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Spring Bake

We may not be able to reach out and give you a spring break, but we can offer this Spring Bake, an Epicurious tradition that fills your kitchen with showstopping cakes, glorious pastries, and many, many other sweets.

Fresh From the Oven: Our Latest Bakes

Hot Milk Sponge Is the Little Black Dress of Cakes

Like a great dress, the hot milk cake—also known as hot milk sponge—doesn’t really need accessorizing. It’s delicious even when eaten plain.

Say Goodbye to Bad Yellow Cake

It all comes down to your mixing method.

Put Mayonnaise in Your Cake, Just Like Grandma Did

Mayonnaise has been helping bakers make softer, moister cakes for nearly a century.

These Honey Buns Will Make You Forget About Cinnamon Rolls

Meet the honey bun that could shine front and center in any professional bakery’s pastry case.

Meet Me in St. Louis—or My Kitchen—for Gooey Butter Cake

Gooey butter cake is the Midwestern dessert that keeps on giving.

How Capirotada Went from Medieval Leftovers to Beloved Bread Pudding

Centuries ago, this dish was a way to drag one last meal out of old bread. Today, it’s a sweet treat served at Easter.

Baking Equipment

Essential baking gear and some things that just make your baking life a little sweeter.

The Best Stand Mixer for Cookies, Cakes, Bread, and Beyond

You may think the KitchenAid is the only player in the stand mixer game. We tested it against a variety of other models to see if the classic really reigns supreme.

The Best Cake Pans, Tested & Reviewed

For birthday cakes, wedding cakes, and cakes every day.

Use a Tall Cake Pan for Bigger, Better Desserts

Three inches of height (instead of the standard two) can be a serious game changer.

We Put Hand Mixers to the Test

Here's the best one to buy if you don't have room for a stand mixer.

Turns Out a Baker’s Best Friend Is...the Binder Clip

That’s why they’re featured in Edd Kimber’s new book, One Tin Bakes.


This Classic French Cake Tastes Like the World's Best Candy Bar

This majestic cake—beloved by chefs all over—is worth making for your special celebration.

They Call This Cream Cheese Frosting Magic—Who Am I to Argue?

Spread it over my riff on carrot cake for the ultimate spring dessert.

With This Easy Cake Method, You’ll Never Cream Butter and Sugar Together Again

The reverse-creaming technique is almost impossible to mess up—and it makes sure that you'll end up with a light, fluffy cake.

Learn the Small Cake Equation and Make Every Cake a 6-Inch Cake

A 6-inch cake is a pandemic power move. And with a little cake math, any cake can be a 6-inch cake.

Tahini Chiffon Cake With Burnt Honey Cream and Poached Rhubarb

This cake has the fluffy, so-light-it-could-float texture of angel food cake, with a touch of egg yolk for richness.

Banana Pudding Cheesecake

These luscious bars combine the best of several desserts.

Glazed Sour Cream Gem Cakes

These plush, tender mini cakes are dressed in a variety of glazes.

Bibingkang Cassava

Grated cassava takes the place of flour in this classic Filipino cake, which soaks up the rich coconut milk, and lends a sweet, nutty flavor and a sticky, chewy texture.

East 62nd Street Lemon Cake

The zest of two whole lemons goes into this cake batter, giving it a real punch of citrus flavor.

Carrot-Coconut Cake

A mashup of Easter’s two best cakes.

Citrus Upside-Down Cake

In this cake, the natural pectin in the citrus, combined with the sugar, creates a pudding-like upside-down layer that’s similar to a buttery marmalade.

Tre Latte Olive Oil Cake

This is a tres leches meets olive oil cake, lightened up with a chiffon base to help soak in all of the milk.

Breakfast and Brunch

This Skillet Soufflé Pancake Method Is Foolproof and Stress-Free

While soufflé pancakes are typically made with a French meringue, the Swiss version is less prone to deflating.

I’m Not Perfect, Yet Somehow My Cocoa Brioche Morning Buns Were

Bill Clark’s morning buns are a pro-level pastry that even amateurs can make (with the help of these visual aids and tips).

How to Make the Ultimate Cinnamon Rolls

We stole features from of our most popular cinnamon roll recipes to create the best cinnamon roll recipe of all.

Step by Step: Our Take on Circus Bakery's Cinnamon-Cardamom Buns

After seeing Circus Bakery's twisted pastry everywhere on Instagram, we decided to bake a version for ourselves.

How to Make the Best English Muffins You’ve Ever Had

Homemade English muffins are worlds better than anything you can buy at the store.

Classic Kouign-Amann

Small, hand-held kouign-amann are common in North America, but this recipe shows off the other way the classic Breton pastry can be made: as a single 9-inch cake.

Easy Banana Bread

Sweet, nutty, and supremely moist.

Sourdough Biscuits

Hate pouring excess sourdough starter down the drain? Instead, use it in this biscuit recipe, where it takes the place of buttermilk.

Blueberry Lemon Corn Muffins

Savory cornmeal meets the sweetness of blueberries and zest of a lemon for tender muffins that come together in 45 minutes.

Raspberry Jam Buns With Crème Fraîche Frosting

These buns employ raspberry jam spread on top of the rolled-out dough so that when you roll it up, the jam is spiraled throughout the individual buns.

Herb-Infused Lemon-Strawberry Loaf

Fresh herbs—like rosemary, thyme, or fresh bay leaves—infuse this buttery cake with a floral flavor that beautifully complements the strawberry and lemon.

Honey Scones With Rhubarb Compote

This is a simple scone recipe with a bit of a makeover: Each scone is glazed with sticky honey and served with a generous dollop of clotted cream and tart rhubarb compote.

