7,743 cake flour recipes

Crisp, lacy Italian pizzelle cookies flavored with anise and lemon, pressed golden on a traditional pizzelle iron. These thin wafer cookies are an Italian-American holiday staple your nonna would approve of.

Steamed brown bread made in a pressure cooker with whole wheat flour, rye flour, cornmeal, honey, and raisins. A dense, moist New England-style bread with no yeast.

Whole wheat aebleskivers are spherical Danish pancakes cooked in a special cast-iron pan, with whipped egg whites folded into a buttermilk batter. Tender, golden, and built for jam, syrup, or fruit fillings.

Raspberry streusel muffins with a pecan-brown sugar crumb topping and berries layered through the batter. Buttery, tender muffins with a crunchy sweet crust on every bite.

Irish whole wheat soda bread with bran and wheat germ for a hearty, nutty crumb. No yeast, no kneading, no rise time. From mixing bowl to oven in 15 minutes flat.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.

Lots O' Apple Cake is a fruit-forward one-bowl sheet cake loaded with five cups of fresh apples, warm cinnamon, honey, and chopped nuts. A fall baking staple.

Classic cinnamon-sugar snickerdoodles with tangy cream of tartar. Soft, chewy centers with crackled sugary tops that everyone loves.

Three-layer pistachio cake with white chocolate buttercream, orange zest, and almond extract. A showstopper dessert with chopped pistachios pressed into the frosting.

Cinnamon snack cake with apple cider sauce: a sour cream coffee cake with crumb topping, served warm with vanilla ice cream and warm cider sauce. The fall dessert that smells like Sunday afternoon.

An old-fashioned blueberry pie that makes its own crust from crushed soda crackers and butter. No pie dough, no rolling pin. Just layer, bake, and serve with whipped cream.

Lemon poppy seed pound cake with a tender buttermilk crumb, bright citrus zest, and a tangy lemon glaze drizzled over the top. The bundt cake that wakes up dessert.

Apple cake with a cinnamon-nut streusel topping, chopped apples folded into a brown sugar batter with sour milk. A tender, spiced sheet cake for fall baking.

Fresh berry quick bread with cinnamon and chopped nuts baked into two loaves. Use strawberries or blueberries for a moist, freezer-friendly fruit bread.

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.

Spiced raisin bars made with whole-wheat flour, apple juice-plumped raisins, cinnamon, nutmeg, and cloves. No refined sugar added. Topped with grated orange zest for a bright finish.