recipes

61 KitchenAid Recipes That Stand, Mix, and Deliver

Monkey bread, pretzels, easy cakes, and more ways to let the stand mixer do the work. Your arms deserve a break.
Image may contain Food Bread Dessert Confectionery Sweets Dish Meal Bagel and Pastry
Alex Lau

Did you order a KitchenAid stand mixer that’s perfectly color-coordinated with the rest of your appliances? That’s nice. (Same.) But now it’s time to get even more use out of it, with homemade pretzel bites, ooey gooey butter cake, pull-apart dinner rolls, and more. See our favorite recipes that utilize a stand mixer below.

  • Image may contain Confectionery Food and Sweets
    Photo by Michael Graydon and Nikole Herriott
    1/61

    BA's Best Bread

    This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. 

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  • Photo by Alex Lau
    2/61

    Olive Oil Cake

    Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.

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  • Photo by Ted + Chelsea Cavanaugh, food styling by Michelle Gatton, prop styling by Beatrice Chastka
    3/61

    Tie-Dye Butter Cookies

    Did you hear? Tie-dye is back. And thanks to our easy Swirl-n-Dip method, it’s also edible.

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  • Photo by Chelsie Craig, Food Styling by Pearl Jones
    4/61

    Molten Caramel Cakes

    Everybody has heard of molten chocolate cake, so we thought we’d try to create a caramel version, with a toffee-ish tender cake encasing a runny dulce de leche center.

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  • Photo by Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen
    5/61

    Gluten-Free Carrot Cake

    Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.

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  • Photo by Ted + Chelsea Cavanaugh, food styling by Michelle Gatton
    6/61

    Alfajores With Coconut Dulce de Leche

    The traditional South American cookie gets a twist in this shortbread sandwich filled with coconut dulce de leche.

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  • Photo by Alex Lau, food styling by Susie Theodorou and Natasha Pickowicz, prop styling by Rebecca Bartoshesky
    7/61

    Genoise

    Classic genoise (sponge cake) can be flavorless and dry. Not this one: It’s moist, eggy, and slightly sweet.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    8/61

    Sour Cream Coffee Cake

    This elegant, moist cake is ideal for serving at a large brunch party or with your morning coffee.

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  • Photo by Michael Graydon + Nikole Herriott
    9/61

    Chocolate-Hazelnut Cookies

    These irresistible cookies from Ochre Bakery in Detroit have stripes of melted chocolate and crunchy bites of hazelnut and raw sugar. Yes, you need another chocolate chip cookie.

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  • Photo by Alex Lau, Food Styling by Susie Theodorou
    10/61

    Heartbeet Chocolate Cake

    Earthy-sweet beet purée gives this gluten-free chocolate cake a beautiful red velvet hue.

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  • Photo by Chelsie Craig, food styling by Pearl Jones
    13/61

    Three Sheets to the Wind Cake

    One bite of this piña colada–inspired tres leches cake and you’ll understand why it earned the moniker “three sheets to the wind.”

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  • Photo by Ted + Chelsea Cavanaugh, food styling by Michelle Gatton
    14/61

    Ancho Mole Cookies

    A deconstructed Mexican mole visually inspired by the Mesoamerican pyramids with stained-glass-like bits of dried fruit. NBD.

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  • Ditte Isager
    15/61

    Sweet Pretzels

    Mix up a soft, lightly sweet dough. Twist it into pretzels. Sprinkle with pearl sugar instead of coarse salt.

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  • Peden + Munk
    16/61

    Cinnamon-Date Buns

    This recipe goes for a healthier spin on traditional cinnamon buns by swapping in puréed dates for brown sugar in the filling.

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  • Photo by Romulo Yanes
    17/61

    Salty Chocolate Chunk Cookies

    Finishing your cookies with a delicate, flaky salt like Maldon brings out the chocolate flavor and tempers the sweetness, creating the ultimate sweet and salty snack.

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  • Elizabeth Cecil
    18/61

    Milk Bread

    At Kindred in Davidson, NC, this dough is used to make the pan of warm pull-apart bread that’s gifted to each table, in addition to the house’s burger buns, split-top rolls, and sandwich bread.

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  • Ditte Isager
    35/61

    Pavlovas with Fresh Berries

    Heating the sugar before beating it into the egg whites creates an extra-glossy, stable meringue. A big strong stand mixer makes it tall and airy.

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  • Laura Murray, styling by Anna Bilingskog
    36/61

    Pão de Queijo (Brazilian Cheese Bread)

    Pão de queijo, which means “cheese bread” in Portuguese, is a delightful snack from Brazil made with tapioca flour (meaning it's gluten-free) and cheese.

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  • Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen
    37/61

    Coconut-Chocolate Mousse

    Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture. If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.

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  • Laura Murray
    38/61

    Peanut Meringue Cookies

    Don’t like marshmallow-y meringues? Bake at 200º for about 45 minutes with the door slightly ajar for dry, crispy meringues.

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  • Christopher Testani
    39/61

    Green Chorizo

    Once you've mastered the technique of grinding meat, you can branch out with all sorts of flavorings for your sausage, like this green chorizo.

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  • Alex Lau
    40/61

    BA's Best Key Lime Pie

    Once you make whipped cream in a KitchenAid, you never go back.

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  • Alex Lau
    53/61

    Gluten-Free Coconut Bread

    We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

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  • Alex Lau
    54/61

    Miso Doughnuts

    You'll make use of all those fancy attachments with this recipe.

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  • Alex Lau
    57/61

    BA's Best Sandwich Bread

    Our go-to for BLTs, grilled cheeses, bread and jam, the daily lunchbox sandwich—you name it. And it's far easier with a stand mixer by your side.

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  • Christopher Testani
    58/61

    Spicy Italian Sausage

    This project isn't so daunting with a sausage grinding attachment for your KitchenAid.

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  • Michael Graydon + Nikole Herriott
    59/61

    Rosemary and Toasted-Caraway Shortbread

    A long mixing time is what gives buttery shortbread its incredibly tender texture.

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  • Photograph by Isa Zapata.  Food Styling by Susan Ottaviano.  Prop Styling by Maeve Sheridan
    60/61

    Hamantaschen

    This dough is easier to work with at room temperature. If it’s too cold, it will crack when you fold up the sides.

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