Pains au Chocolat

A bite of bittersweet chocolate is rolled up into each of these croissants.

Cookies and Bars

The Baking Trick That Makes Any Cookie Fancy

This one trick from Dorie Greenspan will help your cookies run rings around the competition.

For a Better Spritz Cookie, Add Cornstarch

Break out the cookie press for these buttery stalwarts—and add a little cornstarch to make the dough easier to work with.

Milk Powder Is the Key to Better Cookies, Brownies, and Cakes

Consider this pantry staple your secret ingredient for making more flavorful desserts.

One Ingredient Makes This Chocolate Cookie Different From The Rest

Joanne Chang’s double-chocolate cookies have something you can’t put your finger on.

Kingston Cookies

A classic Australian sandwich cookie made with two oaty, golden syrup biscuits and a milk chocolate center.

Oatmeal Chocolate Chip Cookies

Using salted butter and resting the dough are the secrets to these crowd-pleasing cookies that are equal parts chewy and crunchy.

Pastel Butter Cookies

To give almond shortbread cookies the pastel treatment, dust them with tinted confectioners' sugar blended with finely ground freeze-dried blueberries, raspberries, and mango.

Oatmeal Date Cookies

These superlative oatmeal cookies skip the raisins and use Medjool dates instead.

3-Ingredient Peanut Butter Cookies

This easy peanut butter cookie recipe is streamlined for minimal fuss.

Nanaimo Bars

The Nanaimo bar is an iconic Canadian confection that is remarkably easy to make.

Kue Keju

These savory Indonesian cookies from cookbook author Lara Lee are perfectly buttery, crumbly, and cheesy.

Goat Butter Shortbread

Goat’s milk butter is mildly tangy, complementing the whole wheat flour and wheat germ in these cookies.

Sweet and Salty Hello Dollies

Bar cookies are always brilliant, but these bars are extra brilliant because salty Ritz crackers add balance to an otherwise strictly sweet treat.

Peanut Better Blossoms

Crunchy peanut butter and a quick, glossy, trufflelike chocolate ganache take classic peanut butter blossoms a step up from their former selves.

All-The-Seeds Hamantaschen

These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey.

Cocoa Brownies

The best—and easiest—brownies you'll ever make.

Pies and Tarts

These 3 Pie Pros Will Help You Make Better Pie

We hosted a roundtable with Lauren Ko, Erin Jeanne McDowell, and Ken Haedrich, authors of a crop of new pie cookbooks, about how to make the most of pie season. 

How to Make the Best Vegan Pie Crust

A little science can help you make perfect pie crust that’s tender and flaky every single time. 

Coconut Custard and Rhubarb Tart

This rhubarb-topped tart is just the thing for all of your spring celebrations.

Meme’s Coconut Rice Pudding Pie

This chilled rice pudding pie is adapted from the popular dessert at MeMe’s Diner in Brooklyn, NY.

Grapefruit-Orange Crostatas

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

Lemon Icebox Pie

You'll start with a homemade graham cracker crust.

Easy Fruit Tart with Pecan Cookie Crust

Here, lemon curd-spiked whipped cream fills an easy press-in crust. Sprinkle berries on top for a simple finishing touch, or arrange sliced fruit in a rose-like pattern for a stunning presentation.

Frozen Margarita Pie

Tart, creamy, and boozy—this is your favorite cocktail in pie form.

Banana Cream Pie

Roasted peanuts pull double duty in the graham cracker crust and sprinkled over the topping, keeping the bananas from making this pie excessively sweet.

Fruit Galette With Buckwheat Crust

Galettes were invented to make amateur bakers feel like pros. No trimming, no tucking, no crimping, no venting, and no soggy bottom.


Tangzhong Makes Milk Bread Better—But Not for the Reason You Think

Many bakers attribute milk bread's feathery softness to tangzhong, a roux that’s incorporated into the dough.

Do You Really Have to Discard Sourdough Starter?

How sourdough really works—and what to do with your discard.

It’s Baking Season—Are You Using the Right Yeast?

Get a better rise on your sweet loaves, pastries, and doughnuts with yeast that’s trained for a high sugar dough.

How to Make Better Bagels at Home

We talked to Daniela Moreira of Call Your Mother Deli to troubleshoot bagel fails, flops, and flats. Here's what you need to know.

What Went Wrong With Your Sourdough?

Here are the answers to 18 of the most perplexing issues novice sourdough bread bakers face when first starting out.

To Make Better Bread, Learn Baker's Math

It's not regular math, it's cool math.

Give Your Pizza Dough Some Pineapple Juice to Help It Relax

Some fresh fruit juices contain just the right thing to prevent the dreaded dough snap-back.

Knead, Rest, Repeat: How Gluten Actually Works

Gluten is a superhero with more webs than Spider-Man. But how can you get it to do what you want?

Yeasted Beer Bread

This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.

Nan-e Barbari

This leavened Persian flatbread gets a final touch of sesame and nigella seeds.

English Muffin Toasting Bread

This yeasty, coarse-textured breakfast loaf makes the best toast ever.

Saturday White Bread

This recipe is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day.

Adjaran Khachapuri

This khachapuri recipe makes all you need for a meal—a luscious cheesy, eggy, buttery bath to dip bread into.

Savory Gruyère Bread With Ham

The ham and cheese-filled loaf is the savory quick bread you didn't know you needed.

Orange Sweet Rolls

These thinly-rolled pastries are made with both orange zest and juice for a full burst of sweet citrus flavor.

Irish Soda Bread With Raisins

This bread only takes 20 minutes of hands-on prep.