CHOCOLATE-ALMOND OLIVE OIL CAKE
Baked in the glorious Star of David Bundt Pan and carrying the flavors of the crunchy mandelbrot cookie, this tender dessert combines two Jewish traditions into...
Chocolate-Peppermint Layer Cake with Caramelized White Chocolate Buttercream
Make the holidays merry and bright with this stunning three-layer cake. Tender-crumbed chocolate-peppermint cake layers get sandwiched with a buttercream made with toasted white...
Eggnog Red Velvet Cake
Classic red velvet cake gets a rich holiday spin in this showstopping layer cake. Two layers of moist red velvet cake sandwich an irresistibly...
Burnt Almond Torte
This legendary dessert consists of soft, vanilla-scented cake layers held together by luscious pastry cream. The reverse-creaming method of incorporating fat and liquid ingredients...
Gingerbread Cake
This soft and moist stir-together cake blends warm spices with rich molasses, adding aromatic depth of flavor. It comes together quickly and easily, needing...
Satsuma-Almond Cake
This luscious cake, inspired by Brian Hart Hoffman’s love for satsumas, is a playful twist on our Sicilian Whole Orange Cake from our January/February...
Baking School In-Depth: Fruitcake
Fruitcake is steeped in a history that’s as rich and enduring as its flavor. Its origins go back to ancient Rome, where cakes made...
Mulled Apple Coffee Cake
Brimming with mulling spices and tender chunks of apple, this aromatic cake is the epitome of comfort. We swapped the original version’s simple glaze...
Black Cocoa Swirled Cheesecake
Rich, dark cocoa meets creamy, dreamy cheesecake. The luscious black cocoa cake base is a moist yet fluffy cake with velvety cheesecake marbled throughout,...
Pumpkin Roulade
When creating a roulade, it’s important to always roll the cake up while it’s warm. The heat and moisture of the cake help keep...
