7,743 cake flour recipes

Zucchini carrot bread with grated vegetables, cinnamon, and chopped nuts baked into two moist loaves. The double-veggie combo adds moisture and natural sweetness. A garden-season staple.

No-egg bran muffins made with a make-ahead batter that keeps up to 3 months in the fridge. Buttermilk and a double dose of bran cereal deliver tender crumb and serious fiber. Bake fresh muffins on demand.

Rich chocolate fudge layer cake made with cocoa cooked into a thick paste before mixing into the batter. Includes a from-scratch Chocolate Frosting Royale recipe.

Rich chocolate bundt cake made with plain yogurt and Dutch-processed cocoa for an incredibly moist crumb. No frosting needed, just deep cocoa flavor in every slice.

Moist chocolate asparagus cake made with pureed asparagus, melted chocolate, buttermilk, and vanilla. A surprisingly rich, tender layer cake with a veggie twist no one will guess.

Homemade whole wheat crackers: a nutty, crisp copycat-style cracker with wheat germ, brown sugar, and butter. Rolled thin on the sheet pan, scored into squares, and baked in 8 minutes flat.

Steamed brown bread with whole wheat flour, cornmeal, buttermilk, molasses, and raisins. A classic New England bread steamed in a coffee can, made to pair with baked beans.

White chocolate frosted white cake folds melted white chocolate into a tender buttermilk cake, then crowns it with a fluffy whipped white chocolate frosting. A double-white-chocolate layer cake for celebrations.

Moist autumn apple bread packed with grated fresh apples, lemon zest, and chopped nuts in a tender quick bread loaf. One bowl, one hour, and your kitchen smells like a fall orchard.

Marbled chocolate cookies with sour cream for extra softness, made by folding melted semi-sweet chocolate into vanilla dough. Baked low and slow so they stay chewy, never crisp.

Almond Brown Sugar Biscotti: classic twice-baked Italian cookies with anise, brown sugar warmth, and chopped almonds. Crisp, dunkable, makes 3 dozen and stores for a month.

Old-fashioned buttermilk doughnuts spiced with ginger and nutmeg, fried golden in just minutes. Tender, cake-style doughnuts with a slight tang from real buttermilk.

Bacon cornbread muffins with crispy diced bacon baked right into the batter. A savory, smoky twist on classic cornbread that bakes in just 15 minutes at high heat.

A simple chocolate crumb cake made with chocolate syrup and topped with a buttery sugar crumble, all from one bowl. Mix the base, reserve some for the topping, and bake. Ready in an hour.

Crumb-topped blueberry cake with a buttery cinnamon walnut streusel over fresh blueberries. A tender, lemony coffee cake best served warm from the oven.

Homemade oatmeal cookie mix with whole wheat flour, rolled oats, and brown sugar. Shelf-stable pantry mix that stores up to 12 weeks for fresh cookies anytime.