10,000 cake recipes

An old-fashioned steamed pudding studded with fresh blueberries, made with bread crumbs for a soft, cakey texture. Serve warm with your favorite sweet sauce for a nostalgic homestyle dessert.

Rose almond jumbles flavored with rosewater, packed with finely chopped blanched almonds, and dropped in ring shapes. A fragrant, old-fashioned cookie from the Victorian era.

Waffle iron drop cookies: a chocolate cocoa cookie dough baked in 2 to 3 minutes in a waffle iron instead of an oven. Crisp, patterned, and ready faster than preheating.

Raisin nut bran muffins with raisin bran cereal as the bran source, brown sugar, cinnamon, and a splash of milk. Quick weekday breakfast muffins, ready in 45 minutes.

Crispy, golden corn sticks rolled in melted butter and baked until crunchy. Made with creamed corn for a tender, slightly sweet center. Ready from scratch in under 30 minutes.

A legendary British sticky toffee pudding: moist date sponge soaked in buttery brown sugar toffee sauce, grilled until caramelized, and served warm with whipped cream. Pure indulgence for 12.

Simple biscuit-style apple dumplings with baking powder pastry wrapped around cinnamon-sugar filled apples. Bake until tender, serve warm with milk or cream.

Crustless cherry custard pie made in a blender with Bisquick, eggs, milk, and butter, topped with cherry pie filling and baked until set. Make-ahead friendly.

Blueberry breakfast bars layer a buttery batter with canned blueberry pie filling and finish with a tangy lemon glaze. Easy church-supper bars cut from a 15x10 pan.

Double corn pancakes blend buttermilk-soaked cornmeal with whole corn kernels, red bell pepper, and scallions, with whipped egg whites folded in for lift. Savory breakfast.

Blueberry quickbread with cornmeal grit, oats, walnuts, and a buttermilk tang. A heartier loaf with bright berry pockets and a sturdy, breakfast-ready crumb.

Low-fat whole wheat muffins loaded with shredded zucchini and sweet corn kernels. Light, tender, and wholesome enough for everyday breakfast or snacking.

This Italian favorite is the perfect snack with your hot cup of tea or coffee.

Sopaipillas are puffy fried bread pillows made from a simple dough of flour, baking powder, shortening, and milk. Light, hollow, and golden, perfect drizzled with honey.

Scotch Teas are chewy oat bars made with just five ingredients: butter, brown sugar, rolled oats, salt, and baking powder. Soft from the oven, they firm up into buttery, toffee-like treats.

Giant pumpkin-shaped cookies with real pumpkin puree, oats, cinnamon, and chocolate chips. A fun fall baking project that's soft, spiced, and ready to decorate.