2,660 egg dessert recipes

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.

Chocolate mayonnaise cake is an old-fashioned secret for incredibly moist chocolate cake. A full cup of mayo replaces butter and adds richness without any greasy taste.

Islamorada key lime pie is the no-bake Florida Keys classic: tart key lime juice and egg yolks folded into sweetened condensed milk, topped with a fluffy meringue cap. Bright, creamy, and built for hot weather.

Classic rolled-and-cut Christmas sugar cookies sprinkled with colored sugar before baking. Crisp, buttery, and ready for stars, trees, and bells without any frosting required.

Raspberry truffle trifle layered with sponge cake, homemade custard, raspberry sauce, and chocolate truffle sauce. A showstopping make-ahead dessert for 16.

A fudgy chocolate brownie cake steamed in a pot-within-a-pot using shelf-stable ingredients like dried eggs and buttermilk powder. Ideal for camping, off-grid baking, or when you don't have an oven.

Old-fashioned double-crust lemon pie filled with thin lemon slices in a buttery sugar-egg filling, topped with a cinnamon-sugar crust. Tart, sweet, and meant to be served warm.

Morrison's mace cake: a classic hot-milk sponge cake fragrant with warm mace, finished with a crackly mace-sugar topping that bakes into the surface. Old-fashioned Southern coffee cake at its most aromatic.

Drop sugar cookies with cardamom or nutmeg, soft and tender with lightly browned edges. No rolling or chilling needed. Makes six dozen and freezes beautifully.

Genoise sponge cake soaked in Amaretto and filled with whipped chocolate ganache. A classic French-Italian dessert with lemon zest in the cake and piped chocolate decoration.

Intensely moist chocolate layer cake with boiling water in the batter, topped with a rich cocoa buttercream frosting flavored with brandy and vanilla.

Fruit cocktail cake with a moist sour cream batter spiced with cinnamon, nutmeg, and clove, studded with canned fruit cocktail. The retro pantry-staple cake from a 1960s Sunday-supper card.

Mom's yellow cake with butterscotch frosting is a three-layer buttermilk cake with folded egg whites for lightness, topped with a boiled brown sugar and butter frosting. A true from-scratch heirloom recipe.

Classic anise pizzelles made with a full ounce of anise extract, butter, and a touch of lemon. Thin, crisp Italian wafer cookies pressed in a pizzelle iron in 30 seconds each.

Orange slice fruitcake with candied orange, pecans, dates, and coconut in a buttermilk batter. Baked low and slow, then soaked with a citrus butter glaze.

Milky Way candy bar cake with six melted candy bars in the batter, buttermilk, and chopped nuts. A rich, fudgy Bundt cake with deep caramel-chocolate flavor.