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
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
Layer cakes are formative for Southerners: They grace wedding tables, shiva gatherings, quinceañeras, baptisms and funerals. Because of this - and because...
Author: Lisa Donovan
The tangy, rich cream cheese topping on this cake can travel - even on a hot day. Silky with sour cream, it bakes right over the batter and develops a...
Author: Genevieve Ko
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
This dense and deeply figgy cake, adapted from Eli's Table in Manhattan, gets its complex flavor from a combination of fresh figs and fig jam, seasoned...
Author: Melissa Clark
Loose Earl Grey tea stirred into buttery cake batter adds a sweet, floral essence that's subtle but lovely. A little dark chocolate and orange zest makes...
Author: Samantha Seneviratne
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
This recipe requires a little extra effort - you have to whip the egg whites separately and then fold them into the batter - but the reward is a light,...
Author: R. W. Apple Jr.
This recipe looks hard, but it's not. Promise. A very easy chocolate cake is transformed into a version of tres leches cake, the classic Latin American...
Author: Margaux Laskey
Strawberries from the farmers' market are tiny, packed with flavor, red all of the way through, and they put their supermarket counterparts to shame. This...
Author: Yossy Arefi
Blitz means "lightning" in German, referring to the lightning-quick way this old-fashioned cake comes together, at least compared with the more ornately...
Author: Melissa Clark
Making biscuits is a combination of technique, faith and magic. You pull the dough together with your hands, pass through a stage where only a belief in...
Author: Dorie Greenspan
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
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 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
This lightly spiced apple cake comes together in no time at all, and a few swoops of fluffy cinnamon cream cheese frosting dress it up for dessert. As...
Author: Yossy Arefi
This is a very light cake, similar to a lemon drizzle but with a ton more flavor. The rosemary and orange add delicious floral notes. A fluted Bundt pan...
Author: Yotam Ottolenghi
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
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
Layer cakes are pretty, but for many, they require far too much work to make on a regular basis. This cake, adapted from "Modern Baking: Cakes, Cookies...
Author: Margaux Laskey
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
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
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
With its soft, buttery crumb, this classic French cake is similar to a giant shortbread, though moister and more tender. Its hidden prune filling is traditional,...
Author: Melissa Clark
This tender cake is different from all the banana breads out there - possibly because Jim Lahey brings his celebrated skills as a bread baker to the recipe,...
Author: Melissa Clark
Most lemon cakes rely on zest and juice for flavor. This one uses the whole fruit, pith and all, for an intense citrus flavor. There's also almond flour...
Author: Melissa Clark
Blotkake, layered spongecake covered with drifts of whipped cream and fruit, is a dessert that Norwegians are passionate and possessive about. It is a...
Author: Julia Moskin
This buttery cake is filled with soft, caramel-infused apples and topped with an easy caramel frosting. It's better to err on the side of underbaking the...
Author: Erin Jeanne McDowell
The fine, feathery crumb of this dessert, which is on the lighter side of chocolate cakes, is balanced by a slather of glossy, fudgy frosting. A topping...
Author: Melissa Clark
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
A classic British bakewell tart is a threesome: a crust; a layer of raspberry jam - one chockfull of seeds; and a sponge cake redolent of almonds. Sliced...
Author: Dorie Greenspan
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
Don't mistake this impressive layer cake for a modest banana bread. It's a billowing, head-turning dessert covered in white swirls of coconut frosting....
Author: Melissa Clark
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
Though quite straightforward, this recipe for Norwegian apple cake from Nevada Berg's cookbook "North Wild Kitchen" did raise a question. A whole tablespoon...
Author: Florence Fabricant
In the introduction to this recipe from her cookbook, "Watermelon and Red Birds," Nicole Taylor notes that cooks in the Mediterranean and the Middle East...
Author: Nicole Taylor
This simple vanilla Bundt cake has plenty of freshly grated nutmeg to nod to the flavor of old-fashioned doughnuts. But since it's baked rather than fried,...
Author: Erin Jeanne McDowell
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 Technicolor cake is a project, but one you can pull off with a little elbow grease and lots of butter (nine sticks, to be exact). Most rainbow cakes...
Author: Erin Jeanne McDowell
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
A traditional flavor combination (butter pecan) melds with a modern one (salted caramel) in this magnificently burnished golden cake. Brian Noyes opened...
Author: Julia Moskin
This cake appeared in The Times in 1954 as Halloween Cake, the centerpiece for a children's party. When you strip away the original instructions for decoration...
Author: Sara Bonisteel
Why doesn't maple syrup find its way to American cheese platters the way chestnut honey does to Italian ones? We think it works particularly well with...
Author: Matt Lee And Ted Lee
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
This nutty sour cream coffee cake is rich enough to stand alone, but the bourbon caramel sauce elevates it to "special occasion dessert" status.
Author: Molly O'Neill
The name of this cake is somewhat deceiving, since most apple cakes are easier than pie (which is actually never that easy if you're making it from scratch)....
Author: Melissa Clark
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
Something magical happens when you layer crepes with cream to build a cake. The flavors intensify, you improve the cream to crepe ratio and there are more...
Author: Samantha Seneviratne
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