Hey there, home bakers! Have you ever craved something sweet and homemade but felt intimidated by complicated recipes? We’ve got you covered with these 18 simple, easy baking recipes that deliver delicious results every time. From quick cookies to no-fuss cakes, these treats are perfect for beginners and busy bakers alike. Get ready to preheat your oven and discover your new favorite go-to desserts!
One-Bowl Chocolate Chip Cookies
These cookies demolish complicated recipes. Throw everything in one bowl, mix, and bake—no chilling, no fuss, just chewy, chocolate-packed perfection ready in minutes.
Ingredients
- For the cookie dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- Add 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar to a large bowl.
- Cream the butter and sugars together with a hand mixer on medium speed for 2 minutes until light and fluffy.
- Beat in 2 large eggs one at a time, mixing for 30 seconds after each addition.
- Stir in 1 tsp vanilla extract until just combined.
- Sprinkle 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt evenly over the wet ingredients.
- Mix on low speed for 45 seconds until no dry streaks remain—don’t overmix. Tip: For chewier cookies, stop mixing as soon as the flour disappears.
- Fold in 2 cups semi-sweet chocolate chips with a spatula until evenly distributed.
- Scoop 2-tablespoon portions of dough and drop them 2 inches apart onto the prepared baking sheets. Tip: Use a cookie scoop for uniform size and even baking.
- Bake for 9–11 minutes until the edges are golden but centers look slightly underdone. Tip: Pull them out when they’re puffed and soft—they’ll firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Keep them chewy with soft centers that melt around gooey chocolate pockets. Crumble over ice cream or sandwich with vanilla frosting for a next-level treat.
Easy Vanilla Cupcakes
Craving bakery-quality cupcakes without the fuss? Create these fluffy vanilla delights in under 30 minutes. Perfect for last-minute parties or sweet cravings.
Ingredients
For the cupcakes:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– 1 ½ tsp baking powder
– ½ tsp salt
– ½ cup unsalted butter, softened
– 2 large eggs
– 2 tsp vanilla extract
– ½ cup whole milk
For the frosting:
– 1 cup unsalted butter, softened
– 3 cups powdered sugar
– 2 tsp vanilla extract
– 2 tbsp heavy cream
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, 1 cup sugar, 1 ½ tsp baking powder, and ½ tsp salt in a medium bowl.
3. Beat ½ cup softened butter with an electric mixer on medium speed for 2 minutes until creamy.
4. Add 2 eggs one at a time, beating for 30 seconds after each addition.
5. Mix in 2 tsp vanilla extract until fully incorporated.
6. Alternate adding the dry ingredients and ½ cup milk to the butter mixture, starting and ending with dry ingredients, mixing just until combined.
7. Divide the batter evenly among the 12 muffin cups, filling each ⅔ full.
8. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. For the frosting, beat 1 cup softened butter with an electric mixer on high speed for 3 minutes until light and fluffy.
11. Gradually add 3 cups powdered sugar, mixing on low speed until incorporated.
12. Beat in 2 tsp vanilla extract and 2 tbsp heavy cream on medium-high speed for 2 minutes until smooth and spreadable.
13. Frost cooled cupcakes using a piping bag or offset spatula.
Remarkably moist with a tender crumb, these cupcakes deliver pure vanilla bliss in every bite. Their cloud-like texture pairs perfectly with the silky buttercream frosting. Try topping with fresh berries or colorful sprinkles for an Instagram-worthy treat that disappears fast.
5-Ingredient Peanut Butter Cookies
You won’t believe how easy these peanut butter cookies are to make. Seriously, just five ingredients and you’re minutes away from warm, chewy perfection. Your kitchen will smell incredible and your cookie jar will never be empty again.
Ingredients
For the cookie dough:
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
For finishing:
– ¼ cup additional granulated sugar for rolling
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 1 cup peanut butter, 1 cup sugar, 1 egg, and 1 teaspoon vanilla extract in a medium bowl.
3. Mix vigorously with a wooden spoon until the dough becomes thick and cohesive.
4. Scoop tablespoon-sized portions of dough and roll them between your palms to form smooth balls.
5. Roll each ball in the ¼ cup additional sugar until completely coated.
6. Place the sugared balls 2 inches apart on your prepared baking sheet.
7. Use a fork to press criss-cross patterns into each cookie, flattening them to about ½-inch thickness.
8. Bake for 10-12 minutes until the edges are lightly golden but centers still appear soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. Cool completely for about 20 minutes to allow cookies to firm up properly.
