10,000 cake recipes

Microwave chocolate mocha cake baked in a ring mold in under 20 minutes. Espresso deepens the cocoa flavor in this quick, from-scratch one-bowl dessert.

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.

My kids all love carrot cakes. This time made these carrots cookies, and they loved them so much. I will make these cookies very often from now on.

Four-ingredient muffins made with biscuit mix, sugar, water, and an egg. Pantry-easy, ready in 30 minutes, and the base for countless quick-bread variations.

Buttermilk chive biscuits: tender flaky biscuits with chopped fresh chives baked at 425°F for tall, golden tops. Ready in 45 minutes from start to plate.

Simple Belgian raisin bread made by boiling milk, sugar, and raisins together before mixing into quick bread batter. Dense, moist, lightly sweet.

Whole wheat molasses and ginger scones with raisins and yogurt, cut into heart shapes and baked until golden. A warmly spiced teatime treat.

Cardamom aebleskiver: Danish-style round pancake balls cooked in a special aebleskive pan, lightly spiced with cardamom and served hot with powdered sugar and jam.

Amish friendship bread is a quick fruit bread made from sourdough starter passed between friends. A community-tradition recipe that turns fermented batter into two cinnamon-spiced loaves.

Lemon roll-out cookies with sour cream in the dough for a tender crumb, brushed with lemon juice and sprinkled with sugar before baking. The bright citrusy cookie cutter staple for any holiday tray.

Gluten free pumpkin cookies blend rice flour and potato starch with cinnamon, pumpkin puree, vanilla, and chopped nuts. Soft, cakey, dairy-free, eggless, allergy-friendly.

Rhubarb hickory nut bread with sugar-steeped rhubarb folded into a tender quick bread batter. A tart, nutty Midwestern loaf with a clever juice-extraction technique.

Moist cranberry banana bread with walnuts and an optional Grand Marnier cranberry syrup soaked into the top. Fresh cranberries are simmered first, then folded into a rich banana batter.

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.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

Double chocolate muffins with cocoa-rich batter studded with white chocolate chunks inside and on top. Tender, bakery-style, and easy to make from scratch.