Cake

Yes, there is such a thing as delicious delivery cake.

No, your cookies won't start going to yoga if you decorate them with all-natural food dyes.

Flouring the fruit in this Bundt cake recipe helps keep it suspended throughout the batter, and using a serrated knife guarantees you won’t squash or shred the slices.

The best way to describe the results of this tea cakes recipe? The most tender cinnamon cake doughnut you ever had, in muffin form.

These financiers are moist and nutty from the addition of brown butter and hazelnuts; in this recipe, resting the dough amplifies all of those flavors.

If a tiramisu, a pumpkin spice latte, and an icebox pie had a baby, it would be this make-ahead dessert recipe. Some things are better from a can or a box—pumpkin purée and graham crackers are two of those things.

Earthy, nutrient-rich whole grain flours give this classic banana loaf cake recipe some added personality.

Bakeries around the country agree: This election needs more cake. They are re-interpreting an age-old recipe for modern day tastes.

The 95-year-old painter Wayne Thiebaud finds inspiration in bakeries—we can relate.

Richly spiced gingerbread with the texture of a moist, dense devil’s food cake, this recipe only gets better if you make it ahead.

The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.

You can use the same weight in regular apples for this gingerbread cake recipe, but don’t the little lady apples just look so awesome?!

The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within.

No, cake doesn't last forever in the freezer. There are rules.

From ribs to sauces to cakes to slaws to cocktails, you guys were all over the place this month, and let us assure you, that's a good thing.

Use any stone fruit you like, alone or in a combination.

The more particular you are when building the layers in the loaf pan, the more neat and tidy this will look when sliced. 

The nostalgic yellow cake flavor in cupcake form. If using a darker muffin tin, keep an eye on the edges—those pans encourage more browning, and you might end up removing these from the oven a few minutes earlier. Get the recipe for vanilla cream cheese frosting here. This is part of BA's Best, a collection of our essential recipes.

Cake flour gives these classic white cupcakes a very fine, tender crumb, and the high ratio of egg whites to yolks ensures a snowy hue. Get the recipe for vanilla cream cheese frosting here.

Non-Dutch-process cocoa powder is sometimes labeled “natural,” and since all of the chocolate flavor depends on what kind you use, quality matters for these devil's food cupcakes. Get the recipe for vanilla cream cheese frosting here.

From this day forth, you will need no other cupcake recipe.

Masa harina is a ground corn flour, commonly used to make corn tortillas, and is not the same thing as cornmeal. Maseca brand is fairly ubiquitous in grocery stores; other types can be found and ordered online.

Our resident baking whiz Claire Saffitz shares all of her tips and tricks for icing a layer cake.

You’re looking at the quintessential summer dessert, perfected by the BA Test Kitchen.