Better Homes and Gardens New Cook Book

White Cake

hands-on time 30 minutes

bake 30 minutes at 350°F

cool 1 hour

2 cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup butter, softened, or shortening
1¾ cups sugar
1 tsp. vanilla
4 egg whites, room temperature
1⅓ cups buttermilk or sour milk (tip)

1. Preheat oven to 350°F. Grease and lightly flour two 9-inch or 8-inch round cake pans or grease one 13×9-inch baking pan (tips). In a bowl stir together first four ingredients (through salt).

2. In a large bowl beat butter with a mixer on medium 30 seconds. Add sugar and vanilla; beat on medium 3 to 5 minutes or until light. Add egg whites, one at a time, beating after each. Add flour mixture and buttermilk alternately, beating on low after each addition just until combined. Spread batter into prepared pan(s).

3. Bake 30 to 35 minutes or until a toothpick comes out clean. Cool cake layers in pans 10 minutes. Remove layers from pans; cool on wire racks. Or place 13×9-inch cake in pan on a wire rack; cool. Frost with (Desired Frosting).

Makes 12 servings (1 slice each).

Note To create a naked cake (info, opposite), prepare as directed, except use three 8-inch round cake pans and bake 20 to 25 minutes. Frost cooled layers with Buttercream Frosting (Desired Frosting). Before serving, top with mixed fresh berries and sprinkle with powdered sugar.

each serving 275 cal., 8 g fat (5 g sat. fat), 21 mg chol., 271 mg sodium, 47 g carb., 1 g fiber, 31 g sugars, 4 g pro.

naked cake

Trendy naked cakes can be made from virtually any flavor of cake and feature lightly frosted (or unfrosted) layers that highlight a cake’s natural texture.

add a drizzle If desired, drizzle the top with Ganache (see recipe), tinted Powdered Sugar Icing, or Caramel Sauce (see recipe).

top it off Get creative with the toppers. Here are a few to try:

• Fresh berries or fruit

• Fresh edible organic flowers (grown without pesticides)

• Fresh herbs

• Lemon, lime, or orange zest

• Dried fruit

• Chopped toasted nuts

• Toasted flaked coconut

• Chocolate candies, chips, or curls

• Sifted powdered sugar or cocoa powder

• Crushed or chopped candy bars

• Sprinkles or coarse sugar

make it pretty

We love the simplicity of “naked cakes.” To get this look, first spread frosting around the filled and stacked layers. Angle a long, clean spatula vertically against the cake to scrape excess frosting off the outside edges.

from scratch learn what it takes to make the best cakes.

prepping cake pans

With the exception of angel food and chiffon cakes, most cakes require pans to be greased and floured. For a quick brush-on, stir together ¼ cup each vegetable oil, shortening, and all-purpose flour. Use this for recipes that call for greased and floured pans. The mixture may be stored in the refrigerator up to 1 month. If you’re still leery about getting your cake out of the pan in one piece, line the bottom of the pan with waxed or parchment paper (info, see recipe). Grease the paper with the brush-on mixture and flour.

This is the most important step when making creamed cakes: Beat fat and sugar 3 to 5 minutes (DON’T cut this short). Tiny bubbles will be created, giving the cake a light, fluffy texture.

Add eggs (or egg whites), one at a time, beating well after each. Their protein creates structure around air bubbles to maintain texture.

When liquid is mixed into flour, gluten begins to form—too much gluten makes a tough cake. To prevent this, add more of the flour mixture first to coat the flour with butter. As soon as you add liquid, do not overmix.

Pour batter evenly into prepared pans. Use a metal spatula to smooth tops before baking.

When the cake layers have cooled ONLY 10 minutes, run a thin metal spatula or table knife around the edges of the cake pan. Place a cooling rack over the top. Invert the pan with the rack so the pan is on top. Shake gently to loosen cake layer from pan.

If you lined the bottom of the cake pan with waxed paper, carefully peel off the paper.

bakery-style

Bakeries never skimp on frosting. For an extra-thick coating (especially if you’re piping the frosting, opposite), multiply the frosting recipe 1½ to 2 times. This helps make dramatic swoops and swirls.

frosting tools

Two of the best tools to have are a thin straight or offset metal spatula and a long serrated knife. The thin metal spatula comes in many sizes. If you’re a rookie cake decorator, choose a smaller spatula. Find the spatula in cooking shops and the cake-decorating section of hobby stores. A long serrated knife is best for making the tops of cake layers even and trimming when necessary.

Yellow Cake

hands-on time 25 minutes

bake 20 minutes at 375°F

cool 1 hour

2½ cups all-purpose flour
2½ tsp. baking powder
½ tsp. salt
¾ cup butter, softened
1¾ cups sugar
3 eggs, room temperature
1½ tsp. vanilla
1¼ cups milk

1. Preheat oven to 375°F. Grease and lightly flour two 9-inch or 8-inch round cake pans or grease one 13×9-inch baking pan (tips,p.517; p.531). In a bowl stir together flour, baking powder, and salt.

2. In a large bowl beat butter with a mixer on medium 30 seconds. Gradually add sugar, ¼ cup at a time, beating on medium until combined. Scrape bowl; beat 2 minutes more. Add eggs, one at a time, beating after each. Beat in vanilla. Add flour mixture and milk alternately, beating on low after each addition just until combined. Spread batter into prepared pan(s).

3. Bake 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13×9-inch pan, or until a toothpick comes out clean. Cool cake layers in pans 10 minutes. Remove layers from pans; cool on wire racks. Or place 13×9-inch cake in pan on a wire rack; cool. Frost with (Desired Frosting).

Makes 12 servings (1 slice each).

each serving 342 cal., 14 g fat (8 g sat. fat), 885 mg chol., 257 mg sodium, 51 g carb., 1 g fiber, 31 g sugars, 5 g pro.

change it up

Give your cake a bright lemony flavor. Prepare as directed, except stir 2 tsp. lemon zest into batter. Use a white frosting, such as Meringue Frosting (see recipe) and spread lemon curd between the layers.

eggs

that stand at room temp for 30 minutes before beating allow more air to be incorporated in batter for a lighter cake.

baking class

The secret to the prettiest frosted cakes is a crumb coat. This thin layer of icing—which is applied, then allowed to stand until set—will keep crumbs out of your top layer of frosting and prevent tears in tender cakes.

For quick cleanup, tuck small pieces of waxed paper around and under the first cake layer on a pedestal or cake plate. Spread ½ cup frosting evenly over the surface to ¼ inch of the edge. If necessary, use a serrated knife to trim the rounded surface off the cake layer. Place the second cake layer on top of the frosting. Center the cake, aligning the edges of the cakes.

