919 cake light recipes

Frozen angel food cake layered with frozen yogurt and frosted in whipped topping, then garnished with fresh fruit. A light, easy ice-cream-style cake you can customize to any yogurt flavor.

Hazelnut torte with ground filberts folded into a light sponge cake, split and filled with vanilla whipped cream. A classic European-style nut torte garnished with strawberries.

Mexican rice cakes top puffed rice rounds with refried beans, picante sauce, cheddar and jalapeños, then bake until bubbly. A light 20-minute Tex-Mex snack or quick lunch.

A light, fluffy Czech pound cake, known as Babovka, with a delightful two-tone vanilla and cocoa layer. Perfect for tea time or dessert, this cake is simple to make and visually appealing.

Bacardi Rum Chocolate Cake is a four-layer showstopper: chocolate cake mix spiked with dark rum and pudding, split and filled with a light, boozy chocolate mousse. Serve cold for the best texture.

Holiday mint log is a light chocolate sponge cake rolled into a classic yule log shape. Separated eggs keep the cake airy enough to roll without cracking, baked in just 12-15 minutes.

A lightly spiced breakfast cake made with applesauce and bran for natural moisture, studded with raisins and nuts for texture.

Almond coffeecake with orange marmalade or raspberry jam baked right into the batter, topped with a buttery brown sugar and slivered almond crumb. A brunch showstopper.

Meringue madeleines made with whipped egg whites, cake flour, and melted butter. Light as air with crisp edges, best eaten warm straight from the oven.

Grapefruit chiffon cake made with fresh juice and grated peel, six eggs whipped to stiff peaks, baked in a tube pan and drizzled with a citrus glaze. Light, tall, and bright.

Lunn Cake, a traditional English yeast cake baked in a ring mold with scalded milk, eggs, and a light crumb. Served warm with butter, this no-knead bread rises twice for a pillowy texture.

Madeleines are delicate French shell-shaped sponge cakes, scented here with orange flower water and made from a simple batter of eggs, cake flour and melted butter. Buttery, light, and dusted with powdered sugar.

Lemon meringue pie reimagined as a cake: a cloud-light, lemon-scented angel food cake split and filled with tangy homemade lemon curd, then swathed in glossy Italian meringue frosting. Airy, bright, and showy.

Orange madeleines with fresh orange zest and juice folded into a classic French sponge batter. Light, shell-shaped cakes dusted with powdered sugar while still warm.

Mimosa cake is a marbled angel food cake with lemon butter cream frosting. White meringue batter and golden egg yolk batter are spooned alternately into a tube pan for a two-toned, cloud-light sponge.

Elegant lemon cake roll with a light sponge filled and frosted with creamy lemon filling, then coated in yellow-tinted coconut. A show-stopping spring dessert.