A cake says “celebration!” in a way no other dessert can. Whether it’s a one-, two-, or three-layer confection, these cakes make any occasion—even weeknight desserts—special. Choose from scrumptious recipes for cake classics such as white, yellow, and chocolate, as well as enticing new recipes.
Dark Cocoa Buttermilk Cake with Cocoa Mascarpone Frosting
Island Bananas Foster Cupcakes
White Chocolate and Almond Pound Cake
Vanilla Cake with Berries and Jam
Dark Chocolate Butter Frosting
Hazelnut-Pear Torte with Dulce de Leche Filling
RECIPE TECHNIQUE
White cake calls for egg whites instead of whole eggs to keep the color pure white. You can use shortening to further clarify the color, but butter gives superior flavor without altering the color of the cake significantly.
PREP: 55 minutes
BAKE: 20 minutes at 350°F
COOL: 1 hour
MAKES: 12 servings
1. Allow egg whites and butter (if using) to stand at room temperature for 30 minutes. Grease and lightly flour two 9×1½-inch or 8×1½-inch round cake pans or grease one 13×9×2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Spread batter into prepared pan(s).
3. Bake for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans or 13×9×2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks. Or place the 13×9×2-inch cake in pan on a wire rack; cool thoroughly. Frost with Whipped Sour Cream Frosting or other desired frosting.
To Store: Place frosted layer cake in an airtight container; cover. For 13×9-inch cake, cover pan with foil. Store for up to 3 days. Cakes frosted with Butter Frosting or Creamy White Frosting may be stored at room temperature. Cakes with frostings containing cream cheese, sour cream, or egg whites should be refrigerated.
PER SLICE WITHOUT FROSTING: 275 cal., 8 g fat (5 g sat. fat), 21 mg chol., 271 mg sodium, 47 g carb., 1 g fiber, 4 g pro.
Coconut White Cake: Prepare as directed, except stir ¾ cup toasted flaked coconut into batter.
PER SLICE WITHOUT FROSTING: 310 cal., 11 g fat (7 g sat. fat), 21 mg chol., 291 mg sodium, 50 g carb., 1 g fiber, 5 g pro.
Beat room-temperature butter for 30 seconds to incorporate air bubbles. Beat in the sugar until the mixture is light and fluffy.
Add the egg whites, one at a time, beating well after each is added. The egg acts as an emulsifier and helps the batter hold even more air.
Begin by beating in a portion of the flour mixture.
Beat in a portion of the liquid just until incorporated. Continue adding the flour and liquid in small batches alternately.
After beating in each addition of flour and liquid just until mixed in (but not overbeating), pour the batter into prepared pans.
MAKE IT MINE
Dress up an easy one-bowl cake just the way you like it with your choice of flour, sweetener, liquid, and flavoring, plus fun toppers!
PREP: 15 minutes
BAKE: 35 minutes at 350°F
MAKES: 12 servings
1. Preheat oven to 350°F. Grease a 13×9×2-inch baking pan; set aside. In a very large mixing bowl stir together Flour, dry Sweetener (such as sugar or brown sugar), baking soda, baking powder, and salt. Add the Liquid, vegetable oil, liquid Sweetener (such as honey or molasses), and Flavoring. Beat with an electric mixer on low to medium speed until combined. Beat in eggs. Scrape sides of bowl; continue beating on medium speed for 2 minutes more. Spread batter into prepared pan.
2. Bake for 20 minutes. Top evenly with Sprinkle. Bake about 15 minutes more or until top springs back when lightly touched and a wooden toothpick inserted near center comes out clean. Cool thoroughly in pan on a wire rack. Add Topper.
PREP: 50 minutes
BAKE: 20 minutes at 375°F
COOL: 1 hour
MAKES: 12 servings
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9×1½-inch or 8×1½-inch round cake pans or grease one 13×9×2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, and salt; set aside.
2. Preheat oven to 375°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter into the prepared pan(s).
3. Bake for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13×9×2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks. Or place the 13×9×2-inch cake in pan on a wire rack; cool thoroughly. Frost with Chocolate Butter Frosting.
Citrus Yellow Cake: Prepare as directed, except stir 2 teaspoons finely shredded orange peel or lemon peel (see tip) into the batter.
