Dessert Recipes

Classic devil's food cake made with real melted unsweetened chocolate, two sugars, cake flour, and folded egg whites. Dark, moist, and deeply chocolatey from scratch.

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.

Classic Southern red velvet cake with cocoa-tinted buttermilk batter and traditional cooked-milk ermine frosting. The original layer cake before cream cheese frosting became standard.

Fluffy gold cake bakes up tender, golden, and rich with four egg yolks and silky cake flour. A vintage layer cake ready for any frosting and any birthday.

Mocha layer cake made with cocoa and strong coffee, filled with sweetened whipped cream, dates, and nuts. A vintage two-layer cake dusted with powdered sugar.

Genoise sponge cake whips warm whole eggs and sugar to ribbon stage, then folds in cake flour and melted butter for a delicate French-style layer cake base. The classic foundation for tortes and trifles.

Glazed orange cake baked in the microwave with fresh orange juice, beaten egg whites for lift, and a glossy orange glaze. A light, airy chiffon-style cake ready in 30 minutes.

Gold cake is a rich, egg yolk-based layer cake with lemon zest, frosted and sprinkled with shredded coconut. Six egg yolks give this two-layer cake its golden color and tender, velvety crumb.

Grandma's picnic chocolate cake baked in one 8x8 pan with buttermilk, cocoa powder, and cake flour. An old-fashioned single-layer snacking cake that travels well and stays moist for days.

Heart-shaped chocolate Valentine cake with glossy sour cream chocolate frosting and a piped buttercream border. Romantic dessert with deep cocoa flavor.

Three-layer lemon whipped cream torte with a cloud-light cake made from whipped egg whites, filled and frosted with a lemon custard folded into fresh whipped cream.

Ethereally light layer cake where whipped cream and beaten egg whites replace butter for cloud-like texture. Vanilla and almond extracts add delicate flavor to this unique dessert.

Low-fat moist chocolate cake made with egg substitute, dry milk powder, and cocoa. Tender cake-flour crumb. The everyday chocolate cake that won't wreck your day.

It is an excellent choice for February parties or for any occasion where a deluxe cake is desired.

Maple meltaway shortbread crisps blend butter, cake flour, and chopped pecans with maple flavoring into delicate, snowy cookies. Five ingredients, 7-minute bake, classic Christmas tin staple.

Vintage ribbon cake: plain vanilla and spiced molasses batters layered in stripes with a tart lemon-raisin filling between. An old-fashioned American cake worth reviving.