Ready in just 10 minutes, our two-ingredient marzipan cake is fool-proof. Perfectly almond in flavor and so moist, you will ...

Ina always has her finger on the pulse of what's irresistible and impressive (but also doable), and in the summertime, she ...

Our tender Flag Cake is not only extra easy to make (no stand-mixer required), but it’s also super moist and tender thanks to ...

To make the cake, Drummond starts by whipping some heavy cream until soft peaks form. To the whipped cream, she adds ...

Pour the batter into the prepared cake tin and then place the pan onto a rimmed baking tray. Bake in the oven for roughly 30 minutes until the cake has risen and slightly cracked on the surface.

As a person with a savory tooth, I do not often eat cake. However, I am also a Leo. I don’t align very much with that analysis, save for one big exception: I treat my birthday as though it’s ...

Preheat oven to 350°F. Butter and flour two 8- x 1 1/2-inch round cake pans. Line bottoms of pans with parchment paper. Sift together flour, baking powder, baking soda, and salt in a medium bowl ...

There’s a reason this easy 1930s recipe, topped with caramel and coconut, has been around for so long. By Melissa Clark Melissa Clark loves to bake vintage cake recipes. My new favorite cake has ...