Coconut lovers rejoice! This inventive riff on tres leches cake is infused with coconut flavor, thanks to a combination of extract, coconut milk, and toasted coconut on top.
Halloween candy still tempting, teasing, tormenting you? We divulge how to keep it outta your house—and off your hips.
These snacking cakes are the perfect match for your afternoon cup of tea or coffee, though we have been known to sneak a slice (or two!) for breakfast.
This lemon drizzle cake is Paul Hollywood’s favorite cake of all time. One bite and you’ll understand why.
Quick bread. Tea cake. Spice bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.
This rich and creamy chocolate pudding cake is made with cornmeal instead of flour, making it gluten-free.
This purple-stained cake—er, what’s left of it—calls for just old-fashioned goodness and the season’s most compelling fruits. Got milk?
Topped with an indulgent chocolate buttercream frosting, this cake is so tender and chocolate-y, you’ll never guess that there’s three cups of zucchini inside.
Breakfast. Brunch. Dessert. Midnight nosh. Heck, there’s no time of day or night that we don’t welcome this classic plum kuchen.
The lack of eggs, butter, and dairy gives this wacky cake its name, but there’s nothing strange about the decadent flavor it delivers.