Vibrantly golden with that classic criss-cross pattern, these cookies emerge from the oven with crisp edges giving way to irresistibly chewy centers. The pure peanut butter flavor shines through in every bite—sweet, salty, and deeply satisfying. Try sandwiching two cookies with vanilla ice cream for an epic dessert, or crumble them over your morning yogurt for a breakfast treat that feels downright decadent.
No-Knead Cinnamon Rolls
Melt away your morning stress with these impossibly easy cinnamon rolls. Skip the kneading drama—this dough practically makes itself while you sleep. Wake up to warm, gooey perfection in under an hour.
Ingredients
For the dough:
– 3 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 packet (2 1/4 tsp) instant yeast
– 1 1/4 cups warm milk (110°F)
– 1/2 cup melted butter
– 1 large egg
For the filling:
– 1/2 cup brown sugar
– 2 tbsp ground cinnamon
– 1/4 cup softened butter
For the glaze:
– 1 cup powdered sugar
– 2 tbsp milk
– 1 tsp vanilla extract
Instructions
1. Whisk together 3 cups flour, 1/4 cup granulated sugar, and 1 packet instant yeast in a large bowl.
2. Pour in 1 1/4 cups warm milk (test temperature with a thermometer—it should read exactly 110°F).
3. Add 1/2 cup melted butter and 1 egg to the bowl.
4. Mix until a shaggy dough forms—it will be sticky, not smooth.
5. Cover the bowl tightly with plastic wrap and refrigerate for 8-12 hours (overnight works perfectly).
6. After chilling, turn the risen dough onto a floured surface—it will be bubbly and doubled in size.
7. Roll the dough into a 12×16 inch rectangle using a rolling pin.
8. Spread 1/4 cup softened butter evenly over the entire surface, leaving a 1-inch border.
9. Sprinkle 1/2 cup brown sugar and 2 tbsp cinnamon evenly over the buttered dough.
10. Roll the dough tightly into a log, starting from the long side.
11. Cut the log into 12 equal slices using unflavored dental floss for clean cuts.
12. Arrange the slices in a greased 9×13 inch baking dish.
13. Cover the dish with a clean towel and let rise in a warm spot for 30 minutes—the rolls should look puffy.
14. Preheat your oven to 375°F while the rolls rise.
15. Bake for 20-25 minutes until golden brown and bubbling.
16. Whisk together 1 cup powdered sugar, 2 tbsp milk, and 1 tsp vanilla extract for the glaze.
17. Drizzle the warm glaze over the hot cinnamon rolls immediately after removing from oven.
These rolls emerge with feather-soft layers that pull apart effortlessly. The cinnamon-sugar filling caramelizes into sticky pockets between each swirl. Serve them warm with cold brew coffee for the ultimate weekend treat, or surprise neighbors with a still-warm pan—they’ll think you’re a baking pro.
Quick Banana Bread
Ditch the complicated recipes—this quick banana bread delivers moist, tender perfection with zero fuss. Grab those spotty bananas and transform them into warm, cinnamon-spiced comfort in under an hour. No mixer required, just one bowl and basic pantry staples for the easiest homemade treat.
Ingredients
For the wet ingredients:
– 3 very ripe medium bananas, mashed (about 1 1/2 cups)
– 1/2 cup (1 stick) unsalted butter, melted and cooled
– 2 large eggs, at room temperature
– 1 teaspoon pure vanilla extract
For the dry ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter or non-stick spray.
2. In a large mixing bowl, mash the ripe bananas with a fork until only small lumps remain.
3. Pour the melted butter into the mashed bananas and stir vigorously with a wooden spoon until fully combined.
4. Crack both eggs directly into the banana mixture and add the vanilla extract.
5. Whisk the wet ingredients together for exactly 30 seconds until the mixture appears smooth and slightly frothy.
6. In a separate medium bowl, combine the flour, sugar, baking soda, salt, and cinnamon with a whisk.
7. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined—do not overmix.
