Scratch baking a cake is where it’s at. It’s you, flour in a bowl, and tons of love being transformed into something warm and wonderful box mix can’t match. It’s the smell of cake baking, the satisfaction of constructing it, and the grins of serving. We’re America’s Test Kitchen recipe collectors to the core, and to do it all ourselves so you can bake like a pro. Here are the basics on 14 vintage cakes, with tips galore to make them shine. Grab a spatula, and let’s get started!
1. Yellow Butter Cake
Yellow Butter Cake is your go-to dessert for any holiday. It’s soft and golden and just waiting to be paired with your frosting of choice think birthdays or random Tuesday snacks.
Use butter and eggs that are slightly out of the fridge. They blend better and make the cake very light. Beat together a cup of butter and two cups of light sugar, and add four eggs one at a time to achieve it smooth. Split the batter up between two 9 inch pans and bake in 350°F oven for 30–35 minutes or golden and springy. Cool totally before you frost it, or it’ll be a melty mess. Chocolate frosting’s the old standby, but whipped cream and blueberry jam is a twist.
Yellow Cupcakes
This recipe creates classic yellow cupcakes with a tender crumb, topped with a luscious cream cheese frosting. It emphasizes proper technique, such as creaming butter and sugar and gently folding in egg whites, to ensure a light and fluffy texture. Perfect for celebrations or a delightful treat, these cupcakes offer a harmonious balance of rich vanilla cake and tangy-sweet frosting, finished with colorful sprinkles.
Equipment
- 1 Standing Mixer with paddle and whisk attachments
- 1 Muffin Pan with 12 paper liners
- 3 Mixing Bowls small, medium, and large
- 1 Rubber Spatula for scraping and folding
- 1 Palette Knife or offset spatula for frosting
Ingredients
Main
- 3/4 cup unsalted butter 1 1/2 sticks, at room temperature
- 1 cup sugar
- 1 1/2 cups cake flour sifted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup milk at room temperature
- 3/4 teaspoon vanilla extract
- 3 large eggs at room temperature, separated
- Cream Cheese Frosting recipe follows, or about 2 cups frosting of your choice
- Colorful sprinkles
- 8 ounces cream cheese at room temperature
- 2 3/4 cups confectioners' sugar
- 2 teaspoons heavy cream at room temperature
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon grated orange zest
Instructions
- Place a rack in the middle of the oven and preheat to 375 degrees F. Line the muffin pan with paper cupcake liners.
- In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.
- Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.
- Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.
- Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.
- Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Remove the cakes from the oven and cool completely.
- Using a palette knife or rubber, spread some of the frosting all over the tops of the cakes and decorate with the sprinkles.
Notes
Ensure all cold ingredients, especially butter, eggs, and milk, are at room temperature. This is crucial for achieving a smooth, emulsified batter and light, fluffy creamed butter and sugar. Sifting cake flour helps create a tender crumb. When folding in the whipped egg whites, be gentle and work in batches to preserve the airiness, which contributes significantly to the cupcakes' light texture. Avoid overmixing the batter once the flour is incorporated, as this develops gluten and can lead to tough cupcakes. Cool cupcakes completely on a wire rack before frosting to prevent the frosting from melting. For enhanced flavor, consider using a high-quality vanilla extract or adding a touch of almond extract. A pinch of orange zest in the cream cheese frosting brightens the flavor profile beautifully.
2. Devil’s Food Cake
Devil’s Food Cake is for the chocolate fans who like deep and rich. Dark, moistened, with a dash of coffee and sour cream added to make it simply heavenly.
Whip three quarters of a cup of cocoa powder in one cup of hot coffee to give the chocolate flavor an uplift. Whip one cup of butter and two cups of sugar together, and then three eggs, in a large mixing bowl. Add the combination of cocoa coffee, one cup of sour cream, two and a half cups of flour, and two teaspoons of baking soda. 350 degrees, 30–35 minutes. Top with chocolate ganache, and you’ve got a cake that’s literally a chocolate hug.
Earthquake Cookies
These 'Earthquake Cookies' offer a delightfully easy way to create rich, fudgy cookies with a distinctive cracked surface, reminiscent of an earthquake. Utilizing a devil's food cake mix, shortening, and eggs, they come together quickly to yield a chewy texture and a generous coating of confectioners' sugar, perfect for a simple yet impressive treat.
Equipment
- 1 Large Mixing Bowl
- 1 Electric Mixer (handheld or stand mixer)
- 2 Baking Sheets
- 1 Wire Cooling Rack
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 18.25 ounce package devil's food cake mix
- 2 eggs
- 0.5 cup shortening
- 1 tablespoon water
- 0.75 cup confectioners' sugar
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
- In a large mixing bowl, combine the devil's food cake mix, eggs, shortening, and water.
- Using an electric mixer, beat the ingredients on low speed until just combined, then increase to medium and beat until a thick, uniform dough forms. Do not overmix.
