Cake Magic!

V Makes 4 cups (enough for one 8- or 9-inch Two-layer cake, one 13 x 9-inch sheet cake, One 10-inch Bundt cake, or 24 cupcakes)

2½ cups all-purpose flour

1½ cups sugar

¾ teaspoon baking soda

¾ teaspoon baking powder

1 teaspoon table salt (see Note)

Place all of the ingredients in a large bowl and whisk together well to combine. Whisk the mix again before measuring.

NOTE: It’s important to use table salt in the cake mix; other types will eventually settle out of the mix.

Gluten-Free Cake Magic! Cake Mix

Makes 4 cups (enough for One 8- or 9-inch two-layer cake, one 13 x 9-inch sheet cake, one 10-inch Bundt cake, or 24 cupcakes)

1 cup white rice flour (see Notes)

½ cup tapioca flour

⅓ cup coconut flour

⅔ cup millet flour

1½ cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon table salt (see Notes)

Place all of the ingredients in a large bowl and whisk together well to combine. Whisk the mix well before measuring.

NOTES: This blend of alternative flours has been chosen to mimic the qualities of all-purpose flour. It is a carefully calculated balance of protein, fat, and starch that makes a cake that is both soft and sturdy. If the flours are swapped or substituted, the result will change significantly. You can find individual flours on the shelves of national health-food retailers, such as Whole Foods, or online.

Be sure to use table salt here—other kinds will eventually settle out of the mix.

A Note on Prep, Storage + Big Batches

These mixes beg to be made ahead and kept on hand for whenever cake inspiration strikes. Make them in large batches and store them in a cool, dry pantry in an airtight container or resealable bag labeled with the date; they will keep for up to three months. When making a big batch, take extra care in whisking together the ingredients to ensure they’re evenly incorporated—whisk them again just before you make your next cake, for good measure.

TO MAKE 8 CUPS MIX (ENOUGH FOR TWO Cake Magic! CakeS):

Double the original recipe: 5 cups all-purpose flour + 3 cups sugar + 1½ teaspoons baking soda + 1½ teaspoons baking powder + 2 teaspoons table salt

TO MAKE 12 CUPS MIX (ENOUGH FOR THREE Cake Magic! CakeS):

Triple the original recipe: 7½ cups all-purpose flour + 4½ cups sugar + 2¼ teaspoons baking soda + 2¼ teaspoons baking powder + 1 tablespoon table salt

Vanilla Cake

Makes one 8- or 9-inch two-layer cake (or one 10-inch Bundt cake, one 13 x 9-inch sheet cake, or 24 cupcakes)

Unsalted butter, at room temperature, for greasing the pans

All-purpose flour, for dusting the pans

4 cups dry Cake Magic! Cake Mix, whisked well before measuring

¾ cup full-fat plain yogurt (preferably not Greek yogurt, see Making Substitutions)

1 cup (2 sticks) unsalted butter, melted and cooled, or 1 cup vegetable oil

¾ cup water

2 teaspoons pure vanilla extract

4 large eggs, at room temperature

1 Preheat the oven to 350°F. Butter the bottom and side of the pan(s). Dust with flour to coat, then invert and tap out any excess. (If making cupcakes, use liners instead of greasing and coating the tins.)

2 Place the cake mix in a large bowl. Stir in the yogurt, butter, water, vanilla, and eggs until moistened and no lumps remain (be careful not to overmix). Divide the batter between the prepared pans.

3 Bake until the layers are domed and golden brown, and a few moist crumbs cling to a skewer inserted in the center of the cake, 35 to 40 minutes (40 to 50 minutes for a Bundt, 25 to 30 minutes for a 13 by 9-inch cake, and 20 to 25 minutes for cupcakes). (At this point, coat the layers with syrup as directed and let them cool completely in the pans.)

Variations

Buttermilk Cake: Substitute buttermilk for the yogurt.

Vanilla-Cinnamon Cake: Whisk 2 teaspoons ground cinnamon into the cake mix before adding the remaining ingredients.

Confetti Cake: Stir ½ cup rainbow sprinkles into the batter just before pouring it into the pans.

Pineapple Upside-Down Cake: Toss together 2 cups chopped fresh pineapple and ½ cup sugar in a small bowl. Divide the fruit mixture between the prepared pans, along with any accumulated juices. Prepare the batter and pour it over the fruit.

Vanilla–Olive Oil Cake: Substitute olive oil for the melted butter.

Gluten-Free Vanilla Cake: Dust the pan(s) with white rice flour. Use Gluten-Free Cake Magic! Cake Mix for the cake mix.

