Recipes with cake flour
633 recipes
Orange-Almond Sour Cream Cake with Chocolate Chips
Orange-almond sour cream cake with chocolate chips, orange flower water, and a Grand Marnier orange syrup soaked into the warm crumb. A dense, fragrant Bundt cake that keeps for days and freezes for months.
Strawberry Cream Filled Yellow Cake
A tender from-scratch yellow cake layered with chopped fresh strawberries and sweetened whipped cream, then frosted all over with more cream and garnished with whole berries. Classic, beautiful, and gone in minutes.
Orange Filling
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.
Lemon Meringue Angel Food Cake
Lemon meringue pie reimagined as a cake: a cloud-light, lemon-scented angel food cake split and filled with tangy homemade lemon curd, then swathed in glossy Italian meringue frosting. Airy, bright, and showy.
Feather-Light Muffins
Cake flour muffins with nutmeg, rolled in melted butter and cinnamon sugar while warm. They taste like old-fashioned cake doughnuts in muffin form.
Quick Puff Pastry with Cream
Rich puff pastry made with cream instead of water, combining regular and cake flour for tender flaky layers perfect for dessert applications.
Honey Lemon Sponge Cake(Kastutera)
Honey lemon sponge cake is a take on Japanese castella (kasutera): a tall, springy, honey-sweetened sponge brightened with lemon. Whipped eggs alone give it lift, no butter needed, for a delicate, fine-grained crumb.
Wacky Cake
This egg-free, dairy-free chocolate wacky cake uses applesauce and vinegar for a moist, tender crumb. A Depression-era classic that mixes right in the pan and bakes in under 30 minutes.
Blueberry Lemon Cobbler
A from-scratch blueberry lemon cobbler with a flaky buttermilk biscuit crust brushed golden and sprinkled with sugar. Lemon zest and warm spices make 3 pints of berries sing.
Blarney Stones
Blarney stones are tender cake bars coated in powdered sugar icing and rolled in chopped peanuts or pecans. A classic Irish-American holiday treat with a crunchy, nutty shell.
Shrimp Tempura
Crispy Japanese shrimp and vegetable tempura fried in a light, lacy cake flour batter. Served with a homemade tentsuyu dipping sauce with grated daikon, this is the real deal from scratch.
Berkshire Fruit Cake
Berkshire fruit cake packed with raisins, currants, and citron in a spiced molasses batter with cinnamon, cloves, and mace. Baked low and slow for 4.5 hours.
White Chocolate Coconut Cake with White Icing
White Chocolate Coconut Cake with White Icing recipe
Four Flavor Pound Cake
Four flavor pound cake with lemon, vanilla, almond, and rum extracts in a light oil-based batter with folded egg whites. Served with fresh strawberries.
Michael's Mocha Halo Cupcakes
It was nice and moist, if a tad on the heavy side. The recipe is actually for cupcakes, but can make one big layer. The frosting is outstanding, a definite keeper.
Orange-almond sour cream cake with chocolate chips, orange flower water, and a Grand Marnier orange syrup soaked into the warm crumb. A dense, fragrant Bundt cake that keeps for days and freezes for months.
A tender from-scratch yellow cake layered with chopped fresh strawberries and sweetened whipped cream, then frosted all over with more cream and garnished with whole berries. Classic, beautiful, and gone in minutes.
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.
Lemon meringue pie reimagined as a cake: a cloud-light, lemon-scented angel food cake split and filled with tangy homemade lemon curd, then swathed in glossy Italian meringue frosting. Airy, bright, and showy.
Cake flour muffins with nutmeg, rolled in melted butter and cinnamon sugar while warm. They taste like old-fashioned cake doughnuts in muffin form.
Rich puff pastry made with cream instead of water, combining regular and cake flour for tender flaky layers perfect for dessert applications.
Honey lemon sponge cake is a take on Japanese castella (kasutera): a tall, springy, honey-sweetened sponge brightened with lemon. Whipped eggs alone give it lift, no butter needed, for a delicate, fine-grained crumb.
This egg-free, dairy-free chocolate wacky cake uses applesauce and vinegar for a moist, tender crumb. A Depression-era classic that mixes right in the pan and bakes in under 30 minutes.
A from-scratch blueberry lemon cobbler with a flaky buttermilk biscuit crust brushed golden and sprinkled with sugar. Lemon zest and warm spices make 3 pints of berries sing.
Blarney stones are tender cake bars coated in powdered sugar icing and rolled in chopped peanuts or pecans. A classic Irish-American holiday treat with a crunchy, nutty shell.
Crispy Japanese shrimp and vegetable tempura fried in a light, lacy cake flour batter. Served with a homemade tentsuyu dipping sauce with grated daikon, this is the real deal from scratch.
Berkshire fruit cake packed with raisins, currants, and citron in a spiced molasses batter with cinnamon, cloves, and mace. Baked low and slow for 4.5 hours.
White Chocolate Coconut Cake with White Icing recipe
Four flavor pound cake with lemon, vanilla, almond, and rum extracts in a light oil-based batter with folded egg whites. Served with fresh strawberries.
It was nice and moist, if a tad on the heavy side. The recipe is actually for cupcakes, but can make one big layer. The frosting is outstanding, a definite keeper.
