8 Easy Bake Recipes

The theory that baking requires extensive skill and time doesn't hold up when you explore these eight foolproof recipes. You'll find that with just basic pantry ingredients and simple techniques, you can create everything from gooey chocolate mug cakes to fluffy cinnamon rolls. Even if you're new to baking, these recipes eliminate the guesswork and complexity, letting you focus on the joy of creating homemade treats. Before you dismiss baking as too challenging, let's see how these beginner-friendly options can transform your kitchen confidence.

5-Minute Chocolate Mug Cake

A chocolate mug cake is the perfect solution for those sudden dessert cravings when you don't want to bake an entire cake. This single-serving treat takes just a few minutes to prepare and cook using basic pantry ingredients and a microwave, making it an ideal late-night indulgence or quick dessert option.

The beauty of this recipe lies in its simplicity and speed. Using just a microwave-safe mug and a few simple ingredients, you can create a warm, moist chocolate cake with a tender crumb that rivals traditionally baked versions. The result is a personal-sized dessert that satisfies your sweet tooth without the commitment of a full-sized cake.

• 4 tablespoons all-purpose flour
• 4 tablespoons granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 egg
• 3 tablespoons milk
• 3 tablespoons vegetable oil
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Optional: chocolate chips

In a microwave-safe mug, combine all the dry ingredients and mix well with a fork to remove any lumps. Add the egg and mix thoroughly until well combined. Pour in the milk, oil, and vanilla extract, then stir until the batter is smooth and free of dry spots. If desired, fold in a few chocolate chips.

Microwave the mug cake on high for 1.5 to 2 minutes, watching carefully to prevent overflow. The cake is done when it stops rising and looks set on top. Let it cool for one minute before eating.

The cooking time may vary depending on your microwave's power, so start with 1.5 minutes and add more time if needed. For best results, use a tall mug to prevent overflow, and avoid overmixing the batter as this can make the cake tough. The cake is best enjoyed warm and can be topped with whipped cream, ice cream, or a dusting of powdered sugar.

Three-Ingredient Peanut Butter Cookies

Three-ingredient peanut butter cookies are a classic treat that proves baking doesn't need to be complicated to be delicious. These cookies offer the perfect balance of sweet and salty flavors while maintaining that signature melt-in-your-mouth texture that peanut butter cookies are known for.

What makes this recipe particularly special is its simplicity. With just three basic ingredients that most people already have in their pantry, anyone can whip up a batch of warm, fresh-baked cookies in under 30 minutes. The lack of flour makes these cookies naturally gluten-free, adding to their versatility and appeal.

Ingredients:

• 1 cup peanut butter (smooth or chunky)
• 1 cup granulated sugar
• 1 large egg

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, combine the peanut butter, sugar, and egg, stirring until the mixture is smooth and well-incorporated. Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie. Using a fork, create a crisscross pattern on top of each cookie by gently pressing down.

Bake the cookies for 10-12 minutes, or until the edges are lightly golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will be very soft when first removed from the oven but will firm up as they cool.

For best results, use regular peanut butter rather than natural or organic varieties, as the stabilizers in regular peanut butter help maintain the cookie's structure. Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. If the dough becomes too sticky to handle, refrigerate it for 15-20 minutes before shaping the cookies.

Classic No-Fuss Sugar Cookies

Classic sugar cookies are a timeless treat that brings joy to both baking enthusiasts and beginners alike. These simple yet delicious cookies require minimal ingredients and basic baking skills, making them perfect for family baking sessions or quick dessert solutions.

This recipe yields soft, chewy cookies with slightly crispy edges and a sweet, buttery flavor that melts in your mouth. The dough can be prepared in advance and stored in the refrigerator, allowing you to bake fresh cookies whenever the craving strikes.

• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup softened butter
• 1½ cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3 tablespoons milk
• Additional sugar for rolling

Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and baking powder. In a separate large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla extract. Gradually blend in dry ingredients, adding milk to achieve the desired consistency.

Roll rounded tablespoons of dough into balls, coat with sugar, and place on prepared baking sheets about 2 inches apart. Bake for 8-10 minutes or until golden around the edges.

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. The cookies will appear slightly soft in the center when removed from the oven but will continue to set as they cool.

For best results, ensure all ingredients are at room temperature before beginning, and avoid overmixing the dough as this can lead to tough cookies. The dough can be refrigerated for up to 3 days, but allow it to soften slightly before rolling into balls. If the cookies spread too much during baking, try chilling the dough for 30 minutes before baking.

Quick Banana Bread

The key to exceptional banana bread lies in using very ripe bananas – the ones with dark spots or nearly black peels contain more natural sugars and stronger banana flavor. This recipe produces a tender crumb with a slightly crispy top crust and can be customized with nuts or chocolate chips to suit your taste.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 cups all-purpose flour
• Optional: 1/2 cup chopped walnuts or chocolate chips

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, mix the mashed bananas with melted butter, then stir in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and stir in. Add the flour last, mixing just until no dry spots remain. Fold in nuts or chocolate chips if using.

Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.

For best results, store banana bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. The bread can also be frozen for up to 3 months. To prevent the top from becoming too dark during baking, tent with aluminum foil after 30 minutes if needed. The bread will taste even better the next day as the flavors continue to develop.

One-Bowl Brownies

The secret to these brownies lies in properly mixing the ingredients in the correct order and not overbaking. Using a single bowl allows the warm melted butter and chocolate to create a smooth base that incorporates perfectly with the other ingredients, resulting in that signature crackly top that all great brownies should have.

Ingredients:

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• ¼ teaspoon salt
• 1 cup semi-sweet chocolate chips

Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. In a large microwave-safe bowl, melt the butter and chocolate chips together in 30-second intervals, stirring between each until smooth. Add sugar and whisk until well combined. Let the mixture cool slightly before adding eggs one at a time, whisking well after each addition. Stir in vanilla extract.

Add cocoa powder, flour, and salt to the bowl. Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Pour the batter into the prepared pan, spreading it evenly to the corners.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan before cutting.

For the best results, store these brownies in an airtight container at room temperature for up to 5 days. If cutting them seems difficult, chill them in the refrigerator for an hour first and use a sharp knife dipped in hot water between cuts. For extra decadence, warm individual servings in the microwave for 10-15 seconds before serving.

Easy Drop Biscuits

Unlike layered biscuits, drop biscuits get their name from the method of simply dropping spoonfuls of dough onto a baking sheet. This quick-and-easy technique produces deliciously irregular shapes with craggy edges that become wonderfully crispy during baking.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons cold butter, cubed
• 3/4 cup cold milk
• 1/4 cup cold heavy cream
• 1/2 teaspoon sugar

Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Using your fingers or a pastry cutter, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Make a well in the center and pour in the cold milk and cream, stirring until just combined. The dough will be sticky.

Using a large spoon or ice cream scoop, drop 1/4-cup portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes or until the tops are golden brown and the bottoms are crispy.

For best results, ensure all dairy ingredients are very cold before mixing, and avoid overworking the dough. The biscuits can be stored at room temperature for up to 2 days, though they're best served warm from the oven. To reheat, wrap in foil and warm in a 350°F oven for 5-7 minutes.

Simple Vanilla Cupcakes

The key to achieving the perfect vanilla cupcake lies in using quality ingredients and proper mixing techniques. Room temperature ingredients ensure even incorporation, while careful measuring produces consistent results every time.

Ingredients:

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• ½ cup whole milk
• Paper cupcake liners

Instructions:

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, and salt.

In a separate large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then stir in vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix. Fill cupcake liners about 2/3 full with batter.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Extra Tips:

For best results, ensure all refrigerated ingredients reach room temperature before mixing. Overmixing the batter can lead to dense, tough cupcakes, so stop mixing as soon as ingredients are combined. The cupcakes can be stored in an airtight container at room temperature for up to 3 days, or frozen unfrosted for up to 2 months.

No-Knead Cinnamon Rolls

No-knead cinnamon rolls bring the joy of fresh-baked pastries without the hassle of traditional kneading. These pillowy-soft rolls feature a buttery, cinnamon-sugar filling that creates an irresistible aroma as they bake, making them perfect for weekend breakfasts or special occasions.

The beauty of this recipe lies in its simplicity – the dough develops gluten through time rather than manual work, resulting in a tender, perfectly textured roll. While traditional recipes require extensive kneading, this method lets you mix the ingredients and let time do the work, making it ideal for both novice and experienced bakers.

Ingredients:

• 4 cups all-purpose flour
• 2¼ teaspoons instant yeast
• ¼ cup granulated sugar
• 1½ teaspoons salt
• 1 cup warm milk
• ⅓ cup melted butter
• 2 large eggs
• 1 cup brown sugar
• 2½ tablespoons ground cinnamon
• ⅓ cup softened butter for filling
• 2 cups powdered sugar
• 4 tablespoons cream cheese
• 2-3 tablespoons milk for icing

Mix flour, yeast, sugar, and salt in a large bowl. Combine warm milk, melted butter, and eggs in a separate bowl, then add to dry ingredients. Stir until a shaggy dough forms. Cover and let rise at room temperature for 2 hours, then refrigerate overnight.

On a floured surface, roll dough into a 16×24 inch rectangle. Spread softened butter over the surface and sprinkle with combined brown sugar and cinnamon. Roll tightly from the long side, cut into 12 pieces, and place in a greased 9×13 baking pan. Let rise for 1 hour. Bake at 350°F for 25-30 minutes until golden brown. While still warm, top with a mixture of powdered sugar, cream cheese, and milk beaten until smooth.

For best results, ensure all refrigerated ingredients reach room temperature before mixing. The dough can be refrigerated for up to 24 hours, which not only makes the process more convenient but also develops a deeper flavor. If your kitchen is cool, create a warm environment for rising by placing the dough in an oven with just the light on.