- Pour the confectioners' sugar into a shallow bowl, ensuring it's wide enough to roll the dough balls.
- Scoop the dough by rounded tablespoons and roll each portion into 1-inch balls.
- Generously roll each dough ball in the confectioners' sugar, ensuring a thick, even coating covers the entire surface.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set but the centers still appear soft, and the characteristic cracks have formed.
- Remove the cookies from the oven and let them cool on the baking sheets for 2-3 minutes to firm up.
- Carefully transfer the cookies to a wire rack to cool completely before serving. For enhanced visual appeal, you may lightly dust cooled cookies with additional confectioners' sugar.
Notes
For optimal crackle, ensure the dough balls are generously coated in confectioners' sugar before baking. A double roll – once before, and a lighter dust just after cooling – can enhance the 'earthquake' effect. Shortening is crucial here for the characteristic soft, chewy texture and to minimize spreading, which helps maintain the cookie's form and allows for pronounced cracks. Avoid overbaking to maintain a tender, moist interior. The cookies should be set but still soft in the center when removed from the oven, as they will continue to set as they cool. Chilling the dough for 30 minutes can also improve handling and reduce spread.
3. Carrot Cake
Carrot Cake is a comfort food sort of thing spiced, warm, carrot- and nut-stuffed. Sweet, earthy-flavored, and you can eat it on any day you’re in the mood for something special.
Grate two cups of carrots and mix with half a cup of crushed pineapple for a burst of juiciness. Mix two cups of flour, a teaspoon and a half of cinnamon, and a teaspoon of baking soda in a different bowl. In another bowl, beat four eggs, one and a half cups of sugar, and a cup of oil to the consistency of just the right softness. Mix it all up with half a cup of chopped pecans or walnuts. Bake 350°F for 35–40 minutes. Top with cream cheese frosting and a dusting of cinnamon for a home sweet home cake.
Carrot Cake with Lemon Cream Cheese Frosting
This recipe outlines how to create a moist and flavorful carrot cake, complemented by a tangy lemon cream cheese frosting. It combines classic warm spices with fresh carrots and walnuts, resulting in a delightful dessert perfect for any occasion. The instructions cover both cake preparation and frosting, promising a rich and satisfying homemade treat.
Equipment
- 1 Electric Mixer
- 1 Large Mixing Bowl
- 1 9x13 inch Baking Pan
- 1 Grater (for carrots)
- 1 Measuring Cups and Spoons
Ingredients
Main
- 4 3-ounce packages cream cheese
- 1/2 cup butter or margarine
- 1 2/3 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 cups sugar granulated
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ground clove
- 1/2 teaspoon ground allspice
- 1 1/2 teaspoons baking soda
- 1 1/2 cups canola oil
- 4 eggs
- 3 1/2 cups carrots grated
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F.;
- In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.;
- In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.
- Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.
- Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.
Notes
For the cream cheese frosting, ensure both cream cheese and butter are at room temperature for a smooth, lump-free consistency. Over-mixing the frosting can incorporate too much air, making it less stable; beat only until just smooth. When adding eggs to the cake batter, incorporate them one at a time to emulsify properly and ensure a tender crumb. Avoid overmixing the cake batter once the dry ingredients are combined with the wet, as this can lead to a tough cake. The bake time may vary slightly depending on your oven; check for doneness with a toothpick inserted into the center—it should come out clean. Cooling the cake completely before frosting is crucial to prevent the frosting from melting.
4. Red Velvet Cake
Red Velvet Cake is a show-off from head to toe with its splash of red color and cocoa taste. It has that zing of taste that makes it the life of the party or holiday woman.
Mix two and a half cups of cake flour, one teaspoon of cocoa powder, and one teaspoon of baking soda. Whisk together half cup of butter and one and a half cups of sugar until light. Add in two eggs and blend them. Add in a cup buttermilk, red food coloring, and one teaspoon vinegar for a zing. Bake at 350°F for 30 minutes. Cream cheese frosting holds it all together, and the cake is beautiful and as sweet.
Southern Red Velvet Cake
This recipe guides you through baking a classic Southern Red Velvet Cake, featuring a moist, vibrant red crumb. It details the preparation of the cake layers and a rich, creamy cream cheese frosting, culminating in a beautifully assembled and garnished dessert, perfect for special occasions.
