85 low cake recipes

Bailey's fudge cake is a dense, boozy single-layer chocolate cake spiked with Irish cream and chocolate syrup, finished with a sour cream Bailey's glaze and chocolate-dipped pecan halves. Showpiece dessert, low effort.

Old-fashioned buttermilk chocolate cake baked low and slow with cocoa powder and boiling water for an incredibly moist, dense crumb. A single-layer 9x13 sheet cake.

Hawaiian pineapple cake with coconut and walnuts topped with cream cheese frosting. A dense, fruity sheet cake baked low and slow with no oil or butter in the batter.

Low-fat cocoa spice cake made with applesauce instead of oil, egg whites only, and a hint of cinnamon. A lighter chocolate cake that still bakes up moist and satisfying.

Low-fat four-spice bundt cake with cinnamon, nutmeg, allspice, cloves, plump golden raisins, and buttermilk. An egg-white-lightened tube cake finished with orange syrup and fresh orange slices.

This cake is remarkable; no one would ever believe that it is so low in fat and calories.

Old-fashioned pound cake with a full pound of real butter, eight eggs, and no leavening. Baked low and slow for a dense, velvety crumb with deep buttery flavor.

Dense, moist brown sugar pound cake baked low and slow in a tube pan with maple flavoring and chopped pecans. A full package of brown sugar gives this Southern-style cake its deep caramel richness.

Pumpkin snack cake spiced with cinnamon, ginger, and allspice, made lighter with egg substitute and low-fat milk. Soft, moist, and dusted with powdered sugar.

Light apple cake made with whole wheat flour, apple juice concentrate, egg whites, and cinnamon-coated apple layers. Low-fat and naturally sweetened in a ring mold.

Old-fashioned date and pecan cake baked low and slow in a tube pan. More fruit and nuts than batter, with a dense, rich texture similar to fruitcake.

Light blueberry lemon snack cake with an oat streusel topping drizzled with honey. A wholesome, low-fat baked treat with bright lemon and juicy berries in every bite.

Flourless-style chocolate cake made with egg whites, cocoa, ground almonds, coffee, and orange zest. No butter, no yolks, ultralight yet intensely chocolatey. Kosher-friendly and naturally low in fat.

Prune puree: a low-fat baking substitute made from blended pitted prunes with fruit juice and lecithin. Replace butter or oil in brownies, cakes, and muffins with richer, moister results.

Five-ingredient pound cake with seven eggs, butter-flavored shortening, and no leavener. Baked low and slow in a tube pan for an ultra-dense, velvety crumb with a golden crust.

Light chocolate layer cake filled with whipped citrus cream and mandarin orange segments. Made with egg substitute and skim milk, this stunning low-fat dessert tastes far more indulgent than it is.