7,743 cake flour recipes

Double chocolate dipper cookies combine cocoa dough, chocolate chips, and a white chocolate dip for tuxedo-style cookies. Bakery-level treats for cookie trays and gifting.

It takes some time to make this decadent cake, but whoever tastes it will tell you how delicious it is. They might think this is from some high-end bakery.

Old-fashioned chocolate sheet cake with a boiled cocoa frosting that goes on while everything's still hot. Buttermilk keeps it moist, chopped nuts add crunch. Ready in under an hour.

Double chocolate oat cookies in the Aussie Anzac style: cocoa dough studded with chocolate chips, oats, and coconut, bound with golden syrup, then finished with a dark chocolate drizzle. Crisp, chewy, and deeply chocolatey.

Microwave chocolate cake topped with gooey halved marshmallows and smothered in rich chocolate frosting. Ready in under an hour with zero oven time. A kid-friendly crowd-pleaser.

Chocolate mint cake with a light peppermint sponge topped with whipped chocolate mint frosting. The fat-free batter uses applesauce and egg whites for an airy, tender crumb.

Blintz souffle layers a cream cheese and cottage cheese filling inside a puffy orange-scented batter, baked golden and served with warm blueberry sauce. A Jewish brunch classic.

Holiday cheddar date cake bakes a tube of brown sugar batter loaded with shredded sharp cheddar, dates, pecans, candied cherries, and golden raisins. A surprising savory-sweet fruitcake that keeps for 6 weeks.

Coffee chocolate chip cookies with brewed coffee and finely ground beans in the dough. Topped with a Hershey's Kiss for the perfect mocha bite.

A three-layer chocolate cake with cocoa and walnut extract, blanketed in fluffy marshmallow icing and showered with chopped black walnuts. All the joy of an ice cream sundae, no melting required.

Dark chocolate marshmallow cake with sour cream for moisture, topped with a fluffy cooked marshmallow frosting. Two layers of rich, fudgy cake under a cloud-like finish.

An elegant German zucchini cake with coconut, candied cherries, rum, and lemon, lightened with whipped egg whites and finished in a glossy chocolate glaze. Baked in a traditional Rehruecken mold for a stunning presentation.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Grandma's chicken and dumpling soup with hand-made broth, cream of chicken and mushroom soups, vegetables, and feathery drop dumplings. A Midwestern comfort-food classic built for big gatherings.

A buttery spice cake loaded with chocolate chips, spiced with cinnamon and nutmeg, baked in a Bundt pan and drizzled with a glossy chocolate glaze.

Heirloom fruitcake packs candied cherries, pineapple, citron, dates, raisins and pecans into a spice-laden batter, baked low and slow then aged a month with wine before serving.