7,743 cake flour recipes

Light, airy angel food cake drizzled with a buttery cinnamon-apple glaze. Made from scratch with egg whites, cake flour, and a hint of almond extract.

Golden fruitcake with dried apricots, raisins, candied cherries, orange peel, citron, and shaved almonds in a light cake flour batter. Baked low and slow for 4 gorgeous holiday loaves.

Festive cupcakes decorated as a colorful caterpillar for kids' parties. Fluffy vanilla or chocolate cakes topped with tinted frosting, shredded coconut, and candy details arranged in a whimsical crawling pattern.

Irish log rolls a tender chocolate sponge cake around mint-flavored whipped cream filling for a green-and-chocolate jelly roll cake, perfect for St. Patrick's Day celebrations.

Italian pound cake split into three layers and filled with sweetened ricotta and strawberries or grated chocolate, then iced with a coffee-spiked chocolate ganache.

For best results slice the cake chilled, but let sit 1/2 hour at room temperature before serving.

Rum flan cake with caramelized sugar, a rum-orange custard layer, and a light chiffon cake baked together in a water bath. A magical two-in-one dessert that inverts into flan on top and cake below.

Vintage ribbon cake: plain vanilla and spiced molasses batters layered in stripes with a tart lemon-raisin filling between. An old-fashioned American cake worth reviving.

Fudge cake with sea foam frosting layers tender chocolate cake under a glossy brown-sugar Italian meringue. A vintage two-layer beauty with optional chocolate-marbled topping.

A delicious variation on the traditional pound cake! As noted in the recipe, the main ingredient measurements are by weight NOT volume. You'll notice that they are all one pound each. THAT'S what makes a TRUE pound cake.

From-scratch devil's food cake with boiling water for intense chocolate depth, topped with a fudge frosting made from melted semi-sweet chocolate and butter.

Char siu bao (barbecued pork buns) wrap fluffy white yeasted dough around diced Chinese BBQ pork in oyster-hoisin sauce, then steam into the iconic Cantonese dim sum classic. Sweet, savory, and pillowy soft.

Glazed orange butter cake made with cake flour and cornstarch for ultra-tender crumb, scented with fresh orange juice and zest, then drizzled with a tangy orange glaze. The bright citrus cake worth pulling out the stand mixer.

Sunshine cake with bright lemon frosting, an airy egg-yolk-and-white sponge baked in a tube pan with lemon zest and extract. Tender, fragrant, finished with a tangy lemon glaze.

Sicilian cassata cake with a delicate sponge layer, Marsala wine soak, and rich chocolate custard filling. A traditional Italian celebration dessert built in stages.

Cocoa chiffon cake made with whipped egg whites, cocoa powder, and a hint of cinnamon. Light as air with deep chocolate flavor, baked in a Bundt pan and finished with powdered sugar.