Cake

What to make when your gluten-free friend is visiting.

Melbourne Greek pop-up Kafeneion shares its syrupy orange cake recipe that uses fillo instead of flour for an interesting texture.

With a moist and tender crumb, this pistachio cake recipe showcases the subtle, fruity notes of olive oil, pairing perfectly with sweet berry compote.

This Indonesian layer cake symbolises longevity and prosperity for the year ahead, and is surprisingly easy to make.

Roll up this fresh take on a traditional Yule log, with fresh raspberries and pistachios.

A one-pan dessert winter warmer to bake the cold-weather blues away.

This elegant dessert combines a light, pistachio-flecked sponge with a decadent chocolate-cream filling.

A made-for-picnics cake.

The cake that saved Sixpenny during lockdown.

The New Zealand cake-slice hybrid, reimagined with soft baked rhubarb.

This recipe calls for a pear poaching syrup made with shiraz gin that flavours and colours the pears, but doubles as the base for the accompanying ice-cream.

Topped with roasted hazelnuts and toffee shards.

Talk about a showstopper cake.

The best bit? There's no need to turn on the oven.

Enjoy a slice of this fragrant, versatile cake at any time of day. And you can make the whole thing in just over an hour.

Chocolate and kirsch are the stars of this knockout classic German dessert gâteau, with a light, airy sponge the key to success. Catherine Adams shows how it's done.

Chocolate fiends will love the triple-hit in this irresistible chocolate mousse cake. Catherine Adams shows how it's done.

All sweetness and tang.

Chef Neil Perry says it's hard to beat a good cheesecake. Truer words have never been spoken.

It's the whole boiled mandarins that make this a go-to cake for the winter season.

A go-to cake recipe during citrus season.

This makes 12 mini cakes, but you'll likely want to eat them all.

Spread that frosting on nice and thick.

With a kiss of nutmeg.

A near-savoury goat's curd filling plus a blackberry glaze makes for a beautifully balanced cake, best for afternoon teas and desserts.

Cinnamon sugar, dulce de leche, melted chocolate. It's the fried dough treats you know and love rendered in cake form.

Picnic-perfect material.

A diet-inclusive take on the much-loved Australian treat.

This one's made for afternoon teas – an almond-lemon cake base, a beautiful mead cream, and rosemary for earthiness and complexity.

The iconic cake from Black Star Pastry with layers of dacquoise, watermelon and rose-scented cream.

Hazelnut cakes topped with ice-cream and drizzled with a spiked coffee syrup – bliss.

Chocolate and orange – it's a combination that just works.

You better believe it.

A luxurious take on the bite-sized sponge cakes.

Warren Turnbull's take on the French cake, gussied up with five-spice.

The yakitori eatery's take on Basque cheesecake, with a lick of Japanese whisky.

This simple recipe is everything you want a chocolate cake to be: rich, dense and generously iced.

This combination of citrus, sugar and spice makes for an unbeatable afternoon-tea treat.

The Australian classic receives a glow-up.

As far as all-time Australian classics go, these choc-coconut sponge squares take the cake.

Chocolate meringue and blackberry compote coiled inside an impossibly light chocolate sponge. This is what dreams are made of.

This recipe makes two loaves of the spiced German fruit bread - keep one for Christmas Day, and give the other as a gift.

With the Laura chef's dessert, it's Christmas time, every time.

Pastry chef Catherine Adams takes us through how to make the high-rise cake, step by step.

It's not what you'd call a traditional pound cake. It calls for different quantities of flour, sugar, eggs and butter, but know this – it is delicious.

Sweet yeasted bread studded with fruit? Come Easter, the hot cross bun is one answer. Pastry chef Catherine Adams introduces another, the traditional Easter bread of Russia.

Hobart's Sweet Envy have crafted their own version of the Central European cake with a crunchy hazelnut filling and a drizzle of dark chocolate ganache.

Get the party started with this classic chocolate-orange cake, with a rich buttercream and crushed Jaffas.

Guaranteed to fill your kitchen with dreamy baking aromas and the irresistible fragrance of grapefruit zest.

A bundt cake recipe that makes the most of the summer fruit season: a sprinkle of coconut, the tang of passionfruit and lime, and the sweet fleshy goodness of mango.

Triple the milk, triple the delight. This Latin American go-to is so light and fluffy, you'll be making it again and again.

This ice-cream, sponge cake and hokey-pokey mash-up is what it's all about.

This recipe has all the pleasures of a rocky-road – pillowy marshmallow, fudgy chocolate – in cake form.

Love Iced VoVos? Our maxed-out cake, layered with raspberry jam, covered in fluffy buttercream and topped with raspberry and coconut has a whack of nostalgia, and bells and whistles for good measure. Now this is a party.

Your childhood birthday cake dreams have come true.

Bundt cakes always impress. This one pops with mixed berries and tangy lemon icing.

With tropical pineapple and coconut flavours, a silky sponge and vanilla cream-cheese frosting, this tray cake is the perfect sweet finish for your outdoor feast.

Dense and fudgy chocolate cake contrasts beautifully with feather-light chocolate meringue in this moreish cake.

These boozy cakes are a punchy end to a meal - or a fun way to kickstart an afternoon party. The choice is yours.

These small cakes pack a mighty punch. Soaked in lemon syrup and topped with mascarpone frosting, they're a taste of Sicily in every bite.

The sponge in this roulade has an pleasant nutty flavour thanks to using toasted flour. It's a baking trick we know we'll keep coming back to. Try it for yourself and see.

Kaya paste adds an unusual coconut note to these pretty madeleines. Time to put the kettle on.

Recreate the Igni chef's favourite childhood cake for your next celebration.

This is the chocolate cake to save for a special occasion.

Think white chocolate isn't for you? When a bitter chocolate glaze is involved, its sweetness is kept in check. It could be time for a rethink.

Buttermilk is the bakers' secret weapon here, adding a subtle tang to the sweet frosting and contributing to an ultra-tender crumb in the cake itself. Try it for yourself and see.

In theory, you could share one of these rich chocolate cakes between two. But in reality? Well, that's a different matter.

It's double the chocolate and double the fun with this cheesecake. Are you game to try it?

This simple cake base lends itself to experimentation – use different nuts, or top with another choice of fruit. Slivers of apricot would work well, as would other berries or plums.

Recipe for lemon dream cake by Nadine Ingram from Sydney bakery Flour & Stone.

Don't be fooled: this rich fondant-like cake is so simple to prepare it could soon become your standby for all those moments when a last-minute dessert is required.

This dense lime and coconut cake is perfect for picnics: it travels well and can be made ahead.

Cassata recipe - For sponge cake, preheat oven to 180°C and butter a 21cm-diameter cake tin and a 27cm x 37cm Swiss roll tin and line each with baking paper. Whisk eggs, sugar and a pinch of salt

This grown-up take on the American treat comes from Sweet Envy's Alsitair Wise - who else?

The best thing about savarins? You can always add more rum.

Brooklyn blackout cake recipe - Preheat oven to 170°C. Line the base of a 20cm-diameter cake tin with baking paper. Bring dates and 350ml water to the boil in a saucepan

Why keep all the trifle fun for summertime? This version will keep you warm during the winter months.

Chef Kylie Kwong still enjoys her mum's chiffon cake topped with seasonal citrus fruit, making room for a slice every time she brings it into Billy Kwong.