Dessert

It comes together in a blender and just happens to be dairy-free.

Like cherry lemonade pie and grilled pound cake sundaes.

Brown butter peach, caramel apple, and more of our favorite easier-than-pies.

This speedy one-pan summer dessert channels peaches and cream with a twist.

Think flag cake—but with crisp puff pastry, whipped cream, and layers of fresh berries.

With a crisp crust, garlicky mayo, and a juicy slice of tomato.

With a jammy ruby-red filling and tender golden biscuits, this showstopping dessert is made for summer.

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

The retro classic gets a sophisticated upgrade with Luxardo cherries.

With ultra-tender cake and a few-ingredient frosting, this is a guaranteed crowd-pleaser for all ages.

An Australian icon—with coconut, chocolate, and raspberry—streamlined in a standard muffin pan.

Fruity olive oil means this fudgy cake will stay moist for days.

One brand made coffee, ice cream, and more taste perfectly balanced.

Flaky crust, jammy filling, endless sweet-but-tangy flavor.

Tender, moist chocolate cupcakes stained with Earl Grey tea and topped with a brilliant magenta frosting made from fresh blackberries.

A birthday favorite in the Bon Appétit Test Kitchen.

A halfway-homemade pastry to wow anyone.

A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.

Like almond-flour carrot cake and tiramisu panna cotta.

Chocolate-stuffed macaroons, mango-cream cake, and a few sweet ways to use up that box of matzo.

A generous glug of stout gives this snackable loaf a malty depth.

As energizing as an energy bar, with a much simpler ingredient list.

Crispy edges, chewy centers, and puddles of chocolate in every bite.

This laid-back Italian tart is made with a tender, buttery shortbread crust, filled with apricot jam, and blanketed in a layer of sliced almonds.