Cake

A new take on pineapple upside-down cake. Here, a sticky brown-sugar caramel drips down the sides of a super-moist banana cake.

A little cornmeal gives the cake a crunchy texture. The sweet-tangy ice cream and the tart compote help dress up the dessert for this holiday dinner.

This is one of our most popular cakes at the bakery. Half of the customers love it because they haven't eaten it since their grandmother made it when they were kids, and the other half because they think the red color is really neat. But everyone thinks it's delicious.

A great way to use very ripe bananas, this easy-to-make cake incorporates everything you love about banana bread and adds a few more favorites—chocolate, walnuts, and cinnamon—for good measure. (It's also much more tender, with a light, moist crumb.)

Reduced-fat ingredients create a light, creamy cake.

This winter dessert is based on traditional stack-cake recipes from Appalachia. Small layers (baked in muffin tins) are sandwiched together with a jamlike apple filling to create individual desserts that are unlike any cake you've come across.

While this little square cake may appear modest, its caramel flavor drew everyone in our test kitchens back for seconds and even thirds. Buttermilk lends a subtle tang and tenderizes the yellow cake, but it's the sweet glaze that really makes this dessert special.

This four-layer stunner may just render all your other chocolate-cake recipes obsolete. A generous amount of sour cream keeps the cake layers tender, and the frosting is a glossy triumph. It's a natural fit for practically any get-together—from a simple family birthday celebration to an elaborate dinner party.

Bundt cakes are always crowd-pleasers, and this dark, moist one won't disappoint. The combination of time-honored ingredients—sweet dried figs, crunchy pecans, and aromatic bourbon—will have your guests clamoring for the recipe.

Homemade pound cake hits all the right notes—it's buttery, rich, and immensely satisfying. This version is classic, with hints of lemon and orange, perfect with afternoon tea.

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 sugar to ensure that every bite is succulent. Shreds of delicate fresh coconut far surpass the packaged kind.

Great for dessert or breakfast.

Small wedges of this luscious, superchocolaty cake go a long way.

Brilliant swirls of raspberry jam and a crunchy crumb topping make this cake far prettier—and tastier—than most.

Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.