Equipment
- 3 Round Cake Pans 9 by 1 1/2-inch
- 1 Standing Mixer
- 2 Large Mixing Bowls
- 1 Sifter For flour and confectioners' sugar
- 1 Offset Spatula or Palette Knife For frosting
Ingredients
Main
- Vegetable oil for the pans
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk at room temperature
- 2 large eggs at room temperature
- 2 tablespoons red food coloring 1 ounce
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- Cream Cheese Frosting recipe follows
- Crushed pecans for garnish
- 1 pound cream cheese softened
- 4 cups sifted confectioners' sugar
- 2 sticks unsalted butter 1 cup, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
- Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
- Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
Notes
Achieving a tender red velvet cake hinges on not overmixing the batter; mix until just combined to prevent gluten development. Ensure all cold ingredients like buttermilk, eggs, cream cheese, and butter are at room temperature for a smooth emulsion and consistent batter/frosting. For a vibrant red, consider using high-quality gel food coloring instead of liquid. Overbaking is the enemy of moist cake, so watch carefully for the toothpick test. When making the cream cheese frosting, ensure butter and cream cheese are truly softened to avoid lumps, and sift the confectioners' sugar for a silky smooth finish. Chill the cake briefly before frosting for easier application, especially if working in a warm kitchen.
5. German Chocolate Cake
German Chocolate Cake, named thus from the introduction of the chocolate to it by Samuel German, is all coconut pecan gooey center. A dream come true, traditional chocolaty, nutty treat.
Melt four ounces sweet baking chocolate and half a cup scalding water. Cream one cup butter and two cups sugar, and add four eggs. Add the chocolate, two and a half cups cake flour, and one cup buttermilk. 350°F for 30–35 minutes. For filling, heat egg yolks, evaporated milk, sugar, shredded coconut, and chopped pecans until creamy and thick. Use to spread between layers for rich, textured cake.
German Chocolate Cake
This chocolatey classic is all about the coconut filling. We like ours with a cooked custard so it is extra rich and creamy. Made with cocoa powder and semisweet chocolate, the cake has a light texture and a light chocolate flavor. Semisweet chocolate also flavors the simply delicious ganache frosting.
Equipment
- 2 9-inch Round Cake Pans
- 1 Electric Mixer
- 1 Set of mixing bowls various sizes
- 1 Medium Saucepan
- 1 Whisk
Ingredients
Main
- 1 cup vegetable oil plus more for greasing the pans
- 2 1/2 cups all-purpose flour spooned and leveled, plus more for dusting the pans
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 4 ounces semisweet chocolate roughly chopped
- 2 cups granulated sugar
- 3 large eggs at room temperature
- 1 cup milk
- 1 1/2 cups pecans
- 1 cup milk
- 3 large egg yolks
- 3/4 cup packed light brown sugar
- 4 tablespoons unsalted butter
- 1/4 cup corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 1/2 cups sweetened shredded coconut
- 8 ounces semisweet chocolate chopped
- 1 cup plus 2 tablespoons heavy cream
Instructions
- For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.
- Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.
- Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.
- Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)
- For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.
- For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.
- To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.
- Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.
Notes
For the cake, ensure all wet ingredients, especially eggs, are at room temperature for better emulsion and a smoother batter. Be careful not to overmix the batter after adding the flour, as this can develop gluten and result in a tough cake; mix until just combined. The 'sugary crust' on the cake layers is normal and will soften. For the coconut-pecan filling, continuous stirring is crucial to prevent scorching and ensure a smooth, custard-like consistency. Don't worry if it seems thin; it will thicken significantly as it cools. When making the ganache frosting, be precise with cream temperature to avoid seizing the chocolate. The final whipping of the ganache is critical – overbeating will result in a grainy, hard frosting; whip just until lightened and fluffy with medium peaks.
6. Pound Cake
Pound Cake is simple but wonderful, with deep, buttery crumb to be enjoyed plain or finessed up. It’s about flawless fundamentals.
Beat one cup butter and one and half cups of sugar lightly like a feather. Beat four eggs separately and add in, then two cups of flour and pinch of salt lightly. Don’t overbeat or it will be too hard. Bake at 325 in loaf or Bundt pan for 60–70 minutes. Top with whipped cream and fresh strawberries or an easy glaze on a cake that always wins.
Lemon Pound Cake
This recipe yields a classic lemon pound cake with a tender crumb and a bright, tangy lemon glaze. Made with simple ingredients, the cake is easy to prepare and perfect for dessert or a tea-time treat. The rich, buttery cake is complemented by a refreshing lemon syrup absorbed while warm, ensuring every slice is moist and flavorful.
Equipment
- 1 6-cup Loaf Pan Ensures proper cake shape and even baking.
- 1 Stand Mixer Or a powerful hand mixer, essential for thoroughly creaming butter and sugar.
- 1 Medium Mixing Bowl For combining dry ingredients.
- 1 Wire Rack with Sheet Pan Crucial for cooling the cake evenly and catching excess glaze.
- 1 Pastry Brush or Turkey Baster For even application and absorption of the lemon glaze.