Vegan Vanilla Cake: Grease the pan(s) with non-hydrogenated vegetable shortening and dust with flour. Whisk together the dry ingredients as directed. In a blender, combine 4 ounces firm tofu (crumbled and packed into ½ cup), 1½ cups water, 1 teaspoon cider vinegar or distilled white vinegar, 1 cup vegetable oil (instead of the melted butter), and vanilla. Blend until smooth and the texture of heavy cream, 30 seconds to 1 minute. (Omit the yogurt, eggs, and ¾ cup water.) Add the tofu mixture to the dry ingredients in Step 2 and proceed as directed.

Darkest Chocolate Cake

Makes one 8- or 9-inch two-layer cake (or one 10-inch Bundt cake, one 13 x 9-inch sheet cake, or 24 cupcakes)

Unsalted butter, at room temperature, for greasing the pans

½ cup sifted, unsweetened cocoa powder, plus extra for dusting the pans

4 cups dry Cake Magic! Cake Mix, whisked well before measuring

¼ teaspoon baking soda

4 ounces semisweet chocolate, melted and cooled

¾ cup full-fat plain yogurt (preferably not Greek yogurt see Making Substitutions)

1 cup (2 sticks) unsalted butter, melted and cooled, or 1 cup vegetable oil

1 cup water

4 large eggs, at room temperature

1 Preheat the oven to 350°F. Butter the bottom and sides of the pan(s). Dust with cocoa powder to coat, then invert and gently tap out any excess. (If making cupcakes, use liners instead of greasing and coating the tins.)

2 Whisk together the ½ cup cocoa powder, cake mix, and baking soda in a large bowl to combine. Stir in the melted chocolate, yogurt, butter, water, and eggs until moistened and no lumps remain (be careful not to overmix). Divide the batter between the prepared pans.

3 Bake until the layers are domed and fragrant, and a few moist crumbs cling to a skewer inserted in the center of the cake, 35 to 40 minutes (40 to 50 minutes for a Bundt, 25 to 30 minutes for a 13 by 9-inch cake, and 20 to 25 minutes for cupcakes). (At this point, coat the layers with syrup as directed and let them cool completely in the pans.)

Variations

Cola Cake: Substitute cola (not diet) for the water.

Gluten-Free Darkest Chocolate Cake: Dust the pan(s) with unsweetened cocoa powder. Use Gluten-Free Cake Magic! Cake Mix for the cake mix and certified gluten-free semisweet chocolate, melted and cooled.

Vegan Darkest Chocolate Cake: Grease the pan(s) with non-hydrogenated vegetable shortening and dust them with unsweetened cocoa powder. Whisk together the dry ingredients as directed. In a blender, combine 4 ounces firm tofu (crumbled and packed into ½ cup); 1½ cups water; 1 teaspoon cider vinegar or distilled white vinegar; 1 cup vegetable oil (instead of the melted butter); and 4 ounces dairy-free semisweet chocolate, melted and cooled. Blend until smooth and the texture of heavy cream, 30 seconds to 1 minute. (Omit the yogurt, eggs, and the 1 cup water.) Add the tofu mixture to the dry ingredients and proceed as directed.

Lemon Cake

Makes one 8- or 9-inch two-layer cake (or one 10-inch Bundt cake, one 13 x 9-inch sheet cake, or 24 cupcakes)

Unsalted butter, at room temperature, for greasing the pans

All-purpose flour, for dusting the pans

3½ cups dry Cake Magic! Cake Mix, whisked well before measuring

2 tablespoons finely grated fresh lemon zest

¼ teaspoon baking powder

¼ teaspoon baking soda

¾ cup whole milk

1 cup (2 sticks) unsalted butter, melted and cooled, or 1 cup vegetable oil

3 tablespoons freshly squeezed lemon juice

4 large eggs, at room temperature

2 Whisk together the cake mix, lemon zest, baking powder, and baking soda in a large bowl. Stir in the milk, butter, lemon juice, and eggs until moistened and no lumps remain (be careful not to overmix). Divide the batter between the prepared pans.

3 Bake until the layers are evenly golden brown and a few moist crumbs cling to a skewer inserted in the center of the cake, 32 to 36 minutes (40 to 50 minutes for a Bundt, 25 to 35 minutes for a 13 by 9-inch cake, and 20 to 25 minutes for cupcakes). (At this point, coat the layers with syrup as directed and let them cool completely in the pans.)

Variations

Grapefruit Cake: Substitute freshly squeezed grapefruit juice for the lemon juice and grapefruit zest for the lemon zest.

Lemon–Poppy Seed Cake: Add 1 tablespoon poppy seeds to the dry ingredients.

Lemon-Ricotta Cake: Substitute ½ cup whole-milk ricotta mixed with ¼ cup water for the ¾ cup whole milk.

Lime Cake: Substitute freshly squeezed lime juice for the lemon juice and lime zest for the lemon zest.

Orange Cake: Substitute freshly squeezed orange juice for the lemon juice and orange zest for the lemon zest.

Gluten-Free Lemon Cake: Dust the pans with white rice flour. Use Gluten-Free Cake Magic! Cake Mix for the cake mix.

