1-2-3-4 Cake: Four Ways
It's easy as 1-2-3-4! With these 1-2-3-4 Cake: Four Ways, start with the old-fashioned Basic 1-2-3-4 Cake and twirl it up to entertain throughout the...
French Apple-Almond Cake
From the dense, custardy bottom to the crisp top layer, almond flour amplifies the textures that are characteristic of this classic French Apple-Almond Cake....
Amaretto Boston Cream Pie
We put an almond twist on this classic dessert with rich Amaretto Pastry Cream. Fold whipped cream into the batter to achieve a light,...
Tropical Hummingbird Layer Cake
In this Tropical Hummingbird Layer Cake, we swapped out pecans for macadamia nuts and reconstituted dried apricots in pineapple juice for a unique spin...
Lord Baltimore Cake
Our Lord Baltimore Cake, a variation on the Southern classic Lady Baltimore cake, is made with egg yolks instead of egg whites and packs...
Banana Cake with Brown Sugar Hazelnut Buttercream
Frozen bananas in a cake? Heck yes. Reducing the juice from these frozen fruits adds a nutty, caramelized flavor that takes this Banana Cake...
Spumoni Cake
Traditional Spumoni is a molded Italian ice cream made with layers of different flavors separated by fruit or nuts in whipped cream. In our...
Layered Meringue Terrine
You read that right. This Layered Meringue Terrine calls for a perfect dessert union of meringue and ice cream. Infused with Irish cream, chocolatey...
Apricot Carrot Cake with Honey Cream Frosting
We gave the traditional carrot cake a fruity update, adding chopped, dried apricots in with the carrots and toasted pecans. A generous slathering of (our honeyed take...
Berry Buttermilk Cake with Mascarpone Crème Fraîche Frosting
Our buttermilk cake is moist and slightly tangy while fresh berries add a punch of sweetness to this spring-inspired confection. Using creamy mascarpone and...