Cake

Any excuse is a good excuse for a celebration. What better way to honor friends, birthdays, farewells, baby showers, weddings and holidays than with cake. Layers and layers of cake. Recipes from NYTCooking.com and the archive of The New York Times.
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World's Best Chocolate Cake
Yotam Ottolenghi and Helen Goh’s appropriately titled recipe on NYT cooking! (Photo: Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne)
Strawberry Layer Cake Recipe
This recipe, with a soft and moist but sturdy crumb, uses store-bought preserves, but if you can roast your own high season strawberries, it is recommended you do so. The frosting is light and ethereal. And the color? That is all up to you and how heavy you pour the red food coloring. No matter the shade of pink you aspire to, you’ll get a cake worthy of any high celebration or common weekday treat. (Photo: Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne)
Whole Foods Tried to Change This Cake Recipe. Customers Lost It.
The grocery chain’s Berry Chantilly cake has a cult following and an extremely vocal fan base. Photo: Brandon Holland for The New York Times
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Tea Cakes
Endlessly adaptable, tea cakes have long offered bakers across the country a moment of restoration. (Photo: David Malosh for The New York Times. Food Stylist: Simon Andrews)
Fluffy Vanilla Cake
Your next birthday cake just dropped. (Photo: Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne)
Strawberry Layer Cake
This bright-pink dessert is worthy of high celebration, but works just as well as a weekday treat. (Photo: Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne)
Yogurt Cake
Claudia Roden’s classic Yogurt Cake recipe, adapted by Melissa Clark.
Texas Sheet Cake
Chocolate fans, this one's for you. (Photo: Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne)