Cakes & Cupcakes

Almond flour gives these not-too-sweet biscuits a subtle nutty flavor; cornmeal adds a bit of crunch. Instead of whip...

In his riff on Black Forest cake, a favorite dessert of his father's, Hosea Rosenberg tops individual cakes with masc...

A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour and whole milk that gets baked in a heavy s...

Bryan Calvert, chef and co-owner of James in Brooklyn, New York, loves the versatility of his supermoist lemon pound ...

Chris Yeo doesn't take credit for inventing this dessert—these individual cakes with molten centers appear on almost ...

Dale Gartland's moist cake, subtly flavored with ground almonds, candied orange peel and orange extract, has a creamy...

Meringata—Italian for "meringue cake"—is an elegant yet homey frozen dessert of whipped cream sandwiched between meri...

Chef Curtis Stone makes his soufflés with melted chocolate in addition to the usual cocoa powder, resulting in a...

Gerard Craft tops spring's first strawberries with batter and bakes them until the fruit is warm and jammy and th...

Katie Rosenhouse makes gingerbread year-round—not just at Christmastime. Her supermoist cake, flavored with molasses ...

Every year for his birthday, Tim Hollingsworth's mother makes him cheesecake with canned cherries on top. In his clev...

Brownie meets cake in this fun dessert from Emily Luchetti, a cookbook author and pastry chef. She bakes the batter i...

This towering dessert is made up of layers of super-moist, almost puddinglike coconut cake spread with tangy passion ...

This cake from pastry chef Karina Gowing is perfection for anyone who loves frosting. The ultracreamy icing, which is...

Carrot cake, that 1970s favorite, has a new audience at luxe restaurants like Manhattan's Le Bernardin. At the Urban ...

In Italy, Fabio Trabocchi makes this dessert with Alchermes, a bright-red cinnamon-scented liqueur rarely seen in the...

Michael's Genuine Food & Drink's pastry chef, Hedy Goldsmith, created this stupendous dessert, in which fudgy pea...

In this takeoff on the campfire classic, Grace Parisi replaces crunchy graham crackers with buttery store-bought poun...

Grace Parisi breaks up whole, cream-filled chocolate sandwich cookies in a food processor with hazelnuts and butter t...

To make these individual soufflés sturdy, Maria Helm Sinskey uses choux pastry (the dough for gougères and ...