Banana pudding with a twist, this icebox cake embraces chocolate wafers instead of the classic vanilla. After a bit of time in the fridge, the cookies...
Author: Samantha Seneviratne
This buttery snacking cake is a bit like banana bread, but richer, and topped with a sticky caramel frosting that is dotted with crunchy flakes of sea...
Author: Melissa Clark
The original tunnel-of-fudge cake won second place in the 1966 Pillsbury Bake-Off Contest for the late Ella Rita Helfrich of Houston. That version used...
Author: The New York Times
It may strike you as curious, but adding an entire orange to this easy snacking cake, rind and all, imparts a wonderful flavor reminiscent of orange marmalade,...
Author: Samantha Seneviratne
This moist, darkly bittersweet snacking cake is easily mixed with a whisk. Using a neutral oil rather than butter allows the chocolate flavor to shine,...
Author: Melissa Clark
This easy pineapple-carrot cake first ran in The New York Times Magazine in the spring of 1972, and it is one of the recipes that former Times columnist...
Author: Jean Hewitt
Baked alaska is beautiful, elegant and dramatic. It's easy to make; it's convenient (it must be made ahead); it's got ice cream (enough said); it's got...
Author: Dorie Greenspan
It's worth tasting a few brands of graham crackers to find one you particularly like - preferably one with whole-wheat flour and a good dash of salt and...
Author: Julia Moskin
Legend has it that the St. Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee...
Author: Melissa Clark
This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. It's...
Author: Melissa Clark
Also known as el pastel imposible (the impossible cake), chocoflan is a baking wonder, its layers of chocolate cake batter and dulce de leche flan swapping...
Author: Genevieve Ko
Named after a customer at Brennan's restaurant in New Orleans, bananas Foster is traditionally served over vanilla ice cream or over pound cake. But what...
Author: Millie Peartree
Bixente Marichular, founder of the Musée du Gâteau Basque in Sare, France, says the pastry is part of Basque patrimony: Every family has a recipe, and...
Author: Dorie Greenspan
The spices in this cake from "Live Life Deliciously" by Tara Bench (Shadow Mountain, 2020) are, indeed, those you'd use if you were mulling cider or wine....
Author: Dorie Greenspan
In this stunning dessert, a moist and soft chocolate poundcake is topped on two sides - bottom and top - with crunchy, slightly salty streusel flecked...
Author: Melissa Clark
This cake, which is adapted from "Nothing Fancy: Unfussy Food for Having People Over," is so good and so simple to put together, you might come to call...
Author: Alison Roman
This is an exceptionally velvety and tender cake, reminiscent (in the best possible way) of the frozen pound cake you might buy at the supermarket. Perfected...
Author: Julia Moskin
With a poundcake-like texture and zippy lemon flavor, this tender treat is loaded with grated citrus zest and topped with a sweet, mellow coconut frosting....
Author: Melissa Clark
This super-simple tropical cake contains a hefty amount of mashed bananas and crushed pineapple. Often associated with the American South, where it is...
Author: Vallery Lomas
Bibingka is a cake made of rice flour, so it's naturally gluten-free, chewy but tender throughout, with a soufflé-like fluffiness. It's traditionally...
Author: Angela Dimayuga
This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts." The cake is rich, dense and...
Author: Melissa Clark
The paradox of a fruit crisp is that it's usually not crisp, nor is a fruit crumble necessarily crumbly. Here, however, the crumbs are as crisp as cookies,...
Author: Melissa Clark
This version of the classic Southern cake takes all of fruitcake's best elements - bourbon-soaked dried fruit, toasty pecans and shredded coconut - and...
Author: Yewande Komolafe
Cédric Grolet, the pastry chef of Le Meurice hotel in Paris, is famous for his Instagram feed, which has nearly a million and a half followers, his tattoos...
Author: Dorie Greenspan
On my first day in Lisbon, I became a statistic: I lost all my credit cards to a talented thief on the No. 28 tram. After "the incident," I wanted to leave...
Author: Dorie Greenspan
This simple and tender cake is prepared entirely in the food processor, with juicy apricots, fragrant vanilla and nutty almond flour, which accentuates...
Author: Kay Chun
Japanese cheesecakes, sometimes called soufflé or cotton cheesecakes, have a melt-in-the-mouth texture that's like a classic cheesecake crossed with an...
Author: Melissa Clark
The women of the Thursday Afternoon Cooking Club in Wichita, Kan., have been preparing lunches for each other since 1891. Originally conceived as a way...
Author: Kim Severson
If the flavors of winter could be rolled into one, then this meringue roulade would be the result: Warming cinnamon, burnt honey, sweet apples and tangy...
Author: Yotam Ottolenghi
This moist and tender cake has a similar texture to pumpkin or banana bread, with a delicate pear flavor scented with nutmeg and a touch of clove. But...
Author: Melissa Clark
This simple and tender cake is prepared entirely in the food processor, with juicy apricots, fragrant vanilla and nutty almond flour, which accentuates...
Author: Kay Chun
This cake, adapted from "Baking With Dorie" (Mariner Books, 2021), is comforting and surprising. The ingredients that give it its name, miso and maple...
Author: Dorie Greenspan
It's worth tasting a few brands of graham crackers to find one you particularly like - preferably one with whole-wheat flour and a good dash of salt and...
Author: Julia Moskin
In this stunning dessert, a moist and soft chocolate poundcake is topped on two sides - bottom and top - with crunchy, slightly salty streusel flecked...
Author: Melissa Clark
The paradox of a fruit crisp is that it's usually not crisp, nor is a fruit crumble necessarily crumbly. Here, however, the crumbs are as crisp as cookies,...
Author: Melissa Clark
Legend has it that the St. Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee...
Author: Melissa Clark