Ingredients
Main
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup 2 sticks butter, softened at room temperature
- 1 cup sugar plus 1/3 cup
- 4 eggs
- 2 teaspoons pure vanilla extract
- 1/4 cup lemon juice plus 1/3 cup
Instructions
- Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
- In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
- Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
- Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
- Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
- When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
- Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
Notes
Ensure all cold ingredients, especially butter and eggs, are at true room temperature for optimal emulsification, leading to a perfectly smooth batter and tender crumb. When mixing, avoid overworking the batter once the dry ingredients are added; mix only until just combined to prevent gluten development and a tough cake. The cake is done when a tester comes out with a few moist crumbs, indicating a moist, not dry, cake. Glaze the cake while it's still warm to allow maximum absorption, resulting in a deeply flavored and moist finish. For an extra bright citrus note, consider adding a tablespoon of lemon zest to the cake batter.
7 Pancake Cake
Angel Food Pancake Cake is sweet, light, and totally fat-free. It’s egg white material, so handle them gently.
Sift one cup cake flour and one and a half cups powdered sugar. Beat twelve egg whites and half teaspoon cream of tartar until frothy, adding one cup granulated sugar until stiff and glossy. Fold in flour mixture gently so that it will be light. Bake in open tube pan 350°F for 35–40 minutes, and let cool upside down so it will not sag. Serve with a splash or berry of fruit sauce for a bright, cheerful dessert.
Angel Food Cake
This recipe crafts a classic, light, and airy Angel Food Cake. It features a meringue-based batter made from superfine sugar, egg whites, and cake flour, baked in an ungreased tube pan. The cake is then inverted for cooling, ensuring its signature tender and tall structure, perfect as a simple dessert or a base for fresh fruits.
Equipment
- 1 Food Processor To create superfine sugar
- 1 Fine-Mesh Sifter For sugar and cake flour
- 1 Large Mixing Bowl For whipping egg whites
- 1 Electric Hand Mixer For achieving medium peaks in meringue
- 1 Ungreased Tube Pan Essential for proper cake structure
Ingredients
Main
- 1 3/4 cups sugar
- 1/4 teaspoon salt
- 1 cup cake flour sifted
- 12 egg whites the closer to room temperature the better
- 1/3 cup warm water
- 1 teaspoon orange extract or extract of your choice
- 1 1/2 teaspoons cream of tartar
Instructions
- Preheat oven to 350 degrees F.
- In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
- In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
- Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
- Cool upside down on cooling rack for at least an hour before removing from pan.
Notes
Achieving a truly ethereal angel food cake hinges on a few key details. Firstly, ensure your egg whites are at room temperature; this allows them to whip up to maximum volume. The superfine sugar from processing helps dissolve more easily into the meringue, creating a smoother, more stable foam. When incorporating the flour mixture, use a very light hand and a folding motion with a spatula to preserve as much air as possible; overmixing will deflate the batter and result in a dense cake. Crucially, do not grease your tube pan. The batter needs to cling to the sides of the pan to climb and expand during baking. Cooling upside down is vital to prevent the cake from collapsing under its own weight as it cools, maintaining its characteristic airy structure. Consider adding citrus zest to the sugar before processing for a brighter flavor.
8. Hummingbird Cake
Hummingbird Cake is the ultimate Southern dessert, complete with pecans, pineapple, and bananas. It’s moist and delicious, just the right dessert to serve.
Mix two bananas that have been mashed and one cup crushed pineapple to give it sweetness and juiciness. Beat three eggs, one and a half cups of sugar, and one cup oil. Mix in three cups flour, one teaspoon baking soda, and one teaspoon cinnamon and blend well. Mix in the fruit and half cup chopped pecans. Bake at 350°F for 30–35 minutes. Frost with cream cheese frosting and chopped pecans for a cake that is a big ol’ hug.
Retro Hummingbird Cake
This Retro Hummingbird Cake is a moist, spiced layer cake featuring a delightful blend of ripe bananas, crushed pineapple, and toasted pecans. Each layer is generously slathered with a rich, tangy cream cheese frosting, creating a classic dessert known for its tropical flavor profile and comforting texture. It's perfect for celebrations or a decadent treat.
Equipment
- 1 Stand Mixer Or a handheld electric mixer for efficient blending of batter and frosting.
- 2 9-inch Round Cake Pans Essential for baking the cake layers evenly.
- 1 Large Mixing Bowl For combining wet and dry ingredients.
- 1 Fine-Mesh Sifter For sifting cake flour and powdered sugar, ensuring a smooth batter and frosting.
- 1 Offset Spatula Ideal for spreading frosting smoothly and evenly between layers and over the cake.
Ingredients
Main
- Nonstick baking spray with flour
- 113 g raw pecan halves 4 ounces; 1 cup, plus more for decorating
- 350 g granulated sugar 12 1/4 ounces; 1 3/4 cups
- 200 g neutral oil such as vegetable (1 cup; 240ml)
- 3 large large eggs
- 2 teaspoons vanilla extract
- Two 8-ounce cans crushed pineapple in juice undrained (about 1 3/4 cup)
- 4 small overripe bananas about 4 1/2 ounces; 125g each unpeeled
- 345 g bleached cake flour about 12 ounces; 3 cups
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon ground allspice
- Two 8-ounce packages cream cheese at room temperature
- 226 g unsalted butter 8 ounces; 1 cup, at room temperature
- 400 g powdered sugar 14 ounces; 3 1/2 cups, sifted
- 1 tablespoon 15ml reserved pineapple juice (see below)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and generously coat two 9-inch round cake pans with nonstick baking spray with flour; line the bottoms with parchment paper and spray again. Toast pecans on a baking sheet at 350°F for 8-10 minutes until fragrant.
