In honor of the spring party season, five of our all-time favorite cakes take delicious flights of fancy.
Over-ripe bananas (yellow peels splotched with brown flecks) are best for baking. You won't get the same depth of flavor or
moistness without them.
Spiked with a triple hit of chocolate (we're talking intensely rich sour cream-fudge frosting here), these are definitely
not your garden-variety zucchini cakes.
Spring-green ribbons of matcha-flavored batter and a homemade honeysuckle glaze elevate a basic vanilla butter cake to gourmet
status. Bonus: It tumbles from the pan perfectly fluted and party ready.
We used 6 (8-inch) disposable aluminum foil cake pans, so we could fill all the pans at once. This way, if you bake the layers
in batches, the second batch is ready to go in the oven as soon as the first is done.
A Thumbelina version of the tube-pan classic, these Pound Cake Cupcakes are pretty enough for a fairy-tale princess—and only
a muffin tin away.