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cooking.nytimes.com
One of the beauties of layer cake is that you can do much of the work in advance The cake layers can be baked one day ahead, wrapped tightly and kept at room temperature The frosting can be made up to a week ahead, wrapped tightly and refrigerated (bring it back to room temperature before using)
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A moist bundt cake, drizzled with two types of chocolate.
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cooking.nytimes.com
This deeply spiced gingerbread cake recipe comes from the cookbook author Genevieve Ko, who found inspiration in the light-as-air cakes she tasted from Chinese bakeries in Southern California, as well as the sweets — hot candied ginger and sugared, dried plums (a.k.a prunes) — that her grandmothers offered her as a child Ms
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This cake recipe came from Denmark with my Great Grandmother and Great Grandfather when they came over to the United States.
cooking.nytimes.com
This cozy spiced loaf cake gets a triple dose of ginger – ground, fresh and crystallized – and the totally delicious addition of chocolate A pour of molasses and an assortment of other warm spices help round out the flavors, and buttermilk makes it extra moist Serve slightly warm slices of this gingerbread with a bit of vanilla ice cream for a simple and satisfying dessert
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Pumpkin puree, egg, dark brown sugar, and warm fall spices combine into a microwave mug cake that's an easy, decadent dessert for one.
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Make Chowhound's red velvet cake recipe for an impressive, irresistibly moist cake topped with sweet cream cheese frosting. Recipe includes detailed instructions...
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Rich, buttery cake with a hint of citrus; satisfying any time of day.
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This luscious pound cake has a nutty top crust, and is moist and flavorful. Makes a great gift. You can use halved maraschino cherries instead, if you prefer.
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Get Yogurt and Pistachio Cake Recipe from Food Network