If you love the lightness of an apple cider cake and the deep flavours of a gingerbread bundt cake, then you’ll appreciate that this bundt cake has the best of both.

Every autumn in the Simple Bites kitchen there is a window of time when no dessert but a simple snacking cake will do.

This sweet spot is nestled right in between the pie socials of October and the Twelve Days of Holiday Baking Projects in December.

During this cozy season at home, we’re craving neither pie nor cookies, but comforting cakes, served up in thick slices, any time of day or night.

A lightly spiced rhubarb carrot cake recipe with a creamy, dreamy frosting that’s perfect for any spring celebration.

This sophisticated snacking cake features winter carrots and the first rhubarb of the year in a marvellous merging of two seasons.

I’m so excited to bring you this recipe after many rounds of testing. Part spiced carrot cake and part rhubarb coffee cake, this is the springtime dessert mashup you need as winter melts away.

It’s scented with cinnamon and nutmeg and generously frosted with a decadent whipped mascarpone. But it’s those jammy nuggets of baked rhubarb inside that really make this carrot cake unique.

A light-as-a-feather vanilla-orange cake, layered with whipped cream and a tangy homemade jam. This simple dessert is a perfect teatime accompaniment.

The classic Victoria Sponge cake is a dessert for any season, however, after my last trip to London I tend to associate this layer cake with spring.

Ah, those were the days. Danny and I tripped around from Greenwich to Pimlico, pausing for tea and cake anytime it was necessary – and a few times when it was not.

So it made perfect sense to bake a Victoria Sponge cake with strawberry rhubarb jam to celebrate our anniversary last weekend.