31 Comforting Winter Desserts to Eat Under a Giant Blanket
What makes a perfect winter dessert? That depends on who you’re asking. Some Epi staffers—like senior editor Anna Hezel—brace themselves from the chill by cozying up to a warm dessert, like classic sticky toffee pudding. Others, like senior SEO editor Joe Sevier, believe sunny, citrusy desserts are the cure to winter blues—winter is citrus season, after all. Assistant digital editor Li Goldstein argues that chocolate knows no season—but that if it did, the colder months would be it. This Lighter-Than-Air Chocolate Roll is her family’s perennial favorite.
Maybe you’re the type to double down on holiday classics: think sparkling Molasses Cookies, pillowy Strawberry Sufganiyot, and all the other festive Hanukkah and Christmas desserts people make this time of year. No matter who you are or what your winter dessert vibe, there’s a sweet solution for you, just below.
Photo by Isa Zapata, Prop Styling by Stephanie De Luca, Food Styling by Yekaterina Boystova1/31Flourless Chocolate Cake
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne2/31Apple Sticky Toffee Pudding
If you like sticky toffee pudding, you’ll love this twist on the classic British dessert. Recipe developer Stephanie Ganz adds apples to the mix, then tops slices with the requisite scoop of vanilla ice cream.
Photo by Joseph De Leo, Food Styling by Anna Stockwell3/31Strawberry Sufganiyot
The first night of Hanukkah calls for something special—like warm, freshly fried doughnuts stuffed with strawberry jam and dusted with powdered sugar.
Photo by Joseph De Leo, Food Styling by Bill Clark4/31Pear and Hazelnut Frangipane Tart
You can use any type of nut to make frangipane, a custardy filling often used in tarts and galettes. Hazelnuts and pears are a perfect match in this effortless recipe.
Photo by Isa Zapata, Food Styling by Liberty Fennell5/31Black Forest Cake
This iconic, perfectly balanced German layer cake combines chocolate sponge, sour cherry filling, and whipped cream frosting.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne6/31Gâteau au Yaourt Pour le Dîner (Dinner Party-Worthy Yogurt Cake)
Finish a French-themed dinner party with this Grand Marnier–soaked cake, which stays moist from the yogurt in the batter. Avoid Greek yogurt here—whole plain yogurt’s looser texture is key to the cake’s airy, delicate structure. More French desserts, right this way.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich7/31Brown Butter Chocolate Chip Cookies
These simple chocolate chip cookies are easy enough to whip up, but their depth of flavor (courtesy of brown butter) will make them a bake sale top seller.
Photo by Travis Rainey, Food Styling by Micah Marie Morton8/31French Silk Pie
“While the name implies otherwise, French silk pie is a true American invention,” writes food editor Jesse Szewczyk of this stunning chocolate pie, first introduced in 1951 during the third annual Pillsbury Bake-Off competition. This version skips the buttery pie shell in favor of a no-bake Oreo crust, but keeps the silky, mousse-like filling.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne9/31Elvis Presley’s Favorite Pound Cake
If it’s good enough for the King of Rock and Roll, it’s good enough for us. In summer, we serve this simple pound cake with fresh berries, but it’s just as good with roasted apples or flambéed bananas in the winter.
Photo by Joseph De Leo, Food Styling by Drew Aichele12/31Pear Pie With Lattice Crust
Of all the pie recipes we’ve published, this vintage one from Gourmet is the sleeper hit. Freshly grated nutmeg makes all the difference in the simple filling. Once summer rolls around, you can use your newfound lattice-weaving skills on a pretty blackberry pie.
Photo by Joseph De Leo, Food Styling by Judy Kim14/31Pear Tart With Dulce de Leche Drizzle
Fanned pears make a beautiful pattern on this festive holiday tart, drizzled with homemade or store-bought dulce de leche.
Photo by Chelsea Kyle, Food Styling by Michelle Gatton16/31Classic Crème Brûlée
Finally, a reason to break out your kitchen torch. For a layer that caramelizes and cracks beautifully, top the custards with too much turbinado sugar, then turn it over and tip out the excess before brûléeing.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich18/31Tiramisu Bundt Cake
You don’t need a special occasion to bake a cake. This tiramisu-inspired Bundt is a keep-on-the-counter type of cake, chameleoning as breakfast, snack, or dessert.
Photo by Joseph De Leo, Food Styling by Stevie Stewart19/31Lighter-Than-Air Chocolate Roll
Li’s family has been baking this lighter-than-air chocolate roll cake for 22 years. Find out why, then start a new tradition and bake one for yourself.
Photo by Joseph De Leo, Food Styling by Sean Dooley21/31Malted Chocolate Cake With Namelaka and Cherries
Dress up a standard chocolate cake with malted milk powder, which adds a lovely toastiness to the sponge. Namelaka—a creamy hybrid of chocolate ganache, cremeux, and pastry cream—binds the layers.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton22/31Tiramisu Granita
Just because the weather’s cold doesn’t mean you can’t enjoy a frozen dessert—specifically, this dead-simple granita, made with coffee ice and mascarpone cream. Use decaf cold brew to avoid a post-dinner caffeine buzz.
Photo by Louise Hagger23/31Tamarind Caramel Brownies
The one ingredient your caramel is missing? Tamarind paste. “Tamarind’s sharpness takes flight in sweet desserts,” cookbook author Lara Lee writes, “its sweetly sour profile offsetting the richness of the caramel.”
Photo by Johnny Miller24/31Ginger-Stout Layer Cake With Ermine Frosting
This chocolate-stout layer cake is one of pastry chef Claudia Fleming’s signature recipes. After you make her buttermilk “ermine,” you’ll never go back to standard cream cheese frosting.
Photo by Joseph De Leo, Prop Styling by Gerri Williams, Food Styling by Judy Haubert26/31Microwave Hot Fudge Sauce
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne27/31Gâteau Nantais
It’s worth splurging on a whole vanilla bean for this recipe, where its flavor really shines. Instead of buttercream, top this single-layer cake with a simple rum glaze.
Photo by Elizabeth Coetzee, Food Styling by Sean Dooley30/31Stovetop Apple Crisp
Not in the mood to bake? Opt for this low-maintenance riff on a classic apple crisp. The cinnamony streusel topping is made entirely on the stovetop.
