7,743 cake flour recipes

Old-fashioned turn-of-the-century molasses bundt cake with two cups of unsulfured molasses, cake flour for tenderness, and a dusting of powdered sugar. Serves warm with whipped cream or vanilla ice cream.

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.

Bresse farmhouse chocolate cake is a French country dessert: a thin, almost-flourless bittersweet chocolate cake that falls intentionally, then gets slathered in a glossy reduced-cream ganache and dusted with cocoa sugar.

Sunshine cake is a tall, lemon-kissed cousin of angel food and sponge cake, leavened entirely by whipped egg whites and yolks with bright lemon zest and juice.

Poppy seed cake made with real vanilla bean and a folded meringue for an incredibly light, tender crumb. Topped with cream cheese frosting for a classic finish.

Toronto Pie: a light sponge cake split into two layers, filled with raspberry jam, and dusted with powdered sugar. A classic Canadian tea-time treat.

Silver and gold angel food cake: a marbled tube cake swirling pale angel food whites with golden orange-yolk batter for a striking sliced reveal. Light, airy, and ready for fresh strawberries.

Chocolate cinnamon angel food cake made from scratch with egg whites, cocoa powder, and cinnamon. A light, fat-free cake with warm spice and delicate chocolate flavor.

Peach dessert cake with fresh peaches baked into a lemon-scented batter, topped with cinnamon sugar and chopped nuts. Serve warm with whipped cream for a summer treat.

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.

Traditional German Pfeffernusse cookies with five warm spices, candied citron, and lemon. Tiny spiced rounds that dry overnight and ripen for days before eating.

Buttery sour cream pound cake with ribbons of cinnamon-pecan swirl baked in a Bundt pan. Tender, rich, and utterly irresistible.

Rich chocolate cake made with melted unsweetened chocolate, sour cream, brown sugar, and boiling water. Deeply fudgy, tender, and best served with 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.

Citrus devil's food cake made with grapefruit juice instead of water or milk, creating a tangy, bittersweet chocolate cake with a cocoa-grapefruit syrup folded through the batter.

German sweet chocolate cake built on a chocolate cake mix base enriched with extra butter, buttermilk, and folded egg whites for a tender, tall three-layer cake. Designed for the classic coconut-pecan frosting on the tops only.