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Cakes & Cupcakes

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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 ...

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

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