True to its name, this dense, brownie-like cake takes its allure from a full pound of chocolate. A hint of cocoa lends even more chocolatey complexity.
If you weren’t the one making this “cheesecake,” you’d probably never guess it’s dairy-free and vegan.
Nothing heralds warm, muggy weather like strawberries. Here, the sweet berries are layered with whipped cream and piled high on cloud-like biscuits.
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.
Ever wish those dainty petit fours were a little—or a lot—bigger? With this recipe, your wish is granted.
This cake may be Passover perfect, but thats no reason to make it—to rave reviews—just once a year.
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, freckled with vanilla seeds, and knee-wobbingly crisp and sugary at the edges from—you guessed it—sugar.
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?
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