Makes: Enough for any sheet cake or round layer cake
Time: 10 minutes
A cake soak not only enhances the flavor of any cake; it also changes the texture and extends its shelf life. The process of the cake steeping in the soak turns it into something almost like a structured pudding. It’s best to use a real vanilla bean here for rich, oomphy flavor, but extract will do in a pinch.
1. Put ½ cup water, the sugar, and the butter in a small saucepan. If you’re using a vanilla bean, split it in half lengthwise and use a small knife to scrape the seeds into the butter mixture; add the pod. Cook at a slow bubble, whisking frequently, until the sugar is dissolved and the liquid is slightly thickened, about 10 minutes. If you’re using vanilla extract, add it now. Let cool to room temperature, then remove and discard the pod.
2. Leave the cake in the pan (or return it if it was out cooling); pour the soak over the cake and let it sit for at least an hour. You can also poke holes in the cake with a fork before pouring in the soak. Alternatively, brush the soak over cake layers before frosting and stacking. (If you’re not using it immediately, put the soak in a jar and refrigerate for a day or two; bring to room temperature before using.)
RICH VANILLA CAKE SOAK A more intense, robust flavor. Substitute cream, half-and-half, or milk for the water. Use 2 tablespoons sugar and add a pinch of salt.
LEMON CAKE SOAK Delicious on Lemon-Poppy Bread: Omit the vanilla bean. Use only ¼ cup water and add ¼ cup fresh lemon juice once you remove it from the heat.
BOOZY CAKE SOAK For adults only; try this on Boozy Applesauce Cake, Olive Oil Cake, or Orange Grand Marnier Cake: Use ¼ cup water and ¼ cup bourbon or Calvados, whiskey, rum, brandy, cognac, limoncello, Cointreau, or any compatible liquor. If you like, you can bring the mixture to a boil, then continue to simmer for about 5 minutes, until the liquid reduces to a thin syrupy consistency and the alcohol has cooked out.
VANILLA–BROWN SUGAR CAKE SOAK For a hint of caramel on Brown Butter Genoise or Brown Sugar Applesauce Cake: Substitute brown sugar for the granulated sugar.
COFFEE-CINNAMON CAKE SOAK The perfect soak for an after-dinner or brunch treat; use it on Chocolate-Cinnamon Cake, Honey-Spice Cake, or Vanilla Latte Cake: Substitute freshly brewed strong coffee for the water. Omit the vanilla bean and add 1 teaspoon cinnamon. In Step 1, combine the sugar, butter, and cinnamon; cook and let sit, then add the coffee.
ORANGE CAKE SOAK Perfect on Olive Oil Cake and Chocolate-Ricotta Pound Cake with Orange: Substitute fresh orange juice for the water and add 1 tablespoon grated orange zest.
HONEY CAKE SOAK A natural pairing with Honey-Spice Cake: Substitute honey for the sugar. Omit the vanilla.
COCONUT-PINEAPPLE CAKE SOAK Tropical and “creamy” from the coconut milk; add a splash of rum if you like. Pour it on top of Coconut Oil Cake: Substitute ¼ cup coconut milk and ¼ cup pineapple juice for the water. Omit the vanilla.