Author: Jill O'Connor
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa...
Author: Alice Medrich
Author: Gil Marks
The dark brown sugar gives this cake a little molasses edge, which cuts the sweetness of the berries and the richness of the cream cheese.
Author: Yossy Arefi
I love to celebrate birthdays with the crew and my bandmates. When we're on the road, it's nice to have the band family celebrate. Jimi's birthday falls...
Author: Kimberly Schlapman
Author: Anna Stockwell
Passover, with its flour ban, creates difficulties for even the most adept of bakers, and many people crave inspiration. Here are a series of traditional...
Author: Ruth Joseph
The term bibingka usually refers to a certain variety of sweet Filipino cakes made from rice flour, though cassava (yuca) root can also be used to make...
Author: Marvin Gapultos
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won...
Author: Diane Morgan
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat...
Author: Abigail Johnson Dodge
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for...
Author: Nick Malgieri
Author: Carole Bloom
Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake...
Author: Raquel Pelzel
Author: Judy Collins
This might look like a relative of coffee cake but don't be fooled. The layer of streusel in this marbled loaf cake gets a complex punch of flavor from...
Author: Tara O'Brady
Author: Christina Lakey
Author: Matt Lee
A flourless, gluten-free, and grain-free chocolate cake reminiscent of chocolate-dipped macaroons with almonds, coconut, and ganache topping.
Author: Claire Saffitz
Author: Gil Marks
Author: Rick Rodgers
Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious....
Author: Kris Wessel
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with...
Author: Emeril Lagasse
This moist cake keeps beautifully for a day or two after you make it.
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the...
Author: Melissa Roberts
Author: Alexandra Leaf
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
Arden Zalman of Sebastopol, California, writes: "My husband and I dined at Syrah, in Santa Rosa, California. The food was delicious, the waitstaff was...
Nothing beats the flavors of rich chocolate, refreshing peppermint, and luscious vanilla ice cream on a hot day. This pretty ice box cake comes together...
Author: Katherine Sacks
The classic cheesecake features a nutty base of crushed graham crackers and a rich and fluffy cake.
Author: The Kraft Heinz Company
There's nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.
Author: Alison Roman
You don't need an electric mixer, oven, or cake stand to enjoy this decadent single serving of cake. It's mixed, cooked, and served in a mug.
Author: Katherine Sacks
Homemade Pineapple Cake is sweet, moist, and full of pineapple pieces!
Author: Holly Nilsson