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    You are in: Home / Cookbooks / Cakes, Cakes & Cakes
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    66 recipes in

    Cakes, Cakes & Cakes

    From my favorite cheesecake to my Mom`s Favorite chocolate cake. When using baking powder it needs to go into the oven quickly after being mixed. If batters sit at room temperature before baking, the baking powder will keep reacting and the carbon dioxide produced can't be captured by the unbaked batter. Baking powder and baking soda are two very different ingredients. Baking powder is baking soda mixed with another ingredient. Baking soda needs to be combined with an acidic ingredient like vinegar or lemon juice. Each produces carbon dioxide. (carbon dioxide is very safe. It's what makes baked goods rise!) Don't pack the baking powder in the spoon - spoon it into the measuring spoon and level off as for flour.
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    1 Reviews |  By Rita~

    Chocolate lovers delight. YUM! Faretti biscotti liqueur is what I used in this chocolate layer cake and the ganache. This liqueur is excellent with hints of citrus, nuts, and fennel. With Marcona Spanish almond that are salted. Salt and Chocolate complement each other nicely.

    Recipe #291768

    15 Reviews |  By Rita~

    Tes Leches translates to 3 milks which make this so very moist! I add hazelnut creamer to the 3 milks so I thought I should name it Cuatro Leches. You will not be disappointed. This looks hard but is a very easy cake and well worth it.

    Recipe #117503

    2 Reviews |  By Rita~

    This has everything in it! Pineapples, coconut, nuts, chips, & raisins. Hope you have a sweet tooth! This is good enough to skip the frosting.

    Recipe #64695

    12 Reviews |  By Rita~

    This is a very simple cake made with a boxed cake, coffee ice cream and a cream cheese frosting. My friend Tim gave this to me. He found it in Family Circle. I tweeked and here it is for you.

    Recipe #121891

    3 Reviews |  By Rita~

    A legacy of Dutch colonialism, this "thousand layer cake" is often served after the rijsttafel but will do equally well served with the coffee or tea. This is a very rich cake and should be served in thin slices. I found this at I've made something like this years ago. (This is optional) Spread a thin layer of warmed jam and every 2 layers and spread chocolate after the next 2 layers of batter was baked. Be sure to stay with the cake as you cook it. My picture show of the cake made in a 10 inch so you'll get more layers when baking in a 9 inch. This is also great without the spices and just the jam and chocolate layers.

    Recipe #187343

    1 Reviews |  By Rita~

    My Dad requested t cupcakes for his Birthday and want then to be licorice flavored with some bits of licorice on top. I did use real licorice root steeped in warm milk but for ease I'm posting this recipe using anise oil-extract. If you want to make it that way steep 1/4 ounce of the root in the warmed 1 cup milk, blend in a blender and let steep for 15 minutes don't forget to strain it.

    Recipe #210508

    1 Reviews |  By Rita~

    I was intrigued when I saw this recipe and found it really good! Be sure to use SWEET ONIONS for they are not overpowering like the storage onions. They become nice and chewy and very sweet when baked. Yes it's a heart-healthy cake making it a lovely dessert for Valentines days. Sweet onions, sometimes referred to as "short day" onions, because their growing season occurs during the fall and winter with harvest usually in spring /summer, are fresh onions, picked and cured for a short time, then sent to market. Unlike storage onions, are harvested in late summer and fall, stored in warehouses and delivered to markets throughout most of the year. The batter is yolk-less and is very light.

    Recipe #203467

    1 Reviews |  By Rita~

    Spicy pumpkin pie topped with whipped cream and sprinkled with candied ginger. This Recipe #194908 is very informative on how to make puree out of fresh squash be it pumpkin, acorn, butternut .......

    Recipe #197915

    This (Biscuit Roulade) cake is a jelly roll style filled with pumpkin ice cream. It's a bit of work, but can be done days ahead and well worth it!

    Recipe #197890

    1 Reviews |  By Rita~

    Here 's a classic dessert with a wonderful Almond glaze made with Desarano Liquor. This is good made in small loaf pans wrapped with colorful paper and a pretty festive ribbon for gift giving!

