377 whit cake recipes

Food for the Gods: a Filipino-style date and walnut pudding baked in a water bath with whipped egg whites for a light, souffled texture. Served cold with whipped cream.

Sugar-free diabetic-friendly white layer cake with almond extract, whipped egg whites, and skim milk. Light and fluffy two-layer cake made with artificial sweetener instead of sugar.

Low-fat applesauce oatmeal muffins with rolled oats soaked in skim milk, whole wheat flour, and egg whites. No butter, no oil, and just 95 calories each.

Rolled animal cookies made from buttery sugar cookie dough with cream, cut into animal shapes and decorated with colored sugar, chocolate sprinkles, and raisins. Great for Christmas tree ornaments.

Adding chocolate to peanut brittle makes the brittle taste different from any you've ever had before.

A scrumptious cake that has a rich and delicious lemon filling that's perfect for a light dessert.

Quick pumpkin bundt cake using spice cake mix and canned pumpkin, topped with a Kahlua coffee glaze. A semi-homemade fall dessert with rich, warm spice flavor.

Whole wheat banana bread with no added fat - applesauce replaces butter and egg whites replace whole eggs. A wholesome, low-calorie loaf that stays surprisingly moist.

Raspberry angel food cake with fresh berries folded directly into the whipped egg white batter. Light, fat-free, and bursting with pockets of fruit.

Mud and Snow Tire Cake: a German chocolate poke cake soaked with sweetened condensed milk and caramel, topped with whipped topping and crushed Heath bars. The famous five-ingredient potluck winner.

Toasted coconut layer cake with zesty lime-lemon curd filling and fluffy coconut-crusted seven-minute icing. A tropical showstopper that's equal parts tangy and toasted-sweet.

Golden-topped baked corn pudding with a fluffy, cake-like texture from baking powder and rich heavy cream. Sweet corn kernels nestle into a tender, custard-soufflé hybrid.

Banana Cream Cake with Strawberry Cream Filling recipe

Gluten-free, dairy-free Banana Nut Pancakes made with rice flour and beaten egg whites for real fluffiness. Sweetened with honey, loaded with banana and walnuts, ready in 20 minutes.

Saffron-kissed almond biscotti with bright lemon zest and a glossy egg-white glaze. Twice-baked until dry and crisp, these Italian cookies actually improve after a few days in a paper bag.

A light, soufflé-style chocolate cake loaded with crushed Girl Scout Thin Mints, topped with rich chocolate ganache and a second layer of cookie crumbs. Your sleeve of Thin Mints, leveled up.