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.

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.

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 flourless cake is crammed with chocolate and rich with butter. The center is filled with softly whipped cream and sprinkled with cocoa powder.

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.

You know when you take a nibble of something and then put your fork down and sigh with content? That’s what happens each time we bake this cake.

Say olá to these Portuguese-style doughnuts from the Azores Islands, essentially crispy, puffy, boozy fried dough goodness. Trust us, you won’t want to bid them ot ciao.

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.

These orbs of rich, milky, buttery marvelousness bring together two of the best things about Hanukkah–dairy and fried dough. A traditional Hannukah indulgence.

Buttery, cake-y, crisp on the edges, these madeleines with a hint of lemon are great as a snack and ideal for the tea table.