CAKES FOR A CROWD
Peanut-Cola Cake
MAKES: 12 SERVINGS
HANDS-ON: 20 MIN.
TOTAL: 1 HOUR, INCLUDING FROSTING
The South’s favorite drink is a key ingredient in this moist Peanut-Cola Cake and is the reason this cake bakes up so moist and tender.
INGREDIENTS
1 cup cola soft drink
1/2 cup buttermilk
1 cup butter, softened
13/4 cups sugar
2 large eggs, lightly beaten
2 tsp. vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 tsp. baking soda
Vegetable cooking spray
Peanut Butter Poured Icing
1 cup chopped honey-roasted peanuts
1. Preheat oven to 350°. Combine cola and buttermilk in a 2-cup measuring cup.
2. Beat butter at low speed with an electric mixer until creamy. Gradually add sugar, beating until blended. Add eggs and vanilla; beat at low speed just until blended.
3. Combine flour and next 2 ingredients in a medium bowl. Add to butter mixture alternately with cola mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Lightly grease a 13- x 9-inch pan with cooking spray. Pour batter into pan.
4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes.
5. Meanwhile, prepare Peanut Butter Poured Icing. Pour over warm cake. Sprinkle with chopped peanuts.
Peanut Butter Poured Icing
Melt 1/4 cup butter in a large saucepan over medium heat. Whisk in 3/4 cup milk, and bring to a boil, whisking constantly. Reduce heat to low, and whisk in 1 cup creamy peanut butter until smooth. Gradually whisk in 1 (16-oz.) package powdered sugar until smooth; remove from heat, and whisk in 1 tsp. vanilla. Use immediately. Makes 3 cups.
This homestyle cake tastes divine but isn’t the prettiest. Be sure to serve it already sliced and either on some dainty dessert plates or gathered upon a pedestal.
Peanut Butter-Chocolate Cake
MAKES: 20 SERVINGS
HANDS-ON: 20 MIN.
TOTAL: 2 HOURS, 20 MIN.
INGREDIENTS
Shortening
3 cups all-purpose flour
1/3 cup unsweetened dark baking cocoa
11/2 tsp. baking soda
1 tsp. table salt
11/4 cups packed dark brown sugar
11/4 cups granulated sugar
1 cup butter, softened
4 large eggs
1 (8-oz.) package semisweet chocolate baking squares, melted and cooled
11/2 tsp. vanilla extract
12/3 cups buttermilk
1 cup strong brewed coffee (room temperature)
Peanut Butter Frosting
Garnish: 12 peanut butter cream-filled chocolate sandwich cookies, chopped
1. Preheat oven to 350°. Grease (with shortening) and lightly flour a 13- x 9-inch pan.
2. Mix flour, cocoa, baking soda, and salt in a medium bowl; set aside. Beat brown sugar, granulated sugar, and 1 cup butter at medium speed with an electric mixer 2 minutes or until light and fluffy. Add eggs, 1 at a time, beating until well blended. Add melted chocolate and vanilla, beating until blended. Alternately add flour mixture and buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat in coffee until blended. Pour batter into prepared pan.
3. Bake at 350° for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Spread top of cake with frosting.
Peanut Butter Frosting
Beat 1/2 cup softened butter, 1/2 cup creamy peanut butter, and 2 (3-oz.) packages softened cream cheese at medium speed with an electric mixer 2 minutes or until blended. Gradually beat in 1 (16-oz.) package powdered sugar at low speed until blended. Beat in 1 Tbsp. whipping cream and 2 tsp. vanilla.
This sheet cake relies on baking soda—not baking powder—to rise when baked. The acidity of the cocoa, buttermilk, and coffee all help the baking soda do its job.
Mississippi Mud Cake
MAKES: 15 SERVINGS
HANDS-ON: 15 MIN.
TOTAL: 51 MIN.
Just like the banks of the Mississippi River, this cake is ooey, gooey, and chocolate-brown. The original Mississippi mud cake is thought to have been created by World War II-era cooks who found a way to use available ingredients to make a dense chocolate cake.
INGREDIENTS
Shortening
1 cup butter
1 (4-oz.) semisweet chocolate baking bar, chopped
2 cups sugar
11/2 cups all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 tsp. vanilla extract
3/4 tsp. table salt
1 (10.5-oz.) bag miniature marshmallows
Chocolate Frosting
1 cup chopped toasted pecans
1. Preheat oven to 350°. Grease (with shortening) a 15- x 10-inch jelly-roll pan.
2. Microwave 1 cup butter and chocolate bar in a large microwave-safe glass bowl at HIGH 1 minute, stirring at 30-second intervals. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into prepared pan.
3. Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.
