Stand Mixer

This layered tres leches cake is sandwiched with strawberries, mangoes, and whipped cream for a knockout version of the popular dessert everyone will love.

This recipe for homemade English muffins employs a few smart tricks, offering a faster path to warm rolls with those coveted chewy nooks and crannies.

Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.

Our favorite carrot cake is moist, full of shredded carrot and fragrant spices, and topped with an extra-tangy cream cheese frosting.

Bananas, pineapples, pecans—this Hummingbird cake has a little something for everyone.

This classic frosting couldn’t be easier to make and is a must for finishing red velvet and carrot cakes (or a batch of cupcakes). Using vanilla bean paste gives it a pretty speckled look, but if you don’t have it on hand, pure vanilla extract will lend the same flavor.

This recipe from Toni Tipton-Martin’s Jubilee is a cross between sweet potato pudding and a classic custard pie, with an optional caramelized pecan topping for good measure.

This cannoli recipe has the chocolate, pistachios, and candied orange peel mixed right into the creamy filling so you get optimal flavor in every bite.

If you’ve been on the hunt for a truly simple, creamy, make-ahead dessert, this peanut butter pie recipe may be just what you need.

With smooth chocolate pudding buttercream sandwiched between layers of moist devil’s food cake, the Brooklyn blackout cake is a dessert fit for chocolate lovers.

You can think of the chiffon cake as angel food cake’s even fluffier cousin.

For this towering crepe cake, thin crepes are stacked and sandwiched with an easy pastry cream.

This easy no-cook pastry cream requires no hand-whisking or tempering, and the ingredients don’t even have to come to room temperature.

This joconde cake is nutty and rich but still light as a sponge cake should be.

Coconut, pecans, and chocolate—this classic German chocolate cake satisfies any sweet tooth.

This featherlight Japanese cheesecake is often called cotton cheesecake, and you can see how it gets its name from its incredibly delicate, wispy texture.

This easy vanilla no-bake cheesecake is creamy, tangy, and requires just 15 minutes of active time. The best part? It’s practically a one-bowl project.

Castella cake is deliciously light and fluffy, and it goes great with afternoon tea and some marmalade or jam.

This impressive pastry, sometimes spelled Dobos torte, is among the most famous cakes from the Austro-­Hungarian Empire.

This impressive-looking Basque cheesecake, which is baked high and fast and gets a caramelized, nearly burnt top, can be made in a hurry.