Cakes & Cupcakes

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...

"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...

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

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

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

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

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

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

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

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

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

Baking the doughnuts and tossing them with a little butter, cinnamon and sugar makes them healthier than fried doughn...

"We get these crazy organic pears that are ugly as sin," says Tory Miller of the Moon-glow variety he uses throughout...