These just-the-right-size cakes have a crisp, brownie-like surface, a moist, pudding-like center, and, lurking beneath, a blissful pool of dark fudge sauce.
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.
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 easy peasy cupcakes are easy enough to mix up for a random Tuesday night, elegant enough to woo even the most annoying mother-in-law.
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.
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