Decadent Cakes For All Occasions

Published Sep 06, 2009 8:00 AM

Chocolate Peanut Butter Cake
Dallas chef Stephan Pyles's rich, multilayered dessert of angel food and devil's food cake, peanut butter mousse, and milk chocolate ganache is out of this world! Matt Taylor-Gross

15 luscious versions of our favorite dessert, from peanut butter and chocolate to coconut and caramel.

Very Moist Chocolate Layer Cake

Three velvety layers sandwiched with thick dark chocolate icing make a decadent, crowd-pleasing dessert. Get the recipe for Very Moist Chocolate Layer Cake »

Caramel Cake

The recipe for this butter cake draped in caramel fudge icing is based on a cake originally made by Louise Hodges, a home cook from Carmack, Mississippi.

Smith Island Cake

Our recipe for this towering dessert features eight layers of buttery yellow cake with creamy chocolate-fudge icing.

Red Velvet Cake

Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness.

Chocolate Truffle Cake

This cake uses chocolate four ways: ganache (chocolate cream frosting), chocolate cake layers, shavings, and cocoa.

Hummingbird Cake

Honoring the legacy of the Southern cook Edna Lewis, this luscious, fruit-and-nut-studded layer cake is served in Atlanta’s Watershed restaurant. We included the recipe online to accompany Christiane Lauterbach’s feature about the restaurant, which ran in our April 2009 issue.

Heaven and Hell Cake

This rich, multilayered dessert of angel food and devil’s food cake, peanut butter mousse, and milk chocolate ganache should be frozen before icing is added and refrigerated before it’s sliced. Get the recipe for Heaven and Hell Cake »

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