Chocolate Frosting
Melt 1/2 cup butter in a saucepan over medium heat. Whisk in ⅓ cup milk and 1/4 cup unsweetened cocoa, and bring mixture to a boil, whisking constantly. Remove from heat. Gradually add 1 (16-oz.) package powdered sugar, stirring until smooth; stir in 1 tsp. vanilla. Use immediately. Makes 3 cups.
To thin frosting, add 1 Tbsp. milk. To serve remaining Chocolate Frosting over pound cake or ice cream, microwave frosting in a medium-size microwave-safe glass bowl at HIGH 15 seconds or until warm.
Chocolate Marble Sheet Cake
MAKES: 12 SERVINGS
HANDS-ON: 20 MIN.
TOTAL: 1 HOUR, 43 MIN.
This cake’s rich, creamy frosting blends coffee with cocoa for a delightful mocha flavor.
INGREDIENTS
1 cup butter, softened
13/4 cups sugar, divided
2 large eggs
2 tsp. vanilla extract
21/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. table salt
1 cup half-and-half
1/4 cup unsweetened cocoa
3 Tbsp. hot water
Shortening
Mocha Frosting
1. Preheat oven to 325°. Beat butter and 11/2 cups sugar at medium speed with a heavy-duty electric stand mixer 4 to 5 minutes or until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla.
2. Sift together flour, baking powder, and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
3. Spoon 11/4 cups batter into a 2-qt. bowl, and stir in cocoa, 3 Tbsp. hot water, and remaining 1/4 cup sugar until well blended.
4. Spread remaining vanilla batter into a greased (with shortening) and floured 15- x 10-inch jelly-roll pan. Spoon chocolate batter onto vanilla batter in pan; gently swirl with a knife or small spatula.
5. Bake at 325° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in pan on a wire rack (about 1 hour). Spread top of cake with Mocha Frosting.
Mocha Frosting
Whisk together 3 cups powdered sugar and ⅔ cup unsweetened cocoa in a medium bowl. Combine 3 Tbsp. hot coffee and 2 tsp. vanilla. Beat 1/2 cup softened butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar mixture alternately with coffee mixture, beating at low speed until blended. Beat in 3 to 4 Tbsp. half-and-half, 1 Tbsp. at a time, until smooth and mixture has reached desired consistency. Makes 2⅓ cups.
Lemon-Yogurt Crumb Cake
MAKES: 8 TO 10 SERVINGS
HANDS-ON: 30 MIN.
TOTAL: 5 HOURS, 35 MIN.
We love the swirls of lemon curd in this cake, but it’s also delicious without it.
INGREDIENTS
11/2 cups all-purpose flour
2/3 cup granulated sugar
1 Tbsp. lemon zest
1 Tbsp. orange zest
1/8 tsp. table salt
1/2 cup cold butter, cut into pieces
1/2 cup butter, softened
11/2 cups granulated sugar, divided
3 large eggs, separated
11/2 cups all-purpose flour
1/8 tsp. baking soda
1/2 cup plain Greek yogurt
1 Tbsp. lemon zest
Shortening
3/4 cup Quick and Easy Lemon Curd
1/4 cup powdered sugar
1. Preheat oven to 350°. Combine first 5 ingredients; cut cold butter into flour mixture with a pastry blender until crumbly. Cover and chill until ready to use.
2. Beat softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Add 11/4 cups granulated sugar, beating 3 minutes or until fluffy. Add egg yolks, 1 at a time, beating just until yellow disappears. Stir together flour and baking soda; add to butter mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lemon zest.
3. Beat egg whites at high speed until foamy; gradually add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form. Fold into batter. Pour batter into a greased (with shortening) and floured 9-inch square (2-inch-deep) pan. Dollop with Quick and Easy Lemon Curd; gently swirl with a knife. Sprinkle crumb topping over batter.
4. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; dust with powdered sugar. Serve warm, or cool on a wire rack 1 hour.
Quick and Easy Lemon Curd
1. Grate zest from 6 lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.
2. Beat 1/2 cup softened butter and 2 cups sugar at medium speed with an electric mixer until blended. Add 4 large eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer to a 3-qt. microwave-safe bowl. Microwave at HIGH 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred.
3. Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks. Makes 2 cups.
Pink Lemonade Cake
MAKES: 15 SERVINGS
HANDS-ON: 35 MIN.
TOTAL: 2 HOURS, 15 MIN.
INGREDIENTS
Shortening
23/4 cups all-purpose flour
12/3 cups granulated sugar
1 cup milk
3/4 cup butter, softened
1/2 cup presweetened pink lemonade flavor drink mix (from 19-oz. container)
3 tsp. baking powder
2 tsp. vanilla extract
1 tsp. grated lemon zest
1/4 tsp. table salt
4 large egg whites
1 whole large egg
Pink Lemonade Frosting
Garnishes: pink decorating sugar, edible pink pearls
1. Preheat oven to 350°. Grease (with shortening) and lightly flour a 13- x 9-inch pan.
2. Beat flour and next 8 ingredients at low speed with an electric mixer 30 seconds, scraping down sides as needed. Beat at high speed 2 minutes, scraping down sides as needed. Beat in egg whites and egg at high speed 2 minutes, scraping down sides as needed. Pour batter into prepared pan.
