393 vanilla cake recipes

Easter chip cookies loaded with pastel candy-coated chocolate pieces in a chewy brown sugar dough. Festive, colorful drop cookies the kids will love decorating Easter baskets with.

Fat-free bran muffins sweetened with molasses and applesauce, bound with egg whites and buttermilk. High-fiber, no butter or oil, and surprisingly tender.

A scrumptious and decadent cake made with jello, marshmallows and strawberries can be served warm or cold.

Light upside-down cake with canned apricot halves on the bottom, topped with a sponge-like batter made from separated eggs and bread crumbs.

Vegan pumpkin cookies are dairy-free, egg-free, and packed with raisins and nuts. Soft, cake-like, warmly spiced with cinnamon, and held together by mashed pumpkin instead of butter or eggs.

Italian chocolate cookies with cocoa, cinnamon, cold coffee, and grape jelly in the dough. An old-world recipe with no eggs that makes a huge batch of soft, cakey cookies.

Whole wheat muffins made with pureed anasazi beans, molasses, and carob. No butter, no oil, all blender. Moist, earthy, and packed with fiber and protein.

Chewy mini chocolate chip bars made with nonfat yogurt and egg whites instead of butter. Lower in fat but still loaded with brown sugar chewiness.

Triple chocolate oatmeal cookies with blended oat flour, chocolate chips, grated Hershey bar, and chopped nuts. A massive 108-cookie batch baked in just 6 minutes each.

Classic white cake with buttermilk and egg whites for a pure white, tender crumb. Easy two-layer recipe with a marble cake variation built in.

Magic window cookies are sugar cookies with stained glass centers made from crushed hard candy that melts during baking. A holiday favorite for tree ornaments and gifts.

Holiday master butter cookie dough combines flour, cornstarch, and creamed butter into a tender, rollable base for cut-outs, Linzers, thumbprints, and pinwheels. Chills up to 3 days or freezes up to 6 months.

Rich, fudgy devil's food cake baked entirely in the microwave in under 30 minutes. Three built-in variations let you spin it into chocolate mint, chocolate peanut, or chocolate cherry cake with a simple swap.

Lemon anise biscotti with fresh lemon zest and star anise, twice-baked until crisp and golden. A crunchy Italian cookie that stores for a month and pairs beautifully with espresso.

Chewy drop cookies loaded with chocolate-covered raisins and toasted almonds. Makes 5 dozen in just 25 minutes. A fun, crunchy cookie that kids love to help bake.

Chocolate raspberry cream torte: a light chocolate wacky cake layered four high with raspberry jam and pink raspberry cream filling. An impressive-looking dessert made with pantry staples and no eggs.