Sweet roasted beets and extra-virgin olive oil add earthiness to this delicate Bundt cake, a baking project that promises stunning results. Roasting the beets beforehand concentrates their sweetness, and...
Author: Jerrelle Guy
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 studded cake with a vibrant kumquat marmalade...
Author: Yotam Ottolenghi
Author: Amanda Hesser
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. The pastry chef Christopher Thé invented...
Author: Tejal Rao
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, and second, the aunt of one of my recipe testers,...
Author: Yotam Ottolenghi
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, and festive enough to prepare for a special...
Author: Tejal Rao
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 caramel at the bottom of the cake, then decorate the...
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 adds tenderness. Baking it in a shallow tart pan...
Author: Melissa Clark
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, sugar, eggs, vanilla, heavy cream and salt - but...
Author: Jennifer Steinhauer
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 cake with a golden top. I think just the very...
Author: Melissa Clark
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 comfort and durability - make it on Thursday or Friday...
Author: Dorie Greenspan
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
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 over when you lift them with a spatula or beaters....
Author: Martha Rose Shulman
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 ginger ramps up the cool spice flavor. The candied...
Author: Florence Fabricant
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 orange spongecake and blood-orange curd. If your kitchen...
Author: Melissa Clark
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 cake, this chocolate cake has layers that are...
Author: Samantha Seneviratne
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 chilled before serving to ensure it holds its shape....
Author: Claire Saffitz
This delicate cake is inspired by fraisier, a French cake made from layers of sponge, strawberries and cream. Fraisier cakes are elaborately constructed and typically combine several components to make...
Author: Claire Saffitz
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, Ala. Ms. Kilpatrick describes the cake as...
Author: Melissa Clark
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 should barely be perceptible, acting merely as...
Author: Amanda Hesser
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 spices and pumpkin purée is encased in a layer...
Author: Yossy Arefi
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 oil. It does require a little effort and the use...
Author: Mark Bittman and Sam Sifton
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, in the wintertime. It's hard to mess up, comes together...
Author: Julia O'Malley
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 and a sprinkle of crystallized ginger push...
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 Charles's aunt Laura Daniels, who got it from a nursing-home...
Author: Kim Severson
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). In any case, it's a simple, excellent cake...
Author: Melissa Clark
This recipe for bibingka, the celebratory rice cake traditionally eaten around Christmastime in the Philippines, comes from the New York restaurateur Nicole Ponseca. It's a savory side dish with an edge...
Author: Tejal Rao
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 happy. And the trick to baking with it is simple:...
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, ethereal cake topped with glistening, caramelized...
Author: R. W. Apple Jr.
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, or else they'll remain too crunchy. For best...
Author: Martha Rose Shulman
The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination. Though usually topped with colorful candied fruits, this summery version is covered with ripe...
Author: David Tanis
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 are to make. This one is tender, moist and filled...
Author: Melissa Clark
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, although you can use other dried fruit,...
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 the baking gods keeps you from ditching the mess...
Author: Dorie Greenspan
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 ras malai, combines rose water, ricotta cheese...
Author: Melissa Clark
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 and a white-chocolate ganache spread willy-nilly....
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 serve it for Passover, be sure to use kosher for...
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 has all the richness of the baked version without...
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 Arefi, which often incorporates Middle Eastern ingredients...
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 chilled before serving to ensure it holds its shape....
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 adds a complex brininess to what can be an overly...
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 (a full half cup!), it makes for a decadent dessert...
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 sit down to your meal, popping them in the oven just...
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. The meal ended with this simple almond cake. Ms....
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 celebrities, and turned out five when the chef...
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 an American. I've had plenty of bad ones --...
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 (dyed yellow frosting and a black cat of...
Author: Sara Bonisteel
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 cake, which tastes wonderful on its own, but...
Author: Yossy Arefi
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, or else they'll remain too crunchy. For best...
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 a pleasant fruity flavor while keeping the cake moister...
Author: Samantha Seneviratne