Recipes with baking soda
4,672 recipes
Vermont Cocoa Cake
A three-layer cake with two rich cocoa layers and one maple-walnut layer, all covered in homemade chocolate fudge frosting. Vermont cocoa cake is a New England showstopper.
Cocoa Crater Cake
A rich sour cream chocolate cake with a cocoa fudge filling marbled through the batter, creating "craters" as it bakes. Topped with chopped nuts and a dusting of powdered sugar. One pan, zero fuss.
Young & Restless Carrot Cake
A moist three-layer carrot cake loaded with freshly grated carrots and warm cinnamon, topped with rich cream cheese icing. Garnish with pecans for the ultimate crowd-pleaser.
Black Forest Chocolate Fudge Cake
Black Forest chocolate fudge cake bakes the cherry-and-chocolate classic into a moist bundt, with dark sweet cherries and toasted walnuts running through a deep cocoa crumb. Prune puree keeps it fudgy and light.
Vegan Fruit Cake
Vegan fruit cake packed with dried fruit, candied peel, orange rind, and almonds, leavened with a soy milk and vinegar reaction instead of eggs. A dense, dairy-free holiday cake baked low and slow.
Sweet Bishop's Bread
Old-fashioned Bishop's bread with brown sugar, buttermilk, cinnamon, and a buttery crumb topping. Tender, warm, and best served straight from the pan. Simple baking at its finest.
Black Walnut Chocolate Drop Cookies
Fudgy drop cookies packed with black walnuts and unsweetened chocolate, topped with a glossy homemade chocolate frosting. Old-fashioned, from-scratch baking that makes 2 dozen in under an hour.
Sourdough Biscuits
Overnight sourdough biscuits with tangy starter fermented into fluffy, tender layers. Rise twice for light texture and deep sourdough flavor.
Pfeffernusse (Peppernuts)
Old-fashioned peppernut cookies (pfeffernusse) with anise, cinnamon, cloves, ginger, dark corn syrup, and chopped nuts. Slice-and-bake holiday cookies, makes 4 dozen.
Oat Bread, Quick
Quick oat bread made with whole wheat flour, rolled oats, and buttermilk. No yeast, no kneading, no rise time. A hearty no-yeast loaf with sesame seeds on top.
Applesauce Cupcakes
Lightly sweetened applesauce cupcakes with a generous dose of nutmeg, cinnamon, and chopped walnuts. Ready in 30 minutes - serve plain or with a simple cream cheese frosting.
Boston Baked Brown Bread
Boston brown bread baked in a Bundt pan with buttermilk, molasses, cornmeal, whole wheat flour, and raisins. A no-yeast New England classic with deep, malty sweetness.
Carrot Cake Bread
Carrot cake bread: a tender carrot quickbread baked in two 9-inch pans, made with olive oil, cinnamon, grated carrots, and chopped pecans. Better the next day, optional orange-butter icing.
Chocolate Yogurt Cake
Rich chocolate bundt cake made with plain yogurt and Dutch-processed cocoa for an incredibly moist crumb. No frosting needed, just deep cocoa flavor in every slice.
Pecan Icebox Cookies
Pecan icebox cookies with brown sugar and toasted pecans, shaped into a log, chilled overnight, then sliced and baked. Classic slice-and-bake cookies that keep in the fridge for a week.
Topped Apple Cake
Apple cake with a cinnamon-nut streusel topping, chopped apples folded into a brown sugar batter with sour milk. A tender, spiced sheet cake for fall baking.
A three-layer cake with two rich cocoa layers and one maple-walnut layer, all covered in homemade chocolate fudge frosting. Vermont cocoa cake is a New England showstopper.
A rich sour cream chocolate cake with a cocoa fudge filling marbled through the batter, creating "craters" as it bakes. Topped with chopped nuts and a dusting of powdered sugar. One pan, zero fuss.
A moist three-layer carrot cake loaded with freshly grated carrots and warm cinnamon, topped with rich cream cheese icing. Garnish with pecans for the ultimate crowd-pleaser.
Black Forest chocolate fudge cake bakes the cherry-and-chocolate classic into a moist bundt, with dark sweet cherries and toasted walnuts running through a deep cocoa crumb. Prune puree keeps it fudgy and light.
Vegan fruit cake packed with dried fruit, candied peel, orange rind, and almonds, leavened with a soy milk and vinegar reaction instead of eggs. A dense, dairy-free holiday cake baked low and slow.
Old-fashioned Bishop's bread with brown sugar, buttermilk, cinnamon, and a buttery crumb topping. Tender, warm, and best served straight from the pan. Simple baking at its finest.
Fudgy drop cookies packed with black walnuts and unsweetened chocolate, topped with a glossy homemade chocolate frosting. Old-fashioned, from-scratch baking that makes 2 dozen in under an hour.
Overnight sourdough biscuits with tangy starter fermented into fluffy, tender layers. Rise twice for light texture and deep sourdough flavor.
Old-fashioned peppernut cookies (pfeffernusse) with anise, cinnamon, cloves, ginger, dark corn syrup, and chopped nuts. Slice-and-bake holiday cookies, makes 4 dozen.
Quick oat bread made with whole wheat flour, rolled oats, and buttermilk. No yeast, no kneading, no rise time. A hearty no-yeast loaf with sesame seeds on top.
Lightly sweetened applesauce cupcakes with a generous dose of nutmeg, cinnamon, and chopped walnuts. Ready in 30 minutes - serve plain or with a simple cream cheese frosting.
Boston brown bread baked in a Bundt pan with buttermilk, molasses, cornmeal, whole wheat flour, and raisins. A no-yeast New England classic with deep, malty sweetness.
Carrot cake bread: a tender carrot quickbread baked in two 9-inch pans, made with olive oil, cinnamon, grated carrots, and chopped pecans. Better the next day, optional orange-butter icing.
Rich chocolate bundt cake made with plain yogurt and Dutch-processed cocoa for an incredibly moist crumb. No frosting needed, just deep cocoa flavor in every slice.
Pecan icebox cookies with brown sugar and toasted pecans, shaped into a log, chilled overnight, then sliced and baked. Classic slice-and-bake cookies that keep in the fridge for a week.
Apple cake with a cinnamon-nut streusel topping, chopped apples folded into a brown sugar batter with sour milk. A tender, spiced sheet cake for fall baking.
