Baking at home doesn’t have to take hours or require masses of effort, ingredients and fancy equipment in order to end up with something truly delicious. From cute cupcakes to classic pies as well as fudgy brownies and delicious desserts, here are 37 brilliant baking recipes anyone can make and everyone will love. What are you waiting for?
To celebrate World Baking Day (17 May), click or scroll through our gallery to discover the easiest and most delicious baking recipes ever.
The ultimate teatime treat, shortbread just so happens to be a cinch to make, too. With just three ingredients called for – butter, sugar and flour – you can whip up batch in 10 minutes. In our recipe, the baked biscuits are dipped in melted dark chocolate (a lemon zest and white chocolate combination would also be lovely).
Few can resist the simple pleasure of a homemade vanilla sugar cookie. Just the thing for tea parties and post-school treats, the only thing you need to remember here is to leave time for the dough to chill in the fridge – this makes it far easier to cut into neat shapes. Our recipe makes 25 cookies; if that seems to many, you can freeze them after shaping and bake from frozen another day (allowing a little extra cooking time).
Forget about shop-bought cereal bars. This recipe for a homemade version is brimming with flavour, texture and good-for-you ingredients. Packed to bursting with oats, cinnamon, coconut, raisins, bananas, honey and peanut butter, they’re ideal for munching on the move or adding to lunch boxes. They keep for three days stored in an airtight container and can also be frozen once cooked – leave to thaw at room temperature before eating.
You can enjoy freshly baked cookies as and when you want them, thanks to this clever recipe. All you need to do is make the simple cookie dough – which features a vanilla base, chocolate swirl and mass of milk and white chocolate chunks – roll it up into a cylinder-shape and stash in the freezer. Then just slice and bake as required.
This marble cake is a winner for many reasons. It contains less refined sugar than traditional recipes, yet still has a lovely light, fluffy texture and chocolate flavour. It’s also almost effortless to make – it only takes 10 minutes to put together and you can get children involved, too. Serve with juicy fresh berries, either piled on top or on the side.
These simple to make, mini apple crumbles combine Bramley and Granny Smith apples with sultanas, cinnamon and vanilla to seriously tasty effect. The sweet little puddings will satisfy comfort food cravings, especially when served with a dollop of cream or vanilla ice cream and a few slices of fresh apple.
This dreamy loaf makes excellent use of bananas that are on the turn, and has a pleasant sweetness thanks to the dried fruit. Porridge oats, meanwhile, add a wholesome note and make this bake an excellent option for breakfast or brunch – warm slices through in the oven and spread with your favourite nut butter.
Every aspiring baker needs an easy cupcake recipe to fall back on. We're fans of the 'all-in-one' method, where everything is weighed out into a mixing bowl, then beaten with an electric whisk until it all comes together. Our cupcakes are topped with a swirly two-tone buttercream icing, but you can play around with cute cases and sprinkles to make your bakes your own.
A great way to use up overripe bananas, this recipe takes banana bread to a whole new level thanks to the addition of chocolate, nuts, orange zest and glacé cherries. The finished cake is beautifully moist and is particularly lovely sliced and buttered for an indulgent snack.
While it might look seriously impressive, our version of the cake made famous by the Waldorf Astoria New York in the 1930s is by no means tricky to make. In fact, it takes just 30 minutes to prepare the vibrant sponge. While the cake bakes, you can get on with making the classic cream cheese frosting.
This tasty recipe is for a cast-iron frying pan pie, with the apples cooked in butter and cinnamon on the hob, then covered with shop-bought pastry and baked. What could be easier than that? Do note, it's better to use cooking apples for pie, as they become soft and fluffy in the oven. Serve hot, with plenty of ice cream.
With its mix of sugary sweetness and tart, citrussy acidity, everyone loves a lemon drizzle – a bake that dates to the 1960s. It's an easy cake to make and will keep for up to three days in an airtight container (although it's unlikely to last that long).
