10,000 cake recipes

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

Tender corn muffins made with sour cream, butter, and cornmeal for a moist, slightly sweet crumb. The sour cream and baking soda give these an extra-light texture.

Make this scrumptious bread made with figs and walnuts that's perfect for breakfast.

Old-fashioned brown bread made with whole wheat flour, brown sugar, sour milk, and lard. Mix everything in one bowl and bake. No yeast, no kneading, no waiting.

RumChata fudge is a creamy white chocolate fudge spiked with the cinnamon-and-cream rum liqueur, swirled with marshmallow cream and studded with macadamia nuts. An easy microwave fudge for grown-up holiday gifting.

Four-ingredient muffins made with biscuit mix, sugar, water, and an egg. Pantry-easy, ready in 30 minutes, and the base for countless quick-bread variations.

Enjoy this buttery and moist fresh cherry bread, happy baking!

Moist pumpkin bread with cinnamon, nutmeg and crunchy walnuts baked in a single loaf pan. A cozy Southern quick bread that keeps for days and fills the kitchen with warm spice.

Cape Breton scones with sour cream, raisins, and a sugar-sparkled top. Tender, golden wedges baked in under 15 minutes. Serve warm with butter, jam, or honey.

Just 5 ingredients and 10 minutes of prep for fluffy, golden beer muffins with a hint of yeasty tang. Brush with butter, top with cheddar, and serve warm from the oven.

Shortcut Italian sheet pan biscotti baked in a 9x13, sliced, and broiled golden. Six ingredients, 30 minutes, and you've got a tray of crispy-edged cookies with zero fuss.

Whole wheat Banana Health Loaf sweetened with honey and studded with unsweetened coconut. No eggs, just 3 tablespoons of oil, 98 calories per slice, and better flavor after resting overnight.

Nectarine yogurt muffins are tender summer muffins with chopped fresh nectarine, vanilla yogurt, and brown sugar, topped with sliced almonds. A bright stone fruit breakfast bake for nectarine season.

Spiced fig drop cookies with stewed figs, raisins, walnuts, allspice, and cinnamon. An old-fashioned fruit-filled cookie that stores beautifully in a tin for weeks.

Amish friendship bread is a quick fruit bread made from sourdough starter passed between friends. A community-tradition recipe that turns fermented batter into two cinnamon-spiced loaves.

Easy sugar cookies you simply roll into balls and bake, no chilling and no cookie cutters. Soft, buttery, vanilla-scented cookies from pantry staples, golden at the edges and ready in under half an hour.