8. Immediately pour the batter into your prepared loaf pan and spread evenly with the spatula.
9. Bake at 350°F for 50-60 minutes until the top is deep golden brown and a toothpick inserted into the center comes out completely clean.
10. Cool the banana bread in the pan on a wire rack for 15 minutes before carefully removing it.
11. Let the loaf cool completely on the wire rack for at least 1 hour before slicing.
Unbelievably moist with a crackly sugar crust, this banana bread stays tender for days thanks to the mashed fruit. Toasted slices slathered with salted butter or peanut butter make the perfect breakfast, while warm squares topped with vanilla ice cream create an instant dessert. The cinnamon warmth and banana sweetness pair beautifully with your morning coffee or as an afternoon pick-me-up.
3-Ingredient Shortbread Cookies
Forget complicated baking—these 3-ingredient shortbread cookies deliver buttery perfection with zero fuss. Feel that crumbly texture melt in your mouth using just pantry staples. Finally, a cookie that’s effortlessly elegant and ridiculously simple.
Ingredients
– 1 cup unsalted butter, softened to room temperature
– 1/2 cup granulated sugar
– 2 1/4 cups all-purpose flour
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for 2–3 minutes until light and fluffy. (Tip: Softened butter should yield slightly when pressed—if it’s melted, your dough will spread too much.)
3. Gradually add the all-purpose flour to the butter-sugar mixture, mixing on low speed until just combined and a crumbly dough forms.
4. Use your hands to gently knead the dough in the bowl until it comes together into a smooth ball, being careful not to overwork it. (Tip: If the dough feels too dry, add 1 teaspoon of cold water; if too sticky, chill for 10 minutes.)
5. Roll the dough into a log about 1 1/2 inches in diameter, then wrap it tightly in plastic wrap.
6. Chill the dough log in the refrigerator for 30 minutes to firm up, which prevents spreading during baking.
7. Unwrap the chilled dough and slice it into 1/2-inch thick rounds using a sharp knife.
8. Arrange the cookie rounds on the prepared baking sheet, spacing them 1 inch apart.
9. Bake for 18–20 minutes, or until the edges are lightly golden and the tops are pale. (Tip: For even browning, rotate the baking sheet halfway through baking.)
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Outrageously buttery and delicately crumbly, these shortbread cookies offer a satisfying snap with every bite. Serve them alongside afternoon tea, crumbled over vanilla ice cream, or simply enjoy their pure, sweet simplicity straight from the rack.
Simple Lemon Drizzle Cake
Get ready to bake the easiest, zingiest cake that’ll brighten your entire week. Grab your lemons and let’s create this sunshine-in-a-pan masterpiece that’s perfect for beginners and lemon lovers alike.
Ingredients
For the Cake
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– ¾ cup granulated sugar
– 2 large eggs
– 2 tablespoons lemon juice
– 1 tablespoon lemon zest
– ½ cup whole milk
For the Lemon Drizzle
– ½ cup powdered sugar
– 2 tablespoons lemon juice
– 1 teaspoon lemon zest
Instructions
1. Preheat your oven to 350°F and grease an 8-inch loaf pan.
2. Whisk together 1 cup flour, 1 teaspoon baking powder, and ¼ teaspoon salt in a medium bowl.
3. Beat ½ cup softened butter and ¾ cup sugar together in a large bowl for 2 minutes until light and fluffy.
4. Add 2 eggs one at a time, beating well after each addition.
5. Mix in 2 tablespoons lemon juice and 1 tablespoon lemon zest.
6. Alternate adding the flour mixture and ½ cup milk to the butter mixture, beginning and ending with flour.
7. Pour the batter into your prepared pan and smooth the top with a spatula.
8. Bake for 40-45 minutes until golden brown and a toothpick inserted comes out clean.
9. Cool the cake in the pan for 15 minutes, then transfer to a wire rack.
10. Whisk together ½ cup powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth.
11. Poke holes all over the warm cake with a skewer to help the drizzle soak in.
12. Slowly pour the lemon drizzle over the entire cake surface.
13. Let the drizzle set for 30 minutes before slicing.
Nothing beats that tender crumb soaked with tangy lemon syrup. The perfect balance of sweet and citrus makes this cake ideal for afternoon tea or as a bright dessert topped with fresh berries.
