Cake

This decorated loaf cake delivers all of the drama and trappings of a traditional bûche de Noël with only a fraction of the work.

A gâteau quatre-quarts, or four-fourths, traditionally called for a pound each of butter, flour, sugar and eggs. This version of the cake adds vanilla and fragrant citrus extract.

This riff on pound cake subs out the plain ol’ butter for golden butter, or butter that is cooked just shy of brown butter.

Sweetened with a wonderfully fragrant orange blossom syrup, this cream of wheat cake is simple to prepare with just a few ingredients.

Nobody knows exactly where whoopie pies came from, but we guarantee these marshmallow-stuffed chocolate cakes will go fast.

Peanut butter and jam are great friends in a sandwich. They’re even better in this tender sour cream cake swirled with raspberry jam.

If the cake calisthenics required in most roll cake recipes give you anxiety, this chocolate Swiss roll recipe is for you.

This easy honey-tinged Basque cheesecake starts with cream that’s infused with bashed-up cardamom pods.

An American institution draped in bittersweet chocolate, the Boston cream pie is a cake with a curious name.

This loaf cake has all the taste and texture of a classic Italian rainbow cookie but is much easier to prepare and in a thrilling scale.

With glacéed fruit, spices, and no small amount of rum, this elegant fruitcake recipe is no joke.

This swirled, cinnamon-spiced fall dessert is a total showstopper.

This ginger-stout cake from famed pastry chef Claudia Fleming gets generous layers of buttermilk frosting, with the sides of the cake left au naturel.

The only thing better than a pumpkin cookie? Two pumpkin cookies—plus a generous swoosh of cream cheese icing.