7,964 cake flour recipes

Blackberry brandy sour cream pound cake built around dissolved jello, brandy, and a quartet of extracts. A boozy, jewel-toned bundt cake with deep berry flavor and a tender pound-cake crumb.

Fresh ginger muffins: bakery-style buttermilk muffins packed with finely chopped fresh ginger candied with sugar, plus fragrant lemon zest. The classic Marion Cunningham recipe, with serious ginger bite.

Moist persimmon bread studded with walnuts and raisins, lightly spiced and finished with a touch of bourbon. The persimmons keep the loaves tender for days.

Buttery carob pound cake made with whole wheat flour and honey instead of refined sugar. Baked in a tube pan until dense, moist, and rich with warm, toasty carob flavor.

Rich chocolate cake bakes over boiling water to create a molten pudding layer underneath, delivering warm spoon-tender comfort in every bite.

Classic Italian biscotti studded with toasted walnuts and star anise, double-baked until crisp for perfect dunking in coffee or wine.

Use your favorite cookie cutters to create these delicious and interesting shaped cookies!

A classic New England blueberry grunt made in the slow cooker. Berries simmer into a thick, bubbling sauce topped with fluffy biscuit dumplings and a sprinkle of brown sugar.

These were really crispy and tasty! We make perfect onion rings at home.

This is a classic recipe, these chocolate pound cakes are always great!

There are many versions of this one. The following has been a favorite for years. To be truly German, it should be served warm with whipped cream on top.

A delicious cake that everyone wants a second slice.

Slice-and-bake cookies with bright orange zest and toasted pecans that you can keep in the fridge for up to a week, ready to bake fresh whenever a cookie craving hits.

Christmas is never complete without a visit from the aromatic, sweet-tasting gingerbread kids.

Make your own irresistable chocolate cake with this simple recipe that is extremely easy to follow and understand.

Wholesome muffins made with cooked brown rice, whole-wheat flour, egg whites, and honey. No butter, no oil, just a touch of cinnamon and vanilla. A smart way to use leftover rice.