7,964 cake flour recipes

White chocolate pecan chunk cookies baked low and slow at 300F for tender, soft-set centers. Hand-chopped white chocolate bars give bigger pools than chips, plus toasted pecans for crunch.

Carrot-ginger breakfast muffins with whole wheat pastry flour, fresh ginger root, maple syrup, and honey. Spiced with cinnamon and nutmeg, naturally sweetened and wholesome.

Mix-in-the-pan chocolate fudge cake with no eggs, no milk, no butter. Poke three holes, pour, stir, and bake. The original depression-era wacky cake that still delivers.

Chocolate-filled ravioli cookies are sweet pasta-shaped pillows with a crushed chocolate-walnut filling, sealed with fork tines and brushed warm with honey. The Italian-American holiday cookie that doubles as edible art.

Roasted Cornish hens brushed with olive oil, parsley, and thyme, served with pan-gravy mushrooms, glazed carrots, and Brussels sprouts. A rustic Sunday dinner plate, scaled small.

Old fashioned ginger muffins made with molasses, cinnamon, cloves, and ground ginger. A cup of hot water creates a tender, moist crumb that tastes like classic gingerbread in muffin form.

Old-fashioned apple dessert with brown sugar, walnuts, and raisins on the bottom, topped with cake batter and baked upside-down. Serve warm with whipped cream for pure comfort.

Chocolate-filled fruit oatmeal bars: a buttery brown-sugar oat crust with a rich melted chocolate, condensed milk, raisin, and coconut filling. Sheet-pan bars for crowds and cookie swaps.

This layer cake brings together the sweet and tender flavors of bananas with the rich and nutty taste of toasted walnuts, all layered together in a moist and delicious cake. This heavenly creation is perfect for those who love the combination of fruit and nuts, and it's a great way to use up those overripe bananas sitting on your counter.

Whole wheat carrot pineapple muffins with brown sugar, cinnamon, and crushed pineapple juice in the batter. Tender, fruity, and best served warm straight from the oven.

Coca-Cola tube cake with pecan frosting bakes a chocolate cola batter studded with mini marshmallows, then gets topped with a warm cola pecan glaze. Southern church-supper classic.

Pecan and chocolate bars with a buttery shortbread base, toffee brickle bits, coconut, and melted chocolate on top. Three layers of crunch, chew, and richness in every square.

Chocolate-filled cake roll with a light sponge cake and chocolate pudding filling, dusted with cocoa. A lighter jelly roll dessert made with reduced sugar and skim milk.

Oyster cups with chopped oysters in a cheesy celery white sauce served in homemade biscuit cups. A vintage luncheon dish with an edible bread bowl for each serving.

A buttery raisin scone bake layered with strawberry jam, scored into warm wedges. All the flaky charm of individual scones with half the fuss.

A proper Irish chocolate cake made with Guinness stout, cocoa, and dark brown sugar, sandwiched with a bright orange buttercream. Rich, malty, and a wee bit boozy.