5,205 butters cake recipes

Alice's white cake is a tender vanilla and almond-scented layer cake leavened with whipped egg whites for an airy, snowy crumb. The kind of from-scratch white cake that makes box mixes look amateur.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.

Pineapple upside-down cupcakes with a brown sugar-cinnamon topping, crushed pineapple, and maraschino cherry centers. Light cake flour batter with whipped egg whites for extra lift.

Layered no-bake mocha mousse slice with coffee-soaked sponge fingers, white chocolate cream, and a dark chocolate Kahlua mousse top. An Australian tiramisu cousin that slices clean and cold.

Chocolate Cake Florence: a tender chocolate layer cake soaked with Tia Maria coffee liqueur and frosted with an old-fashioned cooked fudge icing, then dusted with chopped nuts. A grown-up chocolate cake.

This classic Bacardi Rum Cake bakes a yellow cake mix with vanilla pudding, dark rum, and pecans in a Bundt pan, then soaks it in a buttery rum-sugar glaze. Moist, boozy, and irresistible at any gathering.

Fudgy sour cream chocolate cake with a molten caramel filling baked right into the middle. Half the batter bakes first, then melted caramels and condensed milk go on top, followed by the rest of the batter. Gooey, layered, and dangerously good.

Tender sour cream muffins with a buttery cinnamon-pecan crunch folded inside and crumbled on top. Made with cake flour for an extra-soft crumb.

Chocolate pinon cookies with grated semi-sweet chocolate and toasted pine nuts in a buttery shortbread dough, dusted with powdered sugar. A Southwestern-inspired holiday cookie.

Pecan rum bundt cake made with cake mix and pudding mix, soaked in a buttery rum sugar glaze. Dark rum in the batter and the glaze for double the boozy flavor.

Melomakarona, traditional Greek honey cookies made with olive oil, butter, and orange juice, dipped in warm honey syrup and topped with walnuts and cinnamon.

Orange cake filling made with fresh orange juice, lemon juice, and orange zest cooked over a double boiler. Bright, citrusy, and thick enough to hold between layers.

Sour cream coffee cake with a cinnamon-pecan ribbon and a chocolate glaze swirled through the middle. A holiday brunch standout with tender crumb and fudgy chocolate veins.

Buttermilk pear pound cake built on reduced pear puree and nutty brown butter, with whipped egg whites folded in for a tender, moist crumb. A lighter spin on a classic tube cake.

Almond spice cookies with allspice, orange zest, and ground almonds in a tender cake-flour dough. Brushed with egg glaze for shine, these bake up delicately spiced and shortbread-soft.

Microwave pineapple upside-down cake made with yellow cake mix, pineapple tidbits, brown sugar, and maraschino cherries. Ready in 30 minutes with no oven needed.