Cake

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!

Here’s what happened after carrot cake met carrot halwa, the milky, long-cooking, spoonably-soft confection common in South Asia. Raisins, cinnamon, and cream cheese frosting made way for brown-butter pistachios, cardamom, and sticky carrot glaze and the rest of their romance was history. 

Learn it once, remember it forever. 

A tea cake that's true to its name, this loaf harnesses the power of citrusy Earl Grey tea for its distinct flavor. Lemon poppyseed can't hold a candle. 

Attention, lovers of squishy and chewy foods! This moody-glam dessert packs tons of bold sesame flavor into one super simple one-bowl cake.

My 2020 resolution is to eat more mochi, HBU? 

From raspberry ricotta cake to classic roast chicken, these are our readers' favorite recipes of all time.

Instead of icing, this spiced loaf from Elizabeth Prueitt and Chad Robertson’s ‘Tartine: A Classic Revisited’ is blanketed in a fluffy vanilla meringue.

Monkey bread, pretzels, easy cakes, and more ways to let the stand mixer do the work. Your arms deserve a break.

Equal parts crunchy-sweet crumb and moist-pillowy cake—plus lots of ginger to balance all that buttery goodness.

Miso and 100% whole wheat flour add salty-nutty complexity to this super tender crumb cake.

And it’s far from the sad, soggy number you (and your great aunt) might be familiar with.

A mega-moist olive oil loaf cake from Ochre Bakery that’s bright and lemony.

Tender, nutty, and studded with caramel-glazed apple halves, Claire Saffitz’s apple cake is the best apple cake. (There, we said it.)

One bite of this piña colada–inspired tres leches cake and you’ll understand why it earned the moniker “three sheets to the wind.”