Cake flour makes this cake extra soft. In a pinch, you can substitute 1 cup plus 2 tablespoons all-purpose flour, plus 2 tablespoons cornstarch.
SERVES 8 TO 10
ACTIVE: 1 hr
TOTAL: 2 hr (plus chilling)
FOR THE CAKE
Unsalted butter, for the pan
1¼ cups cake flour
1 teaspoon baking powder
¼ teaspoon salt
4 large eggs, at room temperature
1 cup sugar
½ cup whole milk
⅓ cup vegetable oil
1½ teaspoons vanilla extract
FOR THE PUDDING
1½ cups whole milk
2 teaspoons vanilla extract
2 large eggs plus 4 egg yolks
½ cup sugar
¼ cup cornstarch
Pinch of salt
FOR THE GLAZE
4 ounces semisweet chocolate, finely chopped
½ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
1 Preheat the oven to 350°. Butter a 9-inch-round cake pan and line the bottom with parchment paper. Make the cake: Sift the flour, baking powder and salt into a large bowl. Beat the eggs and sugar in a stand mixer fitted with the whisk attachment on high speed until pale and tripled in volume, about 15 minutes. Gently fold in the flour mixture in 2 additions using a rubber spatula, scraping down the bowl.
2 Add the milk, vegetable oil and vanilla and beat with the mixer until combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a rack and let cool 10 minutes, then invert the cake onto the rack. Invert again and let cool completely.
3 Meanwhile, make the pudding: Heat the milk and vanilla in a medium saucepan over medium heat (do not boil). Whisk the whole eggs, egg yolks and sugar in a large bowl until light and fluffy. Add the cornstarch and salt and whisk vigorously until no lumps remain. Whisk about ¼ cup of the hot milk mixture into the egg mixture, then gradually whisk in the remaining hot milk mixture.
4 Pour the egg-milk mixture into the saucepan and cook over low heat, whisking constantly, until thick and pudding-like, 10 to 15 minutes. Strain through a fine-mesh sieve into a bowl, using a rubber spatula to push the pudding through. Let cool slightly, stirring occasionally. Press plastic wrap directly onto the surface and refrigerate at least 2 hours.
5 Slice the cake in half horizontally with a long serrated knife. Place the bottom half of the cake cut-side up on a platter. Top with the pudding, spreading it to about ¼ inch from the edges. Carefully place the other cake half on top, cut-side down, pressing gently.
6 Make the glaze: Heat the chocolate, cream, vanilla and salt in a saucepan over medium-low heat, stirring, until melted and smooth, about 2 minutes. Let cool about 5 minutes, then pour over the cake and smooth with an offset spatula. Refrigerate at least 30 minutes or up to 4 hours before serving.
The pecan layer is thick and sticky, so you’ll need to line the whole pan with parchment. Use a circle of parchment for the bottom of the pan and a separate strip for the side.
SERVES 8
ACTIVE: 40 min
TOTAL: 2 hr 10 min
FOR THE PRALINE LAYER
4 tablespoons unsalted butter, plus more for the pan
⅓ cup packed light brown sugar
⅓ cup light corn syrup
¼ teaspoon kosher salt
1½ teaspoons vanilla extract
2¼ cups pecans, toasted
FOR THE CAKE
1½ cups cake flour
1 teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon fine salt
⅓ cup buttermilk, at room temperature
2 tablespoons bourbon
1½ sticks (12 tablespoons) unsalted butter, at room temperature
1¼ cups granulated sugar
3 large eggs, at room temperature
½ cup pecans, toasted and chopped
1 Preheat the oven to 350°. Butter a 9-inch springform pan, then line the bottom and sides with parchment paper and butter the paper. Wrap the outside of the pan with foil.
2 Make the praline layer: Melt the butter in a saucepan over medium heat. Whisk in the brown sugar, corn syrup, kosher salt and vanilla. Spread in the prepared pan and scatter the pecans on top; set aside.
3 Make the cake: Whisk the flour, baking soda, nutmeg and fine salt in a large bowl. Whisk the buttermilk and bourbon in another bowl.
4 Beat the butter and granulated sugar with a mixer on medium-high speed until fluffy, 10 minutes. With the mixer on low, beat in the eggs, one at a time. Add the flour mixture in 3 parts, alternating with the buttermilk mixture, starting and ending with flour. Fold in the pecans.
5 Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a rack, 30 minutes. Remove the springform ring, invert the cake onto a plate and remove the paper.
To make sugared cranberries for the plate, dip whole berries in a beaten pasteurized egg white, toss with sugar and let dry on parchment paper.
SERVES 8 TO 12
ACTIVE: 50 min
TOTAL: 2 hr (plus overnight resting)
FOR THE CAKE
3¼ sticks unsalted butter, cubed, at room temperature, plus more for the pan
3 cups cake flour, sifted, plus more for the pan
1 12-ounce bag cranberries, thawed if frozen
2½ cups granulated sugar
6 tablespoons whole milk
4 large eggs plus 2 egg yolks
2 teaspoons vanilla extract
2 tablespoons finely grated lemon zest
1½ teaspoons baking powder
½ teaspoon salt
FOR THE SYRUP AND GLAZE
¼ cup granulated sugar
½ cup plus 2 tablespoons Meyer lemon juice (or use a mix of regular lemon juice and orange juice)
1½ cups confectioners’ sugar
1 Make the cake: Preheat the oven to 350°. Butter and flour a 10-cup fluted Bundt pan. Cook the cranberries with ¾ cup granulated sugar in a pot over medium-high heat until juicy and the mixture reduces to about 1¼ cups, about 15 minutes. Let cool.
