1,731 sugar coke recipes

Homemade funnel cakes just like the state fair, with crispy fried spirals and a snowfall of powdered sugar. A simple batter poured through a funnel for that classic carnival treat.

The original NYT plum torte: a quick one-bowl butter cake topped with halved plums and cinnamon sugar that sink into a jammy, custardy top as it bakes. The most-requested recipe in Times history.

Rum raisin bundt cake made with ripe bananas, dark rum, walnuts, and allspice. A moist, no-fuss batter baked in a fluted tube pan and dusted with powdered sugar.

A self-saucing chocolate cake that creates its own gooey pudding layer as it bakes. Pour the cocoa-brown sugar topping right over the batter and let the oven work its magic. One pan, zero fuss.

A moist chocolate cherry bundt cake made with cherry pie filling, chocolate chips, walnuts, and a hint of cinnamon. Mixed in one bowl, baked in a fluted tube pan, and dusted with powdered sugar.

Mocha nut butter balls: melt-in-your-mouth Russian tea cake-style cookies upgraded with cocoa, instant coffee, and toasted walnuts. Rolled in powdered sugar while warm for the signature snowy coat.

Fudgy two-layer chocolate cake made with a full cup of unsweetened cocoa, buttermilk, and a 50/50 brown sugar mix for moisture. Topped with a glossy chocolate-butter frosting that sets to a soft, sliceable finish.

Raspberry almond layer cake sweetened with apple juice concentrate instead of sugar. Whipped cream and raspberry spread frosting, amaretto-brushed layers, and toasted almond crunch around the sides.

Homemade funnel cake fried crisp and golden, then dusted with powdered sugar. The classic carnival treat made from pantry staples, swirled straight from a funnel into hot oil.

Maple cloud cake: ethereal egg-foam sponge sweetened with pure maple syrup and crowned with whipped maple-meringue icing. A Quebec-Canadian classic, all maple, no refined sugar.

Velvety brandy sauce made in 5 minutes with butter, powdered sugar, and brandy extract. Drizzle over bread pudding, holiday cakes, or warm fruit desserts for an instant upgrade.

Old-fashioned date cake with chopped nuts and a warm date-sugar topping poured over straight from the oven. Serve with whipped cream for a rich, sticky finish.

Classic butter nut balls (also called Russian tea cakes or Mexican wedding cookies). Buttery, melt-in-your-mouth shortbread rolled twice in powdered sugar for a snowy finish.

Jewish apple cake baked in a tube pan with layers of cinnamon-sugar Granny Smith apples and a moist oil-free batter made with applesauce and orange juice.

Old-fashioned Pennsylvania ginger cakes with molasses, brown sugar, and a butter-lard shortening blend baked in muffin pans. Dense, spicy, and rich with that deep molasses flavor.

Mom's poppy seed bundt cake with canned poppy seed filling, sour cream, and folded egg whites for a moist, tender crumb. Topped with a simple powdered sugar glaze.