189 white vanilla cake recipes

These delicious and melted in your mouth cookies don't last long.

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.

Super chunky cookies pack four kinds of chocolate plus pecans and English toffee bits into a brown sugar dough. Bakery-style chocolate chip cookies with crispy edges and chewy centers.

Low-fat oatmeal muffins packed with warm spices, dried cranberries, and pecans. Made with maple syrup, orange juice, and egg whites for 12 healthy muffins.

Russian tea cakes (Mexican wedding cookies) with butter, almonds, and vanilla, baked low and slow then packed in powdered sugar. Tender, crumbly, and snow-white.

If you can't find orange cake mix, use white or golden---just use orange juice in place of the water when preparing the mix, and add 1 tsp. of orange extract/flavoring. To the topping I also add 3/4 tsp. each of vanilla and orange extract. Garnish, if desired, with Mandarin orange segments.

Add extra to your fudge, top it with this white vanilla frosting. This icing also works well with cakes.

Individual pound cakes baked in ramekins with lemon zest, vanilla, and beaten egg whites for a lighter texture. Buttery, golden mini cakes with a fine crumb and citrus fragrance.

Maple mocha topping made from whipped egg whites, maple syrup, instant coffee, and vanilla. A light, fluffy no-cook sauce for ice cream or angel food cake with zero fat.

Peach ice cream crown cake stacks vanilla ice cream and ladyfingers in a springform mold, finished with sliced peaches and a glossy white wine sauce. A no-bake summer showstopper.

Checkerboard cookies made easy with a fudge marble cake mix: build a black-and-white checkerboard from vanilla and chocolate dough strips, chill, slice and bake. A showy slice-and-bake cookie without the fuss.

Homemade Swiss roll, a light sponge cake baked thin, rolled while warm to keep it crack-free, then spread with vanilla buttercream and rolled into a tender, swirled slice. A classic teatime treat from scratch.

Raisin puree fat substitute for baking, made with just raisins, water, and vanilla. Replaces butter or oil 1:1 in cookies, cakes, and brownies while keeping baked goods moist and chewy.