1,172 butter cake recipes

This ultra-rich chocolate bar poundcake melts milk chocolate into buttermilk batter for a dense, velvety crumb that practically dissolves on your tongue. A showstopper dusted with powdered sugar.

Chocolate eggnog bundt cake made with pudding mix for extra moisture, warm nutmeg, and a creamy eggnog buttercream frosting. A holiday dessert that puts leftover eggnog to good use.

Mocha layer cake built with cake flour, cocoa, and strong brewed coffee, sandwiched with sweetened whipped cream folded with dates and nuts. A vintage two-layer dessert dusted with powdered sugar.

Rich, fudgy chocolate cake hiding a gooey caramel filling baked right inside. Sour cream keeps it impossibly moist while melted caramels and condensed milk create a buttery surprise layer.

Red velvet cake with buttermilk and vinegar baked in three layers, topped with cream cheese pecan frosting. An oil-based cake with a tender crumb and classic tangy finish.

Maple walnut cake made with real maple syrup, buttermilk, and toasted walnuts, topped with a fluffy marshmallow-maple frosting. A two-layer showstopper for fall baking.

A no-bake icebox cake layering sliced pound cake with a chocolate-fig mousse made from butter, cocoa, dried California figs, and fluffy egg whites, then crowned with fresh whipped cream.

Marble pound cake with browned butter, vanilla-almond batter, and cocoa swirl. Uses yogurt and egg whites for a lighter texture in a classic tube pan shape.

A decadent and delicious cake that is now made with a delectable frosting that is too rich to be true!

Duchess spice cake with cinnamon, nutmeg, and cloves topped with maple buttercream frosting. A warmly spiced buttermilk layer cake with old-fashioned charm.

Lithuanian strawberry torte layers three light butter cake rounds with whipped cream, currant jelly, strawberry preserves, and pecans. Eastern European holiday celebration cake.

Cream cheese dough rolled with apricot preserves and walnuts, sliced into crescent-shaped cookies and baked until golden.

Apricot chocolate coffeecake baked in a bundt pan with cream cheese batter, cocoa, dried apricots, chocolate chips, and almonds. Rich, layered, and perfect for brunch.

A light, soufflé-style chocolate cake loaded with crushed Girl Scout Thin Mints, topped with rich chocolate ganache and a second layer of cookie crumbs. Your sleeve of Thin Mints, leveled up.

A festive red velvet cake made with German chocolate cake mix and sour cream, topped with a cooked flour frosting and handmade marzipan holly leaf decorations.

Classic devil's food cake made with real melted unsweetened chocolate, two sugars, cake flour, and folded egg whites. Dark, moist, and deeply chocolatey from scratch.