Tres leches, which means "three milks" in Spanish, refers to the whole milk, condensed milk and evaporated milk that make up a creamy soaking sauce for...
Author: Samantha Seneviratne
Upside-down cakes are easy, adaptable and beautiful no matter what kind of fruit you use. This one calls for any kind of summer stone fruit - peaches,...
Author: Melissa Clark
This is a big, bold lemony cake that uses the zest, juice and flesh of lemons for an extrapuckery bite. A thin layer of crackly lemon glaze coats the whole...
Author: Yossy Arefi
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
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 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
Like a cross between bananas Foster and pineapple upside-down cake, this homey dessert is topped with caramelized banana slices and crunchy walnuts. Cooking...
Author: Melissa Clark
These happy-looking cupcakes, with swirls of pink in the frosting, are only improved by a generous sprinkling of fun - in the form of popping candy, of...
Author: Yotam Ottolenghi
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
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
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
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
Sprinkles always bring joy to a cake, but add Pop Rocks and you have a celebration, complete with a mini fireworks show. This recipe from the chef Sheldon...
Author: Sara Bonisteel
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
With a texture that falls somewhere between pudding and ganache, this bittersweet torte is silky smooth and very rich. The whipped cream topping, run through...
Author: Melissa Clark
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
A version of this golden, tart-sweet confection was served at the 76th birthday of the legendary Southern chef, Edna Lewis. It is a true labor of love,...
Author: The New York Times
Rice flour makes this poundcake melt-in-your-mouth tender, and gives it a mild and delicate flavor that's spiced with a touch of black pepper. It keeps...
Author: Melissa Clark
This is the birthday cake I've made for my son since he was about 11. After boxed cakes, ice-cream cakes, a cake in a Darth Vader mold (that year, the...
Author: Dorie Greenspan
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
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
Like carrot cake, parsnip cake is lightly spiced, exceedingly moist and slathered with cream cheese frosting. This version, adapted from Susan Spungen's...
Author: Melissa Clark
This wheat-free chocolate cake with the earthy flavor of chestnuts is surprisingly light. The recipe is a slight adaptation from one in Alice Medrich's...
Author: David Tanis
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
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
A dulce de leche swirl adds caramel sweetness to this light, moist pound cake, adapted from Margarita Manzke of République in Los Angeles. Although Ms....
Author: Melissa Clark
This version of Linzer torte, a classic Viennese pastry, has a dough with a high proportion of ground hazelnuts and almonds. It is usually filled with...
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
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 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
The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination. Though usually topped with colorful candied...
Author: David Tanis
There is very little that needs to be said about a chocolate mousse cake. This one lives up to its name. It is gloriously intense. But the whisked egg...
Author: Nigella Lawson
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 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
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
Not your traditional gingerbread, this cake is flavored with familiar spices and enhanced with freshly grated ginger. (And yes, of course, there is still...
Author: Alison Roman
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 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
Joe Trivelli, the head chef of the River Café in London, has a recipe for an apple cake in his 2018 cookbook, "The Modern Italian Cook." It's simple to...
Author: Charlotte Druckman
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
The nice thing about this cheesecake is that it doesn't require a water bath or any sort of special baking pan: More shallow than a traditional version,...
Author: Alison Roman
From the outside, this looks like your standard, run-of-the mill poundcake. But slice into it, and you'll discover a ruby-red row of raspberries nestled...
Author: Molly O'Neill
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
Though there are many versions of king cake - the pastry eaten from Twelfth Night through Mardi Gras - many New Orleanians trace their best memories back...
Author: Kayla Stewart
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
Alex Levin, the pastry chef of Osteria Morini in Washington, adapted this Rosh Hashana honey cake recipe from his grandmother, an accomplished baker, though...
Author: Joan Nathan
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
You get the best of both worlds with this tender and moist cake adapted from a version that was served at the 76th birthday of Edna Lewis, the legendary...
Author: The New York Times
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
Emily Elsen and Melissa Elsen, sisters who run the Four & Twenty Blackbirds bakery in Brooklyn, hail from South Dakota, where their family ran a small...
Author: Sam Sifton