Cakes & Cupcakes

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

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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...

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

Make Ahead Staff Favorite

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

Make Ahead Staff Favorite

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

Make Ahead Staff Favorite

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

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

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

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

427 Results

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