10,000 cake recipes

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.

Old-fashioned soft molasses cookies spiced with cinnamon, ginger, cloves, and nutmeg, topped with a shiny boiled gelatin frosting. Makes 4 dozen from an overnight chilled dough.

A delicious breakfast bread, and very easy to make!

Maple squares with dark maple syrup, chocolate chips, and chopped walnuts baked into a chewy bar. A one-bowl, mix-and-pour recipe ready in 45 minutes.

A basic muffin mix, great plain or dress it up with fruit or gasp... chocolate chips.

DIY pancake batter from scratch with flour, eggs, milk, butter, and baking powder. The seven-ingredient pantry recipe that beats any boxed mix for fluffy weekend pancakes.

Golden, crispy hand pies filled with a sweet homemade blueberry filling, wrapped in tender buttermilk dough and pan-fried to a shattering crunch. Old-fashioned Southern fried pies done right at home.

Strawberry shortcake with Bisquick drop biscuits, 2-day macerated strawberries, French vanilla ice cream, and fresh whipped cream. The 2-day strawberry marinade is what makes this one special.

Gluten-free banana bread made with rice flour, potato starch, and unflavored gelatin for structure. Folded egg whites keep it light and tender.

Impossible pecan pie makes its own crust as it bakes, using Bisquick to form a thin layer underneath the pecan-corn syrup custard. No rolling, no chilling, just dump and bake.

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.

Artichoke spice bread with pureed artichoke hearts, orange juice, currants, and walnuts spiced with cinnamon, nutmeg, and cloves. A uniquely moist quick bread.

English toasting bread made in a bread machine with bread flour, milk, cornmeal, and a touch of baking soda. A soft, slightly tangy white loaf that crisps beautifully when toasted.

Classic slice-and-bake icebox cookies with buttery brown sugar dough you can make ahead and freeze for up to 2 months. Includes five flavor variations: ginger almond, lemon poppyseed, spice, coffee edged, and pecan.

Wholesome millet molasses cookies made with barley flour, oats and no eggs. Chewy, earthy and lightly sweet, these wheat-free cookies bake in just 10 minutes.

Rustic wholemeal scones sweetened with honey and ready in 25 minutes. Just 6 ingredients, no mixer needed. Split them warm and slather with butter and jam.