Cake

Blueberries and saffron may seem like they’re from different worlds, but here they come together like delicious star-crossed lovers.

A no-bake icebox cake with fresh raspberries and smooth caramel cream to help you beat the summer heat.

Warm ginger and fragrant cardamom kick this classic loaf cake up a notch.

Tangy sour cherries meet sweet and pillowy cheesecake in the ultimate spring-to-summer dessert.

Sorry we said "moist" a lot of times.

It's the ticket to fluffy, tender, tall cakes.

Extremely plush, fine-crumbed, and dare-we-say moist, this is like the best wedding cake—and you mix it entirely by hand.

Because it should look as good as it tastes.

The best part of this Passover-friendly flourless chocolate cake from Masa Madre bakery in Chicago might be the Mexico-inspired café de olla ganache that gets poured over top.

A modern take on the classic poke cake, inspired by Celestial Seasonings Red Zinger tea, with a marshmallow whipped cream frosting.

This gluten-free cake is decadent and moist, with a surprising soufflé-like texture.

Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat cottage cheese.

For when you want a cake that looks like it’s from a $$$ bakery, but you def don’t own a stand mixer.

This lightly spiced chocolate cake from Yossy Arefi's book Snacking Cakes is packed with pumpkin purée and features spices often found in Mexican chocolate. If you choose to use it, the pinch of cayenne adds a pleasing bit of warmth. 

From the always-sunny brain of Flour Shop’s Amirah Kassem, this colorful, festive cake with a surprise filling is about as celebratory as it gets.

It’s a harmless shortcut that works.

This cheesecake has a vanilla pound cake base, because why the hell not? You bake the cheesecake first, then the pound cake on top, and flip the whole thing over before decorating and serving. Room temperature eggs, cream cheese, and butter are vital to an evenly mixed cheesecake and fluffy pound cake. If you’re in a hurry, place the eggs in a bowl of hot tap water and zap the butter and cream cheese in the microwave in 10-second increments to quickly warm them up.

This is the cake you bake on the weekend and then eat a slice of every evening (or morning) throughout the week. It’s called meal prep.

Did I mention it’s also a punch bowl?

Salvadoran quesadilla is a sweet-salty cheesecake that’s often eaten for breakfast with coffee, but Popoca chef Anthony Salguero serves it as dessert.

This cake is the kind of baked good that you can whip together without a whole lot of planning or special equipment.

Bublanina ("bubble cake"!) is a cushy home for the season's finest.

A member of the larger umbrella group of easy fruit desserts, a buckle features tons of fruit barely held together by tender cake. We're talking so much fruit that the cake buckles around it, hence the name. There are many regional buckle variations, and not all have a streusel topping. This particular recipe, however, has got lots of big crumbs—and we think you’ll be glad that’s the case. 

For the name alone!