A thin, light layer of frosting (crumb coat) spread over the entire cake seals in crumbs and fills in any imperfections. Allow the crumb coat to dry before applying final layer of frosting to the cake. Using a thin metal spatula, frost cake with the remaining frosting. For a smooth surface, push the frosting onto sides of the cake without moving the spatula back and forth.

stripes

Using a straight metal spatula and starting at the base of the cake, pull the spatula straight up toward the top of the cake. Repeat until you’ve covered the entire cake.

petals

Prepare extra frosting; place in a pastry bag with an open tip or transfer frosting to a gallon resealable plastic bag and cut off a corner. Pipe three dots of frosting of similar size in a row from top to bottom. Using a thin metal spatula, place the tip in the center of the frosting dot and pull the frosting horizontally to one side; repeat.

roses

Prepare extra frosting; place the frosting (tip, opposite) in a pastry bag fitted with a large star tip; pipe rose circles around the cake. You can decide how large or small they are.

Red Velvet Cake

hands-on time 45 minutes

bake 35 minutes at 350°F

cool 2 hours 30 minutes

3 cups all-purpose flour
1 Tbsp. unsweetened cocoa powder
¾ tsp. salt
¾ cup butter, softened
2¼ cups sugar
3 eggs, room temperature
1 1-oz. bottle (2 Tbsp.) red food coloring
1½ tsp. vanilla
1½ cups buttermilk or sour milk (tip)
1½ tsp. baking soda
1½ tsp. vinegar
1 recipe Cooked White Frosting

1. Preheat oven to 350°F. Grease and lightly flour two 9×2-inch or three 9×1½-inch round cake pans (tips, see recipe; see recipe). In a medium bowl stir together flour, cocoa powder, and salt.

2. In an extra-large bowl beat butter with a mixer on medium 30 seconds. Gradually add sugar, ¼ cup at a time, beating on medium until combined. Scrape bowl; beat 2 minutes more. Add eggs, one at a time, beating after each. Beat in food coloring and vanilla. Add flour mixture and buttermilk alternately, beating on low after each addition just until combined. In a small bowl combine baking soda and vinegar; fold into batter. Spread batter into prepared pans.

3. Bake 35 minutes for 9×2-inch pans, 22 to 25 minutes for 9×1½-inch pans, or until a toothpick comes out clean. Cool cake layers in pans 10 minutes. Remove layers from pans; cool on wire racks.

4. Meanwhile, prepare Cooked White Frosting. To assemble two 9×2-inch cake layers,* place one layer, bottom side up, on a plate. Spread with 1½ cups frosting. Top with second layer, bottom side up; spread top and sides of cake with remaining frosting. Store in refrigerator up to 3 days. (Before serving, let stand at room temperature 30 to 60 minutes or until frosting is softened.)

Makes 16 servings (1 slice each).

*Note To assemble three 9×1½-inch cake layers, spread one layer with ¾ cup frosting; add second layer and spread with ¾ cup frosting. Add remaining layer; spread top and sides with remaining frosting.

each serving 544 cal., 28 g fat (17 g sat. fat), 106 mg chol., 514 mg sodium, 70 g carb., 1 g fiber, 50 g sugars, 6 g pro.

BAKING SODA and baking powder cannot be substituted for one another. Baking soda requires an acid (like vinegar or buttermilk) to work. Baking powder already has an acidic ingredient, so it can work solo. Store each in a cool, dry place and check the expiration dates before using.

COOKED WHITE FROSTING is a little bit more time-consuming than other frostings. To save time, use Cream Cheese Frosting (see recipe) instead.

cooked white frosting

In a 2-qt. saucepan whisk together 1½ cups each sugar and milk, ⅓ cup all-purpose flour, and dash salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 1 minute more. Remove from heat; stir in 2 tsp. vanilla. Transfer to a large bowl. Cover surface with plastic wrap and cool completely (2½ to 3 hours). Cut 1½ cups softened butter into 1 Tbsp. pieces. Beat in butter, one piece at time, with a mixer on medium until smooth, scraping bowl as needed. Make sure each piece of butter is incorporated before adding the next. Frosting may look curdled until all the butter is added.

RED VELVET CUPCAKES Grease and flour twenty-eight 2½-inch muffin cups or line with paper bake cups. Prepare as directed through Step 2, except divide batter among prepared muffin cups. Bake 15 to 17 minutes or until a toothpick comes out clean. Cool in cups on wire racks 5 minutes. Remove from cups; cool on wire racks. Frost with Cooked White Frosting.

Makes 28 cupcakes.

Chocolate Cake

hands-on time 30 minutes

bake 30 minutes at 350°F

cool 1 hour

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
¾ cup butter, softened
2 cups sugar
3 eggs, room temperature
2 tsp. vanilla
1½ cups milk

1. Preheat oven to 350°F. Lightly grease bottoms of two 9-inch round or 8-inch square cake pans. Line bottoms with waxed paper; grease and lightly flour pans (tips, see recipe; see recipe). Or grease one 13×9-inch baking pan. In a bowl stir together first five ingredients (through salt).

3. Bake 30 to 35 minutes for 9-inch pans, 35 to 40 minutes for 8-inch pans, about 40 minutes for 13×9-inch pan, or until a toothpick comes out clean. Cool cake layers in pans 10 minutes. Remove layers from pans; peel off waxed paper. Cool on wire racks. Or place 13×9-inch cake in pan on a wire rack; cool. Frost with (Desired Frosting).

Makes 12 servings (1 slice each).

each serving 354 cal., 14 g fat (9 g sat. fat), 86 mg chol., 330 mg sodium, 54 g carb., 2 g fiber, 35 g sugars, 6 g pro.

OUR CHOCOLATE CAKE recipe can easily be turned into Devil’s Food Cake. To do this, omit baking powder and increase bakingsoda to 1¼ tsp. The extra boost of baking soda, when combined with the cocoa powder, gives the cake its distinctively richer chocolate flavor; lighter, fluffier texture; and reddish tinge.

Pick a pan

If you want to make your cake a different size or shape than the one specified in the recipe, here’s an easy guide. Start with a two-layer-size cake. Then pick your pan, add the approximate amount of batter recommended, and follow the general baking times. (Baking times vary slightly between cake batters.) Always test cake at minimum baking time.

13×9-in. baking pan

7 cups batter

30 to 35 minutes

Fluted tube pan

5 to 6 cups batter

40 to 45 minutes

2½-inch cupcakes

¼ cup batter each

15 to 20 minutes

9-inch round pan

3 to 3½ cups batter

30 to 35 minutes

Carrot Cake

hands-on time 30 minutes

bake 35 minutes at 350°F

cool 2 hours

2 cups all-purpose flour
2 cups sugar
2 tsp. baking powder
1 tsp. ground cinnamon (optional)
½ tsp. baking soda
½ tsp. salt
4 eggs, room temperature
3 cups finely shredded carrots (lightly packed)
¾ cup vegetable oil
1 recipe Cream Cheese Frosting (see recipe)
½ cup chopped pecans, toasted (tip) (optional)

1. Preheat oven to 350°F. Lightly grease bottom of two 8-inch round cake pans (tips, see recipe; see recipe). Line bottoms with waxed paper; grease pans. In a large bowl stir together first six ingredients (through salt).

2. In a medium bowl lightly beat eggs; stir in carrots and oil. Add egg mixture to flour mixture; stir until combined. Spread batter into prepared pans.

