Cake

The signature dessert of St. Louis is just what its name suggests—a wonderfully gooey butter cake that doesn’t quite set when baked.

The coconut-pecan filling stays inside this take on classic German chocolate cake. On the outside? A rich, silky chocolate glaze.

This old-fashioned chocolate cake made our staff swoon! Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result.

Truly showstopping, Baked Alaska is an exercise in contradictions: the flaming, meringue-coated confection houses layers of ice cream and cake within.

Made with nutty meringue, rich chocolate ganache, and vanilla and hazelnut buttercreams, the marjolaine is the perfect cake for special occasions.

This is a tres leches meets olive oil cake, lightened up with a chiffon base to help soak in all of the milk.

Pistachios are my favorite; I can very easily work my way through a whole bag, leaving a trail of broken shells as evidence, so naturally this is a cake that I make quite often.

This subtly spiced, sweet potato-based marvel borrows from the Basque cheesecake tradition. It's baked until its exterior is a deep copper, with a pale interior.

These raspberry cheesecake brownies are tart, chocolatey, and cheesecake-filled, so stop reading and make them!