- In a large bowl, whisk together the bleached cake flour, ground cinnamon, kosher salt, baking soda, baking powder, and ground allspice until thoroughly combined.
- In a separate large bowl, whisk together the granulated sugar, neutral oil, large eggs, and vanilla extract until smooth. Stir in the undrained crushed pineapple and mashed overripe bananas.
- Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined and no streaks of flour remain. Fold in the toasted pecan halves.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans on a wire rack for 15 minutes before inverting them onto the wire rack to cool completely. Do not attempt to frost warm cakes.
- While cakes cool, prepare the cream cheese frosting: In a stand mixer, beat the cream cheese and unsalted butter on medium speed until light and fluffy, about 2-3 minutes.
- Gradually add the sifted powdered sugar, 1 tablespoon of reserved pineapple juice, and vanilla extract. Beat on low speed until combined, then increase to medium-high and beat until light and fluffy, about 3-5 minutes, scraping down the bowl as needed.
- Once cakes are completely cool, level the tops if necessary using a serrated knife. Place one cake layer on a serving platter, spread with a generous amount of frosting, then top with the second cake layer. Frost the top and sides of the cake.
- Decorate the cake with additional toasted pecan halves around the base or on top, then slice and serve.
Notes
1. For the best flavor and moisture, ensure your bananas are very ripe, with plenty of brown spots on the skin. This enhances their natural sweetness and aroma. 2. When incorporating the dry ingredients into the wet, mix just until combined. Overmixing can develop gluten, leading to a tough, dense cake. 3. Ensure all cream cheese frosting ingredients—cream cheese, butter, and pineapple juice—are at true room temperature for a smooth, lump-free frosting that emulsifies properly. Sift your powdered sugar to prevent lumps. 4. Toasting the pecans before adding them to the batter and for decoration significantly deepens their flavor and adds a delightful crunch.
9. Coconut Layer Cake
Coconut Layer Cake is a tropical heaven flavor in cake with light layers and frosting consisting of light coconut. It is ideal for a party showstopper.
Beat one cup butter and two cups sugar until light and fluffy and beat in four egg whites and one teaspoon vanilla. Beat in two and a half cups flour, one tablespoon baking powder, and one cup coconut milk, alternately wet and dry. Bake at 350 degrees until golden brown. Frost coconut cream frosting upon it and pat shredded coconut on top. Chill before cutting for yummy, yummy layers.
Coconut Layer Cake
This recipe creates a delightful Coconut Layer Cake, featuring moist, tender cake layers infused with coconut flavor. It's generously frosted with a rich cream cheese frosting and adorned with sweetened shredded coconut, making it a perfect dessert for celebrations or a luxurious treat.
Equipment
- 1 Electric Mixer Stand or hand mixer
- 3 Round Cake Pans 8-inch recommended, greased and floured
- 3 Mixing Bowls Various sizes for dry, wet, and egg whites
- 1 Wire Whisk For dry ingredients and folding
- 1 Offset Spatula For frosting and smoothing
Ingredients
Main
- 2 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 1 cup 2 sticks unsalted butter, room temperature
- 1 cup canned sweetened cream of coconut such as Coco López, see note
- 4 large eggs separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Pinch of salt
- Cream Cheese Frosting
- 4 cups sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the sugar and room-temperature unsalted butter with an electric mixer until light and fluffy.
- Beat in the egg yolks one at a time, then mix in the canned sweetened cream of coconut and vanilla extract until well combined.
- Alternately add the dry ingredient mixture and buttermilk to the wet ingredients, beginning and ending with the dry, mixing on low speed until just combined after each addition.
- In a separate clean bowl, whip the egg whites with a pinch of salt until stiff peaks form.
- Gently fold the whipped egg whites into the cake batter in two additions until no streaks remain, being careful not to deflate the batter.
- Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the cake layers in the pans for 10-15 minutes before inverting them onto wire racks to cool completely.
- Once cooled, frost the cake with cream cheese frosting and generously cover with sweetened shredded coconut for decoration.
Notes
1. Ensure all cold ingredients, especially butter, eggs, and buttermilk, are at true room temperature for optimal emulsion and cake texture. This prevents a curdled batter and promotes a tender crumb. 2. Do not overmix the batter once the flour is added; mix only until just combined to avoid developing too much gluten, which can lead to a tough cake. 3. Whipping egg whites separately and folding them in gently adds significant lightness and a delicate structure to the cake, characteristic of a high-quality layer cake. 4. Toasting a portion of the shredded coconut lightly before decorating can add a beautiful golden color and a deeper, nuttier coconut flavor, enhancing both presentation and taste.
