Recipes with cake flour

A simple, one-bowl cocoa layer cake that comes together in minutes and bakes into two tender 9-inch layers. Rich chocolate flavor without fuss—perfect for beginners.

Chocolate waffles bake up crisp outside and tender inside, with cocoa, brown sugar, and a splash of rum for depth. Cake flour keeps them light. A brunch-meets-dessert waffle made for piling on berries, cream, or syrup.

Vintage chocolate waffles made with melted semisweet chocolate and folded egg whites for a tender, cake-like texture. Serve hot with syrup, whipped cream, or a scoop of ice cream for brunch or dessert.

Bakery-style blueberry muffins with nutmeg sugar topping. Three flours, butter, and buttermilk give a tender crumb and tall domed tops crowned with crackly spiced sugar.

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Orange yeast waffles bloom active dry yeast in warm orange juice for citrus-perfumed breakfast waffles. Vegan-friendly with soy milk, cake flour, and pure orange oil for extra zing.

Crisp nut cookies sandwiched together with a raspberry filling, which peeks through the cutout in the top cookie.

Basic yellow cake from scratch with cake flour, almond and vanilla extracts, and the classic creaming method that gives it a tender, fine crumb. The blueprint recipe for layer cakes, cupcakes, and birthday cakes you will use again and again.

Slice-and-bake chocolate walnut cookies built on a flourless-style dough with a pound of melted semi-sweet chocolate, espresso, walnuts, and chocolate chips. Crackly tops, fudgy centers, almost no flour.

Toasted blanched almonds fold into buttery shortbread dough spiked with Cognac and vanilla, then get dusted with powdered sugar while hot for these melt-away cookies with sophisticated European flair.

A vegan pumpkin pie with a silky tofu-set custard, spiced with cinnamon, ginger and mace and sweetened with molasses, in a flaky from-scratch crust. An egg- and dairy-free holiday classic.

Light sponge cupcakes filled with vanilla buttercream piped right into the center. A whipped-egg batter bakes airy and tender, then a hidden swirl of pink buttercream makes every bite a surprise.

Everyone loves cupcakes. They are small but wonderfully sweet. Try this recipe.

Festival sugar cookies: tender cake-flour roll-out cookies that hold any shape, perfect for cutter cookies, icing, and sprinkles. Holiday-tested recipe yielding five dozen.

Satisfy your sweet tooth with this scrumptious low-fat snack which is perfect for dessert.

Kahlua mousse brownies, a thin sheet brownie spiked with coffee liqueur and instant coffee for deep chocolate-mocha flavor. Bake in a jelly roll pan and sandwich with ice cream for a fancy dessert.

Moist lemon blueberry cake with cornmeal, buttermilk, and fresh lemon zest. Bursting with 3 cups of blueberries, this from-scratch sheet cake has a golden crumb and bright citrus flavor in every slice.

From a new blueberry cookbook I just got, these sound good for my two blueberry lovin' guys! I like that they have very little butter in them...cant wait to try them out! It doesnt say how many it makes so Im guessing at 6.

Classic pound cake the old way: a pound each of butter, sugar, flour, and eggs, separated and folded for a tall, tender, golden loaf. Serve with berries and toasted almonds.

Chocolate chip cookie muffins with melted unsweetened chocolate, brown sugar, semi-sweet chips, and pecans. Bakery-style chocolate muffins between a cookie and a cake.

Cupcakes are also known as fairy cakes. They are delicious. Try this recipe.

Make a bunch of these buttery and moist pumpkin bread or muffins for Thanksgiving. Cream adds extra richness. Honey, molasses and vanilla with all the spices make the bread taste incredibly flavorful and tasty. They are also wonderful gifts for you to give away.

Reduced fat brownies made with applesauce, cocoa powder, and melted unsweetened chocolate. Fudgy and rich with less oil, topped with toasted walnuts.