To Store: Place frosted layer cake in an airtight container; cover. For 13×9-inch cake, cover pan with foil. Store for up to 3 days. Cakes frosted with Butter Frosting or Creamy White Frosting may be stored at room temperature. Cakes with frostings containing cream cheese, sour cream, or egg whites should be refrigerated.
PER SLICE PLAIN OR CITRUS VARIATION WITHOUT FROSTING: 342 cal., 14 g fat (8 g sat. fat), 885 mg chol., 257 mg sodium, 51 g carb., 1 g fiber, 5 g pro.
1. Place strips of parchment or waxed paper under edges of bottom cake layer to keep the serving plate clean. Frost the top of the cake layer.
2. Top with the second cake layer. Use a thin metal spatula to spread frosting on cake sides first, then the cake top.
3. Gently slide the parchment paper out from under the edges of the cake.
4. The cake will have a clean, frosting-free serving plate.
PREP: 1 hour
BAKE: 35 minutes at 350°F
COOL: 1 hour
MAKES: 12 servings
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8×8×2-inch square or 9×1½-inch round cake pans. Line bottoms of pans with waxed paper; grease and lightly flour pans (see photos). Or grease one 13×9×2-inch baking pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread batter into prepared pan(s).
3. Bake for 35 to 40 minutes for 8-inch pans and 13×9×2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13×9×2-inch cake in pan on a wire rack; cool thoroughly. Frost with Cocoa-Cream Cheese Frosting or other desired frosting.
To Store: Place cake in a covered container. Store in the refrigerator for up to 3 days.
PER SLICE WITHOUT FROSTING: 354 cal., 14 g fat (9 g sat. fat), 86 mg chol., 330 mg sodium, 54 g carb., 2 g fiber, 6 g pro.
PREP: 50 minutes
BAKE: 20 minutes at 350°F
COOL: 1 hour
MAKES: 16 servings
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9×2-inch round, 8×2-inch round, or 8×8×2-inch square cake pans. Or grease one 13×9×2-inch baking pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, and salt; set aside.
2. Preheat oven to 350°F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about ¼ cup at time, beating on medium speed until well combined. Scrape sides of bowl; beat on medium speed for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in red food coloring and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar; fold into batter. Spread batter into the prepared pan(s).
3. Bake for 25 to 30 minutes for 8-inch pans, 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 13×9×2-inch pan, or until a wooden toothpick inserted near the center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks. Or place 13×9×2-inch cake in pan on wire rack; cool thoroughly.
4. Prepare Buttercream Frosting (cut recipe in half if making 13×9×2-inch cake). Place one cake layer, bottom side up, on serving platter. Spread with one-third of the Buttercream Frosting. Top with second cake layer, bottom side up. Spread top with half of the remaining frosting. Top with third layer, rounded (top) side up. Spread top with remaining frosting. If using 13×9×2-inch pan, spread frosting over cake in pan.
Buttercream Frosting: In a medium saucepan whisk together 1½ cups sugar, 1½ cups milk, ⅓ cup all-purpose flour, and a dash salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 1 minute more. Remove from heat; stir in 2 teaspoons vanilla. Cover and cool completely at room temperature.* Transfer to a large mixing bowl. Using an electric mixer on medium speed, gradually beat in 1½ cups softened butter, a few tablespoons at a time, until mixture is combined and smooth, scraping sides of bowl occasionally. (Frosting might look curdled until all the butter is incorporated.)
*Test Kitchen Tip: Be sure the milk mixture is completely cooled to room temperature before you beat in the butter. If the mixture is too warm, the butter will melt and cause the frosting to break (separate).
PER SERVING: 546 cal., 28 g fat (17 g sat. fat), 112 mg chol., 467 mg sodium, 70 g carb., 1 g fiber, 6 g pro.
PREP: 50 minutes
BAKE: 40 minutes at 350°F
COOL: 2 hours
MAKES: 12 servings
1. In a very large mixing bowl allow the egg whites to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together three times (see photo); set aside.
2. Adjust baking rack to the lowest position in oven. Preheat oven to 350°F. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
3. Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.
4. Bake on the lowest rack for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake; cool thoroughly in the inverted pan.
5. To remove cake from pan, loosen the cooled cake from the sides of the pan by sliding a metal spatula between the cake and pan. Constantly pressing the spatula against the pan, draw it around the pan in a continuous, not sawing, motion without cutting into the cake. Frost with Meringue Frosting and, if desired, garnish with sliced kiwifruit.