3. Bake 35 to 40 minutes or until a toothpick comes out clean. Cool cake layers in pans 10 minutes. Remove layers from pans; peel off waxed paper. Cool on wire racks.

4. Frost cake with Cream Cheese Frosting. If desired, lightly press pecans onto sides of cake. Store in refrigerator up to 3 days.

Makes 12 servings (1 slice each).

Ginger-Carrot Cake Prepare as directed, except do not add the cinnamon; stir 2 tsp. grated fresh ginger or ¾ tsp. ground ginger into egg mixture.

each serving 711 cal., 30 g fat (10 g sat. fat), 112 mg chol., 350 mg sodium, 108 g carb., 1 g fiber, 90 g sugars, 6 g pro.

carrot math

1 carrot = ½ cup finely shredded You will need about 6 carrots for this recipe.

Use the fine shredding surface of a box grater to shred your carrots. They will stay evenly distributed in the cake and won’t sink.

Oil-based cakes are usually moist with a dense crumb. These easy cakes use baking powder and baking soda to get their lift, and you can mix them by hand.

The tops of baked cakes are never flat and even. So they stack better, use a long serrated bread knife to carefully saw the uneven portion off horizontally. Turn the cut top upside down so you can frost the less crumbly side.

German Chocolate Cake

hands-on time 30 minutes

bake 35 minutes at 350°F

cool 1 hour

1 4-oz. pkg. sweet baking chocolate, chopped
1½ cups milk
2 cups all-purpose flour
1 tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
¾ cup butter, softened
1¾ cups sugar
3 eggs, room temperature
2 tsp. vanilla
1 recipe Coconut-Pecan Frosting

1. In a 1- or 1½-qt. saucepan cook and stir chocolate and milk over low heat until chocolate melts; cool.

2. Preheat oven to 350°F. Lightly grease bottoms of two 8-inch square or 9-inch round cake pans. Line bottoms with waxed paper; grease and lightly flour pans (tips, see recipe; see recipe). Or grease one 13×9-inch baking pan. In a medium bowl stir together flour, baking soda, baking powder; and salt.

3. In a large bowl beat butter with a mixer on medium 30 seconds. Gradually add sugar, ¼ cup at a time, beating on medium until combined. Scrape bowl; beat 2 minutes more. Add eggs, one at a time, beating after each. Beat in vanilla. Add flour mixture and chocolate mixture alternately, beating on low after each addition just until combined. Beat on medium to high 20 seconds more. Spread batter into the prepared pan(s).

4. Bake 35 to 40 minutes for 8-inch pans, 30 to 35 minutes for 9-inch pans, 45 minutes for 13×9-inch pan, or until a toothpick comes out clean. Cool cake layers in pans 10 minutes. Remove layers from pans; peel off waxed paper. Cool on wire racks. Or place 13×9-inch cake in pan on a wire rack; cool.

5. Spread Coconut-Pecan Frosting over top of each layer; stack layers on a plate. Or spread frosting over top of 13×9-inch cake.

Makes 12 servings (1 slice each).

each serving 730 cal., 39 g fat (21 g sat. fat), 170 mg chol., 514 mg sodium, 91 g carb., 4 g fiber, 71 g sugars, 10 g pro.

SWEET BAKING CHOCOLATE has more sugar than semisweet chocolate, so don’t swap one for the other. For a substitute, use ¼ cup unsweetened cocoa powder, ⅓ cup sugar, and 3 Tbsp. shortening for 4 oz. sweet baking chocolate.

get fancy

For an impressive finish, prepare a half-recipe of Chocolate Buttercream Frosting (p.538). Assemble cake layers. Frost sides with chocolate frosting and pipe remaining around the cake top.

coconut-pecan frosting

In a 2-qt. saucepan combine 4 egg yolks, one 12-oz. can evaporated milk, 1½ cups sugar, and ½ cup butter. Cook and stir over medium heat 20 to 25 minutes or until thickened and mixture coats the back of a metal spoon. Remove from heat. Stir in one 7-oz. pkg. (2⅔ cups) flaked coconut and 1 cup chopped pecans. Cover and cool before using.

Italian Cream Cake

hands-on time 40 minutes

bake 35 minutes at 350°F

cool 1 hour

5 eggs, room temperature
2 cups all-purpose flour
1 tsp. baking soda
½ cup butter, softened
½ cup shortening
2 cups sugar
1 tsp. vanilla
1 cup buttermilk or sour milk (tip)
1 cup flaked coconut
½ cup finely chopped toasted pecans (tip)
1 recipe Cream Cheese Frosting (see recipe)
1 cup chopped toasted pecans (tip)

1. Preheat oven to 350°F. Grease and flour three 8-inch or 9-inch round cake pans (tips, see recipe; see recipe). Separate eggs. In a medium bowl stir together flour and baking soda.

2. In an extra-large bowl beat butter and shortening with a mixer on medium 30 seconds. Add sugar; beat until combined. Add egg yolks and vanilla; beat on medium until combined. Add flour mixture and buttermilk alternately, beating on low after each addition just until combined. Fold in coconut and finely chopped pecans.

3. Thoroughly wash beaters. In a medium bowl beat egg whites on medium until stiff peaks form (tips stand straight) (photo). Fold one-third of the egg whites into batter to lighten; fold in remaining egg whites. Spread batter into prepared pans.

4. Bake 35 minutes for 8-inch pans, 25 minutes for 9-inch pans, or until a toothpick comes out clean. Cool cake layers in pans 10 minutes. Remove layers from pans; cool on wire racks.

5. Place one cake layer, bottom side up, on a plate. Spread with ½ cup of the Cream Cheese Frosting; sprinkle with ¼ cup of the chopped pecans. Top with second layer, bottom side down. Spread with ½ cup frosting; sprinkle with ¼ cup chopped pecans. Top with remaining layer, bottom side up; spread top and sides of cake with remaining frosting and sprinkle with remaining ½ cup chopped pecans. Store in refrigerator up to 2 days.

Makes 16 servings (1 slice each).

each serving 646 cal., 33 g fat (14 g sat. fat), 104 mg chol., 267 mg sodium, 84 g carb., 2 g fiber, 69 g sugars, 6 g pro.

clean cuts

Cakes that are full of goodies like nuts and coconut cut best with a long serrated knife, such as a bread knife. If necessary, wipe the knife off between cuts (tip).

Upside-Down Apple-Honey Cake

hands-on time 25 minutes

bake 40 minutes at 350°F

cool 35 minutes

1½ cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
¾ cup milk
½ cup honey
1 tsp. vanilla
½ cup butter, softened
1 cup packed brown sugar
2 medium baking apples, cored and cut into ½-inch rounds
½ cup pecan halves
2 eggs, room temperature

1. Preheat oven to 350°F. In a bowl stir together flour, baking powder, and salt. In another bowl combine milk, honey, and vanilla.

2. Place ¼ cup of the butter in a 9-inch square baking pan. Place pan in oven until butter melts. Stir in ½ cup of the brown sugar. Arrange nine apple rounds and the pecans in pan, overlapping as needed (you may have extra apple rounds).

