The trademark dessert from Chicago’s 1893 Columbian Exposition.

This pound cake is simplicity itself, relying on the simple flavors of pumpkin, brown sugar and spices to do the heavy lifting.

This is lovely, moist pound cake can easily be turned into a shortcake dessert with fruit and whipped or ice cream.

This cake hits the holiday flavor trifecta with white chocolate, cranberries and orange.

The flavor of Christmas candy canes makes this snowy white cake as delicious to eat as it looks.

Coffee naturally enhances the flavor of chocolate, and this recipe packs a one-two punch—instant espresso powder cranks up both the batter and the frosting.

A dense, moist coffee cake that’s wonderful for sharing by the slice at home and by the round as a holiday or neighborly gift.

A perfect ending for your Hanukkah meal.

With ground almonds and walnuts and breadcrumbs instead of flour, this cake is topped with a luscious buttercream frosting. Use gluten-free bread for a gluten-free cake.

Filled with creamy custard, this dense cake might remind you more of a very thick and decadent tart, with buttery crunchiness around the edges.

Coconut and pecans in a caramel sauce top this chocolate cake.