911 vanilla cake recipes

Tender rum-soaked bundt cake made with vanilla pudding mix and toasted walnuts. The rum-butter glaze seeps into every crevice for boozy, buttery bliss at potlucks.

This cake is so rich and moist and it keeps well for some time in a well covered cake tin or wrapped in plastic in the refrigerator.

Whole wheat biscotti with toasted walnuts and hazelnuts twice-bake into crisp, lemon-zest-scented cookies for dunking. Lower-sugar Italian cookie shaped into ropes, sliced, then re-baked.

Old-fashioned three-layer milk chocolate cake with buttermilk, melted unsweetened chocolate, and brown sugar, topped with milk chocolate frosting. A towering, bakery-worthy celebration cake.

Raspberry truffle trifle layered with sponge cake, homemade custard, raspberry sauce, and chocolate truffle sauce. A showstopping make-ahead dessert for 16.

Three-layer Southern coconut cake with a tangy crushed-pineapple filling and billowy seven-minute frosting. An almond-scented butter cake stacked with grated coconut between every layer.

Rich chocolate bundt cake studded with nuts and crowned with a velvety mocha cream cheese frosting. Inspired by the legendary Waldorf Astoria, this showstopper is pure old-school elegance.

Waldorf red cake is the original 1920s Waldorf-Astoria red velvet cake with cocoa, buttermilk, and vinegar, finished with the classic ermine (cooked flour) frosting that ages out a true red velvet from cream cheese cake.

Lithuanian strawberry torte layers three light butter cake rounds with whipped cream, currant jelly, strawberry preserves, and pecans. Eastern European holiday celebration cake.

Mocha layer cake built with cake flour, cocoa, and strong brewed coffee, sandwiched with sweetened whipped cream folded with dates and nuts. A vintage two-layer dessert dusted with powdered sugar.

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

This ultra-rich chocolate bar poundcake melts milk chocolate into buttermilk batter for a dense, velvety crumb that practically dissolves on your tongue. A showstopper dusted with powdered sugar.

Traditional Tuscan twice-baked nut cookies studded with whole almonds and hazelnuts. Crunchy, fragrant, and built for dunking in Vin Santo or espresso.

Marble pound cake with browned butter, vanilla-almond batter, and cocoa swirl. Uses yogurt and egg whites for a lighter texture in a classic tube pan shape.

Hawaiian cake starts with a yellow cake mix base topped with a cream cheese pudding layer, crushed pineapple, chopped nuts, maraschino cherries, and flaked coconut.

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.