813 cate recipes

Bien Me Sabe! Layers of brandy-soaked ladyfingers, lush coconut cream filling, and golden meringue make this classic Venezuelan dessert impossible to resist. Chills overnight for the easiest showstopper.

Cocoa-espresso cake loaded with toasted ground hazelnuts and glazed with warm seedless raspberry jam. Topped with fresh raspberries and chopped hazelnuts for an elegant, butter-free finish.

Flourless hazelnut cake topped with coffee-laced chocolate mousse. Made with matzo meal and potato starch, this elegant dessert is naturally gluten-free friendly.

Flourless chocolate mint truffle cake with only 6 ingredients. Dense, fudgy, and melt-in-your-mouth rich, served over bourbon creme anglaise.

Intensely rich chocolate silk mousse cake baked in a water bath with a pound of semi-sweet chocolate and a glossy ganache glaze. Make up to 3 days ahead. Serves 8.

A self-saucing chocolate pudding cake that bakes up with fudgy cake on top and warm chocolate pudding underneath. Made with Bisquick, cocoa, chocolate chips, and chocolate topping for triple chocolate bliss.

A light, springy chocolate sponge cake made with just six pantry staples and absolutely no eggs or dairy. Two layers sandwiched with fudge icing, dusted with grated chocolate and powdered sugar. Vegan baking at its most unfussy.

Strawberry icebox cake layered with vanilla wafer crumbs, whipped cream, and Jello-marshmallow filling. A vintage no-bake dessert that sets up in the fridge with zero oven time.

Microwave upside-down brunch cake with ham, crushed pineapple, and brown sugar under a cornmeal batter. Sweet and savory in under 30 minutes.

Lemon sponge pudding cake that magically separates into three layers as it bakes: meringue top, sponge cake middle, and creamy lemon pudding on the bottom.

Lemon filling for cakes with egg yolks, fresh lemon juice, zest, and butter. A tangy, silky curd that spreads between layers. Stovetop or microwave method included.

Deep-fried red bean paste cakes wrapped in egg roll skins and fried twice for a crispy, golden shell around sweet, smooth filling. Just three ingredients for a classic Asian dessert or snack.

Fudgy Southern chocolate cake with melted unsweetened chocolate, pecans, and a two-temperature baking method. Dense, rich, and brownie-like with a cocoa-dusted pan for extra chocolate flavor.

No-bake English toffee refrigerator cake with rich chocolate mousse, graham cracker crumbs, and pecans, chilled for 24 hours. A make-ahead icebox dessert.

Chocolate cake made with pureed red beets and melted unsweetened chocolate. Incredibly moist, deepens in flavor overnight, and finished with a simple powdered sugar dusting.

Whole wheat apple coffee cake with currants, toasted walnuts, apple butter, and warm spices. Made lighter with egg whites and canola oil, topped with a sugar crust.