Most of us may need a stiff drink on April 15th, but this cake is loaded with plenty of butter and booze. Consider it a classy alternative to a bottle of vodka.
This riff on the much-ballyhooed blackout cake from Ebinger’s in Brooklyn, NY, has the same pudding-like filling, the same tender chocolate cake, and the same rich, rich, rich frosting.
Marzipan, apricot preserves, and a dark-chocolate glaze turns this pistachio butter cake into an irresistible dessert reminiscent of European petits fours.
This apple cake, perfect for Passover, is made with Golden Delicious apples, matzo meal, and raisins. A gently sweet and satisfying end to a Pesach meal.
Otherwise known as what’s for dessert tonight, this old-fashioned cake takes its name from a simple, two-ingredient glaze, or drizzle, that yields a crisp, sugary, lemony crust.
This pound cake is rich with creamery butter, flecked with vanilla seeds, and enviable for its crisp, sugary surface.
Flavored with strong coffee and spiced with ginger, cinnamon, cloves, and nutmeg, this Bundt cake is a Bundt to behold.
Dense, rich, and decadent, this pound cake is made for chocoholics. Cocoa give the cake its chocolate punch. This cake is too big on flavor to be contained in a loaf pan.
Beer, not cider, is the stealth ingredient in these rings of apple-y goodness. The malty hoppiness deepens the fritter’s flavor, the carbonation ensures an ethereally airy texture. Nifty, eh?
Doberge cake is the birthday cake of New Orleans. The most popular is a Doberge with a lemon-iced cake on one side and a chocolate-iced cake on the other.
Take this quiz. Can you identify the sticky in sticky toffee pudding? And does the traditional Christmas dessert actually contain a pudding-like substance? Click here for answers.
This unerringly precise pumpkin cheesecake from Rose Levy Beranbaum is the perfect alternative to pumpkin pie. (Whoops. Is that heresy?)
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