226 top cake recipes

Old-fashioned peach gingerbread upside-down cake: molasses-spiced gingerbread baked over fresh sliced peaches, then topped with butter-glazed peaches and a preserves brush. Late-summer dessert perfection.

Cherry dream squares with an oat-and-cake-mix crust, cherry pie filling center, and a brown sugar crumb topping with nuts. A semi-homemade bar cookie that's part crumble, part pie.

Molded red pepper couscous ring filled with steamed vegetables and topped with a cool dill yogurt sauce. Stunning vegetarian buffet centerpiece that cuts like a savory cake.

Hundred-dollar chocolate cake made with mayonnaise-style salad dressing instead of eggs and butter. Moist, fudgy, and topped with a boiled cocoa frosting.

Fat-free chocolate cake made with cocoa powder, egg whites, and corn syrup instead of butter, oil, or whole eggs. Topped with a cocoa-powdered sugar glaze. Rich chocolate flavor, zero fat.

Flourless chocolate cream cake made with semi-sweet chocolate, pecans, and Irish cream liqueur, crowned with a pillowy Irish cream whipped cream topping.

Dense tube cake loaded with apples, coconut, and pecans. Bake 90 minutes, then soak with hot buttery brown sugar topping poured over.

Moist chocolate applesauce cake topped with semi-sweet chocolate chips and walnuts. No frosting needed, the applesauce keeps it rich and fudgy.

A luxurious almond cake made with real almond paste, sour cream, and a full cup of butter for an ultra-moist, tender crumb. Golden on top, dusted with powdered sugar, and worth every indulgent bite.

Spiced chocolate prune cake with buttermilk and cinnamon, topped with a glossy cooked chocolate fudge frosting. Soaked prunes keep every slice impossibly moist.

Dark chocolate bundt cake with cocoa, buttermilk, and almond extract, topped with a sugar-free velvety chocolate frosting. Rich, dense, and deeply chocolatey.

Mini carrot cakes with chutney, coconut, walnuts, and warm spices baked in mini muffin tins. Topped with cream cheese frosting for bite-sized party treats.

Wheat-free chocolate cream cake made with ground hazelnuts instead of flour, spiked with Frangelico, and topped with hazelnut whipped cream and chocolate curls.

Maple-walnut pound cake baked in a tube pan with a cinnamon-walnut streusel layer through the middle and on top. Dense, buttery, and loaded with maple and brown sugar flavor.

From-scratch chocolate cake with melted unsweetened chocolate and buttermilk, topped with a boiled fudge frosting beaten over ice. Deep, dark, and intensely chocolatey.

A traditional Swiss Appenzell honey cake made with wholemeal flour, warm honey, cloves, nutmeg, cardamom, and cinnamon. Dense, fragrant, and beautifully scored on top, this European classic is finished with icing.