The Essential Baking Recipes Cheatsheet: Quick Reference Guide for Perfect Results Every Time

Classic Cake Recipes

Basic Vanilla Cake

Ingredients:

• 2¼ cups (285g) all-purpose flour
• 2½ tsp baking powder
• ½ tsp salt
• ¾ cup (170g) unsalted butter, room temperature
• 1½ cups (300g) granulated sugar
• 3 large eggs, room temperature
• 1½ tsp vanilla extract
• 1 cup (240ml) whole milk, room temperature

Method:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. Whisk together flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy (3-4 minutes).
4. Add eggs one at a time, then vanilla.
5. Alternate adding flour mixture and milk, beginning and ending with flour.
6. Divide batter between pans and bake 25-30 minutes until a toothpick comes out clean.
7. Cool 10 minutes in pans, then transfer to wire rack.

Classic Chocolate Cake

Ingredients:

• 2 cups (250g) all-purpose flour
• 2 cups (400g) granulated sugar
• ¾ cup (90g) unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs, room temperature
• 1 cup (240ml) buttermilk
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240ml) hot coffee (or hot water)

Method:

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
2. Whisk together dry ingredients.
3. Add eggs, buttermilk, oil, and vanilla; beat on medium speed for 2 minutes.
4. Stir in hot coffee (batter will be thin).
5. Divide between pans and bake 30-35 minutes until toothpick comes out clean.
6. Cool 10 minutes in pans, then transfer to wire rack.

Yellow Butter Cake (1-2-3-4 Cake)

Ingredients:

• 1 cup (227g) unsalted butter, room temperature
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 3 cups (375g) cake flour
• 1 Tbsp baking powder
• ½ tsp salt
• 1 cup (240ml) whole milk, room temperature
• 2 tsp vanilla extract

Method:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. Cream butter until smooth, then add sugar and beat until fluffy (3-5 minutes).
3. Add eggs one at a time, beating well after each.
4. Combine flour, baking powder, and salt.
5. Alternately add flour mixture and milk to butter mixture, beginning and ending with flour.
6. Stir in vanilla.
7. Divide batter between pans and bake 25-30 minutes.
8. Cool completely before frosting.

Red Velvet Cake

Ingredients:

• 2½ cups (315g) all-purpose flour
• 1½ cups (300g) granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 Tbsp (15g) unsweetened cocoa powder
• 1½ cups (360ml) vegetable oil
• 1 cup (240ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 2 Tbsp red food coloring (liquid) or 2 tsp gel
• 1 tsp white distilled vinegar
• 1 tsp vanilla extract

Method:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. Whisk together flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, beat oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
4. Combine wet and dry ingredients, mixing just until combined.
5. Divide between pans and bake 25-30 minutes.
6. Cool completely before frosting with cream cheese frosting.

Quick Breads & Muffins

Classic Banana Bread

Ingredients:

• 2 cups (250g) all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup (115g) unsalted butter, room temperature
• ¾ cup (150g) brown sugar
• 2 eggs, beaten
• 2⅓ cups (about 5) overripe bananas, mashed
• 1 tsp vanilla extract

Method:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Whisk together flour, baking soda, and salt.
3. Cream butter and sugar, then add eggs, mashed bananas, and vanilla.
4. Gently stir in flour mixture until just combined.
5. Pour into pan and bake 60-65 minutes until toothpick comes out clean.
6. Cool 10 minutes in pan, then transfer to wire rack.

Blueberry Muffins

Ingredients:

• 2 cups (250g) all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup (120ml) milk
• 2 cups (300g) fresh or frozen blueberries (don’t thaw if frozen)
• 2 Tbsp coarse sugar for topping (optional)

Method:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. Whisk together flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then vanilla.
5. Gradually stir in flour mixture alternating with milk.
6. Gently fold in blueberries.
7. Divide batter among muffin cups and sprinkle with coarse sugar if using.
8. Bake 20-25 minutes until golden and toothpick comes out clean.

Cornbread

Ingredients:

• 1 cup (125g) cornmeal
• 1 cup (125g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 1 Tbsp baking powder
• ½ tsp salt
• 1 cup (240ml) milk
• ⅓ cup (80ml) vegetable oil
• 1 large egg, beaten

Method:

1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. Whisk together cornmeal, flour, sugar, baking powder, and salt.
3. Stir in milk, oil, and egg until just combined.
4. Pour into prepared pan and bake 20-25 minutes until golden brown.
5. Serve warm with butter.