3. In a large bowl beat remaining ¼ cup butter with a mixer on medium 30 seconds. Gradually beat in the remaining ½ cup brown sugar until light and fluffy. Add eggs; beat 1 minute. Alternately add flour and milk mixtures, beating on low after each addition just until combined. Spread batter over apples in pan.

4. Bake 40 to 45 minutes or until a toothpick comes out clean. Cool in pan on wire rack 5 minutes. Loosen cake from pan and invert onto a plate. Cool 30 minutes; serve warm.

Makes 9 servings (1 piece each).

each serving 403 cal., 16 g fat (7 g sat. fat), 70 mg chol., 288 mg sodium, 63 g carb., 2 g fiber, 45 g sugars, 5 g pro.

Upside-Down Pineapple-Honey Cake Prepare as directed, except substitute six ¼-inch slices peeled, cored, and halved fresh pineapple for the apples. Arrange pineapple slices and pecans in pan, overlapping and cutting pineapple as needed. Continue as directed.

nicely done

Never underestimate the importance of proper oven temperature to get your cake done just right. Check the cake for doneness at the minimum baking time for the recipe.

preheat

Always preheat the oven before baking.

thermometer

Use a reliable oven thermometer to check that your oven is accurately calibrated.

butter-style cake doneness test

For cakes with beaten butter and sugar in the batter, insert a toothpick near the center of the cake. If the toothpick comes out clean (with only a crumb or two on it), the cake is done. If there is any wet batter on it, bake the cake a few minutes more and test in a new spot with a new toothpick.

Angel food doneness test

For angel food cake, touch the top lightly with your finger. If top springs back, the cake is done.

Gingerbread

hands-on time 20 minutes

bake 25 minutes at 325°F

cool 30 minutes

1¼ cups all-purpose flour
1 tsp. ground ginger
½ tsp. baking powder
½ tsp. ground cinnamon
¼ tsp. baking soda
¼ tsp. salt
¼ tsp. ground cloves
¼ cup sour cream
3 Tbsp. strong brewed coffee, cooled, or milk
⅓ cup butter, softened
¼ cup packed brown sugar
1 egg
½ cup molasses
1 recipe Sweetened Whipped Cream (optional)

1. Preheat oven to 325°F. Grease an 8-inch square baking pan (tip, see recipe). In a bowl combine first seven ingredients (through cloves). In another bowl combine sour cream and coffee.

2. In a medium bowl beat butter and brown sugar with a mixer on medium until light and fluffy. Add egg, beating on medium until combined. Gradually beat in molasses. Add flour mixture and sour cream mixture alternately, beating on low after each addition just until combined. Beat on high 20 seconds more. Spread batter into prepared pan.

3. Bake 25 minutes or until a toothpick comes out clean (cake may dip in center). Cool in pan on a wire rack 30 minutes. If desired, top warm cake with Sweetened Whipped Cream and cinnamon.

Makes 9 servings (1 piece each).

each serving 222 cal., 9 g fat (5 g sat. fat), 42 mg chol., 199 mg sodium, 34 g carb., 1 g fiber, 20 g sugars, 3 g pro.

get-together

For extra-special occasions, serve Gingerbread with Bourbon Sauce (see recipe) or Custard Sauce (see recipe).

Oatmeal Cake

hands-on time 35 minutes

bake 30 minutes at 350°F

cool 30 minutes

2¼ cups water
1½ cups regular rolled oats
½ cup butter, cut up
3 eggs, lightly beaten
1½ cups packed brown sugar
1¼ cups whole wheat flour
1 cup all-purpose flour
1½ tsp. baking soda
1½ tsp. ground cinnamon
¾ tsp. salt
¾ tsp. ground nutmeg
½ cup butter
1⅓ cups packed brown sugar
½ cup half-and-half or evaporated milk
2 cups flaked coconut
1 cup chopped pecans
1 tsp. vanilla

1. Preheat oven to 350°F. Lightly grease bottom of a 13×9-inch baking pan (tip, see recipe). In a 3- or 4-qt. saucepan bring the water to boiling. Stir in oats and ½ cup butter; reduce heat to low. Cook 5 minutes or until oats are softened, stirring occasionally.

2. In a large bowl combine eggs and the 1½ cups brown sugar. In another bowl combine next six ingredients (through nutmeg). Stir oats into egg mixture. Fold in flour mixture just until moistened (batter will be thick). Spread batter into prepared pan.

3. Bake 30 to 35 minutes or until a toothpick comes out clean. Transfer to a wire rack. Preheat broiler.

4. Meanwhile, in a 2-qt. saucepan melt ½ cup butter. Stir in 1⅓ cups brown sugar and half-and-half until combined. Remove from heat. Stir in coconut, pecans, and vanilla. Spoon coconut mixture over hot cake.

5. Broil 4 to 5 inches from heat 3 to 4 minutes or until topping is bubbly and begins to brown, watching closely. Cool in pan on a wire rack at least 30 minutes. Serve warm or at room temperature.

Makes 16 servings (1 piece each).

each serving 481 cal., 24 g fat (13 g sat. fat), 73 mg chol., 378 mg sodium, 64 g carb., 4 g fiber, 44 g sugars, 6 g pro.

One-Bowl Butter Cake

hands-on time 20 minutes

bake 30 minutes at 350°F

cool 40 minutes

1⅓ cups all-purpose flour
⅔ cup sugar
2 tsp. baking powder
½ tsp. salt
⅔ cup milk
¼ cup butter, softened
1 egg
1 Tbsp. vanilla
3 cups assorted fresh berries
1 recipe Sweetened Whipped Cream (optional)
Honey (optional)

1. Preheat oven to 350°F. Grease and lightly flour an 8-inch round cake pan (tips, see recipe; see recipe).

2. In a medium bowl combine flour, sugar, baking powder, and salt. Add milk, butter, egg, and vanilla. Beat with a mixer on low until combined. Beat on medium 1 minute more. Spread batter into prepared pan.

3. Bake 30 minutes or until a toothpick comes out clean. Cool cake in pan 10 minutes. Loosen sides of cake; invert onto a plate. Cool 30 minutes. Serve warm with berries and, if desired, Sweetened Whipped Cream and honey.

Makes 8 servings (1 slice each).

each serving 233 cal., 7 g fat (4 g sat. fat), 40 mg chol., 333 mg sodium, 38 g carb., 2 g fiber, 21 g sugars, 4 g pro.

flavor change-ups

This cake is your easiest pathway to weeknight dessert. The quick mix-and-pour method and common pantry ingredients create a moist, tender everyday cake. Customize it with any of these toppings.

sauces

Fudge, caramel, or butterscotch ice cream topping, or honey

berries

Sugared strawberries, raspberries, blueberries, or blackberries

nuts

Chopped toasted pecans, walnuts, hazelnuts, almonds, or macadamia nuts

Jam or preserves

Any flavor

chocolate chips

Melted semisweet, milk chocolate, dark chocolate, or peanut butter-flavor chips

grilled fruit

Peaches, nectarines, pineapple slices, or bananas

ice cream or frozen yogurt

Any flavor

Citrus curd (see recipe)

Lemon or orange

For cake rolls, the cake needs to be rolled up immediately while still hot so the cake cools in the rolled shape (a cooled cake would crack if rolled). To do this, once you pull the cake out of the oven, loosen the edges and immediately invert cake onto a clean kitchen towel sprinkled lightly with powdered sugar. Gently peel the waxed paper off the cake. Fold the towel slightly over the end of one short side of the hot cake and immediately roll up the cake and towel together as tightly as possible to create a spiral (rolling the towel into the cake will prevent the cake from sticking to itself when you unroll it).

