Cakes & Cupcakes

This amazing cake comes from chef Ann Cashion of Washington, DC, restaurant Johnny's Half Shell.

Sheamus Feeley loves to bake this moist cake at harvest time using Long Meadow's own Sangiovese grapes and grape juic...

Tim Love's shortcake reflects his easygoing style: Instead of making individual biscuits or multiple layers, he simpl...

For this rich tiramisu, Jason McCullar first makes a ginger-spiced cake using a recipe from Steen's syrup, a Louisian...

"I snagged this dessert from my Scandinavian grandmother," says Mehmet Gürs. "She used a wood-burning oven, a ca...

Frank Castronovo and Frank Falcinelli have been producing a fruity extra-virgin olive oil in Sicily for several years...

"The lemon–poppy seed combo is classic," says Vinny Dotolo. "When I was a kid, I ate lemon–poppy seed muffins for bre...

Stephanie Prida sometimes underbakes this dessert to make the center especially gooey; it's remarkably good when left...

This tender lemon cake was inspired by one favored by Manhattan socialites of the '70s.  Dessert Tips from ...

Matt Lewis uses both buttercreams to lavishly frost the Stump de Noël cake.  Dessert Tips from F&W Edi...

Matt Lewis and Renato Poliafito worked together to create this stupendous holiday dessert, a twist on the classic, el...

Matt Lewis developed this recipe to turn the Chocolate-Gingerbread Cookies into a deluxe sandwich version. Since the ...

David Guas, co-author of the cookbook DamGoodSweet, tops his apple Bundt cake with a nicely salty streusel of pecans ...

"Eddie makes a mean pound cake," Damien Schaefer says admiringly of chef Eddie Russell, a fellow member of The FourCo...

Lauren Chattman brings out the taste of the poppy seeds in this cake by soaking them in hot water. She lightly crushe...