Pumpkin Bread

Ingredients:

• 1¾ cups (220g) all-purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• ¾ tsp salt
• 2 large eggs
• ¾ cup (150g) granulated sugar
• ½ cup (100g) brown sugar
• 1½ cups (340g) pumpkin puree
• ½ cup (120ml) vegetable oil
• ¼ cup (60ml) orange juice or water

Method:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Whisk together flour, baking soda, spices, and salt.
3. In a large bowl, beat eggs, sugars, pumpkin, oil, and juice.
4. Gently fold in dry ingredients until just combined.
5. Pour into pan and bake 60-70 minutes until toothpick comes out clean.
6. Cool completely in pan on wire rack.

Cookie Recipes

Classic Chocolate Chip Cookies

Ingredients:

• 2¼ cups (280g) all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (227g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (150g) packed brown sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 2 cups (340g) semi-sweet chocolate chips

Method:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Whisk together flour, baking soda, and salt.
3. Cream butter and sugars until light and fluffy (2-3 minutes).
4. Add eggs one at a time, then vanilla.
5. Gradually add flour mixture and mix until just combined.
6. Fold in chocolate chips.
7. Drop by rounded tablespoons onto baking sheets.
8. Bake 9-11 minutes until edges are golden but centers are still soft.
9. Cool on sheets for 2 minutes, then transfer to wire racks.

Snickerdoodles

Ingredients:

• 2¾ cups (345g) all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (227g) unsalted butter, softened
• 1½ cups (300g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
•  

For rolling:

• ¼ cup (50g) granulated sugar
• 2 Tbsp ground cinnamon

Method:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Whisk together flour, cream of tartar, baking soda, and salt.
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then vanilla.
5. Gradually add flour mixture and mix until just combined.
6. Chill dough for 30 minutes.
7. Mix cinnamon and sugar for rolling in a small bowl.
8. Roll dough into 1-inch balls, then roll in cinnamon sugar.
9. Place 2 inches apart on baking sheets.
10. Bake 10-12 minutes until edges are set but centers are still soft.
11. Cool on sheets for 5 minutes, then transfer to wire racks.

Peanut Butter Cookies

Ingredients:

• 1¼ cups (160g) all-purpose flour
• ¾ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• ½ cup (100g) packed brown sugar
• 1 large egg
• 1 cup (250g) creamy peanut butter
• 1 tsp vanilla extract
• Extra granulated sugar for rolling

Method:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Whisk together flour, baking soda, baking powder, and salt.
3. Cream butter and sugars until light and fluffy.
4. Beat in egg, peanut butter, and vanilla.
5. Gradually add flour mixture and mix until just combined.
6. Roll dough into 1-inch balls and roll in granulated sugar.
7. Place on baking sheets and flatten with fork in a crisscross pattern.
8. Bake 10-12 minutes until edges are golden.
9. Cool on sheets for 5 minutes, then transfer to wire racks.

Sugar Cookies (For Cutouts)

Ingredients:

• 2¾ cups (345g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (227g) unsalted butter, softened
• 1½ cups (300g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract

Method:

1. Whisk together flour, baking powder, and salt.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then vanilla.
4. Gradually add flour mixture and mix until just combined.
5. Divide dough in half, wrap in plastic, and chill for at least 1 hour.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Roll out dough to ¼-inch thickness on floured surface.
8. Cut into shapes and place on baking sheets.
9. Bake 8-10 minutes until edges are just barely golden.
10. Cool completely before decorating with royal icing or frosting.

Pie and Pastry Recipes

All-Purpose Pie Crust

Ingredients (for double crust):

• 2½ cups (315g) all-purpose flour
• 1 tsp salt
• 1 tsp granulated sugar
• 1 cup (227g) cold unsalted butter, cubed
• ¼ to ½ cup (60-120ml) ice water

Method:

1. Whisk together flour, salt, and sugar.
2. Cut in butter with pastry blender until mixture resembles coarse meal with some pea-sized pieces.
3. Sprinkle 1 tablespoon ice water at a time, mixing with fork until dough holds together when pinched.
4. Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate at least 1 hour.
5. Roll out on floured surface to 12-inch circle for 9-inch pie plate.
6. For double-crust pies, fill bottom crust, add top crust, seal edges, cut vents.
7. Bake according to pie recipe instructions.

