Dylan Hollis Recipes: 13 Odd Vintage Bakes That Actually Work, Led by His 1932 Peanut Butter Bread

Dylan Hollis recipes come straight from the stained pages of forgotten cookbooks. The Bermudian baker, with more than 10 million TikTok followers and 2.68 million YouTube subscribers, became famous for baking and tasting strange old American recipes, many from the Great Depression. His 1932 peanut butter bread video drew almost 34 million views on TikTok, and his cookbook, Baking Yesteryear, debuted at No. 1 on the New York Times Best Sellers list in 2023. The magic of these bakes is that they use simple, cheap ingredients and somehow work beautifully. These Dylan Hollis recipes start with his most famous videos, from the cold oven cake to Food for the Gods and tomato soup cake, then add other thrifty vintage bakes in the same spirit. Dust off the mixing bowl..

1932 Peanut Butter Bread, the Top Dylan Hollis Recipes Hit

The Depression-era peanut butter bread is the bake that made him a star, with almost 34 million views on TikTok. Just flour, salt, baking powder, sugar, milk and peanut butter make a tender, nutty loaf. The tip: stir the batter just until combined, since overmixing makes the loaf tough. Bake low at 325 degrees F so the center cooks through without the crust getting too dark. Toast slices and spread with jam. Love thrifty bakes? See Depression-era desserts. Ready to bake..

You will need: 2 cups flour, 1/2 tsp salt, 4 tsp baking powder, 1/3 cup sugar, 1 1/2 cups milk, 3/4 cup peanut butter

How to make it: 1. Heat oven to 325 degrees F and grease a loaf pan. 2. Whisk flour, salt, baking powder and sugar. 3. Add milk and peanut butter and stir just until combined. 4. Spread in the pan. 5. Bake about 1 hour 10 minutes until a toothpick comes out clean. 6. Cool in the pan 10 minutes, then on a rack, and wrap tightly so the loaf stays moist for up to three days.

The 1976 Cold Oven Pound Cake From Dylan Hollis Recipes

His video on a 1976 cold oven cake has passed 4 million views. The batter goes into an oven that has not been preheated, and the slow warmup gives the pound cake a tall rise and a crisp, golden crust. The tip: use a light-colored tube pan and do not open the oven door during baking, so the cake bakes evenly. Let it cool in the pan for 15 minutes, then dust with powdered sugar. Love pound cakes? See vintage pound cake recipes. Will you trust the cold oven?

You will need: 1 cup butter (soft), 1/2 cup shortening, 3 cups sugar, 6 eggs, 3 cups flour, 1/2 tsp salt, 1 cup milk, 2 tsp vanilla

How to make it: 1. Grease and flour a tube pan. 2. Cream butter, shortening and sugar, then beat in eggs one at a time. 3. Add flour and salt alternately with milk, then vanilla. 4. Pour into the pan and place in a cold oven. 5. Set to 325 degrees F and bake about 1 1/2 hours. 6. Cool 15 minutes in the pan, turn out onto a rack and slice with a serrated knife once fully cool.

Food for the Gods Bars From Dylan Hollis Recipes

Food for the Gods, a 1909 recipe, is one of his most watched videos at about 3.4 million views. These chewy date and walnut bars are rich, caramel-like and wonderful for holiday gift boxes. The tip: chop the dates and walnuts small and toss them with the flour, so they are evenly spread through the batter. Cut into small squares once completely cool. Love holiday bars? See Christmas cookie bars. Will they make your cookie tin?

You will need: 1 cup chopped dates, 1 cup chopped walnuts, 1/2 cup flour, 1 tsp baking powder, 1/4 tsp salt, 3 eggs, 1 cup sugar, 1 tsp vanilla, 2 tbsp melted butter

How to make it: 1. Heat oven to 350 degrees F and grease an 8×8 pan. 2. Toss dates and walnuts with flour, baking powder and salt. 3. Beat eggs and sugar, then add vanilla and butter. 4. Fold in the date mixture. 5. Bake 30 to 35 minutes, cool and cut. 6. Store the squares in a tin between layers of wax paper for up to a week, or freeze them for holiday gifting.

1912 Chocolate Potato Cake

The 1912 chocolate potato cake has about 2.4 million views, and the secret ingredient is plain mashed potatoes. They make the cake surprisingly moist and tender, and you would never guess they are there. Among Dylan Hollis recipes, this one wins over the doubters. The tip: use smooth, cooled mashed potatoes with no butter or milk, so the cake stays light. Frost with a simple chocolate frosting. Love chocolate cake? See chocolate cakes from scratch. Would you guess the secret?

You will need: 1 cup cooled plain mashed potatoes, 1/2 cup butter (soft), 1 1/2 cups sugar, 2 eggs, 1/2 cup milk, 1 1/2 cups flour, 1/2 cup cocoa, 2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, chocolate frosting

How to make it: 1. Heat oven to 350 degrees F and grease a 9×13 pan. 2. Cream butter and sugar, beat in eggs and potatoes. 3. Add dry ingredients alternately with milk. 4. Bake 35 to 40 minutes. 5. Cool and frost. 6. Keep the frosted cake covered at room temperature for two days, or chill it longer and serve at room temperature.

