5,072 butters cake recipes

Crockpot applesauce walnut cake baked individually in canning jars. Warmly spiced single-serve dessert with cinnamon, clove, and toasted walnuts, slow-cooker style.

Pets de soeur: traditional Québécois cinnamon rolls made with lard pastry, brown sugar, and butter. No yeast, no rise time, ready in an hour. A French-Canadian classic.

Make this scrumptious bread made with figs and walnuts that's perfect for breakfast.

Crispy caramel biscuits with coconut, corn flakes, and sweetened condensed milk. Buttery drop cookies that bake in 15 minutes and make 3 dozen from one batch.

A quick and easy snack that can be served plain or with a bit of jelly to give it a fruity taste.

After dehydrated the strawberries in the oven, they lose lots of liquid, which gives the muffins delicious strawberry flavor without adding too much liquid. Ricotta adds the moisture and slightly creaminess, which make these muffins really outstanding!

Magic coconut custard pie that makes its own crust while baking. Easy blender dessert with vanilla custard and toasted coconut topping in 50 minutes.

These moist and rich cookies are a great snack after dessert, just make sure you hide the cookie jar after.

Israeli honey orange muffins made with wheat germ, fresh orange zest, and real honey. A lightly sweet, nutty quick bread with bright citrus flavor.

Chili cheddar shortcakes pile savory sharp cheddar biscuits over hearty chili for a cornbread-shortcake Tex-Mex twist. Flaky sour cream biscuits bake in 10 minutes.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

Rhubarb hickory nut bread with sugar-steeped rhubarb folded into a tender quick bread batter. A tart, nutty Midwestern loaf with a clever juice-extraction technique.

Whole wheat quick bread with buttermilk, molasses, walnuts, and raisins. No yeast needed for this hearty, slightly sweet loaf with a dense, rustic crumb.

Classic slice-and-bake icebox cookies with buttery brown sugar dough you can make ahead and freeze for up to 2 months. Includes five flavor variations: ginger almond, lemon poppyseed, spice, coffee edged, and pecan.

Tender buttermilk yeast sticky buns rolled with cinnamon sugar and baked over a pan of melted butter, brown sugar, and toasted pecans. Inverted to reveal a glossy, gooey caramel top.

White chocolate frosted white cake folds melted white chocolate into a tender buttermilk cake, then crowns it with a fluffy whipped white chocolate frosting. A double-white-chocolate layer cake for celebrations.