2 Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside. Whisk the 3 cups flour, the remaining 1¾ cups granulated sugar, the lemon zest, baking powder and salt in a large bowl. Add the cubed 3¼ sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in 2 batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
3 Transfer two-thirds of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (don’t let it touch the pan). Top with the remaining batter and smooth evenly. Bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes.
4 Meanwhile, make the syrup: Dissolve the ¼ cup granulated sugar in ½ cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool 10 minutes in the pan. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
5 When ready to serve, whisk the confectioners’ sugar and the remaining 2 tablespoons lemon juice until smooth. Spoon over the cake.
You’ll need a 3-inch-deep pan for this cake. If you don’t have one, measure your springform pan—it might be deep enough.
SERVES 8 TO 10
ACTIVE: 1 hr
TOTAL: 2 hr 50 min
FOR THE CARAMEL AND APPLES
4 tablespoons unsalted butter, plus more for the pan
3 cups sugar
5 tablespoons light corn syrup
1 cup heavy cream
4 large Golden Delicious apples (1¾ to 2 pounds)
FOR THE BATTER
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ cup sour cream
⅓ cup fresh orange juice
1 tablespoon vanilla extract
1 stick unsalted butter, at room temperature
1½ cups sugar
3 large eggs
1 Butter a 9-by-3-inch round cake pan. Make the caramel: Cook the sugar and corn syrup in a skillet over medium-high heat, stirring occasionally, until dark amber, 7 to 10 minutes. Reduce the heat to medium. Add the cream and 4 tablespoons butter (be careful; it will splatter) and cook, stirring, 3 minutes. Remove from the heat and let sit 1 minute. Pour 1½ cups caramel into a glass measuring cup and set aside. Pour the remaining caramel into the prepared pan.
2 Cut 3 apples into quarters and remove the cores. Arrange the pieces skin-side down in the pan, overlapping slightly, to form a ring about ½ inch from the edge. Chop any leftover slices into small pieces. Halve the remaining whole apple crosswise and scoop out the seeds; leave the stem. Chop the bottom half and add to the other pieces. Arrange the apple top, stem-side down, in the center of the pan.
3 Preheat the oven to 350°. Make the batter: Whisk the flour, baking powder, baking soda, salt and cinnamon in a bowl. In a small bowl, whisk the sour cream, orange juice and vanilla. Using a mixer, beat the butter and sugar on medium-high speed until fluffy, about 5 minutes. Add the eggs, one at a time, and beat until pale and creamy, 5 more minutes. Scrape down the bowl with a rubber spatula. With the mixer on low, add the sour cream mixture in 2 batches, alternating with the flour mixture in 2 batches. Turn off the mixer and scrape down the bowl; finish combining the batter by hand.
4 Spread the batter over the apples in the pan and top with the chopped apples. Bake on the middle rack until the cake springs back when pressed, 1 hour to 1 hour, 20 minutes. Let cool in the pan on a rack.
5 Bring 1 inch of water to a simmer in a wide skillet. Run a sharp knife around the inside of the pan a few times, then rest the pan in the water to soften the caramel, 8 minutes. Dry the pan, then invert a plate on top of the cake and flip the plate and cake over; using pot holders, wriggle the pan off. Soften the reserved 1½ cups caramel in the microwave, 2 minutes, and drizzle onto the cake; serve any extra sauce on the side.
To prevent the blueberries from sinking to the bottom of the cake, toss them in flour before adding them to the batter.
SERVES 10
ACTIVE: 1 hr
TOTAL: 2 hr 30 min (plus cooling)
FOR THE CAKE
2 sticks unsalted butter, at room temperature, plus more for the pan
3 cups plus 2 tablespoons all-purpose flour
2½ teaspoons baking powder
1¼ teaspoons salt
1¾ cups granulated sugar
¼ cup vegetable oil
4 large eggs, at room temperature
1 teaspoon vanilla extract
¾ cup buttermilk
2 cups blueberries (about 1 pint)
FOR THE TOPPINGS
2 to 3 cups large strawberries, halved or quartered
1 to 2 tablespoons granulated sugar
2½ cups confectioners’ sugar
1 tablespoon unsalted butter, at room temperature
4 to 5 tablespoons milk
1 Make the cake: Preheat the oven to 350°. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
2 Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs, one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
3 Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden and a toothpick comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a sharp knife around the edges of the pan, then invert the cake onto the rack to cool completely.
4 Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners’ sugar, butter and 4 tablespoons milk in a bowl (whisk in up to 1 more tablespoon of milk, a little at a time, if the glaze is too thick). Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.
This frosting, called a Swiss meringue buttercream, is rich and glossy. It may look curdled when you add the butter, but keep beating and it will come together.
SERVES 10
ACTIVE: 1 hr 10 min
TOTAL: 1 hr 25 min (plus cooling)
FOR THE CAKE
Unsalted butter, for the pan
1 cup all-purpose flour, plus more for dusting
1½ cups granulated sugar
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
4 large eggs, separated, plus 2 egg whites, all at room temperature
½ cup vegetable oil
½ cup coconut milk
1½ teaspoons coconut extract
Pinch of cream of tartar
Confectioners’ sugar
1 tablespoon white rum
FOR THE FROSTING
6 large egg whites
1 cup plus 2 tablespoons granulated sugar
3 sticks unsalted butter, cut into pieces, at room temperature
3 tablespoons white rum
4 cups sweetened shredded coconut
1 Make the cake: Preheat the oven to 350°. Butter an 11-by-17-inch rimmed baking sheet and line the bottom with parchment. Butter the parchment and dust with flour, tapping out the excess. Whisk 1 cup each flour and granulated sugar, the baking powder, baking soda and salt in a bowl. In a large bowl, whisk the 4 egg yolks, vegetable oil, coconut milk and coconut extract. Whisk in the flour mixture in 2 batches.
