7,964 cake flour recipes

Almond marble cake with swirls of cocoa through a light, airy batter made with real almond paste and whipped egg whites. Topped with sliced almonds and baked golden in a loaf pan.

Chocolate hazelnut tart sets a glossy, gooey chocolate filling studded with toasted hazelnuts into a tender chocolate pastry crust. A rich, gianduja-style dessert with an optional splash of rum.

Cranberry sauce cake with pecans, orange zest, and a cranberry butter frosting. Moist, fruity, and easy to mix in one bowl for holidays or anytime.

Braune Zucker Platzchen, traditional German brown sugar cookies with cinnamon, cloves, orange zest, raisins, and nuts. Spiced drop cookies that store well in airtight tins.

Fat-free carrot cake made with yogurt, egg substitute, and wheat germ instead of oil and eggs. Topped with a light cream cheese frosting spiked with almond extract and lemon.

Buttery drop cookies loaded with oats, vanilla milk chips, flaked coconut, and macadamia nuts. Sour cream keeps them soft and chewy. Makes 5 dozen for the holiday cookie swap.

Pumpkin swirl bread with a cream cheese and sour cream filling layered through spiced pumpkin batter. Two loaves of fall baking at its best.

These ultra-moist, dark chocolate mini-cupcakes are filled with creamy white chocolate ganache.

Chewy oat bran raisin cookies made with egg whites instead of whole eggs and vegetable oil instead of butter. A lighter oatmeal cookie with nuts and fiber.

Lady Baltimore cake is a tender white layer cake filled with boiled frosting studded with walnuts, currants and figs. The famous Southern Charleston confection from 1906.

Cowboy cookies (hundred cookies) loaded with crisp rice cereal, oats, coconut, and nuts in a chewy brown sugar dough. The classic everything-cookie that bakes 100 to a batch for cookie tin gifting.

Moist chocolate cupcakes piped with creamy peanut butter filling, then topped with swirls of the same sweet cream cheese frosting for spooky Halloween treats.

Southern blackberry jam cake with allspice, cinnamon, raisins, and chopped nuts in a buttermilk batter, frosted with cooked caramel icing and pecan halves. A three-layer heritage cake.

Lemon poppy seed muffins made with fat-free sour cream, egg substitute, and a third cup of fresh lemon juice. Sugar-dusted tops, tender crumb, lighter take.

Nate's mulligan stew: browned chicken simmered with rutabaga, potato, carrots, peas, and parsnips, topped with unexpected buttermilk dumplings studded with wild blueberries. Frontier comfort food.

Big batch raisin bran muffins: a six-week refrigerator batter that bakes off fresh muffins anytime. Buttermilk-rich, lightly spiced, and packed with raisin bran for hearty, fiber-loaded breakfasts.