7,964 cake flour recipes

Mayonnaise spice cake with raisins, cinnamon, cloves, and chopped nuts. No eggs or butter needed. The mayo keeps this old-fashioned cake incredibly moist with a tender, spiced crumb.

Sharp cheddar, cinnamon-spiced apples, and crunchy walnuts bake into a savory-sweet quick bread that's perfect for fall brunches or afternoon tea.

Greek semolina cake with almonds soaked in cinnamon-orange syrup, scored into diamonds. Traditional Mediterranean dessert.

Pecan fingers with a buttery shortbread base and a chewy brown sugar pecan topping, dusted with powdered sugar. Two-layer bar cookies made entirely in the microwave.

Apricot white chocolate muffins with cinnamon-poached apricots, nutmeg, and good quality white chocolate. The poaching liquid adds apricot flavor right into the batter.

Double chocolate chip cookies with cocoa-rich dough, buttermilk for tang and tender texture, and semi-sweet chocolate chips throughout. Soft-set centers and chewy edges every time.

A dense, moist Jewish honey cake rich with cinnamon, cloves, cocoa, and golden raisins. This Rosh Hashanah staple bakes into a fragrant loaf that symbolizes a sweet new year.

Pinto bean casserole topped with a cayenne-spiked cornmeal pone crust made with yogurt instead of butter. Southern comfort that's hearty, budget-friendly, and nearly vegan.

Pumpkin drop cookies with warm spice, chocolate chips, and toasted walnuts. Soft, cakey fall cookies for Thanksgiving, Christmas, and everything in between.

Old-school dark fruitcake soaked overnight in brandy and orange liqueur with figs, apricots, currants, walnuts, and pecans. Makes four loaves; ages beautifully.

Lemon anise biscotti with fresh lemon zest and star anise, twice-baked until crisp and golden. A crunchy Italian cookie that stores for a month and pairs beautifully with espresso.

Raw apple bundt cake stays incredibly moist thanks to three cups of fresh chopped apples, plus flaked coconut, sweet dates, and toasted pecans. A dense, spiced fall cake that needs no frosting.

Hearty whole-wheat muffins with dried apricots, orange zest, and apricot nectar, studded with nuts for crunch.

Italian biscotti loaded with almonds, hazelnuts, and pine nuts, scented with orange zest and Godiva chocolate liqueur. Twice-baked for the classic dunkable crunch.

Chocolate sour cream fudge cake gets its dense, moist crumb from melted unsweetened chocolate, brown sugar, and a splash of hot coffee that deepens the cocoa without tasting like coffee.

Peanut butter cup muffins with chocolate cocoa batter and pockets of melty peanut butter chips. A bakery-style breakfast or after-school muffin that tastes like a candy bar.