2 Beat the 6 egg whites and cream of tartar with a mixer on medium speed until foamy. Increase the speed to medium high; gradually add the remaining ½ cup granulated sugar and beat until stiff, shiny peaks form. Fold one-third of the beaten egg whites into the batter with a rubber spatula, then gently fold in the rest.
3 Spread the batter on the prepared baking sheet and bake until the cake is golden and springs back when pressed, 15 to 20 minutes. Loosen the edges of the cake with a knife; transfer the baking sheet to a rack and let the cake cool slightly. Dust a large piece of parchment paper with confectioners’ sugar. Invert the cake onto the parchment and peel off the parchment on top. Brush the cake with the rum.
4 Make the frosting: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water until the mixture is warm and the sugar dissolves (do not let the bowl touch the water). Remove the bowl; let cool slightly. Beat the egg white mixture with a mixer on medium-high speed until stiff peaks form, 12 minutes. Beat in the butter, a few pieces at a time, then continue beating until glossy and smooth, 5 to 7 more minutes. Beat in the rum.
5 Spread about 2 cups of the frosting on the cake; sprinkle with 2 cups coconut. Starting at a short end, roll up the cake, using the parchment to help you. Transfer to a platter, seam-side down. Cover the cake with the remaining frosting and sprinkle with the remaining coconut.
Don’t worry if your first few crêpes are misshapen: It can take a couple tries to get them right.
SERVES 8
ACTIVE: 45 min
TOTAL: 1 hr 15 min
FOR THE CRÊPES
1½ cups whole milk
4 large eggs
1½ cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ cup granulated sugar
¾ teaspoon vanilla extract
⅛ teaspoon kosher salt
Unsalted butter, melted, for brushing
FOR THE FILLING AND TOPPING
2 sticks unsalted butter, at room temperature
2¾ cups plus 1 tablespoon confectioners’ sugar
1 cup dulce de leche, plus more for drizzling
1 cup heavy cream
1 Make the crêpes: Combine the milk, eggs, flour, cocoa powder, granulated sugar, vanilla and salt in a blender and process until smooth. Refrigerate the batter 30 minutes.
2 Lightly brush a 10-inch nonstick skillet with melted butter and place over medium heat. Add a scant ¼ cup of batter and quickly swirl the pan to coat the bottom. Cook until set on top and golden on the bottom, about 30 seconds. Carefully lift the edges of the crêpe with a rubber spatula, then flip with your fingers and cook 20 more seconds. Invert the crêpe onto a plate. Repeat with the remaining batter to make 14 to 18 crêpes, brushing the skillet with more butter as needed. Stack the finished crêpes on the plate and let cool completely.
3 Make the filling: Beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy. Add 2¾ cups confectioners’ sugar in 2 batches, beating until smooth and fluffy. Add the dulce de leche and beat until combined.
4 Assemble the cake just before serving: Place 1 crêpe on a platter. Spread with a scant ¼ cup of the filling, then top with another crêpe. Repeat with the remaining filling and crêpes, ending with a crêpe on top.
5 Beat the heavy cream and the remaining 1 tablespoon confectioners’ sugar with a mixer until stiff peaks form. Top the cake with the whipped cream and dulce de leche; serve immediately.
The secret ingredient in this cake is vanilla bean paste: It adds serious vanilla flavor. Pick up a jar at a baking-supply store or order some online.
SERVES 8
ACTIVE: 40 min
TOTAL: 1 hr 35 min
FOR THE CAKE
5 tablespoons unsalted butter, melted, plus more for the pan
1⅓ cups all-purpose flour, plus more for dusting
1¼ cups granulated sugar
1¼ teaspoons baking powder
½ teaspoon salt
1½ teaspoons vanilla bean paste (or seeds from ½ vanilla bean)
2 large eggs, at room temperature, beaten
¾ cup whole milk, at room temperature
½ teaspoon finely grated lemon zest
FOR THE TOPPINGS AND FILLING
1½ quarts strawberries, hulled
1 tablespoon strawberry jelly
3 tablespoons confectioners’ sugar
1 tablespoon fresh lemon juice
1½ cups cold heavy cream
¼ teaspoon vanilla extract
1 Preheat the oven to 350°. Butter an 8-inch-round cake pan, then line the bottom with parchment paper; butter the parchment and dust with flour, tapping out the excess.
2 Make the cake: Whisk the 1⅓ cups flour, the granulated sugar, baking powder and salt in a medium bowl until combined. Whisk the melted butter, vanilla bean paste, eggs, milk and lemon zest in a medium bowl until just smooth. Add the milk mixture to the flour-sugar mixture and stir with a wooden spoon until incorporated. Pour the batter into the prepared pan and bake until a toothpick inserted into the middle comes out clean, 35 to 40 minutes. Transfer to a rack and let cool 10 minutes in the pan, then turn out of the pan onto the rack and let cool completely. Remove the parchment.
3 Meanwhile, make the toppings and filling: Halve 16 strawberries. Whisk 1 tablespoon water and the strawberry jelly in a medium bowl until smooth. Add the halved strawberries and toss to coat; set aside. Thinly slice the remaining strawberries, then toss with 2 tablespoons confectioners’ sugar and the lemon juice in another medium bowl; set aside. Beat the heavy cream, the remaining 1 tablespoon confectioners’ sugar and the vanilla extract with a mixer on medium-high speed until soft peaks form. Refrigerate the whipped cream until ready to assemble.
