Blend and bake the batter. Butter a 9- x 13-inch pan, then add a layer of parchment paper. Pour the cake batter in the ...

A few years before the iconic Swedish bakery Fabrique opened its New York outpost in 2019, I had my first cardamom bun (and first experience with its namesake spice) in one of Fabrique’s Stockholm ...

This is a story about cake. But it’s also a story about giving in without giving up, of lofty ideas and the pesky reality that intervenes, and eggs—lots and lots of eggs. For our spring Travel Issue, ...

A reader from Middleville loved the white chocolate raspberry cream cake recipe that ran in Cooking with Kathy Jan. 17, 2007, and was desperate to find it. Kathy Carrier received this recipe from ...

Spongecake doesn’t typically fall high on people’s list of favorite desserts. Its name doesn’t stir the heart, and so often it’s dry and tasteless. But, when properly made, spongecake is tender and ...

In her new cookbook, “Every Day Is Saturday,” Sarah Copeland’s goal is to bring a weekend-cook mentality to weekday meals. Copeland, former food editor for Real Simple magazine and a nutrition ...

A Light, Layered Cake That’s as Pretty as It Is Delicious Nothing says summer quite like this bright and beautiful pancake cake, stacked high with coconut-infused pancakes, tangy lemon cream, and ...

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