Poke cake meets pound cake in this must-make spring dessert. A perfectly moist, dense vanilla pound cake (with a delightful hint of almond) is filled with a fresh strawberry filling—adding to the cake's tender crumb and providing the perfect fruity sweet-tart flavor balance. Finish the whole thing off with an eye-catching fresh strawberry glaze, and you have a supremely awesome cake on your hands. Be warned, if you share this pound cake with friends, you'll need to be ready to share the recipe as well.

Strawberry Cake with Strawberry Buttercream Frosting

This vibrant pink layer cake is pure strawberry-on-strawberry goodness, with fresh strawberries going into the cake batter and frosting. One thing to note about the buttercream frosting—it is absolutely bursting with berry flavor, but is easily over-mixed. If you find you've broken your emulsion when whipping this frosting up, no worries. You can simply mix in a little more powdered sugar to restore it. That said, we love how purely strawberry-forward the flavor of this frosting is, so we'd advise being very light-handed when adding extra powdered sugar, as it will dilute the berry flavor. In our opinion, it's better to have a slightly broken frosting that tastes like strawberries than a perfectly pristine frosting that tastes like sugar.

Basic Naked Cake

Instead of completely coating the entire cake, this unique cake decorating technique spreads the frosting thin enough to leave the layers exposed--i.e. 'naked.' If you added too much frosting at first, firmly scrape excess frosting away while smoothing it out at the same time using a metal bench scraper or offset spatula. Pro tip: Used boxed cake mix to make this recipe even easier. All-purpose flour and a handful of pantry-staple ingredient makes this ultra-fluffy batter even easier.

Football fans will love this SEC-inspired sheet cake. Serves: 1 little league football team or 4 SEC Linemen.

For a decadent sauce that boasts the perfect caramel flavor, look no further than this homemade caramel sauce that can be used to drizzle over all of your favorite dishes. This sauce can be used in many versatile ways such as to top cakes, pies, or even in a cocktail just like this. Use your creativity to put this great sauce to use and let it sweeten up your favorite dishes to their utmost potential.

Pumpkin Spice Battenberg

A Battenberg cake has two flavors of sponge cake with a layer of jam wrapped up in a thin layer of marzipan, like a present. When cut, the layers look like a two-colored checkered pattern. Here's a tip: Coat your pan with cooking spray because that's what will keep the parchment paper divider in place for the pretty pumpkin and vanilla layers. Marzipan can be found in specialty stores or ordered online.

Tres Leches Cake

This gorgeous, rich traditional Mexican cake is made with three types of milk (whole, sweetened condensed, and evaporated) and topped with loads of fresh, juicy berries. The syrup will penetrate the cake if given sufficient time, so be patient.

Buttermilk Coffee Cake

This buttermilk crumb cake is a breakfast favorite when guests arrive. To make one day ahead: just bake, cool completely, and cover pan tightly in in aluminum foil. For an even more decadent treat, make this delicious glaze to drizzle over the cooled cake: Combine 1/2 cup powdered sugar, 3 teaspoons milk, and 1/2 teaspoon vanilla in a small bowl; and stir until smooth.

Mini Funnel Cakes

You can make the cakes as big as you'd like, but this size is great for a not-so-overwhelming treat and perfect for our Funnel Cake Ice Cream Sandwiches. Keep in mind that hot oil is critical to a crispy funnel cake, so use a candy thermometer to monitor and maintain the oil's temperature.

Strawberries and Rosé Cake

This impressive blush-tone cake is inspired by two of our favorite summer treats: rosé wine and fresh strawberries. Perfect for a bridal shower, birthday party, or any number of other special gatherings, this cake is as spirited as it is elegant. If you are a big frosting fan, you may want to consider doubling the buttercream component of the recipe, as this was developed as a more delicately iced cake. Leave enough frosting after filling the layers to swipe a light crumb coat around the exterior of the cake, if you like that look--or you can simply keep the frosting in between the layers for a fully "naked" cake aethetic.