Cake

Almonds keep this sandkage super moist, so it is great for a day after, especially dunked in coffee.

Making your own king cake from scratch takes time and patience, but the rewards outweigh the challenges. 

This astonishingly moist and fragrant almond cake infused with rum and vanilla is crowned by a white glaze that crackles as the spoon digs in.

Our best panettone recipe, adapted from baker Jim Lahey, employs a long rise for a festive and flavorful holiday bread without much work.

A heavenly mix of textures—crunchy, airy, creamy—meets the nutty flavor of chestnuts in the Mont-Blanc.

Freeze-dried blueberries sweeten this ricotta-enriched loaf cake.

There is nothing quite like this Scandinavian-style cake tower. For Christmas, the Kransekake is decorated to look like a Christmas tree.

This fruitcake-like dessert is finished with generous dose of dark rum.

This rich chocolate Doberge cake layers light sponge with chocolate pudding and vanilla buttercream.

Simple in concept (if not in execution) and not too sweet, this sturdy gâteau Basque is suitable for any occasion or time of the day.

The variations of this Hungarian cake are endless, but this one is made with ground hazelnuts lightened with meringue.

The quality and freshness of the mint is key to this chocolate-mint cake recipe.

Crème de cassis Chantilly takes the place of classic buttercream in this marguerite cake recipe.

Grand Marnier soaking syrup and a rum glaze turn a childhood favorite yogurt cake into a dinner party classic.

For this fall dessert, you’ll give your apple cake a luscious drizzle of toffee sauce.

Also known as the hummingbird cake, this sweet and spiced cake originated in Jamaica.