4 Cut the cake in half horizontally with a serrated knife. Place the bottom half cut-side up on a platter. Drizzle the juices from the sliced berries over the cut sides of both cake halves. Fold a few tablespoons of the whipped cream into the sliced berries; spoon them over the bottom cake layer. Cover with the other cake layer cut-side down, then top with the remaining whipped cream. Top with the halved strawberries and their juices.
This over-the-top cake starts to ooze as it sits (like real s’mores!), so assemble it close to serving time.
SERVES 8 TO 10
ACTIVE: 1 hr 10 min
TOTAL: 3 hr 10 min
FOR THE CAKE
Cooking spray
1 cup unsweetened cocoa powder
2½ cups all-purpose flour
2 cups sugar
1½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
¾ cup vegetable oil
½ cup sour cream
2 teaspoons vanilla extract
FOR THE GANACHE
½ cup heavy cream
4 ounces semisweet chocolate, finely chopped
Pinch of salt
½ teaspoon vanilla extract
FOR THE FILLING
8 graham crackers, crushed
2 tablespoons unsalted butter, melted
Pinch of salt
Vegetable oil
1 16-ounce container marshmallow cream
1 Make the cake: Preheat the oven to 350°. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment. Whisk the cocoa powder and 1½ cups boiling water in a bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined; finish mixing with a rubber spatula. (The batter will be thin.)
2 Divide the batter between the prepared pans and tap the pans on the countertop to help the batter settle. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edges of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment and trim the tops of the cakes with a long serrated knife to make them level. (The cakes can be wrapped in plastic wrap and frozen for up to 2 weeks; unwrap and thaw at room temperature before assembling.)
3 Make the ganache: Heat the cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water, stirring occasionally, until smooth (don’t let the bowl touch the water). Stir in the vanilla. Remove the bowl from the pan and set aside until the ganache is cool and thick but still pourable, about 1 hour.
4 Meanwhile, make the filling: Preheat the oven to 350°. Toss the graham cracker crumbs, melted butter and salt in a bowl. Spread on a baking sheet. Bake, stirring occasionally, until toasted, 8 to 10 minutes.
5 Assemble the cake: Using a long serrated knife, slice each cake layer in half horizontally. Place 1 cake half on a platter. Using a lightly oiled offset spatula or spoon, spread one-third of the marshmallow cream on top, stopping 1 inch from the edge (if the marshmallow cream is stiff, microwave 10 to 15 seconds). Sprinkle one-third of the graham cracker mixture over the marshmallow cream. Repeat to make 4 layers, ending with cake; reserve a few tablespoons of the graham cracker mixture. Pour the ganache over the cake, letting it drip down the sides. Sprinkle with the reserved graham cracker mixture.
To get this look, pile the meringue on top of the cake, then use the back of a spoon to pull the meringue into swirly peaks.
SERVES 8 TO 10
ACTIVE: 50 min
TOTAL: 1 hr 45 min
FOR THE CAKE
2½ sticks unsalted butter, cut into pieces, plus more for the pan
6 ounces bittersweet chocolate, chopped
6 ounces unsweetened chocolate, chopped
6 large eggs
¾ cup turbinado sugar
Pinch of salt
½ cup stout beer (such as Guinness)
1 teaspoon vanilla extract
FOR THE MERINGUE
2 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
1 tablespoon light corn syrup
1 cup granulated sugar
3 large egg whites
¼ teaspoon cream of tartar
Pinch of salt
2 teaspoons vanilla extract
1 Make the cake: Preheat the oven to 325°. Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment. Put the bittersweet and unsweetened chocolates in a heatproof bowl and set over a saucepan of simmering water (don’t let the bowl touch the water). Stir until the chocolate melts; remove the bowl and set aside.
2 Put the eggs, turbinado sugar and salt in the bowl of a stand mixer. Set the bowl over the same pan of simmering water and whisk until the mixture is warm, about 2 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium speed until tripled in volume, about 5 minutes.
3 Meanwhile, bring the beer and vanilla to a low boil in a saucepan. Reduce the mixer speed to low; beat in the beer mixture, then the melted chocolate, until combined, about 2 minutes. Gradually beat in the butter until incorporated. Pour the batter into the prepared pan and bake until a toothpick comes out with a few crumbs, about 35 minutes. Cool 1 hour in the pan on a rack, then run a knife around the edge of the pan and remove the ring. Let cool completely.
4 Make the meringue: Microwave the chocolate, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring, until the chocolate melts.
5 Whisk the granulated sugar, egg whites, cream of tartar, salt and ⅓ cup water in a heatproof bowl. Put the bowl over a saucepan of simmering water; beat with a handheld mixer on low speed, then gradually increase the speed to high and beat until soft peaks form, about 5 minutes. Remove the bowl from the pan; continue beating until the meringue is cool and fluffy. Fold in the vanilla, then fold in the melted chocolate until swirled. Spread the meringue on the cake.
We sliced 2 cakes in half horizontally to make this 4-layer cake. To get even layers, stick toothpicks around the sides of each cake as a guide.
SERVES 8 TO 10
ACTIVE: 55 min
TOTAL: 2 hr 10 min
FOR THE CAKE
1½ sticks unsalted butter, at room temperature, plus more for the pans
3 cups sifted cake flour (sift before measuring)
3 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1¾ cups granulated sugar
⅓ cup vegetable oil
3 large eggs, at room temperature
1 tablespoon red food coloring
2 teaspoons cider vinegar
1 teaspoon vanilla extract
1 cup buttermilk
FOR THE FROSTING
4 8-ounce packages cream cheese, at room temperature
2 sticks unsalted butter, at room temperature
2 pounds (about 8 cups) confectioners’ sugar
1 tablespoon lemon juice
½ teaspoon vanilla extract
⅛ teaspoon salt
1 Make the cake: Preheat the oven to 350°. Butter two 9-inch-round cake pans and line the bottoms with parchment; butter the parchment. Whisk the flour, cocoa powder, baking soda and salt in a bowl.
