Just like the much-ballyhooed chocolate blackout cake from Ebinger’s in Brooklyn, this one has the same pudding-like filling, the same tender chocolate crumb, and the same rich, rich frosting.
Say “paleo cake” and most folks think of dense, crumbly, disappointing approximations of cake. Not this lovely incarnation with its lofty stature. Includes a chocolate variation.
Sometimes simpler is better. Proof? This classic chocolate frosting from the back of the tin of Hershey’s cocoa. We dare you to not just eat it straight from the spoon.
This Southern classic is like a pound cake given its decadent amount of butter and its tender crumb. But oh, baby, wait’ll you taste the bourbon glaze.
A rustic Italian-inspired cake made with the ever-so-slight coarseness of semolina in contrast to the tender sweetness of grapes.
We’re hearing that this red velvet cake recipe with its mascarpone and cream cheese frosting surpasses all other renditions. Judge for yourself.
Everything you would imagine in a pound cake. Buttery. Indulgent. Moist. Rich. And with a perfectly balanced and ever so slightly puckery lemon glaze.
All the delicate loveliness of classic angel food cake but made even better with the addition of pure vanilla and a blizzard of confectioners’ sugar.
A highly addictive and obscenely moist coffee cake from the legendary Zingerman’s Bakehouse. You’ll be making this cinnamon and walnut beauty often.
Everyone’s all talking about politics and we’re just over here helping ourselves to more of this updated version of the classic that’s creamy and boozy and subtly sweet in a perfect sorta way.