Easy Apple Crumble
Kickstart your fall baking with this ridiculously simple apple crumble. Grab those forgotten apples and transform them into a cozy dessert in under an hour. Seriously, the hardest part is waiting for it to bake.
Ingredients
For the Apple Filling
- 6 medium Granny Smith apples, peeled and sliced 1/4-inch thick
- 1/2 cup granulated sugar
- 1 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
For the Crumble Topping
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/4 tsp salt
Instructions
- Preheat your oven to 375°F.
- Grease a 9-inch square baking dish with butter or cooking spray.
- Combine the sliced apples, granulated sugar, 1 tablespoon flour, cinnamon, nutmeg, and lemon juice in a large bowl. Tip: Toss immediately with lemon juice to prevent browning.
- Transfer the apple mixture to the prepared baking dish, spreading it into an even layer.
- In the same bowl, combine the oats, 3/4 cup flour, brown sugar, and salt for the topping.
- Add the cold, cubed butter to the oat mixture.
- Use your fingers or a pastry cutter to work the butter into the dry ingredients until pea-sized crumbs form. Tip: Keep the butter cold for a flakier, crispier topping.
- Sprinkle the crumble topping evenly over the apple filling.
- Bake for 35-40 minutes, until the topping is golden brown and the filling is visibly bubbling at the edges.
- Remove the crumble from the oven and let it rest on a wire rack for at least 15 minutes before serving. Tip: This resting time allows the juicy filling to thicken perfectly.
The warm, tender apples melt into a spiced syrup beneath that crunchy, buttery oat topping. Serve it straight from the dish with a huge scoop of vanilla ice cream for the ultimate hot-and-cold contrast. It’s the kind of simple, soul-warming dessert that makes any Tuesday feel like a celebration.
One-Pan Brownies
Get ready to bake the most decadent brownies with zero cleanup. Grab one pan and transform simple ingredients into fudgy perfection. This recipe eliminates the mess while delivering that rich, chocolatey satisfaction we all crave.
Ingredients
For the Brownie Batter
– 1 cup unsalted butter
– 2 cups granulated sugar
– 4 large eggs
– 1 tsp vanilla extract
– 1 cup all-purpose flour
– 3/4 cup cocoa powder
– 1/2 tsp salt
– 1 cup chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking pan thoroughly.
2. Melt 1 cup unsalted butter in a microwave-safe bowl for 60 seconds until completely liquid.
3. Tip: Use a glass bowl for even melting and to prevent hot spots that could burn the butter.
4. Whisk 2 cups granulated sugar into the melted butter until the mixture becomes smooth and glossy.
5. Crack 4 large eggs directly into the bowl and add 1 tsp vanilla extract.
6. Vigorously whisk the mixture for 2 full minutes until it lightens in color and thickens slightly.
7. Tip: Proper whisking incorporates air for that crackly brownie top everyone loves.
8. Sift 1 cup all-purpose flour, 3/4 cup cocoa powder, and 1/2 tsp salt directly into the wet ingredients.
9. Fold the dry ingredients gently until just combined—avoid overmixing to prevent tough brownies.
10. Stir in 1 cup chocolate chips until evenly distributed throughout the batter.
11. Pour the completed batter into your prepared pan and spread it evenly into all corners.
12. Bake at 350°F for exactly 25 minutes until the edges pull away from the pan.
13. Tip: Test doneness by inserting a toothpick—it should come out with moist crumbs, not clean.
14. Cool the brownies completely in the pan on a wire rack for 2 hours before slicing.
15. Cut into 16 squares using a sharp knife wiped clean between cuts for neat edges.Keep these brownies fudgy and dense with that signature shiny crackled top. The melted chocolate chips create irresistible pockets of gooey goodness throughout each square. Serve them warm with vanilla ice cream or crumble over morning yogurt for a breakfast treat that feels downright decadent.
Fluffy Pancakes from Scratch
Brace yourself for the fluffiest pancakes you’ll ever make—no box mix needed. Whip up this simple batter in minutes, then watch those golden rounds rise to perfection. Your weekend breakfast game just got a major upgrade.
