This purple-stained cake—er, what’s left of it—puts the ease back in pleasin’. Just old-fashioned goodness and the season’s most compelling fruits. Got milk?
A simple, old-style French dessert that’s as easy to toss together as it is to tie a scarf.
An irresistible tea cake that’s essentially dessert masquerading as breakfast, lunch, or pretty much any nosh time when you crave something sweet.
Flaunting an ever-practical, always-stunning, goes-with-anything white, this froufrou coconut cake livens up holidays, dinner parties, bridal showers, weddings, birthdays, and Tuesday nights.
Just like the classic, these delicate sponge cakes are crammed to almost bursting with irresistibly sweet and creamy goodness.
How do you define a true New York-style cheesecake? A sweet graham cracker crust cushioning a smooth, rich, moan-inducing filling with a lemony lilt. In other words, this recipe.
Ah, blood orange olive oil cake. It’s moist, dense, and full of citrusy goodness. It makes a perfect ending to a meal or, even better, a great start to the day.
Rich, robustly flavored, and rousing in the way only espresso can be, this is the ne plus ultra of coffee cakes.
This spice cake is soaked with rum syrup, making a lovely, albeit slightly boozy, gift when wrapped in parchment and tied with a bow.
The best pumpkin recipes have been gathered together in this all-in-one autumn collection for holiday eating and giving.
This stunning Southern belle and its dozen tiers—yup, 12—is astonishingly easy peasy to make thanks to a savvy cake-baking tactic.
Say hello to the most requested recipe of the New York Times. This plum torte by Marian Burros appeared in the food section a total of twelve times. Translation: a real winner.
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