3. Bake at 350° for 35 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Spread top of cake with frosting.
NOTE: We tested with Country Time Pink Lemonade Flavor Drink Mix.
Pink Lemonade Frosting
Stir 1/4 cup presweetened pink lemonade flavor drink mix in 3 Tbsp. water until dissolved. Beat 1/2 cup softened butter, 1 Tbsp. whipping cream, 1 tsp. lemon zest, and lemonade mixture at low speed with an electric mixer 30 seconds or until creamy. Gradually add 1 (16-oz.) package powdered sugar, beating at low speed until blended. Gradually beat in 1 to 2 Tbsp. whipping cream, 1 tsp. at a time, to make frosting smooth and spreadable.
Using a presweetened and flavored drink mix is a super-easy shortcut for adding a bunch of flavor to baked goods. For this recipe, you can substitute regular lemonade drink mix, if preferred.
Strawberry Shortcake
MAKES: 8 SERVINGS
HANDS-ON: 30 MIN.
TOTAL: 2 HOURS, 8 MIN.
Whipped cream and sliced fresh strawberries crown each layer of this delectable party-size shortcake.
INGREDIENTS
2 (16-oz.) containers fresh strawberries, sliced
1/4 to 1/2 cup granulated sugar
1/2 cup butter, softened and divided
2 cups all-purpose flour
1 Tbsp. plus 1 tsp. baking powder
1/4 tsp. table salt
1/4 cup granulated sugar
Dash of ground nutmeg
1/2 cup milk
2 large eggs, separated
1/4 cup granulated sugar
1 cup whipping cream
1/4 cup powdered sugar
Garnishes: sliced fresh strawberries and leaves
1. Combine sliced strawberries and desired amount of granulated sugar; stir gently, and chill 1 to 2 hours. Drain.
2. Preheat oven to 450°. Butter 2 (9-inch) round cake pans with 1/2 tsp. butter each. Combine flour and next 4 ingredients in a large bowl; cut in remaining butter with a pastry blender until mixture is crumbly.
3. Whisk together milk and egg yolks. Add to flour mixture; stir with a fork until a soft dough forms. Pat dough out into prepared cake pans. (Dough will be sticky; moisten fingers with water as necessary.)
4. Beat egg whites at medium speed with an electric mixer just until stiff peaks form. Brush surface of dough with beaten egg white; sprinkle with 1/4 cup granulated sugar.
5. Bake at 450° for 8 to 10 minutes or until layers are golden brown. (Layers will be thin.) Remove from pans to wire racks, and let cool completely (about 30 minutes).
6. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Place 1 cake layer on a serving plate. Spread half of whipped cream over layer, and arrange half of sweetened strawberries on top. Repeat procedure with remaining layer, whipped cream, and sweetened strawberries, reserving a small amount of whipped cream. Top cake with remaining whipped cream. Store in refrigerator.
For best results, whip cream and assemble cake just before serving. Pile whipped cream in the center of the first layer; when you add the second layer, it will press the cream outward.
Hawaiian Sheet Cake
MAKES: 15 SERVINGS
HANDS-ON: 15 MIN
TOTAL: 2 HOURS, 30 MIN.
INGREDIENTS
Shortening
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. table salt
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
2 very ripe bananas, mashed (to equal 1 cup)
3 large eggs, beaten
1 cup flaked coconut
1 (8-oz.) can crushed pineapple, undrained
1 (16-oz.) container cream cheese frosting
1/2 cup flaked coconut, toasted
15 dried banana chips (about 1/2 cup), if desired
1. Preheat oven to 350°. Grease (with shortening) and lightly flour a 13- x 9-inch pan.
2. Mix flour, baking soda, salt, cinnamon, and allspice in a large bowl; set aside. Mix granulated sugar, brown sugar, oil, bananas, and eggs with whisk in a medium bowl. Add to flour mixture, stirring with whisk until blended. Stir in coconut and pineapple. Pour batter into prepared pan.
3. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 1 hour and 30 minutes).
4. Spread top of cake with frosting; sprinkle with toasted coconut. Top each serving with 1 banana chip.
To mash bananas for this recipe, be sure to start with very ripe bananas. You can easily crush them with clean hands, or you can use a potato masher, mashing them in a small bowl before adding to batter.
Dutch Sorghum Cake
MAKES: 2 (9-INCH) SQUARE CAKES
HANDS-ON: 25 MIN.
