Recipes with cake flour

Chocolate sour cream cake built on melted unsweetened chocolate, brown sugar, and a finishing splash of boiling water that blooms the cocoa into deep, fudgy darkness. Tender, moist, old-school layer cake at its honest best.

Strawberry lemon trifle layered with homemade genoise cake, lemon curd filling, kirsch-soaked strawberries, toasted almonds, and whipped cream.

Cran-raspberry cheesecake on an almond-genoise base, topped with decorative sponge cake cutouts. An elegant baked cheesecake layered with tangy cranberry-raspberry filling.

Grandma's picnic chocolate cake baked in one 8x8 pan with buttermilk, cocoa powder, and cake flour. An old-fashioned single-layer snacking cake that travels well and stays moist for days.

Classic devil's food cake made with real melted unsweetened chocolate, two sugars, cake flour, and folded egg whites. Dark, moist, and deeply chocolatey from scratch.

It is an excellent choice for February parties or for any occasion where a deluxe cake is desired.

Pan di Spagna, the classic Italian sponge cake with eggs whipped to a ribbon, cake flour and cornstarch folded gently to preserve air. The foundation for tiramisu, zuppa inglese, and fruit-layered tortes.

Chocolate cinnamon angel food cake made with cocoa powder, cinnamon, and whipped egg whites. A fat-free, light-as-air cake with warm Mexican chocolate flavor.

City school red devil's food cake made with cocoa, hot coffee, buttermilk, cake flour, and a touch of red food coloring. The nostalgic cafeteria chocolate cake from scratch.

City school red devil's food cake made with cocoa, hot coffee, buttermilk, cake flour, and a touch of red food coloring. The nostalgic cafeteria chocolate cake from scratch.

Triple chocolate cake with cocoa layers, chocolate buttercream filling, apricot preserves, and a poured chocolate glaze. A four-layer showstopper finished with whipped cream and pistachios.

Gold cake is a rich, egg yolk-based layer cake with lemon zest, frosted and sprinkled with shredded coconut. Six egg yolks give this two-layer cake its golden color and tender, velvety crumb.

Old-fashioned poppy seed cake with the seeds soaked in milk for hours to release their flavor, then topped with a pecan custard frosting. Tender, nutty, and heirloom-worthy.

Genoise sponge cake whips warm whole eggs and sugar to ribbon stage, then folds in cake flour and melted butter for a delicate French-style layer cake base. The classic foundation for tortes and trifles.

Banana layer cake with mashed bananas folded into a classic creamed butter and cake flour batter. A soft, tender two-layer cake with old-fashioned technique and genuine banana flavor.

From-scratch chocolate cake with melted unsweetened chocolate, cake flour, and iced water, topped with a whipped chocolate frosting beaten over ice until fluffy and light.