Most of the alcohol in this cake cooks off, but a distinct whiskey flavor remains.

The cake gets its crumbly texture from ground almonds and polenta, while the orange zest and orange-flower water lend citrus and floral notes.

Pastry chef Debbie Maruke glazes the cake and serves it with a caramel sauce, but we think the cake is terrific on its own.

A yellow cake gets filled with jam then cleverly surrounded by a rhubarb mousse by using a larger spring-form pan as a mold. A jewel-like rhubarb glaze creates a finishing touch....

No bells and whistles here—just good old-fashioned pound cake with a nutty dimension, compliments of the brown butter.

In the winter months, there’s nothing like the bewitching, slightly exotic flavor of Key limes to transport you mentally to some warm tropical spot. This cake, with its tart lime filling offset by...

If any cake could be called refreshing, this would be the one. Rich but light, it loses absolutely nothing from the absence of white flour.

A splash of citrus makes this simple coconut cake striking.

This classic spongecake is thought to have originated with German settlers—a thrifty use of the many egg whites left over after making noodles. Apocryphal perhaps…delicious nonetheless.

This no-hassle mix-and-bake dessert is like the old-fashioned cake Grandma always had ready after dinner, even though you never saw her working on it.