To Store: Cover cake and store at room temperature for up to 2 days.
Chocolate Angel Food Cake: Prepare as directed, except sift ¼ cup unsweetened cocoa powder with the flour mixture.
Honey Angel Food Cake: Prepare as directed, except in Step 2 after beating egg white mixture to soft peaks, gradually pour ¼ cup honey in a thin stream over the egg white mixture and reduce granulated sugar to ½ cup.
PER SLICE PLAIN, CHOCOLATE, OR HONEY VARIATIONS WITHOUT FROSTING: 172 cal., 0 g fat, 0 mg chol., 51 mg sodium, 39 g carb., 0 g fiber, 4 g pro.
1. Using a very clean bowl, beat egg whites, cream of tartar, and vanilla until soft peaks form (tips of the mixture will bend over slightly).
2. Add the granulated sugar a bit at a time, beating until stiff peaks form.
3. Sift about one-fourth of the flour mixture over the egg white mixture. Fold in gently. Repeat with remaining flour mixture.
4. Use a metal spatula to cut through the batter to remove large air bubbles.
PREP: 35 minutes
BAKE: 30 minutes at 350°F
COOL: 1 hour
MAKES: 12 servings
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease the bottoms of three 8×1½-inch round cake pans.* Line bottoms of pans with waxed paper or parchment paper. Grease and lightly flour paper and sides of pans; set pans aside. In a medium bowl stir together flour, ¾ cup cocoa powder, baking soda, baking powder, and salt; set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. In a small bowl stir together granulated and brown sugars. Gradually add sugar mixture to butter, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. Alternately add flour mixture and buttermilk to beaten mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Pour batter into the prepared cake pans, spreading evenly.
4. Bake for 30 to 35 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans; peel off waxed paper. Cool thoroughly on wire racks.
5. To assemble, place a cake layer on a cake plate. Spread with ½ cup of the Cocoa Mascarpone Frosting. Top with second cake layer; spread with another ½ cup of the frosting. Top with the remaining cake layer. Frost top and sides of cake with the remaining frosting.
Cocoa Mascarpone Frosting: Allow half of an 8-ounce tub mascarpone cheese or half of an 8-ounce package cream cheese and ½ cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat the mascarpone cheese, the butter, ⅓ cup unsweetened dark Dutch-process cocoa powder or unsweetened cocoa powder, 2 tablespoons milk, and 2 teaspoons vanilla with an electric mixer on medium to high speed until creamy. Gradually add 1 pound powdered sugar, beating until smooth. Beat in additional milk, 1 teaspoon at a time, to reach spreading consistency.
*Test Kitchen Tip: To make the cake as shown in the photo, prepare cake as directed, except use a greased 13×9×2-inch baking pan and bake for 45 to 50 minutes. Cool thoroughly in pan on a wire rack. Spread with only half of the frosting.
To Store: Cover cake and store in the refrigerator for up to 3 days.
PER SERVING: 633 cal., 26 g fat (16 g sat. fat), 117 mg chol., 419 mg sodium, 98 g carb., 3 g fiber, 9 g pro.
PREP: 30 minutes
BAKE: 35 minutes at 350°F
COOL: 2 hours
MAKES: 12 servings
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8×1½-inch round cake pans (for cupcakes, see right); line pans with waxed paper and grease the paper.
2. Preheat the oven to 350°F. In a large bowl stir together flour, sugar, baking powder, cinnamon (if desired), salt, and baking soda.
3. In another bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture. Stir until combined. Pour batter into the prepared pans.
4. Bake for 35 to 40 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly.
5. Frost with Cream Cheese Frosting.* If desired, sprinkle chopped pecans over frosting. Cover and store cake in the refrigerator for up to 3 days.
*Test Kitchen Tip: To decorate carrot cake or carrot cake cupcakes with frosting carrots, reserve a portion of Cream Cheese Frosting. Tint part of the reserved portion orange; tint remaining portion green. Place frostings in separate heavy-duty resealable plastic bags; snip a small hole in one corner of each bag. Pipe orange frosting in zigzags to create carrot shapes. Pipe green frosting at top of each carrot for “leaves.”
PER SERVING: 711 cal., 30 g fat (10 g sat. fat), 112 mg chol., 350 mg sodium, 108 g carb., 1 g fiber, 6 g pro.
