Chocolate Swiss roll

This nostalgic dessert can be made a day ahead. Fill with a vanilla cream, dust with icing sugar to finish and serve in slices

Flourless chocolate & almond cake

This dense, squidgy chocolate and almond cake is perfect for dessert. It’s gluten-free – just ensure your cocoa powder and chocolate are, too

Gluten-free chocolate cake

Make a dense, rich chocolate cake for a special occasion or anytime treat. While suitable for those following a gluten-free diet, it will prove a hit with everyone

Unicorn cake

Stop people in their tracks with a stunning unicorn cake. With a light sponge and salted caramel buttercream, it looks fabulous and tastes divine too

Marzipan chocolate loaf cake

Combine the nutty marzipan flavour with a rich chocolate cake to make the ultimate treat. This easy recipe is perfect for baking with kids

Chocolate & peanut butter pancake cake

Perfect for Pancake Day, everyone can help to make this chocolate and peanut butter pancake ‘cake’. As you cook the pancakes, let the kids spread and stack

Lemon layer cake with soft cheese icing

Indulge in a slice of lemon cake for afternoon tea. With lovely light sponge layers, a citrus zing offsets the rich and creamy soft cheese icing.

Black Forest fridge cake

Make an easy ‘fridge cake’ version of Black Forest gateau by layering cherries, chocolatey cream and chocolate biscuits. It’s a moreish dessert to end a meal

Christmas light cake

Wow guests with our fairy light Christmas cake topping, made with fondant icing and sugared almonds. You could also use jelly sweets, if you like

Christmas pudding cake

Make your Christmas cake extra-special with a festive design. This cute-looking Christmas pudding topping is simple, and takes just 30 minutes to assemble

Jessica’s magical Christmas cake

Dazzle guests with this fab cake. Designed by eight-year-old Jessica Whitlow in our magical Christmas cake competition, it features three flavoured sponges

Jewish honey cake

This simple honey cake, also known as ‘lekach’, is a must-have sweet treat when celebrating the Jewish New Year, or Rosh Hashanah. It’s best made a few days ahead, as the spicing and texture improve as it matures