Stand Mixer

One of the most famous cakes in Sweden, Prinsesstårta is known for its showstopping layers of sponge cake, pastry cream, and raspberry jam.

A classic Southern cake, after winning first prize at the county fair in Columbus, Georgia, Lane Cake also earned the name “Prize Cake.” 

Karpatka cake is like a cloud of rich milky frosting trapped between two layers of pâte à choux.

This cake has been a favorite since 1965, when a girl won a baking competition with her grandmother’s secret family recipe.

Lemony sticky buns are the best buns.

Crisp, golden brown youtiao is a staple at the Chinese breakfast table.

This dairy-free chocolate mousse is made with just two ingredients—dark chocolate and eggs—and can easily be transformed into a rich flourless chocolate cake.

What makes the cake so special is its texture. The egg whites make the base of the cake fluffy and the top of the cake gets richness and creaminess from yolks.

To make classic Hong Kong egg tarts, fill flaky pastry shells—or store-bought dough—with a vanilla-scented custard and bake until just set.

Melon pan is a traditional sweet bun from Japan made of an enriched dough with a crispy cookie layer on top.

Despite the name, the pineapple bun has no pineapple—it’s a soft milk-bread bun with a sweet, buttery, crackly cookie-like top that, after it’s baked, resembles pineapple skin.

Cold oven pound cake bakes slowly as the temperature of the oven rises, allowing more time for the leavening agents to lift the cake.

These ring-shaped mochi doughnuts use mochiko and tapioca flours to get a little extra chew and bounce.

Victoria sponge cake’s simple filling of whipped cream, jam, and fruit makes it the perfect dessert for a celebration.

A jazzed-up version of the classic honey buns, with caramelized edges and pillowy-soft centers.

Kulcha is a type of lightly leavened flatbread from India that’s traditionally made in a tandoor oven. This kulcha recipe is adapted for a cast-iron skillet.

Using tangzhong—a technique that calls for mixing a cooked flour mixture into bread dough—produces a bread that’s unbelievably soft, sweet, and fluffy.

These classic pignoli cookies gets their chewy texture from almond paste and egg whites and crunch from the pine nuts embedded in their crispy surface. 

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

This recipe adds a little cornstarch for a more delicate cookie that is also easier to pipe or push through a cookie press.