1,172 butter cake recipes

Chocolate chip beer cake with sour cream, walnuts, and a cinnamon-sugar swirl baked in a tube pan. Incredibly moist with a tender, dense crumb from the beer and sour cream combo.

Hawaiian-inspired buttermilk pancakes loaded with toasted coconut and chopped macadamia nuts. Made with condensed coconut liquid for tropical richness. Serve with diced pineapple and maple syrup.

Orange-Banana Bundt Cake with fresh orange zest, mashed bananas, sour cream, and a coconut-lined pan for a tropical twist on banana cake. Food processor method.

Lemon refrigerator cookies with fresh lemon juice, lemon zest, and chopped nuts. A slice-and-bake icebox cookie with bright citrus flavor that makes 6 dozen from one batch of dough.

Lincoln almond cake: a tall white butter cake with chopped blanched almonds folded through, lifted by stiff-beaten egg whites and baked in a bundt pan. Tender, fragrant, snowy-white.

Speedy sheet-pan chocolate cake with cocoa, buttermilk, and a boiled butter mixture creating moist crumb: thin, tender, and ready for Rocky Road frosting while still warm.

Fresh blueberry cake baked in a springform pan with a buttery batter shell, juicy berry center, and cinnamon crumb topping. A rustic German-style kuchen ready in 40 minutes.

Chewy brown sugar cookie sticks baked low and slow, cut into thin fingers, and rolled in powdered sugar. Toasted walnuts take these from good to great.

Pillowy soft almond cookies made with almond filling for intense flavor, topped with sliced blanched almonds. Lightly golden, tender, and fragrant. Makes 2-3 dozen.

Buttery walnut biscotti inspired by Chez Panisse, laced with Cognac and vanilla. Twice-baked to a golden crunch, these elegant cookies bring California fine dining to your cookie jar.

Tender apple chunks and toasted walnuts stud a moist, lemon-kissed quick bread that bakes up golden and aromatic, perfect for breakfast, snacking, or using up a bumper crop of fall apples.

A tender quick bread studded with chewy dried apricots and crunchy walnuts, sweetened with brown sugar. No yeast, no kneading, just one bowl and one hour in the oven.

Buttery cinnamon pound cake studded with toasted almonds, baked in a Bundt pan until golden. Dense, velvety crumb with nutty crunch in every slice.

Tender buttermilk dumplings steamed in bubbling wild grape juice with whole grapes. An old Appalachian tradition that turns foraged fruit into a warm, purple-stained comfort dessert.

Giant chocolate chip cookies shaped into 2-inch balls for thick, bakery-style results. Crispy edges, chewy centers, and loaded with chocolate chips.

Sassy bars are soft applesauce raisin bars with cinnamon, nutmeg, and a powdered sugar glaze. No eggs needed, baked in a jelly roll pan for easy big-batch baking.