Cake

The zucchini makes the cake super moist but doesn’t affect the overall chocolaty goodness.

Essentially rows of buttery shortbread encased in a rich chocolate ganache, we suggest having a slice of this dessert by the fire with a strong cup of coffee.

Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.

This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.

Ravishing, like a fairy in a vast taffeta ball gown. The pastry will shatter, which is rather lovely, offering wisps of crispness with the soft, creamy cheesecake. This is lighter and less rich than most.

The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.

Whatever fruit you have on hand—pears, berries, figs, grapefruit—will fare beautifully in this sheet cake, which is as good for breakfast as it is dessert.

These flavorful cupcakes are studded with grated apple and bits of cinnamon crumble, then topped with a luscious cinnamon buttercream. It's fall all the way.

Earthy-sweet figs and bright lemon zest and juice give these cupcakes worlds of flavor. If you'd like, take them one step further with a silky cream cheese frosting.

This fragrant olive oil cake stays moist and flavorful for over a week, so feel free to make it a few days before serving. The caramel glaze is an optional, but highly recommended.

No cheesecake roundup would be complete without this one, created by Santa Fe’s Three Cities of Spain coffeehouse (which closed in the mid-1970s) and our absolute favorite in the creamy category.