A lush combination of a Southern upside-down cake and a French tarte tatin, this cake is deeply caramelized on top and light and fluffy beneath. The chef...
Author: Julia Moskin
Amanda Saab, a social worker and home cook who lives near Detroit, riffs on her Lebanese grandmother's recipe for namoura, a cake made from semolina flour,...
Author: Tejal Rao
This is the kind of dessert worth dreaming about: a buttery yellow cake topped with a chocolate-sour cream frosting, made doubly rich with cocoa powder...
Author: Erin Jeanne McDowell
Nutty whole-wheat flour and semisweet chocolate are a winning pair in this easy-to-make one-bowl loaf cake. Whole-wheat flour gives this cake depth and...
Author: Yossy Arefi
The exquisite combination of raspberries and cream is made even more so by the addition of this light, finely textured sponge cake. The cake should be...
Author: Claire Saffitz
Making this cake, which is adapted from "Sweet," by Yotam Ottolenghi and Helen Goh, is a labor of love, but that's only appropriate, for a cake adorned...
Author: Yotam Ottolenghi
A sweet ending for a summer solstice party, this spongecake is light and not too sweet, and the cream and berries make it seem almost more of an unmolded...
Author: Nigella Lawson
You can use any kind of berries - fresh or frozen - for this jammy twist on the classic pineapple upside-down cake. Just note that adding all or mostly...
Author: Melissa Clark
The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination. Though usually topped with colorful candied...
Author: David Tanis
This bright and beautiful Southern staple has a hint of chocolate flavor that's paired with a cream cheese frosting, keeping it from being too sweet. Part...
Author: Millie Peartree
The gentle bite of fresh ginger and spices pairs wonderfully with bittersweet chocolate. Sticky molasses and spicy ginger flavor this warm and cozy one-bowl...
Author: Yossy Arefi
If you think you don't need another Bundt cake recipe, this one exists to prove you wrong. Adapted from Nell Lewis of Platte City, Mo., who entered the...
Author: Margaux Laskey
This simple cake is studded with large pieces of fruit, so that each slice has its own piece of tender baked apple. Press the apples gently into the batter...
Author: Erin Jeanne McDowell
Soaking a cake in liquor or syrup is an old concept. Bake a standard cake, like this golden one, and when it's done, pour enough sweetened, butter-laden...
Author: Mark Bittman
In this country, ingestion of the pineapple upside-down cake has often been used as proof of citizenship - unless you had some as a child, you simply weren't...
Author: Jonathan Reynolds
In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced...
Author: Julia Moskin
This humble dessert would never win a beauty contest when pitted against a towering layer cake swirled with frosting, but what it lacks in looks, it makes...
Author: Molly O'Neill
Susan Levin Turner has taught many Southerners, both professional chefs and home cooks, how to bake a proper cake. She has made cakes for politicians and...
Author: Kim Severson
More coffeecake than dessert, this moist apple cake is pure comfort, with candied ginger, a touch of honey in the batter and a honey glaze. New crop autumn...
Author: David Tanis
The flavor of this ultrabuttery layer cake, adapted from Odette Williams's "Simple Cake" (Ten Speed Press, 2019), can be as mild or pronounced as you like,...
Author: Melissa Clark
This orange cranberry cake is a gift to the holiday baker. It can be made ahead. It travels well. And it can be brought out any time of day - with coffee...
Author: Joan Nathan
This layer cake is affectionately referred to as "Grandma's Cake" by many Southerners. Using jelly as the filling and the frosting is a wonderful way to...
Author: Vallery Lomas
This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn't required for drinking...
Author: Eric Kim
This towering trifecta of flavor and texture - crisp wafer, creamy peanut butter and glossy dark chocolate - comes together quickly and easily. The hidden...
Author: Gabrielle Hamilton
An American classic, Boston cream pie isn't a pie at all. Its base is an old-fashioned hot milk cake, a downy-soft, buttery yellow cake. How you whip the...
Author: Samantha Seneviratne
Maida Heatter's famous lemon cake first appeared in The Times in a 1970s feature highlighting a few of her best-loved cake recipes. This one was actually...
