10,000 cake recipes

Chili cheddar shortcakes pile savory sharp cheddar biscuits over hearty chili for a cornbread-shortcake Tex-Mex twist. Flaky sour cream biscuits bake in 10 minutes.

Cinnamon zucchini muffins with grated zucchini baked into a tender crumb. A quick 30-minute recipe that uses up garden zucchini in the best way possible.

Raisin pineapple drop cookies with brown sugar, crushed pineapple, and seedless raisins in a soft, cake-like dough. A fruity, old-fashioned cookie that stays moist for days.

Premier white sugar cookies with melted white chocolate baked right into the dough, then glazed with more. A tender, rollable sugar cookie made for decorating.

Fig oat bran muffins with banana, apple juice, honey, and cinnamon. A high-fiber, low-fat muffin loaded with dried figs and whole grain oats for a wholesome breakfast.

Old-school Southern buttermilk biscuits made with pure lard for flaky layers and tender crumb. Just five ingredients and minimal kneading for biscuits like grandma used to make.

Savory Parmesan and sage muffins made with powdered buttermilk for tangy flavor. Includes both conventional oven and microwave directions for quick baking.

Bread machine banana bread loaded with macadamia nuts, flaked coconut, and lemon zest. Tropical, buttery, and ridiculously easy with just 5 minutes of hands-on prep.

Vegan Banana Loaf made with a flax egg and applesauce in place of eggs and butter. No dairy, no animal products. All-purpose flour gives the best result in this simple, reliable recipe.

Whole wheat zucchini bread with cinnamon, vanilla, and chopped nuts. A moist, high-fiber quick bread that uses grated zucchini for natural moisture. Makes two loaves.

After dehydrated the strawberries in the oven, they lose lots of liquid, which gives the muffins delicious strawberry flavor without adding too much liquid. Ricotta adds the moisture and slightly creaminess, which make these muffins really outstanding!

Classic bran muffins made with buttermilk-soaked wheat bran, brown sugar, and raisins or dates. Tender, moist, and high in fiber with a golden domed top.

Zucchini-Lemon Muffins: tender, lemon-bright muffins lightened with egg substitute and just a quarter cup of oil. Bright citrus zip cuts through soft zucchini crumb.

Double chocolate zucchini bread with melted unsweetened chocolate, chocolate chips, chopped nuts, and cinnamon. Moist, rich, and the best way to sneak vegetables into dessert.

Vegan date walnut muffins built on a sticky date-water paste with brown sugar and crunchy walnuts folded in. No eggs, no dairy, just 12 tender muffins in 45 minutes.

Soft pumpkin cookies loaded with cinnamon, cloves, nutmeg, raisins, and walnuts. A big-batch holiday cookie with warm spice flavor in every cakey bite.