5,205 butters cake recipes

Fudge cake with sea foam frosting layers tender chocolate cake under a glossy brown-sugar Italian meringue. A vintage two-layer beauty with optional chocolate-marbled topping.

These are very delicious cookies, we always cook them. Everytime they go very well.

These buttery shortbreads melt in your mouth. Honey lends the delicious sweetness to these shortbreads, and pecans add yummy nuttiness.

Sunshine cake with bright lemon frosting, an airy egg-yolk-and-white sponge baked in a tube pan with lemon zest and extract. Tender, fragrant, finished with a tangy lemon glaze.

Sicilian cassata cake with a delicate sponge layer, Marsala wine soak, and rich chocolate custard filling. A traditional Italian celebration dessert built in stages.

Three-layer Southern coconut cake with a tangy crushed-pineapple filling and billowy seven-minute frosting. An almond-scented butter cake stacked with grated coconut between every layer.

Crisp lettuce, tomatoes, cucumber, bean sprouts, and tofu tossed in a rich peanut-coconut milk dressing with red curry paste. A crunchy, creamy Thai salad topped with potato chips for fun.

Tender white chocolate cake studded with almonds and coconut, layered with billowy whipped cream frosting folded with toasted coconut for elegant celebrations.

Peanut butter cookies loaded with chopped honey-roasted peanuts and built on honey-nut peanut butter for a sweet-salty double hit. Crisp edges, soft middle, ready in half an hour.

Elegant pumpkin spice layer cake with whipped cream frosting and toasted pecans. Butter-based batter with buttermilk, ginger, and allspice. Bakery-style fall celebration cake.

Learn to make authentic Austrian Fruchtknoedel—delicious fruit dumplings with plums, apricots, or strawberries in a soft cottage cheese dough, topped with sweet garnishes.

Lady Bird Johnson's famous lemon cake with 8 egg yolks, fresh lemon, and a tangy lemon icing. The First Lady's favorite recipe straight from the Texas White House.

Old-fashioned peanut butter cookies with crisp edges and a soft, chewy center. Chunky or smooth peanut butter, both sugars, and the classic fork-press crosshatch on top.

Delicious! I find that it's easier to form the cookies if you make the filling first, refrigerate it, roll it into the 1" balls, then refrigerate again. I flatten the chocolate cookie part into disks and envelope the filling balls inside, rolling again. Very easy to make.

Three-layer white chocolate cake with chopped pecans, coconut, and a fluffy boiled-sugar coconut icing. Special occasion Southern-style layer cake with cooked seven-minute frosting.

Peanut butter cookies use crunchy peanut butter, both white and brown sugars, and the classic fork-pressed crisscross top for soft centers and crisp golden edges. A big-batch family-favorite cookie.