HEALTHY RECIPES COLLECTIONS

Healthy cake recipes for birthdays, holidays and festive celebrations all year long

Who said you can’t have your cake and eat it too? Birthdays, holidays and other celebrations just aren’t complete without cake! However, traditional cake recipes are often loaded with fat, sugar and calories, taking some of the joy out of enjoying dessert. We’ve transformed the typical cake recipe by cutting back on white flour and limiting the use of full-fat ingredients, making healthier substitutions that will satisfy everyone’s sweet tooth. So bake up one of these delicious healthier cake recipes for your next celebration—and enjoy eating it too.

Chocolate Cakes | Cheesecakes | Fruity Cakes | Other Cakes | Cooking Tips | Related Articles

Healthy Cake Recipes

Chocolate Cakes

• EatingWell’s Died-and-Went-to-Heaven Chocolate Cake
• Flourless Chocolate Torte
• Mini Molten Chocolate Cakes with Mocha Sauce
• One-Bowl Chocolate Cake
• Texas Chocolate Sheet Cake

Cheesecakes

• Chocolate Truffle Cheesecake
• Lemon Verbena Cheesecake
• Marbled Pumpkin Cheesecake
• Pear & Ginger Cheesecake
• Praline-Crunch Cheesecake

Fruity Cakes

• Banana Cake with Coconut-Cream Frosting
• Blueberry Torte
• Everyone Loves This Fruitcake
• Key Lime Meringue Cake
• Linzer Cake
• Pineapple Upside-Down Cake
• Strawberry Patch Cake

Other Cakes

• Apple Butter Spice Cake
• Carrot Cake
• Cream Cheese Pound Cake
• Flourless Sponge Cake
• Maple-Hazelnut Coffee Cake

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Cake Cooking Tips

Baking with butter: Room-temperature butter for cake batter is one of the biggest culinary missteps. In fact, butter must be below 68°F to trap air molecules and build structure. Otherwise, the fat will be liquefied and the cake will be flat. To get “cool” butter: Cut refrigerated butter into chunks and let them sit in a bowl for 5 minutes before beating.

Mixing cake batter: Although you cannot overbeat the eggs, sugar and butter, you can overbeat the flour. If you do, you’ll develop the gluten and create a quick bread rather than a layer cake. Beat the flour just until there are no white grains of undissolved flour visible but not until the batter is completely smooth.

Cake flour: Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps ensure a tender crumb in cakes and pastries. To substitute for it in a recipe, use all-purpose flour, but reduce the amount used by 2 tablespoons per cup.

 
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