10. Lemon Chiffon Cake
Lemon Chiffon Cake is crunchy on the outside, light and airy, and completely refreshing in cake. It’s a mix of heavy and light that is just a delight to consume.
Beat seven egg yolks with one and a half cups sugar, half cup oil, lemon zest, and lemon juice. Combine with two cups cake flour and one tablespoon of baking powder. Beat seven egg whites to stiff peaks and fold into the mixture lightly. Bake in an ungreased tube pan at 325°F for 50–55 minutes, turning it upside down. Dust with powdered sugar or glaze with lemon glaze for a warm and sunny cake.
Lemon Chiffon Cake
This recipe guides you through making a classic Lemon Chiffon Cake, known for its remarkably light, airy texture and vibrant citrus flavor. Utilizing separated eggs and a specific folding technique, it creates a tall, tender cake, perfect for any occasion, often served with powdered sugar, whipped cream, and fresh berries.
Equipment
- 1 Sifter For cake flour and baking powder
- 2 Large Mixing Bowls One for dry ingredients, one for wet, and one for egg whites
- 1 Electric Mixer Stand mixer or hand mixer for whipping egg whites to stiff peaks
- 1 Tube pan (Chiffon cake pan) Typically 10-inch, ungreased, with a removable bottom and 'feet' for cooling upside down
- 1 Microplane or Zester For finely grating lemon zest
Ingredients
Main
- 2 cups 223 g sifted cake flour
- 1½ cups 300 g granulated sugar
- 1 Tbsp. baking powder
- ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt
- 8 eggs separated, at room temperature
- ½ cup vegetable oil
- 2 Tbsp. finely grated lemon zest from about 2 large lemons
- ½ cup fresh lemon juice
- ½ tsp. cream of tartar
- Powdered sugar for serving
- Whipped cream and raspberries to garnish (optional)
Instructions
- Preheat your oven to 325°F (160°C). Do not grease a 10-inch tube pan.
- Sift cake flour, 1 cup of granulated sugar, baking powder, and salt into a large bowl; whisk to combine.
- In a separate large bowl, whisk together egg yolks, vegetable oil, lemon zest, and lemon juice until smooth and well combined.
- Gradually add the wet yolk mixture to the dry flour mixture, mixing until just combined and smooth. Do not overmix.
- In a very clean, third large bowl, beat egg whites with an electric mixer until foamy. Add cream of tartar and continue to beat.
- Gradually add the remaining ½ cup of granulated sugar to the egg whites, beating on high speed until stiff, glossy peaks form.
- Gently fold about one-third of the whipped egg whites into the cake batter to lighten it, then gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Pour the batter evenly into the ungreased tube pan. Smooth the top gently with a spatula.
- Bake for 55–65 minutes, or until the cake springs back when lightly touched and a wooden skewer inserted into the center comes out clean.
- Immediately invert the pan onto its 'feet' or over a bottle neck and let cool completely upside down for at least 1½-2 hours before running a thin knife around the edges to release the cake.
Notes
1. Ensure all ingredients, especially eggs, are at room temperature. This is crucial for proper emulsion and for egg whites to whip to maximum volume, contributing to the cake's signature airy texture. 2. Do not grease your chiffon cake pan. The batter needs to cling to the sides to climb and rise properly during baking. 3. When folding the whipped egg whites into the batter, do so gently and in stages to preserve as much air as possible. Over-mixing will deflate the batter, resulting in a dense cake. 4. Cooling the cake upside down is essential to prevent it from collapsing on itself, maintaining its height and delicate crumb.
11. Traditional Cheesecake
Classic Cheesecake is stubbornly rich, tart, and over-the-top, with a graham cracker crust mashed with butter. It’s a time-waster, but an hour well spent.
Combine two cups of graham cracker crumbs and half cup of melted butter to make crust. Beat four packages of cream cheese and one and a quarter cups sugar, and mix in four eggs, one cup sour cream, and one tablespoon vanilla. Bake in water bath at 325°F for 60 minutes, and cool overnight for no crease, no crack finish. Serve over fresh berries or just gobble as is.
The Ultimate Cheesecake
This recipe crafts a classic, creamy cheesecake with a graham cracker crust, baked in a water bath for a smooth, crack-free finish. It features a rich cream cheese filling, subtly flavored with lemon and vanilla, and is topped with a vibrant Warm Lemon Blueberry Topping. The process emphasizes careful mixing and precise baking to achieve the ultimate texture and flavor.