Author: Craig Claiborne
A roulade is a classic dessert made by rolling a thin cake around a flavorful filling, which creates an inviting swirl once sliced. This roulade starts...
Author: Samantha Seneviratne
Chocolate lovers will enjoy this festive, spirited cake from Maida Heatter, the cookbook author and pastry chef. Rich with chocolate, coffee and bourbon...
Author: Moira Hodgson
This cake, at its best when warm, is full of dark molasses flavor and three kinds of ginger (fresh, ground and crystallized). It can be served with powdered...
Author: Erin Jeanne McDowell
This deeply moist ginger cake is adapted from David Lebovitz, the former pastry chef at Chez Panisse in Berkeley, Calif., who included the recipe in his...
Author: Amanda Hesser
Layered with whipped cream, raspberry purée, saltines and fresh fruit, this easy icebox cake balances bright, fresh flavors with tangy cream cheese. The...
Author: Erin Jeanne McDowell
This prune apple cardamom cake by the chef Genevieve Gergis was inspired by sticky toffee pudding, a dish that her husband and business partner, the chef...
Author: Joan Nathan
For the chef Isa Fabro of IsaMADE in Los Angeles, the use of super-ripe Manila mangoes (native to the Philippines) is central to this no-bake dessert,...
Author: Ligaya Mishan
This dessert delivers all the warm spices of pumpkin pie along with the tangy creaminess of cheesecake. To help the filling come together easily, make...
Author: Vallery Lomas
This beautiful tea cake from the San Francisco chef Elisabeth Prueitt has all the fall flavors of pumpkin spice channeled into a moist, spicy loaf with...
Author: Tejal Rao
Extra-virgin olive oil gives this easy cake richness and a tender crumb. The cake keeps well for several days, as does the syrup, so it makes sense to...
Author: David Tanis
Created as a first birthday treat for a little girl, these are a sweet example of something that is simple but memorable. The look is adorable: a cake...
Author: Dorie Greenspan
Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name. The cake is built for...
Author: Dorie Greenspan
This simple one-bowl recipe highlights blueberries and poppy seeds in a fluffy vanilla- and almond-scented batter that comes together in a flash. It travels...
Author: Yossy Arefi
In this trifle-like dessert, a tender coconut macaroon cake is layered with whipped cream and juicy ripe peaches. It's allowed to rest in the refrigerator...
Author: Melissa Clark
Boozy, soggy, creamy, sweet and tart, this simple cake is somewhat like a tiramisù, since it is layered with ladyfingers. (But let's not call it a tiramisù,...
Author: David Tanis
This simple, warmly spiced pumpkin cake is enough to feed a crowd, making it a perfect holiday treat. It's also relatively versatile: You can serve it...
Author: Yossy Arefi
This small, rich, impressive cake is a bit of a magic trick. It looks like a standard buttercream-covered cake, but cut it open, and it reveals several...
Author: Tejal Rao
Without much prompting, Maria Luca Caudullo, whose in-laws founded the Bronte pistachio company Antonino Caudullo, will reel off any number of pistachio...
Author: Florence Fabricant
Clafoutis is a classic French dessert most often made with cherries. But since clafoutis is little more than a rich, sweet pancake batter poured over fruit...
Author: Mark Bittman
Layer cakes are formative for Southerners: They grace wedding tables, shiva gatherings, quinceañeras, baptisms and funerals. Because of this - and because...
Author: Lisa Donovan
Migliaccio, often served at Carnival, is a lemon-ricotta cheesecake with a difference: a base of semolina flour, which makes it lighter than your typical...
Author: Mark Bittman
Although black cake is descended from the British plum pudding, for Caribbean-born New Yorkers and their children, who number more than half a million,...
Author: Julia Moskin
This cake elicits awe on sight, and it's a delightfully easy stir-and-bake dessert created by Margarita Manzke, the pastry chef and an owner at République,...
Author: Alexa Weibel
In the height of summer, turning on the oven should be considered off limits, but we still need dessert. For that, there's the no-bake cheesecake, which...
Author: Yossy Arefi