5,226 butter cake recipes

Chocolate malt cake built on a full cup of malted milk powder, cocoa, butter, and half-and-half. A nostalgic 9x13 sheet cake with deep chocolate flavor and that unmistakable Whoppers-meets-fudge finish.

Syrup-soaked semolina cake made with yogurt, toasted almonds, and butter, drenched in chilled lemon syrup while still hot. A beloved Middle Eastern dessert that serves 20.

Apple cranberry upside-down cake baked in a cast iron skillet with brown sugar and butter. A fall harvest dessert with caramelized fruit topping, best served warm.

Monster chunk cookies with hand-cut chocolate chunks, rolled oats, dark brown sugar, and butter baked low and slow for thick, chewy centers and golden edges.

Blueberry funny cake is a Pennsylvania Dutch classic: vanilla cake batter and warm blueberry sauce baked together in a pie shell. Part cake, part pie, fully addictive.

Chocolate fudge pudding cake that bakes its own sauce. Hot milk poured over cocoa batter creates a gooey chocolate sauce underneath a tender cake layer with almonds.

Mystery cake is a self-saucing chocolate pudding cake: pour batter into a pan, sprinkle cocoa sugar on top, then douse with cold coffee. As it bakes, the topping sinks into pudding under a tender cake layer.

Cumulonimbus chocolate cake hides a secret ingredient: sauerkraut. Drained, snipped, and folded into a cocoa-and-coffee batter, it disappears completely and leaves behind a moist, fluffy chocolate cake. Frosted with a two-ingredient chocolate sour cream icing.

Caraway ring cake with cinnamon batter and a cinnamon cream glaze. Five eggs separated for a light, tender crumb, baked in a tube pan. A British teatime classic.

Chocolate bar Easter cake made by melting real milk chocolate bars into the batter with sour cream, brown sugar, and vanilla. Rich, moist, and ready for your favorite frosting.

Singing cake, a heritage spice-and-chocolate Bundt loaded with raisins, nuts, strawberry jam, and unsweetened chocolate, in a buttermilk batter lifted by whipped egg whites. Named for the hissing sound it makes baking.

I love blueberries and this recipe has great taste. I make this a lot because you can use fresh or frozen blueberries, which I always have in the freezer.The tasty lemon sauce is the perfect topping for this tender cake. If you use frozen berries do not thaw before adding them to the batter.

Awesome recipe! I followed it to a Tee and the cookies came out perfect.

Topped with sliced almonds and a shiny glaze these cookies look just as fabulous as they taste.

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.

Chunky drop cookies packed with milk chocolate chips, maraschino cherries, granola, flaked coconut, and chopped nuts. Brown sugar keeps them chewy, and a hint of orange zest ties it all together. Makes 3 dozen.