5,096 butter cake recipes

Crunchy twice-baked biscotti studded with toasted almonds, grated chocolate, and warm cinnamon. The ultimate coffee-dunking cookie, made from scratch in your own kitchen.

Oatmeal banana cupcakes sweetened with honey and mashed banana. Quick-cooking oats add hearty texture to a soft, tender crumb. Simple one-bowl method, ready in under an hour.

With toasted coconut and pecans, this cake will satisfy your family and white chocolate lovers everywhere!

Cheesy baked spinach squares loaded with Monterey Jack and eggs, ready in 40 minutes flat. Cut into squares for an easy appetizer, brunch side, or grab-and-go snack that works warm or cold.

Chocolate coconut cake topped with a boiled coconut-coffee-cocoa glaze that soaks into the warm crumb. Simple pantry ingredients for a rich, fudgy everyday cake with tropical coconut finish.

Peach cobbler topped with sharp cheddar biscuits instead of plain dough. Almond extract and lemon juice brighten the filling while the cheese adds savory crunch.

Poppy seed breakfast cake baked in a Bundt pan with buttermilk, almond extract, and a hidden cinnamon-sugar swirl through the center. Light, tender crumb from whipped egg whites folded into the batter.

Giant chocolate chip cookie baked in a pizza pan, smothered in melted chocolate and peanut butter, then piled high with fresh fruit and chopped candy bars. The ultimate dessert pizza for parties.

Scotch Teas are chewy oat bars made with just five ingredients: butter, brown sugar, rolled oats, salt, and baking powder. Soft from the oven, they firm up into buttery, toffee-like treats.

Flaky buttermilk raisin scones with a hint of nutmeg, brushed with egg white and sugar for a golden crunch. Ready in 45 minutes with a whole-wheat variation included.

Bread machine banana bread loaded with macadamia nuts, flaked coconut, and lemon zest. Tropical, buttery, and ridiculously easy with just 5 minutes of hands-on prep.

A classic and traditional Christmas fruit cake that brings your memory back to the childhood.

A colonial-era chocolate pie with vanilla cake batter baked under a rich unsweetened chocolate sauce and topped with chopped nuts. Serve warm with whipped cream or ice cream.

Chocolate syrup cake bakes up moist and rich with a thin batter that turns into a fudgy 9x13 sheet cake. A vintage one-bowl dessert built around a full bottle of chocolate syrup.

Whole wheat date scones with bran, buttermilk, cinnamon, and brown sugar. A hearty, not-too-sweet breakfast scone with chewy date pieces throughout.

Mrs Fields-style lemon chocolate chip buttons with lemon extract, ground coriander, and mini chocolate chips. Tiny, soft, pale cookies with a surprising citrus-spice twist.