When planning your next party, try this sunflower shaped cake recipe.

Tender flaky biscuits made with cake flour, butter, milk, and an egg. Cornmeal-dusted pan for crisp bottoms and biscuits set close so they rise tall instead of spreading.

Tender, bakery-style scones made with cake flour for a light crumb. The sticky dough scoops straight onto the pan, no rolling or cutting, and bakes right from frozen, so you can stash a batch and bake fresh whenever the kettle's on.

These are a huge crowd pleaser and easy to make. It is a large recipe, and can easily be halved or doubled. Hope you enjoy!

Pecan tarts with caramel sauce: flaky homemade pastry shells filled with a brown-butter pecan filling, baked golden, then drizzled with silky amber caramel. Individual holiday tartlets worth the effort.

Tender blueberry cream cheese muffins made in the food processor with cake flour, juicy berries, and a tang of lemon. Soft cake-like crumb, ready in 45 minutes.

Homemade birthday cake better than any store bought cake.

Chocolate cake is a common desert. It’s quick easy and delicious. This chocolate cake will delight you! Try it.

Coconut angel food cake folds shredded coconut into a fat-free egg-white batter, then frosts the cooled tube cake in seven-minute orange frosting and toasted coconut.

Homemade birthday cake better than any store-bought cake.

I added some pureed strawberries and a couple of drops of red food coloring to make the cake pink.

A simple, delicious snack. Mouthwatering muffins which are perfect for breakfast, coffee or tea later in the day. Try it!

Ganache-filled devil's food cake: a deeply moist, dark chocolate layer cake with a silky chocolate ganache filling and rich cocoa buttercream. A triple-chocolate showstopper for serious chocolate lovers.

Egg whites beaten to stiff peaks with sugar and cream of tartar bake into this impossibly light angel food cake where almond extract adds subtle nutty fragrance to the cloud-like crumb.

Nick's peach cobbler tops three and a half pounds of fresh sliced peaches with a tender buttermilk biscuit crust. Cinnamon, nutmeg, lemon zest, and pieces of butter make a syrupy summer dessert.

Blackberry crumb bars, a buttery lemon-scented dough that doubles as crust and crumble, layered with a juicy cornstarch-thickened blackberry filling. Like portable blackberry pie, baked and cut into squares.

Strawberry oatmeal muffins built with instant oats, cake flour, fresh diced strawberries, and egg whites for a low-fat, breakfast-friendly muffin sweetened with brown sugar and warmed with cinnamon.

Coconut pound cake baked from cold-oven start to a tall, golden tube cake. Built on cake flour and shortening for ultra-tender crumb, with shredded coconut and coconut flavouring throughout. Drizzle with sugar glaze if desired.

Cranberry bran muffin recipe with maple syrup and wheat germ.

Smores cake layers fluffy graham cracker sponge with toasted miniature marshmallows and mini chocolate chips broiled until bubbly. Low-fat campfire-flavored cake without leaving the kitchen.

Cappuccino muffins with cocoa, espresso crystals, bittersweet chocolate, and orange zest. Sour cream and half-and-half keep the crumb tender while coffee deepens the chocolate flavor.

Oliver's cornmeal tea biscuits: tender, slightly sweet biscuits with the gritty crunch of cornmeal and a soft cake-flour crumb. A British-leaning tea-time bake that walks the line between scone and biscuit.

Three-layer German chocolate cake with coconut-pecan frosting, rich cocoa layers, and drizzled chocolate topping. Classic American dessert for birthdays and celebrations.

Light and packed with strawberry flavor. Make this delicious cake with seasonal strawberries, if you can find organic ones, the cake would taste more strawberry-y. Only 1/2 cup flour in the cake, and almost fat-free and guilt-free. Enjoy :)

Buttery Hawaiian banana bread: a tall, tender loaf made with six very ripe bananas and cake flour for an extra-soft crumb. Tropical sweetness in every slice.