5,072 butters cake recipes

Danish sandkage (sand cake) made with butter, potato starch, rice flour, and regular flour for a fine, crumbly texture. A classic Scandinavian butter cake with just 7 ingredients.

Basic chiffon cake folds whipped egg whites into an oil-and-yolk batter for a tall, springy cake with angel food's airy crumb and butter cake's moisture. Baked in a tube pan, cooled inverted.

Golden-crusted salmon cakes loaded with fresh basil and garlic, topped with a velvety white wine tomato basil butter sauce. Pacific Northwest comfort food at its finest.

A classic vanilla sponge cake that gets its lift from 10 whipped egg whites and cake flour with no butter or oil. Tall, airy, and springy with a delicate vanilla crumb.

Classic butter pound cake: rich, tender, golden loaf made the proper old-fashioned way with butter, sugar, eggs, flour and vanilla. Just five ingredients and a long, careful cream.

Country sponge cake made with six eggs, cake flour, lemon juice, and no butter or oil. Light, airy, and golden brown from a classic tube pan technique.

Low-fat s'mores cake bakes all the campfire flavor into a light graham-cracker crumb cake. Applesauce stands in for the butter, with broiled marshmallows and chocolate chips melting over the top.

Coca-Cola cake frosting boils butter, cocoa, and cola together then pours over powdered sugar with pecans and vanilla. A warm, pourable Southern frosting for chocolate sheet cake.

Five-flavor pound cake glaze is a quick stovetop sugar syrup laced with coconut, butter, rum, lemon, and vanilla extracts. Poured warm over pound cake for an aromatic, moist finish.

Chesapeake restaurant crab cakes: Maryland-style crab cakes bound with egg, mayo, dry mustard, and just a light breadcrumb coat. Almost all crab, pan-fried in butter until golden. The real deal.

Chocolate chip snack cake with cream cheese pockets: a no-egg, no-butter chocolate cake topped with dollops of sweetened cream cheese, chocolate chips, and walnuts. The retro depression-era "crazy cake" upgraded.

Chocolate Velvet cake made with mayonnaise instead of butter or oil for an extra-moist crumb, topped with a broiled coconut-walnut sauce. The unexpected vintage cake that converts skeptics.

Chocolate angel food layer cake baked in heart-shape pans. Fat-free, cloud-light, cocoa-scented sponge made with egg whites and cake flour. No butter, no yolks.

Narsai's chocolate decadence cake: a flourless-style cake with just a tablespoon of flour, butter, eggs, and a pound of dark chocolate. Dense, fudgy, and legendary for a reason.

Chocolate mayonnaise cake is an old-fashioned secret for incredibly moist chocolate cake. A full cup of mayo replaces butter and adds richness without any greasy taste.

Paula Deen's cream cheese frosting: cream cheese and butter beaten light and fluffy with confectioners' sugar, vanilla, and pecans. The rich, tangy classic for carrot cake and red velvet.