4,347 vanilla cake recipes

Great Chocolate Cake (and Strawberry Shortcake) recipe

Three-layer butter pecan cake filled with rich, from-scratch burnt-sugar caramel, frosted in buttercream and crusted with pecans. A classic Southern caramel cake worth the fuss.

Egg-free yellow cake with cake flour, liquid egg substitute, and a touch of sugar substitute for a lighter, lower-sugar bake. Soft, tender crumb that proves you don't need eggs to get a classic vanilla cake.

Cream cheese dough rolled with apricot preserves and walnuts, sliced into crescent-shaped cookies and baked until golden.

Festival Half Moon Cookies with Chocolate Frosting recipe

Light chocolate sponge cake rolls around softened ice cream, then freezes into impressive slices. Homemade chocolate sauce drizzles over each serving.

Best Yule Log with Mocha Buttercream Frosting recipe

Spiced apple rings baked in brown sugar and warm spices, then flipped to reveal a glistening caramelized topping on this classic upside-down cake.

Halloween Jack-O'-Lantern cupcakes made with pumpkin, buttermilk, and pumpkin pie spice, topped with pumpkin frosting and decorated with black licorice faces and green gumdrop stems.

This cake roll is very easy to make, simple and tastes so great!

A festive red velvet cake made with German chocolate cake mix and sour cream, topped with a cooked flour frosting and handmade marzipan holly leaf decorations.

No-bake layered dessert with sliced angel food cake, almond-scented pudding cream, and cherry pie filling stacked in a 9x13 pan. Chill, slice, and serve.

Traditional Tuscan twice-baked nut cookies studded with whole almonds and hazelnuts. Crunchy, fragrant, and built for dunking in Vin Santo or espresso.

Classic devil's food cake made with real melted unsweetened chocolate, two sugars, cake flour, and folded egg whites. Dark, moist, and deeply chocolatey from scratch.

Rich chocolate walnut cookies with melted semi-sweet chocolate, espresso, and chocolate chips. Shiny, crackle-topped, and fudgy inside like a brownie in cookie form.

Irish tea cake with cream cheese and buttermilk batter studded with dried currants, finished with a bright lemon glaze. Tender crumb that keeps for days.