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.
This dreamy and creamy alternative to pumpkin pie has won us over. We think it’ll woo you, too.
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 melds spectacularly with dark chocolate in this not-too-sweet, not-too-earthy Irish classic.
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.
It doesn’t get much chocolate-y than this chilled dessert. Bittersweet chocolate, eggs, butter, and Cognac are beaten than lightened with whipped egg whites.
These chocolate, deep-red devil’s food cupcakes are filled with an irresistible dollop of creamy cheesecake. Just what the kid in each of us craves.
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