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Just like the ones at the state fair.
The secret is a one-two punch of almond flour and almond extract.
Dark chocolate and Dutch cocoa make this devil's food twice as chocolaty.
Oreo cake. Oreo Frosting. You really can't go wrong.
A modern approach to one of America's most iconic desserts.
Classic ladyfingers, simplified
Brown butter and toasted pecans make a carrot cake that's extra nutty and rich.
Whether you're craving dark or milk chocolate, this frosting is easily doctored to taste.
With the right ratio of ingredients, classic Swiss meringue buttercream is a foolproof favorite.
A no-fuss frosting for all your favorite cakes.
A simple three-egg layer cake with vanilla buttercream frosting.
A rich and silky buttercream made from whipped egg yolks, rather than meringue.
An apple cider doughnut-inspired bundt cake to usher in fall.
Brown butter and toasted sugar take this classic vanilla cake to the next level.
Fruity, tangy, and fresh.
A no-fuss method to make classic coffee cake even easier.
This simple cake puts olive oil's best attributes center stage.
American buttercream crossed with a dark ganache creates a super-chocolaty frosting hybrid.
A bright-purple cake that tastes as good as it looks.
A fast, no-fuss approach to chocolate cake.
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.