If you’re in the mood for something sweet and light, then I have the perfect recipe for you!
While we can’t say that desserts are completely healthy, we can definitely say that dessert shouldn’t be as bad as they used to be.
In fact, it should be fun and enjoyable…not to mention delicious!
That’s why I love recipes like the ones below.
They’re sweet, but not too sweet.
They’re light, but not featherweight.
They’re easy to make, but look fantastic.
If you like cakes with a layer of icing on top, then you’ll probably enjoy these.
If you like cakes with layers of buttercream on top, then you might just enjoy them a bit more.
And if you make them yourself, don’t forget to dust the top with powdered sugar before serving!
This Neapolitan cake is a classic dessert that has been around for decades.
It’s a beautiful, light-as-air cake studded with strawberries and topped with a vanilla icing frosting.
And though it looks like nothing more than flowers and cloud shadows, you’ll know exactly what to expect when you bite into this cake.
The crumb is tender, the frosting is delicious, and the strawberries are perfectly sweet.
It tastes like heaven on your tongue but looks like paradise in your mouth!
This mocha cake is rich, creamy, and so delicious!
It’s also a breeze to make – just mix the batter with instant coffee and cocoa powder.
The result will be a moist cake that’s a dream when topped with sweetened whipped cream.
It’s no surprise that this recipe is one of the most popular cakes on this list.
After all, it’s easy to execute, taste-test-and-enjoy it in just 45 minutes.
Yellow cake is one of the most popular cakes in America.
It’s also one of the easiest to make.
Start with yellow cake flour and sugar for a light, moist, and very flavorful cake.
Add eggs and milk for a thicker, denser batter that will hold its shape beautifully.
When baked, it will be golden brown, fluffy on top and crumbly on the bottom.
The texture is fantastic!
It’s soft and buttery with just enough tang to balance the sweetness from the honey.
If you’re looking for a simple dessert with a load of fall flavors, try this carrot cake recipe.
The sweet carrots are the perfect counterpoint to the moist and tender cake.
Every bite is bursting with texture and flavor, making this dessert one of my absolute favorite delights.
It has a wonderful combination of sweetness and spice infused into every bite, making it an excellent choice for fall celebrations.
I love pecan pie, but I never thought I could make it into a cake.
Now, I think I’ll take the wheel forever!
This pecan pie cake is rich and buttery with a crumbly texture.
The crisp exterior contrasts with the moist interior.
The secret to this delicious dessert includes brown sugar and cornstarch in the batter.
It gives you that lovely golden hue without adding any creaminess.
There are other types of flour such as white or spelt for a gluten-free option.
Bananas foster is a classic that all of us have grown up with.
It’s soft, sweet, and ridiculously delicious.
And though this recipe calls for bananas and rum, you can use any kind of bananas you like.
I love the addition of pecans or walnuts to add some crunch and mild sweetness.
The rum adds a little spunkiness too!
But don’t worry if you don’t have any rum available.
You can always use spirit instead.
This whimsical cake is the perfect summer dessert.
It’s made with a tender crumb, a creamy, peachy filling, and the most lovely rose petal garnish.
It’s sweet, tangy, and bursting with flavor at every bite.
The rose petals give this cake a gorgeous pink hue that adds to its delicacy.
And don’t worry about how long it takes to bake; it can be ready in just 45 minutes!
Boston cream poke cake is a decadent and tasty dessert that’ll knock your socks off.
It starts with a whipped cream-based batter flavored with vanilla, cinnamon, and orange.
The batter is piped into a cake pan, and it gets topped with more whipped cream and more chocolate chips.
If you love the idea of Boston cream pie but find it too much effort to make, try this instead! It just has an extra step (and some time).
I’ve been making honey cake for years, and it has never failed me.
It’s soft, moist, and sweet with a bit of an added crunch from the nuts.
And if you add some lemon zest to the frosting, it goes further than any other cake I’ve ever tried.
