957 vanilla cake recipes

Mrs. Fields pumpkin spice cookies with dark brown sugar, plump raisins, and toasted walnuts. Soft, cakey, and packed with warm fall spice. A copycat worth making.

The name of these triple chocolate cookies says it all- or almost. Serve them only to guests who you don't want to have leave- ever!

Moist spice cake made with apricot baby food and puréed canned apricots, topped with boiled brown sugar icing.

A three-layer Christmas cream cake with coconut and walnuts in a buttermilk batter, frosted with cream cheese icing studded with chopped maraschino cherries. Southern holiday baking at its prettiest.

Egg-free and dairy-free cookie dough made with soy yogurt, applesauce, and oats. Customize with chocolate chips, dried fruit, or nuts for a vegan cookie that's all your own.

Orange chocolate crunch cake with fresh orange segments baked into the batter, topped with a crunchy layer of brown sugar, chocolate chips, and walnuts. No butter needed.

Whole-grain oatmeal raisin cookies sweetened with honey and a whole ground orange. No butter, no refined sugar, naturally vegan-friendly with cinnamon and nutmeg.

Morning glory muffins pack shredded carrots, apples, raisins, coconut, and walnuts into spiced whole wheat batter sweetened with applesauce and yogurt. Hearty 24-muffin breakfast loaded with fruit and fiber.

This recipe will make two 9 inch cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.

A three-layer chocolate cake with cocoa and walnut extract, blanketed in fluffy marshmallow icing and showered with chopped black walnuts. All the joy of an ice cream sundae, no melting required.

A vegan chocolate-cinnamon torte made with tofu and sugar substitute, glazed with a glossy mocha fudge topping spiked with espresso. No eggs, no dairy, and completely plant-based without sacrificing richness.

From-scratch German chocolate cake with sweet chocolate melted in boiling water, buttermilk batter with folded egg whites, and a coconut-pecan frosting cooked on the stovetop.

Ice Box Cookies: Ice box cookies are a boon for the busy person because they can be prepared in advance and stored in the freezer until needed. Just slice and bake when desired, and you have a great home made cookie.

Make-ahead oatmeal pecan cookies shaped into logs, chilled, then sliced and baked fresh whenever you need them. Freezer-friendly dough lasts 3 months.

Chewy oatmeal cookies packed with dates, apples, raisins, and pecans, naturally sweetened by simmered fruit. These keep for days in the fridge and make grab-and-go snacks.

Turn stale bread into chewy, cinnamon-spiced cookies packed with plump raisins and crunchy nuts. Breadcrumb cookies are a clever zero-waste baking trick your grandma probably knew.