Cake

We have a storied history of publishing extremely complicated wedding cakes. Let's take a trip down memory lane.

Check out these 10 wedding-cake trends to help inspire your custom dessert.

We all know it: A lot of wedding cake is well, bad. Here's how to make sure that doesn't happen.

For extra texture, trick out your cake with rainbow or chocolate sprinkles, chopped candies, or your favorite cereal.

Room temperature cream cheese and butter are key to a smooth frosting (cold ingredients will form hard beads). Take them both out of the refrigerator three hours ahead of time.

Rhubarb-Almond Cake is an easy and elegant springtime dessert. Learn how to make it in this video.

Look for culinary lavender at specialty food stores, tea and spice shops, or online.

This reader requested recipe is from the April 2003 issue (pictured above).

It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!

Want to bake a better birthday cake? Milk Bar's Christina Tosi and Bon Appétit's Alison Roman show you the ways to towering, sweet, frosted success.

Is this birthday cake a project? Yes, it certainly is. But you can tackle it one component at a time and work well in advance of party day. Watch the video here.

There’s nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.

A good pound cake is hard to find—but you can definitely make one at home. Crack the code with these tips from our test kitchen.

Brownie-haters of the world, unite. These non-chocolate desserts are just for you.

As if you need another reason to make this madeleine recipe for dessert: The batter can be prepped the day before.

Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.

This could be sweet and mild or more savory, depending on the olive oil you use. It’s all good.

For smaller loaves, divide dough and nut paste mixture into four portions instead of two and bake in four mini loaf pans—for 40–45 minutes.

“Good for dessert but even better for breakfast.” –Brad Leone, test kitchen manager

This versatile cake, with a distinct vanilla flavor, is a crowd-pleaser and sure to become a go-to for any festive occasion.

A cake doesn't have to be batter and frosting alone. We chatted with our test kitchen to get their 7 tips on making your cakes taste—and look—even better

If you can't find candied chestnuts, simply toss them in the cocoa with one tablespoon of brown sugar (no need to glaze them first).

Chef Ryan Pera, Coltivare Pizza & Garden, Houston, learned the art of arepas from his sister-in-law. Now, this recipe is his easy Sunday meal of choice, packed with leftovers or farm-fresh produce.

There's no need to turn the oven on to make these couldn't-be-simpler birthday cakes.