Cake recipe collection

Eccles cakes pack currants, mixed peel and warming spice inside flaky rough puff pastry, glazed with milk and crunchy caster sugar. Classic Lancashire teatime pastry from northwest England.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.

Elegant lemon cake roll with a light sponge filled and frosted with creamy lemon filling, then coated in yellow-tinted coconut. A show-stopping spring dessert.

Elegant tea cakes are thin, crisp slice-and-bake butter cookies with vanilla and cream. Not too sweet, designed for dunking in tea and topping with jam or marmalade.

Turtle cheesecake with a chocolate wafer and walnut crust, studded with chocolate-caramel-pecan turtle candies. A rich Chicago-deli classic from the Eli's Cheesecake family.

Elvis Presley's pound cake with seven eggs, heavy cream, and cake flour started in a cold oven. A dense, buttery Southern pound cake with a velvety crumb and golden crust.

Emerald Isle cake with a buttery vanilla crumb and an Irish whiskey glaze tinted green. A festive St. Patrick's Day dessert that's simple to bake in a square pan.

Emily's white cake is a tender, snow-white shortening-based layer cake from the early 1900s, leavened with stiff egg whites for fluff. The dairy-free vintage classic for birthdays and baptisms.

Vintage spice cake layered with sweet stewed figs and crowned with vanilla frosting and toasted coconut. This retro two-layer beauty transforms humble ingredients into pure nostalgia.

Devil's food cake: a deep, dark, three-layer chocolate cake built on melted chocolate and sour milk for that signature reddish-brown crumb. The classic American showstopper that puts boxed mixes to shame.

Funnel cake or funnelcake is a regional food popular in North America at carnivals, fairs, sporting events, and seaside resorts.

Fall harvest spice cake with apple butter, maple buttercream frosting, and a decorative topping of walnuts, almonds, apricots, cranberries, and raisins. A stunning autumn centerpiece.

Sugar-free diabetic-friendly white layer cake with almond extract, whipped egg whites, and skim milk. Light and fluffy two-layer cake made with artificial sweetener instead of sugar.

A rich, moist chocolate cake layered with a refreshing mint frosting and a smooth chocolate ganache topping. Perfect for mint-chocolate lovers!

No-flour fruitcake packed with pecans, walnuts, dates, candied cherries, pineapple, and coconut bound with sweetened condensed milk. Baked low and slow in a tube pan.

Asian-style crab cakes with water chestnuts, dark sesame oil, and light mayo, pan-fried until golden brown. A lighter take on crab cakes with crunch from water chestnuts in every bite.