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?
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?)
This french molten chocolate cake flows seductive when cut into with a fork. A cinch to make, this molten chocolate cake is an elegant, impressive dessert.
This flourless chocolate-vanilla marble cake has a texture between fudge and cheesecake. The chocolate marbles between the vanilla for a gorgeous look.
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