Vegan Lemon Cake: Grease the pans with non-hydrogenated vegetable shortening and dust with flour. Whisk together the dry ingredients as directed. In a blender, combine 4 ounces firm tofu (crumbled and packed into ½ cup), 1½ cups water, 3 tablespoons freshly squeezed lemon juice, and 1 cup vegetable oil (instead of the melted butter), and blend until smooth. (Omit the eggs and milk.) Add the tofu mixture to the dry ingredients in Step 2 and proceed as directed.

Brown Sugar Cake

Makes one 8- or 9-inch two-layer cake (or one 10-inch Bundt cake, one 13 x 9-inch sheet cake, or 24 cupcakes)

Unsalted butter, at room temperature, for greasing the pans

All-purpose flour, for dusting the pans

4 cups dry Cake Magic! Cake Mix, whisked well before measuring

¼ teaspoon baking soda

⅓ cup packed light brown sugar

1 cup (2 sticks) unsalted butter, melted and cooled, or 1 cup vegetable oil

¾ cup full-fat plain yogurt (preferably not Greek yogurt, see Making Substitutions)

⅔ cup water

1 tablespoon unsulfured molasses

1 teaspoon pure vanilla extract

4 large eggs, at room temperature

2 Whisk together the cake mix, baking soda, and brown sugar in a large bowl. Stir in the butter, yogurt, water, molasses, vanilla, and eggs until moistened and no lumps remain (be careful not to overmix). Divide the batter between the prepared pans.

3 Bake until the layers are domed and a few moist crumbs cling to a skewer inserted in the center of the cake, 40 to 45 minutes (40 to 50 minutes for a 10-inch Bundt, 25 to 35 minutes for a 13 by 9-inch cake, and 20 to 25 minutes for cupcakes). (At this point, coat the layers with syrup as directed and let them cool completely in the pans.)

Variations

Brown Sugar–Cinnamon Cake: Add 1 teaspoon ground cinnamon to the dry mix.

Brown Sugar–Cinnamon Raisin Cake: Add 1 teaspoon ground cinnamon to the cake mix. Stir 1 cup raisins into the batter before dividing it between the prepared pans.

Brown Sugar–Nut Cake: Add 1 teaspoon ground cinnamon to the cake mix. Stir 1 cup chopped walnuts or pecans into the batter before dividing it.

Browned Butter Cake: Melt 1 cup (2 sticks) unsalted butter in a medium saucepan over medium heat. Let simmer and foam until speckled and golden brown, 6 to 8 minutes. Let the browned butter cool completely before substituting for melted butter in recipe.

Chocolate Chip Cookie Cake: Stir 1 cup semisweet chocolate chips into the batter before dividing it.

Root Beer Cake: Substitute root beer (not diet) for the water.

Gluten-Free Brown Sugar Cake: Dust the pans with white rice flour. Use Gluten-Free Cake Magic! Cake Mix for the cake mix.

Vegan Brown Sugar Cake: Grease the pans with non-hydrogenated vegetable shortening and dust with flour. Whisk together the dry ingredients as directed. In a blender, combine 4 ounces firm tofu (crumbled and packed into ½ cup), 1½ cups water, 1 teaspoon cider vinegar or distilled white vinegar, and 1 cup vegetable oil (instead of the melted butter), and blend until smooth. (Omit the yogurt, eggs, and ⅔ cup water.) Add the tofu mixture to the dry ingredients in Step 2, and proceed as directed.

Apple Cake

Makes one 8- or 9-inch two-layer cake (or one 10-inch Bundt cake, one 13 x 9-inch sheet cake, or 24 cupcakes)

Unsalted butter, at room temperature, for greasing the pans

All-purpose flour, for dusting the pans

4 cups dry Cake Magic! Cake Mix, whisked well before measuring

1 teaspoon baking powder

½ cup full-fat plain yogurt (preferably not Greek yogurt, see Making Substitutions)

1 cup (2 sticks) unsalted butter, melted and cooled, or 1 cup vegetable oil

¼ cup water

4 large eggs, at room temperature

3 cups peeled, coarsely grated apple

2 Whisk together the cake mix and baking powder in a large bowl. Stir in the yogurt, butter, water, and eggs until moistened and no lumps remain (be careful not to overmix). Stir in the grated apple. Divide the batter between the prepared pans.

3 Bake until the layers are evenly golden on top and a few moist crumbs cling to a skewer inserted in the center of the cake, 40 to 45 minutes (40 to 50 minutes for a Bundt, 25 to 30 minutes for a 13 by 9-inch cake, and 25 to 30 minutes for cupcakes). (At this point, coat the layers with syrup as directed and let them cool completely in the pans.)

Variations

Apple Cider Cake: Substitute unfiltered apple cider or apple juice for the water.

Banana Cake: Substitute 1 cup mashed banana (from 2 overripe bananas) for the apple.

