7,964 cake flour recipes

Chocolate madeleines: classic French shell-shaped tea cakes made with semi-sweet chocolate, butter, and cake flour. Delicate, buttery, and with a tender crumb under a crisp edge.

Chocolate angel food layer cake baked in heart-shape pans. Fat-free, cloud-light, cocoa-scented sponge made with egg whites and cake flour. No butter, no yolks.

Savory bread machine olive bread studded with briny olives for Mediterranean-inspired sandwiches and appetizer boards

These delicate crackers never fail to attract a crowd. Fresh lemon zest is the secret to their popularity. Perfect party fare or dessert crackers, these treats are not too sweet, and they go well with a fresh pot of tea in the afternoon.

A vintage two-layer cake flavored with homemade burnt sugar syrup, folded with whipped egg whites for a light, tender crumb. An old-fashioned Southern classic that deserves a comeback.

Homemade pizza dough made from scratch with yeast, rolled thin, and baked crisp with pizza sauce, mozzarella, and oregano. An Italian-American classic that's simple enough for any weeknight.

This is a very tasty cake, with a solid cherry flavour, very nice cake! Using cherry pie filling makes it a snap to put together.

Egg-free, dairy-free chocolate wacky cupcakes with a sugar substitute option. Vinegar and baking soda create the lift in these surprisingly tender, fudgy treats that come together in one bowl.

Old-fashioned chocolate buttermilk cake made with lard for an impossibly tender crumb, topped with glossy fudge frosting. A vintage recipe your great-grandma would recognize.

Chocolate angel food cake made with cocoa folded into billowy egg white batter, baked fat-free in a tube pan. A light, airy chocolate cake garnished with raspberries and nectarines.

Raspberry angel food cake with fresh berries folded directly into the whipped egg white batter. Light, fat-free, and bursting with pockets of fruit.

Dark chocolate bundt cake with cocoa, buttermilk, and almond extract, topped with a sugar-free velvety chocolate frosting. Rich, dense, and deeply chocolatey.

Cherry and apricot cobbler with fresh sour cherries and sliced apricots under a buttery buttermilk biscuit crust brushed with buttermilk and sugar. A summer stone fruit cobbler at its best.

Chocolate torte sweetened with fruit-based concentrates instead of refined sugar, layered with cream cheese filling and whipped cream, topped with sliced strawberries.

White cake creams shortening with sugar, then folds in stiffly beaten egg whites and almond extract for an airy, snow-white crumb. The classic American layer cake base for any frosting or filling.

Honey lemon sponge cake is a take on Japanese castella (kasutera): a tall, springy, honey-sweetened sponge brightened with lemon. Whipped eggs alone give it lift, no butter needed, for a delicate, fine-grained crumb.