Another tropical cake that’ll blow your mind is this coconut mango layer cake.
The batter for this ridiculously moist and tender layer cake is made with sweetened condensed milk, mashed bananas, and a dash of cinnamon.
Top it with shredded coconut, fresh mango slices, and drizzled with coconut cream.
Impress your guests with the beautiful presentation and delectable flavor of this dessert!
This cake is a cross between white chocolate and peanut butter.
It’s super moist and fluffy with a thick, rich, and decadent peanut butter taste.
The white chocolate flavor creates the perfect balance of sweet and salty.
It’s not overpowering at all!
The best part is that this cake isn’t overly sweet or overly savory.
Instead, it’s just right; it has the perfect balance of flavors without being too overwhelming.
And here’s another one for the sweet tooths out there.
This cake recipe has all the flavors of fall and tastes like it came out of a bakery.
The pumpkin cake features a bright sweet flavor with notes of cinnamon and nutmeg.
It’s topped with swirls of maple streusel that make it even more irresistible.
Each bite will transport you to the land of sugar, spice, and everything nice!
This banana caramel Biscoff cake is the perfect way to celebrate your love of all things chocolate.
It’s a rich and decadent combination of sweet bananas, Biscoff cookie mix, and caramel.
If you like banana bread but want something a bit different, this one is for you.
Don’t forget to add some colorful sprinkles on top!
This brown butter cake is insanely rich and loaded with nutty flavors.
There are so many layers of flavor in this cake, you’ll want to dip your spoon in the batter before even taking a bite.
You won’t be able to stop at one!
The brown butter makes this cake incredibly moist, which means every forkful will melt right into your mouth.
If you love chocolate cakes but also love them extra rich and decadent, whip up this recipe.
There’s nothing quite like the smell of fresh cake baking in the oven.
And this peach cake is a perfect example.
The sticky, sweet peaches are the perfect addition to this moist and fluffy cake.
Don’t forget to drizzle some icing on top for that real-life bakery look!
This chocolate cake is a must-make for chocolate lovers.
It’s light and airy, with a delicious orange glaze that complements the rich chocolate perfectly.
And if you don’t have time to make your own orange glaze, this recipe has one ready in just 15 minutes!
Best of all, it’s so easy.
You only need three ingredients: flour, sugar, and butter.
Champagne cake is a light and sweet dessert that requires minimal effort.
It’s made with simple ingredients, so you can enjoy it anytime of the day.
Plus, you only need to put the cake in the oven for about 20 minutes.
You can then decorate it however you like to make it even more special.
Serve this cake with vanilla ice cream or whipped cream and fresh berries for a beautiful presentation.
I love the sweet and creamy texture of this dulce de leche cake.
It’s so moist and fluffy, and I just can’t resist a slice.
If you like your desserts to be a bit more fattening, try swapping the butter for coconut oil.
Or even vegan butter!
The next time you have guests over who are dairy-free or vegetarian, whip up this light dessert.
While most layer cakes are filled with a fresh, creamy custard, this one is a little different.
It’s sweet and marzipan-like but nonetheless wonderfully rich.
You’ll make it with brown sugar, butter, and cream of tartar in order to achieve that wonderful crumbly texture.
That gives it an earthy flavor profile, as well.
The peach filling is made with peaches that have been chilled overnight so they have time to develop the lovely color.
Then it’s mixed into the batter before being baked until light golden.
Lime and coconut together in one cake?
You know, this recipe is perfect for my sweet tooth!
This cake is insanely moist with a hint of sweetness from the coconut.
It also features a light lime glaze that coats every bite.
The best part?
The ingredients are super easy to come by pantry staples you probably already have at home.
I highly recommend making these guys ahead of time so you can enjoy them the next day.
I mean, it’s not often we get to eat cakes for breakfast!
This white chocolate raspberry cake is fluffy and rich with a lovely, light lemon flavor.
It’s super-moist and comes together in just 30 minutes!
