Cakes & Cupcakes

These soufflés collapse gracefully in their molds, so there’s no need to rush them to the table; they are more l...

Dipped in white chocolate, these red-velvet cake balls are perfect for turning into eyeballs on Halloween. With a ...

Matthew Accarrino cleverly adds juicy fresh figs to this delicious pancake-like French dessert, then tops it with por...

Professional baker Barb Finley, whose husband, Shane, makes wine for Lynmar Estate and his own Shane wines, usually s...

Grace Parisi brilliantly layers chocolate cookies with a quick mix of cream cheese, chocolate syrup and a little wate...

Light and moist, with an irresistible crispy top, this buttermilk cake has sweet-tart berries in every bite and takes...

At Boulud Sud, pastry chef Ghaya Oliveira makes a version of cassata, the ornate Sicilian dessert with layers of spon...

This wonderfully light ricotta cheesecake has a crisp Nilla wafer crust and is served with a strawberry-rhubarb compo...

Jessica Hicks of Detroit’s Astro Coffee has two tricks to give this cake its rustic, nutty texture: She grinds whole,...

In this typical German dessert, poppy-seed-filled quark cheese dumplings are gently poached, then topped with sweet-t...

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

“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 ...

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

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