Author: Janet McCracken
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the...
Author: Dianne Rossmando
Author: Grace Young
Using melted white chocolate in the vanilla portion of this marble cake adds a complex toastiness, and makes a luxurious textural match for the chocolate swirls-even if you don't like white chocolate,...
Author: Deb Perelman
Author: David Frenkiel
Author: Ian Knauer
Chiffon cake has all the fluffy texture of angel food cake, with a touch of extra richness. This cake recipe is made with tahini and sesame seeds for crunch.
Author: Jennifer Yee
These little almond-pistachio cakes remind me of a more sophisticated cupcake. Full of flavor with a dense, chewy crumb, it's like frangipane meets fairy cake.
Author: Martha Collison
Author: Lora Brody
Here's a classic spring dessert from Commander's Palace.
Author: Zanne Stewart
Instead of a traditional apple pie, opt for this spiced apple cake for Thanksgiving. Grated apples in the filling give it a moist, dense texture, while the caramel glaze and pretty caramelized walnuts...
Author: Katherine Sacks
Author: Karen Barker
Author: Rebecca Rather
Author: Bruce Aidells
This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.
Author: Claire Saffitz
Author: Michael Noble
Author: Itamar Srulovich
Author: Karen DeMasco
No blood oranges? Use 4 navel oranges instead, and slice into 5 or 6 rounds, depending on their size.
Author: Jon Shook & Vinny Dotolo, Animal
This moist and flavorful cake is incredibly fragrant thanks to the addition of all the orange zest. It is delicious served with ice cream or whipped cream.
Author: Rick Tramonto
Just dump, shake, and bake this super tasty, couldn't-be-easier dessert. It's even better when made with our Homemade Yellow Cake Mix .
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
Author: Deborah Madison
Author: Janet Taylor McCracken
A mixture of three milks and a shot of rum disappears before your eyes as it soaks into a cinnamon-scented sponge cake. Your reward? An extemely moist cake with an addictively sweet taste.
Author: Carolyn Beth Weil