2 Beat the granulated sugar, 1½ sticks butter and the vegetable oil in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time. Beat in the food coloring, vinegar and vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, until just combined.
3 Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 10 minutes in the pans on racks, then turn the cakes out onto the racks to cool completely. Remove the parchment. Using a long serrated knife, carefully slice each cake in half horizontally to make 2 even layers.
4 Make the frosting: Beat the cream cheese and butter in a stand mixer with the paddle attachment on medium-high speed until fluffy. Add the confectioners’ sugar, lemon juice, vanilla and salt; beat until smooth.
5 Put 1 cake layer on a platter; spread 1¼ cups frosting on top. Repeat to make 4 layers, ending with the cake. Cover the top and sides with a thin layer of frosting (this is the crumb coat; it doesn’t have to be perfect). Refrigerate 15 minutes, then cover with the remaining frosting.
Some say the name of this classic Southern cake comes from its nectar-like sweetness; others say it’s so good, it makes you hum!
SERVES 10 TO 12
ACTIVE: 50 min
TOTAL: 2 hr 5 min
FOR THE CAKE
Unsalted butter, for the pans
2¾ cups all-purpose flour, plus more for dusting
1 cup pecan pieces
3 ripe bananas, chopped
½ cup finely chopped fresh pineapple
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1¼ teaspoons baking soda
½ teaspoon salt
3 large eggs, at room temperature
1¾ cups granulated sugar
1 cup vegetable oil
FOR THE FROSTING
2 8-ounce packages cream cheese, at room temperature
1½ sticks (12 tablespoons) unsalted butter, cubed, at room temperature
2 cups confectioners’ sugar
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1 Make the cake: Preheat the oven to 350°. Butter two 8-inch-round cake pans and line with parchment paper. Butter the parchment and dust with flour.
2 Spread the pecans on a baking sheet and bake until toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and ½ cup flour in a small bowl.
3 Whisk the remaining 2¼ cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.
4 Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Let cool 25 minutes in the pans on a rack, then invert the cakes onto the rack to cool completely. Remove the parchment.
5 Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners’ sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy.
6 Place 1 cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake.
These layers can be made in advance: Just place the cooled cakes in plastic wrap and freeze for up to 2 weeks; unwrap and thaw at room temperature before frosting.
SERVES 8 TO 10
ACTIVE: 45 min
TOTAL: 1 hr 50 min
FOR THE CAKE
1 stick unsalted butter, at room temperature, plus more for the pans
2 cups cake flour, plus more for dusting
1 tablespoon baking powder
½ teaspoon salt
½ cup blanched almonds
5 large egg whites
1 cup whole milk
2 teaspoons vanilla extract
1½ teaspoons almond extract
1½ cups granulated sugar
FOR THE FROSTING
8 ounces white chocolate, coarsely chopped
2 8-ounce packages cream cheese, at room temperature
1½ sticks (12 tablespoons) unsalted butter, at room temperature
1 cup confectioners’ sugar
2 teaspoons vanilla extract
White nonpareils or sprinkles, for topping
1 Make the cake: Preheat the oven to 350°. Lightly butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Pulse 2 cups flour, the baking powder, salt and almonds in a food processor until the nuts are ground into a powder, 2 to 3 minutes. Whisk the egg whites, milk, and vanilla and almond extracts in a medium bowl until combined.
2 Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour, until just combined.
3 Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Transfer to racks and let cool in the pans.
4 Make the frosting: Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted; set aside. Beat the cream cheese, butter, confectioners’ sugar and vanilla in a large bowl with a mixer on medium speed until creamy, about 4 minutes. Gently fold in the melted white chocolate with a rubber spatula.
5 Assemble the cake: Loosen the edges of the cakes with a knife, then invert 1 layer onto a platter and peel off the parchment. Spread 1 to 1½ cups frosting on top. Remove the other layer from the pan, peel off the parchment and carefully place on top of the first layer. Cover the top and sides of the cake with a thin layer of frosting (this is the crumb coat; it doesn’t have to be perfect). Chill 15 minutes, then cover with the remaining frosting and decorate with nonpareils.
Dacquoise is a French dessert made of meringue layers and a cream filling. Prepare it a day ahead so the meringue softens.
SERVES 10 TO 12
ACTIVE: 1 hr
TOTAL: 4 hr 30 min (plus chilling)
1⅓ cups blanched hazelnuts
1½ cups plus ⅓ cup sugar
1 tablespoon kosher potato starch
6 large egg whites
¼ teaspoon salt
¼ cup whole milk
5 cups heavy cream
8 ounces bittersweet chocolate, coarsely chopped, plus shaved chocolate for topping
1 tablespoon instant espresso powder
1 Position racks in the upper and lower thirds of the oven; preheat to 325°. Toast the hazelnuts on a baking sheet, 12 to 15 minutes; let cool. Combine 1 cup each hazelnuts and sugar and the potato starch in a food processor and pulse until very finely ground; place in a large bowl.
2 Reduce the oven temperature to 275°. Line 2 baking sheets with parchment. Draw three 7-inch circles on the parchment with a pencil (2 on 1 piece and 1 on the other); flip the parchment so the markings face down. Put the egg whites, ½ cup sugar and the salt in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Whisk until the sugar is dissolved and the mixture is warm. Remove the bowl from the saucepan; beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
3 Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth; fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until the layers are dry, golden and peel easily off the parchment, 1 to 2 more hours. Let cool slightly on the baking sheets; peel off the parchment and cool completely on racks.
