7,743 cake flour recipes

Milk goes bad, don't just throw it away, make this moist and delicious sour milk cake. Serve it with ice cream or any fruit sauce.

Make these quick and easy pancakes for breakfast or brunch, serve with fresh fruits or a refreshing salad.

Holiday sugar cookies: a tender, softly leavened cut-out cookie made with sour milk for tang and lift. Great-grandma's recipe that bakes pale and soft, ready for sprinkles and icing.

These homemade graham wafers are crisp, lightly sweet, and perfect for snacking, crushing into crumbs for pie crusts, or pairing with spreads. Made with wholesome graham flour and a touch of vanilla, they bake up golden and delicious in just minutes.

Tender, cloud-like buttermilk biscuits using Grandma's foolproof technique with shortening for extra-soft centers. Place close together for pillowy sides or spaced apart for all-over crispness.

Love the combination of buckwheat and whole wheat flour. These pancakes are not too sweet, buttermilk and milk add some creaminess. Blueberries give the extra zing, absolutely delicious!

These delicious pancakes are made with whole wheat and buckwheat flours, soy milk and mashed banans; then topped with maple glazed toasted almonds. Who can say no to this yummy, energetic yet healthy breakfast.

Flaky, sky-high buttermilk biscuits with golden, buttery tops that shatter at first bite. This Southern-style recipe delivers tender layers perfect for breakfast sandwiches or smothered in sausage gravy.

Buttermilk cranberry cornmeal muffins combine yellow cornmeal and whole wheat flour with tart fresh cranberries and orange zest. A heartier, more rustic muffin with a crisp top and tender, grainy crumb.

At least an hour of advanced preparation is required, to allow the dry ingredients to blend. This recipe will work well with other vegetables, shrimp, chicken strips, etc.

Classic banana bread with chopped nuts and perfectly balanced sweetness—mix by hand in minutes for a reliable, never-dry loaf.

Hearty whole grain biscuits use silken tofu and apple juice instead of butter, blended into whole wheat, rye, and wheat germ for a dairy-free, high-fiber breakfast biscuit. Vegan friendly.

Yogurt pancakes with a tender, fluffy crumb from the combination of baking soda and plain yogurt. A simple batter that mixes in minutes for a lighter stack every morning.

Start off your baking this Spring with these delicious cookies that are perfect with a cup of tea or coffee.

Bran-rich blueberry lemon muffins blend wheat bran, whole wheat flour, and tangy lemon zest with juicy berries and dark molasses. A high-fiber breakfast muffin with bright citrus pop.

The delicious crumb topping makes these muffins taste like miniature coffee cakes. Good at tea time and also for brunch. Cool at least 1 hour before serving.