8,633 baked good recipes

Pennsylvania Dutch chocolate cake made with boiled chocolate, buttermilk, and baking soda, topped with tangy cream cheese frosting. Rich, dense crumb with old-fashioned charm.

Bakery-style chocolate chip cookies with chocolate chunks and ground toasted almonds in the dough. Low-temperature bake for thick, chewy centers with crisp golden edges.

Lighter chocolate caramel cheesecake made with fat-free cream cheese and low-fat graham crackers. Gooey caramel layer meets chocolate chip-studded filling for guilt-free indulgence.

Classic three-layer butter cake with rich chocolate icing. Made from scratch with cake flour for an incredibly tender crumb, this is the kind of homemade chocolate cake worth clearing your Sunday for.

Crunchy drop cookies packed with oatmeal, flaked coconut, and corn flakes in a buttery brown sugar base. They spread thin and crisp up with golden, lacy edges in just 12 minutes.

Toasted coconut layer cake with zesty lime-lemon curd filling and fluffy coconut-crusted seven-minute icing. A tropical showstopper that's equal parts tangy and toasted-sweet.

Easy chocolate and pecan cookies: soft, chewy drop cookies loaded with chocolate chips and toasted pecans, made with a butter-and-shortening blend for the best of both texture and flavor.

Cran-raspberry cheesecake on an almond-genoise base, topped with decorative sponge cake cutouts. An elegant baked cheesecake layered with tangy cranberry-raspberry filling.

Yule log cake (buche de Noel) is the classic French rolled sponge cake for Christmas, made from a delicate whole-egg genoise baked thin, filled, rolled, and decorated to look like a wintry wooden log.

Orange-almond biscotti, the crisp Italian twice-baked cookie scented with fresh orange zest and almond, studded with slivered almonds. Made for dunking in coffee, tea, or a glass of vin santo.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

Magnificent chocolate cake baked in a 10-inch tube pan with six ounces of unsweetened chocolate, six eggs, and chopped nuts. A tall, tender, old-fashioned bundt-style cake.

A flourless chocolate torte for Passover made with cocoa, eggs, toasted almonds, and butter. Baked thin in a jelly-roll pan and cut into layers, this elegant Pesach dessert rises on whipped egg whites alone.

Spiced gingerbread dough shaped into edible bowls over an ovenproof glass mold, with star cutouts around the rim. Use leftover dough for classic Christmas gingerbread cookies.

Oil-based apple nut cake loaded with chopped walnuts and fresh apples. A one-bowl recipe with just enough sweetness and a tender, moist crumb that stays fresh for days.

Chocolate cupcakes with a hidden cream cheese and chocolate chip filling baked right inside. An old-fashioned cocoa batter with vinegar for extra tenderness, topped with crunchy pecans.