1,172 butter cake recipes

Crispy baked Cornflake Cookies with buttery pecans and vanilla. These crumbly drop cookies bake golden in 12-15 minutes for quick homemade treats.

Light, tender coconut cookies with almond extract and egg whites. Golden drop cookies that bake up delicate and crisp in just 12 minutes.

Buttery Italian pine nut biscotti brightened with fresh lemon juice and zest. Twice-baked until golden and crisp, with toasted pignoli in every bite. A cookie that keeps beautifully for weeks.

Speedy chocolate cookies made with cocoa powder and corn syrup, no chilling needed. Dip in water then granulated sugar for sparkly tops that crackle as they bake.

Swedish ginger cookies (pepparkakor) made with dark corn syrup, cinnamon, cloves, and ginger. A spiced roll-and-cut dough that bakes thin and snappy for the holidays.

Pisang goreng (Indonesian fried bananas) in a light egg batter, served over vanilla ice cream with a warm brown sugar rum sauce. A tropical dessert.

Chocolate-almond sandwich cookies with ground almond cocoa wafers and whipped white chocolate ganache filling. An elegant, slice-and-bake cookie that keeps for a week.

Classic gingerbread boy cookies with molasses, ginger, and cinnamon, rolled thin and decorated with red hots. A nostalgic cutout cookie recipe that holds its shape beautifully.

Soft chocolate drop sugar cookies made with cocoa powder and buttermilk, scooped large and dusted with sugar while warm. Cake-like, chocolatey, and ready in 30 minutes.

Chewy ginger pecan cookies with molasses, crystallized ginger pieces, and ground ginger for a triple-ginger punch. Soft centers with crisp edges, topped with a pecan half.

Dense, fudgy brownies made with melted unsweetened chocolate, brown sugar, butter, and walnuts. Mixed by hand in one bowl. No mixer needed.

Golden-topped baked corn pudding with a fluffy, cake-like texture from baking powder and rich heavy cream. Sweet corn kernels nestle into a tender, custard-soufflé hybrid.

Buttery carob pound cake made with whole wheat flour and honey instead of refined sugar. Baked in a tube pan until dense, moist, and rich with warm, toasty carob flavor.

Traditional Trinidad coconut bread made with fresh grated coconut, evaporated milk, and a sugar-sprinkled crust. A Caribbean staple that's even better toasted for breakfast the next morning. Makes 2 loaves.

Golden corn muffins sweetened with real maple syrup and brown sugar, brushed with melted butter straight from the oven. A warm New England spin on cornbread that belongs at every fall table.

Fresh peach tart with a buttery cinnamon shortcrust and glossy apricot glaze. Hand-creamed dough baked blind, then filled with ripe peach slices for an elegant French-style dessert.