4 Make the ganache: Microwave 1 cup cream in a microwave-safe bowl until hot, 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool; cover and refrigerate until thick and spreadable, at least 30 minutes. Beat the remaining 4 cups cream and ⅓ cup sugar with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating with a whisk just until soft peaks form.
5 Put 2 meringue layers on a baking sheet; spread half of the ganache on each. (If the ganache is too firm, microwave in 20-second intervals.) Refrigerate the layers until set, 15 minutes. Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining toasted hazelnuts and sprinkle on the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.
This is a perfect base for a birthday cake: You can customize the fillings and frostings with anyone’s favorite flavors.
MAKES TWO 9-INCH LAYERS
ACTIVE: 20 min
TOTAL: 1 hr 20 min
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
½ teaspoon salt
1½ cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
¾ cup heavy cream
1 Preheat the oven to 350°. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
2 Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
3 Mix ½ cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture in 2 batches, beginning and ending with flour, until just smooth.
4 Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edges of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
Spread lemon curd between 2 cake layers. For the meringue, whisk 4 egg whites and 1 cup sugar in a heatproof bowl set over a saucepan of simmering water until the sugar dissolves, 3 to 4 minutes. Remove the bowl, then beat in a pinch of cream of tartar and ½ teaspoon vanilla with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes. Cover the top and sides of the cake with the meringue, then brown using a kitchen torch.
Melt 6 ounces chopped white chocolate in the microwave in 30-second intervals, stirring; let cool slightly. Beat 3 sticks softened butter, 1 teaspoon vanilla and a pinch of salt with a mixer on medium-high speed, 1 minute. Beat in the melted white chocolate. Gradually beat in 3 cups confectioners’ sugar. Spread some frosting on 1 cake layer, sprinkle with crushed chocolate sandwich cookies. Top with the other layer. Cover the cake with the remaining frosting and more cookies.
Poke holes all over the tops of both layers using a toothpick; brush with ¼ cup pineapple juice. Bring 1¼ cups chopped dried pineapple, ½ cup pineapple juice, ¼ cup cream of coconut and ½ cup water to a simmer. Cook over medium heat, stirring occasionally, until syrupy, 20 minutes. Let cool, then mash with a fork. Spread between the cake layers. Make the frosting: Beat 2½ sticks softened butter and a pinch of salt with a mixer until fluffy. Gradually beat in 2¼ cups confectioners’ sugar. Add ¼ cup cream of coconut and beat until thick. Frost the cake; top with toasted coconut and dried pineapple.
Don’t let the marmalade in this recipe scare anyone off: The bitterness is offset by the sweet cake and frosting.
SERVES 10 TO 12
ACTIVE: 1 hr
TOTAL: 1 hr 50 min (plus chilling)
FOR THE CAKE
¾ cup vegetable oil, plus more for the pans
1 cup pecan halves
2 cups all-purpose flour
2 teaspoons baking powder
1½ teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
¾ cup granulated sugar
1 teaspoon finely grated lemon zest
4 large eggs
½ cup plus 3 tablespoons orange marmalade, plus more for topping
3 cups shredded carrots
FOR THE FROSTING
3 8-ounce packages cream cheese, at room temperature
1½ sticks unsalted butter, at room temperature
3 cups confectioners’ sugar
1 tablespoon lemon juice
1 tablespoon vanilla extract
Pinch of salt
1 Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350°. Brush three 9-inch-round cake pans with vegetable oil and line the bottoms with parchment paper. Spread the pecans on a baking sheet and bake until toasted, about 10 minutes. Let cool, then pulse in a food processor until very finely chopped.
2 Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger, salt and granulated sugar in a large bowl. In another bowl, whisk the vegetable oil, lemon zest, eggs and ½ cup marmalade. Stir in the carrots, then fold the carrot mixture into the flour mixture until just combined. Divide among the prepared pans and spread evenly (it won’t look like a lot of batter, but the cakes will rise in the oven). Put 2 pans on the upper oven rack and the third pan on the lower rack. Bake until the cakes bounce back when touched and a toothpick comes out clean, 20 to 25 minutes, switching the position of the pans halfway through. Transfer the pans to racks until cool enough to handle, then invert the cakes onto the racks to cool completely. Remove the parchment.
3 Make the frosting: Beat the cream cheese and butter in a bowl with a mixer until smooth, scraping down the bowl as needed. Beat in the confectioners’ sugar, lemon juice, vanilla and salt until smooth.
4 Put 1 of the cake layers on a platter. Spread with 1 tablespoon of the remaining marmalade, then spread about ¾ cup frosting over the marmalade. Top with another cake layer, marmalade and frosting. Spread the final cake layer with a thin layer of frosting (this is the crumb coat; it doesn’t have to be perfect). Refrigerate 1 hour, then cover with the remaining frosting. Swirl some marmalade into the top of the cake. Refrigerate until ready to serve.
To get light, airy cakes, be sure to sift the flour first, then scoop it into your measuring cup and level it with a knife.
SERVES 8 TO 10
ACTIVE: 1 hr 15 min
TOTAL: 3 hr
FOR THE CAKE
1½ sticks unsalted butter, at room temperature, plus more for the pans
2 cups sifted cake flour (sift before measuring), plus more for dusting
1½ teaspoons baking powder
¾ teaspoon salt
¾ cup whole milk, at room temperature
1 teaspoon vanilla extract
½ teaspoon peppermint extract
1½ cups sugar
3 large egg whites, at room temperature
FOR THE FROSTING
1½ cups sugar
½ cup light corn syrup
6 large egg whites
Pinch of salt
½ teaspoon vanilla extract
½ teaspoon peppermint extract
¼ cup crushed candy canes, plus more for topping
1 Make the cake: Position racks in the middle and lower thirds of the oven and preheat to 350°. Lightly butter three 8-inch-round cake pans and line the bottoms with parchment; butter the parchment and dust with flour. Sift the flour, baking powder and salt into a medium bowl. Combine the milk and the vanilla and peppermint extracts in a bowl.