Carrot Cake: Substitute grated carrot for the apple.

Carrot-Lime Cake: Add 2 tablespoons freshly grated lime zest to the dry ingredients; substitute grated carrot for the apple.

Fresh Blueberry Cake: Substitute 1 cup pureed fresh blueberries for the apple.

Pear Cake: Substitute peeled and grated firm, ripe pear for the apple.

Pumpkin Cake: Stir 2 teaspoons ground cinnamon and 1 teaspoon ground nutmeg into the dry ingredients; substitute 1 cup canned pumpkin for the apple.

Zucchini Cake: Substitute grated zucchini for the apple.

Gluten-Free Apple Cake: Dust the pan(s) with white rice flour. Use Gluten-Free Cake Magic! Cake Mix for the cake mix.

Vegan Apple Cake: Grease the pan(s) with non-hydrogenated vegetable shortening and dust with flour. Whisk together the dry ingredients as directed. In a blender, combine 4 ounces firm tofu (crumbled and packed into ½ cup), ¾ cup water, 1 teaspoon cider vinegar or distilled white vinegar, and 1 cup vegetable oil (instead of the melted butter), and blend until smooth and the texture of heavy cream, 30 seconds to 1 minute. (Omit the yogurt, eggs, and the ¼ cup water.) Add the tofu mixture to the dry ingredients in Step 2, add the apple, and proceed as directed.

Peanut Butter Cake

Makes one 8- or 9-inch two-layer cake (or one 10-inch Bundt cake, one 13 x 9-inch sheet cake, or 24 cupcakes)

Unsalted butter, at room temperature, for greasing the pans

All-purpose flour, for dusting the pans

4 cups dry Cake Magic! Cake Mix, whisked well before measuring

¾ cup full-fat plain yogurt (preferably not Greek yogurt, see Making Substitutions)

½ cup smooth peanut butter

4 large eggs, at room temperature

1 cup (2 sticks) unsalted butter, melted and cooled, or 1 cup vegetable oil

1 cup water

2 Place the cake mix in a large bowl. Whisk together the yogurt, peanut butter, and eggs in a small bowl. Add the peanut butter mixture, butter, and water to the cake mix and stir until moistened and no lumps remain (be careful not to overmix). Divide the batter between the prepared pans.

3 Bake until the layers are domed and a few moist crumbs cling to a skewer inserted in the center of the cake, 32 to 36 minutes (40 to 50 minutes for a Bundt, 25 to 35 minutes for a 13 by 9-inch cake, and 20 to 25 minutes for cupcakes). (At this point, coat the layers with syrup as directed and let them cool completely in the pans.)

Variations

Almond Butter Cake: Substitute ½ cup natural almond butter for the peanut butter.

Cashew Butter Cake: Substitute ½ cup natural cashew butter for the peanut butter.

Pistachio Cake: Process 1 cup shelled unsalted pistachios in a food processor until they become a paste, about 5 minutes; substitute ½ cup of this pistachio butter for the peanut butter.

Spiced Almond Butter Cake: Add 1 teaspoon ground cinnamon to the cake mix; substitute ½ cup natural almond butter for the peanut butter.

Gluten-Free Peanut Butter Cake: Dust the pans with white rice flour. Use Gluten-Free Cake Magic! Cake Mix for the cake mix.

Vegan Peanut Butter Cake: Grease the pans with non-hydrogenated vegetable shortening and dust with flour. Whisk together the dry ingredients as directed. In a blender, combine 4 ounces firm tofu (crumbled and packed into ½ cup), 1½ cups water, ½ cup smooth peanut butter, 1 teaspoon cider vinegar or distilled white vinegar, and 1 cup vegetable oil (instead of the melted butter), and blend until smooth. (Omit the yogurt, eggs, and 1 cup water.) Add the tofu mixture to the dry ingredients in Step 2, and proceed as directed.

Coconut Cake

Makes one 8- or 9-inch two-layer cake (or one 10-inch Bundt cake, one 13 x 9-inch sheet cake, or 24 cupcakes)

Unsalted butter, at room temperature, for greasing the pans

All-purpose flour, for dusting the pans

4 cups dry Cake Magic! Cake Mix, whisked well before measuring

¾ cup full-fat plain yogurt (preferably not Greek yogurt, see Making Substitutions)

⅔ cup melted and cooled unsalted butter or vegetable oil

¾ cup full-fat coconut milk

2 teaspoons pure coconut extract

4 large eggs, at room temperature

2 Place the cake mix in a large bowl. Stir in the yogurt, butter, coconut milk, coconut extract, and eggs until moistened and no lumps remain (be careful not to overmix). Divide the batter between the prepared pans.

3 Bake until the layers are golden brown and a few moist crumbs cling to a skewer inserted in the center of the cake, 35 to 40 minutes (40 to 50 minutes for a Bundt, 25 to 30 minutes for a 13 by 9-inch cake, and 20 to 25 minutes for cupcakes). (At this point, coat the layers with syrup as directed and let them cool completely in the pans.)

