Cake Recipes

From luscious chocolate cakes to light angel food cakes and multi-tiered birthday cakes, it’s a wide, delicious world of cake out there. Even if it’s just a slab of simple, buttery pound cake enjoyed with a cup of coffee, there is something celebratory about eating a slice of cake. The flip side is that cakes tend to require more effort to bake than a tray of brownies or cookies, but that’s no reason to worry. Our Food & Wine guide to cake includes tips from professional bakers (like starting with room temperature ingredients) to help you make an amazing dessert. We’ve also shared our best layer cakes, so you’ll never wonder how to celebrate another birthday—plus bundt cakes, upside-down cakes, icebox cakes and more.

Most Recent

Cornmeal Cake Trifle with Sabayon and Candied Kumquats

A masterpiece of technique and flavor, this stunning collaboration between pastry chef Kelly Fields and baking legend Claudia Fleming has many delicious components, most of which can be made ahead. Layers of crumbly cornmeal cake and fresh and candied citrus float on billowy drifts of barely boozy sabayon, topped with a sweet, crisp peaks of toasted Italian meringue. The flavor of the Prosecco will come through strongly in the sabayon, so choose a quality bottle. To easily trim the cake layers to fit, invert the trifle dish and trace its border on parchment paper to create a guide.

Ombré Coconut Burfi Cake

Underneath the purple-and-white ombré coat of sweetened coconut, cookbook author and blogger Hetal Vasavada's slim, tall layer cake is bound with a cloud-like layer of Swiss meringue buttercream. But the best part is the chewy coconut filling, inspired by burfi, a type of fudge-like, milk-based Indian sweet. Coconut milk keeps the cake layers incredibly moist with a tender crumb.

Bûche de Noël with Mascarpone Cream and Dark Chocolate Ganache

A few smart moves make this Bûche de Noël a cut above the rest. Allowing the cake to cool while still rolled helps prevent cracking. Mascarpone stabilizes the whipped cream filling so that it can chilled up to overnight without weeping. Butter and corn syrup in the ganache keep it smooth and glossy. And stirring slivered toasted almonds into the ganache frosting gives it a “tree bark” look and adds contrasting texture to the silky filling and tender cake.If you’d like to make Meringue Mushrooms to decorate the cake, feel free to bake them up to 3 days ahead.

Sicilian Orange Bundt Cake

This light cake is something Sicilian grandmothers often serve for tea; at Rocca delle Tre Contrade, guests snack on it all day long. For a tender cake with a light texture, be careful not to overmix the flour into the batter.

Lemon Blueberry Cake with Lemon-Zest Glaze

This one-bowl loaf cake is exceptionally easy to make. Since the batter calls for oil instead of butter, there’s no need for a creaming step—just quickly beat together the ingredients until smooth, then fold in the blueberries. Thanks to plenty of sour cream and minimal leavener, the cake bakes up rich and tender, ready for the final touch of a puckery lemon glaze topped with plenty of fresh lemon zest. To enjoy it as a breakfast cake, just skip the glaze.Related: More Easy Loaf Cake Recipes

More Cake

Almond-and-Plum Snack Cake

This snack cake catches the eye with its ripe red plums, toasted almonds, and glistening sugary crust, but the tender cake hidden underneath is the real star. The moist cake has tight crumb, but a trio of butter, sour cream, and chunks of thick, sweet almond paste make it exceptionally tender.

Lemon-Almond Cake with Roasted Rhubarb

This tender, lemon-scented almond cake is topped with roasted rhubarb, but is equally delicious with any kind of fresh or roasted fruit, like roasted strawberries, fresh orange segments, or roasted plums. Since the cake doesn’t contain any gluten or wheat flour, it’s ideal for those who’d like to avoid gluten, and it’s especially versatile for Passover since it’s also dairy-free.

Carrot and Orange Cake with Sour Cream Glaze

There’s something extremely delightful in peeling an orange to reveal the sweet and sour flesh hidden inside the fruit. It begins with the intensely aromatic essential oils that form a little cloud of scent around you. Then there’s the tingling sensation that erupts on your lips when you taste your first slice of fruit. This sensation is called chemesthesis; it plays a big part in the flavor experience of eating.We deal with the phenomenon of chemesthesis daily: in how we encounter the heat hidden inside a green or red chile, the warmth of a stick of cinnamon, the cooling sensation evoked by mint and green cardamom. When the nerve endings lining the surface of your mouth and lips come into contact with certain chemicals present inside these ingredients, they get irritated and send signals to the brain, which then tells you what’s happening and how to respond, all in a fraction of a second. Over time our brains evolved to interpret this irritation as a pleasurable experience, compelling us to cook with spices, herbs, and ingredients such as oranges and lemons.My Carrot-and-Orange Cake with Sour Cream Glaze celebrates the way oranges trigger our senses. Pay attention and notice your own responses as you scrape the zest from the orange. Rub a piece of zest across your lips and feel your nerves dance in response. The feast for the senses doesn’t end there, of course: the bright sweetness of the juicy oranges marries with the rich orange pigment carotene in the sweet spring carrots. Chopped pieces of dried apricots and candied orange peels give each slice of cake of spot of unexpected fruit sweetness, while the pistachios add texture to the soft cake. Serve it with a cup of warm tea or coffee to complete the experience.