PREP: 35 minutes
BAKE: 1 hour at 325°F
COOL: 2 hours
MAKES: 12 servings
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, butter a 10-inch fluted tube pan. Add cocoa powder. Shake and tilt pan to coat bottom, sides, and tube; shake out any excess cocoa powder. Set pan aside. In a medium bowl stir together flour, baking soda, and salt; set aside.
2. Preheat oven to 325°F. In a small microwave-safe bowl combine unsweetened chocolate and sweet chocolate. Microwave, uncovered, on 100 percent power (high) for 1 minute; stir. Microwave, uncovered, for 30 seconds more; stir until smooth. Cool slightly.
3. In a 2-cup glass measuring cup combine coffee crystals and boiling water, stirring to dissolve coffee crystals. Add enough cold water to coffee to measure 1½ cups. Stir in the ½ cup bourbon.
4. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture and coffee mixture to chocolate mixture, beating on low speed after each addition just until combined. Pour batter into the prepared pan, spreading evenly.
5. Bake about 1 hour or until a wooden toothpick inserted near the center of cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan; cool thoroughly on a wire rack. Brush top and sides of cake with 2 tablespoons bourbon.
6. For sauce, in a small saucepan combine caramel topping and 2 tablespoons bourbon. Cook and stir over medium heat until warm. Spoon sauce over cake.
To Store: Prepare as directed through Step 5. Wrap cake in plastic wrap and store at room temperature for up to 2 days. To serve, prepare sauce as directed and spoon over cake.
PER SERVING: 519 cal., 22 g fat (12 g sat. fat), 87 mg chol., 281 mg sodium, 70 g carb., 2 g fiber, 5 g pro.
PREP: 35 minutes
BAKE: 20 minutes at 350°F
COOL: 45 minutes
MAKES: 24 cupcakes
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2½-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. Set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, about ¼ cup at a time, beating until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and coconut milk to butter mixture, beating on low speed after each addition just until combined. Fold in the ¾ cup coconut and the rum.
3. Spoon batter into the prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake about 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool thoroughly on wire racks.
5. Spoon Bananas Foster Topping onto cupcakes. If desired, pipe whipped cream onto cupcakes and sprinkle with additional coconut.
Bananas Foster Topping: In a large skillet melt ⅓ cup butter over medium heat. Stir in ½ cup packed brown sugar, ¼ teaspoon ground cinnamon, and, if desired, ⅛ teaspoon freshly grated nutmeg (see photo). Slice 3 bananas and add to mixture in skillet; toss gently to coat. Cook and stir for 1 to 2 minutes or until bananas are heated through. Meanwhile, in a small saucepan heat ¼ cup rum over low heat just until rum almost simmers; remove from heat. If desired, use a long match to carefully ignite rum. Once the flame dies down, pour rum into banana mixture. Gently stir in ½ teaspoon vanilla.
To Store: Place cooled cupcakes in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw frozen cupcakes at room temperature. Prepare topping just before serving.
PER CUPCAKE: 263 cal., 14 g fat (9 g sat. fat), 54 mg chol., 173 mg sodium, 31 g carb., 1 g fiber, 3 g pro.
MAKE IT MINI
PREP: 25 minutes
BAKE: 35 minutes at 350°F
COOL: 25 minutes
MAKES: 12 servings
1. Preheat oven to 350°F. Grease the bottom and sides of a 13×9×2-inch baking pan. Line bottom of pan with parchment paper; set pan aside.
2. For topping, in a medium saucepan melt ½ cup butter over low heat. Stir in the 1 cup brown sugar. Bring mixture to boiling over medium heat, stirring frequently. Pour into prepared pan. Drain pineapple rings, reserving ½ cup juice. Fit rings tightly into bottom of pan.
3. For cake, in a medium bowl whisk together flour, baking powder, salt, and nutmeg; set aside. In a large mixing bowl beat ½ cup softened butter, the granulated sugar, and the ½ cup brown sugar with an electric mixer on medium speed for 2 minutes, scraping sides of bowl occasionally. Beat in eggs until combined. Beat in half of the flour mixture on low speed. Beat in the reserved pineapple juice, the milk, and vanilla until combined. Beat in the remaining flour mixture. Spread batter carefully over pineapple slices in pan.
4. Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Loosen sides of cake; invert onto a serving plate. If any pineapple sticks to pan, gently replace on cake. Let cool at least 15 minutes; serve warm or cooled. If desired, in a small bowl combine yogurt and the 1 tablespoon brown sugar. Rinse cherries; pat dry with paper towels. If desired, serve cake with yogurt mixture and cherries.
*Test Kitchen Tip: You will need one 20-ounce can and one 8-ounce can pineapple slices for the 12 slices. There will be a few slices of pineapple leftover.
To Store: Loosely cover cake or mini cakes. Store at room temperature for up to 24 hours.
PER SERVING: 396 cal., 17 g fat (10 g sat. fat), 77 mg chol., 290 mg sodium, 60 g carb., 1 g fiber, 4 g pro.
PREP: 50 minutes
BAKE: 55 minutes at 350°F
COOL: 2 hours
MAKES: 16 to 20 servings
1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease and flour a 10-inch fluted tube pan; set aside.
2. In a small heavy saucepan heat and stir 4 ounces white chocolate over low heat until melted; set aside. In a medium bowl stir together flour, the finely ground almonds, the baking powder, baking soda, and salt; set aside.
3. Preheat oven to 350°F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until mixture is fluffy and lighter in color. Add eggs, one at a time, beating about 1 minute after each addition and scraping sides of bowl frequently. Add vanilla, almond extract, and the melted white chocolate; beat just until combined.
4. Alternately add flour mixture and the sour cream to butter mixture, beating on low to medium speed after each addition just until combined. Do not overmix. Pour batter into the prepared pan, spreading evenly.
5. Bake for 55 to 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan; cool thoroughly on wire rack.
6. For glaze, in a small heavy saucepan heat and stir 4 ounces white chocolate and the shortening over low heat until melted. Spoon glaze over pound cake; sprinkle with the chopped almonds. Let stand until chocolate is set.
To Store: Place cake in an airtight container; cover. Store at room temperature for up to 3 days.
To Make Ahead: Bake and cool cake as directed through Step 5. Wrap cooled cake in plastic wrap; overwrap tightly with foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Serve as directed in Step 6.
PER SERVING: 447 cal., 23 g fat (13 g sat. fat), 120 mg chol., 270 mg sodium, 53 g carb., 1 g fiber, 7 g pro.
MAKE IT MINI
PREP: 40 minutes
BAKE: 18 minutes at 350°F
COOL: 45 minutes
MAKES: 24 cupcakes
1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Grease and flour twenty-four 2½-inch muffin cups. In a large mixing bowl combine flour, the 1½ cups sugar, the baking powder, baking soda, and the ½ teaspoon salt. Set aside.
2. Preheat oven to 350°F. For mocha filling, in a medium mixing bowl beat cream cheese and the ¼ cup sugar with an electric mixer on medium to high speed until combined. Beat in one of the eggs, the espresso powder, and the dash salt. Stir in melted chocolate.
3. Add bananas, buttermilk, shortening, and vanilla to flour mixture; beat on low speed until combined. Beat in the remaining 2 eggs on medium speed.
4. Spoon a rounded tablespoon of batter into each prepared muffin cup. Drop a rounded teaspoon of mocha filling into each cup. Spoon the remaining batter over mocha filling in muffin cups, filling each two-thirds to three-fourths full.
5. Bake for 18 to 20 minutes or until a wooden toothpick inserted in centers of cupcakes comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool thoroughly on wire racks.
6. Spread cupcakes with Banana Frosting. If desired, top each cupcake with a dried banana chip.
Banana Frosting: In a medium mixing bowl beat ½ cup softened butter with an electric mixer on medium speed until smooth. Beat in ½ cup mashed ripe banana. Gradually add 3 cups powdered sugar, beating well. Beat in 1 tablespoon milk and 2 teaspoons vanilla. Gradually beat in 3½ to 4 cups additional powdered sugar until frosting reaches piping consistency.
PER CUPCAKE: 364 cal., 13 g fat (6 g sat. fat), 47 mg chol., 205 mg sodium, 61 g carb., 1 g fiber, 3 g pro.
PREP: 20 minutes
BAKE: 40 minutes at 350°F
COOL: 2 hours
MAKES: 16 servings
1. Allow 1¼ cups butter and the eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour a 10-inch fluted tube pan; set aside. In a medium bowl combine flour, baking powder, baking soda, and salt; set aside. In a small bowl stir together milk, the 2 teaspoons grapefruit peel, the 2 teaspoons lime peel, the 2 teaspoons orange peel, and the grapefruit juice; set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, beating until mixture is fluffy and lighter in color. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Pour batter into the prepared pan, spreading evenly.
