Top Rated Cake Recipes

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Though this fun and colorful cake is associated with the Mardi Gras festival in New Orleans, the first cake of the year is actually served on January 6th, as a type of kick-off to the Mardi Gras season coming up.As is tradition, there’s a tiny plastic figurine hiding inside the cake. When the cake is sliced, the person who receives the hidden treat is the King or Queen of the day. And as our editor Maryse Chevriere played it as a child, the recipient/winner gets to go under the table and secretly tap another person to be the other Queen or King of the day, kind of like his or her partner-in-crime. You can play it any way you like, but have fun and enjoy this delicious treat! – Yasmin FahrAdapted from " Dam Good Sweet" by David Guas and Raquel Pelzel.Click here to see the Celebrate Mardi Gras at Home story.
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5
Homemade Pumpkin Cake Doughnuts
Mallory Staley, Pastry Chef at 9 Restaurant in New York City, makes a savory pumpkin cake doughnut, instead of traditional yeast ones because it "provides a better texure and I feel like it's not as fatty — even though I know that's silly to say." Her doughnuts are inspired by the season; she does a blueberry cake doughnut with a milkshake on the side during the warmer months.These spiced treats are fast and easy to make at home. If you need advice along the way, check out this slideshow of the doughnut-making process for some helpful tips and visuals. Enjoy! — Yasmin Fahr
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5
Frozen cake
My mom first made this dessert at some time during my childhood. It was as awesome then as it is now, and it inspired a lifelong affection for raspberry sorbet topped with chocolate chips, aka watermelon seeds. It’s simple in that it only requires four ingredients, but it is a little complicated in terms of technique — you’re working with melty ice cream (often in the summer heat), and that can turn things sticky. Crazily enough, Phoebe and I made this in the makeshift condo kitchen on our spring break trip to Costa Rica a few years ago, somehow serving it to twenty friends before it melted. I think it’s become harder to find green ice cream or sherbet recently. We used to buy a cheap, unbranded gallon of pastel green lime sherbet from the supermarket, but apparently health consciousness has done away with the availability of that. My mom’s friend Renee suggested using green tea ice cream, which she found at Walbaum’s. After spending a while at the freezer case, I wound up buying three cartons of Edy’s Spumani ice cream and fishing out the green pistachio from the strawberry and chocolate that shared the gallon. The pistachio tasted delicious, so it was all for the best. Worst case scenario, you can use vanilla — just dye it green with food coloring before using. And don’t criticize me for using fake green ice cream. This cake is worth it. Just imagine the delight of your sisters or guests when you slice into this big round green thing to find it looks just like a watermelon, and tastes even sweeter. You can modify this recipe according to what you have. If your bowl is smaller, reduce the quantities; if larger, increase them. Just be sure to clear a space in the freezer for the bowl you choose, and make sure that space also fits whatever platter you serve the cake on. On the off chance that there are leftovers.
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5
Uh, yeah, this exists, and we're totally digging it. After all, let's have our cake and drink it, too.  Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from 101 Tropical Drinks by Kim Haasarud
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5
Flourless Chocolate Cake
I'll be perfectly honest — I'm not much of a baker. The precise measurements, the exact timing of everything, it's not really my game. But, for this cake, I make an exception. For chocolate (especially dark chocolate) you should always make an exception. Rich, dark, fudgy, with a little crunch from the walnuts, let's just say this is not a chocolate cake for the I-just-kind-of-like-chocolate person.
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4.4
Wild mushroom risotto cakes
Warm risotto cakes, scented with earthy mushrooms and mouth-watering truffle oil, are a classic cocktail party appetizer. This recipe, however, doesn't require you to bread or fry the bite-sized cakes. Simply bake and serve with a dollop of cream and a pinch of chives. — Allison Beck
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4.333335
Mimi's German Apple Cake
Growing up in rural Vermont meant that visiting friends was not always a stroll next door. I used to trek up a big hill to visit one grade school friend, but it was always well worth the trip for the camaraderie and for her German grandmother's tea cake. It was a traditional German butter cake with McIntosh apples nestled in the batter and cinnamon sugar sprinkled on top.  Mimi (my friend's grandmother) taught me that scoring apples with a fork helps ensure they will be tender by the time the cake is baked to perfection. I have adapted the recipe by sprinkling turbinado sugar over the cake; I think it adds a nice texture. The recipe only takes fifteen minutes of prep time before it  goes in the oven. 
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4
Individual Lemon Pudding Cake
I love lemon desserts – especially in the Spring and Summer months. The batter separates as it bakes, creating a light sponge cake on top and a creamy pudding on the bottom
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4
chocolate chips
This nearly flourless chocolate cake gets a hint of spice with the addition of ancho chiles, a dried form of the poblano. Paired with salted almond ice cream and almond brittle, this rich dessert covers all the bases in textures and flavors. 
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4
Here is an incredibly tasty recipes that can easily be made year-round. Whether you're hosting guests for a special celebration brunch or just looking for a sweet treat to enjoy with a cup of coffee, this Lemon Blueberry Coffee Cake will not dissappoint. Serve it warm while the blueberries are still opening up, making it the perfect contrast to the tangy lemon glaze. Trust me, your guests will thank you! LEMON BLUEBERRY COFFEE CAKE: INGREDIENTS: Cake: 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup lemon juice 1 teaspoon vanilla extract 1/2 cup buttermilk 16 tablespoons (2 sticks) unsalted butter, room temperature 2 cups sugar 2 teaspoons grated lemon zest 4 large eggs, at room temperature 2-3 cups blueberries  (I love blueberries so the more the merrier in my opinion.) Glaze: 2 cups confectioners’ sugar 1 tablespoon buttermilk 3 tablespoons lemon juice INSTRUCTIONS: Preheat oven to 350°F. Grease a 12-cup bundt pan with melted butter, add a few tablespoons of flour and rotate pan to evenly coat, tapping out excess. Sift 3 cups flour with baking powder and salt into a large bowl. In a small bowl, combine lemon juice, vanilla and buttermilk. In a second large bowl, beat butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about 1/4 of flour mixture, followed by 1/4 of buttermilk mixture, mixing just until incorporated. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries. Transfer batter to pan, spreading evenly. Bake until a tester inserted into center of cake comes out clean, about 1 hour and 10 minutes. Let cool in pan on a wire rack for 10 minutes, then unmold cake. Make glaze: Mix confectioners’ sugar, buttermilk and 3 Tbsp. lemon juice in a bowl, stirring until smooth. Glaze should be pourable, but if it’s too thick, add lemon juice, 1 tsp. at a time, until it reaches desired consistency. Pour half of glaze over warm cake. Slightly cool for about 30 minutes, then pour remaining glaze over cake and serve.  
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4
When you're in the mood for something salty, crunchy, and quick, these rice cakes fit the bill. You may not have considered preserved vegetables or rice cakes to be cabinet staples, but once you try this sizzling miso snack, milk and eggs might become #3 and #4 on your shopping list.Click here to see Recipe SWAT Team: Snacks.
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3.5
Low-Calorie Cake Mix
Did someone just say cake? Yes! Go ahead, have your “slice” and drink it, too; calories: 94.
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3.333335