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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.

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Strawberry Icebox Cake with Maple-Ginger Cream

If you love strawberry shortcake, this inspired icebox dessert is for you. Buttery, rich shortbread cookies make an inspired (and easy) base for the cake, layered with plenty of sliced strawberries and a creamy filling with hints of spicy fresh ginger and sweet maple syrup. A topping of strawberries macerated in maple syrup adds a final burst of berry flavor.

Cannabis-Infused Olive Oil Citrus Cake

A touch of semolina flour gives this citrus- and cannabis-infused dessert a texture similar to a cornmeal cake, while a vibrant citrus glaze and fresh fruit add layers of tart sweetness. Enjoy for dessert, alone or with a dollop of crème fraiche or mascarpone. Note: As cannabis regulation continues to evolve across the United States and around the world, please consult your local laws.

Victoria Sandwich

A buttery, vanilla-scented cake, sandwiched with sweet jam (and often whipped cream), is a British teatime classic. In this version, fresh raspberries are added to the filling as well, delivering a tart, juicy contrast to the sweet jam. Be sure to take the time to cream the butter and sugar thoroughly—that essential step provides lift and good structure to the cake.

A Pastry Chef’s Best Tips for Making a Perfect Sheet Cake

A sheet cake is an absolute party staple, but one that can be a breeze to make. Here are 6 tips from a professional pastry chef on how to bake the perfect sheet cake with ease.

King Cake with Caramel Crunch

Every year in New Orleans, the game of king caking starts to feel more and more like a full-contact sport. Local shops create and serve (and ship!) these cakes each year from Twelfth Night through Mardi Gras day (and yes, it is absolute blasphemy to consume king cake outside of season here). A traditional part of Mardi Gras for the last three hundred years in New Orleans (and beyond), these cakes are more like brioche than “cake” as we know it. The yeast-raised dough is braided, sometimes around various fillings, formed into a ring, and baked. Afterwards, it’s topped with green, purple, and gold sugar to represent faith, justice, and power, respectively, a nod to the “three kings.” A token of some sort, be it a bean or plastic baby, is stuffed randomly inside, and tradition states that whoever gets the slice of king cake with the token has to host the next party! There are as many thoughts, feelings, opinions, and preferences about king cakes in New Orleans as there are king cakes themselves. I take a pretty traditional approach with the dough, but my team and I dreamed up the idea of adding a layer of caramelized sugar to give our cake a fun, shattering crunch. With cream cheese icing for a less-sweet approach, I find myself craving this cake year-round.

Brown Butter, Radicchio, and Parsnip Cake

With warm spiciness from nutmeg, a satisfyingly crunchy top, and beautiful flecks of parsnip and radicchio, this bundt cake makes a case for being served for either breakfast or dessert—and the leftovers taste even better the next day.
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More Cake

Lemon Cake with Cream Cheese Frosting

Layers of delicate flavors from lemon, honey, and extra-virgin olive oi­l—which helps keep the cake moist and imparts mild fruitiness—come together in this one-bowl batter. Stacked with a fluffy and rich lemon–cream cheese frosting, this easy layer cake is a keeper. Be sure the butter and cream cheese are softened for the smoothest frosting.

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.