Prepare to indulge in a cake that’s simply divine – this Cream Cheese Cake is a true masterpiece of moistness, richness, and ...

This cake is quite possibly the lightest, softest cake I’ve ever eaten and is bursting at the seams with citrus flavor. The ...

Start with a good, flavorful cake, and top with a generous (or very generous) amount of frosting. Decorate the cakes as simply or extravagantly as you like. Set them out and they’re as good as gone.

Carrot cake, that 1970s favorite, had a newer audience at luxe restaurants like Manhattan's Le Bernardin in 2013, when pastry chef Jodi Elliot served the ultimate version. With only four ...

Frosting and assembly: 2 16-oz. packages full-fat cream cheese, room temperature 1 cup (2 sticks) salted butter, room temperature 8 cups (906 g) powdered sugar, sifted or whisked to remove lumps ...

Spiced Cream Cheese Icing In the bowl of a stand mixer fitted with paddle attachment, combine 1/2 cup unsalted butter, 8 ounces cream cheese and 2 teaspoons vanilla extract and beat until smooth.

Preheat oven to 350°F. Combine granulated sugar and lemon zest in a large bowl; rub with fingers to disperse lemon oil until sugar feels moist, about 1 minute. Whisk in olive oil. Add eggs; whisk ...

Preparation. Step 1. Preheat oven to 350°. Butter three 9"-diameter cake pans with 1½"-high sides. Line bottom of pans with parchment paper; butter paper.