4,347 vanilla cake recipes

Scottish oaten bread baked in the bread machine on the quick bread cycle: a hearty loaf with rolled oats, walnuts, chopped prunes, and cola for sweetness and dark color. Soft, dense crumb with tea-cake character.

Soft French buttercream cookies made with powdered sugar, cream of tartar, and vanilla. Tint the dough with food coloring and top with colored sugar for holidays or parties.

Moist zucchini bread loaded with grated summer squash, brown sugar, cinnamon, and oil for a soft, never-dry crumb. Makes two freezer-friendly loaves, the classic late-summer use for garden zucchini.

Old-school butterscotch brownies (blondies) with dark brown sugar and melted butter. One bowl, six ingredients, and a chewy caramel-edged crumb that bakes up in under an hour.

Classic Italian pizzelle cookies made with butter, eggs, vanilla, and a shot of whiskey for depth. Crisp, thin waffle cookies pressed on a pizzelle iron. Makes 16 dozen.

Puffy sour cream drop cookies topped with cinnamon sugar before baking. Soft, cakey, and lightly golden around the edges. Simple pantry ingredients, 30 minutes start to finish. Makes 18.

Eisenhower's chocolate layer cake with cocoa dissolved in boiling water, sour milk, and a fluffy seven-minute frosting. A classic mid-century American recipe with presidential history.

Classic rolled-and-cut Christmas sugar cookies sprinkled with colored sugar before baking. Crisp, buttery, and ready for stars, trees, and bells without any frosting required.

Pecan pudding baked in a custard cup in the microwave: dark corn syrup, egg, and chopped pecans in a buttered cup, dusted with powdered sugar. Pecan pie filling in individual pudding form.

Basic chiffon cake folds whipped egg whites into an oil-and-yolk batter for a tall, springy cake with angel food's airy crumb and butter cake's moisture. Baked in a tube pan, cooled inverted.

Fat-free bran muffins sweetened with molasses and applesauce, bound with egg whites and buttermilk. High-fiber, no butter or oil, and surprisingly tender.

Brown sugar raisin walnut drop cookies for the holiday cookie tin. All brown sugar (no white) for deep caramel chew, packed with raisins and walnuts in every bite. Three dozen from one bowl in twenty minutes.

Soft sour cream drop cookies with a pillowy, cakey crumb, topped with a thick chocolate frosting made from melted unsweetened chocolate. Chill the dough, bake, and frost. Makes 24.

Chocolate roll-out cookies with cocoa in the dough and a tinted decorator's frosting. Cut into holiday shapes and decorate for Christmas cookie trays and gift boxes.

Moist chocolate cake with hot coffee, cocoa, and vegetable oil for an extra-tender crumb. Topped with the old-fashioned cooked-flour buttercream that tastes like whipped cream.

Buttermilk chocolate cake with fudge icing, a moist, tender chocolate sheet cake made with buttermilk and boiling water, topped with a cooked, poured fudge frosting that sets glossy and rich.