Cake

This Smith Island Cake recipe boasts eight layers of yellow cake covered in a blanket of chocolate ganache.

This flourless chocolate cake is rich and densely chocolaty. It’s just the kind of low-effort, high-reward recipe we love.

Buttermilk makes the chocolate cupcakes moist and fluffy, and using oil instead of butter means they keep well.

If a coffee cake and a focaccia had a baby, it would look something like this Moravian sugar cake.

This rhubarb cake recipe keeps things simple and scatters thinly sliced fresh rhubarb on top of the cake

A swoosh of buttercream is all you need to finish off this easy vanilla cupcake recipe.

This Louisiana Crunch Cake recipe uses shredded coconut and granulated sugar to obtain its crunchy exterior—a tasty contrast to the pound-cake-like interior. 

For the silkiest, most ethereal frosting imaginable, turn to Italian meringue buttercream.

This easy, elegant lemon cake takes 10 minutes to pull together and can be made a day in advance.

This tres leches cake recipe gets its tenderness from the addition of a fourth type of milk and a kick from a shot of rum.

This decorated loaf cake delivers all of the drama and trappings of a traditional bûche de Noël with only a fraction of the work.

A gâteau quatre-quarts, or four-fourths, traditionally called for a pound each of butter, flour, sugar and eggs. This version of the cake adds vanilla and fragrant citrus extract.

This riff on pound cake subs out the plain ol’ butter for golden butter, or butter that is cooked just shy of brown butter.