Cake

Pooh, my mother-in-law, makes the best easy family-style chocolate cake, which we persuade her to make whenever there's a birthday! Her secret is dissolving the cocoa in boiling water before adding it. If you prefer, you can divide this among two round cake pans and fill.

Serve at brunch, or for dessert with a scoop of lemon gelato.

This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.

This is a family favorite, created by Gianni's aunt Angela. It's a great cake to make when summer fruit is abundant. It is delicious when made with the plums called for in this recipe, but you may also want to consider using figs—one of my favorite fruits—or pitted sweet cherries. You can substitute about 6 quartered figs or 1/2 cup of cherries in place of the plums.

It's likely that Mrs. Hughes and Mr. Carson were raised on this popular Victorian dessert, and Mrs. Patmore would have no problem reintroducing this to her staff. It's likely that, when enjoying this dish, Mrs. Hughes and Mr. Carson, usually so stoic, would experience intense nostalgia for their childhoods. Of course, they'd be careful to shield their intense feelings from the rest of the staff!

This cake is perfect for beginners—it's moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.

Inspired by a style of cake from California's Miette bakeries, we frost the top and middle layers of this stunner but leave the sides naked to showcase the almond cake. Don't have a pastry bag or star tip to frost the layers? Fill a resealable plastic bag with the frosting, snip off a corner, and pipe away.

Forget the boxed version you grew up with. This yellow cake gets a rich dark-chocolate frosting with a touch of tang thanks to sour cream. For the best presentation, it's important to cut the cake layers evenly.

This big, fun cake features layers of sponge cake and mint chocolate chip ice cream blanketed with pale-green whipped cream. It's perfect for a kid's birthday party. We like Baskin-Robbins Mint Chip for its thin chocolate shavings. Make sure to clear space in your freezer.

Filled with spices, buttermilk, and jam, this moist cake has been in the baking repertoire of my husband's family for over a century. Although this particular recipe hails from Bowling Green, Kentucky, I found many other recipes for jam cake that originated further south. At first glance, I mistakenly thought the jam was merely a filling between the cake layers but to my happy surprise, the jam is actually an ingredient in the batter, creating a lovely berry hue to the cake and an even better berry taste. This down-home cake traditionally calls for a sweet caramel frosting, but I opted for a decadent caramel chocolate ganache. Make the ganache before you make the cake as it needs about 3 hours to firm up at room temperature (and is so much better when not refrigerated).

This is a Baker & Spice original and it's our most popular cake—loved by men and women alike! The buttercream frosting is tinted pink by a raspberry puree (not food coloring)—be sure to save your extra whites from baking the cake to make the frosting. The cake itself is a rich, moist chocolate cake. If you want a go-to recipe for all your chocolate cake cravings, this is the one.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.

When it comes to ice cream cakes, there are no hard-and-fast rules as to what form they can take. Some consist solely of ice cream molded and then decorated to resemble a cake, while others intersperse layers of ice cream with thin layers of cake, crisp meringue, or even crumbled cookies. Our red, white, and blue July 4th extravaganza is a gorgeous amalgam of ice cream, cake, and blueberries and raspberries cooked separately into their own jammy fillings. Frosted simply in sweetened whipped cream and topped with more berries, this cake sparkles as much as the fireworks in the sky! Editor's Note: This recipe is part of Gourmet's Modern Menu for A Fourth of July Cookout. Menu also includes Grilled Corn with Honey-Ginger Barbecue Sauce and Grilled Shrimp with Honey-Ginger Barbecue Sauce.

You may never bake a cheesecake again; Laiskonis sets his super-light filling with gelatin instead of eggs and flavors it with a refreshing hit of citrus.

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