911 vanilla cake recipes

Wacky cake (Depression-era chocolate cake) made with no eggs, no milk, no butter. Vinegar and baking soda lift it to fluffy chocolate perfection in one pan.

Crunchy twice-baked biscotti packed with walnuts, orange and lemon zest, and a surprising kick of black pepper. The ideal coffee-dunking cookie that stores beautifully in tins.

Lincoln log cookies shaped from cocoa-chocolate chip dough into two-inch logs, then drizzled with white and chocolate icing stripes. A fun, chocolatey bake for kids and adults.

Slice-and-bake coffee cookies with brown sugar, rum extract, and nutmeg. Roll the logs in chocolate sprinkles or dip baked cookies in melted chocolate. Makes about 60.

Three-layer Kona coffee torte with ground walnuts in the batter, orange-mocha buttercream filling, and mocha frosting. A Hawaiian-inspired cake where coffee, chocolate, and citrus meet.

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.

Vintage sugar cookies leaning heavy on brown sugar over white with shortening for tender texture and a three-finger ridge press. Makes 48 chewy, caramel-toned cookies.

Rich bittersweet chocolate cake that makes its own mousse-like frosting from the same batter. Just 8 ingredients, no mixer tricks, and it keeps in the fridge for days.

Sad Face Cake made with Bisquick, brown sugar, coconut, chopped nuts, and eggs. A dense, chewy dump cake with a brownie-like texture and no frosting needed.

Low fat fudge brownie sundae cake is made with cocoa powder, low-fat milk and applesauce.

Cinnamon ribbon bread layers tender sour cream cake batter with cinnamon-sugar swirls and a pecan crown. A breakfast loaf with a marbled cinnamon ribbon running through every slice.

Georgia pecan biscotti with toasted pecans and orange zest, twice-baked until shatteringly crisp. A Southern twist on the Italian classic, perfect for dunking.

Fluffy apple pecan pancakes with separated eggs, brown sugar, and cinnamon, served with apple spice syrup. Beaten egg whites fold in for extra-light, soufflé-style flapjacks.

Apricot almond quickbread with toasted almonds, dried apricots, and a hint of almond extract. A tender, no-yeast loaf that mixes up fast and fills the kitchen with a warm, nutty fragrance.

Apple squares fold chopped fresh apples, walnuts, and raisins into a cinnamon-spiced one-bowl batter mixed by hand and baked into a 13x9 sheet. No mixer, no fuss.

St. Louis-style peanut butter cookies with both brown and white sugar for a chewy center and crisp edge. Classic fork-pressed crosshatch pattern and deep roasted peanut flavor.