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Dark chocolate and Dutch cocoa make this devil's food twice as chocolaty.
Just like the ones at the state fair.
A modern approach to one of America's most iconic desserts.
Oreo cake. Oreo Frosting. You really can't go wrong.
Classic ladyfingers, simplified
An old fashioned frosting as light and fluffy as a cloud.
A no-fuss frosting for all your favorite cakes.
A bright-purple cake that tastes as good as it looks.
With the right ratio of ingredients, classic Swiss meringue buttercream is a foolproof favorite.
This simple cake puts olive oil's best attributes center stage.
This cake couldn't be easier—it's made, and baked, right in a cast iron skillet.
A simple three-egg layer cake with vanilla buttercream frosting.
Whether you're craving dark or milk chocolate, this frosting is easily doctored to taste.
Fruity, tangy, and fresh.
Brown butter and toasted pecans make a carrot cake that's extra nutty and rich.
A fast, no-fuss approach to chocolate cake.
An old-school Southern classic fit for a crowd.
A rich and silky buttercream made from whipped egg yolks, rather than meringue.
A no-fuss method to make classic coffee cake even easier.
A timeless classic.
A hearty pineapple-banana cake, baked in a cast iron skillet and topped with cream cheese frosting.
A perfect cake requires perfectly leveled cake layers.
There's a right way and a wrong way to cut parchment rounds for cake.
Sturdy and well balanced, these stands are so much more than just a pretty base.
Everything you need to know about Bundt cakes, from preparing the pan to how to Bundt-ify your favorite cake.
Our absolute favorite pan for sheet cakes.
How different types of cake pans can make or break your favorite recipe.