Ingredients
For the Dry Mix
– 1 ½ cups all-purpose flour
– 3 ½ tsp baking powder
– 1 tsp salt
– 1 tbsp white sugar
For the Wet Mix
– 1 ¼ cups milk
– 1 large egg
– 3 tbsp melted butter
Instructions
1. Whisk together flour, baking powder, salt, and sugar in a large bowl until fully combined.
2. Pour milk, egg, and melted butter into a separate medium bowl.
3. Beat the wet ingredients with a fork until the egg is fully incorporated and the mixture is smooth.
4. Create a well in the center of the dry ingredients, then pour in the wet mixture.
5. Stir gently with a spatula until just combined—lumps are okay; overmixing makes pancakes tough.
6. Heat a nonstick skillet or griddle over medium heat (350°F if using an electric griddle).
7. Test the heat by sprinkling a few water drops—they should sizzle and evaporate quickly.
8. Lightly grease the skillet with butter or cooking spray using a folded paper towel.
9. Scoop ¼ cup portions of batter onto the hot skillet, spacing them 2 inches apart.
10. Cook for 2–3 minutes until bubbles form on the surface and edges look set.
11. Flip each pancake carefully with a thin spatula when the bottoms are golden brown.
12. Cook for another 1–2 minutes until the second side is golden and pancakes are cooked through.
13. Transfer to a plate and repeat with remaining batter, regreasing the skillet as needed.
14. Serve immediately for the best texture—keeping them warm in a 200°F oven can prevent sogginess. Who needs a diner when you can stack these cloud-like cakes at home? Each bite delivers a buttery, slightly sweet flavor that pairs perfectly with maple syrup or fresh berries. Try layering them with whipped cream and sliced bananas for an indulgent twist that’ll have everyone asking for seconds.
Easy Blueberry Muffins
Ready to bake the easiest, fluffiest blueberry muffins ever? Grab your bowl and let’s make magic happen in under 30 minutes. These golden-topped beauties will become your new breakfast obsession.
Ingredients
For the batter:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 tsp baking powder
– 1/2 tsp salt
– 1 cup milk
– 1/2 cup vegetable oil
– 1 large egg
– 1 tsp vanilla extract
– 1 1/2 cups fresh blueberries
For finishing:
– 2 tbsp turbinado sugar
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups flour, 1 cup sugar, 2 tsp baking powder, and 1/2 tsp salt in a large bowl.
3. In a separate bowl, beat 1 cup milk, 1/2 cup oil, 1 egg, and 1 tsp vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix!
5. Toss 1 1/2 cups blueberries with 1 tablespoon of the flour mixture to prevent sinking.
6. Gently fold the coated blueberries into the batter using a spatula.
7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
8. Sprinkle 2 tbsp turbinado sugar evenly over the muffin tops for crunch.
9. Bake at 375°F for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
10. Cool the muffins in the pan for 5 minutes before transferring to a wire rack.
Zesty bursts of blueberry contrast perfectly with the tender, cake-like crumb. Serve warm with a pat of melting butter, or crumble over vanilla ice cream for an unexpected dessert twist.
3-Ingredient Nutella Cookies
Keep scrolling if you want to miss the easiest cookie recipe ever. These 3-ingredient Nutella cookies transform your pantry staples into chewy, chocolatey perfection in under 30 minutes. Seriously, they’re dangerously simple.
Ingredients
For the cookie dough:
– 1 cup Nutella
– 1 large egg
– 1 cup all-purpose flour
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 1 cup Nutella, 1 large egg, and 1 cup all-purpose flour in a medium bowl.
3. Mix vigorously with a spatula until a thick, uniform dough forms—no dry flour should remain. Tip: If the dough feels too sticky, chill it for 10 minutes for easier handling.
4. Scoop 1-tablespoon portions of dough and roll them into smooth balls between your palms.
5. Arrange the dough balls 2 inches apart on the prepared baking sheet.
6. Gently flatten each ball with the bottom of a glass to about 1/2-inch thickness. Tip: Lightly oil the glass to prevent sticking.
7. Bake for 8–10 minutes, or until the edges are set and the tops appear slightly cracked.
8. Remove the baking sheet from the oven and let cookies cool on the sheet for 5 minutes. Tip: They’ll be soft initially but firm up as they cool—don’t overbake for a fudgy center.
