Yup. This cake is vegan. It’s also chocolate through and through. Dare you to guess which of those facts is inspiring omnivores and vegans alike to rave.

Looks like an upside-down cake. Tastes like an upside-down cake. Yet this cake couldn’t be more right-side up, with no scary moment of wrecking, er, reckoning.

The true beauty of this Bundt depends on your perspective. Does it lie in its stunning silhouette? Its intensely chocolatey chocolatiness? Or its lazy day ease? You tell us.

We’ve no clue why the French felt compelled to roll chocolate cake with ganache in the likeness of a log. But with a taste like this, who the heck cares?

A charmingly old-fashioned cake that puts to lovely use the abundance of late-summer zucchini languishing in your veggie bin or garden.

This super simple, purple-stained cake—er, what’s left of it—bears no surprises. Just old-fashioned goodness and the season’s most compelling fruits. Got milk?

A simple, old-style French dessert that’s as easy to toss together as it is to tie a scarf.

This irresistible tea cake is essentially dessert masquerading as breakfast or lunch or well, let’s just say it’s perfect pretty much any time you crave something sweet.

Flaunting an ever-practical, always-stunning, goes-with-anything white, this froufrou coconut cake livens up holidays, dinner parties, bridal showers, weddings, birthdays, and Tuesday nights.

These little ditties are miles away from the cello-wrapped Twinkies you grew up eating. They’re delicate sponge cakes filled to bursting with a lappingly good seven-minute frosting.

How do you define a true New York-style cheesecake? A sweet graham cracker crust cushioning a smooth, rich, moan-inducing filling with a lemony lilt. In other words, this recipe.

Ah, blood orange olive oil cake. It’s moist, dense, and full of citrusy goodness. It makes a perfect ending to a meal or, even better, a great start to the day.

Sit down and cut yourself a slice of this espresso cake. It’s rich with robust coffee flavor, moist with butter, and crowned with a drizzle of a coffee glaze.

This spicy cake can be served as is, even better soaked with rum syrup. A lovely gift this cake will make, wrapped in parchment and tied with a bow.

The best pumpkin recipes have been gathered together in this all-in-one autumn collection for holiday eating and giving.

This stunning Southern belle and its dozen tiers—yup, count ‘em, all 12 of ‘em—is astonishingly easy to make thanks to a savvy cake-baking tactic. Easy peasy.

Say hello to the most requested recipe of the New York Times. This plum torte by Marian Burros appeared in the food section a total of twelve times. Translation: a real winner.

Also called a Dutch baby, this pancake makes for a dramatic-looking breakfast and dessert. Baked in the oven, the pancake poufs up—toasty and high. Ahhh!

Because this apple cake calls for peanut oil in place of butter, the result is an ethereal texture and light flavor. But one question: Who’s Teddie?

This boldly flavored classic Portuguese cake with an unforgettable crumb smacks of citrus in a way that no other cake can. The secret? A fruity olive oil, winter oranges, and this recipe.