Equipment
- 1 8-inch Springform Pan Essential for cheesecake structure
- 1 Electric Mixer Stand or hand-held, for a smooth batter
- 1 Large Roasting Pan For the water bath, crucial for even baking
- 1 Large Mixing Bowl For crust preparation and general mixing
- 1 Offset Spatula or Thin Knife For smoothing the top and clean slicing
Ingredients
Main
- 2 cups finely ground graham crackers about 30 squares
- 1/2 teaspoon ground cinnamon
- 1 stick unsalted butter melted
- 1 pound cream cheese two 8-ounce blocks, softened
- 3 eggs
- 1 cup sugar
- 1 pint sour cream
- 1 lemon zested
- 1 dash vanilla extract
- Warm Lemon Blueberry Topping recipe follows
- 1 pint blueberries
- 1 lemon zested and juiced
- 2 tablespoons sugar
Instructions
- Preheat the oven to 325 degrees F.
- For the Crust:
- In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
- Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
- For the Filling:
- In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
- Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
- Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
- Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Notes
The water bath is crucial for a perfectly smooth, crack-free cheesecake; it ensures gentle, even cooking. Be meticulous with the foil wrap to prevent water from seeping into the pan. Avoid over-beating the cream cheese mixture after adding eggs; over-incorporating air can lead to cracks during cooling. The cheesecake should still have a slight jiggle in the center when removed from the oven, as it continues to set as it cools and chills. Proper chilling time (at least 4 hours) is non-negotiable for achieving the ideal firm yet creamy texture. For clean slices, dip a thin, non-serrated knife in hot water and wipe it dry between each cut.
12. Boston Cream Pie
A cake, not a pie, stuffed with creamy yellow filling, rich custard, and chocolatey top. Old-fashioned and wonderful. Bake two yellow cake layers and cool. Whip two cups of milk, egg yolks, sugar, and cornstarch together to form a custard and chill. Fill the layers with the custard and heat ganache chocolate Brum brush. Chill until ready to serve to get those wonderful, separate layers.
Frozen Boston Cream Pie Bars
These frozen Boston Cream Pie Bars offer a light and refreshing dessert experience. Combining evaporated skim milk with Boston cream pie and red velvet yogurts, they're set atop a crisp chocolate crust, creating an easy, no-bake treat perfect for a quick indulgence.
Equipment
- 1 8x8 inch square baking pan Or similar freezer-safe dish
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Food Processor Alternatively, a resealable plastic bag and rolling pin
- 1 Spatula
Ingredients
Main
- 1 can 12 oz evaporated skim milk
- 2 containers 6 oz each Yoplait Light Fat Free Boston cream pie yogurt
- 2 containers 6 oz each Yoplait Light Fat Free red velvet yogurt
- 1 package 0.81 oz thin chocolate crisps, crushed (from 4.86-oz box)
Instructions
- Line an 8x8-inch square baking pan with parchment paper, allowing an overhang on two sides to easily lift the bars later.
- Finely crush the thin chocolate crisps using a food processor or by placing them in a resealable plastic bag and crushing with a rolling pin.
- Press the crushed chocolate crisps evenly into the bottom of the prepared pan to form a compact crust.
- In a large mixing bowl, whisk together the evaporated skim milk, Boston cream pie yogurt, and red velvet yogurt until the mixture is smooth and well combined.
- Carefully pour the yogurt mixture over the chocolate crisp crust in the pan, spreading it evenly with a spatula.
- Gently tap the pan on the counter a few times to release any air bubbles and ensure a smooth top surface.
- Cover the pan loosely with plastic wrap or aluminum foil to prevent freezer burn.
- Place the pan in the freezer for at least 4-6 hours, or until the bars are completely firm and set.
- Once frozen, use the parchment paper overhang to lift the entire block of frozen bars from the pan.
- Place the frozen block on a cutting board and, using a sharp knife, slice into desired bar shapes. Serve immediately.
Notes
1. For a cleaner cut, dip your knife in hot water before slicing the frozen bars. Wipe dry between cuts. 2. Ensure the chocolate crisps are finely crushed to create a stable base that holds together well. 3. Lining the pan with parchment paper is crucial for easy removal of the frozen bars without breakage. 4. Experiment with different Yoplait Light yogurt flavors to create unique bar combinations. A swirl of two flavors rather than fully mixing can also yield a beautiful marbled effect.
13. Victoria Sponge Cake
Victoria Sponge Cake is a quintessential English treat light, elegant, and beautiful with a pot of tea. It’s all about tasty cake and lovely sweet tart filling.
Beat together one cup of butter and one cup of sugar until smooth, then add eggs one at a time until four are used. Gently add two cups of self rising flour. Bake at 350 degrees in two 8 inch pans for 25 minutes. Top with whipped cream and raspberry jam, and finish with a dusting of powdered sugar for a stunning and tasty cake.
Victoria Sponge Cake
This recipe guides you through baking a classic Victoria Sponge Cake, featuring two light and airy sponge layers. It's traditionally filled with rich whipped cream and sweet raspberry jam, then dusted with powdered sugar for an elegant finish. This timeless British dessert is perfect for any occasion.
