This flourless chocolate-vanilla marble cake has a texture between fudge and cheesecake. The chocolate marbles between the vanilla for a gorgeous look.

Gingerbread cupcakes are swirled with a cardamom cream cheese frosting. The gingerbread cupcakes are great for kids. Spread the frosting on everything.

This semolina-olive oil cake is a rustic cake with a moist texture, thanks to the semolina, olive oil, and wine-grape syrup. The cake can be made ahead.

Layers of apples are tossed in a baking dish, covered with a cinnamon-scented crumb mixture, then drizzled with orange juice. A perfect cake for Passover.

Forget souffle dishes. This recipe for lemon souffle is made in a nonstick skillet. Serve the lemon souffle right from the pan at the table. Simple.

The summery combination of blueberries and whipped cream tops berry-filled mini cupcakes. Serve these delights for breakfast, brunch, or dessert.

For these mini-cheesecakes, buttery graham-cracker crusts cradle plenty of creamy cheesecake and swirls of raspberry puree. A definite kid-friendly treat.

Called Pastel Tres Leches in Mexican, this cake recipe is a luscious affair, perfect for soaking up the three milks. It’s slathered in whipped cream.

These little cupcakes are made with peanut butter and frosted with whipped bittersweet chocolate ganache, then decorated with a flower of salted peanuts.

Mini shortcake scented with ginger and nutmeg hug soft mounds of whipped cream, Grand Marnier-steeped raspberries, and slivers of crystallized ginger.

These small cakes, called queques, are flavored with a hint of citrus–lemon and orange. Have them for breakfast, tea, or as a pick-me-up with espresso.

Somewhat akin to a spice cake, this uber autumnal dessert takes a lovely autumnal lilt from pumpkin puree in the batter, maple syrup in the frosting.

This chocolate icebox cake is intensely flavored with chocolate and rum and lined with ladyfingers. Make the cake a day a head and keep it in the icebox.

This bittersweet chocolate cake is a deep, dark-as-night fudgy dessert that’s a cool ending to a dinner party on a starry evening. Chocoholics unite.

The combination of vanilla, coffee, and chocolate extracts lends great flavor, and the yogurt keeps the mocha cake moist. The cherry sauce is irresistible.

This inviting pound cake is the next best thing to a cup of eggnog. The dense, tender cake showcases the flavors of eggnog, rum, nutmeg, and currants.

Coconut snowball cupcakes are filled with fresh coconut curd and topped with a flurry of shredded coconut. These cupcakes are perfect for coconut addicts.

Flo Braker’s twist on the classic red velvet cake takes the form of a roulade, or jelly roll, spiraled around a silky white chocolate cream.

Chocolate and vanilla cake batter are swirled together for a delightful look and interested taste. Serve it as Bocuse suggests: with his vanilla custard sauce.

The highlight of this cheesecake is its chocolate brownie crust and squares of brownies baked into the cake. On top is a swirl of bittersweet chocolate.