4,347 vanilla cake recipes

Spiced pizzelles flavor the classic Italian wafer cookie with warm nutmeg and floral cardamom. Crisp, lacy, and lightly spiced, perfect for stacking on a holiday cookie tray or sandwiching with mascarpone.

Koulourakia me sousame are traditional Greek sesame cookies with a tender, slightly crisp crumb and toasty browned-butter aroma. Each twist is rolled in sesame seeds for nutty crunch in every bite.

Refrigerator cookies pack chopped dates, shredded coconut, and walnuts into a buttery slice-and-bake log rolled in extra nuts. Make-ahead icebox cookies for holiday baking or anytime.

Slice-and-bake walnut refrigerator cookies with brown sugar and toasted walnuts in a buttery dough. Roll into logs, chill overnight, slice thin, and bake fresh whenever the craving hits.

Fluffy white layer cake made with egg whites only, butter creamed light with sugar, and a tender milk-based crumb. The classic wedding and birthday cake base.

Butterscotch brownies (blondies) made by melting butter with brown sugar for that toffee-deep flavor, then folding in nuts for crunch. One bowl, 25 minutes, and a chewy fudgy texture that beats any boxed mix.

Impossible coconut pie: a self-crusting blender pie that magically separates into a crust on the bottom, custard in the middle, and toasted coconut on top. No pastry, no rolling, just pour and bake.

Lowcountry benne seed cookies (Charleston style) with toasted sesame seeds, brown sugar, and butter. A thin, crispy Southern Christmas cookie with West African roots.

Classic Girl Scout-style trefoil shortbread cookies with butter, sugar, eggs, and vanilla. Roll-and-cut sugar cookies for the trefoil cutter, makes 4 dozen.

Milky Way candy bar brownies melted right into the batter for chewy chocolate-caramel squares. A clever Halloween candy stash bake with built-in nougat and caramel layers.

Crazy cake (also called wacky cake or depression cake) needs no eggs, no milk, no butter. Mixed straight in the pan with vinegar for chemistry-class lift. A Depression-era favorite.

Spritz dainties for the cookie press, made with brown sugar instead of white for a deeper butterscotch note. Buttery shaped cookies brushed with egg white wash and decorated for the holidays.

Mississippi mud cake with cocoa pecan brownie base, melted marshmallow layer, and chocolate frosting. The triple-layer Southern Delta classic.

Classic Tuscan biscotti di Prato with toasted whole almonds, orange zest, and vanilla. The original almond biscotti from Prato, Italy, made for dunking in Vin Santo.

Almond torte made in the food processor with almond paste, butter, and a generous lift of eggs. Dense, marzipan-rich, and ideal with coffee. The processor method takes the work out of beating.

Chocolate syrup cake bakes up moist and rich with a thin batter that turns into a fudgy 9x13 sheet cake. A vintage one-bowl dessert built around a full bottle of chocolate syrup.