Carefully and slowly unroll the cooled cake and remove the towel. Evenly spread with the Strawberry Cream Filling, leaving a 1-inch border around the edge. The border will fill as you roll the cake. Reroll the filled cake into a tight spiral.

the right pan

A 15×10-inch baking pan—also known as a jelly-roll pan—has a small rim on the edge, making it ideal for baking shallow sponge cakes like this one. Its large size also makes it perfect for roasting vegetables and toasting large amounts of nuts, coconut, bread slices, and croutons.

Banana Split Cake Roll

hands-on time 50 minutes

bake 15 minutes at 375°F

cool 1 hour

chill 2 hours

¾ cup all-purpose flour
1 tsp. baking powder
¼ tsp. salt
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
3 eggs, room temperature
¾ cup granulated sugar
⅔ cup mashed ripe banana
1 tsp. lemon juice
Powdered sugar
1 recipe Strawberry Cream Filling
Chocolate-flavor syrup (optional)
Sweetened Whipped Cream (optional)
Maraschino cherries (optional)

1. Grease a 15×10-inch baking pan (tip, see recipe). Line bottom with waxed paper or parchment paper; grease and lightly flour pan. In a small bowl stir together flour, baking powder, salt, nutmeg, and cinnamon.

2. Preheat oven to 375°F. In a large bowl beat eggs with a mixer on high 5 minutes. Gradually add granulated sugar, beating until combined. Stir in mashed banana and lemon juice. Fold flour mixture into banana mixture. Spread batter into prepared pan.

3. Bake 15 minutes or until top springs back when lightly touched. Immediately loosen cake from pan and turn out onto a towel sprinkled with powdered sugar. Remove waxed paper. Starting from a short side, roll towel and cake into a spiral. Cool on a wire rack 1 hour. Meanwhile, prepare Strawberry Cream Filling.

4. Unroll cake; remove towel. Spread cake with filling to within 1 inch of the edges. Roll up cake; trim ends. Cover and chill 2 to 24 hours. If desired, before serving, drizzle cake roll with chocolate syrup and/or top with Sweetened Whipped Cream. If desired, serve with maraschino cherries.

Makes 12 servings (1 slice each).

each serving 200 cal., 9 g fat (5 g sat. fat), 71 mg chol., 141 mg sodium, 26 g carb., 1 g fiber, 19 g sugars, 4 g pro.

strawberry cream filling

In a medium bowl beat ⅔ cup heavy cream, 1 Tbsp. granulated sugar, and ½ tsp. vanilla with a mixer on medium until soft peaks form (tips curl). Beat in 4 oz. cream cheese, cut up and softened, until combined. Fold in 1 cup chopped fresh strawberries. If desired, cover and chill up to 8 hours before using.

Blueberry-Lemonade Poke Cake

hands-on time 20 minutes

bake 25 minutes at 350°F

cool 2 hours

1 pkg. two-layer-size white cake mix
1 cup buttermilk
4 eggs
⅓ cup canola oil
1 Tbsp. lemon zest
½ tsp. almond extract
1 recipe Blueberry Sauce
½ cup frozen lemonade concentrate, thawed
½ cup lemon curd
3 Tbsp. milk
1 8-oz. container frozen whipped dessert topping, thawed

1. Preheat oven to 350°F. Grease a 13×9-inch baking pan (tip, see recipe).

2. In a large bowl combine first six ingredients (through almond extract). Beat with a mixer on low just until combined. Beat on medium 2 minutes, scraping sides of bowl occasionally. Spread batter into prepared pan.

3. Bake 25 to 30 minutes or until a toothpick comes out clean. Cool cake in pan on a wire rack 5 minutes. Meanwhile, prepare Blueberry Sauce.

4. Using the handle of a wooden spoon, poke holes 1 inch apart in cake. Brush with lemonade concentrate and spread with sauce. Cool on wire rack.

5. In a medium bowl combine lemon curd and milk; stir in whipped topping. Spread over cake. If desired, top with additional blueberries and lemon zest. Store leftovers in refrigerator up to 24 hours.

Makes 24 servings (1 piece each).

each serving 208 cal., 7 g fat (3 g sat. fat), 37 mg chol., 174 mg sodium, 33 g carb., 1 g fiber, 22 g sugars, 3 g pro.

blueberry sauce

In a 2-qt. saucepan stir together ⅓ cup sugar and 1 tsp. cornstarch; stir in ¼ cup water. Add 2 cups fresh or frozen blueberries. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; mash until nearly smooth.

Angel Food Cake

hands-on time 50 minutes

bake 40 minutes at 350°F

cool 2 hours

1½ cups powdered sugar, sifted
1 cup cake flour or all-purpose flour, sifted
1½ cups egg whites (10 to 12 large), room temperature
1½ tsp. cream of tartar
1 tsp. vanilla
1 cup granulated sugar
1 recipe Powdered Sugar Icing (p.538) (optional)

1. Sift powdered sugar and flour together three times.

2. Adjust baking rack to lowest position in oven. Preheat oven to 350°F. In an extra-large bowl combine egg whites, cream of tartar, and vanilla. Beat with a mixer on medium until soft peaks form (tips curl). Gradually add granulated sugar, 2 Tbsp. at a time, beating until stiff peaks form (tips stand straight) (photo, below).

3. Sift one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat, folding in remaining flour mixture by fourths. Gently transfer to an ungreased angel food cake pan. Gently cut through batter with a thin metal spatula or table knife to remove any large air pockets.

4. Bake on lowest rack 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake; cool in pan. Loosen cake from pan; remove cake and place on a plate. If desired, spoon Powdered Sugar Icing over top.

Makes 12 servings (1 slice each).

each serving 172 cal., 0 g fat, 0 mg chol., 51 mg sodium, 39 g carb., 0 g fiber, 29 g sugars, 4 g pro.

not a speck of fat

When making angel food cake, beating air into egg whites is crucial for volume and texture. Even a tiny bit of egg yolk in the whites or greasy residue on your beaters will prevent the egg whites from performing. Wash your equipment well.

angel food cake pan

This special pan is also called a 10-inch tube pan. It may have a removable bottom. Many have small “feet” on the pan top to allow for airflow to cool the cake when inverted. No feet? Invert the pan onto a sturdy narrow-neck bottle or a wire rack.

Once egg white mixture reaches soft peaks, continue beating while adding sugar a little at a time. Beat until stiff peaks form. Do not overbeat.