3. Bake for 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool thoroughly on wire rack.
4. To serve, in a small bowl combine the 2 tablespoons melted butter and 1 tablespoon of the orange juice. Add powdered sugar; beat until smooth. If necessary, add enough of the remaining 1 tablespoon orange juice to make drizzling consistency. Drizzle over cake. If desired, top cake with Sugared Orange Slices.
Sugared Orange Slices: Thinly slice one orange. In a saucepan combine 1 cup sugar and 1 cup water. Cook and stir over medium-high heat until mixture begins to simmer and is clear. Reduce heat to medium. Add orange slices; simmer for 15 to 20 minutes or until slices are softened, turning occasionally. Remove from heat; cool oranges in the saucepan. Place orange slices on a wire rack set over waxed paper to drain. Cover loosely with waxed paper; let stand overnight to dry. Dip orange slices in sugar to coat.
To Store: Place cake in an airtight container; cover. Store at room temperature for up to 3 days.
To Make Ahead: Bake and cool cake as directed through Step 3. Wrap cooled cake in plastic wrap; overwrap tightly with foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Serve as directed in Step 4.
PER SERVING: 319 cal., 17 g fat (10 g sat. fat), 82 mg chol., 228 mg sodium, 39 g carb., 1 g fiber, 3 g pro.
PREP: 40 minutes
BAKE: 22 minutes at 350°F
COOL: 2 hours
MAKES: 12 servings
1. Allow egg whites to stand at room temperature for 30 minutes. Grease bottoms of two 8×1½-inch round cake pans. Line bottoms with parchment paper or waxed paper; grease and lightly flour pans. Set pans aside.
2. Preheat oven to 350°F. In a large bowl stir together flour, cornstarch, baking powder, and salt. Add the water, oil, milk, and vanilla. Beat with a wire whisk until smooth.
3. In a medium mixing bowl combine egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight). Fold beaten egg whites into batter. Pour batter into prepared pans, spreading evenly.
4. Bake for 22 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool thoroughly on wire racks.
5. To assemble, use a long serrated knife to cut cake layers in half horizontally (see photos, right). Place one cake layer, cut side down, on a serving plate. Spread with a generous ¾ cup of the Vanilla-Butter Frosting and ¼ cup of the jam. Top with 1 cup of the cut-up berries. Repeat with two more cake layers.
6. For top layer, add final cake layer, cut side down. Spread with ¾ cup frosting, ¼ cup jam, and top with the whole berries.
Vanilla-Butter Frosting: Allow ½ cup butter to stand at room temperature for 30 minutes. In a medium mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Gradually beat in 3 cups powdered sugar. Beat in 3 tablespoons milk and 2 teaspoons vanilla bean paste or vanilla. Gradually beat in 3 cups additional powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to make spreading consistency.
To Store: Cover and store in the refrigerator for up to 2 days.
PER SERVING: 722 cal., 20 g fat (6 g sat. fat), 21 mg chol., 404 mg sodium, 132 g carb., 2 g fiber, 5 g pro.
1. To get even layers, measure the height of each layer. Insert toothpicks halfway between the top and bottom at even intervals.
2. With a sharp serrated knife, cut each cake layer in half horizontally, using the toothpicks as guides.
3. Spread one-fourth of the frosting over the cut side of one half- cake layer.
4. Spread one-fourth of the jam over the frosting. Top with one-third of the cut-up berries.
5. Place another half cake layer over the berries, cut side down. Repeat layering with frosting, jam, berries, and cake.
PREP: 1 hour
BAKE: 15 minutes at 350°F
COOL: 45 minutes
MAKES: 12 cupcakes
1. Separate eggs. Allow yolks and whites to stand at room temperature for 30 minutes. In a medium saucepan combine the 6 ounces chocolate and the butter. Heat and stir over medium heat until melted and smooth. Remove saucepan from heat. Stir in crème de cacao; let cool.
2. Line twelve 2½-inch muffin cups with paper bake cups or parchment paper. In a small bowl stir together flour, baking powder, and salt. Set aside.
