930 vanilla cake recipes

Crunchy drop cookies packed with oatmeal, flaked coconut, and corn flakes in a buttery brown sugar base. They spread thin and crisp up with golden, lacy edges in just 12 minutes.

Low-fat quick bread with Grape-Nuts cereal soaked in buttermilk for a nutty, chewy crumb studded with chocolate chips. No butter or oil in the batter. Makes two loaves for sharing or freezing.

Crunchy twice-baked biscotti studded with toasted almonds, grated chocolate, and warm cinnamon. The ultimate coffee-dunking cookie, made from scratch in your own kitchen.

Walnut quick bread with cinnamon and a tender crumb, no yeast needed. Served sliced with honey-whipped cream cheese for a breakfast loaf or afternoon snack.

Chunky peanut butter cookies rolled in sugar and pressed with a fork. A big-batch recipe with both white and brown sugar for crispy edges and chewy centers.

Sunny cocoa drop cookies are light chocolate-orange cookies made with corn oil spread and sour cream, then finished with a glossy cocoa drizzle. Lower-fat drop cookie, four dozen per batch.

Chocolate applesauce cake baked in canning jars and sealed while hot. A moist, fudgy cake with almond extract that makes a unique homemade gift.

A fudgy chocolate brownie cake steamed in a pot-within-a-pot using shelf-stable ingredients like dried eggs and buttermilk powder. Ideal for camping, off-grid baking, or when you don't have an oven.

Old-fashioned walnut pound cake started in a cold oven for a tall, even crumb. Buttery vanilla base studded with finely chopped walnuts, baked in a tube pan.

Dense apple bars with a brownie-like texture from oil-based batter. Mix by hand, fold in chopped apples and nuts, then bake for an hour. Stays fresh for weeks.

Chewy brown sugar walnut bars made with just seven ingredients, no mixer needed. Bake in a square pan, cut into squares, and serve warm for a simple treat.

Old-fashioned Southern teacakes with shortening, vanilla, and simple pantry staples. Soft, lightly sweet, and rolled out just like Grandma made them.

A light, springy chocolate sponge cake made with just six pantry staples and absolutely no eggs or dairy. Two layers sandwiched with fudge icing, dusted with grated chocolate and powdered sugar. Vegan baking at its most unfussy.

Classic hamantashen with a tender oil-based dough scented with orange zest, folded into triangles around your favorite filling. The traditional Purim cookie.

Beige brownies are old-school blondies built on brown sugar, vanilla, and chopped walnuts. One bowl, one pan, butterscotch-toned crumb. The chocolate-free brownie worth knowing.

Ruth's sugar cookies are tender drop cookies made with shortening and dipped warm into granulated sugar for a crackly, sparkling top. A simple recipe that makes three dozen in 30 minutes.