Cake

Each bite of this luscious, melt-in-your-mouth banana cake is crowned with a crackly sugar crust that’s worth grabbing a kitchen torch to make.

Ayesha Curry’s holiday-worthy rum cake gets its cheery flavor from two kinds of rum: spiced rum in the cake batter and dark rum in the sticky maple glaze.

Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.

This tender, gently spiced cake enrobed in dark chocolate ganache requires that you make your own sweet potato purée. And yes, it’s absolutely worth it.

These showstopping miniature baked Alaskas are as foolproof as they are impressive, plus every easy-to-make component can be made ahead of time.

When life gives you lemons, make Mina Stone's irresistibly moist and zesty olive oil cake. 

If you wait all year for apple-picking season then spend all fall baking every single apple dessert, this earthy, nutty apple and rye cake has your name all over it.

Imagine if a cinnamon roll and a pound cake had a fluffy little baby, and that baby got drizzled with cream cheese icing. Thanks to Jocelyn Delk Adams and her grandmother, this baby is a reality (and we have the recipe).

Blueberries and saffron may seem like they’re from different worlds, but here they come together like delicious star-crossed lovers.

A no-bake icebox cake with fresh raspberries and smooth caramel cream to help you beat the summer heat.

Warm ginger and fragrant cardamom kick this classic loaf cake up a notch.

Tangy sour cherries meet sweet and pillowy cheesecake in the ultimate spring-to-summer dessert.

Extremely plush, fine-crumbed, and dare-we-say moist, this is like the best wedding cake—and you mix it entirely by hand.

A modern take on the classic poke cake, inspired by Celestial Seasonings Red Zinger tea, with a marshmallow whipped cream frosting.

The best part of this Passover-friendly flourless chocolate cake from Masa Madre bakery in Chicago might be the Mexico-inspired café de olla ganache that gets poured over top.

Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat cottage cheese.

This gluten-free cake is decadent and moist, with a surprising soufflé-like texture.

This lightly spiced chocolate cake from Yossy Arefi's book Snacking Cakes is packed with pumpkin purée and features spices often found in Mexican chocolate. If you choose to use it, the pinch of cayenne adds a pleasing bit of warmth. 

From the always-sunny brain of Flour Shop’s Amirah Kassem, this colorful, festive cake with a surprise filling is about as celebratory as it gets.

This cheesecake has a vanilla pound cake base, because why the hell not? You bake the cheesecake first, then the pound cake on top, and flip the whole thing over before decorating and serving. Room temperature eggs, cream cheese, and butter are vital to an evenly mixed cheesecake and fluffy pound cake. If you’re in a hurry, place the eggs in a bowl of hot tap water and zap the butter and cream cheese in the microwave in 10-second increments to quickly warm them up.