cake with cocoa in the batter and a chocolate chip, nut, and sugar topping pressed on before cooking. Ready in 7 minutes in the microwave. A quick, nostalgic treat when you want homemade cake without heating up the oven.

Cheese puff muffins made with choux pastry dough, sharp cheddar, eggs, and a hint of cayenne. Crispy outside, hollow and airy inside. A savory twist on classic French gougères.

Granny Smith applesauce tarts with golden hot-water pastry shells filled with honey-sweetened, lemon-brightened chunky applesauce. A lighter, old-fashioned dessert.

Old-fashioned drop cookies with dark molasses, chopped tart apples, and warm spices like cinnamon, cloves, and ginger. Soft, chewy, and they make 60 cookies from one batch.

Sourdough pumpernickel bread with rye flour, molasses, black coffee, and caraway seeds. Uses an active sourdough starter for deep, complex flavor in every dense, dark slice.