Creamy pumpkin puree flavors this winning cheesecake. The crust, made from crushed gingersnaps and ground pecans, give the cake a distinctive snap of taste.
Fashioned from chocolate cake, filled and frosted with meringue, and festooned in a feathery pink coconut boa, these are the real deal.
No, you can’t taste the sauerkraut in this recipe from bakers David Lebovitz and Maida Heatter. Honest. We swear.
These vanilla-bean cupcakes are a personal cake. They say ‘just for you.’ They’re mini cakes-to-go with its own wrapper.
What’s with the thankfulness, you ask? For starters, this sleek, sophisticated, tender-crumbed cake smothered in butterscotch and stacked to the heavens.
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.
The bitter, coffee-like flavor of stout marries beautifully with dark chocolate in this ultra-moist, slightly earthy cake, giving it a distinctive flavor.
Mmmm. Mocha chocolate cake slathered with an Irish whiskey-laced chocolate icing. A decadent, grown-up cake if ever there was one.
A gorgeous dessert, this almond cake has a rich, buttery flavor and toasted almond topping. Serve with strawberry-rhubarb compote or seasonal fruit.
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