10,000 take recipes

Chocolate brandy cake doctors a devil's food mix with brandy, eggs, and oil, then bakes into a tender bundt soaked twice with a hot brandy-chocolate glaze. Make a day ahead for full flavor.

A decadent and delicious cake made with blueberries and sour cream.

A high-protein twist on classic Boston baked beans using soybeans instead of navy beans. Slow-baked with molasses, ketchup, mustard, and Worcestershire until thick and smoky-sweet. Hearty, plant-powered comfort food.

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.

A one-of-a-kind bundt cake with cooked wild rice and toasted nuts folded into a brown sugar-buttermilk batter with maple and nutmeg. Served with maple whipped cream.

Spiced prune whip cake with prune juice, cinnamon, nutmeg, and allspice baked in a tube pan. A moist, warmly spiced vintage cake that's a community favorite with over 100 reviews.

British style chocolate cake with chocolate frosting.

Six thin cake layers stacked high with cream cheese frosting and blueberry pie filling between each one. A showpiece dessert that's much easier to make than it looks.

Thick-cut potato spears brushed with mayonnaise and baked until golden and crispy. Just four ingredients and the crunchiest oven fries you'll ever make.

Lovelight chiffon cake, a tender cake-flour sheet cake leavened with stiff-peaked meringue and brightened with lemon extract. The featherlight 1950s church-supper classic, baked in a 9x13 pan.

Cajun cake with crushed pineapple batter and a boiled pecan-coconut icing. A simple Southern sheet cake where the pineapple keeps it moist and the sticky topping steals the show.

French banana cake using white cake mix, very ripe mashed bananas, and chopped walnuts. A semi-homemade banana cake that improves after 24 hours chilled.

Butterscotch layer cake built on brown sugar for deep caramel flavor, finished with a browned-butter frosting that's nutty and toffee-rich. A tender, old-fashioned two-layer cake with real butterscotch character.

Prune cake is an old-fashioned Southern holiday spice cake with chopped prunes, pecans, buttermilk, and warm spices, soaked with a buttermilk-butter sauce. Three-day rest deepens flavor.

A hearty bundt cake packed with oats, sesame seeds, raisins, and mixed nuts. Warm spices, rum, and brandy give it deep, earthy flavor that lives up to its name.

This is the ultimate pound cake and it is quick and easy to make. It is moist, buttery and fluffy with the subtle flavors of vanilla and fresh lemon. Great served with sorbet or fresh berries.