    Recipe #197900

    The History of Baked Alaska Thanks to Charles Ranhofer, chef at the famous Delmonico's restaurant in New York, for creating this spectacular cake to celebrate the United States purchase of Alaska from the Russians. Ranhofer is said to have invented it to commemorate Seward's purchase of Alaska in 1867. It was, at first, called Alaska-Florida Cake, but was soon changed to Baked Alaska. It is was supposedly later popularized worldwide by Jean Giroix, chef in 1895 at the Hotel de Paris in Monte Carlo. Please don't hesitate to refreeze if the ice cream starts to soften. The key to success for this recipe is to keep the ice cream as cold as possible and turn up the oven as high as it will go. Worried about Salmonella: Egg safety I’ve never had any trouble when making this because I took the precautions. Always purchase your eggs from a reputable source, a place you can trust with your life. PLEASE! Don't use eggs after the expiration date on the carton. But salmonella could sneak into some eggs, so just be cautious about serving young kids or the elderly or to people who have health problems. Do read through directions before making.

    Recipe #196010

    2 Reviews |  By Rita~

    This Gory Devils Food Cake is filled with a Ghostly cream cheese filling and a Bloody Vampire raspberry filling with a Creepy hint of something Oh So So So Dark and Secretive Frosting............... The assembly to this cake is what makes it so eerie so do take note! If you don't want the errieness please do cool cake completely so the frosting and raspberry preserves does not goo out the sides.

    Recipe #193348

    5 Reviews |  By Rita~

    Sweet and Oh so GOOOOOOOD layered pie! Will fill that crave for rich chocolate.

    Recipe #192560

    2 Reviews |  By Rita~

    This recipes has lots of juicy fruit bedded on a beautiful yeast made bread, then topped with lots of nutty spiced crumbs that have a hint of candied ginger. Do use fresh peaches, plums whatever fruit you desire. I have an Abundance of fresh figs so that was my choice.

    Recipe #186213

    Great for a baby shower or a first birthday! This recipe can be made in half just be sure to use a smaller pan or use a shell pan and watch the cooking time. I made for a shower so I wanted a large cake to feed many. You are welcome to use any ice cream flavor. If you like your frosting you may want to make extra. Think ahead of color scheme and where you want to place which colors. You can simply this recipe by just using a box mix according to it's directions and skip the glazes. I used these glazes to enhance the ice cream flavor.

    Recipe #179955

    7 Reviews |  By Rita~

    Creamy, Light and Airy nicely flavored of raspberries.No you are not limited to one flavor play and enjoy!

    Recipe #179608

    11 Reviews |  By Rita~

    This dark, decadent, and luxurious chocolate souffle is easy to make and can be the perfect finale to a romantic dinner. Use the best quality dark chocolate. This can be doubled. Do adjust if doubling or trip;ling the recipe. I made triple the recipe and it did take 20 - 25 minutes to bake. My photo is of leftovers that I made the day before for 6. I did warm the leftovers in the microwave oven topped with cream. We did have berries the day of serving and is a must!

    Recipe #175610

    3 Reviews |  By Rita~

    This Toasted Almond tiramisu is much lower in fat, no coffee, no raw eggs and is a no bake, easy to make, delish dessert. Soft ladyfingers can be found in the bakery or the frozen-food section of the supermarket.

    Recipe #175145

    1 Reviews |  By Rita~

    This is a sweet cheese loaf topped with a glazed berries. Use berries of choice. Jam is of choice as well. If you have those new colorful silicone loaf pans that would be easy to use.

    Recipe #175147

    4 Reviews |  By Rita~

    Found this on line by Ken Pappenheim This came in First prize in the dessert category in the 2000 Guinness Cook-off at his local Pub. And for all of you that know me I did tweak it just a bit. Top it with this Recipe #86695 if your want to really bring it up a notch! Heart Optional: You can replace 1/2 cup of flour with Irish steel cut oats. I just spun them in the food processor with the sifted ingredients. Better for your heart!

    Recipe #175422

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