The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe,...
Author: Yotam Ottolenghi
Now considered a classic Hawaiian dessert, guava cake was created at Dee Lite Bakery in Honolulu, where it became widely popular. This version is adapted...
Author: Kiera Wright-Ruiz
Dutch-process cocoa and a bit of espresso powder give this simple one-bowl cake deep chocolate flavor without much effort. The generous swoop of fluffy...
Author: Yossy Arefi
Black forest cake, which originated in the Black Forest region of Germany, is typically made with a light chocolate sponge cake, soaked with cherry syrup...
Author: Samantha Seneviratne
Apricot halves, baked in a faux caramel of melted butter, brown sugar and spices, burst with punchy flavor in every bite of this cake. The sticky topping...
Author: Vallery Lomas
Tender and chewy, this big-batch dessert - as comforting as cake and as fun as bar cookies - is always a hit at parties. Mochiko, sweet rice flour, not...
Author: Genevieve Ko
This is a rich, special-occasion cake that takes the traditional Southern coconut cake to another level, with ground toasted pecans in the batter and an...
Author: Kim Severson
German chocolate cake is an American classic, named after a chocolatier called Samuel German (as opposed to the European nation). Milder than devil's food...
Author: Samantha Seneviratne
This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive...
Author: Mark Bittman and Sam Sifton
Topped with a pompadour of airy whipped cream frosting - which tastes comfortingly of hot cocoa - this cake is reminiscent of Black Forest gâteau but...
Author: Eric Kim
This recipe for bibingka, the celebratory rice cake traditionally eaten around Christmastime in the Philippines, comes from the New York restaurateur Nicole...
Author: Tejal Rao
This cake version of a peanut butter cup boasts moist devil's food cake wrapped around a soft, peanut buttery cake core. The peanut butter cake batter...
Author: Erin Jeanne McDowell
This delicate cake is inspired by fraisier, a French cake made from layers of sponge, strawberries and cream. Fraisier cakes are elaborately constructed...
Author: Claire Saffitz
Crackly on top and fudgy yet tender in the center, this cake tastes like a complex restaurant dessert, but comes together effortlessly in one bowl. Chocolate...
Author: Genevieve Ko
Softer and more fruit-filled than a coffeecake, but with a higher percentage of buttery batter than a cobbler, buckles are harder to classify than they...
Author: Melissa Clark
Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight...
Author: Yossy Arefi
This Turkish yogurt cake, adapted from the cookbook "Claudia Roden's Mediterranean," is similar to a lemon-scented cheesecake, but it's lighter and has...
Author: Melissa Clark
An easy cranberry jam lends its naturally pink hue and pleasantly tart flavor to this stunning cake. It's also tucked between the layers of a fluffy brown...
Author: Yossy Arefi
This cake recipe was adapted from the chef Larry Forgione, who served his grandmother's cake recipe at his restaurant An American Place. The dessert proved...
Author: Melissa Clark
This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger's, the legendary chain of Brooklyn bakeries that closed...
Author: The New York Times
Bundt cakes are classic showstoppers - big, lofty and usually dressed in elegant drizzles and drips of glaze. Here, a dense, moist cake full of warm fall...
Author: Yossy Arefi
This traditional Southern caramel cake is perfect for when you want layer cake, and you'd like it fast. It's light and fluffy under the sweet caramel glaze,...
Author: Millie Peartree
With their pleasant tang and gorgeous color, cranberries take this brunch staple to the next level. Here, they're nestled in a sour cream cake batter that's...
Author: Samantha Seneviratne
This tender, golden cake, adapted from Lindsey Shere's "Chez Panisse Desserts," walks the line between dense and light, with a fine, moist crumb and deep...
Author: Melissa Clark
Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson. It...
Author: Melissa Clark
Chunks of juicy, caramelized pineapple are strewn throughout this sour cream coffee cake, adding bright, fruity notes to the tender crumb. The streusel...
