Vanilla Cakes

This simple cake is perfect for everything from birthday parties to picnics. 

These lovely, gluten-free cupcakes are flavored with both vanilla beans and vanilla seeds.

Seattle chef Tom Douglas uses brown butter for an indulgent nutty flavor in this fun twist on a classic white cake.

"I tried making this as an upside-down cake, which was a disaster, but then I realized I could just pour the caramel on top," Valerie Gordon says.

Bill Yosses of New York City's Josephs (formerly Citarella) has a split personality. The flamboyant Bill, the boy-genius pastry chef, appeared at a local chocolate show in full 17th-century regalia. The geeky Bill, on the other hand, gets so sidetracked contemplating the differences between a peach cobbler and a peach betty for his book The Perfect Finish that they both burn in the oven. Bill's two sides make him push his desserts to the limit, whether he's adding black sesame powder to his meringues or doubling the butter in the delectable lemon curd that tops these cupcakes.

This is a version of pastry chef Bill Yosses's signature dessert at Citarella Restaurant, in New York City. The batter needs to chill for at least 8 hours before baking, so plan accordingly.