5,096 butter cake recipes

Espresso nut cookies with a slice-and-bake shortcut. Buttery dough loaded with real espresso and chopped pecans or walnuts, chilled and sliced thin for crisp, coffee-scented edges.

Crazy corn muffins with sour cream, maple syrup, and pecan pieces for a tender, slightly sweet cornbread muffin with nutty crunch. Freezer-friendly and perfect for breakfast or alongside chili.

Georgia pecan biscotti with toasted pecans and orange zest, twice-baked until shatteringly crisp. A Southern twist on the Italian classic, perfect for dunking.

This Swiss monastery tart has a cocoa-almond-cinnamon shortcrust filled with raspberry jam and topped with a golden lattice. A rustic European bake with roots in St. Gallen's monastic kitchens.

Apricot almond quickbread with toasted almonds, dried apricots, and a hint of almond extract. A tender, no-yeast loaf that mixes up fast and fills the kitchen with a warm, nutty fragrance.

Orange pecan slice-and-bake cookies with fresh orange zest, orange juice, brown sugar, and chopped pecans. A buttery icebox cookie with bright citrus flavor. Makes 4 dozen.

Nut snickerdoodles with chopped nuts mixed into the dough and a sugary tumbler-flattened top. A nutty twist on the classic cream-of-tartar cookie, makes 60 cookies.

Soft gingerbread cookies with separated eggs folded in for airy texture, spiced with ginger and cloves, ready in just 10 minutes of baking.

Buttery white chocolate chip cookies with a hint of orange zest. Soft, golden-edged drop cookies loaded with white chocolate morsels and a subtle citrus fragrance.

Ginger crinkle cookies with molasses, cinnamon, and cloves, rolled in sugar and baked until crackled on top. Chewy centers with crisp, sugary edges that shatter on the first bite.

Irish whiskey soda bread sweetened with honey and studded with raisins or currants, then brushed with a whiskey-milk glaze before baking. A festive twist on traditional Irish soda bread with a glossy, lightly boozy crust.

Irish whiskey soda bread with honey and raisins, brushed with a whiskey-milk glaze before baking. No yeast needed. The whiskey adds warm depth to a traditional buttermilk soda bread base.

Lemon macadamia cookies with cream cheese in the dough for a soft, cakey texture and bright citrus flavor. Buttery macadamia nuts in every bite. Low and slow baking keeps them tender.

Little boats in sauce are old-fashioned pastry dumplings shaped like boats, baked in a sweet brown sugar and molasses sauce. A nostalgic Canadian dessert.

Chocolate chunk cookies with semi-sweet chocolate, brown sugar, and a full cup of butter. Thick, chewy, and loaded with big chocolate pieces in every bite.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.