5,096 butter cake recipes

Pumpkin Vermont spice cake with four warm spices, split into four layers and frosted with maple-flavored cream cheese frosting. A stunning fall celebration cake topped with pecans.

Classic ginger snap cookies with molasses, cinnamon, and cloves. Crispy edges with signature crinkled tops. Big batch recipe makes about 10 dozen small cookies.

Double chocolate cherry cookies that a favorite during Christmas. A chocolate cookie with and embedded maraschino cherry covered with a baked on chocolate frosting. Takes a bit of time, but the results are over the top spectacular.

A simple chocolate crumb cake made with chocolate syrup and topped with a buttery sugar crumble, all from one bowl. Mix the base, reserve some for the topping, and bake. Ready in an hour.

Grasmere gingerbread: the famous Lake District gingerbread biscuit made with oatmeal, butter, ginger and golden syrup. Cross between a flapjack and a gingerbread, with origins in 1850s Cumbria.

Soft orange juice cookies with fresh OJ in the batter and a tangy orange-glazed top. A vintage church-supper drop cookie with bright citrus flavor in every bite.

Nothing beats a tasty stew and savory dumplings that warm you up during the winter season.

Classic peanut butter cookies with crunchy peanut butter filling sandwiched between. Fork-pressed cookies bake golden in 8 minutes, then get paired with creamy powdered sugar peanut butter frosting.

These dessert bars are excellent. Made them for a recent pot-luck, and everyone couldn't stop munching on them. Totally delicious and addictive!

Cottage cheese cookies made with just six ingredients, sliced from a chilled dough log and baked until delicately browned. Tender, buttery, and subtly tangy.

Hearty beef pie with a self-rising cheddar batter crust that bakes up around chunks of beef, carrots, potatoes, and gravy. No rolling, no fussing, just pour and bake for an easy comfort food dinner.

Buttery coconut shortbread squares dipped diagonally in semi-sweet chocolate. A crisp, sandy cookie with toasted coconut flakes baked low and slow.

Chinese steamed honey sponge cake with almond powder and fluffy whipped egg whites. This traditional method produces a pillowy, moist crumb without an oven, and the cake resteams beautifully for leftovers.

Hazelnut biscotti are twice-baked Italian cookies studded with whole hazelnuts, perfect for dunking in espresso or vin santo. A simple, butter-rich version with a crunchy bite.

A simple cake adorned with a rich caramel frosting and sprinkled with crunchy chopped pecans is a comforting dessert that combines the satisfying sweetness of caramel with the delightful texture of pecans. This inviting treat is perfect for sharing with friends and family, or simply indulging in a moment of pure confectionary bliss.

Crustless rhubarb streusel pie with a Bisquick custard filling, cinnamon and nutmeg, topped with a brown sugar-nut streusel. No pie crust to roll out.