1950 Tomato Soup Spice Cake

The 1950 tomato soup cake has about 2.1 million views, and it is one of the most famous Dylan Hollis recipes. Condensed tomato soup gives a spice cake moisture and a lovely color, and the tomato flavor disappears behind cinnamon and cloves. The tip: frost it with tangy cream cheese frosting, which balances the warm spices perfectly. Add raisins or walnuts if you like. Love vintage cakes? See old-fashioned desserts grandma made. Brave enough to try?

You will need: 2 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg, 1/2 cup butter, 1 cup sugar, 2 eggs, 1 can (10.75 oz) condensed tomato soup, 1/2 cup raisins, cream cheese frosting

How to make it: 1. Heat oven to 350 degrees F and grease a 9×13 pan. 2. Cream butter and sugar and beat in eggs. 3. Stir in soup and dry ingredients. 4. Fold in raisins and bake 30 to 35 minutes. 5. Cool and frost. 6. Refrigerate leftovers because of the cream cheese frosting, and let slices sit out 20 minutes before serving.

Old-Fashioned Potato Doughnuts

Potato doughnuts are another vintage bake he has made, and mashed potatoes make them soft, fluffy and extra tender. Dusted with cinnamon sugar, they taste like a farmhouse treat. The tip: keep the oil at 365 degrees F with a thermometer and fry just a few at a time, so the doughnuts cook through without absorbing too much oil. Toss in sugar while warm. Love fried treats? See homemade doughnuts and fried treats. Cinnamon sugar or glaze?

You will need: 1 cup cooled mashed potatoes, 1 cup sugar, 2 eggs, 1/2 cup milk, 3 tbsp melted butter, 3 1/2 cups flour, 4 tsp baking powder, 1 tsp salt, 1 tsp nutmeg, oil for frying, cinnamon sugar

How to make it: 1. Beat potatoes, sugar, eggs, milk and butter. 2. Stir in dry ingredients and chill 1 hour. 3. Roll to 1/2 inch and cut doughnuts. 4. Fry at 365 degrees F for 1 to 2 minutes per side. 5. Drain and toss in cinnamon sugar. 6. Serve the same day for the best texture, or reheat briefly in a low oven to bring back the crisp edges.

Depression Water Pie From Dylan Hollis Recipes

Water pie is one of the thrifty Depression recipes he has made, and it truly starts with mostly water. Flour, sugar, butter and vanilla turn into a sweet, custard-like filling as it bakes. The tip: pour the water into the crust first, then sprinkle the flour and sugar over without stirring, and dot with butter, so the layers set into a silky filling. Let it cool fully before slicing. Love old-fashioned pies? See desperation pies. Would you believe it?

You will need: 1 unbaked 9-inch pie crust, 1 1/2 cups water, 4 tbsp flour, 1 cup sugar, 1 tsp vanilla, 5 tbsp butter (cut into pieces)

How to make it: 1. Heat oven to 400 degrees F. 2. Pour water into the crust. 3. Sprinkle flour and sugar evenly over the water without stirring. 4. Drizzle vanilla and dot with butter. 5. Bake 30 minutes, then 375 degrees F for 30 minutes, and cool completely. 6. Chill any leftovers, and serve the pie cool or at room temperature with a spoonful of whipped cream if you like.

Mayonnaise Chocolate Cake

Mayonnaise chocolate cake is a mid-century favorite that fans of Dylan Hollis recipes love to try. Since mayonnaise is made of eggs and oil, it gives the cake a moist, tender crumb. You will never taste it. The tip: pour hot coffee or water over the cocoa before mixing, which brings out the chocolate flavor. Bake it in a bundt pan and pour warm fudge glaze over the top. Love chocolate desserts? See chocolate desserts. Would anyone guess?

You will need: 2 cups flour, 1 cup sugar, 1/2 cup cocoa, 1 1/2 tsp baking soda, 1/2 tsp salt, 1 cup mayonnaise, 1 cup hot coffee or water, 1 tsp vanilla, fudge glaze

How to make it: 1. Heat oven to 350 degrees F and grease a 10-cup bundt pan. 2. Whisk dry ingredients. 3. Whisk mayonnaise, hot coffee and vanilla. 4. Combine until smooth. 5. Bake 40 to 45 minutes, cool and pour fudge glaze over. 6. Keep the glazed cake under a cake dome for up to three days; it stays moist and gets even fudgier.

Mock Apple Pie With Crackers

Mock apple pie has no apples at all, just buttery crackers soaked in a lemony syrup with cinnamon. Hard as it is to believe, it tastes remarkably like apple pie. It is one of the classic Depression bakes among Dylan Hollis recipes. The tip: break the crackers into large pieces rather than crumbs, so they keep a soft, apple-like texture after baking. Love vintage pies? See Depression-era Christmas recipes. Could you tell the difference?

