Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party.
Little squares of cake make perfect individual portions. We used our favorite combination of berries picked at their peak, but feel free to use any fruit in season. Bake two days in advance and assemble a few hours before the party.
This almost doesn't need a recipe because it is based on the classic proportions of a pound of each of the four main ingredients: butter, sugar, eggs, and flour. I have played with the quantities a little bit so that the recipe doesn't make such a large cake. I like to flavor this type of pound cake with just a little vanilla—it keeps the flavor delicate and doesn't mask the lovely flavor of the butter. If you want more vividly flavored pound cake, try any of the variations.
Imagine if a cinnamon roll and a pound cake had a fluffy little baby, and that baby got drizzled with cream cheese icing. Thanks to Jocelyn Delk Adams and her grandmother, this baby is a reality (and we have the recipe).
My criteria when it comes to recipes are these: Is it tasty enough that I will crave it over and over? Is it easy? And does it look pretty? This recipe hits those marks. It is moistest, richest, most flavorful pound cake I have ever made.
Join Food Editor Shilpa Uskokovic as she makes her raspberry cake with whipped cream filling, a recipe that proved so challenging to develop she almost couldn't finish it.
See the full recipe here: https://slim-weight.today/recipe/raspberry-cream-cake%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-6a96ad7db3a5fd8cc8758fdb">
Pastry chef Caroline Schiff joins Bon Appétit to make her perfect chocolate cake: an ultra-moist, four-layer showstopper with silky chocolate Swiss meringue buttercream and a glossy chocolate sauce soak. From using oil and sour cream for a soft, tender crumb to balancing dark and milk chocolate with flaky sea salt, Caroline shares her best baking tricks for creating a rich yet surprisingly light chocolate cake from scratch.
For more recipes like this one, preorder Caroline’s cookbook Daily Dessert, out 10/13/26: https://www.pastryschiff.com/cookbook/
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes easy chocolate cake. If you've got a bowl, a cheap hand mixer, and a couple of measuring cups, you can make this rich, chocolatey cake. You can pre-mix batches of the dry ingredients together, store them in airtight containers for up to three months, and be ready to celebrate at a moments notice with your own DIY cake mix.
Check out the recipe here: https://slim-weight.today/recipe/easiest-chocolate-birthday-cake%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-5bb3c3d2690898717177d464">
Sugar artist Ana Parzych joins Bon Appétit for this episode of Handcrafted to demonstrate every step of filling, stacking, and decorating a 5-tier wedding cake in her impeccable style. From building layers of buttercream and applying fondant, to crafting intricate decorative molding and realistic sugar flowers, take an up-close look at the craftsmanship behind the world’s most luxurious wedding cakes.
