The ricotta and sour cream keep the cake moist and the blueberries and lemon zest give it lots of flavor. Even if you’re having breakfast for dinner, you still need to have dessert, right?

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Deselect All Cake: Nonstick cooking spray, for the baking dish 2 sticks (1 cup) salted butter 1/4 heaping cup unsweetened cocoa powder 1 cup boiling water 2 cups all-purpose flour 2 cups ...

Let the cake cool completely. To make the frosting: Just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth.

This Basic Vanilla Cake recipe is the perfect base for all of you cake-making needs. This recipe makes enough for two layers -- just top with your favorite frosting.

A spreadable paste to coat the inside of cake pans, this homemade cake release is a one-step alternative to buttering and flouring your pans—plus it doesn’t leave a floury film on the surface ...

Remove the foil and continue baking for 5 minutes more. Let the cake cool slightly before scooping and serving with vanilla ice cream.

Frozen pound cake replaces ladyfingers and cream cheese replaces mascarpone, making it an easy option if you can’t get fancy Italian ingredients at your local store.

For the cake: Spray a 9-by-13-inch cake pan with cooking spray. Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a …

For the cake: Preheat the oven to 375 degrees F. Line a jelly roll pan (10 1/2-by-15 1/2-inch rimmed baking sheet) with parchment paper and spray with nonstick cooking spray.