7,743 cake flour recipes

Crunchy drop cookies loaded with oats, crispy rice cereal, coconut, and nuts. These chewy-crispy TV cookies are the ultimate snack for movie night or after-school munching.

Cream filbert cookies with a whole hazelnut hidden inside each shortbread ball, glazed in vanilla icing and rolled in sugar. Vintage Pacific Northwest holiday cookie with a sweet crackly finish.

Orange poppy seed muffies, a drop cookie-muffin hybrid made with orange sugar, buttermilk, whole wheat pastry flour, and allspice. Lightly crisp edges with a soft, citrusy center.

Pumpkin date bread with whole wheat flour, oats, buttermilk, and five warm spices. Lower in sugar than most pumpkin breads, with dates adding natural caramel sweetness.

State fair zucchini cake: a spiced sheet cake with shredded zucchini, walnuts, and golden raisins, topped with a lemon cream cheese frosting. Blue-ribbon classic.

Sour cherry fruit slump: tart cherries and summer berries bubbling under tender buttermilk dumplings, finished with cinnamon sugar. An old-school stovetop dessert that's faster than a pie.

Quick breakfast bread loaded with cereal nuggets, raisins, and orange zest. No yeast, no kneading, just stir and bake for a loaf with crunch in every slice.

After dehydrated the strawberries in the oven, they lose lots of liquid, which gives the muffins delicious strawberry flavor without adding too much liquid. Ricotta adds the moisture and slightly creaminess, which make these muffins really outstanding!

Classic chicken fricassee simmered with carrots, onions, and bay leaf in a thick, savory gravy topped with light, fluffy homemade dumplings. Pure old-fashioned comfort in one pot.

Classic New England blueberry cake with a tender crumb, juicy berries throughout, and a cinnamon-sugar topping that bakes up sparkly and crisp. Simple, old-fashioned, and ready in under an hour.

Fresh-juicy plums add an extra yumminess to these moist and nutty cupcakes. Pack one or two into your or your kids's lunch-box. Yum!

Chocolate espresso cake made with brewed espresso and dark cocoa for deep coffee-amplified richness, plus a hint of almond extract. A 9x13 sheet cake that doubles down on chocolate flavor.

Wheat-free steamed bread with oats, brown rice flour, amaranth, dried apricots, and almonds, sweetened with molasses. A hearty, no-oven loaf that's naturally gluten-conscious and full of nutty flavor.

Light currant bran muffins made with buttermilk, egg whites, molasses, and safflower oil. Drop-style batter chills 4 hours for a crispy edge and chewy center. Low-fat and fiber-rich.

Blueberry funny cake is a Pennsylvania Dutch classic: vanilla cake batter and warm blueberry sauce baked together in a pie shell. Part cake, part pie, fully addictive.

Classic cocoa layer cake with a tender crumb from the creaming method, ready for your favorite frosting. Swap water for coffee to deepen the chocolate flavor. A reliable two-layer cake in under an hour.