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Cakes & Cupcakes

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Plus: Invent Your Own Cupcake Variation

Plus: Invent Your Own Cupcake Variation

The Good News Marisa Churchill uses red beets—a good source of the powerful, heart-healthy vitamin folate—to sweeten ...

Plus: Invent Your Own Cupcake Variation

Plus: Invent Your Own Cupcake Variation

Plus: Invent Your Own Cupcake Variation

Plus: Invent Your Own Cupcake Variation

To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines and apricots) cut into large wedges; or 4 ...

San Francisco chocolatier Michael Recchiuti prepared the gooey marshmallow topping for this exquisite chocolate cake ...

To vary the filling here, use 4 pounds of berries (strawberries, blackberries and raspberries); or 4 pounds of plums,...

This deeply flavored cake is made with buckwheat honey, which has a spicy molasses character. The cake is wonderful s...

More decadent than molten chocolate cake: one filled with warm marshmallow, reveals F&W's Grace Parisi. More Go...

More Gooey Desserts

More decadent than molten chocolate cake: one filled with warm caramel, reveals F&W's Grace Parisi. More Gooey ...

More decadent than molten chocolate cake: one filled with warm raspberry, reveals F&W's Grace Parisi.

More decadent than molten chocolate cake: one filled with warm peanut butter, reveals F&W's Grace Parisi. More ...

Peter Hoffman likes using purple plums, a.k.a. Italian prune plums, for this lightly spiced cake because they bake so...

Pastry chefs are coming up with fantastic new ways to use herbs in desserts. Elizabeth Dahl of Chicago's Boka makes a...

These buttery individual pound cakes get their intense citrus flavor from a double glazing of lemon syrup.

For a simple but elegant dessert, Countess Florence Daniel Marzotto chose to serve a basic sponge cake baked with fra...

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