2,107 bake recipes

Chocolate and chestnut layer cake with a tender olive oil and white wine sponge, a smooth sweetened chestnut cream filling, and glossy dark chocolate ganache. An elegant autumn and holiday dessert.

High-fiber carrot or zucchini bran muffins made with whole wheat flour, honey, molasses, and raisins. Sweetened without refined sugar. A wholesome breakfast muffin with real substance.

Blueberry crunch cake bakes a buttermilk cornmeal cake under a crown of fresh blueberries with a cinnamon-sugar crackle on top. Lighter than coffee cake, sweeter than cornbread. The Southern morning cake that disappears fast.

Pineapple upside-down cake with a butterscotch brown sugar base, pineapple rings, and maraschino cherries baked in a round pan. Served warm with whipped cream.

Red velvet cake with buttermilk and vinegar baked in three layers, topped with cream cheese pecan frosting. An oil-based cake with a tender crumb and classic tangy finish.

Sour cream blueberry brunch cake with poppy seeds, lemon zest, a cinnamon-blueberry filling, and powdered sugar glaze. Baked in a springform pan for easy serving.

Maple apple spice cake with pure maple syrup, chopped apples, and cinnamon topped with cream cheese frosting. A moist, nutty fall cake baked in a 9-inch square pan.

Tennessee black walnut cake builds a tall, airy sponge with whipped egg whites, molasses, and warm spice. Crowned with cinnamon cream frosting and toasted walnut halves.

Orange-Banana Bundt Cake with fresh orange zest, mashed bananas, sour cream, and a coconut-lined pan for a tropical twist on banana cake. Food processor method.

White chocolate glazed anisette biscotti with toasted hazelnuts, crushed star anise, and almond extract. Crisp twice-baked Italian cookies with a creamy sweet glaze.

Spiced apple cake layered with cinnamon-nutmeg McIntosh apples and topped with a brown sugar walnut crumble. Baked in a 13x9 pan with orange juice in the batter.

Fluffy buttermilk biscuits smothered in homemade tomato gravy. A classic Southern comfort food breakfast with from-scratch biscuits and a tangy, creamy gravy.

Hearty whole grain bread loaded with oats, wheat germ, bran, and chopped pecans. This rustic loaf delivers nutty flavor and dense texture with a crunchy sunflower seed topping.

European-style buckwheat cake with a nutty almond sponge base filled and topped with cranberry cottage cheese mousse. A light, elegant layered dessert with old-world charm.

Authentic Middle Eastern falafel made from dried chickpeas soaked overnight and deep-fried golden. Crispy exterior with fluffy interior, perfect in pita with tahini sauce.

A self-saucing brownie pudding cake that creates its own hot chocolate sauce as it bakes. Cocoa batter topped with brown sugar and hot water transforms into cake on top, gooey pudding underneath. Serve warm with ice cream.