Cakes

Pound cakes have long been relegated to large, deep pans—and for good reason: The heaviness of the cakes means they don’t rise much and...

Homemade from-scratch birthday cake is the best gift out there. Here are four simple yet impressive cakes worthy of their own celebration. Top your...

This layer chocolate cake from our One Bowl Baking Special Issue is chocked full of the best ingredients, Kahlúa, chocolate, and peanut butter. Could...

How do you make a decadent passover dessert? It begins and ends with a base layer of Matzo, a crispy, unleavened bread eaten during...

There’s a reason why this recipe endures as a springtime favorite. The moist, well-spiced cake is slathered with silky swoops of cream cheese frosting...

Perfect for your Easter baking, this cake combines crisp carrot and spicy-sweet candied ginger. Top with a confectioners' sugar glaze, and you have a...

You’re in luck this St. Patrick’s Day because we’ve rounded up all the recipes you’ll need to get your Irish on. Each dish packs a...

Earthy and herbaceous, with a mildly sweet finish, matcha is a powdered ceremonial green tea made only in Japan. In our Battenberg Cake, it...

This jam-dotted cheesecake receives its creamy texture from a trio of cream cheese, goat cheese, and crème fraîche. Find more ways to bake with...

We’re taking the January/February British Issue on the road for our Bake Like A Brit Tour! Edd Kimber, our guest editor of the issue and brilliant mind...