1,172 butter cake recipes

Flaky, sky-high buttermilk biscuits with golden, buttery tops that shatter at first bite. This Southern-style recipe delivers tender layers perfect for breakfast sandwiches or smothered in sausage gravy.

Buttermilk biscuits with shortening cut into sifted flour and a tangy buttermilk dough produce flaky, tender Southern biscuits in 15 minutes. Old-school Annie Mae Jones recipe.

Cape Cod cranberry scones flavoured with fresh cranberries, grated orange zest and buttermilk for a tender crumb. Cut into wedges and baked golden in 15 minutes for a New England breakfast classic.

Buttermilk oatmeal raisin biscuits combine tangy buttermilk, rolled oats and plump raisins for a tender, slightly nubbly biscuit. Hot-oven, quick-knead method bakes up flaky in just 15 minutes.

Peanut butter cookies made with vegetable oil instead of butter, brown sugar, and a single egg. Lower in saturated fat than classic versions, with the iconic fork-cross top.

The delicious crumb topping makes these muffins taste like miniature coffee cakes. Good at tea time and also for brunch. Cool at least 1 hour before serving.

Classic buttermilk waffles with crisp edges and fluffy centers. Simple batter made with sour milk for tang and tender texture that beats any mix.

Mashed potato biscuits with buttermilk, honey, and brown sugar for soft, fluffy texture that stays moist for days. A great way to use up leftover mashed potatoes.

These scrumptious pancakes are made with rolled oats, cornmeal and buttermilk.

Apple butter spice muffins with cinnamon, ginger, brown sugar, honey, and a generous swirl of apple butter for a moist, deeply spiced fall breakfast muffin.

Buttermilk drop biscuits with a tender, tangy crumb and crisp cornmeal-dusted bottoms. The easier biscuit method, no rolling pin or biscuit cutter required.

Classic large-batch banana bread with up to six mashed bananas, butter, eggs, and chopped nuts. A double-loaf recipe that bakes one big bread or two smaller loaves with extra batter for muffins.

Bonnie's blueberry muffins are tender, lightly spiced muffins loaded with two cups of fresh blueberries and finished with a melted butter brush and sugar sprinkle. Bakery-style with a delicate nutmeg twist.

Flaky freezer biscuits: yeast and baking-powder hybrid biscuits with buttermilk and cold butter. Make a batch of 30, freeze raw, bake fresh whenever you want hot biscuits.

Moist banana nut bread baked low and slow until the crumb turns tender and the crust deepens to gold. Made with ripe mashed bananas, melted butter, and a handful of crunchy nuts in every slice.

Whoopie pies with soft, cake-like chocolate cookies sandwiching a silky cooked-flour buttercream. The old-fashioned ermine filling stays light and not too sweet. A New England and Pennsylvania Dutch classic.