10,266 dessert recipes

Brown sugar pound cake topped with butter-toasted pecan frosting. Tall Bundt with a dense crumb, deep caramel notes, and a nutty browned-butter glaze that drips down the sides.

Foolproof chocolate mousse made with just two ingredients: instant chocolate pudding folded into whipped cream. A 5-minute no-bake dessert that's light, fluffy, and impossible to mess up.

Mexican wedding cookies (polvorones): tender almond shortbread balls baked low and slow, then rolled twice in powdered sugar for that signature snowy coating. Melt-in-your-mouth holiday classics.

Lemon angel food cake baked from scratch and hollowed out to hold a lemon whipped cream filling set with gelatin. Light, airy, and bright with citrus.

Soft drop sugar cookies with brown sugar, cream of tartar, and baking soda for that signature snickerdoodle-style crackle. Rolled in sugar, no chilling needed.

Classic chocolate cream pie with a deep two-chocolate filling spiked with rum and vanilla, topped with rum-laced whipped cream and grated chocolate. A make-ahead diner classic.

Frozen tortoni with cream cheese, Amaretto, whipped cream, and crushed peanut brittle in foil cups. An elegant Italian-style frozen dessert with no ice cream maker needed.

Cream butter with orange zest and sugar, fold in eggs and flour, then bake into a tender pound cake glazed with apricot jam and candied orange peel.

Pumpkin pecan pie combines spiced pumpkin custard with a broiled brown sugar pecan crumble topping. The best of both Thanksgiving pies in one slice, with five warm spices.

Mini chip cheesecake cookies layer a chocolate graham cracker crust under cream cheese filling spiked with melted chocolate chips. Each two-bite cup bakes in a mini muffin tin. Bite-sized cheesecakes built for parties.

Mock-chiffon chocolate cake with folded egg whites for an airy, light crumb, served with homemade chocolate whipped cream. Uses oil instead of butter for extra moisture.

Raspberry meringue cookies piped into rosettes and baked low and slow until crisp. Light as air with real raspberry preserves folded into the meringue.

Thick homemade hot fudge sauce made with unsweetened chocolate, evaporated milk, and sugar. Rich, glossy, and pourable, this makes enough to fill two gift jars.

Two-layer spice cake with cinnamon, allspice, nutmeg, and plumped raisins, frosted with Swiss meringue mocha buttercream. A showstopper dessert for serious bakers.

Biscotti di Prato (cantucci) with whole roasted almonds and ground almond flour for that authentic Tuscan crunch. The classic twice-baked Italian cookie meant for dunking in vin santo or coffee.

A great all-butter flaky pie dough that comes together by hand or in a food processor. Cold butter, the minimum water, and a good chill are the keys to a tender, shatteringly flaky crust.