Prep the filling. Mix the pumpkin purée with the evaporated milk, eggs, brown sugar, granulated sugar, ground cinnamon, ...

Let’s take a look at award-winning cookbook author Dorie Greenspan’s latest for some inspiration in the “Anytime Cakes” space ...

"Super easy to make with basic pantry ingredients. The cake domes quite a bit in the center and gets very golden brown when ...

Every baker needs that one cake recipe that people specifically request by name. These are the cakes that have the potential ...

Mark E. Potts is the senior editor for video at the Los Angeles Times. A native of Enid, Okla., Potts graduated from the ...

This zebra cake is light, moist and delicious. If you are not familiar with zebra cake, it is basically a chocolate and ...

Sweet-scented namoura — syrup-soaked semolina cake — comes together in a snap and only gets better as it sits. By Mia Leimkuhler Amanda Saab’s namoura (syrup-soaked semolina cake), adapted by Tejal ...

I love a good boxed cake mix. It’s quick, easy, and almost foolproof—but if we’re honest, it doesn’t always taste like it ...

Cooling and cutting step aside, these no-bake bars are just three steps to make and satisfy a chocolate-lover's sweet tooth.

Beat cream in a medium bowl until soft peaks form. Fold into cream cheese-marshmallow mixture until no streaks remain. Spread into graham crust and chill in the refrigerator for 3 hours before serving ...

Shannon Swindle is executive pastry chef of Italian restaurants Funke in Beverly Hills and Felix in Venice, and he’s probably ...