3. Preheat oven to 350°F. In a large mixing bowl beat egg yolks and sugar with an electric mixer on high speed about 3 minutes or until thick and lemon color. Beat in chocolate mixture and vanilla. Add flour mixture, beating just until combined; set aside.
4. Wash beaters. In a medium bowl beat egg whites on medium to high speed just until stiff peaks form (tips stand straight). Stir a small amount of beaten egg whites into chocolate mixture to lighten. Fold in the remaining egg whites.
5. Spoon batter into the prepared muffin cups, filling each about two-thirds full.
6. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool thoroughly on wire racks.
7. Spoon Dark Chocolate Butter Frosting into a pastry bag fitted with a medium star tip. Pipe long stars of frosting onto tops of cupcakes. If desired, sprinkle with additional chopped chocolate.
Dark Chocolate Butter Frosting: Allow 6 tablespoons butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in 2 ounces dark chocolate, melted and cooled; 2 tablespoons milk; and 1 tablespoon crème de cacao. Gradually beat in 3 cups additional powdered sugar. Beat in enough additional milk (1 to 2 tablespoons) until frosting reaches piping consistency.
To Store: Place cupcakes in an airtight container; cover. Store at room temperature for up to 3 days.
PER CUPCAKE: 473 cal., 23 g fat (14 g sat. fat), 90 mg chol., 180 mg sodium, 67 g carb., 2 g fiber, 5 g pro.
To pipe long stars of frosting, pull back slowly as you squeeze bag gently.
PREP: 45 minutes
BAKE: 20 minutes at 350°F
COOL: 2 hours
CHILL: 1 hour
MAKES: 12 servings
1. Preheat oven to 350°F. Grease two 8×1½-inch round baking pans. Line pan bottoms with waxed paper or parchment paper; grease the paper. Lightly flour pans; set aside. Place half of the 2½ cups hazelnuts in a blender or food processor. Cover; blend or process until nuts are ground. Repeat with the remaining nuts. In a medium bowl combine ground hazelnuts, the 3 tablespoons flour, the baking powder, and cinnamon; set aside.
2. In a large mixing bowl combine eggs and granulated sugar. Beat with an electric mixer on medium to high speed until smooth. Add nut mixture. Beat until combined, scraping sides of bowl occasionally. Spread evenly into prepared pans.
3. Bake for 20 to 25 minutes or until light brown and tops spring back when lightly touched (centers may dip slightly). Cool in pans on wire racks for 10 minutes. Remove from pans; peel off waxed or parchment paper if necessary. Cool thoroughly on wire racks.
4. For dulce de leche filling, in a large mixing bowl combine cream cheese and the ¼ cup butter. Beat with an electric mixer on medium to high speed until combined. Add dulce de leche, beating until smooth. Beat in 2 tablespoons of the milk. Add 2 cups of the powdered sugar, beating until combined. Beat in the remaining 2½ cups powdered sugar and enough of the remaining 1 tablespoon milk to make a spreading consistency.
5. In a very large skillet melt the 2 tablespoons butter over medium heat. Add pears; cook for 8 to 10 minutes or until brown and tender, gently stirring occasionally. Set aside to cool.
6. To assemble, use a long serrated knife to cut cakes in half horizontally, making four cake layers (see photos). Place one cake layer, cut side up, on a serving platter. Spread ½ cup of the dulce de leche filling over cake layer. Top with one-fourth of the pears, arranging pears in a single layer. Repeat layers twice. Add the remaining cake layer, cut side down. Frost with the remaining dulce de leche filling; arrange the remaining pears on top. If desired, sprinkle with chopped toasted hazelnuts. Chill for up to 1 hour before serving.
PER SERVING: 601 cal., 29 g fat (8 g sat. fat), 132 mg chol., 238 mg sodium, 82 g carb., 4 g fiber, 9 g pro.
Whether you’re looking for a thick, buttery frosting or a light and airy topping, these recipes have you covered. Pick one to turn your homemade cake into a sweet and decadent masterpiece.
START TO FINISH: 30 minutes
MAKES: about 4½ cups
1. In a very large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the ⅓ cup milk and the vanilla. Gradually beat in the remaining powdered sugar. Beat in additional milk until frosting reaches spreading consistency. If desired, tint with food coloring. This frosts the tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13×9×2-inch cake.)
Milk Chocolate Butter Frosting: Prepare as directed, except melt 1 cup milk chocolate pieces; cool. Beat into the butter before adding the powdered sugar.
