Explore Chocolate Coconut Cakes and more!

NYT Cooking: Chocolate Coconut Cake

Chocolate Coconut Cake

Ruth Reichl calls this the cake that cures everything. The recipe produces a large stacked rectangular layer cake with whipped cream cheese in the frosting to add lightness and stability. (Photo: Melina Hammer for The New York Times)

Ruth Reichl’s Giant Chocolate Cake

Ruth Reichl calls this the cake that cures everything. The recipe produces a large stacked rectangular layer cake with whipped cream cheese in the frosting to add lightness and stability. (Photo: Melina Hammer for The New York Times)

For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat. (Photo: Suzy Allman for The New York Times)

Chocolate Guinness Cake

Chocolate Guinness Cake NYT Cooking: For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.

This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch (Bonus: you'll have several tablespoons of lemon curd left over

Lemon-Almond Butter Cake

NYT Cooking: This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch.

Plum Torte—with a fun short story about this recipe.  New York Times

Original Plum Torte

The Times published Marian Burros’s recipe for Plum Torte every September from 1982 until when the editors determined that enough was enough. The recipe was to be printed for the last time that year. (Photo: Andrew Scrivani for The New York Times)

This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow I don't know why the nuts should go so well with the coffee, but the pairing does work beautifully Even if you don't make cakes, this one is a cinch

Coffee Walnut Layer Cake

NYT Cooking: Coffee Walnut Layer Cake - This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow.

NYT Cooking: “A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For t

Chocolate Dump-It Cake

2015 - The year’s most loved recipes, from chocolate dump-it cake to roasted chicken Provençal. -from NYT

This recipe is by Florence Fabricant and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Chocolate-Pumpkin Layer Cake

NYT Cooking: rich and decadent spiced pumpkin cake (BUT-use semisweet chocolate, NOT unsweetened per recipe). It can be made and frozen – iced and all. Just put the entire finished cake on a plate

Coconut Cake by Cooking Classy. Incredibly soft, moist, and layered with cream cheese frosting!

Bell {Cooking Classy} Coconut Cake - this is one of the best cakes I've ever made! So soft and tender and perfectly moist. Love the coconut cream cheese frosting too.

Teddie's Apple Cake Recipe - NYT Cooking -- read reader's hints! E.g.; Reduce sugar by 1/2 c, use smaller slices, dust pan with sugar, add zest of one lemon.

Teddie's Apple Cake

Teddie's Apple Cake Recipe - NYT Cooking - This cake — a classic from 1973 — is a godsend to anyone who has overloaded at the pick-your-own orchard or overbought at the farmers’ market.

NYT Cooking: Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson. It adds a complex brininess to what can be an overly sweet citrus custard. In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake. It’s a stunning dessert that’s bright, rich and light all at once.

Lemon Angel Food Cake With Preserved Lemon Curd

NYT Cooking: Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson. It adds a…

Chocolate Peanut Butter Cheesecake Cake made in the ONE pan! Creamy peanut butter cheesecake bakes on top of a fudgy chocolate cake for the ultimate dessert! | http://cafedelites.com

Chocolate Peanut Butter Cheesecake Cake--Creamy peanut butter cheesecake bakes on top of a fudgy chocolate cake for the ultimate dessert. And it easily bakes in only one pan! Couldn't help pinning it!

Hummingbird Cake is a dense and moist southern cake flavored with bananas, pineapple, and cinnamon and covered in a rich cream cheese frosting topped with toasted pecans. #dessert #southernfood #cake

Hummingbird Cake is a dense and moist southern cake flavored with bananas, pineapple, and cinnamon and covered in a rich cream cheese frosting topped with toasted pecans. by kathie

This pumpkin quick bread is everything you love about the traditional version, but with a ribbon of spiced-chocolate-nut streusel running through the center and topped with more of the same. We like ours served with a scoop of vanilla ice cream. (Photo: Jim Wilson/The New York Times)

Pumpkin Bread With Chocolate Chip Streusel

This pumpkin quick bread is everything you love about the traditional version, but with a ribbon of spiced-chocolate-nut streusel running through the center and topped with more of the same We like ours served with a scoop of vanilla ice cream.

Coconut Layer Cake Recipe - NYT Cooking

Coconut Layer Cake

Coconut Cake - NYT Cooking: This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter.

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