7,964 cake flour recipes

Oatmeal coconut crisps made with butter, brown sugar, and quick oats for thin, crispy edges and chewy centers. A big-batch cookie recipe that freezes beautifully.

Dense, energy-packed whole wheat bread sweetened with honey, molasses, and sugar, loaded with sesame seeds and wheat germ. Baked low and slow into a hearty trail bread built for long hikes and outdoor adventures.

Moist dill yeast bread with cottage cheese in the dough, fresh dill weed, and a buttered crust. Makes 4 large loaves, perfect for sharing or freezing. Soft, tangy, herb-flecked.

Low-fat cocoa spice cake made with applesauce instead of oil, egg whites only, and a hint of cinnamon. A lighter chocolate cake that still bakes up moist and satisfying.

Oatmeal coconut crisps are a big-batch cookie with brown sugar, butter, rolled oats, and coconut baked until crisp at the edges and chewy in the center.

Moist quick bread loaded with grated fresh apples and crunchy pecans, topped with cinnamon sugar before baking. Serve warm from the oven or at room temperature for afternoon tea.

Pineapple upside down gingerbread cake with molasses, cinnamon, and ground ginger baked over caramelized brown sugar and pineapple rings. A spiced twist on the classic retro dessert.

Soft chocolate chunk cookies with a hidden boost of peanut butter for tenderness, plus chunks of dark chocolate and chopped walnuts in every bite. Baked low and slow for chewy centers.

Old-fashioned chocolate sheath cake with cocoa, buttermilk, and a hint of cinnamon, frosted while still hot from the oven. A classic Texas-style sheet cake with a fudgy topping.

Double chocolate cookies made with cocoa and buttermilk for a soft, fudgy center loaded with mini chocolate chips. A quick drop cookie that bakes in under 10 minutes.

Chocolate chunk cookies with hand-cut semi-sweet chocolate pieces and walnuts, topped with a melted chocolate glaze. Triple chocolate intensity in every cookie.

Peanut butter chocolate chip cookies with a chewy center and crisp edges. Shortening keeps them sturdy while peanut butter adds richness to every bite.

Bran hermit cookies spiced with cinnamon, cloves, mace, and nutmeg, studded with raisins. A rolled and cut old-fashioned spice cookie with a wholesome bran twist.

Oatmeal crisps are thin, crackle-edged cookies pressed flat before baking for maximum crunch. Brown sugar, rolled oats, and a splash of soured milk give a deep caramel chew at the center and snap on every bite.

Fig jam muffins with homemade dried fig jam spooned into the center of each muffin before baking. A from-scratch breakfast treat with warm spiced fig filling.

Spritzgeback are classic German pressed butter cookies flavored with almond extract. Pipe them through a cookie press for decorative shapes, then bake until just golden.