In the interest of time, making multiple batches, and reducing mess, I spooned the batter out into cupcake papers rather than into larger cake pans. The first round of cake was prepared with egg ...

And the magic that happens when eggs, acid, and oil come together is exactly why you should be adding it to your cake batter. (Spoiler alert: It's not just because mayo is fatty and creamy ...

The best carrot cake recipe is more carrot-y than ever. Bring on more carrots, more toasted nuts and more cream cheese frosting (this one has orange juice and zest).

This supple cake is based on an oil-based batter, not a butter-based one, making it resistant to drying out.Credit...Joseph De Leo for The New York Times. Food Stylist: Laurie Ellen Pellicano.