This tender buttermilk cake with rich orange cream-cheese frosting is sure to become your go-to for any festive occasion. The recipe can easily be adjusted...
Author: Katherine Sacks
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding...
Author: Maggie Ruggiero
Author: Cindy Mushet
Author: Melissa Roberts
Author: Paula Keener-Chavis
Author: Catherine McCord
Author: Richard Snyder
An experiment I had that turned out rather delicious. Everyone I know loves it. Makes enough to ice and decorate a sheet cake. Store any unused frosting...
Author: babiiboi1990
Author: Bon Appétit Test Kitchen
Author: Gil Marks
A peanut butter cake with chocolate-peanut butter ganache filling and tangy cream cheese frosting decorated with chopped candy bars.
Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.
Author: Chris Morocco
Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier...
Author: Pableaux Johnson
I came up with this recipe when the orange juice in another recipe didn't fit the flavor profile I was looking for.
Author: JavaMama
Author: Fran McCullough
You can't beat the classics when it comes to desserts, and this is one of my best. Zesty, creamy and light-as-air, this cake is completely heavenly. It's...
Author: Donna Hay
This cake has an exciting strawberry flavor; the pink layers burst against a bright white frosting with a tangy cream cheese accent.
Author: Jocelyn Delk Adams
Great pimiento cheese is all about spice. Red peppers and hot sauce are essential to cutting through the richness of the cream cheese and cheddar.
Author: Todd Richards
Red velvet brownies with cream cheese topping.
Author: jenalee75
Author: Gert Schwartz
Author: Norma Shirley
Cakes like this carrot cake or banana bread are different than most cakes in that they call for oil, rather than butter.
Author: James Peterson