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.

Nothing says loving from the oven more than luscious orange-infused chocolate cupcakes. They’re topped with an intense bittersweet chocolate frosting.

Layers of smooth coffee buttercream alternate with crunchy discs of hazelnut meringue that soften slightly when the cake is allowed to stand. Delicious.

This poppy seed cake is ultra-versatle. Frost it, fill it with preserves, or serve it toasted with butter. You can even make mini-poppy seed cakes.

Take just one bite of Flo Braker’s chocolate cake slathered in pistachio Bavarian cream frosting and we guarantee it will become your favorite dessert.

This almost flourless pecan torte is rich with pecans, eggs, and sugar. On top is a dollop of bourbon-spiked whipped cream. The torte is great with coffee.

The size of English muffins, these Welsh cakes are dense, slightly sweet, and packed with golden raisins. They’re perfect for breakfast or served with tea.

This foolproof sponge cake is from Cook’s Illustrated. Besides being easy to make, it’s filled with a rich lemon filling and dusted with powder sugar.

This red velvet cake has a hint of cocoa and is dyed a deep red. The frosting is light and velvet smooth. Red velvet cake lovers, here is your cake.

Rich swirls of dark chocolate run though this classic vanilla-orange Bundt cake. A sprinkling of powdered sugar give the pound cake a festive look.

A classic cake. Vanilla cake layers are slathered with a coconut-almond-oatmeal-cookie filling and frosted with meringue topped with cherries.

This pound cake from The Barefoot Contessa is delightfully tingly with lemon flavor and is the perfect mate for a dollop of homemade lemon curd.

Greek cheese is smoothed into an orange, cinnamon, and vanilla base and the cheesecake is baked until golden and dense. This beauty is served slightly warm.

If you like biting into a dense, dark, deadly chocolate cake with equally sinful chocolate icing, this is the dessert for you.

Sonhos–Portuguese for dreams–are Portugal’s addictive doughnuts that are dusted with powdered sugar or drizzled in syrup. Caramel sauce is a good idea, too.

The incredibly moist mocha cake requires unsweetened chocolate, chocolate extract, and instant espresso, so it’s a very adult dessert.

Layers of vanilla cake alternate with a coconut filling and the whole thing is slathered with a fluffy white icing. Crowning touch: A coating of coconut on top.

Sometimes called a molten chocolate cake, this cake is bursting with chocolate flavor and hides a center of soft, warm chocolate that oozes at first bite.

This chiffon cake with lemon icing, whose secret is vegetable oil, has been a favorite since it was created for the Brown Derby Restaurant in the ’20s.

For this dacquoise cake, crunchy-chewy discs of hazelnut-almond meringue are sandwiched between layers of coffee butter cream frosting. An elegant cake.