7,743 cake flour recipes

Herman starter coffee cake with chocolate chips, nuts, brown sugar, and cinnamon. A friendship bread tradition that turns sourdough starter into a rich, one-bowl cake.

Steamed Boston brown bread made with cornmeal, rye flour, whole wheat flour, molasses, and buttermilk. Cooked in coffee cans for three hours for a dense, moist, no-oven loaf.

Rich and flavorful, these cookies are packed with add-ins and can be made in jumbo or regular size.

Honey raisin bran muffins built on Raisin Bran cereal, honey, and a basic muffin batter. A fiber-packed breakfast bake ready in 35 minutes, using a pantry staple as the base.

Cinnamon coffee cake baked in a tube pan with a buttery crumb topping made from the same base mixture. Buttermilk keeps it moist, and a full tablespoon of cinnamon gives it bold, warm flavor.

Brown soda bread is the traditional Irish whole wheat bread that needs no yeast. Buttermilk and baking soda do the work, giving you a hearty, nutty loaf in just an hour from start to slice.

Chewy sheet pan cookie bars loaded with chocolate chips, brown sugar, cinnamon, and a full cup of black coffee. Spread, bake, slice, done. 30 minutes start to finish.

Chocolate shortcakes made with cocoa powder, cold butter, and buttermilk. A biscuit-style base for strawberry shortcake with chocolate, cream, and a chocolate drizzle.

Bacon and onion muffins fold crispy bacon and bacon-fat sautéed onions into a tender sour cream batter, topped with toasted sesame seeds. Savory breakfast muffin that pairs with eggs or doubles as a brunch bread basket star.

Homemade Jos Louis cakes (gateaux Jos Louis): French Canadian chocolate sandwich cakes with fluffy marshmallow-style vanilla filling and a rich chocolate icing coat. A Quebec childhood classic.

Old-fashioned soft molasses cookies spiced with cinnamon, ginger, cloves, and nutmeg, topped with a shiny boiled gelatin frosting. Makes 4 dozen from an overnight chilled dough.

Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.

Traditional Irish brown bread with whole wheat flour, buttermilk, and baking soda. No yeast needed, just knead, shape into rounds, score with an X, and bake until crusty.

Fresh fig cookies with chopped figs, walnuts, and ground cloves in a simple drop cookie dough. A unique spiced cookie that celebrates fresh fig season.

Deliciously moist with orange-y punch and blueberry burst in every single bite of this bread. Great for breakfast, or a afternoon snack with a cup of tea.

Tender barley flour muffins sweetened with honey and enriched with buttermilk and cream. A wholesome, nutty twist on the classic muffin with just 8 ingredients.