9. Transfer cookies to a wire rack to cool completely.
A crackly top gives way to a fudgy, brownie-like center that’s pure chocolate bliss. Serve them warm with a scoop of vanilla ice cream for an instant dessert upgrade, or crumble over yogurt for a breakfast treat.
Simple Coffee Cake
Nailing that perfect coffee break just got easier. This simple coffee cake delivers buttery crumb perfection with minimal effort. Grab your ingredients and let’s bake some magic.
Ingredients
For the cake batter:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 cup milk
– 2 large eggs
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp salt
For the streusel topping:
– 1/2 cup brown sugar
– 1/3 cup all-purpose flour
– 1/4 cup cold unsalted butter, cubed
– 1 tsp ground cinnamon
Instructions
1. Preheat your oven to 350°F and grease a 9-inch square baking pan.
2. Whisk together 2 cups flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt in a large bowl.
3. Beat 1/2 cup softened butter with 1 cup milk, 2 eggs, and 1 tsp vanilla extract until smooth.
4. Combine the wet and dry ingredients, mixing just until no flour streaks remain.
5. Pour the batter into your prepared pan, spreading it evenly with a spatula.
6. Make the streusel by combining 1/2 cup brown sugar, 1/3 cup flour, and 1 tsp cinnamon in a small bowl.
7. Cut 1/4 cup cold butter into the streusel mixture using a pastry cutter or your fingers until crumbly.
8. Sprinkle the streusel evenly over the batter, covering the entire surface.
9. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
10. Cool the cake in the pan on a wire rack for at least 30 minutes before serving.
Fresh from the oven, this cake boasts a tender crumb that melts with every bite. The cinnamon-sugar streusel adds delightful crunch against the soft cake base. For an extra treat, serve warm slices with a dollop of vanilla ice cream or alongside your afternoon espresso.
No-Chill Sugar Cookies
Viral sugar cookies just dropped—and they skip the chilling drama entirely. Grab your mixer and get that perfect crinkle-top texture in under 30 minutes flat. These buttery rounds deliver soft centers with crisp edges every single time.
Ingredients
For the cookie dough:
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp cream of tartar
- ¼ tsp salt
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 1 large egg
- 2 tsp vanilla extract
For rolling:
- ¼ cup granulated sugar
Instructions
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- Whisk together 2 ¼ cups all-purpose flour, ½ tsp baking soda, ½ tsp cream of tartar, and ¼ tsp salt in a medium bowl.
- Beat 1 cup softened unsalted butter and 1 ½ cups granulated sugar on medium speed for 2 minutes until pale and fluffy.
- Add 1 large egg and 2 tsp vanilla extract to the butter mixture, then beat for 1 minute until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain.
- Scoop 1 ½ tablespoon-sized portions of dough and roll each into a smooth ball. Tip: Use a cookie scoop for uniform sizing and even baking.
- Roll each dough ball in ¼ cup granulated sugar to coat completely.
- Place dough balls 2 inches apart on prepared baking sheets. Tip: Give them space to spread without touching.
- Bake for 8–10 minutes until the edges are lightly golden and tops are crackled. Tip: Pull them when centers still look slightly underdone for soft cookies.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Just baked, these cookies boast a delicate crisp shell that gives way to a tender, cake-like middle. Their vanilla-forward sweetness pairs perfectly with a cold glass of milk or crumbled over ice cream. Try sandwiching them with a smear of lemon curd for a zesty twist that cuts the richness.
Quick Pumpkin Bread
FALL just got faster with this moist, spiced pumpkin bread that bakes in under an hour. Grab your loaf pan and let’s transform pantry staples into cozy perfection. No fancy techniques needed—just pure autumn vibes in every slice.
Ingredients
For the wet ingredients:
– 1 cup canned pumpkin puree
– 1/2 cup vegetable oil
– 2 large eggs
– 1 cup granulated sugar
For the dry ingredients:
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk together pumpkin puree, vegetable oil, eggs, and sugar in a large bowl until smooth.