Variations

Coconut–White Chocolate Cake: Stir 4 ounces whitechocolate, melted and cooled, into the batter before dividing it between the prepared pans.

Coconut–Chocolate Chip Cake: Stir 1 cup semisweet chocolate chips into the batter before dividing it between the prepared pans.

Spiced Coconut-Pecan Cake: Add 1½ teaspoons ground cinnamon and ½ teaspoon ground nutmeg to the dry ingredients; stir ½ cup unsweetened flaked or shredded coconut and 1 cup chopped pecans into the batter before dividing it between the prepared pans.

Gluten-Free Coconut Cake: Dust the pans with white rice flour. Use Gluten-Free Cake Magic! Cake Mix for the cake mix.

Vegan Coconut Cake: Grease the pans with non-hydrogenated vegetable shortening and dust with flour. Whisk together the dry ingredients as directed. In a blender, combine 4 ounces firm tofu (crumbled and packed into ½ cup), 1>½ cups full-fat coconut milk, 2 teaspoons coconut extract, 1 teaspoon cider vinegar or distilled white vinegar, and ⅔ cup vegetable oil (instead of the melted butter), and blend until smooth. (Omit the yogurt, coconut milk, and eggs.) Add the tofu mixture to the dry ingredients in Step 2, and proceed as directed.

Mocha Cake

Makes one 8 or 9-inch two-layer cake (or one 10-inch Bundt cake, one 13 x 9-inch sheet cake, or 24 cupcakes)

Unsalted butter, at room temperature, for greasing the pans

½ cup sifted unsweetened cocoa powder, plus extra for dusting the pans

4 cups dry Cake Magic! Cake Mix, whisked well before measuring

¼ teaspoon baking soda

¾ cup full-fat plain yogurt (preferably not Greek yogurt, see Making Substitutions)

1 cup (2 sticks) unsalted butter, melted and cooled, or 1 cup vegetable oil

1 cup brewed espresso, cooled

4 large eggs, at room temperature

1 Preheat the oven to 350°F. Butter the bottom and side of the pan(s). Dust with cocoa powder to coat, then invert and tap out any excess. (If making cupcakes, use liners instead of greasing and coating the tins.)

2 Whisk together the ½ cup cocoa powder, cake mix, and baking soda in a large bowl. Stir in the yogurt, butter, espresso, and eggs until moistened and no lumps remain (be careful not to overmix). Divide the batter between the prepared pans.

3 Bake until the layers are domed and a few moist crumbs cling to a skewer inserted in the center of the cake, 32 to 36 minutes (40 to 45 minutes for a Bundt, 25 to 35 minutes for a 13 by 9-inch cake, and 20 to 25 minutes for cupcakes). (At this point, coat the layers with syrup as directed and let them cool completely in the pans.)

Variations

Chocolate Stout Cake: Substitute stout beer, such as Guinness, for the water.

Gluten-Free Mocha Cake: Dust the pans with unsweetened cocoa powder. Use Gluten-Free Cake Magic! Cake Mix for the cake mix.

Vegan Mocha Cake: Grease the pans with non-hydrogenated vegetable shortening and dust with unsweetened cocoa powder. Whisk together the dry ingredients as directed. In a blender, combine 4 ounces firm tofu (crumbled and packed into ½ cup), ½ cup water, the cooled espresso, 1 teaspoon cider vinegar or distilled white vinegar, and 1 cup vegetable oil (instead of the melted butter), and blend until smooth. (Omit the yogurt and eggs.) Add the tofu mixture to the dry ingredients in Step 2, and proceed as directed.

The SYrups

Vanilla Syrup

GF • V Makes 1 cup

½ cup sugar

½ cup water

Pinch of salt

1 tablespoon pure vanilla extract, or the seeds scraped from 1 split vanilla bean

Combine the sugar, water, and salt in a small saucepan, bring to a boil over medium-high heat, and boil for about 5 minutes. Stir to dissolve the sugar, then stir in the vanilla and remove from the heat. Set aside to cool. Use the syrup warm or let it stand, covered, until it reaches room temperature.

Vanilla Syrup will keep, in an airtight container in the refrigerator, for up to 1 week. Reheat it in a small saucepan over low heat before using.

Variations

Chocolate Syrup: Substitute ¼ cup unsweetened cocoa powder for the vanilla.

Maple Syrup: Reduce the sugar to ⅓ cup and substitute ¼ cup maple syrup for the vanilla.

Sweet Cream Syrup

GF Makes 1 cup

½ cup sugar

½ cup heavy (whipping) cream

Pinch of salt

½ teaspoon pure vanilla extract

Combine the sugar, cream, and salt in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar. Remove from the heat, stir in the vanilla, and set aside to cool. Use the syrup warm or let it stand, covered, until it reaches room temperature.

