Eric Kim’s Gochujang Chocolate Lava Cakes prove that gochujang belongs in dessert. The savory-sweet heat adds depth to bittersweet chocolate, creating a rich, gooey lava cake with surprising complexity. Finished with powdered sugar and gochugaru, this deceptively simple dessert delivers big flavor with minimal effort.
This buttery vanilla pound cake is a masterclass in simplicity — tender, moist, and balanced with a subtle tang from sour cream. It’s easy to make, endlessly versatile, and the perfect base for layered desserts, rum-soaked treats, or simply sliced with berries and whipped cream.
This was inspired by the dessert we enjoyed at Verjus is Paris the night we ran into Ina and Jeffrey but we’ve turned the volume up for this not-too-sweet layered showstopper.
This gluten- and dairy-free Pistachio Olive Oil Cake, created by James Beard Award–winning baker Atsuko Fujimoto of Portland’s Norimoto Bakery, is rich, moist, and deeply flavorful. Ground pistachios, olive oil, and lemon zest bring depth and brightness to every slice. A standout from The New Portland, Maine Chef’s Table.
Wrap up rhubarb season with Claire Saffitz’s Rhubarb Custard Cake – an easy, elegant dessert layered with lemon, dark rum, and sour cream. Topped with fresh rhubarb and baked in a springform, this cake is irresistibly moist and perfectly balanced between sweet and tart. A must-bake for any rhubarb lover.
This Pride, we’re going all in on joy and sprinkles with Casey Elsass’s Birthday Suit Cake. It’s a naked funfetti cake – moist, tender, and bursting with sprinkles. Smart tweaks like cornstarch and egg whites elevate the classic, while cream cheese frosting keeps it fuss-free. A celebration in every slice!
Claire Saffitz’s rhubarb cake from Dessert Person makes the most of rhubarb season with a moist, tangy loaf packed with yogurt, orange zest, and a layer of caramelized crunch from demerara sugar. Both beautiful and delicious, it’s a simple spring dessert that hits the perfect sweet-tart balance.
Marcella Hazan’s Diplomatico is a showstopping Italian dessert made of rum-coffee-soaked pound cake, silky chocolate mousse, and whipped cream. Chilled overnight and topped with fresh berries, it’s rich, light, and full of flavor. A hidden gem from Essentials of Classic Italian Cooking that deserves tiramisu-level fame.