Cakes & Cupcakes

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...

Use this recipe to make Bryan Vietmeier's Take 5 Carrot Cupcakes. Plus: More Dessert Recipes and Tips

Chef Bryan Vietmeier makes these terrifically moist and carroty cupcakes for Seattle's Take 5 Urban Market. He sugges...

In the winter, Individually Quick Frozen (IQF) fruit, like the kind sold by Cascadian Farm, is often a superior alter...

Plus: F&W's Dessert Cooking Guide

Chef Michael Paul of Whitechapel Gallery Dining Room serves this sweet cheesecake with a compote made from kumquats, ...

The version of Dominican cake that Scott Conant's friends introduced him to was a white cake layered with dulce de le...

Every year during Christmas week, executive pastry chef Dominique Ansel of Daniel in New York City serves guests comp...

This is one of the best upside-down cakes ever—the maple syrup infuses both the apples and the cake, making the desse...

Grace Parisi uses one of the world's great flavor combinations for her unusual marble cake topped with bananas, which...

At Pulino's Bar & Pizzeria in Manhattan, pastry chef Jane Tseng works with her boss, Nate Appleman (an F&W Be...

"With the English influence here in Kenya, there's a huge amount of pudding," explains Hubert Des Marais of this equa...

This extraordinary dessert, made with crisp chocolate-hazelnut meringue and whipped cream, is simple to make. But pas...

Because Tyler Florence wanted Wayfare Tavern to feel like a century-old San Francisco institution, he researched menu...

Bill Bowick, co-owner of Charleston's Sugar Bakeshop, created this impressive recipe to use the treasured Bundt-cake ...

Saffron's earthy yet sweet flavors make the spice versatile enough to work in both savory dishes and desserts. Here, ...