Pound cakes are among the purest flavored cakes; in this version, chamomile adds a subtle twist.
'Let them eat cake' on Serious Eats
Simple, clean flavors make this orange cake a year-round go-to.
Blackberry preserves get an unexpected exclamation point with fresh thyme and lemon zest in this crumbly, buttery cake that's a cinch to make.
This cake is sweet but not cloyingly so, with a lovely texture of apples and almonds making for a superb brunch or after dinner cake experience.
This cake is all about adding brightness and color to the dull winter months while celebrating one of the season's favorite citrus fruits: Meyer lemons.
Hot chocolate becomes cake in this recipe that incorporates moist chocolate cake, marshmallow whipped cream, and hot chocolate sauce.
Crisp-shelled, marshmallow-chewy meringues are layered with lightly sweetened butter into a cloudy white cake that's an unexpected surprise.
A flourless chocolate cake flavored with earl grey tea, lavender, and flaky sea salt.
This recipe transforms the classic French almond-pear tart's flavors into a cake.
This spice cake gets revamped with pumpkin, bold spices, molasses, and bold fresh ginger.
Spider web-decorated cupcakes with a chocolate cheesecake base.
Tender brown butter cake smothered in brown butter-sour cream caramel.
Tiny and chubby apple cider doughnuts herald the fall season at the farmers' markets. This cake version is the 2.0 version.
Honey, warm spices, coffee, apple cider, and whiskey— this cake will put you in a festive fall mood.
Pound cake, in its elegant simplicity, adapts to a number of variations and additions; try this marbled almond and Vahlrona version.
A moist blueberry cake with a buttery crumb topping.
Chocolate and bananas come together in this simple, moist bundt cake.
Good quality white chocolate chips melt into this buttery cake, spiked with roasted macadamia nuts and a bittersweet-and-salty caramel drizzle.
An extra moist yellow cupcake made with summer squash and frosted with a chocolate cream cheese frosting.
Bourbon-roasted peaches on top of a peach-flavored cheesecake with a graham cracker-pecan crust.