This is a rich and tender Bundt cake that uses a whole can of pumpkin purée. A big bowl of pumpkin batter is split in two, one half flavored with a heavy shower of cocoa powder, the rest left bright orange and spiked with a bit of cinnamon. The end result is a cake so beautiful and lofty, it’s hard to imagine it was made entirely by hand, no mixer needed. Marble cakes are an eternal surprise, each slice yielding a new pattern, and the dramatic tiger stripes on this one are a sight to behold. This is just the thing to make for a crowd, or a lazy weekend when you know you’ll be stuck indoors. The cake keeps well at room temperature for a few days under a cake dome or inverted salad bowl.

Fudgy as a brownie yet tender as pound cake, this chocolate Bundt cake is a classic in the making. A shiny chocolate ganache and a sprinkle of flaky sea salt make it look bakery-worthy, but it’s surprisingly simple—just a few bowls, a whisk, and no mixer required.

The crumb stays moist for days thanks to the combination of melted butter and oil—don’t be tempted to make swaps. Chocolate can have a drying effect on baked goods, and the oil is vital to maintaining the right texture. Unsweetened cocoa (preferably Dutch-process) and coffee bring an intense roasty depth that deepens overnight, making this an excellent make-ahead dessert option. Instant espresso powder stirred into hot water is an acceptable substitute for the brewed coffee if that makes this bake easier for you. Sour cream’s richness gives the cake a luxurious mouthfeel, while a full tablespoon of vanilla rounds out the rich chocolate flavor

The thin, glossy glaze—just dark chocolate, butter, and a pinch of salt—runs down the sides in elegant rivulets, setting firm but sliceable. Whether you serve it as a birthday centerpiece or a mid-afternoon treat, this might just be the best chocolate cake recipe you ever bake.