She might repeat the story of your birth every time she sees you, or send you the same sweater every Christmas, or text you every time a new Prince George photo is released, but admit it: Your mom is the best. And usually she’s the one baking you a cake. So this Mother’s Day, turn the tables and present her with one of our best cake recipes. Oh, and a card. Don’t forget a card.
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ALEX LAU1/37BA’s Best Cheesecake
Room temperature ingredients ensure a smooth and creamy texture; take the cream cheese, sour cream, and eggs out of the refrigerator about 2 hours ahead of time.
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PHOTO BY CHELSIE CRAIG2/37Buttery German Apple Cake
This gorgeous cake uses a surprisingly simple method to slice the apples just so.
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ALEX LAU3/37BA’s Best Molten Chocolate Cake
A deep chocolate cake with a liquid chocolate center. Many recipes get this effect by purposely undercooking the cake, so that the middle is raw batter. Effective, but not the most delicious. Our version has a spoonful of ganache in the center, which melts as the cake bakes through.
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PHOTO BY ALEX LAU4/37Rhubarb Custard Cake
This custardy cake requires no mixer and comes together in minutes. Seriously, it’s easy!
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PHOTO BY STEPHEN KENT JOHNSON, FOOD STYLING BY REBECCA JURKEVICH, PROP STYLING BY KALEN KAMINSKI5/37Swirled Sesame Tea Cake
The intense, savory sesame flavor balances out the sweetness of the loaf for an addicting snack or dessert. For tahini lovers!
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PHOTO BY ALEX LAU, STYLING BY SEAN DOOLEY6/37BA’s Best Angel Food Cake
Angel food cake is so simple, but the specific ingredients and equipment matter.
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PETER FRANK EDWARDS7/37Spiced Honey Cake with Cream Cheese Frosting
Oh, wait: Did we mention the prettiest cake in the display case also happens to be gluten-free? Eat at will!
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ALEX LAU8/37BA’s Best Chocolate Macaroon Cake
This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple.
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EVA KOLENKO9/37Blueberry-Lemon Icebox Cake
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ALEX LAU10/37Olive Oil Cake
Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.
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PHOTO BY ALEX LAU11/37Easy One-Bowl Upside-Down Cake
This cake is a breeze for bakers of all levels.
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PHOTO BY LAURA MURRAY, PROP STYLING BY HEIDI’S BRIDGE12/37Ooey Gooey Butter Cake
This cake is a legendary (and delicious) Depression-era mistake.
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ALEX LAU13/37BA’s Best Carrot Cake
This is the only carrot cake recipe you’ll ever need.
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ALEX LAU14/37Blood Orange Buttermilk Upside-Down Cake
Be sure to invert the cake after it’s baked while it’s still warm; if you wait too long, the oranges will stick to the pan.
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NICOLE FRANZEN15/37Raspberry-Ricotta Cake
There’s nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.
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CHRISTOPHER TESTANI16/37Rhubarb-Almond Cake
It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!
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TED CAVANAUGH17/37Banana Split Ice Cream Cake
Before you even start making this showstopper of a summer dessert, clear some space in your freezer. You’ll need a spot big enough to park a springform pan that’s filled to the brim.
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PHOTO BY CHELSIE CRAIG, STYLING BY CLAIRE SAFFITZ18/37Blackout Chocolate Banana Bread
This recipe as a cross between your very favorite banana bread and a chocolaty blackout cake.
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ALEX LAU19/37Coffee Cake with Chocolate Streusel
This recipe comes from Test Kitchen contributor Jessie Damuck’s grandmother, Kathy. The story goes that in a house devoid of sweets, this was the only dessert she ever made. It remains a family—and Bon Appétit Test Kitchen—favorite.
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DAN MONICK20/37Upside-Down Blood Orange–Polenta Cake
No blood oranges? Use 4 navel oranges instead, and slice into 5 or 6 rounds, depending on their size.
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ALEX LAU21/37Lemon-Lavender Pound Cake
Look for culinary lavender at specialty food stores, tea and spice shops, or online.
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GENTL & HYERS22/37Yeasted Apple Coffee Cake
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CHRISTOPHER TESTANI23/37Double Ginger Sticky Toffee Pudding
The gooey toffee sauce is both absorbed by the cake and served on the side. For a glossy, polished presentation, brush the still-warm cake with a clean pastry brush after it comes out of the pan, which will remove some of the excess sy
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SHAY HARRINGTON24/37Chocolate Fudge Cake
This cake is ultra-rich and crazy chocolatey. Beating the butter and sugar thoroughly ensures the crumb will have some lightness to it.
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LINDA XIAO25/37Gluten-Free Chocolate Tea Cake
Olive oil and almonds keep it moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who’s missing gluten now?
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CHRISTOPHER TESTANI26/37Spiced Pear Upside-Down Cake
Make sure the cake pan you’re using is at least 2″ deep; the batter will rise to the very top while baking and will overflow in a shallow pan.
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ALEX LAU27/37Chocolate Sheet Cake
The genius part of this rich and moist cake is the “reverse creaming” method. Instead of creaming butter and sugar before adding the liquid ingredients and flour, you’ll gradually add the liquid ingredients into the flour. As a result, the cake bakes almost perfectly flat—no domed tops, no layers to trim.
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ALEX LAU28/37Grapefruit–Poppy Seed Loaf Cake with Yogurt Glaze
A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.
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PETER FRANK EDWARDS29/37Strawberry-Almond Cornmeal Cake
Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.
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PETER FRANK EDWARDS30/37Malted Chocolate Cake
Carnation malted milk powder, we love you (and this devilish cake) so, so much. If you’re using an 8½x4½” pan, you should hold back 1 cup batter.
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PHOTO BY ALEX LAU, FOOD STYLING BY CHRIS MOROCCO, PROP STYLING BY EMILY EISEN31/37Gluten-Free Carrot Cake
Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.
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ALEX LAU32/37Carrot-Walnut Loaf Cake
If you only have an 8½x4½” pan, there’s no need to go out and get a new one. Simply hold back about 1¾ cups batter for later—it makes a mean waffle!
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BOBBI LIN33/37Semolina Cake with Oranges
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PHOTO BY PEDEN + MUNK34/37Chocolate-Rye Crumb Cake
Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.
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DANIELLE WALSH35/37Salted Texas Chocolate Sheet Cake
This rich, chocolatey cake was submitted for Reader’s Choice Week by personal chef Kim Smith. The flakes of sea salt and chopped pistachios bring it to another level.
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ALEX LAU36/37Gluten-Free Vanilla Cake
This versatile cake, with a distinct vanilla flavor, is a crowd-pleaser and sure to become a go-to for any festive occasion.
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37/37Fallen Chocolate Cake
