Author: Gil Marks
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
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
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
Author: Anna Stockwell
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
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
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
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
Author: Abigail Johnson Dodge
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: Carole Bloom
Author: Judy Collins
Author: Matt Lee
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
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: Christina Lakey
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
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
This moist cake keeps beautifully for a day or two after you make it.
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
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
Author: Melissa Roberts
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: Alexandra Leaf
Arden Zalman of Sebastopol, California, writes: "My husband and I dined at Syrah, in Santa Rosa, California. The food was delicious, the waitstaff was...
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
There's nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.
Author: Alison Roman
The classic cheesecake features a nutty base of crushed graham crackers and a rich and fluffy cake.
Author: The Kraft Heinz Company
At first glance, this cake seems to contain no butter or oil. But on closer analysis, I discovered that the butterfat contained in the cream was more than...
Author: Rose Levy Beranbaum
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
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