231 top cake recipes

Bristol icebox cake: layers of vanilla wafer crumbs and a crushed pineapple-pecan-butter mixture, chilled overnight and topped with whipped cream. Vintage no-bake dessert.

Cinnamon flop is an old-fashioned coffee cake made from a simple no-egg batter topped with brown sugar, cinnamon, and chunks of butter that melt into gooey pockets as it bakes.

Poppy seed cake made with real vanilla bean and a folded meringue for an incredibly light, tender crumb. Topped with cream cheese frosting for a classic finish.

Cherry cheese coffee cake on a yeasted bread base with cream cheese filling, cherry pie filling, raisins, and a brown sugar streusel top. Uses frozen bread dough for the shortcut.

German apple kuchen with a buttery crumb topping that shatters under your fork. Sweet-tart apple slices nestle into tender cake, all crowned with cinnamon-spiced streusel.

Pineapple coconut coffee cake with a yeasted dough base, pineapple preserves, and flaked coconut topping. Only 3 ingredients plus the dough. Great warm or at room temperature.

Lighter carrot cake loaf with crushed pineapple, whipped egg whites, and a smooth nonfat cream cheese topping. Warm cinnamon spice in every slice without the heavy guilt.

Quick praline peach topping with brown sugar, chopped almonds, and butter spooned over angel food cake. A 5-minute warm dessert sauce with fresh or frozen peaches.

No-bake chocolate wafer icebox cake made with whipped topping and chocolate cookies. Just stack, chill, and slice for a creamy layered dessert kids and adults love.

Whole wheat apple coffee cake with currants, toasted walnuts, apple butter, and warm spices. Made lighter with egg whites and canola oil, topped with a sugar crust.

A lighter take on English trifle with sponge cake, strawberries, banana, orange juice, and Greek yogurt topped with flaked almonds. No cooking, no custard, ready in 40 minutes.

Lighter berry coffee cake made with egg whites, applesauce, and canola oil instead of whole eggs and butter. Fresh raspberries and blueberries with a crunchy crumb topping. Adaptable for dairy-free diets.

Blueberry angel food cake with tender whipped egg whites, juicy blueberries folded through, and a bright lemon glaze drizzled over top. A fat-free springtime dessert that doesn't taste like health food.

A quick no-bake cherry and almond topping spooned over layered angel food cake and ringed with chocolate curls. An elegant 15-minute dessert with zero oven time.

Italian polenta cake made with cornmeal and buttermilk, topped with a warm raspberry-blackberry sauce spiked with raspberry schnapps. Rustic, golden, and begging for a scoop of gelato.

Rhubarb upside down cake with a cinnamon-butter base, light muscovado sugar, and an almond shortcake topping. Serve warm with fromage frais for a British-style spring dessert.