With a chewy mint-chocolate brownie on the bottom and a disk of vanilla ice cream on top, if you like brownie sundaes, you're bound to love this pie. This is the perfect make-ahead dessert for the holidays; with the brownie and ice cream disks made in advance, all you'll need to do is combine them, top with whipped cream, crushed candy canes, and serve.
'holiday cakes' on Serious Eats
Cooked eggs enrich a thick layer of creamy chocolate mousse set between two layers of chocolate cake that's draped in ganache. It doesn't get any more decadent than this.
No way around it, the holidays are more than a little bit about decadence. And while beautiful holiday cookies are great, what makes a better centerpiece for your festive meal than a gorgeously iced cake?
Yeah, you're probably not even going to click through, are you.
Also known as Jell-O rainbow cake, this seriously retro dessert is typically made with 1 box of white cake mix and 1 box of Jell-O. We've made a homemade version that amps up the flavor but keeps the fun.
This easy to prepare pie stars store-bought eggnog. The nog is turned into a creamy pudding that's nestled in a gingersnap crust and topped by whipped cream and freshly grated nutmeg.
Hot chocolate becomes cake in this recipe that incorporates moist chocolate cake, marshmallow whipped cream, and hot chocolate sauce.
There's not a speck of flour in this one layer torte, so the result is richer, fudgier, and loads more sinful than any brownie.
A traditional Christmas cake roll, frosted with chocolate icing and filled with salted caramel filling.
Here at last is a cake that doesn't require weeks or months of preparation, nor a napkin to politely spit the unsavory bite out into.
Making this cake isn't hard at all, but describing the entire process makes it seem more daunting. Put simply: bake a cake. Make buttercream. Sandwich them together. Cut into shapes. Glaze. Put more obnoxiously, well, read on.
This dairy-free cake is nutty with a subtle brightness of orange. A topping of candied walnuts adds a festive crunch.
This variation on the classic uses drunken prunes instead of dates.
This traditional German Christmas bread has a dense crumb studded with spices, dried fruit, and candied ginger.
Making a traditional Bûche de Noël is a lengthy project that requires time and planning. you'll want to make many of the components in advance so they have time to chill: the mushroom meringues, soaker, compote, and pastry cream keep for up to 2 days before use.
Pío V—allegedly named for 16th century Pope Pius V, though there are no written records or even verbal conjectures to explain the odd handle—is a Nicarguan dessert typically served around Christmastime. The name is quaint and speaks to the Nicaraguan history of Catholicism, but what I love most is that within the name are hidden another three, given that Pío V is made up of marquesote, sopa borracha, and manjar.
Molasses and dark brown sugar quietly set the stage for this cake, with a blend of dried ginger, allspice, cloves and assertive fresh ginger taking the spotlight. This is not a shy cake; it's bold, spicy and, served with a silky custard that's also no wallflower.
This cake, with its tiers of moist chocolate cake refreshed with hazelnut liqueur and airy drifts of chocolate, Nutella, and toasted hazelnut mousse, transports me the memory of a small bowl of Baci in the living room.
My mom's brown sugar pound cake has a big fan base, myself included. I don't have a huge sweet tooth, and while I'll do a sliver of pecan pie or German chocolate cake, it's trusty old brown sugar pound cake that dominates my dessert plate at Thanksgiving.
My Thanksgiving table isn't complete without an assortment of cranberry sauces. I like to have a basic back-of-the-bag recipe flanked by versions spiked with wine, studded with different fruits, punched up with spices and zest. The sauces are usually only perfunctorily spooned on plates, given the limited real estate, but that translates into ample leftovers. This year, I wanted to showcase the ruby red, tart cranberry sauce and give it its due by putting it on a pedestal (or cake stand).