This dessert delivers all the warm spices of pumpkin pie along with the tangy creaminess of cheesecake. To help the filling come together easily, make...
Author: Vallery Lomas
This dessert is somewhere between a sponge cake and a clafoutis: light and airy, yet rich from the addition of dark chocolate and rum. Make sure you use...
Author: Yotam Ottolenghi
Clafoutis is a classic French dessert most often made with cherries. But since clafoutis is little more than a rich, sweet pancake batter poured over fruit...
Author: Mark Bittman
Without much prompting, Maria Luca Caudullo, whose in-laws founded the Bronte pistachio company Antonino Caudullo, will reel off any number of pistachio...
Author: Florence Fabricant
In her new book, "My Kitchen Year: 136 Recipes That Saved My Life," Ruth Reichl calls this the cake that cures everything. The recipe produces a large...
Author: Kim Severson
These moist, rich almond cakes are miniature versions of a classic flourless almond torte, embellished here with either chocolate ganache or cherry jam....
Author: Melissa Clark
The story goes that Pavlova, a dessert which both Australia and New Zealand lay claim to, is named after the prima ballerina Anna Pavlova, who performed...
Author: Eric Kim
This rich and decadent spiced pumpkin cake is just the thing to serve for an autumn celebration, Thanksgiving or otherwise. Chocolate chips and chopped...
Author: Florence Fabricant
This simple, warmly spiced pumpkin cake is enough to feed a crowd, making it a perfect holiday treat. It's also relatively versatile: You can serve it...
Author: Yossy Arefi
When my Paris friend, Bernard Collet, told me about this cake, a favorite for over 60 years in his family, I was expecting something tall, soft, frosted...
Author: Dorie Greenspan
This coconut cake was adapted from a recipe by Simone (Simca) Beck, best known as Julia Child's co-author on "Mastering the Art of French Cooking." She...
Author: Dorie Greenspan
If strawberry doughnuts are your thing, then this cake is absolutely your thing. A classic, old-fashioned buttermilk cake with bits of berries strewn throughout,...
Author: Alison Roman
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 is an easy spice cake from "The Joy of Cooking" made moist and delicious by using a stealthy ingredient: a can of condensed tomato soup. Make it and...
Author: Jennifer Steinhauer
Here's a cake that comes together with the push of a button - butter, sugar, eggs and cocoa as well as dark chocolate, almonds and amaretti cookies are...
Author: Dorie Greenspan
This beautiful tea cake from the San Francisco chef Elisabeth Prueitt has all the fall flavors of pumpkin spice channeled into a moist, spicy loaf with...
Author: Tejal Rao
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
Icebox cake, so named because it sets in the fridge or freezer, comes together with a little mixing and stacking. All it needs after that is time to chill,...
Author: Laurie Ellen Pellicano
This cake elicits awe on sight, and it's a delightfully easy stir-and-bake dessert created by Margarita Manzke, the pastry chef and an owner at République,...
Author: Alexa Weibel
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 towering trifecta of flavor and texture - crisp wafer, creamy peanut butter and glossy dark chocolate - comes together quickly and easily. The hidden...
Author: Gabrielle Hamilton
If you live near a store that sells good coconut ice cream, then please buy a tub to serve alongside. But these days I am all restraint and go simply for...
Author: Nigella Lawson
This cake was adapted from Kim Sunée, the Korean-born author of "Trail of Crumbs: Hunger, Love and the Search for Home" (Grand Central, 2008).
Author: The New York Times
For the chef Isa Fabro of IsaMADE in Los Angeles, the use of super-ripe Manila mangoes (native to the Philippines) is central to this no-bake dessert,...
Author: Ligaya Mishan
It is, I hope, the acceptable face of culinary cute: a chocolaty flourless cake that falls on cooling. The sides crack, forming the outside of the nest,...
Author: Nigella Lawson
This is a lovely moist cake that keeps well and may be made several days in advance of serving. Stored well wrapped and at room temperature, its flavor...
