7,743 cake flour recipes

If you like fudge and moist cake--this one's for you! Extremely easy to make.

Buttery drop cookies with orange extract and flaked coconut. Crisp golden edges, soft centers. This big-batch recipe makes 5 dozen in about 30 minutes of active time.

No need to buy a mix, just make this awesome chocolate cake from scratch.

Serve these waffles with asparagus and topped with sauteed morels in and herb garlic butter in the spring, when asparagus is in season.

This recipe, though fussy to make, is attractive and tasty. Cheryl Kaufenberg of Darien said it came from a very old Better Homes & Gardens magazine

Poppy seed pound cake muffins made with butter, yogurt, and vanilla for a dense, tender crumb. Bakery-style muffins with a subtle crunch from poppy seeds.

Old-fashioned chocolate pudding cake bakes with a cocoa batter on top and a brown sugar water layer that transforms into hot fudge sauce underneath. Drizzled with raspberry jam.

Peanut butter crunchies are soft peanut butter cookies rolled in crushed wheat flakes before baking for a crackly, toasty-crunchy exterior. A retro lunchbox classic with a textural twist.

Finikia are Greek torpedo-shaped semolina cookies scented with orange and cinnamon, baked golden then dipped in a honey-cinnamon syrup and rolled in sesame or walnuts. Traditional Christmas melomakarona.

Sweet poppy seed bread with almond extract and orange glaze. Easy loaf recipe that makes 2-4 loaves depending on pan size, perfect for gifting.

Old-fashioned blackberry jam cake with warm spices, pecans, and raisins topped with silky caramel icing. Southern heritage cake with allspice, cloves, and buttermilk crumb.

Morning Glory muffins packed with grated carrots, apples, coconut, raisins, and pecans for a hearty, fragrant breakfast bake. The 1981 Nantucket classic that defined the bakery muffin.

Buttermilk chocolate hazelnut cake bakes whole wheat pastry flour with cocoa, brown sugar, and a layer of toasted hazelnuts. Lighter, healthier chocolate cake with no butter and no whole eggs.

For the best taste, use good-quality caramels in this rich, gooey bar that keeps best refrigerated. It's from Jan Christofferson of Eagle River.

Light and fluffy banana squares made with whipped egg whites, mashed bananas, and optional walnuts. Baked in a 13x9 pan and topped with whipped cream and banana slices.

A chocolate pecan fudge-like frosting makes this Sheet Cake