7,964 cake flour recipes

Whole-wheat snickerdoodles sweetened with pure maple syrup and rolled in cinnamon sugar. A nuttier, more wholesome take on the classic crackle-topped cinnamon cookie.

Honey spice ball cookies rolled in oats with cinnamon, nutmeg, brown sugar, and a tablespoon of honey. Crackle-topped holiday cookies ready in 30 minutes.

Shape-holding cutout cookies with almond and vanilla extract that keep every detail from imprinted cookie cutters. Soft, flavorful, and ideal for royal icing.

Chocolate raspberry brownies hide a ribbon of raspberry jam baked into the center of a dense, fudgy walnut brownie. A clever freezing trick suspends the jam mid-batter so every square has a tart raspberry surprise.

Eggnog poppy seed bread: a quick holiday loaf with eggnog, fresh orange zest, nutmeg, and toasty poppy seeds. One bowl, no mixer, ready in just over an hour.

Fudgy bonbons: Hershey's Kiss-stuffed chocolate truffle cookies with chopped nuts, drizzled with white chocolate. A Pillsbury Bake-Off winner that still knocks cookie exchanges out of the park.

Whole wheat zucchini oatmeal muffins fold grated zucchini, toasted oats, and pecans into a cinnamon-spiced batter lightened with apple butter. Moist, hearty, and a sneaky way to use up summer squash.

Italian rum cake with a dense sour cream butter cake sliced into six layers, soaked with dark rum, and filled with lemon pastry cream. A showstopping celebration dessert.

Chocolate pound cake baked in a tube pan with melted unsweetened chocolate and cream of tartar for a tender, tight crumb. A one-bowl, old-fashioned pound cake dressed up in cocoa.

Fudgy cocoa cookie balls loaded with chocolate chips, dipped in melted white chocolate, and rolled in festive sprinkles. Kid-friendly, bite-sized, and gone in seconds.

Soft buttermilk drop cookies with a sweet date-pecan filling hidden inside. Spiced with cinnamon and baked golden, this big-batch recipe yields up to 6 dozen.

I found this recipe in a magazine and the lady was talking about making them with her two daughters, it was such a nice story, I thought I would try them and they are so yummy, I have made them over and over. They would be great to take camping or on a picnic or just eat them with a loved one, and if you have help making them what could be better.

Chocolate bar nut cake melts ten ounces of chocolate bars into a buttermilk batter loaded with two and a half cups of chopped nuts and chocolate syrup. Baked low and slow in a tube pan for 90 minutes. A dense, fudgy Bundt-style chocolate cake.

Moist date cake with a bubbly brown sugar and coconut topping baked right on. Dates simmered in water create natural sweetness, while the toasted coconut layer adds caramel crunch.

Hungarian poppy seed cookies sweetened with maple syrup and flavored with lemon extract and nutmeg. Butter-rich drop cookies with a subtle crunch from milk-soaked poppy seeds.

Jalapeno and red pepper corn sticks made with blue cornmeal, baked in a cast iron mold until golden and crispy. A spicy, colorful twist on classic cornbread.