TOTAL: 1 HOUR, 50 MIN.
INGREDIENTS
1 cup sugar
1 cup shortening
1 cup sorghum syrup
3 large eggs
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground cinnamon
1 cup buttermilk
1 cup raisins
1 cup chopped dates
1 cup chopped toasted pecans
Shortening
Coffee Glaze
1. Preheat oven to 325°. Beat sugar and shortening at medium speed with an electric mixer until fluffy. Stop mixer, and add sorghum; beat just until blended. Add eggs, 1 at a time, beating until blended after each addition.
2. Combine flour and next 4 ingredients; gradually add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in raisins, dates, and pecans. Spoon into 2 greased (with shortening) and floured 9-inch square pans.
3. Bake at 325° for 32 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 45 minutes). Drizzle each cake with Coffee Glaze.
Coffee Glaze
Whisk together 1 cup powdered sugar and 11/2 Tbsp. coffee in a small bowl until smooth. Makes about ⅓ cup.
This recipe is super-moist and flavorful thanks to the addition of sorghum, raisins, and dates. If you’re not a date lover, you can omit them and increase raisins to 2 cups.
Fresh Apple Cake
MAKES: 12 TO 15 SERVINGS
HANDS-ON: 30 MIN.
TOTAL: 2 HOURS
Thinly sliced apples create rich, moist layers of fruit within this cake recipe.
INGREDIENTS
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. table salt
21/2 lb. Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges
11/2 cups chopped toasted pecans
Vegetable cooking spray
Browned-Butter Frosting
1. Preheat oven to 350°. Stir together butter and next 3 ingredients in a large bowl until blended.
2. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Lightly grease a 13- x 9-inch pan with cooking spray. Pour batter into pan.
3. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread Browned-Butter Frosting over top of cake; sprinkle with remaining 1/2 cup pecans.
NOTE: Total time does not include preparing frosting.
Browned-Butter Frosting
Cook 1 cup butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify. Beat butter at medium speed with an electric mixer until fluffy; gradually add 1 (16-oz.) package powdered sugar alternately with 1/4 cup milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in 1 tsp. vanilla. Makes about 31/2 cups.
Sweet Potato Sheet Cake
MAKES: 24 SERVINGS
HANDS-ON: 25 MIN.
TOTAL: 2 HOURS, 5 MIN.
With the rich ingredient pair, bacon and sweet potato, your guests will never guess that this cake started with a boxed mix!
INGREDIENTS
Vegetable cooking spray or shortening
1 (15.25-oz.) box yellow cake mix
3/4 cup milk
1/3 cup vegetable oil
3 large eggs
11/2 cups mashed cooked sweet potatoes
11/2 tsp. apple pie spice
Bacon-Cream Cheese Frosting
1/2 cup coarsely chopped toasted pecans
1. Preheat oven to 350°. Lightly grease a 13- x 9-inch pan with cooking spray or shortening.
2. Beat cake mix and next 5 ingredients at low speed with an electric mixer 30 seconds. Beat at medium speed 2 minutes. Pour batter into prepared pan.
3. Bake at 350° for 34 to 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
4. Spread top of cake with frosting; sprinkle with toasted pecans. Store covered in refrigerator.
Bacon-Cream Cheese Frosting
Beat 1 (8-oz.) package softened cream cheese and 1/4 cup softened butter at medium speed with an electric mixer 2 minutes or until creamy. Beat in 21/2 cups powdered sugar, ⅔ cup brown sugar, and 1/2 tsp. vanilla. Stir in 7 cooked and crumbled bacon slices.
This recipe would also make wonderfully decadent cupcakes. Just follow baking directions on cake mix package for cupcakes.
Brown Sugar-Rum Cake
MAKES: 18 SERVINGS
HANDS-ON: 20 MIN.
TOTAL: 1 HOUR, 55 MIN.
INGREDIENTS
Shortening
21/2 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. table salt
12/3 cups packed dark brown sugar
1 cup butter, softened
3 large eggs
3 tsp. vanilla extract
3/4 cup buttermilk
Simple Rum Frosting
1 cup coarsely chopped toasted pecans
1. Preheat oven to 350°. Grease (with shortening) and lightly flour a 13- x 9-inch pan. Mix flour, baking powder, baking soda, and salt in a medium bowl; set aside.
2. Beat brown sugar and butter at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into prepared pan.
3. Bake at 350° for 32 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
4. Spread top of cake with frosting; sprinkle with pecans.
Simple Rum Frosting
Beat 3 cups powdered sugar and 3/4 cup softened butter at medium speed with an electric mixer until light and fluffy. Beat in 2 Tbsp. rum.
Just 2 Tbsp. of rum in the frosting gives this whole cake a burst of flavor. For a nonalcoholic version, substitute Cream Cheese Frosting.