101 cold cake recipes

Bianco Mangiare is a layered Italian dessert with sponge cake, vanilla-cinnamon milk pudding, chocolate sprinkles, pecans, and cherries. Served cold, this elegant no-bake treat is pure old-world charm.

A Southern cold-oven pound cake with both vanilla and butternut flavoring, baked low and slow in a tube pan. Dense, buttery crumb with a golden crust that needs no frosting.

Salmon rosti layers a crispy two-potato cake of cold mashed and raw shredded potato, topped with canned salmon and melted cheddar. A thrifty British-style supper baked in one dish.

Lemon meringue pie reimagined as a cake: a cloud-light, lemon-scented angel food cake split and filled with tangy homemade lemon curd, then swathed in glossy Italian meringue frosting. Airy, bright, and showy.

Flourless chocolate goo cake made with three-quarters of a pound of butter, semi-sweet chocolate, milk, and seven egg yolks. An intensely fudgy, barely-baked chocolate dessert served cold with whipped cream.

Chocolate-raspberry mousse cake built from devil's food layers, raspberry-liqueur mousse, and a ribbon of fudge sauce between each layer. A no-bake assembly that leans on smart shortcuts and tastes like a bakery showpiece.

Flaky Chinese onion pancakes stuffed with chicken, Chinese sausage, dried shrimp, and barbecued pork. Crispy outside, savory layered inside. Northern dough meets southern filling.

This bread pudding is moist and incredibly flavorful with a crunchy top. I make it every Christmas, or whenever a baguette is left out for too long, not that that ever happens in our house.

Intensely chocolate layer cake with cocoa filling and dark chocolate frosting, inspired by Brooklyn's famous blackout cake. Four layers of moist cake with fudgy frosting.

Black chocolate Bundt cake with coffee, honey, and a crack of black pepper, draped in a semi-sweet ganache glaze with Grand Marnier. Deep, complex, and show-stopping.

For as far as I can remember my Aunt made this custard filled cake that has what seemed like 100's of layers. Unbelievably good.

Whole wheat coffee cake with cardamom, buttermilk, and crunchy oat-walnut crumb topping. Healthy breakfast treat bakes in 40 minutes, serves 16.

A three-layer lemon buttermilk cake filled with homemade cooked strawberry spread and frosted in tangy lemon cream cheese frosting. Bright, bold, and built to be the centerpiece of any celebration.

This vibrant Creole-style rémoulade sauce, a zesty twist on tartar sauce, boasts bold flavors from whole-grain mustard, tangy pickles, and a kick of cayenne. Perfect for crab cakes, shrimp, or any fish dish, it’s a versatile condiment that elevates seafood with its creamy, spicy profile.

Veal piccata baked with mushrooms, capers, scallions, and a white wine lemon butter sauce. Make-ahead friendly: assemble cold, bake at dinner time.

Mexican-style cold baked fish topped with chunky guacamole, tomatoes, onion, and chili. Pescado Frio is a make-ahead summer main, served chilled with bright avocado dressing.