Author: Melissa Clark
This simple, lemon-scented olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream. The olive oil contributes...
Author: Samantha Seneviratne
This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska,...
Author: Julia O'Malley
One of the beauties of layer cake is that you can do much of the work in advance. The cake layers can be baked one day ahead, wrapped tightly and kept...
Author: Alison Roman
This simple sheet cake is packed with three kinds of spicy ginger: fresh, ground and crystallized. The cake is delicious on its own, but cream cheese frosting...
Author: Yossy Arefi
This classic poundcake has a boozy twist that's perfect for parties, St. Patrick's Day and beyond. Irish cream liqueur - a rich blend of Irish whiskey,...
Author: Erin Jeanne McDowell
Buttermilk makes this stir-together cake super tender, but you can use any milk you have in its place. Same goes for the fruit: Use your favorite frozen...
Author: Dawn Perry
Moist, fudgy and homey, this easy cake is made in a standard-sized food processor (yes, the batter will fit) and adorned with mocha frosting.
Author: The New York Times
Coconut oil and coconut milk add a tasty tropical essence to this moist pound cake. Be sure to buy unrefined virgin coconut oil, as it has the best coconut...
Author: Samantha Seneviratne
Stella Parks developed this recipe for an all-butter triple-layer chocolate cake with a shockingly tender crumb and deep, fudgy flavor. The cake looks...
Author: Tejal Rao
The key to making this exquisite, gravity-defying cake, which comes from Michelle Polzine of 20th Century Cafe in San Francisco, is patience. This cake...
Author: Samin Nosrat
This recipe proves that the perfect summer pound cake takes no special equipment or skill to pull off. Once you've prepared the peaches, this is essentially...
Author: Jerrelle Guy
Now, I love cheesecake and I love mangoes, the mangoes best eaten in their natural state, and preferably in the bath. But the two together make a dessert...
Author: Nigella Lawson
Expansive yet barely an inch tall, this chocolate-on-chocolate special of the Lone Star State starts with a cake that's even lighter than devil's food....
Author: Genevieve Ko
This lovely cake was inspired by the colors and flavors of pink lemonade. Don't be tempted to skip the first step of this recipe, which asks you to rub...
Author: Erin Jeanne McDowell
This almond cake is based on financiers, the small, usually ingot-shaped cakes first made in Paris in the late 1880s. The pastry chef Lasne created and...
Author: Dorie Greenspan
Alice's Tea Cup, which is owned by the sisters Haley Fox and Lauren Fox, is known for its scones, but the chainlet of teahouses in New York also makes...
Author: Alex Witchel
The South has about as many poundcake recipes as there are grandmothers. This one produces a higher, lighter cake than many recipes. It came from Dora...
Author: Kim Severson
In most classic coffee cakes, cinnamon plays a starring role, but this recipe puts coffee flavor front and center thanks to the addition of brewed coffee...
Author: Erin Jeanne McDowell
Maida Heatter, the legendary dessert-cookbook author, tested this recipe 20 times before deeming it good enough for publication in The Times in May 1972....
Author: Margaux Laskey
This exquisite recipe came to The Times in a 2001 article by Amanda Hesser about the first meal her now mother-in-law, Elizabeth Friend, prepared for her....
Author: Amanda Hesser
This is the birthday cake I've made for my son since he was about 11. After boxed cakes, ice-cream cakes, a cake in a Darth Vader mold (that year, the...
Author: Dorie Greenspan
This dark chocolate cake relies on stout beer to add malted notes. Coffee helps enhance the chocolate flavor, and sour cream keeps the cake moist for days....
Author: Laurie Ellen Pellicano
This creamy mango cheesecake has the unmistakable scent and taste of fresh limes and cardamom - and, best of all, it doesn't require you to turn on the...
Author: Nik Sharma
Upside-down cakes are easy, adaptable and beautiful no matter what kind of fruit you use. This one calls for any kind of summer stone fruit - peaches,...
Author: Melissa Clark