Author Notes This easy, no-nut carrot cake comes right out of my mother Caroline’s (of Caroline's Cakes) grandmother’s kitchen. Four moist layers of carrot cake are filled and iced with the creamiest cream...

Author Notes To those who have yet to come across this cake, to taste it, to inhale its incredible perfume, this is probably all going to sound quite mad. But trust me–it all just comes together in a that...

Author Notes This cake will be fitting for any New Year’s Eve celebration or a New Year’s day lunch. I can’t think of a better way to start the new year than with a big slice of meringue, pistachio, lemon...

Author Notes I don't know what the origin of this cake is, but I got the recipe years ago from a neighbor, who didn't know where it originated from either. If any of you readers out there have heard of...

Author Notes A lovely layer cake for special occasions. It boasts layers of light lemon cake, raspberry jam, and lemon Italian buttercream. For more on how to build a layer cake, be sure to check out full...

Author Notes Louisa is a family friend, gardener and chef from Castellina in Chianti, Italy, where we gather several times a year. She cooks everything from memory and threw this together one night last...

Author Notes I grew up on British cakes and treats thanks to my mum. We had everything from tea cakes and digestive biscuits to Yorkshire puddings and toad in the hole. One of my favorite cakes was a Cake—not...

Author Notes An ethereally light cake soaked with coconut and rum syrup, filled with Swiss buttercream, and coated with a generous amount of crisp and nutty toasted coconut flakes. Use 8-inch pans for...

Author Notes This is probably the easiest meringue you’ll ever make. Just put some cold egg whites and sugar in a bowl, start whipping, and then stop before they’re stiff. With a squeeze of lemon for this...

Author Notes This recipe comes from Sticky Fingers, Green Thumb by Hayley McKee. In the book, the cake is affectionately called Honey for Ray—a title she explains in the headnote: "This one goes out to...

Author Notes This cake is only very lightly adapted from Molly Wizenberg's Winning-Hearts-and-Minds Cake -- and it gets better as it ages (or is stashed in the freezer for a bit). Serve it with powdered...

Author Notes In 1960, women who frequented the nightclub scene sipped pink Champagne, or at least that’s what the gossip columnists said. In England, Princess Margaret was out sipping pink Champagne in...

Author Notes Pavlova is crispy on the outside but light and fluffy inside and is believed to have been created to honour Anna Pavlova during or after one of her tours to Australia and New Zealand. The...

Author Notes Follow these instructions and you'll have an impressive, towering dessert without having to worry about burning a meringue, shaving down layers of cake to make even lines, applying a crumb...

Author Notes If you believe, as I do, that any ceremony worth its salt merits celebration with a fruitcake, then you’re probably already looking forward to Easter to eat a Simnel cake—the fruit-packed,...

Author Notes If you dig a moist, deeply chocolate-y chocolate cake, that just happens to be loaded with something really good for you, then this snacking cake is for you. Finely grated carrots make for...

Author Notes Japanese cheesecake is truly miraculous, though it may nothing like any classic cheesecake you’ve had. True cheesecake isn’t a cake at all, but a custard, which is baked until set. Japanese...

Author Notes This tweak on a classic tres leches adds passionfruit juice to the soaking liquid to create a super delicious punch of fruit flavor that I am totally obsessed with. —Erin Jeanne McDowell Kitchen...

Author Notes Melt rhubarb, butter, sugar together in a cast iron skillet, then lay down clumps of sturdy dough onto the warm fruit, less like a blanket and more like a dowdy, misshapen comforter. It will...

Author Notes The recipe for these crêpes comes straight from my Parisian friend's family. You'll notice that it includes a bit of leavening which isn't often found in crêpes, but the original recipe calls...

Author Notes Knowing my love for chocolate, my friend Hilary made me a version of this cake for my birthday one year. The recipe was inspired by something similar she had tasted in a restaurant during...

Author Notes My lemon velvet sheet cake tastes like a cake from a boxed mix, but in the best way. The lemon flavor is extra bright from copious amounts of zest and freshly squeezed juice. I use oil, rather...

Author Notes Salt-cured egg yolks—in all physical states—are ubiquitous in Asian cuisine. Cooks crumble the gold into seafood stir-fries (pla meuk phad kai kem); stuff orbs into bean-paste mooncakes (the...

Author Notes After years of roulade-hating, I'm finally a convert. The finished cake is moist and creamy—it makes me nostalgic for cakes my grandma made and served to me cold right from the fridge with...

Author Notes There’s a debate that rages in all corners of the dessert-eating universe: cake or pie? It’s of particular importance in the South, where both tall-as-the-sky layer cakes and blue-ribbon are...

Author Notes The classic, old-fashioned 1-2-3-4 cake never lets me down and is perfectly adaptable to any frosting and filling flavor you like. The recipe comes from the back of the Swans Down cake flour...

Author Notes This is one of my favorite recipes using lavender—particularly in the springtime when we are looking for fresh and light flavors. Thanks to the polenta/cornmeal used in the recipe, this is...

Author Notes Want to make a layer cake but don't want all the fuss? Try this sheet cake layer cake - it only takes one baking sheet to make a super fabulous two layer cake! This is one of my personal flavor...

Author Notes Chocolate bunny cake hidden inside a vanilla loaf cake —Oh Sweet Day! Makes one loaf cake CHOCOLATE CAKE • 1 cup sugar • 3/4 cup all purpose flour • 2 tablespoons all purpose flour • 1/4 cocoa...