Taiwanese Souffle Castella Cake
A soft, impossibly jiggly Taiwanese castella cake made with a butter-milk base, four eggs, and a soft meringue. Baked low and slow in a water bath for a cloud-like crumb with zero dryness.
Cakes
Cake recipes that actually work at home - layer cakes, pound cakes, bundt cakes, upside-down cakes and everything in between, with honest tips for each one.
Czech Hazelnut Wafer Cake (Oplatky)
A no-bake Czech classic made with Kolonáda spa hazelnut wafers, mascarpone, dulce de leche, and walnuts. Stack, chill, and slice - the layers soften into something rich and quietly addictive.
Classic Napoleon Cake (Mille-Feuille)
Dozens of paper-thin, flaky pastry layers soaked overnight in silky vanilla custard - this is the Napoleon cake from every Ukrainian grandmother's recipe box, always made the day before and always worth the wait.
Classic Sour Cream Pound Cake
Dense, buttery, and impossibly tender - this sour cream pound cake has a fine crumb that slices cleanly and a flavour that quietly gets better on day two.
Hershey’s Chocolate Cake
The deepest, most intensely flavoured chocolate cake you can make from a simple pantry - a two-layer cocoa cake with boiling water in the batter for an impossibly moist crumb, covered in rich chocolate buttercream.
Classic Victoria Sponge Cake
The great British classic - two golden butter sponge layers sandwiched with strawberry jam and softly whipped cream, dusted with powdered sugar. Simple, reliable, and better than it has any right to be.