919 cake light recipes

Blitz kuchen is a classic German lightning cake with a light, egg-leavened batter topped with butter, cinnamon sugar, and chopped nuts. Quick to mix and bakes in minutes.

A quick one-bowl blueberry oatmeal breakfast cake that's ready in 35 minutes. Lightly sweet with a tender crumb from the oats, best served warm straight from the pan.

Torta di nocciole: Italian hazelnut cake made with toasted ground hazelnuts and barely any flour, topped with soft whipped cream. A light, elegant Piedmontese dessert with intense nut flavor.

Tender chocolate tube cake made with sour cream and folded egg whites, topped with a glossy chocolate drizzle icing. Melt-in-your-mouth rich with a surprisingly light crumb.

European-style chocolate hazelnut cake made with ground hazelnuts and breadcrumbs instead of flour. Whipped egg whites keep it light while chocolate, butter, and cinnamon bring deep, warm flavor.

A flourless-style chocolate cake with ground almonds, rum-soaked currants, and pine nuts on top. Bittersweet chocolate and whipped egg whites create an intensely fudgy, gluten-light torte.

A three-layer chocolate cake with vanilla custard filling and rich chocolate buttercream frosting. Made from scratch with real unsweetened chocolate and whipped egg whites for a light crumb.

Classic Italian sponge cake made with a warm egg foam, cocoa powder, and no butter at all. Light as air with a deep golden crust and tender chocolate crumb.

Golden fruitcake with dried apricots, raisins, candied cherries, orange peel, citron, and shaved almonds in a light cake flour batter. Baked low and slow for 4 gorgeous holiday loaves.

Light, airy Vermont maple chiffon cake with walnuts, drizzled in reduced maple syrup glaze. Baked in an angel food pan and cooled upside down for a tall, tender crumb.

Light plum or apricot tea cake made with egg whites, orange juice, and fructose instead of butter and sugar. A lower-fat fruit loaf that stays moist for days.

Gluten-free pear breakfast cake made with rice flour and cornstarch, topped with a crackly sugar bloom. Light, simple, and naturally gluten-free with tender fruit in every bite.

Chocolate raspberry cream cake layers a flourless almond-chocolate base under silky raspberry mousse, finished with lightly whipped cream and fresh berries. Elegant springform dessert built for special occasions.

Sugar-free peach shortcake with juicy fresh peaches under a tender almond-cinnamon cake, then flipped to show off a glossy fruit top. Light dessert sweetened without refined sugar.

Pecan crunch apple pie with chopped apples, brown sugar, and toasted pecans baked into a single-crust pie. The separated egg trick gives the filling a light, almost cake-like lift.

Restaurant-style crab cakes bound in a light herbed batter instead of breadcrumbs, fried golden in clarified butter and plated over silky beurre blanc with julienned peppers and capers. An elegant starter or main.