I have to thank a couple of people for this recipe: first, the chef Stevie Parle, of Dock Kitchen in London, who published the recipe to inspire this one,...
Author: Yotam Ottolenghi
Author: Marian Burros
This Southern delicacy contains no cheese, but a buttery filling with a hint of cheese-like curd adds color and luscious flavor.
Author: The New York Times
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
Author: Amanda Hesser
This deeply spiced carrot cake is studded with toasted walnuts and coconut, and sandwiched with a tangy mix of cream cheese and butter. It's also gluten-free,...
Author: Tejal Rao
The upside-down cake never goes out of style - and it can be revived again and again by exploring different flavor combinations. This one tops a medjool-date...
Author: Yotam Ottolenghi
This trifle is inspired by one of Sydney's most exquisite cakes - layers of almond dacquoise, ripe watermelon and rose-flavored cream, covered in strawberries....
Author: Tejal Rao
A combination of buckwheat and whole wheat flour gives this deeply buttery cake a character that is nutty, rich and complex, while a little almond flour...
Author: Melissa Clark
When I posted a photo of this very modest-looking cake on Instagram, I was blown away by the response. Honestly, it didn't look like much - a generic yellow...
Author: Melissa Clark
The magic thing about this cake is that it gets better by the day - ever so slightly sweeter and more settled into its flavors.
Author: The New York Times
Every cook needs a go-to poundcake recipe, and this one, adapted from Denise Moseley of Houston, is just that. It's nothing fancy - just butter, flour,...
Author: Jennifer Steinhauer
This is a layer cake in the loosest sense of the term. The cake looks like a giant toasted marshmallow, and beneath its swirled meringue are layers of...
Author: Melissa Clark
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
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
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 cake is a simple delight, a nice ending for a rich dinner or something to enhance teatime. It depends on ginger, the candied kind, though some ground...
Author: Florence Fabricant
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 recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt's Bottega restaurant in Birmingham,...
Author: Melissa Clark
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
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
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
The ridicule that most fruitcakes face has everything to do with bad recipes, which skimp on fruit and load on the batter. In a good fruitcake the batter...
Author: Amanda Hesser
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
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
I discovered that candied fruit likes getting soused with currants or dates, and that it isn't fussy about the medium: sherry, rum or Cognac all make it...
Author: Kay Rentschler
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 for bibingka, the celebratory rice cake traditionally eaten around Christmastime in the Philippines, comes from the New York restaurateur Nicole...
Author: Tejal Rao
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
This crunchy, spicy carrot cake is much lighter and less cloying than most I've tasted. It's important to grate the carrots on the fine holes of your grater,...
Author: Martha Rose Shulman
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
The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination. Though usually topped with colorful candied...
Author: David Tanis
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
Layer cakes are always festive, particularly when they are four-layered, fluffy and cloudlike. This one, based on the flavors of an Indian dessert called...
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 cake, which was developed by the British-Israeli chef Yotam Ottolenghi, may not look perfect. You may end up with cracked layers, roughly cut edges...
Author: Sam Sifton
This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons). We like it with fresh berries. If you want to...
Author: Joan Nathan
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
Ground pistachios give this loaf cake a lovely nutty flavor, green hue and tender crumb. It's adapted from the cookbook "Sweeter Off the Vine," by Yossy...
Author: Emily Weinstein
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
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
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 is a fancy restaurant dessert that's easy to make at home: mix up the little cakes, stash them in a fridge for a day and then take them out as you...
Author: Nigella Lawson
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
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
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
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
This crunchy, spicy carrot cake is much lighter and less cloying than most I've tasted. It's important to grate the carrots on the fine holes of your grater,...
Author: Martha Rose Shulman
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 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