To eliminate large air pockets or bubbles, gently cut through the batter in the pan with a thin metal spatula or table knife.

Chocolate Flourless Torte

hands-on time 20 minutes

bake 20 minutes at 350°F

cool 1 hour

chill 3 hours

8 oz. semisweet chocolate, chopped
1 cup butter, cut up
½ cup sugar
½ cup heavy cream
4 eggs
2 tsp. vanilla
Unsweetened cocoa powder

1. Preheat oven to 350°F. Grease bottom and sides of an 8- to 9-inch springform pan (right). Line a baking sheet with foil; place springform pan on prepared baking sheet.

2. In a 3-qt. heavy saucepan combine chocolate, butter, sugar, and cream. Cook over medium-low heat until chocolate and butter are melted, stirring frequently. Remove from heat.

3. In a medium bowl whisk together eggs and vanilla. Gradually stir about half of the hot chocolate mixture into egg mixture; return to remaining hot mixture in saucepan. Spread batter into prepared pan.

4. Bake 20 to 25 minutes or until a 2½-inch area around outside edge appears set when gently shaken (180°F). Cool in pan on a wire rack 1 hour. Cover and chill 3 hours or until firm. Loosen torte from pan; remove sides of pan. Sprinkle torte with cocoa powder.

Makes 16 servings (1 slice each).

each serving 239 cal., 20 g fat (12 g sat. fat), 87 mg chol., 111 mg sodium, 16 g carb., 1 g fiber, 13 g sugars, 3 g pro.

don’t get stuck

Removing a cake from the pan is a make-or-break moment. Follow these tips so your cakes slip out easily.

grease and lightly flour

Unless a recipe says otherwise, use a paper towel or pastry brush to evenly spread shortening or butter on bottom, sides, and corners of a pan. (See Drizzle for a quick brush-on.) Sprinkle a little flour into the pan; tap so flour covers all greased surfaces. Invert and tap out any extra flour. For chocolate cakes, you can use unsweetened cocoa powder instead of flour.

use nonstick cooking spray

As an alternative to shortening or butter, coat pan with nonstick cooking spray; flour as directed.

line the pan

If a recipe calls for waxed paper or parchment paper, place the pan on the paper and trace around its base with a pencil. Cut just inside the traced line and line the bottom of a lightly greased pan with the paper, smoothing out any wrinkles or bubbles. Unless otherwise specified, grease and flour pan with paper liner as directed.

Candy Bar Cupcakes

hands-on time 40 minutes

bake 18 minutes at 350°F

cool 45 minutes

1½ cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
⅓ cup butter, softened
⅓ cup peanut butter
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
1 cup buttermilk or sour milk (tip)
1 cup chopped chocolate-coated caramel-topped nougat bars with peanuts
1 recipe Caramel Frosting

1. Preheat oven to 350°F. Line twenty to twenty-two 2½-inch muffin cups with paper bake cups. In a small bowl stir together first four ingredients (through salt).

2. In a large bowl beat butter and peanut butter with a mixer on medium 30 seconds. Add brown sugar, ¼ cup at a time, beating on medium until combined. Scrape bowl; beat 2 minutes more. Add eggs, one at a time, beating after each. Beat in vanilla. Alternately add flour mixture and buttermilk, beating on low after each addition until combined. Stir in chopped candy bars. Spoon batter into prepared muffin cups, filling each two-thirds full.

3. Bake 18 to 20 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups; cool on wire rack.

4. Spoon Caramel Frosting into a decorating bag fitted with a large star tip. Pipe frosting onto tops. If desired, top with additional chopped candy bars.

Makes 20 to 22 cupcakes.

each cupcake 465 cal., 15 g fat (8 g sat. fat), 47 mg chol., 336 mg sodium, 80 g carb., 1 g fiber, 69 g sugars, 4 g pro.

caramel frosting

In a large bowl beat ¾ cup softened butter with a mixer on medium 30 seconds. Gradually add 2 cups powdered sugar, beating well. Beat in ½ cup caramel-flavor ice cream topping and ¼ tsp. salt. Gradually beat in 6 cups additional powdered sugar. Beat in enough milk (4 to 5 Tbsp.) to reach piping consistency.

S’mores Cupcakes

hands-on time 45 minutes

bake according to package

cool 45 minutes

Nonstick cooking spray
2 cups graham cracker crumbs
¼ cup sugar
½ cup butter, melted
1 pkg. two-layer-size chocolate cake mix
1 recipe Marshmallow Frosting
Kisses milk chocolates

1. Line thirty-two 2½-inch muffin cups with paper bake cups; coat bake cups with cooking spray.

2. In a medium bowl stir together graham cracker crumbs and sugar; stir in melted butter. Spoon 1 Tbsp. of the mixture into each prepared muffin cup; press onto bottoms with back of a spoon.

3. Prepare cake mix according to package directions. Spoon batter into muffin cups, filling each half full. Bake according to package. Cool in muffin cups on wire racks 5 minutes. Remove from muffin cups; cool on wire racks.

4. Frost tops of cupcakes with Marshmallow Frosting. Sprinkle with additional graham cracker crumbs and top each with a chocolate.

Makes 32 cupcakes.

each cupcake 274 cal., 12 g fat (7 g sat. fat), 24 mg chol., 257 mg sodium, 41 g carb., 0 g fiber, 27 g sugars, 2 g pro.

graham crackers

You’ll need about 28 squares of graham crackers to make 2 cups crushed. To crush, place graham crackers in a resealable plastic bag and roll with a rolling pin to create fine crumbs.

marshmallow frosting

In a large bowl beat 1 cup softened butter with a mixer on medium 30 seconds. Beat in one 13-oz. jar marshmallow creme and 1 Tbsp. clear vanilla just until combined. Gradually add 2½ cups powdered sugar, beating just until combined.

Meyer Lemon Cake

hands-on time 15 minutes

bake 1 hour at 325°F

cool 1 hour

2 Meyer lemons or lemons
3 eggs
1½ cups milk
½ cup vegetable oil
½ cup butter, melted and cooled
1 Tbsp. lemon extract
3 cups all-purpose flour
2 cups granulated sugar
1½ tsp. baking powder
1 tsp. salt
1 recipe Meyer Lemon Glaze

1. Preheat oven to 325°F. Grease and flour a 10-inch fluted tube pan (tips, see recipe; see recipe). Remove 2 tsp. zest from lemons. In an extra-large bowl whisk together eggs, milk, oil, melted butter, lemon extract, and lemon zest. Whisk in next four ingredients (through salt) until smooth. Spread batter into prepared pan.

2. Bake about 1 hour or until a toothpick comes out clean. Cool cake in pan on a wire rack 10 minutes. Remove from pan; cool on wire rack. Drizzle with Meyer Lemon Glaze.

Makes 16 servings (1 slice each).

Mini Cakes Prepare as directed through Step 1, except spoon batter into sixteen 3½-inch fluted individual tube pans, using ⅓ cup for each cake. (If you don’t have enough pans, bake cakes in batches, chilling batter and cooling pans between each batch.) Bake about 30 minutes or until a toothpick comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks. Drizzle with Meyer Lemon Glaze.