Sweet Cream Syrup will keep, in an airtight container in the refrigerator, for up to 1 week. Reheat it in a small saucepan over low heat before using.

Variations

Milky Caramel Syrup: Stir ¼ cup Salted Caramel into the Sweet Cream Syrup until combined.

Milky Cocoa Syrup: Whisk 2 tablespoons unsweetened cocoa powder into the Sweet Cream Syrup until incorporated.

Milky Vodka Syrup: Stir 2 tablespoons vodka into the Sweet Cream Syrup along with the vanilla.

Vegan Sweet Cream Syrup: Substitute ½ cup coconut cream for the heavy cream.

Mixed Berry Syrup

GF • V Makes 1 cup

½ cup sugar

½ cup water

1 tablespoon seedless raspberry jam

1 tablespoon seedless strawberry jam

Pinch of salt

½ teaspoon pure vanilla extract

1 tablespoon cherry liqueur or Kirsch (optional but recommended)

Combine the sugar, water, jams, and salt in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar, then stir in the vanilla and liqueur, if using. Remove from the heat and set aside to steep, covered, for at least 20 minutes. Strain the syrup. Use the syrup warm or at room temperature.

Mixed Berry Syrup will keep, in an airtight container in the refrigerator, for up to 1 week. Reheat it in a small saucepan over low heat before using.

Variations

Blackberry Syrup: Substitute 2 tablespoons seedless blackberry jam for the raspberry and strawberry jams. Omit the cherry liqueur.

Blueberry Syrup: Substitute 2 tablespoons blueberry jam for the raspberry and strawberry jams. Omit the cherry liqueur.

Bourbon-Berry Syrup: Stir in 1 tablespoon bourbon with the vanilla and cherry liqueur.

Cherry Syrup: Substitute 2 tablespoons cherry preserves for the raspberry and strawberry jams.

Mango Syrup: Substitute ½ cup fresh or frozen chopped mango for the jams. Omit the cherry liqueur.

Peach Syrup: Substitute 2 tablespoons peach jam for the raspberry and strawberry jams. Omit the cherry liqueur.

Pear Syrup: Substitute ½ cup sliced fresh pears for the jams. Omit the cherry liqueur.

Raspberry Syrup: Substitute 1 tablespoon raspberry preserves for the strawberry jam; substitute 1 tablespoon Chambord for the cherry liqueur.

Strawberry Syrup: Substitute 1 tablespoon strawberry preserves for the raspberry jam. Omit the cherry liqueur.

Rum Syrup

GF • V Makes 1 cup

½ cup sugar

½ cup water

Pinch of salt

2 tablespoons dark or light rum

Combine the sugar, water, and salt in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar, then stir in the rum. Remove from the heat and set aside to cool. Use the syrup warm or let it stand, covered, until it reaches room temperature.

Rum Syrup will keep, in an airtight container in the refrigerator, for up to 1 week. Reheat it in a small saucepan over low heat before using.

Variations

Amaretto Syrup: Substitute amaretto for the rum.

Baileys Syrup: Substitute Baileys Original Irish Cream for the rum.

Bourbon Syrup: Substitute bourbon for the rum.

Buttered Rum or Scotch Syrup: Stir 1 tablespoon unsalted butter into the hot Rum or Scotch Syrup. Use warm.

Gingery Buttered Rum Syrup: Add ¼ cup peeled, chopped fresh ginger to the saucepan with the sugar, water, and salt; prepare as directed. Stir 1 tablespoon unsalted butter into the hot syrup. Strain the ginger from the syrup before using. Use warm.

Scotch Syrup: Substitute Scotch for the rum.

Cola Syrup

GF • V Makes 1 cup

½ cup sugar

½ cup cola (not diet)

Pinch of ground nutmeg

Pinch of salt

Combine the sugar, cola, nutmeg and salt in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar. Remove from the heat and set aside to cool. Use the syrup warm or let it stand, covered, until it reaches room temperature.

Cola Syrup will keep, in an airtight container in the refrigerator, for up to 1 week. Reheat it in a small saucepan over low heat before using.

Variations

Apple-Cinnamon Syrup: Substitute unfiltered apple cider for the cola and 2 cinnamon sticks for the nutmeg. Remove the cinnamon sticks from the finished syrup.

Cider Syrup: Substitute unfiltered apple cider for the cola; omit the nutmeg.

Coffee Syrup: Substitute brewed coffee for the cola; omit the nutmeg.

Root Beer Syrup: Substitute root beer (not diet) for the cola; omit the nutmeg.

Spiced Coffee Syrup: Substitute brewed coffee for the cola and 2 cinnamon sticks for the nutmeg. Remove the cinnamon sticks from the finished syrup.

Stout Syrup: Substitute stout beer, such as Guinness, for the cola.

