10,000 take recipes

Fudge cakes with melted unsweetened chocolate, butter, and chopped nuts in a light batter lifted with stiffly beaten egg whites. Somewhere between a brownie and a cake, frosted and cut into bars.

Orange creamsicle cake with four tender layers stacked between a tangy sour cream and whipped topping frosting. Nostalgic push-pop flavor in every bite, using a boxed mix shortcut nobody will guess.

Southern fig cake with a pint of fresh or preserved figs blended into a buttermilk batter spiced with cinnamon and allspice. Moist crumb, sweet-tart fig flavor in every bite, finished with chopped nuts.

Vinegar cake is an old-fashioned chocolate layer cake leavened with baking soda and vinegar instead of baking powder. Sour milk and unsweetened chocolate create a moist, tangy, deeply chocolatey crumb.

Old-fashioned molasses cake baked in a 9-inch square pan with raisins, cinnamon, allspice, and cloves. Lard and boiling water give it that dense, sticky pioneer-kitchen crumb.

Old-fashioned seed cake with caraway, sesame, and coconut baked into a buttery vanilla sponge. A traditional British tea-time treat that comes together with pantry staples.

Fudgy brownie cakes steamed in canning jars inside a slow cooker. Rich cocoa buttermilk batter with walnuts, unmolded and served warm with ice cream.

Boozy whiskey cake made from a doctored box mix with vanilla pudding and walnuts, then soaked in a hot butter-whiskey-brown sugar syrup. Outrageously moist and dead simple to pull off.

Banana orange chiffon cake: light and fluffy as angel food but moister and richer, scented with mashed banana and fresh orange juice. Topped with a glossy orange-zest powdered sugar frosting.

Vegetarian bean and corn casserole topped with sliced zucchini and a cornmeal custard, loaded with Monterey Jack cheese and green chilies. One-dish Southwestern comfort.

No-bake Oreo ice cream cake layered with crushed Double Stuf cookies, vanilla ice cream, chocolate sauce, and whipped cream. Four ingredients, no oven required.

Intensely moist chocolate layer cake with boiling water in the batter, topped with a rich cocoa buttercream frosting flavored with brandy and vanilla.

Chesapeake restaurant crab cakes: Maryland-style crab cakes bound with egg, mayo, dry mustard, and just a light breadcrumb coat. Almost all crab, pan-fried in butter until golden. The real deal.

Moist butter pecan banana cake built on yellow cake mix with butter pecan pudding, mashed banana, and toasted pecans baked in a tube pan. A doctored-mix cake that tastes like it took all day.

Microwave rum cake with devil's food layers soaked in rum, apricot preserves in the middle, and fluffy Italian-style meringue frosting. Retro dessert, updated speed.

Mound cake: copycat dessert tasting like a giant Mounds candy bar. Devil's food layers with marshmallow-coconut filling and rich chocolate cream cheese frosting.