7,927 vanilla recipes

Swedish apple pie with no bottom crust, just a self-forming buttery cake-like topping over diced apples and nuts. One-bowl dessert ready in under an hour.

So very rich, so very wonderful. The candied cherries and raisins are sure to make you hungry for more.

Classic vanilla cupcakes made with the two-bowl method for tender, fluffy crumb and sky-high rise every single time.

A moist, no-fuss banana pineapple tube cake with cinnamon and vanilla. No mixer required. Just blend the batter by hand, pour into a tube pan, and bake until golden.

Sandcake is a Scandinavian butter cake made with three flours: all-purpose, potato flour, and rice flour. Incredibly fine-crumbed, tender, and rich with a golden crust.

Wheat-free Italian cream cake made with rice flour and buckwheat flour, loaded with coconut and nuts, topped with honey cream cheese frosting. A naturally sweetened, gluten-friendly Southern showstopper.

This recipe is a tradition in my husband's Swedish family. It makes enough cookies to feed the Swedish Army.

Lattice-topped cranberry raisin pie with a buttery vanilla filling and a sparkle of coarse sugar on top. A gorgeous, tart-sweet holiday pie that's a bold change from the usual pumpkin.

Paper-thin, crispy lace cookies loaded with chocolate chips and chopped pecans. Just half a cup of flour lets the batter spread into delicate, golden wafers with lacey edges. Soft out of the oven, shatteringly crisp once cooled.

Italian meatball cookies with warm spices, cocoa, raisins, nuts, and chocolate chips rolled into small round drops. A traditional Italian-American holiday cookie that looks like its dinner-table namesake.

Slice-and-bake refrigerator nut cookies with a buttery, crisp snap. Make ahead dough rolls keep in the fridge for fresh-baked cookies anytime. Three built-in variations included.

Homemade marshmallows made with gelatin, sugar, and vanilla. Pillowy-soft, fluffier than anything from the store, and perfect for hot cocoa, s'mores, or gifting.

Rhubarb tart with orange glaze layers tart-sweet rhubarb over buttery puff pastry, then gets brushed with a reduced citrus syrup. Two rectangles, one sheet pan, one of the easiest stone-fruit-season desserts going.

Pan di Spagna, the classic Italian sponge cake with eggs whipped to a ribbon, cake flour and cornstarch folded gently to preserve air. The foundation for tiramisu, zuppa inglese, and fruit-layered tortes.

Apple nut bread with brown sugar, cinnamon, sour milk, and a butter-sugar crunch topping. A moist quick bread loaded with diced apples and chopped nuts.

Chocolate crinkle cookies made with real melted unsweetened chocolate, rolled in powdered sugar, and baked until crackled. Deep, fudgy centers with a snowy sugar shell.