1,531 whit cake recipes

Chewy brown sugar cookies studded with white chocolate chips and bright maraschino cherries. A patriotic twist on the classic drop cookie that bakes up in under 10 minutes.

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.

This trifle is a showstopper, it looks so good and the taste is wonderful. I love the combination of strawberries and rhubarb, it just screams summer.

Layered chocolate pound cake soaked in kirsch, topped with sour cherries, rich homemade chocolate custard, and clouds of whipped cream. A showpiece trifle for 18.

Low Fat Zucchini Bread: a guilt-free spice loaf made with fat-free sour cream, egg whites, and bright lemon zest. Tender crumb, classic cinnamon flavor, no oil or butter required.

Birthday or festival, it is always a wonderful cake.

Millionaire's shortbread with a buttery shortbread base, chewy homemade caramel middle, and a smooth chocolate top. Three layers of British confection in every square.

Three-layer pistachio cake with white chocolate buttercream, orange zest, and almond extract. A showstopper dessert with chopped pistachios pressed into the frosting.

Three-layer chocolate pudding cake with rich chocolate custard between cocoa sponge layers, baked in a water bath and served with a Grand Marnier bittersweet chocolate sauce.

Lighter pound cake made with egg whites instead of whole eggs and buttermilk for a tender crumb. Flavored with vanilla and a hint of mace, no yolks needed.

Black pepper biscotti studded with sweet chopped figs, twice-baked to a crisp snap. The peppery warmth plays against the figs' honeyed sweetness, making these as good with a cheese board and wine as with coffee.

Crisp meringue tart shells baked low and slow, filled with fresh sliced strawberries. Light, airy dessert cups with a Pavlova-like crunch and soft center.

Old-fashioned cut-out sugar cookies brushed with egg-white glaze and sprinkled with nuts or sugar. A versatile rolled cookie that goes thin and crisp or thick and soft to suit any occasion.

Pink maraschino cherry layer cake with cherry juice in the batter, chopped nuts, and fluffy 7-minute icing. A retro party cake with a pretty blush color and sweet cherry flavor throughout.

Low-fat gingerbread made with whole wheat flour, applesauce instead of oil, egg whites instead of whole eggs, and buttermilk for a moist spiced cake with no added fat.

Italian almond-hazelnut biscotti twice-bake to crisp dipping cookies with lemon zest, almond extract, and toasted nuts. Lower-fat traditional Italian style, keeps a month in a tin.