A proper brownie is dense, intensely chocolatey, gooey and fudgy – and with just five ingredients, our oh-so-easy recipe ticks all the boxes. Bonus: these brownies taste amazing the day after baking, so this recipe's a keeper in every sense.
While these strawberry shortcakes do taste best eaten warm from the oven, to save time and fuss you can prep ahead and keep the cut-out, unbaked dough in the fridge for up to two hours before cooking. With a filling of whipped cream, fresh strawberries and strawberry sauce, what's not to love?
Better than anything you'd buy, homemade muffins hit the spot as an afternoon pick-me-up or a weekend breakfast treat. Our recipe uses a simple batter with added blueberries, which takes minutes to make. Oat bran supplies a hint of texture and makes these muffins a slightly healthier choice than the regular kind.
The word 'bundt' refers to the tin this German cake is baked in, rather than the cake itself. The key is to generously butter or oil the tin to prevent the batter from sticking. Our version has a honey, almond, tangerine and vanilla sponge and tastes great with fresh fruit and a generous coating of tangerine icing.
These gorgeous little bites of delicate almond meringue have been popular in France for centuries, way before chic pâtisseries around the world started to sell them. They’re often expensive to buy, but you can make your own at home – if you take your time. Our recipe will give you the ultimate macarons and will help you navigate any pitfalls you may encounter along the way.
This classic cake became popular in the US in the 1920s, when a pineapple company ran a recipe competition. Here's our updated version, with fresh pineapple cooked in sticky caramel and layered over the base of a baking tin. It's covered with a simple batter flavoured with ginger and is great served with vanilla ice cream or coconut sorbet.
A cake that's been around since the reign of Queen Victoria (in fact, it's named after her), this one's still a much-loved treat today. It's simple too: light, airy sponge cakes are sandwiched together with raspberry jam and whipped cream. Purists may say it should have a jam-only filling, but we think the cream adds a lovely touch of richness. Here's a top tip: lining the tins with baking parchment prevents the edges from over-browning.
Carrot cake is a true classic – so delicious and so easy. You really can't fail to bake up a sumptuous treat with our step-by-step recipe, which is packed with walnuts and spice for plenty of texture and flavour. There's also a foolproof frosting to try.
Get the recipe for carrot cake with cream cheese frosting here
Sure, you can buy a packet mix, but nothing beats the taste of a homemade cookie. Our top tips? Buy good-quality chocolate, allow the cookie dough to firm up for a few hours in the fridge before baking and once they're out the oven, leave your cookies on the baking tray to firm up. The result? Gooey, chewy and intensely chocolatey treats everyone will love.
Originally invented in France, madeleines are known for their signature shell shape, so a special tin is required – but beyond needing this piece of kit, they're simple to make and are best enjoyed fresh from the oven. Our recipe adds a zesty twist, with the addition of orange and cardamom.
It's unclear who invented the baked cheesecake, but many accounts point to Arnold Reuben, a Jewish-German immigrant who owned a Manhattan deli and restaurant in the 1920s. To this day, the combo of creamy, silky vanilla filling and crunchy biscuit base still ticks all the right boxes – just remember that it needs time to chill overnight. Our recipe also comes complete with a tasty berry compote.
Blueberry pie is an all-American classic, particularly in New England, where blueberries still grow wild. Our recipe is for an open pie, which tastes just as good as it looks. Cook your blueberries with sugar, cornflour, cinnamon and lemon, then pile them into a baked pastry shell. Half the blueberries are mashed, which gives a wonderfully jammy taste and texture. Just add whipped cream or ice cream to serve.
Every chocolate lover's dream! Here, moist chocolate sponges are sandwiched together and covered with fudgy chocolate icing, then sprinkled with grated chocolate or chocolate curls. You have to cut the sponge to make the layers, so you'll need a long, serrated knife. If you're not confident in doing so, don't split the sponge – it'll be just as tasty with one layer and a thick drizzle of icing. If you do attempt it and it crumbles, never fear; buttercream masks a multitude of baking sins.
