7,743 cake flour recipes

Sour cream cranberry kuchen with a crunchy brown sugar almond topping baked in a springform pan. Tart cranberries meet tender, buttery cake in this German-inspired holiday treat.

Favourite crumb cake folds chocolate chips into a sour cream butter cake, topped with brown sugar, nut and chocolate chip streusel. A 9x13 sheet cake for brunches.

Old-fashioned applesauce doughnuts with whole wheat flour, buttermilk, and warm spices like cinnamon, nutmeg, and mace. Fried golden and dusted with sugar.

Tender sour cream coffee cake layered with chunky applesauce and a crunchy brown sugar-cinnamon streusel topping. The ultimate weekend brunch bake that fills your kitchen with warm spice.

Bread machine peaches and cream loaf with both canned and dried peaches, sour cream, brown sugar, and a hint of cinnamon and nutmeg. Soft, fragrant, and almost cake-like.

Whole wheat blueberry muffins sweetened with applesauce and honey instead of sugar. Warm spices of cinnamon and nutmeg in a tender, lightly sweet breakfast muffin.

Shredded zucchini and sour cream make this chocolate chip breakfast bread outrageously moist. A cinnamon-spiked quick bread that yields two loaves, so you can share or stash one in the freezer.

Gluten-free orange breakfast bread made with rice flour, buttermilk, applesauce, and honey, finished with an orange juice glaze. Three moist mini loaves.

French chocolate cake bakes briefly at high heat to leave a molten, mousse-like center that tastes like a baked truffle. Toasted hazelnuts and semisweet chocolate carry the flavor. Twenty minutes from prep to oven door.

Traditional Chinese almond cookies with butter and shortening get an egg wash for glossy shine. Dough chills 2 hours, then slices into rounds topped with whole almonds.

High-fiber bran muffins made with whole wheat flour, orange juice, prune butter, and raisins. No oil, no egg yolks, and packed with fiber from bran cereal and wheat germ. Healthy grab-and-go breakfast in 45 minutes.

Irish soda bread for Saint Patrick's Day with currants, buttermilk, and a whisper of cardamom. Two crusty round loaves scored with a cross, baked until they thump hollow.

Montessori muffins made with whole wheat flour, molasses, and chopped prunes. No refined sugar, just earthy sweetness from molasses and fruit. A wholesome, kid-friendly muffin with real ingredients.

Six-layer vanilla cake with raspberry preserves and raspberry liqueur buttercream frosting. A towering celebration cake with a piped lattice top and bright berry flavor in every layer.

Oatmeal biscuits are hearty, lightly sweetened rounds made with quick oats and a touch of brown sugar. Tender inside, golden outside, and just right served warm with butter and jam.

Martha Washington devil's food cake made with unsweetened chocolate and buttermilk for a deeply rich, moist two-layer chocolate cake. A classic from-scratch recipe with old-fashioned technique.