You will need: 2 pie crusts, 36 buttery round crackers (broken), 2 cups water, 2 cups sugar, 2 tsp cream of tartar, 2 tbsp lemon juice, zest of 1 lemon, 2 tbsp butter, 1/2 tsp cinnamon

How to make it: 1. Heat oven to 425 degrees F and line a pie plate with one crust. 2. Simmer water, sugar and cream of tartar 15 minutes, then add lemon juice and zest and cool. 3. Fill the crust with crackers and pour the syrup over. 4. Dot with butter, sprinkle cinnamon and add the top crust. 5. Bake 30 to 35 minutes. 6. Let the pie cool at least two hours so the filling sets, then serve with vanilla ice cream or whipped cream.

1915 Pork Cake, Where Dylan Hollis Recipes Began

His first big breakout bake was a 1915 pork cake, a dark, spiced holiday fruitcake made with salt pork instead of butter. It sounds odd, but the result is moist, rich and full of raisins and warm spices. Among Dylan Hollis recipes, it is the true origin story. The tip: grind or finely chop the salt pork and pour boiling water over it, which melts the fat into the batter. Wrap and let it rest a day. Love holiday cakes? See old-fashioned fruitcake recipes. Brave enough to try?

You will need: 1/2 lb salt pork (finely ground), 1 cup boiling water, 1 cup brown sugar, 1 cup molasses, 4 cups flour, 1 tsp baking soda, 1 tsp cinnamon, 1 tsp cloves, 1 tsp nutmeg, 2 cups raisins

How to make it: 1. Heat oven to 325 degrees F and grease two loaf pans. 2. Pour boiling water over the salt pork and stir. 3. Mix in sugar and molasses. 4. Stir in flour, soda, spices and raisins. 5. Bake 1 1/2 hours until a toothpick comes out clean. 6. Cool completely, wrap well and let the loaves rest overnight so the spices and raisins can mellow.

Wacky Cake, No Eggs or Butter

Wacky cake, also called crazy cake, was made in the pan with no eggs, milk or butter, a smart wartime trick. It is moist, chocolatey and easy enough for kids. The tip: make three wells in the dry mix and pour oil in one, vinegar in another and vanilla in the third, then pour water over and stir, which is the classic method. Love easy cakes? See sheet cakes for a crowd. Will the kids help?

You will need: 1 1/2 cups flour, 1 cup sugar, 1/4 cup cocoa, 1 tsp baking soda, 1/2 tsp salt, 1/3 cup oil, 1 tbsp vinegar, 1 tsp vanilla, 1 cup water

How to make it: 1. Heat oven to 350 degrees F. 2. Mix dry ingredients in an 8×8 pan. 3. Make three wells and add oil, vinegar and vanilla. 4. Pour water over and stir until smooth. 5. Bake 30 to 35 minutes. 6. Serve warm or cool straight from the pan, dusted with powdered sugar or topped with a simple chocolate frosting.

Applesauce Raisin Spice Cake

Applesauce cake was a thrifty favorite in old cookbooks, using applesauce to replace some of the butter and eggs. It is moist, warmly spiced and full of raisins. This one fits right in with Dylan Hollis recipes fans who love vintage bakes. The tip: plump the raisins in hot water for 10 minutes and pat dry, so they stay soft in the cake. A simple glaze or powdered sugar finishes it. Love spice cakes? See old-fashioned apple desserts. Glaze or powdered sugar?

You will need: 1/2 cup butter (soft), 1 cup brown sugar, 1 egg, 1 1/2 cups applesauce, 2 cups flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/2 tsp salt, 1 cup raisins

How to make it: 1. Heat oven to 350 degrees F and grease a 9×9 pan. 2. Cream butter and sugar and beat in egg. 3. Stir in applesauce. 4. Add dry ingredients and raisins. 5. Bake 40 to 45 minutes. 6. Cool before cutting, and store wrapped at room temperature for up to three days or freeze slices for later.

Vinegar Pie

Vinegar pie is a frugal pioneer dessert, in the same thrifty spirit as Dylan Hollis recipes. When lemons were scarce, a splash of vinegar gave pies their tang. The result tastes surprisingly like lemon chess pie. The tip: cook the filling just until it thickens and bake until the center barely jiggles, so it sets into a silky custard. Love old-time pies? See impossible pies. Would you try it?

You will need: 1 unbaked 9-inch pie crust, 1 cup sugar, 2 tbsp flour, 1/4 tsp salt, 3 eggs, 1/2 cup melted butter, 2 tbsp apple cider vinegar, 1 tsp vanilla, nutmeg

How to make it: 1. Heat oven to 350 degrees F. 2. Whisk sugar, flour and salt. 3. Whisk in eggs, butter, vinegar and vanilla. 4. Pour into the crust and sprinkle nutmeg. 5. Bake 45 to 50 minutes until just set. 6. Cool completely on a rack, then chill any leftovers and serve slices cold or at room temperature.