This homely cake is thought to have evolved into its current form with the arrival of instant coffee. With a fluffy sponge flecked with crunchy nuts and a bittersweet coffee filling, it's hard to resist. You can either fill and top the cake with the icing in the recipe below or make a glacé icing instead: mix sifted icing sugar and strong coffee, then spoon over the top, allowing the glaze to drip down the sides of the cake.
Tea loaf is a traditional British bake, although our version has a modern twist with lemon and fresh raspberries, plus a sugary lemon drizzle. Here the batter is made with yogurt, which reacts with the baking powder to create a really moist, light cake. Pleasingly, this one keeps well too.
A dense, fudgy, flourless chocolate cake, torte makes a great dessert and is best served with crème fraîche or thick sour cream to cut through the richness. With just four ingredients, our recipe really is easy to follow. It will sink upon cooling but that's quite normal, so no need to panic!
Although profiteroles have been around in some form for centuries, it was the 19th-century French chef Marie-Antoine Carême who developed the recipe we know and love today. Mastering these crisp, light choux pastry buns filled with cream and covered with melted chocolate or caramel is an essential skill for dessert lovers. Fear not, though: the pastry is made in a pan and is much easier than you might think.
Cakes and sweet bakes made with almonds have been around for centuries, with their roots lying in parts of the Mediterranean and Levant. Using ground nuts in place of some or all the flour results in a dense, moist texture. In this recipe, the almonds pair extremely well with the citrus flavours of the oranges, which are boiled whole, then puréed and mixed through the batter.
Both Australia and New Zealand lay claim to the invention of this gorgeous meringue dessert, filled with cream and seasonal fruits. It's named after the ballerina Anna Pavlova, who toured both countries in the 1920s. Our recipe makes a large version that'll feed eight hungry people. Just remember to add the sugar slowly, beating well between each addition. It's served with a salted caramel sauce – not traditional, but delicious all the same!
Sweet treats don’t get much more indulgent than this. With its layers of crumbly shortbread, thick, gooey caramel and dark chocolate, this is the ideal bake when you really need a sugar fix. Our easy-to-follow recipe is vegan, but you can swap the dairy-free ingredients for regular ones if you prefer.
This much-loved British classic originated in the English Lake District. It truly is a sticky pudding, with a dense sponge filled with chopped dates and finished with a buttery, creamy, sugary sauce. You can make it as one large pudding or bake in individual metal pudding basins. We highly recommend adding a pinch of sea salt to the toffee sauce, for a salty-sweet sensation.
Baking a moist, sticky, spicy fruit cake is a tradition at both Christmas and Easter time in the UK, but that doesn't mean you can't make one at any time of year. Richly spiced with booze-soaked dried fruits, this cake keeps for a month or two if you wrap it up well. It's classically covered with marzipan and icing, which you can buy, making it a relatively effortless cake that just needs a little time to mature.
Despite the name, this teatime classic wasn't invented in Switzerland – it became popular in the UK in the early 1900s. It's made with what's known as a fatless sponge, as it contains no butter. To achieve a light, airy texture, eggs and sugar are beaten in a bowl over simmering water until pale and creamy (you'll need a light hand to retain plenty of air). Our recipe incorporates a zingy lemon curd and buttercream too.
Legend has it that Battenberg cake was created in 1884 to mark the wedding of Queen Victoria's granddaughter to Prince Louis of Battenberg. Although shop-bought versions are widely available in the UK, homemade Battenberg – a light, soft sponge sandwiched with apricot jam and covered in marzipan – is lovely and you can buy a special Battenberg tin to make the process easier. It takes a bit of precision weighing and cutting to get this cake right, but the effort is well worth it.
No one is quite sure where in the UK this afternoon tea staple originated, but it made its name in the southwest of England, the home of clotted cream. Paired with raspberry or strawberry jam, scones are best eaten fresh from the oven. It's important not to overwork the dough or they won't rise and will be tough; stick to our recipe and your treats will be lighter than air.
Get the recipe for scones here
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Last updated by Dominique Ayling.