Fresh Rosemary Syrup

GF • V Makes 1 cup

½ cup sugar

½ cup water

4 sprigs fresh rosemary

Pinch of salt

½ teaspoon pure vanilla extract

Combine the sugar, water, rosemary, and salt in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar, then stir in the vanilla. Remove from the heat and set aside to steep, covered, for at least 20 minutes. Strain the rosemary from the finished syrup (if making Sugared Rosemary, below, reserve it). Use the syrup warm or at room temperature.

Fresh Rosemary Syrup will keep, in an airtight container in the refrigerator, for up to 1 week. Reheat it in a small saucepan over low heat before using.

Variations

Fresh Basil Syrup: Substitute 4 fresh basil sprigs for the rosemary.

Fresh Mint Syrup: Substitute 4 fresh mint sprigs for the rosemary.

Fresh Thyme Syrup: Substitute 6 to 8 fresh thyme sprigs for the rosemary.

Sugared Rosemary Makes 2 Sugared Rosemary sprigs

To make Sugared Rosemary, use the rosemary strained from Fresh Rosemary Syrup. Remove two rosemary sprigs from the syrup after the sugar is dissolved; dredge in 2 tablespoons additional sugar to coat. Set aside to dry on waxed or parchment paper.

Spiced Syrup

GF • V Makes 1 cup

½ cup sugar

½ cup water

2 cinnamon sticks

4 whole cloves

Pinch of ground nutmeg

Pinch of salt

½ teaspoon pure vanilla extract

Combine the sugar, water, cinnamon sticks, cloves, nutmeg, and salt in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar, then stir in the vanilla. Remove from the heat and set aside to steep, covered, for at least 20 minutes. Strain the cinnamon sticks and cloves from the finished syrup. Use the syrup warm or at room temperature.

Spiced Syrup will keep, in an airtight container in the refrigerator, for up to 1 week. Reheat it in a small saucepan over low heat before using.

Variations

Apricot-Cardamom Syrup: Substitute 8 split cardamom pods for the cinnamon sticks, cloves, and nutmeg. Stir in 2 tablespoons apricot preserves with the vanilla. Strain the cardamom pods and apricot pieces from the finished syrup.

Cardamom Syrup: Substitute 8 split cardamom pods for the cinnamon sticks, cloves, and nutmeg. Strain the cardamom pods from the finished syrup.

Cinnamon Syrup: Use 4 cinnamon sticks instead of 2. Omit the cloves and nutmeg. Strain the cinnamon sticks from the finished syrup.

Cinnamon-Ginger Syrup: Use 4 cinnamon sticks instead of 2. Substitute ¼ cup chopped, peeled fresh ginger for the cloves and nutmeg. Strain the cinnamon sticks and ginger from the finished syrup.

Ginger Syrup: Substitute ¼ cup chopped, peeled fresh ginger for the cinnamon sticks, cloves, and nutmeg. Strain the ginger from the finished syrup.

Spiced Maple Syrup: Stir in 2 tablespoons pure maple syrup with the vanilla.

Spiced Red Wine Syrup: Substitute red wine for the water.

Sweet and Smoky Chile Syrup: Use 4 cinnamon sticks instead of 2. Substitute 2 whole dried chiles, such as chipotle, for the cloves and nutmeg. Strain the cinnamon sticks and chiles from the finished syrup.

Tea Syrup

GF • V Makes 1 cup

½ cup sugar

½ cup water

Pinch of salt

2 tea bags (black tea)

Combine the sugar, water, and salt in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar, then add the tea bags. Remove from the heat and set aside to steep, covered, for at least 20 minutes. Remove the tea bags from the finished syrup. Use the syrup warm or at room temperature.

Tea Syrup will keep, in an airtight container in the refrigerator, for up to 1 week. Reheat it in a small saucepan over low heat before using.

Lime Syrup

GF • V Makes 1 cup

½ cup sugar

½ cup freshly squeezed lime juice

Pinch of salt

Combine the sugar, juice, and salt in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar. Remove from the heat and set aside to cool. Use the syrup warm or let it stand, covered, until it reaches room temperature.

Lime Syrup will keep, in an airtight container in the refrigerator, for up to 1 week. Reheat it in a small saucepan over low heat before using.

Variations

Lemon Syrup: Substitute freshly squeezed lemon juice for the lime juice.

Orange Syrup: Substitute freshly squeezed orange juice for the lime juice.

Coconut Syrup

GF • V Makes 1 cup

½ cup sugar

½ cup full-fat coconut milk

¼ cup unsweetened shredded coconut

Pinch of salt

½ teaspoon pure coconut extract (see Note)

Combine the sugar, coconut milk, shredded coconut, and salt in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar. Remove from the heat, stir in the coconut extract, and set aside to steep, covered, for at least 20 minutes. Strain the coconut from the finished syrup. Use the syrup warm or at room temperature.

Coconut Syrup will keep, in an airtight container in the refrigerator, for up to 1 week. Reheat it in a small saucepan over low heat before using.

