7,964 cake flour recipes

A savory bread machine loaf made with whole wheat flour, creamy ranch dressing, buttermilk, and honey. Tangy, soft, and unlike any bread you've tried.

Sour cream brunch cake with a cinnamon-pecan-brown sugar swirl baked in a tube pan. A tender, rich coffee cake with two layers of crumbly, spiced filling throughout.

Vanilla chip biscotti studded with white vanilla chips and twice-baked Italian-style for a crisp, dunkable cookie. Almost fat-free in the dough, with a clean vanilla-citrus crumb.

Swedish butter cookies are slice-and-bake shortbread topped with browned butter frosting. Five ingredients in the dough, nutty caramelized butter on top, and the kind of crisp-edge melt that makes Christmas cookie tins worth opening.

Low-fat chocolate Bundt cake made with russet potato and yogurt for incredible moisture, whole wheat flour, and whipped egg whites. No butter, no egg yolks, all richness.

Mom's Heath Bar cake with a brown sugar buttermilk batter topped with a crumbly streusel and crushed frozen Heath bars. A one-pan toffee-studded coffee cake in under an hour.

Crazy corn muffins with sour cream, maple syrup, and pecan pieces for a tender, slightly sweet cornbread muffin with nutty crunch. Freezer-friendly and perfect for breakfast or alongside chili.

Savory ham and Swiss cheese muffins made with rye flour, spicy mustard, Worcestershire, and hot sauce. A hearty breakfast or snack muffin with deli-sandwich flavor.

Whole Wheat Sour Cream Coffee Cake with Apple Nut Filling recipe

Tender bundt cake layered with cinnamon-walnut streusel and studded with dried apricots, finished with a sweet almond glaze that drips down the ridges.

Whole wheat coffee cake with cardamom, buttermilk, and crunchy oat-walnut crumb topping. Healthy breakfast treat bakes in 40 minutes, serves 16.

Banana Chocolate Cake with molasses-deepened batter and a full cup of chocolate chips, baked in a springform then split into layers for frosting. Richer and more complex than any standard banana cake.

This Swiss monastery tart has a cocoa-almond-cinnamon shortcrust filled with raspberry jam and topped with a golden lattice. A rustic European bake with roots in St. Gallen's monastic kitchens.

Fresh strawberry scones layer sliced berries and strawberry jam between two halves of a citrus-scented scone dough, then bake into wedges. A bakery-style stuffed scone sweetened with orange juice concentrate.

Jalapeño yeast corn muffins are vegan corn muffins made with silken tofu, nutritional yeast, and chopped fresh jalapeño. Egg-free, dairy-free, ready in 45 minutes. Twelve muffins per batch.

Classic butter cookies with a hint of orange juice and vanilla, rolled and cut into shapes, then topped with a creamy buttercream frosting. A versatile holiday cookie perfect for decorating.