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This cake couldn't be easier—it's made, and baked, right in a cast iron skillet.
A classic autumn spice cake, flavored with pumpkin purée and finished with cream cheese frosting.
American buttercream crossed with a dark ganache creates a super-chocolaty frosting hybrid.
An old fashioned frosting as light and fluffy as a cloud.
Delicate, uber-fluffy, and tender.
Little pots of satiny molten chocolate are the ultimate chocolate fix in under 30 minutes.
An old-school Southern classic fit for a crowd.
A new way to make this classic cake.
Pure maple syrup gives Italian buttercream a delicate sweetness and complexity.
Layers of crispy cookies and bittersweet mocha whipped cream—what's not to love?
Make a bright and vibrant fruit frosting with freeze-dried strawberries.
The key to lighter cheesecake: Fold in meringue.
Simple but satisfying fruit bars, made with your favorite fresh fruit or jam.
Just like olive oil cake, but made with roasted pistachio oil.
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.