2,660 egg dessert recipes

Layered mocha chocolate torte with bloomed cocoa cake, espresso-spiked ermine filling, pecans, and creamy white frosting. Four-layer celebration cake.

Orange poppy seed pound cakes bake fresh orange juice, zest, and crunchy poppy seeds into individual butter loaves. Make-ahead holiday gift cake.

Pumpkin pie cake layers a creamy pumpkin pie filling under a buttery yellow cake mix streusel topping with chopped nuts. Easier than pie, deeper than cake. Thanksgiving dessert that feeds a crowd.

Crispy vanilla rosettes fried on a decorative iron, then dipped in vanilla icing. Scandinavian holiday cookies that look like edible snowflakes. Yields 12 cookies.

Koulourakia me sousame are traditional Greek sesame cookies with a tender, slightly crisp crumb and toasty browned-butter aroma. Each twist is rolled in sesame seeds for nutty crunch in every bite.

Vintage sugar cookies leaning heavy on brown sugar over white with shortening for tender texture and a three-finger ridge press. Makes 48 chewy, caramel-toned cookies.

Soft molasses cookies use sour cream and a generous pour of molasses for the pillow-soft texture grandmas swore by. Spiced with ginger and nutmeg, rolled and cut from a chilled dough.

Cherry pound cake studs a buttery, fine-crumbed Southern-style tube cake with chopped cherries and cherry extract. Classic special-occasion dessert with a tender, rich crumb.

Homemade vanilla wafer cookies with butter, shortening and a generous double dose of vanilla. Crisp around the edges, soft in the middle. Better than store-bought.

Poppy seed bread with almond and vanilla, finished with a tangy orange-nutmeg glaze. Tender quick bread that doubles as a holiday gift baked in canning jars.

Easy orange chiffon cake uses an angel food cake mix as a shortcut to a fluffy, citrus-bright chiffon. Folded with whipped egg whites, fresh orange zest, and oil for that classic light-as-air texture.

Maple-frosted golden cake layers a tender butter-yellow sponge under a fluffy boiled maple frosting made with pure maple syrup and beaten egg whites. Old-fashioned bakery style.

Apricot brandy cake layers a tender, spice-kissed crumb with sticky apricot preserves and brandy buttercream frosting. The secret? Apricot baby food keeps the cake moist and fruit-forward with zero fuss.

Orange chiffon cake with citrus zest, seven egg yolks, and whipped egg whites for an angel-food-meets-pound-cake texture. Tall, tender tube cake with floral orange aroma.

Kumquat pecan crepes are filled with a frangipane-style pecan butter and chopped preserved kumquats, baked golden, then flambeed tableside with warm cognac. A grown-up dessert with theatrical presentation.

Chocolate-pecan and caramel pie layers a smooth gelatin-set chocolate mousse over a chewy caramel layer in a chocolate-pecan crust. Decadent make-ahead pie that slices clean.