Author: Marla Orenstein
Not too rich but ridiculously moist, this cake decadent without being overly sweet. It's almost impossible to mess up and so easy to make.
Author: Odette Williams
Author: Charmaine Solomon
Sometimes we spread jam between the layers; other times we simply dust the cake with powdered sugar.
Author: Melissa Hamilton
Author: Francois Payard
No cooking required for this dessert that needs to be assembled at least 24 hours-and up to three days-in advance.
Author: Cal Peternell, Chez Panisse Restaurant and Café
An easy Moist Yellow Cake recipe. This is my favorite recipe in the book. I use this cake more than 85% of the time. It's always delicious. The Soft as Silk brand of cake flour gives best results.
Author: Ruth Cousineau
This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts.
Author: Susan G. Purdy
Author: Abigail Johnson Dodge
Author: Grace Young
Author: Hank Shaw
Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.
Author: Cynthia Wong
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
Author: Carole Bloom
Nothing says festive as eloquently as a towering white coconut cake, and this particular one is breathtaking. Better yet, it's delicious-we've brushed each layer with a syrup made from coconut water and...
Author: Ruth Cousineau
Author: Gabrielle Hamilton