3. Combine flour, baking soda, salt, cinnamon, and nutmeg in a separate bowl.
4. Tip: Use a whisk to evenly distribute the baking soda and spices throughout the flour.
5. Gradually stir the dry ingredients into the wet mixture until just combined.
6. Tip: Stop mixing when no flour streaks remain—overmixing creates a tough texture.
7. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
8. Bake at 350°F for 50-55 minutes.
9. Tip: Test doneness by inserting a toothpick—it should come out clean with no wet batter.
10. Cool the bread in the pan for 15 minutes before transferring to a wire rack.
11. Slice the bread once completely cooled to room temperature.
Zesty cinnamon and nutmeg warm each tender crumb, while the pumpkin keeps everything incredibly moist. Toast slices and slather with cream cheese for breakfast, or serve warm with a drizzle of caramel sauce for dessert.
One-Bowl Carrot Cake
You won’t believe how easy this carrot cake is. Grab one bowl and let’s make magic happen—no fancy equipment needed, just pure comfort in every bite.
Ingredients
For the cake batter:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 large eggs
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups finely grated carrots
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking pan.
- Whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 tsp baking soda, 1 tsp baking powder, 1 tsp ground cinnamon, and ½ tsp salt in a large bowl.
- Add 3 large eggs, 1 cup vegetable oil, and 1 tsp vanilla extract to the dry ingredients.
- Stir vigorously until the batter is smooth and no dry streaks remain.
- Fold in 2 cups finely grated carrots until evenly distributed. Tip: Use the fine side of your grater for tender, melt-in-your-mouth carrot bits.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
- Cool the cake in the pan on a wire rack for 15 minutes. Tip: Letting it cool slightly makes slicing cleaner and prevents crumbling.
- Slice into squares and serve warm or at room temperature.
Just look at that moist, tender crumb and speckled carrot goodness. Each bite delivers warm cinnamon spice and natural sweetness from the carrots. Serve it with a dollop of whipped cream for a cozy treat, or pack squares for a lunchbox surprise that’ll make everyone smile.
Simple Strawberry Shortcake
Dreaming of summer desserts? This strawberry shortcake delivers sweet nostalgia with zero fuss. Dive into layers of tender cake, juicy berries, and fluffy cream—perfect for weeknights or impressing guests.
Ingredients
- For the strawberries:
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- For the shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- For the whipped cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 425°F.
- Line a baking sheet with parchment paper.
- Combine sliced strawberries and 1/4 cup granulated sugar in a medium bowl.
- Let the strawberries macerate at room temperature for 30 minutes to release their juices.
- Whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt in a large bowl.
- Cut in 1/2 cup cold cubed butter using a pastry cutter until the mixture resembles coarse crumbs.
- Tip: Keep butter cold for flaky layers—work quickly to prevent melting.
- In a separate bowl, whisk 2/3 cup heavy cream, 1 large egg, and 1 tsp vanilla extract.
- Pour the wet ingredients into the flour mixture.
- Stir gently until just combined—do not overmix.
- Turn the dough onto a lightly floured surface.
- Pat the dough into a 1-inch thick rectangle.
- Cut the dough into 6 rounds using a 3-inch biscuit cutter.
- Tip: Press straight down without twisting to help the shortcakes rise evenly.
- Place the rounds 2 inches apart on the prepared baking sheet.
- Brush the tops with a little extra heavy cream.
- Bake for 12–15 minutes, until golden brown and a toothpick inserted comes out clean.
- Cool the shortcakes on a wire rack for 10 minutes.
- While the shortcakes cool, make the whipped cream: Chill a mixing bowl and beaters for 5 minutes.
- Pour 1 cup heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract into the chilled bowl.
- Beat on medium-high speed until stiff peaks form, about 3–4 minutes.
- Tip: Stop beating as soon as peaks hold their shape to avoid over-whipping.
- Split each cooled shortcake in half horizontally.
- Spoon macerated strawberries and their juices over the bottom halves.
- Top with a generous dollop of whipped cream.
- Place the shortcake tops over the whipped cream.
Unbelievably tender shortcakes crumble slightly under juicy, syrupy strawberries, while vanilla-kissed cream balances every bite. Serve immediately for a warm-cold contrast, or layer in mason jars for a portable picnic treat—either way, it’s pure bliss.
Summary
Now you have 18 fuss-free baking recipes that deliver delicious results every time. Whether you’re a beginner or seasoned baker, these simple treats are perfect for any occasion. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this collection on Pinterest so other home cooks can discover these easy baking gems too!
