Cake

In this updated version of the childhood favorite, everything—except the gummy worms—is made from scratch.

Use whatever jam, marmalade, or fruit preserves you like in this crowd-pleaser.

Anybody who knows me knows that I have a soft spot for cupcakes and soy chai lattes, so combining these two creates my own piece of heaven. These cupcakes are moist, tender, and lightly spicy, thanks to the combination of ginger and cardamom. Go ahead and pair with a steaming hot chai latte...you won’t overdo it.

Eastern Kentucky–born and –raised chef Colin Perry plies his art now in Montreal at Dinette Triple Crown. The food there taps into traditions of both the far north and the high country South, as in this delectably oh-so-sticky pudding.

Honey cake emerges from its hibernation around the High Holidays in the fall, when honey and other sweet foods are eaten to usher in a sweet new year. But as much as this is an early fall cake for the holidays, its warming spices make it a perfect winter cake that works both for dessert and in the morning with a cup of coffee.

Turn store-bought ice cream sandwiches and chocolate-peppermint whipped cream into a towering, show-stopping dessert for your Labor Day cookout.

This slow cooker dessert recipe combines all of the elements that make a traditional upside-down cake so irresistible.

This naturally gluten-free cake is impressive enough for special occasions but secretly easy enough to make in less than an hour.

Layers of graham cracker, lemony mascarpone (or Greek yogurt), and blueberry–chia seed jam freeze in a loaf pan to become the easiest cake you’ve ever made.

It may look like a giant lunchbox treat, but an ultra-smooth ganache and a final flourish of crunchy sea salt make this one elegant cake.