Chocolate Butter Frosting: Prepare as directed, except substitute ½ cup unsweetened cocoa powder for ½ cup of the powdered sugar.
Strawberry Butter Frosting: Prepare as directed, except beat ⅓ cup strawberry jam into butter before adding the powdered sugar.
Irish Cream Butter Frosting: Prepare as directed, except substitute Irish cream liqueur for the milk.
Coffee Butter Frosting: Prepare as directed, except add 1 tablespoon instant espresso powder or coffee crystals to the butter or substitute strong brewed coffee for the milk.
PER 1/12 RECIPE (ALL VARIATIONS): 401 cal., 12 g fat (7 g sat. fat), 31 mg chol., 85 mg sodium, 76 g carb., 0 g fiber, 0 g pro.
START TO FINISH: 25 minutes
MAKES: about 4 cups
1. In a large saucepan bring about 1 inch water to boiling over high heat. Meanwhile, in a 1-cup heatproof glass measuring cup combine the cold water and the gelatin. Let stand for 2 minutes. Place measuring cup in the saucepan of boiling water. Cook and stir about 1 minute or until the gelatin is completely dissolved. Remove measuring cup from water; cool for 5 minutes.
2. In a chilled large mixing bowl beat whipping cream and sugar with the chilled beaters of an electric mixer on medium speed while gradually drizzling the gelatin mixture into the cream mixture. Continue beating the cream mixture until stiff peaks form (tips stand straight).
PER 1/12 RECIPE: 29 cal., 3 g fat (2 g sat. fat), 10 mg chol., 3 mg sodium, 1 g carb., 0 g fiber, 0 g pro.
START TO FINISH: 25 minutes
MAKES: about 3 cups
1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Slowly add about half of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar and enough remaining milk to make frosting spreading consistency. This frosts the tops and sides of two 8- or 9-inch cake layers. (Halve recipe to frost a 13×9×2-inch cake. Or freeze half of the frosting in a freezer container for up to 3 months; thaw at room temperature before using.)
*Test Kitchen Tip: For a bright white frosting, use clear vanilla.
PER 1/12 RECIPE: 298 cal., 16 g fat (4 g sat. fat), 0 mg chol., 2 mg sodium, 38 g carb., 0 g fiber, 0 g pro.
START TO FINISH: 20 minutes
MAKES: about 4 cups
1. Allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar until frosting reaches spreading consistency. This makes enough to frost the tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13×9×2-inch cake.) Cover and store the frosted cake in refrigerator.
Cocoa-Cream Cheese Frosting: Prepare as above, except beat ½ cup unsweetened cocoa powder into the cream cheese mixture and reduce powdered sugar to 5 to 5½ cups.
PER 1/12 RECIPE (PLAIN OR COCOA VARIATION): 348 cal., 14 g fat (9 g sat. fat), 41 mg chol., 116 mg sodium, 4 g carb., 0 g fiber, 1 g pro.
START TO FINISH: 15 minutes
MAKES: about 4 cups
1. In a chilled medium mixing bowl beat whipping cream, sour cream, sugar, and vanilla with an electric mixer on medium-high speed until medium-stiff peaks form. This frosts tops and sides of two 8- or 9-inch cake layers or one 10-inch tube cake. Store frosted cake in the refrigerator and serve the same day it is made.
PER 1/16 RECIPE: 124 cal., 12 g fat (7 g sat. fat), 43 mg chol., 15 mg sodium, 4 g carb., 0 g fiber, 1 g pro.
START TO FINISH: 25 minutes
MAKES: about 5 cups
1. In a 3-quart top of a double boiler combine sugar, water, egg whites, and cream of tartar. Beat with an electric mixer on low speed for 30 seconds.
2. Place the pan over boiling water (upper pan should not touch the water). Cook, beating constantly with the electric mixer on high speed, for 10 to 13 minutes or until an instant-read thermometer registers 160°F when inserted in the mixture, stopping beaters and quickly scraping bottom and sides of pan every 5 minutes to prevent sticking. Remove pan from the heat; add 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 10-inch tube cake. Store frosted cake in the refrigerator and serve the same day it is made.
PER 1/12 RECIPE: 101 cal., 0 g fat, 0 mg chol., 9 mg sodium, 25 g carb.,0 g fiber, 1 g pro.
