(Dixie D. Vereen/For The Washington Post)

As if you needed an excuse to make a cake, here are 10 options from the Recipe Finder, ideal for birthdays or a springtime celebration.

World’s Fair Cake, pictured above. Chocolate cake layered with lovely pastel-tinted whipped cream.

(Goran Kosanovic/For The Washington Post)

Pineapple Upside-Down Cake. Made with agave nectar instead of sugar, but still just as sweet. Serve with the optional maple custard sauce for extra decadence.

Chocolate, Pistachio and Cardamom Cake. A lovely flavor combo — and gluten-free.

(Deb Lindsey/For The Washington Post)

(Jonathan Boncek/For The Washington Post)

Blueberry Cake Squares, above left. An excellent candidate for toting to the office or classroom.

Rum Pound Cake, above right. Buttery and kissed with rum; slices take well to grilling.

(Deb Lindsey/For The Washington Post)

(Julia Ewan/The Washington Post)

Vegan Champagne Cupcakes With Passion Fruit Frosting, above left. The recipe can be used to make a layer cake, too.

Avocado Coffee Cake, above right. A great one to make ahead — it keeps in the refrigerator for up to a week and freezes well, too.

(Julia Ewan/The Washington Post)

Lucia’s Walnut Cake. Gluten-free and only four ingredients.

(Deb Lindsey/For the Washington Post)

Duke’s Chocolate Cake. Mayonnaise — yes — keeps this one extra rich and moist.

(Len Spoden/For The Washington Post)

Mary Lee’s Peanut Butter Chocolate Cake. The classic pairing in drippy layered form.