1,821 baked good recipes

Old-fashioned deep chocolate layer cake: a three-layer cocoa and buttermilk cake made in a food processor, dark and tender with sour cream chocolate frosting. Weekend bake for special occasions.

Loaded carrot cake packed with crushed pineapple, coconut, walnuts, and cinnamon, topped with chocolate cream cheese frosting. A moist, oil-based cake baked in two loaf pans.

Rocks cookies with oats, brown sugar, figs, nuts, and warm spices in a bumpy, hearty drop cookie. An old-fashioned spiced oatmeal cookie loaded with dried fruit and chopped nuts.

Lemon and coconut roulade spread with melted chocolate and rolled with whipped cream and fresh berries. A flourless sponge that's lighter than it looks.

No-bake chocolate peanut butter oatmeal cookies cooked on the stovetop in one pan. Drop on foil and ready to eat in under 30 minutes. The classic boiled cookie, no oven required.

Bourbon-soaked raisin and pecan tube cake with a tender buttermilk crumb and warm nutmeg spice. A boozy Southern-style pound cake finished with a brown sugar drizzle.

Rich fudge cake with unsweetened chocolate and brown sugar, topped with a thick milk chocolate and semisweet frosting. A serious chocolate lover's layer cake.

Mexican Yuletide cookies (polvorones) with butter, oatmeal, and pecans rolled in powdered sugar while warm. A crumbly, nutty holiday cookie that makes 6.5 dozen from one batch.

Chocolate cake made with pureed green tomatoes, brown sugar, cinnamon, and orange zest, finished with a glossy dark chocolate glaze. Unexpected end-of-garden dessert.

Chocolate espresso macaroons with coconut, walnuts, and almond extract, held together by sweetened condensed milk. No flour, no eggs, chewy and intensely coffee-flavored.

Two-layer banana cake with pecans and buttermilk, filled and frosted with chocolate whipped cream and fresh banana slices. A showstopper that pairs ripe banana with rich chocolate mousse.

Hearty oatmeal raisin cookies loaded with rolled oats, plump raisins, and crunchy bran flake cereal for extra texture and fiber. Crisp at the edges, chewy in the middle, and a smart way to use up the cereal box.

Fresh apple and pecan cake packed with 4 cups of sliced apples and a full cup of nuts. Cinnamon-spiced, oil-based for a moist crumb that stays tender for days. Bakes in a 9x13 pan.

Homemade focaccia bread with olive oil, rosemary, thyme, and coarse sea salt. Simple yeast dough dimpled by hand and baked in pie pans for three rustic round loaves.

Traditional Algonquin wild nut bannock made with crushed hazelnuts boiled into a paste, then fried into crispy golden cakes with deep Indigenous roots.

Individual mini chocolate cakes baked in ramekins with a molten white chocolate center, toasted pecans, and a topping of whipped cream and grated dark chocolate. Restaurant-style plated dessert.