114 corn cake recipes

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Sad Face Cake made with Bisquick, brown sugar, coconut, chopped nuts, and eggs. A dense, chewy dump cake with a brownie-like texture and no frosting needed.

Four-ingredient cottage cheese pancakes blended smooth with eggs, corn oil, and flour or cornmeal. Light, protein-packed griddle cakes ready in 30 minutes.

Holiday ice cream cake: a triple-layer freezer cake with three flavors of ice cream stacked between chopped candy bars, Oreo cookies, and homemade chocolate ganache.

Cocoa meringue cake: two crisp cocoa-free meringue disks sandwiched with a mocha-chocolate filling and served in a pool of bright raspberry sauce. An elegant, low-fat dessert showpiece.

Halloween pumpkin patch cake built from two devil's food bundts stacked face-to-face, frosted orange, with a green cupcake stem and candy corn jack-o-lantern face. Easy showstopper for kids' parties.

Midori cake is a pale-green Bundt built on yellow cake mix and pistachio pudding, soaked with melon liqueur and finished with a Midori-cream cheese glaze. Retro doctored cake mix at its showy best.

Melomakarona, traditional Greek honey cookies made with olive oil, butter, and orange juice, dipped in warm honey syrup and topped with walnuts and cinnamon.

Vegan key lime torte with a silken tofu filling, carob cake base, kiwi slices, and a mint-brown rice syrup glaze. Dairy-free, egg-free, and set with agar-agar.

Pour la France's Fudge Caramel Cake - Express recipe

A buttery, moist and delicious cake, whoever has it will definitely give you a big "wow".

Gypsy John is a layered chocolate cake with rum-spiked whipped chocolate filling and a glossy ganache frosting. A rich, elegant dessert cut into squares for easy serving.

Tender white layer cake stuffed with citrusy orange-coconut filling and crowned with fluffy boiled frosting. A Southern classic that's pure sunshine on a plate.

Fudgy, chewy brownies packed with over a pound of chocolate: semisweet in the batter and Swiss dark chocolate chunks folded in and scattered on top. Walnuts add crunch. An overnight rest deepens the flavor and gives you clean-cut bars.

Soft, cakey chocolate drop cookies topped with a rich homemade chocolate icing. Made with real unsweetened chocolate and optional pecans, this bakery-style recipe yields 3 dozen.

Buttery spice cookies with crystallized ginger, cinnamon, cloves, and a dusting of powdered sugar. Pressed thin and baked until light golden, these make-ahead cookies keep for a week or freeze for a month.