Makes 16 servings (1 mini cake each).

each serving 351 cal., 14 g fat (5 g sat. fat), 52 mg chol., 262 mg sodium, 52 g carb., 1 g fiber, 34 g sugars, 4 g pro.

MEYER LEMONS are a cross between lemons and mandarin oranges; they’re smaller than regular lemons. They are usually only available in winter. Regular lemons are fine to use in a pinch.

meyer lemon glaze

In a small bowl stir together 1 cup powdered sugar and enough Meyer lemon juice or lemon juice (1½ to 2 Tbsp.) to reach drizzling consistency.

Chocolate-Peanut Butter marble Cake

hands-on time 30 minutes

bake 1 hour at 350°F

cool 1 hour

3 cups all-purpose flour
4 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup butter, softened
2½ cups granulated sugar
3 eggs
1 8-oz. carton sour cream
2 tsp. vanilla
1¼ cups milk
4 oz. bittersweet chocolate, melted and cooled
¾ cup creamy peanut butter
1 recipe Peanut Butter Glaze

1. Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan (tips, see recipe; see recipe). In a bowl stir together flour, baking powder, baking soda, and salt.

2. In an extra-large bowl beat butter with a mixer on medium 30 seconds. Gradually add granulated sugar, beating on medium until combined. Add eggs, one at a time, beating 1 minute after each. Beat in sour cream and vanilla. Alternately add flour mixture and milk, beating on low after each addition just until combined.

3. Transfer half (3½ cups) of the batter to a medium bowl; stir in melted chocolate. Stir peanut butter into remaining batter.

4. Using a separate large spoon for each batter, alternately drop spoonfuls of chocolate batter and peanut butter batter into prepared pan. Using a thin metal spatula or table knife, gently cut through batters to swirl them together (do not overmix).

5. Bake 1 hour or until a toothpick comes out clean. Cool cake in pan on a wire rack 15 minutes. Remove from pan; cool on wire rack. Drizzle with Peanut Butter Glaze.

Makes 12 to 16 servings (1 slice each).

each serving 716 cal., 36 g fat (17 g sat. fat), 100 mg chol., 602 mg sodium, 91 g carb., 3 g fiber, 62 g sugars, 13 g pro.

peanut butter glaze

In a small bowl stir together 1¼ cups powdered sugar, ⅓ cup creamy peanut butter, and enough milk (4 to 5 Tbsp.) to reach drizzling consistency.

serving & storing

Let cakes stand at least an hour before slicing to let the frosting set (if they are frosted with buttery frosting).

assemble cakesthat are filled or frosted with whipped cream no more than 2 hours before serving to prevent them from becoming soggy.

cut cakes with a thin-bladed knife. Run knife under hot water and wipe dry before the first cut and between subsequent cuts.

Store cakes, covered, at room temperature 1 day or refrigerate up to 3 days. If you don’t have a cake cover, invert a large bowl over cake. Directly covering a cake with plastic wrap will mar the frosting.

cake fillings and frostings that contain whipped cream, cream cheese, sour cream, or eggs need to be stored in fridge.

to freeze, place cooled, unfrosted layers on a baking sheet; freeze until firm. Transfer layers to large freezer bags or wrap and seal in freezer wrap. Freeze up to 4 months. Thaw at room temperature before frosting.

cakes served from pans can be covered and frozen in pans. Frost after thawing.

Why is it called a pound cake? The original pound cakes were made from a pound each of butter, sugar, flour, and eggs. Our recipe deviates from this ratio slightly for the perfect richness.

Pound Cake

hands-on time 25 minutes

bake 1 hour at 325°F

cool 2 hours

1⅔ cups all-purpose flour
½ tsp. salt
1 cup butter, softened
1 cup sugar
1 tsp. vanilla
4 eggs, room temperature
1 recipe Sweetened Whipped Cream (optional)
Fresh berries (optional)

1. Preheat oven to 325°F. Grease and lightly flour a 9×5-inch loaf pan (tips, see recipe; see recipe). In a medium bowl stir together flour and salt.

2. In a large bowl beat butter with a mixer on medium 30 seconds. Gradually add sugar, beating 6 to 8 minutes or until mixture is pale and fluffy. Beat in vanilla. Add eggs, one at a time, beating 1 minute after each. Add flour mixture, one-third at a time, beating on low to medium after each addition just until combined. Spread batter into prepared pan. Tap pan gently on counter.

3. Bake about 1 hour or until a toothpick comes out clean. Cool cake in pan on wire rack 10 minutes. Remove from pan; cool on rack. If desired, serve with Sweetened Whipped Cream and berries.

Makes 10 servings (1 slice each).

each serving 347 cal., 21 g fat (12 g sat. fat), 123 mg chol., 291 mg sodium, 36 g carb., 1 g fiber, 20 g sugars, 5 g pro.

Layered Ice Cream Cake

hands-on time 30 minutes

bake 15 minutes at 350°F

cool 1 hour

freeze 4 hours

stand 10 minutes

1 pkg. two-layer-size chocolate or white cake mix
½ gal. vanilla bean or other desired-flavor ice cream, softened
1 8-oz. pkg. cream cheese, softened
½ cup powdered sugar
¼ cup milk
1 tsp. vanilla
1 16-oz. container frozen whipped dessert topping, thawed

1. Preheat oven to 350°F. Grease and flour three 9-inch round cake pans (tips, see recipe; see recipe). Prepare cake mix according to package directions. Spread batter into prepared pans. Bake 15 to 18 minutes or until tops spring back when lightly touched. Cool cake layers in pans 10 minutes. Remove from pans; cool on wire racks.

2. To assemble, place one cake layer in a 9-inch springform pan, trimming to fit if needed. Spread half of the ice cream over cake in pan. Top with second cake layer; spread with remaining ice cream. Top with remaining cake layer. Cover with plastic wrap and freeze 3 to 4 hours or until firm.

3. For frosting, in a large bowl beat cream cheese, powdered sugar, milk, and vanilla with a mixer on medium to high until light and fluffy. Stir in a small amount of whipped topping to lighten; stir in remaining topping.

4. Remove sides of springform pan. Using a wide spatula, transfer cake to a plate. Spread top and sides with frosting. If desired, pipe additional frosting around top edge of cake. Freeze, uncovered, 1 to 2 hours or until firm. Store, covered with plastic wrap, in freezer up to 1 month. Let stand at room temperature 10 to 15 minutes before serving.

Makes 16 servings (1 slice each).

each serving 481 cal., 26 g fat (14 g sat. fat), 88 mg chol., 321 mg sodium, 55 g carb., 1 g fiber, 38 g sugars, 6 g pro.

softening ice cream

Let ice cream stand at room temperature 10 to 15 minutes. Spoon ice cream into a large bowl and use a wooden spoon to stir just enough to soften.

