828 sugar cake recipes

Apple nut cake built on applesauce and olive oil with overlapping apple slices and a toasted cinnamon-sugar nut topping. A dairy-free, butter-free autumn cake that bakes into something moist, rustic and crowd-ready.

Old-fashioned boiled chocolate icing with just four ingredients: chocolate, sugar, milk, and water. Sets glossy and firm on a cooled cake.

Friendship cake brandied starter ferments pineapple, cherries, and peaches with sugar and brandy over 6 weeks. A slow-building fruit base you share and pass along.

Friendship fruit starter ferments pineapple, peaches, apricots, and cherries in brandy and sugar for three weeks. A boozy heirloom base for cakes, ice cream, or gifting.

Friendship cake starter made with pineapple, cherries, and peaches layered with sugar and brandy over six weeks. A fermented fruit base for holiday fruitcakes.

Spirited fruit macerated in orange liqueur, lemon juice, and sugar. A boozy fruit topping for cheesecake, pound cake, ice cream, or sherbet.

Eccles cakes pack currants, mixed peel and warming spice inside flaky rough puff pastry, glazed with milk and crunchy caster sugar. Classic Lancashire teatime pastry from northwest England.

Home-candied angelica turns young spring stalks into emerald-green confectionery jewels using just sugar and patience. A traditional British technique for decorating cakes, trifles and Christmas puddings.

Lemon glaze made with egg white, powdered sugar, fresh lemon zest, and lemon juice. A smooth, glossy icing for cookies, cakes, and German-style baked goods.

Two-ingredient citrus glaze with powdered sugar and fresh lemon or orange juice. Thin, glossy, and pourable for drizzling over cakes, quick breads, and scones.

Three-ingredient pineapple rum sauce with fresh chopped pineapple, brown sugar, and rum. No cooking required. Spoon over ice cream, pound cake, or grilled meat.

Fluffy white buttercream icing made with shortening, powdered sugar, and a hint of almond extract. Stays bright white and pipes like a dream for decorated cakes.

Simple orange glaze made with powdered sugar, fresh orange juice, and orange zest. Tinted with food coloring for a bright finish on cakes, cookies, and pastries.

Carrot raisin cake sweetened with honey and pineapple juice instead of sugar. Whole wheat pastry flour and egg whites only keep it fat-free and wholesome.

Pressed angel food cake sandwiches filled with chocolate chips, marshmallows, cherry preserves, or cinnamon sugar. Made in a sandwich maker until golden and gooey. Kids love these.

Korean jujube rice cakes made with just two ingredients: dried jujubes kneaded with glutinous rice flour and steamed. Soft, chewy, and naturally sweet with no added sugar.