302 butter cake recipes

Southern seafood cakes with crab, shrimp, scallops, and flounder in a cornbread crumb coating, pan-fried in clarified butter. Four kinds of seafood in one golden, crispy cake.

Crispy red snapper cakes loaded with Creole seasoning, basil, cilantro, Dijon, and lime, sauteed golden in butter. Served with a spicy roasted pepper sauce.

Buttermilk chocolate hazelnut cake bakes whole wheat pastry flour with cocoa, brown sugar, and a layer of toasted hazelnuts. Lighter, healthier chocolate cake with no butter and no whole eggs.

Cream cheese frosting with butter, vanilla, and powdered sugar. Thick, spreadable, and made for carrot cake or zucchini cake. Comes together in 15 minutes with just 4 ingredients.

Overnight monkey bread coffee cake with frozen dinner rolls, butterscotch pudding mix, brown sugar, pecans, and melted butter. Five ingredients, zero effort, and a gooey pull-apart Bundt cake by morning.

No-bake chocolate cake with melted chocolate, butter, crushed cookies, candied fruit, cherries, and almonds. Refrigerate overnight for a dense, fudgy slice.

Apple nut cake built on applesauce and olive oil with overlapping apple slices and a toasted cinnamon-sugar nut topping. A dairy-free, butter-free autumn cake that bakes into something moist, rustic and crowd-ready.

Glossy dark chocolate glaze with melted chocolate, butter, and corn syrup. Pours smooth over cake layers and sets with a mirror-like sheen. Press chopped nuts into the sides for a bakery finish.

Classic crab cakes with lump crab, Dijon, mayo, and fresh scallions, pan-fried in butter until golden. Minimal filler, maximum crab, the Chesapeake-style version everyone wants.

Low fat lemon poppy seed Bundt cake using yogurt and egg substitute for tender crumb without the butter. Bright citrus glaze finishes each slice.

Rich chocolate frosting made with ground sweet chocolate, butter, and cream that sets to a glossy, spreadable finish perfect for layer cakes and special occasion desserts.

Flourless raspberry truffle cake made with a full pound of melted chocolate, whipped egg whites, and butter. Topped with sweetened cream, fresh raspberries, and chocolate curls.

Irish curd cake: a traditional sieved cottage cheese cheesecake in a shortbread crust with lemon zest and a sugar-butter glaze. Light alternative to heavy American cheesecake.

Easy angel cookies use just three ingredients: angel food cake mix, water, and chopped fruit. Light, puffy, and ready in 20 minutes with no eggs, butter, or oil.

Vegan pumpkin cookies are dairy-free, egg-free, and packed with raisins and nuts. Soft, cake-like, warmly spiced with cinnamon, and held together by mashed pumpkin instead of butter or eggs.

Flourless chocolate goo cake made with three-quarters of a pound of butter, semi-sweet chocolate, milk, and seven egg yolks. An intensely fudgy, barely-baked chocolate dessert served cold with whipped cream.