Customize your cake

stir chopped cookies or brownies, chocolate candies, toasted flaked coconut, chocolate chips, chopped toasted nuts, or chopped fresh fruit or berries into softened ice cream.

add a layer of fudge, caramel, marshmallow, or butterscotch-flavor ice cream topping or jam on the top or between layers. Decorate the outside of the cake with sprinkles or cookies.

frosting flavors

Add flavor twists to Buttercream Frosting recipe.

almond Add ¼ tsp. almond extract with the vanilla. Top frosted cake with toasted sliced almonds.

citrus Beat in 1 to 2 tsp. lemon, lime, or orange zest with the butter. Top frosted cake with additional zest or quartered citrus slices.

espresso Beat in 1 to 1½ tsp. instant espresso powder or instant coffee crystals with the vanilla. Top frosted cake with chocolate-covered coffee beans.

strawberry jam Beat 3 Tbsp. strawberry jam (large pieces snipped) into butter before adding powdered sugar. Top frosted cake with fresh strawberries.

peppermint Substitute ¼ tsp. peppermint extract for the vanilla. If desired, tint pink with red food coloring. Top frosted cake with crushed peppermint candies; press additional candies onto sides of cake.

peanut butter Substitute ¼ cup peanut butter for ¼ cup of the butter. Sprinkle cake with chopped peanuts.

buttercream frosting

start to finish

15 minutes

In an extra-large bowl beat 1 cup softened butter with a mixer on medium 1 to 2 minutes or until creamy. Beat in 1 cup powdered sugar. Add 2 Tbsp. heavy cream, 1 tsp. clear vanilla, and dash salt; beat on low until combined. Gradually beat in 3 additional cups powdered sugar just until combined. Beat on medium 5 minutes or until fluffy, scraping bowl occasionally. Add 1 Tbsp. heavy cream; beat on high 1 minute more. (This frosts tops and sides of two 8- or 9-inch cake layers.)

Makes 3½ cups.

Chocolate buttercream Frosting Prepare as directed, except add 3 Tbsp. heavy cream with the vanilla, ½ cup unsweetened cocoa powder with the 3 cups powdered sugar, and 2 Tbsp. heavy cream before beating on high 1 minute more.

Makes 4 cups.

powdered sugar Icing

start to finish

15 minutes

In a small bowl combine 1 cup powdered sugar, 1 Tbsp. milk or orange juice, and ¼ tsp. vanilla. Stir in additional milk, 1 tsp. at a time, to reach desired consistency. (This makes enough to drizzle over one angel food cake.)

Makes ½ cup.

Chocolate Powdered Sugar Icing Prepare as directed, except add 2 Tbsp. unsweetened cocoa powder and use milk, not orange juice.

Makes ½ cup.

creamy White Frosting

start to finish

15 minutes

In a large mixing bowl beat 1 cup shortening, 1½ tsp. vanilla, and ½ tsp. almond extract with a mixer on medium 30 seconds. Slowly add 2 cups powdered sugar, beating well. Add 2 Tbsp. milk. Gradually beat in 2 additional cups powdered sugar and 1 to 2 Tbsp. milk to reach spreading consistency. (This frosts tops and sides of two 8- or 9-inch cake layers. Halve the recipe to frost a 13×9-inch cake.)

Makes about 3 cups.

meringue frosting

start to finish

15 minutes

In the 3-qt. top of a double boiler combine 1½ cups sugar, ⅓ cup cold water, 2 egg whites, and ¼ tsp. cream of tartar. Beat with a mixer on low 30 seconds. Place the pan over boiling water (upper pan should not touch the water). Cook, beating constantly with the mixer on high, 10 to 13 minutes or until an instant-read thermometer registers 160°F when inserted in the mixture, stopping and quickly scraping bottom and sides of pan every 5 minutes to prevent sticking. Remove pan from heat. Add 1 tsp. vanilla; beat about 1 minute more or until frosting is fluffy and holds soft peaks. (This frosts tops and sides of two 8- or 9-inch cake layers or one angel food cake.) Store frosted cake in the refrigerator and serve the day it is made.

Makes 5 cups.

cream cheese frosting

start to finish

15 minutes

In a large mixing bowl beat one 8-oz. pkg. softened cream cheese, ½ cup softened butter, and 2 tsp. vanilla with a mixer on medium until light and fluffy. Gradually beat in 5½ to 6 cups powdered sugar to reach spreading consistency. (This frosts tops and sides of two 8- or 9-inch cake layers. Halve the recipe to frost a 13×9-inch cake.) Cover and store frosted cake in the refrigerator.

Makes about 3½ cups.

Cocoa Cream Cheese Frosting Prepare as directed, except beat ½ cup unsweetened cocoa powder into the cream cheese mixture and reduce powdered sugar to 5 to 5½ cups.

Makes about 3½ cups.

browned butter frosting

start to finish

15 minutes

In a 1- or 1½-qt. saucepan heat ¾ cup cut-up butter over low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat. In a large mixing bowl combine 6 cups powdered sugar, ¼ cup milk, and 2 tsp. vanilla. Add browned butter. Beat with a mixer on low until combined. Beat on medium to high, adding an additional 1 Tbsp. milk if necessary to reach spreading consistency. (This frosts the tops and sides of two 8- or 9-inch cake layers.)

Makes about 3 cups.

no-cook fudge frosting

start to finish

15 minutes

In a large bowl combine 8 cups powdered sugar and 1 cup unsweetened cocoa powder. Add 1 cup softened butter, ⅔ cup boiling water, and 2 tsp. vanilla. Beat with a mixer on low until combined. Beat 1 minute on medium speed. If necessary, cool about 20 minutes or until frosting is spreading consistency. If frosting is too thick, add boiling water, 1 Tbsp. at a time, to reach spreading consistency. (This frosts tops and sides of two 8- or 9-inch cake layers. Halve the recipe to frost a 13×9-inch cake.)

Makes 4½ cups.

chocolate-sour cream frosting

start to finish

15 minutes

In a 3- or 4-qt. saucepan melt 2 cups semisweet chocolate chips and ½ cup butter over low heat until melted, stirring frequently. Cool 5 minutes. Stir in one 8-oz. carton sour cream. Gradually add 4½ cups powdered sugar, beating with a wooden spoon until smooth. (This frosts tops and sides of two 8- or 9-inch cake layers. Halve the recipe to frost a 13×9-inch cake.) Cover and store frosted cake in the refrigerator.

Makes 4½ cups.

Chocolate-Mint Sour Cream Frosting Prepare as directed, except stir in ½ tsp. mint extract with the sour cream.

Makes 4½ cups.

ganache

start to finish

15 minutes

In a 2-qt. saucepan bring 1 cup heavy cream just to boiling over medium-high heat. Remove from heat. Add 12 oz. chopped milk chocolate, semisweet chocolate, or bittersweet chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes. (This frosts tops and sides of one 8- or 9-inch cake layer.)

Makes about 2 cups.

Make Ahead

Most of these frostings (except the Powdered Sugar Icing, Meringue Frosting, and Ganache) can be prepped ahead of time and refrigerated in an airtight container up to 3 days. When ready to frost your cake, let frosting stand at room temperature until soft and spreadable.