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31 Ways to Use Up a Bag of Cake Flour

Don't let that bag of cake flour you bought go to waste! Use it up in one of these tasty recipes for waffles, cookies, cakes and more.

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Sherbet-Filled Angel Food Cake

Here’s a cool way to treat angel food cake: Fill it with sherbet or ice cream. We finish this cake with a tart, sweet lime glaze. —Leah Rekau, Milwaukee, Wisconsin

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2 / 31
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Dark Chocolate Pecan Cake

Made in a single loaf pan, this doubly good chocolate cake has a nutty praline layer and two layers of fluffy whipped cream. This is the only cake my husband really likes. —Laura Draper, Garfield, Washington
3 / 31

Amish Waffles

These waffles are so crispy and tasty, you wouldn't believe they could get any better but then you add the topping. It's so delicious.—Neil and Jeanne Liechty, Pensacola, Florida
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Boston Cream Pie Cookies

I sandwich vanilla custard between tender, cake-like cookies. With their shiny chocolate glaze, these bite-size cookies remind me of Boston cream pie. —Evangeline Bradford, Erlanger, Kentucky
5 / 31

Minted Chocolate Torte

Our family has enjoyed this remarkable layered cake for years. It's a favorite for many occasions. —Barbara Humiston, Tampa, Florida
6 / 31

Cherry & Macadamia Nut Cookies

Tart dried cherries and sweet macadamia nuts make an unbeatable combo. Plus, the cherries add a pop of color for the holidays.—Gloria Bradley, Naperville, Illinois
7 / 31
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Vanilla Bean Cupcakes

My 3-year-old son loves these vanilla bean cupcakes! Vanilla bean flecks give the moist, tender cupcakes special-occasion status. —Alysha Braun, St. Catharines, Ontario
8 / 31
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Lime & Spice Peach Cobbler

This was my grandmother’s favorite recipe to make when they had bushels of peaches. Now I love to bake it whenever I can for my family and friends. —Mary Ann Dell of Phoenixville, Pennsylvania
9 / 31

Chocolate Chiffon Cake

If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze. —Erma Fox, Memphis, Missouri
10 / 31

Orange Twists

These soft and sweet twists have a long shelf life. You can make a number of flavor variations with this recipe, including lemon, cherry and almond. I sometimes add a confectioners' sugar glaze. —Raine Gottess, Lantana, Florida
11 / 31
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Favorite Coconut Cake

When I need an impressive dessert for a special occasion, this is the recipe I turn to. My guests are glad I do! —Edna Hoffman, Hebron, Indiana
12 / 31
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Black Forest Waffles

With their dark chocolate flavor and cherry and cream topping, these waffles add a fancy touch to brunch with very little effort. —Edith Johnson, Fruita, Colorado
13 / 31
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Majestic Pecan Cake

This recipe truly lives up to its name. The pecan-dotted cake is stacked in three layers, and made-from-scratch frosting is the crowning touch.—Karen R. Jones, Claypool, Indiana
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Cherry Almond Snowdrops

As soon as I was old enough, I helped make these distinctive almond cookies. You can freeze the dough, so they’re perfect for the busy holidays. —Trisha Kruse, Eagle, Idaho
15 / 31

Lemon Meringue Angel Cake

I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania
16 / 31
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Apricot-Filled Triangles

Traditionally called hamantaschen, these crisp, buttery triangle cookies truly do melt in your mouth. It's a good thing this classic Jewish dessert recipe makes a big batch because no one can stop after eating just one! —Mildred Lorence, Carlisle, Pennsylvania
17 / 31

Cream Cheese Sheet Cake

This tender, buttery cream cheese cake with a thin layer of fudge frosting is perfect for a crowd. It's always popular at potlucks and parties. It's not uncommon to see folks going back for second and even third pieces. —Gaye Mann, Rocky Mount, North Carolina
18 / 31

Mint Chocolate Wafers

My grandmother gave me a cookbook stuffed with recipes. This is a slight twist on one of the first—and best—recipes I made from the book. It's best to store these in the refrigerator. —Mary Murphy, Evansville, Indiana
19 / 31
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Orange Buttermilk Cupcakes

Simple and delicious, this is our all-time favorite low-fat dessert. You'll be surprised how well the citrus flavor comes through in every bite.
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Chocolate Pound Cake

You'll find that this cake goes well with ice cream, but it's also delicate enough to serve in small pieces with tea. —Ann Perry, Sierra Vista, Arizona
21 / 31
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Chocolate-Filled Angel Food Cake

This decadent angel food cake has a secret tunnel of Amaretto-and-chocolate-flavored whipped cream and a luscious chocolate glaze. It's sure to impress. —Leah Rekau, Milwaukee, Wisconsin
22 / 31
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Berry Pinwheel Cake

Perfect for special meals, this lovely chiffon cake is a nice change from strawberry pie or shortcake. Don't be afraid t try this jelly-roll-style dessert...it's easy to make. Plus, the waxed paper-lined pan helps make cleanup a breeze! —Becky Ruff, McGregor, Iowa
23 / 31

Pumpkin Baked Alaska

For years, I was a flop at making pumpkin pies. So I pulled out this recipe, which I got at a cooking class. It's been a success ever since. —Linda Sanner, Portage, Wisconsin
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Chocolate Angel Cake

When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty—making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. —Joyce Shiffler, Colorado Springs, Colorado
25 / 31
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Pineapple Coconut Tassies

These cookies may sound and look fancy, but they're rather easy to make Their simplicity makes them an ideal choice for baking with children. My granddaughter enjoys helping me measure the ingredients. Children also can help shape the dough into balls, and then you can finish them together. —Connie Shuff, York, Pennsylvania
26 / 31
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Apricot Upside-Down Cake

My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. —Ruth Ann Stelfox, Raymond, Alberta
27 / 31

Almond Brittle Torte

I brought this impressive cake to my bridge club potluck—and now they want in every time we meet! Homemade brittle makes it extra special. —Marrian Storm, Athol, Idaho
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Peanut-Filled Devil's Food Cupcakes

This recipe features a luscious peanut butter filling surrounded by devil's food and then iced with a rich layer of ganache. They're to die for! —Mary Lou Timpson, Colorado City, Arizona
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Raspberry-Almond Jelly Roll

With a whipped cream, almond and raspberry filling, the lovely swirled slices taste as good as they look. —Gloria Warczak, Cedarburg, Wisconsin
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Mint Angel Cake

One sight of this lovely cake will have guests saving room for dessert! For an easy garnish, sprinkle with crushed mint candies.—Agnes Ward, Stratford, Ontario
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Malted Chocolate & Stout Layer Cake

If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey

Katie Bandurski
Katie is an Associate Editor for Taste of Home, specializing in writing and email newsletters. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and combing through antique shops.

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