Cake

This simple, moist banana bread recipe can also be baked in three small (5¾x3¼”) loaf pans, which is how you’ll find them at Julia’s stand; cooking time will be 40–50 minutes. For the deepest flavor, use ripe bananas with lots of freckles.

Part of what gives this cake its light texture is beating the butter and sugar well, so don't rush this step.

This is one of those sleeper recipes that’s more complex-tasting than it sounds. Each element is supereasy to prepare and can be made days in advance, but the finished dessert is a stunner.

We can't decide if we like ice cream pie or ice cream cake better, so we'll just eat both.

This tangy, crustless cheesecake feels light and airy thanks to the addition of beaten egg whites.

As summer progresses and apricots go out of season, try these desserts with ripe plums instead.

Osteen likes to frost these cakes while they're still warm. They'll absorb some of the frosting, which takes on the consistency of a glaze.

With a wonderfully moist buttermilk interior beneath a crunchy crust and a generous amount of lemon zest, a classic Bundt cake is reborn.

Tarte Tatin meets ginger-bread cake in this pretty upside-down dessert.

This chocolate cake has no outer frosting, but the filling is so rich you won't miss it. Chopping the pecans finely helps keep the layers even when frosted.

Inspired by a style of cake from California’s Miette bakeries, we frost the top and middle layers of this stunner but leave the sides naked to showcase the almond cake. Don’t have a pastry bag or star tip to frost the layers? Fill a resealable plastic bag with the frosting, snip off a corner, and pipe away.

We bit you adieu with MORE hot Instagram photos of cake

Artist Greely Myatt manages to make blocks of wood and acrylic paint look as good as any edible confection

Don't be scared. We've got tips to make sure you cut those layers like a pro

Our resident cake experts were on hand to answer your burning baking questions on Facebook. Here's a recap

Cake has been on our minds this week, and apparently on yours, too

Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.

The history of the word of the week!

Every slice shows a different combination of colored squares

You've got to pay attention to it

Here's why else this is the only kind of cake pan you should be baking with

The French 75, the Gin Gin Mule, and a good old Rum and Coke get cake-y

Where to pick up darn good cake across the country

As in good-looking