Apple Pie Filling

Ingredients:

• 6-7 large apples (about 3 pounds/1.4kg), peeled, cored, and sliced
• ¾ cup (150g) granulated sugar
• 2 Tbsp all-purpose flour
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 1 Tbsp lemon juice
• 2 Tbsp unsalted butter, cut into small pieces (for dotting)

Method:

1. Mix apples with sugar, flour, spices, salt, and lemon juice.
2. Fill pie crust, dot with butter pieces.
3. Add top crust, seal edges, cut vents.
4. Bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) and bake 35-45 minutes more.
5. Cover edges with foil if browning too quickly.
6. Cool on wire rack at least 2 hours before serving.

Pumpkin Pie Filling

Ingredients:

• 1 (15oz/425g) can pumpkin puree (not pie filling)
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• ½ tsp salt
• 1¼ cups (300ml) evaporated milk

Method:

1. Beat eggs lightly in large bowl.
2. Stir in pumpkin, sugar, spices, and salt.
3. Gradually stir in evaporated milk.
4. Pour into unbaked 9-inch pie crust.
5. Bake at 425°F (220°C) for 15 minutes.
6. Reduce temperature to 350°F (175°C); bake 40-50 minutes until knife inserted near center comes out clean.
7. Cool completely on wire rack before serving.

Flaky Biscuits

Ingredients:

• 2½ cups (315g) all-purpose flour
• 2 Tbsp baking powder
• 1 tsp salt
• 2 Tbsp granulated sugar (optional)
• ½ cup (115g) cold unsalted butter, cubed
• 1 cup (240ml) cold buttermilk

Method:

1. Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
2. Whisk together flour, baking powder, salt, and sugar if using.
3. Cut in butter until mixture resembles coarse crumbs with some pea-sized pieces.
4. Add buttermilk and stir just until dough comes together.
5. Turn onto floured surface and gently pat to 1-inch thickness.
6. Fold dough in thirds like a letter, rotate 90 degrees, pat out, and fold again. Repeat once more.
7. Pat to ¾-inch thickness and cut with floured 2½-inch biscuit cutter.
8. Place on baking sheet, touching for soft sides or 1-inch apart for crusty sides.
9. Bake 12-15 minutes until golden brown.
10. Serve warm.

Bread Recipes

Basic White Bread

Ingredients:

• 4 cups (500g) all-purpose or bread flour
• 2¼ tsp (7g) active dry yeast (1 packet)
• 2 Tbsp granulated sugar
• 1½ tsp salt
• 2 Tbsp unsalted butter, softened
• 1½ cups (360ml) warm water (110-115°F/43-46°C)

Method:

1. Dissolve yeast in warm water with a pinch of sugar, let stand 5-10 minutes until foamy.
2. In large bowl, mix 3 cups flour, remaining sugar, and salt.
3. Add butter and yeast mixture, mix until smooth.
4. Gradually add remaining flour to form a soft dough.
5. Knead on floured surface 8-10 minutes until smooth and elastic.
6. Place in greased bowl, cover, let rise until doubled (about 1 hour).
7. Punch down, shape into loaf, place in greased 9×5-inch loaf pan.
8. Cover, let rise until doubled (about 45 minutes).
9. Bake at 375°F (190°C) for 30-35 minutes until golden and hollow-sounding when tapped.
10. Cool on wire rack.

No-Knead Artisan Bread

Ingredients:

• 3 cups (375g) all-purpose flour
• 1½ tsp salt
• ½ tsp active dry yeast
• 1½ cups (360ml) warm water

Method:

1. In large bowl, whisk together flour, salt, and yeast.
2. Add water and stir until blended. Dough will be shaggy.
3. Cover bowl with plastic wrap and let rest at room temperature 12-18 hours.
4. Dough is ready when surface is dotted with bubbles.
5. Turn dough onto lightly floured surface and fold over once or twice.
6. Cover loosely with plastic wrap and let rest 15 minutes.
7. Shape into ball with floured hands. Place on floured surface, cover with cotton towel, let rise 1-2 hours.
8. Preheat oven to 450°F (230°C) with Dutch oven inside for 30 minutes.
9. Transfer dough to hot Dutch oven, cover with lid, bake 30 minutes.
10. Remove lid and bake 15-30 minutes more until golden brown.
11. Cool completely on wire rack.