Equipment
- 2 8-inch Round Cake Pans
- 1 Electric Mixer (stand or handheld)
- 1 Large Mixing Bowl
- 1 Wire Cooling Rack
- 1 Rubber Spatula
Ingredients
Main
- Butter for greasing the cake pan
- 1 1/2 cups all-purpose flour see recipe note
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup 1 stick unsalted butter , melted and cooled
- 3/4 cup heavy cream
- 3/4 cup sour cream or crème fraiche
- 4 teaspoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry jam
- Extra powdered sugar for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with butter, then lightly flour them, tapping out any excess.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; set aside.
- In a large bowl, using an electric mixer, beat the room temperature eggs and granulated sugar on high speed for 5-7 minutes until the mixture is very pale, thick, and tripled in volume.
- Gently fold in the vanilla extract, then carefully fold in the sifted dry ingredients into the egg mixture in two additions until just combined.
- Slowly drizzle in the melted and cooled unsalted butter, folding it in until no streaks remain, being careful not to deflate the airy batter.
- Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the cakes are golden brown.
- Let the cakes cool in their pans on a wire rack for 10 minutes before inverting them onto the rack to cool completely.
- While the cakes cool, prepare the cream filling: In a chilled bowl, beat the heavy cream, sour cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
- Once cooled, spread raspberry jam evenly over the top of one cake layer, then top with the whipped cream, spreading it to the edges. Carefully place the second cake layer on top, and dust generously with extra powdered sugar before serving.
Notes
1. Ensure all cold ingredients (eggs, cream) are at room temperature for optimal emulsion and a smoother batter, which yields a lighter crumb. For the heavy cream and sour cream, ensure they are well chilled before whipping to achieve maximum volume and stability.2. Sift your flour, baking powder, and salt together to ensure there are no lumps and to aerate the dry ingredients, contributing to the cake's delicate texture.3. Avoid overmixing the batter once the dry ingredients are added; mix only until just combined to prevent gluten development, which can result in a tough cake.4. Cool the cake layers completely on a wire rack before assembly to prevent the cream from melting and to ensure clean slices.
14. Black Forest Cake
Black Forest Cake is a classic German holiday dessert made with chocolate, cherries, and whipped cream. Finish it off with a dash of cherry schnapps. Bake chocolate cake layers and saturate with cherry schnapps. Top with sweet cherries and whipped cream and finish with more cream, cherries, and shaved chocolate. Decadent, fruity, and perfect for special occasions.
Black Forest Cake
This straightforward Black Forest Cake recipe uses a chocolate cake mix for convenience, elevated with coffee and buttermilk for depth. Layers of rich chocolate cake are filled with luscious whipped cream and kirsch-laced sour cherries, then adorned with more cream and chocolate shavings, offering a classic dessert with minimal effort.
Equipment
- 2 8-inch Round Cake Pans
- 1 Electric Mixer
- 1 Large Mixing Bowl Preferably chilled
- 1 Small Bowl
- 1 Serrated Knife For leveling and slicing cake
Ingredients
Main
- 1 box chocolate cake mix for two 8-inch rounds plus necessary ingredients
- Strong brewed coffee as needed
- Buttermilk as needed
- 4 cups heavy whipping cream
- 3/4 cup powdered sugar
- 1 teaspoon almond extract
- One 24-ounce jar sour cherries drained
- 2 tablespoons kirsch
- Chocolate shavings for garnish
Instructions
- For the cake: Make the cake according to the package instructions, but substitute half of the water with coffee, and the other half with buttermilk (most likely it will call for 1 cup total of water). Bake in two 8-inch round cake pans according to package instructions. Let the cakes cool completely.
- For the cream: Using an electric mixer, beat the cream, sugar and almond extract together in a large bowl until stiff peaks form.
- For the cherries: Combine the cherries and kirsch in a small bowl.
- To assemble: Use a serrated knife to cut the cakes in half horizontally. Create layers of cake, cherries and whipped cream, repeating. Top the cake with whipped cream, a few cherries and chocolate shavings.
Notes
For an enhanced chocolate flavor, the coffee in the cake mix intensifies the chocolate notes without making it taste like coffee. Ensure your heavy cream, mixing bowl, and whisk attachment are very cold before whipping for optimal stiff peaks. If sour cherries are unavailable, fresh or frozen sweet cherries can be used, though the tartness of sour cherries balances the richness of the cake and cream better. Adjust kirsch to taste; for a non-alcoholic version, substitute cherry juice or syrup. A light crumb coat with whipped cream before the final layer ensures a clean finish and prevents crumbs from showing. Chill the assembled cake for at least 30 minutes for best results before slicing.
Keep Baking, Keep Smiling
Baking from scratch is about making memories, whether it’s a fancy cake for a party or a simple one for a quiet night. Each of these cakes Yellow Butter, Black Forest, and everything in between is a chance to have fun and make something awesome. So turn on the oven, grab your ingredients, and bake something that’ll make everyone happy. You’ve got this!
