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Cakes & Cupcakes

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Pastry chef Bill Corbett of Absinthe Brasserie & Bar in San Francisco harvests his own fennel pollen for this des...

Many versions of this dessert, made by soaking sponge cake in condensed milk, evaporated milk and cream, are too swee...

Inspired by French travel cakes (small sweets meant for bringing to parties, picnics and other events), William Werne...

William Werner likes carrot cake but was curious to experiment with the classic. So he added cocoa to the batter, res...

Sam German created the mild, dark baking chocolate called Baker's German's Sweet Chocolate in 1852; in the late 1950s...

These web-topped, chocolate-frosted red velvet wonders are filled with a spooky surprise—a sweet and creamy filling l...

These icky-cute mice feature three kinds of chocolate: semisweet in the creamy, cakey center and white and bitterswee...

Grace Parisi's cake pops are easy to make: Crumble store-bought pound cake; mix with lemon, sugar and butter; then sh...

Tender chocolate cake with a luscious creamy filling is great in any form, but it's most fun of all in a whoopie pie....

"I tried making this as an upside-down cake, which was a disaster, but then I realized I could just pour the caramel ...

Grapefruit juice in the pound cake and lemon juice in the glaze give this sweet, tender cake an especially citrusy ta...

Michel Nischan’s supermoist beet cake is layered with a silky, rich whiskey custard.

Seattle chef Tom Douglas uses brown butter for an indulgent nutty flavor in this fun twist on a classic white cake.

“Disappointing cakes have often been sitting out too long,” says Tom Douglas. “They should last just long enough to h...

Naomi Pomeroy likes cooking with dried fruit because it’s easy to keep on hand. “Fresh fruit goes bad so quickly,” sh...

One of Sera Pelle’s tricks for making these deep-chocolate vegan cupcakes so moist and rich: she mixes avocado and co...

Oenotri's warm chocolate budino is a luscious cross between cake and pudding. Oenotri pastry chef Jennifer Archer ser...

“In Japan I got into all different flours, like roasted soy flour,” says Stella Parks. “Then I thought, Why not use n...

“I am obsessed with the chèvre from Texas’s Pure Luck Farm,” says Laura Sawicki. “I love how well it pairs with ...

These griesschnitte (fried semolina dumplings) are moist and not too sweet, a perfect end to a meal. This recipe, fro...

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