2 Beat the butter with a mixer on medium speed until smooth, about 1 minute. Gradually beat in 1 cup sugar, then increase the mixer speed to high and continue beating until light and fluffy, about 5 minutes. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour mixture, until just combined. Scrape down the bowl, then increase the mixer speed to medium and beat until smooth, 5 more minutes.
3 In a large bowl, using clean beaters, beat the egg whites on high speed until foamy. Gradually add the remaining ½ cup sugar and beat until stiff, shiny peaks form. Using a rubber spatula, gently fold the whites into the batter in 3 additions. Divide the batter among the pans. Bake, switching the position of the pans halfway through, until a toothpick inserted in the center comes out clean, about 20 minutes. Let the cakes cool 10 minutes in the pans, then run a knife around the edges and invert onto racks to cool completely. Peel off the parchment.
4 Make the frosting: Fill a saucepan with 1 inch of water and bring to a simmer over medium-high heat. Whisk the sugar, corn syrup, egg whites, 2 tablespoons water and the salt in a heatproof bowl set over the saucepan until the mixture registers 165° on a candy thermometer, about 8 minutes. (Don’t let the bowl touch the water.) Remove the bowl from the pan and beat with a mixer on medium speed until soft peaks form, about 5 minutes. Increase the mixer speed to high and beat until fluffy, 4 more minutes. Beat in the vanilla and peppermint extracts.
5 Place 1 cake layer on a platter; spread with 1 cup frosting and sprinkle with some crushed candy canes. Repeat with the remaining layers, then cover the cake with the remaining frosting and crushed candy canes.
Learn how to “supreme” oranges in this recipe: The term just means you’re removing the orange peel, pith and membranes, so you end up with pretty segments.
SERVES 8 TO 10
ACTIVE: 40 min
TOTAL: 1 hr 55 min
FOR THE CARAMEL
⅔ cup sugar
¼ teaspoon kosher salt
1 tablespoon salted butter
5 oranges
FOR THE CAKE
½ cup sliced almonds
1¼ cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon kosher salt
1 stick salted butter, at room temperature
⅔ cup sugar
2 large eggs
1 teaspoon grated orange zest
½ cup sour cream
Sea salt, for sprinkling
1 Make the caramel: Combine the sugar, ⅓ cup water and the kosher salt in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan occasionally but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter (the mixture will bubble). Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom; set aside.
2 Slice off the top and bottom of the oranges. Place the oranges cut-side down and cut off the peel and white pith with a chef’s knife, following the curve of the fruit. Cut along both sides of each membrane to remove the segments. Set the segments aside, discarding any seeds.
3 Make the cake: Preheat the oven to 350°. Spread the almonds on a baking sheet and bake until golden brown, 8 to 10 minutes. Let cool, then transfer to a food processor and pulse until finely ground. Transfer to a medium bowl; add the flour, baking powder, baking soda and kosher salt and whisk to combine.
4 Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the orange zest. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with flour, until just smooth.
5 Arrange the orange segments in the cake pan in concentric circles. Add the batter and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. (Tent with foil if the top gets too dark.) Transfer to a rack and let cool slightly, then run a knife around the edge of the cake and invert onto a platter. Let cool completely. Sprinkle with sea salt.
To get clean slices when you’re cutting cheesecake, dip your knife in hot water, wipe dry, then repeat between each cut.
SERVES 10
ACTIVE: 35 min
TOTAL: 2 hr 20 min (plus chilling)
FOR THE CRUST
1½ cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
⅓ cup sugar
Pinch of salt
FOR THE FILLING
4 8-ounce packages cream cheese, at room temperature
1¼ cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring
1 Make the crust: Preheat the oven to 350°. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
2 Make the filling: Reduce the oven temperature to 325°. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
3 Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don’t remove the side), then transfer to a rack to cool. Refrigerate at least 4 hours before removing the springform ring and slicing.
Creating the bull’s-eye effect in this cake is much easier than it looks: Just alternate pouring the vanilla and chocolate batters into the center of the pan to create two-toned rings.
SERVES 8
ACTIVE: 50 min
TOTAL: 3 hr 10 min (plus chilling)
Cooking spray
6 chocolate wafer cookies
20 ounces cream cheese (2½ eight-ounce packages), at room temperature
1¼ cups sugar
3 large eggs, at room temperature
1 cup heavy cream
2 teaspoons vanilla extract
1½ ounces semisweet chocolate, finely chopped
2 tablespoons unsweetened cocoa powder
2 meringue cookies, coarsely crushed
2 tablespoons salted peanuts, chopped
1 Fill a large roasting pan about one-third of the way with water and carefully place on the middle oven rack. Preheat the oven to 325°. Wrap the outside of an 8-inch springform pan with foil. Coat the inside of the pan with cooking spray.
2 Finely crush 3 chocolate cookies and sprinkle the crumbs in the bottom of the springform pan; tap out the excess. Beat the cream cheese in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the sugar, eggs, ¾ cup cream and the vanilla. Reduce the mixer speed to medium and beat until the sugar is dissolved and the mixture is creamy, scraping down the bowl as needed. (Do not overbeat; if there are still lumps, whisk the batter by hand to smooth them out.)
3 Put the chocolate and the remaining ¼ cup cream in a microwave-safe bowl and microwave until the chocolate melts, about 45 seconds. Stir in the cocoa powder until smooth.