The white chocolate gives it a beautiful smooth texture that you’ll want on your dessert plate (and on every slice of cake you serve).
Plus, the raspberry puree adds a sweet tangy flavor that pairs so well with the cake.
It doesn’t matter if you’re vegan or not, this cake is so good.
It takes just 20 minutes of prep and another 45 minutes to bake.
The cake itself is moist and rich in flavor with a light orange glaze that balances the vanilla-flavored frosting perfectly.
While the crumb is soft, the outside has plenty of crunch, thanks to both pecans and walnuts.
So while it’s not a chocolate cake, you should still get at least one slice out of each one!
Vanilla and pistachio are best together.
This cake is proof.
This particular recipe uses almond flour for a light and fluffy texture.
It also gives your cake the dreamiest aroma while baking.
As you can see, this dessert also comes loaded with flavor!
Finally, I get to talk about the ultimate indulgent dessert.
It’s a layer cake made with boxed cake mix and whipped cream.
This deep-dish is filled with a delicious, gooey filling of Oatmeal Cream Pie.
If you’re looking for a real treat, this is it.
If you love chocolate and cream, this cake will bring out the best in you.
It’s tender and moist with a velvety texture.
The filling is chocolatey and creamy without being overwhelming.
The oreos add just enough tanginess to balance everything out.
This cake is perfect for dessert or as a first course.
It will also be one of your new favorite desserts!
White Chocolate Raspberry Cake
- 6 ounces white chocolate
- 10 tablespoons unsalted butter
- 1 15.25- ounce box white cake
- 1 3- ounce white chocolate pudding
- 1/2 cup whole milk
- 1/2 cup full-fat sour cream
- 4 large egg whites
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 cups frozen raspberries
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 4 ounces white chocolate finely
- 1 1/2 cups unsalted butter
- 5 1/2 to 6 1/2 cups powdered sugar
- 4 to 6 tablespoons whole milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- fresh raspberries
- Set the oven’s temperature to 350. Cooking spray three 8-inch round cake pans, then line the bottoms with parchment paper. Cooking spray the paper and place the pans aside.
- White chocolate and butter should be combined in a microwave-safe bowl. Microwave the mixture on 50% power for 15 seconds at a time, stirring in between, until the chocolate is melted and the mixture is smooth. The remaining ingredients should be combined in a sizable mixing basin and mixed for 2 minutes on medium speed with an electric mixer. White chocolate is added and mixed by beating. Smooth with a spatula after evenly dividing the batter among the prepared cake pans.
- A cake tester put into the center of the cake should come out clean after baking for 24 to 28 minutes.
- In a small saucepan over medium heat, combine all the filling ingredients while the cake is baking. Stirring continuously, bring to a simmer, and cook until the mixture is very thick and sticks to a wooden spoon. Scrape into a little bowl, then put in the fridge until it is cool enough to spread.
- When the chocolate is melted and smooth, place it in a microwave-safe bowl and cook at 50% power for 15 seconds at a time, stirring after each interval. Let to cool for five minutes.
- With a stand mixer with the paddle attachment attached, beat the butter for 30 seconds or until it is light and creamy. Turn down the mixer to low and stir in the vanilla, salt, 4 tablespoons of milk, and 5 1/2 cups of powdered sugar until well blended. Turn the mixer to low and gradually add the cooled white chocolate. On medium, start the mixer, and blend until smooth. Add more milk if the frosting is too thick; more powdered sugar if it is too thin.
- Cake layers can be chilled before being evened with a long serrated knife if they are too concave for your tastes.
- Put one layer of cake on a cake circle or stand made of cardboard. Don’t go all the way to the edge of the cake when you spread half of the raspberry filling on top. On top of the filling, gently spread (or pipe) a layer of frosting, this time going all the way to the edge. Repeat the process with the remaining filling and icing. Add the last layer of cake on top.
- Using the leftover frosting, ice your cake and add any additional decorations. Serve.