Cake

This retro favorite was popularized by the Hawaiian Pineapple Company and Gold Medal Flour in the 1920s. Here, the classic goes autumnal with the addition of pumpkin, molasses, and a mix of warming spices.

Save leftovers for snacks.

The cheese filling is spooned over red grapes—not a crust— and the fruit becomes its crowning glory.

Editor's note: This recipe is reprinted with permission from Gordon Ramsay's Fast Food.

Deconstructing the classic icebox cake, chef Adam Randall loosely layers chilled slices of yellow cake with tart lemon cream and then finishes the dish with a cloud of whipped cream and curls of candied lemon peel. This perfect summer dessert is so tasty that no one will ever guess its shortcuts: store-bought cake and sweetened condensed milk.

Easy, sophisticated, and make-ahead friendly, this is just the cake for your Memorial Day gathering.

Two American classics in one dessert: A rich milk chocolate cheesecake sandwiched between a buttery graham cracker crust and a fluffy marshmallow topping.

The yogurt helps make this moist cake especially tender. Great for brunch or tea.

You'll turn up your nose at plain old chocolate chip ice cream once you try this cool, stracciatella-flavored concoction—stracciatella being a vanilla-flavored cream with thin ribbons or chips of chocolate (which melt on the tongue) running through it. The stracciatella cream fills this semifreddo-like cake, which also shines with a toasted-almond cookie-crumb base, a toasted-almond topping, and a drizzle of espresso fudge sauce.

Lemon juice and sugar bring out the natural juices of the berries.

Shaving the side edge of the coconut pieces with a vegetable peeler is the best way to get strips of uniform width for garnishing the cake.

These are made with wedges of a moist, rich cake and served with a sauce that blends cooked and fresh strawberries.

Torta di Cioccolata al Forno con Vaniglia e Noccio For this sophisticated cake, which will thrill any fan of bittersweet chocolate, Ferrigno took inspiration from a favorite Perugian café called Bar Sandri—Perugia being, as she puts it, the "firm historical chocolate capital" of Italy. And inspiration was all she could take: She requested the recipe from the chef several times, but he wouldn't divulge it. Desperate, she played around with the ingredients until she came up with something that tasted right.

Ingredients of Sephardic cooking—dates, cardamom, and orange zest—bring a mosaic of Mediterranean scents and textures to the Passover table. The cake has a coarse crumb yet is incredibly moist and chewy, thanks to the dates. A sprinkle of our Passover version of powdered sugar dresses up the torte for a special occasion.

Almonds and matzo cake meal make a wonderfully textured crust for this refreshing, citrusy cheesecake. After Passover, instead of pulling out the graham crackers again, experiment with other cookie crusts such as one made with shortbread.

Hot milk cake is an easy, old-fashioned dessert that has simple, modern appeal. The moist, delicate cake gets its name from the hot milk that is added to the batter just before baking. In this recipe, the individual cakes are split, then topped with berries and whipped cream.

These individual desserts get their bright flavor from lemon juice, lemon peel, and a lemon curd topping.

These gorgeous cupcakes have a sweet surprise inside: They're filled with a dollop of raspberry jam. Half of the cupcakes have a pale yellow lemon glaze; the rest are topped with a pink raspberry-lemon glaze.

A little bit of olive oil makes this cake especially moist.

This cake was inspired by Devil Dogs, the bone-shaped chocolate cakes with irresistible white goo sandwiched between their layers. You'll want to dive headfirst into this version, a tall layer of moist, dark devil's food with fluffy marshmallow frosting.