1,172 butter cake recipes

Cranberry-oatmeal cookies with chopped fresh cranberries, walnuts, warm spices, and a tangy orange icing drizzle. Chewy, tart-sweet, and built for the holiday cookie tin.

Poule-au-pot is the French farmhouse chicken pot pie: poached chicken in aromatic broth, layered with paper-thin potatoes under a rustic parsley pinwheel biscuit topping. Sunday comfort with a French twist.

This holiday fruitcake recipe may change your mind about fruitcakes. Golden, buttery, and chock full of fruits and nuts make this delicious from the first bite to the last.

Sweet cinnamon-spiced pears topped with a buttery sharp cheddar biscuit crust. This easy fruit cobbler brings the classic cheese and pear pairing right to your dessert table.

Herb-crusted veal chops seared golden, coated in Dijon mustard, and roasted to medium-rare, served over homemade apple spaetzle. A chef-worthy autumn dinner that brings the wow factor.

Cocoa-laced cookie dough studded with semisweet chocolate chips and crowned with a chocolate Kiss pressed into the warm center. Three layers of chocolate in every bite.

Chicken and dumpling casserole with a savory broth base, green peas, and fluffy Bisquick dumplings baked on top. Hearty comfort food that feeds a crowd in under an hour.

German honey spice cookies rolled into bite-sized balls with cinnamon, cloves, allspice, mace, and black pepper, then dipped in a sweet vanilla glaze. A traditional Pfeffernusse-style holiday cookie.

Triple-chocolate mocha truffle cookies with melted chocolate, cocoa powder, chocolate chips, and instant coffee. Fudgy, intensely rich, and coffee-laced.

Gingerbread cut-out cookies with molasses, ginger, cinnamon, and cloves, plus a homemade egg white decorating frosting. A classic holiday cookie for decorating with kids.

Three-layer Kona coffee torte with ground walnuts in the batter, orange-mocha buttercream filling, and mocha frosting. A Hawaiian-inspired cake where coffee, chocolate, and citrus meet.

Waldorf red velvet cake with buttermilk, cocoa, and a cooked flour frosting that tastes like whipped cream. The original Waldorf-Astoria recipe from scratch.

Loaded oatmeal cookies packed with chocolate chips, butterscotch chips, raisins, and walnuts in a brown sugar and cinnamon dough. Chewy, chunky, and stuffed with mix-ins.

Ricotta cheese pound cake made with a blend of whole wheat and all-purpose flour, brown sugar, lemon zest, and nutmeg. The pureed ricotta creates an incredibly moist, dense crumb.

Whole wheat zucchini oatmeal muffins fold grated zucchini, toasted oats, and pecans into a cinnamon-spiced batter lightened with apple butter. Moist, hearty, and a sneaky way to use up summer squash.

Wellesley Fudge Cake is the classic two-layer chocolate cake from the Wellesley College era, topped with a deep fudge frosting and chopped walnuts around the edge. Old-school, properly rich.