Author: David Tanis
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 magnificent version of the popular banana-pineapple-pecan cake developed by Southern Living magazine in 1978 is adapted from the chef Ashley Christensen's...
Author: Margaux Laskey
Just east of Bologna, Italy, the walled city of Ferrara is known for la torta tenerina, a kind of chocolate cake with an almost creamy interior and a thin,...
Author: Florence Fabricant
This cake is a showstopper that a baker with rudimentary skills could pull off. The topping is a toffee glaze made with brown sugar, agave, butter and...
Author: Oliver Strand
A birthday cake needn't be elaborate. A few layers of tender yellow cake and creamy chocolate frosting will do the trick. In this version of the classic...
Author: Alison Roman
Migliaccio, often served at Carnival, is a lemon-ricotta cheesecake with a difference: a base of semolina flour, which makes it lighter than your typical...
Author: Mark Bittman
This cake celebrates the sweet, jamlike texture of juicy ripe figs against the backdrop of a fragrant almond cake, with a sweet-and-sour tamarind glaze...
Author: Nik Sharma
The gentle bite of fresh ginger and spices pairs wonderfully with bittersweet chocolate. Sticky molasses and spicy ginger flavor this warm and cozy one-bowl...
Author: Yossy Arefi
Extra-virgin olive oil gives this easy cake richness and a tender crumb. The cake keeps well for several days, as does the syrup, so it makes sense to...
Author: David Tanis
This deeply tender orange cake is the perfect backdrop for a vivid sauce made of blueberries, sugar, lemon juice and cornstarch. The cake and syrup are...
Author: Matt Lee And Ted Lee
This recipe for a tres leches cake (a traditional syrup-soaked confection from Latin America) takes a good thing - namely the combination of milks that...
Author: Melissa Clark
For 34 years, Otis Lee drew crowds to Mr. Fofo's Deli, his Midtown Detroit restaurant, with sky-high corned beef sandwiches and lemon-glazed poundcake....
Author: CC Allen
Sweet roasted beets and extra-virgin olive oil add earthiness to this delicate Bundt cake, a baking project that promises stunning results. Roasting the...
Author: Jerrelle Guy
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
Even though this cake is packed full of dates, bananas and tahini (also known as tahini paste in Britain), it's surprisingly soft and light. You can serve...
Author: Yotam Ottolenghi
This extraordinary cake is a sophisticated riff on the ubiquitous zucchini bread. It's more delicate and tender than the classic loaf, fresh ginger and...
Author: Molly O'Neill
This deeply spiced gingerbread cake recipe comes from the cookbook author Genevieve Ko, who found inspiration in the light-as-air cakes she tasted from...
Author: Tejal Rao
Some cheesecakes are the culinary equivalent of a punch in the gut: too sweet, too heavy, too filling. This one, first published in The Times in 1984,...
Author: Marian Burros
Crème fraîche enriches this flourless cake, and dark cocoa powder bolsters its chocolate flavor. Both fresh and dry ginger add a nuance of heat and spice...
Author: Susan Spungen
Fall in simple skillet cake form, this easy pumpkin cake that can be made in one bowl. The frosting is fluffier and comes together more quickly with the...
Author: Erin Jeanne McDowell
The key to success with angel food cake is not overbeating the egg whites, which means you should never go above medium speed, and the peaks should fold...
Author: Martha Rose Shulman
In this trifle-like dessert, a tender coconut macaroon cake is layered with whipped cream and juicy ripe peaches. It's allowed to rest in the refrigerator...
Author: Melissa Clark
In this intensely rich recipe, you'll jazz up a fudgy chocolate soufflé cake with crème fraîche and candied, cinnamon-scented butternut squash, turning...
Author: Melissa Clark
This simple, summery cake gets its rustic texture from polenta and ground almonds. Most of its sweetness comes from cut peaches that bubble in a light...
Author: Tejal Rao