1,890 cake flour recipes

Cornmeal honey blueberry muffins blend rustic blue cornmeal with juicy berries and natural honey sweetness. Eggless and dairy-free, ready in 30 minutes from one bowl.

Old-fashioned sugar cookies made with sour milk, nutmeg, and shortening. A versatile dough that can be dropped soft or rolled and cut into shapes for Valentine's, Christmas, or birthday cookies.

Quick banana muffins ready in 45 minutes with just one bowl and pantry staples. Moist, lightly sweet, and perfect for breakfast on the go or after-school snacking.

Oatmeal blueberry muffins fold juicy blueberries into a hearty oat and flour batter, finished with a crackly cinnamon-sugar topping. Wholesome breakfast muffin, ready in 30 minutes.

Bacon and cheese can both be found in these muffins. Using mostly whole wheat flour and olive oil instead of all-purpose flour and butter makes them much healthier and still taste delicious.

Daddy's peanut butter cookies: classic crisscross-pressed peanut butter cookies sweetened with both brown and white sugar for chewy edges and tender centers. The everyday cookie kids ask for.

Festive slice-and-bake sugar cookies studded with colorful gumdrop pieces that create a translucent "stained glass" effect when held to light—perfect for holiday treats or kids favorite Christmas cookies.

Crunchy chocolate chip oatmeal cookies with blender-fine oats, milk chocolate, semisweet chips, and a deep brown sugar base. A big-batch cookie that bakes up crisp at the edges and chewy at the center.

Gingerbread-style waffles with molasses, ground ginger, cinnamon, and nutmeg, half whole-wheat flour for body. Topped with vanilla yogurt and bright fruit, they taste like holiday morning.

Mashed potato pancakes folded into a sweet breakfast batter with eggs, milk, corn syrup, and nutmeg. Tender griddle cakes that recycle leftover potatoes into Sunday brunch.

Change is good, and so are these scrumptious biscuits which can become a favorite at your next family gathering.

Vegan peanut butter muffins sweetened with dark molasses and made dairy-free with soy milk. No eggs, no butter, just a one-bowl stir-and-bake batter for tender, nutty muffins.

Cathy's whole wheat waffles bake up crisp on the outside and tender inside with a nutty wheat flavor and lift from beaten egg whites. A wholesome breakfast that holds up to maple syrup and fresh fruit.

This healthier version of chocolate zucchini rum cake is made with whole wheat flour, grape seed oil, apple sauce, a small amount of butter. Also has much less sugar than the original recipe, and the cake is super moist, packed with chocolate flavor and absolutely divine.

Currant and orange muffins made with rice flour, ground almonds, and beaten egg whites for a tender, gluten-free crumb. Naturally sweetened with honey and fresh orange juice.

Prize-winning lemon blueberry muffins with yogurt cheese, fresh lemon zest, and a double hit of citrus from extract. Tender, tangy, blueberry-packed bakery-style muffins from scratch.