This cake from Saudia Arabia, exploding with dates and topped with a caramel glaze that’s bubbled under the broiler, is perfect warm or at room temp.

Creamy pumpkin puree flavors this winning cheesecake. The crust, made from crushed gingersnaps and ground pecans, give the cake a distinctive snap of taste.

Like Hostess Sno Balls, these sno balls are made of chocolate cake, filled and coated with meringue frosting and dressed in a fuzzy coat of pink coconut.

No typo in this title, it’s a sauerkraut cake with chocolate – a fine dessert. In this mellow relationship, the chocolate tempers the bite of sauerkraut.

Nothing but the classic betty here, with blueberries, fresh creamery butter, and heavy cream. The only unorthodox, but welcome ingredient: rich brioche.

These vanilla-bean cupcakes are a personal cake. They say ‘just for you.’ They’re mini cakes-to-go with its own wrapper.

Nine thin layers of cake are sandwiched between butterscotch to form this beauty, then it’s smothered in more butterscotch. An ideal Thanksgiving cake.

A dark pudding-like chocolate cake flavored with espresso and hazelnut liqueur and studded with chopped hazelnuts is topped with a bittersweet chocolate glaze.

This pistachio cake is a cinch to make, and the combination of pistachio and lemon makes it a winner for breakfast, tea, or dessert.

A sheet of carrot cake filled is slathered with cream cheese frosting, sprinkled with candied pecans, then rolled up, jelly-roll style. A new twist.

An ooey, gooey chocolate cake filled with chocolate and chopped pecans is topped with an equally oozing layer of buttery sweet goodness.

A dark coffee-chocolate cake is covered with a thick, oozing chocolate icing laced with Irish whiskey. A decadent, grown-up recipe ideal for birthdays.

A gorgeous dessert, this almond cake has a rich, buttery flavor and toasted almond topping. Serve with strawberry-rhubarb compote or seasonal fruit.

These chocolate, deep-red devil’s food cupcakes are filled with an irresistible dollop of creamy cheesecake. Just want the kid in each of us craves.

This classic French dessert is an eggy cake that’s studded with currant, soaked with a vanilla-rum sauce and brushed with an apricot glaze.

Three layers of dark chocolate cake are filling and surrounded by a seven-minute frosting. The finish: sweetened coconut. This is a perfect birthday cake.

This Southern cake is bursting with fresh apple and spices, while the crunch of pecan adds the right bite. The caramel sauce makes it an over-the-moon dessert.

What makes this delicious apple cake so moist, besides the apples themselves, is a swirl of cream that’s poured on top and baked right in.

There’s nothing like fresh spicy gingerbread. This gingerbread cake is made with grated and ground ginger, cloves, and cinnamon for a rounded taste.

Sweet wildflower honey, toasted walnuts, orange zest, and vanilla flavor this light, homey cake. Serve it with coffee, as a dessert, or an afternoon snack.

This walnut torte comes in three layers and is filled and frosted with a light whipped cream. Breadcrumbs lend lightness, and walnuts and cloves, flavor.

Decadent is the only way to describe these cupcakes. The rich, mocha cake is filled with even richer chocolate cream, then topped with white chocolate frosting.

Buttery cupcakes made with lavender sugar are topped with a violet-colored icing and decorated with tiny sprigs of lavender. A delightful summer dessert.

The combination of tart, citrusy orange with sweet chocolate in this cake was a big hit at the Barefoot Contessa. And we’re sure it’ll be with you, too.

This luscious, buttery-flavored pound cake is scented with vanilla, almond, lemon, and orange. An apricot filling puts it over the top.