4 Divide the batter between 2 large liquid measuring cups or bowls (about 2½ cups batter in each). Stir the melted chocolate mixture into one of the batters. Pour about half of the vanilla batter into the springform pan, then slowly pour half of the chocolate batter into the center of the vanilla, letting it spread. Pour the remaining vanilla batter into the center of the chocolate batter, letting it spread; pour the remaining chocolate batter into the middle.
5 Carefully transfer the cheesecake to the pan of hot water and bake until the edges are set but the center still jiggles slightly, 1 hour, 30 minutes to 1 hour, 45 minutes. Turn off the oven and keep the cake in the oven with the door ajar, 30 minutes. Remove the cake from the water bath and transfer to a rack. Run a knife around the edges of the cake to loosen and let cool completely, then refrigerate overnight.
6 Remove the springform ring. Crush the remaining 3 chocolate cookies and toss in a bowl with the crushed meringues and chopped peanuts. Press into the sides of the cake.
Use gentle heat when you’re melting white chocolate. It melts at a lower temperature than semisweet and scorches easily.
SERVES 8 TO 10
ACTIVE: 1 hr
TOTAL: 3 hr 40 min (plus chilling)
FOR THE CRUST
18 whole graham crackers
2 tablespoons sugar
Pinch of ground nutmeg
Pinch of salt
5 tablespoons unsalted butter, melted and cooled
FOR THE FILLING
4 ounces white chocolate, chopped, plus shaved chocolate for topping
4 8-ounce packages cream cheese, at room temperature
1 cup sour cream
1 cup plus 2 tablespoons sugar
4 large eggs
2 tablespoons cornstarch
1 teaspoon vanilla extract
Pinch of salt
FOR THE TOPPING
1 1-pound bag cranberries
1 cup sugar
1 teaspoon grated orange zest
2 tablespoons orange juice
1 Make the crust: Set racks in the lower third and middle of the oven; preheat to 350°. Finely crush the graham crackers, then mix with the sugar, nutmeg and salt in a bowl. Add the melted butter and mix with your hands until combined. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Freeze until ready to fill.
2 Make the filling: Bring 1 inch of water to a boil in a small pot; remove from the heat. Put the white chocolate in a heatproof bowl and set over the pot (do not let the bowl touch the water); stir until melted, about 4 minutes. Remove the bowl from the pot and set aside. Beat the cream cheese, sour cream and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 7 minutes. Beat in the eggs, one at a time, then add the cornstarch and beat 2 minutes. Beat in the melted white chocolate, vanilla and salt until combined.
3 Fill a roasting pan halfway with water and set on the lower oven rack. Pour the filling into the crust and set on the middle oven rack. Bake until the edge is set but the center jiggles slightly, 1 hour, 10 minutes. Turn off the oven and leave the cheesecake inside for 30 minutes. Transfer to a rack to cool completely, then cover and refrigerate 8 hours or overnight.
4 Make the topping: Spread the cranberries on a rimmed baking sheet, sprinkle with ⅓ cup sugar and set aside until they release some of their juices, about 1 hour. Meanwhile, combine the remaining ⅔ cup sugar, the orange zest and juice, and ¾ cup water in a medium saucepan. Bring to a boil, stirring, then reduce the heat to medium low and simmer until thick enough to coat the back of a spoon, about 10 minutes. Drain the cranberries and add them to the saucepan. Cook, stirring, until they begin to burst, about 7 minutes. Transfer to a bowl and refrigerate.
5 Before serving, run a hot knife around the edge of the cheesecake, then remove the springform ring. Top with the chilled cranberry mixture and shaved white chocolate.
We used Meyer lemons for this dessert, which are slightly sweeter than regular ones. They’re in season in winter and early spring; if you can’t get them, just use equal parts lemon juice and orange juice.
SERVES 8
ACTIVE: 1 hr
TOTAL: 2 hr 50 min (plus chilling)
FOR THE CRUST
8 whole graham crackers, broken into pieces
1½ cups lightly crushed butter cookies
5 tablespoons unsalted butter, melted
FOR THE FILLING
3 8-ounce packages cream cheese, at room temperature
1 cup sugar
3 large eggs
2 tablespoons fresh Meyer lemon juice
1½ teaspoons vanilla extract
FOR THE LEMON CURD
1 4-inch piece ginger, peeled
3 large eggs
½ cup sugar
1 tablespoon heavy cream
½ cup fresh Meyer lemon juice (about 4 lemons)
2 tablespoons cold unsalted butter, cut into small pieces
1 Make the crust: Preheat the oven to 350°. Pulse the graham crackers and butter cookies in a food processor until finely ground; drizzle in the melted butter and pulse to combine. Press the crumb mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300°.
2 Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Pour the batter into the crust. Transfer to the oven and bake until the edges are set but the center still jiggles slightly, 1 hour to 1 hour, 10 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 20 minutes. Remove from the oven and run a knife around the edge of the cake to loosen. Transfer to a rack; let cool completely, then refrigerate until set, at least 4 hours or overnight.
3 Make the lemon curd: Finely grate the ginger; put in a fine-mesh sieve set over a bowl and press with a rubber spatula to extract the juice.
4 Whisk the eggs, sugar and cream in a small nonreactive saucepan until combined. Add the lemon juice and ginger juice and cook over medium heat, whisking constantly, until thick and bubbly, about 6 minutes. Remove from the heat and whisk in the butter until melted. Strain the curd through a fine-mesh sieve set over a bowl, pressing it through with a rubber spatula; let cool. Refrigerate until ready to use.
5 Spread the curd over the cheesecake and refrigerate until set, about 30 minutes. Remove the springform ring and slice.
