5,226 butter cake recipes

Victorian honey cakes from an 1872 recipe, made with butter, honey, and egg yolks, topped with heather honey and ground almonds. Light, tender, and warmly sweet.

Almond poppy seed loaf cake made with amaretto liqueur, sour cream, and butter for a rich, dense crumb studded with crunchy poppy seeds. Dusted with powdered sugar.

Chocolate pound cake made with melted German chocolate, butter, and a hint of almond extract. Dense, rich, and baked in a Bundt pan with no frosting needed.

Chocolate raspberry bundt cake folds raspberry puree and sour cream into a deep chocolate batter for a moist, rich loaf cake. Serve with raspberry sauce or fresh berries.

Whole wheat batter bakes up around juicy peaches and plump blueberries in this cast-iron skillet cobbler with golden edges and fruit bubbling through tender cake.

A moist, tender cake made with the richness of sour cream. This delectable dessert is perfect for satisfying your sweet tooth and impressing your guests with its irresistible combination of textures and tastes.

Macaroon meets chocolate chip cookie in this co-winner in the drop cookie category, with a twist of cinnamon, nutmeg and mint; it's from Jessica Wall-Valadez of Milwaukee.

These cookies with a candy bar center, from Bev Bosveld of Waupun, are packed with coconut.

Soft drop cookies loaded with apricot nectar, apricot preserves, and chopped dried apricots for triple fruit flavor in every bite.

White chocolate brownies studded with dried apricots, sliced almonds, and coconut flakes for a blonde bar with fruity-nutty appeal.

A warmly spiced brown sugar cake with chopped prunes, walnuts, and buttermilk baked in a 9-inch square pan. Cinnamon, nutmeg, allspice, and cloves fill every moist, tender bite. Serve with sour cream or whipped cream.

Soft, cinnamon-spiced buttermilk raisin bread studded with plump raisins and chopped nuts. A from-scratch yeast bread that makes two gorgeous loaves.

Classic Italian anise biscotti with toasted almonds and anise seeds infused in Sambuca or Pernod. Twice-baked until crisp and dry, built for dunking into espresso or Vin Santo.

Chewy ginger cookies made with prune butter instead of fat, loaded with warm spices and molasses. Low-fat but big on flavor with crispy edges and soft centers.

Buttery slice-and-bake cookies studded with candied fruit, walnuts, and raisins. Freeze the dough ahead, slice thin, and bake for festive sparkle in every bite.

Delicate butter cookies with ground anise and toasted pine nuts mixed into the dough, topped with whole pine nuts for elegant, nutty-sweet bites.