5,226 butter cake recipes

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.

Impossible crustless breakfast quiche with sausage, cheese, and Bisquick that forms its own crust as it bakes. A quick blender quiche with just a few pantry ingredients.

Classic Toll House marble squares: a buttery blondie base swirled with melted chocolate chips and chopped nuts. The melt-and-marble trick gives every bite ribbons of chocolate without overpowering.

Cafe Beaujolais sour cream waffles with sauteed cinnamon apples and toasted pecans folded into a light, fluffy batter made with separated eggs and sour cream.

Pumpkin spice muffins with a cinnamon streusel topping, made quick with biscuit baking mix. Warm spices of nutmeg, ginger, and cinnamon in every tender bite.

Blueberry coffee cake with cinnamon streusel: a tender butter cake studded with juicy blueberries and crowned with a buttery cinnamon-sugar crumble. The brunch staple that disappears off every plate.

Corn muffins made with yellow cornmeal, dry milk powder, and a splash of lemon juice served with whipped honey butter. A big-batch recipe that makes two dozen tender muffins.

American coffee cake from a Miami County, Ohio Grange recipe: tender egg-white-leavened cake topped with cinnamon-sugar streusel. Two square cakes for a Sunday breakfast crowd.

Smokey's sourdough chocolate chip cookies, a soft, chewy classic with a subtle tang from sourdough starter. Brown sugar and a butter-shortening combo keep them tender. A tasty use for sourdough discard.

Indiana persimmon pudding cake with ground almonds and buttermilk baked in a tube pan. Dense, moist, and warmly spiced with native persimmon pulp.

Susan's Corn Muffins: tender corn muffins enriched with sour cream and butter, studded with Mexicorn and chopped bacon. Savory-sweet, breakfast-ready, makes a dozen.

Rolled oats pancakes made with oats, buttermilk, and a touch of maple flavoring for hearty, nutty griddle cakes with more texture than regular pancakes. A filling, wholesome breakfast.

Basic refrigerator cookies (icebox cookies) with butter, sugar, vanilla, and a simple slice-and-bake method. Make the dough ahead, chill, slice thin, and bake in 10 minutes.

Boston cookies are an old-fashioned drop cookie with cinnamon, raisins and chopped walnuts in a simple butter-sugar base. Soft in the middle, lightly chewy at the edges, ready in 30 minutes.

Double chocolate cake doughnuts made from scratch with unsweetened chocolate and buttermilk, then fried and topped with cocoa icing. Rich, cakey, and worth the overnight chill.

Lemon butter cookies are crisp rolled-and-cut cookies scented with lemon extract, perfect for decorating with colored sugar. A no-fuss eight-dozen batch for cookie trays and bake sales.