Dinner Rolls

Ingredients:

• 4 cups (500g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 2¼ tsp (7g) active dry yeast (1 packet)
• 1½ tsp salt
• 1 cup (240ml) warm milk (110-115°F/43-46°C)
• ¼ cup (60ml) warm water
• 3 Tbsp unsalted butter, melted
• 1 large egg
• Additional melted butter for brushing

Method:

1. Combine 2 cups flour, sugar, yeast, and salt in large bowl.
2. Add warm milk, water, butter, and egg. Beat on medium speed 3 minutes.
3. Stir in enough remaining flour to form soft dough.
4. Knead on floured surface 6-8 minutes until smooth and elastic.
5. Place in greased bowl, cover, let rise until doubled (about 1 hour).
6. Punch down dough, divide into 15 pieces, shape into balls.
7. Place in greased 13×9-inch baking pan, cover, let rise until doubled (about 30 minutes).
8. Bake at 375°F (190°C) for 12-15 minutes until golden brown.
9. Brush with melted butter. Serve warm.

Focaccia

Ingredients:

• 4 cups (500g) all-purpose or bread flour
• 2 tsp salt
• 2¼ tsp (7g) active dry yeast (1 packet)
• 2 cups (480ml) warm water
• ¼ cup (60ml) olive oil, plus more for drizzling
• 2 Tbsp fresh rosemary (optional)
• Flaky sea salt for sprinkling

Method:

1. In large bowl, combine flour, salt, and yeast.
2. Add warm water and ¼ cup olive oil, mix until dough forms.
3. Knead on floured surface 5-7 minutes until smooth and elastic.
4. Place in oiled bowl, cover, let rise until doubled (about 1 hour).
5. Drizzle 2-3 Tbsp olive oil onto 18×13-inch rimmed baking sheet.
6. Transfer dough to sheet, press to edges with oiled fingers.
7. Cover, let rise 30 minutes.
8. Preheat oven to 425°F (220°C).
9. Press fingertips into dough to make dimples.
10. Drizzle with olive oil, sprinkle with rosemary and sea salt.
11. Bake 20-25 minutes until golden.
12. Cool slightly before serving.

Frosting and Filling Recipes

Vanilla Buttercream

Ingredients:

• 1 cup (227g) unsalted butter, softened
• 4 cups (480g) powdered sugar, sifted
• 2-3 Tbsp heavy cream or milk
• 2 tsp vanilla extract
• ¼ tsp salt

Method:

1. Beat butter until creamy (2-3 minutes).
2. Gradually add powdered sugar, mixing on low speed.
3. Add heavy cream, vanilla, and salt.
4. Beat on medium-high speed until light and fluffy (3-4 minutes).
5. Adjust consistency with additional cream or powdered sugar if needed.

Chocolate Buttercream

Ingredients:

• 1 cup (227g) unsalted butter, softened
• 3½ cups (420g) powdered sugar, sifted
• ½ cup (50g) unsweetened cocoa powder, sifted
• 3-4 Tbsp heavy cream or milk
• 2 tsp vanilla extract
• ¼ tsp salt

Method:

1. Beat butter until creamy (2-3 minutes).
2. Mix powdered sugar and cocoa powder, then add gradually to butter on low speed.
3. Add heavy cream, vanilla, and salt.
4. Beat on medium-high speed until light and fluffy (3-4 minutes).
5. Adjust consistency with additional cream or powdered sugar if needed.

Cream Cheese Frosting

Ingredients:

• 8 oz (227g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 4 cups (480g) powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt

Method:

1. Beat cream cheese and butter until smooth and creamy (2 minutes).
2. Gradually add powdered sugar on low speed.
3. Add vanilla and salt, beat on medium speed until smooth.
4. Use immediately or refrigerate. Bring to room temperature before using if refrigerated.

Whipped Cream Frosting (Stabilized)

Ingredients:

• 2 cups (480ml) heavy whipping cream, cold
• ½ cup (60g) powdered sugar, sifted
• 1 tsp vanilla extract
• 2 Tbsp instant vanilla pudding mix (for stabilizing)

Method:

1. Chill mixing bowl and beaters in freezer for 15 minutes.
2. Pour cold cream into chilled bowl.
3. Beat on medium-low speed until slightly thickened.
4. Add powdered sugar, vanilla, and pudding mix.
5. Increase speed to medium-high and beat until stiff peaks form.
6. Use immediately or refrigerate up to 24 hours.

Lemon Curd

Ingredients:

• 3 large eggs
• 1 cup (200g) granulated sugar
• ½ cup (120ml) fresh lemon juice (about 3-4 lemons)
• 2 Tbsp lemon zest
• ½ cup (115g) unsalted butter, cubed
• ⅛ tsp salt

Method:

1. Whisk eggs, sugar, lemon juice, and zest in saucepan.
2. Cook over medium-low heat, stirring constantly, until mixture thickens and coats back of spoon (8-10 minutes).
3. Remove from heat, add butter pieces gradually, stirring until melted.
4. Stir in salt.
5. Strain through fine mesh sieve if desired.
6. Cool completely, then refrigerate in airtight container.
7. Will keep in refrigerator up to 1 week.

Specialty Baking Recipes

Cheesecake Base

Ingredients: For crust:

• 1½ cups (150g) graham cracker crumbs
• ¼ cup (50g) granulated sugar
• ⅓ cup (75g) unsalted butter, melted

For filling:

• 4 (8oz) packages (907g) cream cheese, room temperature
• 1½ cups (300g) granulated sugar
• ¾ cup (180ml) sour cream, room temperature
• 2 tsp vanilla extract
• 4 large eggs, room temperature
• 2 Tbsp all-purpose flour (optional, for stability)

Method:

1. Preheat oven to 325°F (165°C). Wrap outside of 9-inch springform pan with foil.
2. Mix crust ingredients, press into bottom of pan.
3. Bake crust 10 minutes. Cool slightly.
4. Beat cream cheese until smooth.
5. Add sugar and beat until combined.
6. Mix in sour cream and vanilla.
7. Add eggs one at a time, mixing on low speed just until combined.
8. Stir in flour if using.
9. Pour over crust.
10. Place in water bath (optional, for even baking).
11. Bake 55-70 minutes until center is almost set but still slightly jiggly.
12. Turn off oven, prop door open slightly, let cheesecake cool 1 hour.
13. Remove from oven, run knife around edge, cool completely.
14. Refrigerate at least 4 hours or overnight before serving.

Brownie Base

Ingredients:

• 1 cup (227g) unsalted butter
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 Tbsp vanilla extract
• 1 cup (125g) all-purpose flour
• ¾ cup (90g) unsweetened cocoa powder
• ½ tsp salt
• 1 cup (170g) chocolate chips (optional)

Method:

1. Preheat oven to 350°F (175°C). Line 9×13-inch pan with parchment paper.
2. Melt butter in saucepan over medium heat.
3. Remove from heat, add sugar and stir until combined.
4. Add eggs one at a time, then vanilla, stirring well after each addition.
5. Whisk together flour, cocoa, and salt.
6. Stir dry ingredients into wet ingredients.
7. Fold in chocolate chips if using.
8. Spread in prepared pan.
9. Bake 25-30 minutes until center is set but still fudgy.
10. Cool completely before cutting.

Shortbread Base

Ingredients:

• 2 cups (250g) all-purpose flour
• ½ cup (100g) granulated sugar
• ¼ tsp salt
• 1 cup (227g) unsalted butter, cold and cubed
• 1 tsp vanilla extract (optional)

Method:

1. Preheat oven to 325°F (165°C). Line 9×9-inch pan with parchment paper.
2. Whisk together flour, sugar, and salt.
3. Cut in butter using pastry blender until mixture resembles coarse crumbs.
4. Add vanilla if using and work dough with hands until it comes together.
5. Press evenly into prepared pan.
6. Prick all over with fork.
7. Bake 35-40 minutes until edges are golden brown.
8. Cool completely in pan before cutting.

Choux Pastry (For Cream Puffs/Éclairs)

Ingredients:

• 1 cup (240ml) water
• ½ cup (115g) unsalted butter
• ¼ tsp salt
• 1 Tbsp granulated sugar
• 1 cup (125g) all-purpose flour
• 4 large eggs

Method:

1. Preheat oven to 425°F (220°C). Line baking sheets with parch