NOTE: Pure coconut extract is available in the spice aisle of most supermarkets.

Bacon Syrup

GF Makes 1 cup

4 slices uncooked bacon

½ cup sugar

½ cup water

½ teaspoon pure vanilla extract

Cook the bacon in a large skillet according to package directions. Transfer the bacon to paper towels to drain. Reserve 1 tablespoon bacon fat from the pan. Let the bacon cool, then crumble it.

Combine the sugar, water, and crumbled bacon in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar, then add the vanilla and reserved bacon fat. Remove from the heat and set aside to steep, covered, for at least 20 minutes. Strain the bacon from the finished syrup (if making Candied Bacon, below, reserve the bacon). Use the syrup warm.

Bacon Syrup will keep, in an airtight container in the refrigerator, for up to 1 week. Reheat it in a small saucepan over low heat before using.

Variation

Bacon-Maple Syrup: Stir in 2 tablespoons pure maple syrup with the vanilla.

Candied Bacon Makes about ¼ cup

To make Candied Bacon, use the bacon strained from Bacon Syrup.

1 Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.

2 Pat the bacon dry to remove any excess syrup, and arrange it on the prepared sheet.

3 Bake until crispy, about 10 minutes. Let cool completely before using. The cooled candied bacon pieces are best used right away, but will keep, in a resealable plastic bag or an airtight container at room temperature, for up to 3 days.

The Frostings

Nutella Frosting

GF Makes 4 cups

1½ cups (3 sticks) unsalted butter, at room temperature

½ cup Nutella or other chocolate-hazelnut spread, plus extra for swirling, if desired

Pinch of salt

4 cups (one 16-ounce box) confectioners’ sugar

1 teaspoon pure vanilla extract

Combine the butter, Nutella, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes.

Nutella Frosting will keep, in an airtight container in the refrigerator, for 1 week. Before using, bring it back to room temperature and stir it vigorously or beat it again for best results.

Variations

Vegan Chocolate-Nut Frosting: Substitute 1½ cups non-hydrogenated vegetable shortening for the butter. Substitute ⅓ cup creamy peanut butter (or other nut butter) and 1 tablespoon unsweetened cocoa powder for the Nutella.

Nutella Glaze for Bundt Cakes: Combine ¾ cup (1½ sticks) unsalted butter, ¼ cup Nutella, a pinch of salt, and 2 cups confectioners’ sugar in a medium-size saucepan. Bring the mixture to a boil and let boil, without stirring, 1 minute. Remove from the heat and stir in ½ teaspoon pure vanilla extract.

Nutella Frosting for Sheet Cakes: Use ¾ cup (1½ sticks) unsalted butter, at room temperature; ¼ cup Nutella; a pinch of salt; 2 cups confectioners’ sugar; and ½ teaspoon pure vanilla extract. Proceed as directed in the original recipe.

Malted Vanilla Frosting

Makes 4 cups

1½ cups (3 sticks) unsalted butter, at room temperature

¾ cup malted milk powder

Pinch of salt

4 cups (one 16-ounce box) confectioners’ sugar

2 tablespoons pure vanilla extract

Combine the butter, malted milk powder, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes.

Malted Vanilla Frosting will keep, in an airtight container in the refrigerator, for 1 week. Before using, bring it back to room temperature and stir it vigorously or beat it again for best results.

Variations

Cookie-Butter Frosting: Swirl 1 cup cookie butter into the frosting. (Cookie butter, aka speculoos, is available at Trader Joe’s, at Amazon.com, and in the peanut butter aisle of some supermarkets.)

Gluten-Free Vanilla Frosting: Omit the malted milk powder.

Vegan Vanilla Frosting: Substitute 1½ cups non-hydrogenated vegetable shortening for the butter. Omit the malted milk powder.

Malted Vanilla Glaze for Bundt Cakes: Combine ¾ cup (1½ sticks) unsalted butter, ¼ cup malted milk powder, a pinch of salt, and 2 cups confectioners’ sugar in a medium-size saucepan. Bring the mixture to a boil and let boil, stirring constantly, 1 minute. Remove from the heat and stir in 1 tablespoon pure vanilla extract.

Malted Vanilla Frosting for Sheet Cakes: Use ¾ cup (1½ sticks) unsalted butter, at room temperature; ¼ cup malted milk powder; a pinch of salt; 2 cups confectioners’ sugar; and 1 tablespoon pure vanilla extract. Proceed as directed in the original recipe.

Cream Cheese Frosting

GF Makes 4 cups

1 cup (2 sticks) unsalted butter, at room temperature

3 ounces cream cheese, at room temperature

Pinch of salt

4 cups (one 16-ounce box) confectioners’ sugar

½ teaspoon pure vanilla extract

Combine the butter, cream cheese, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes.

Cream Cheese Frosting will keep, in an airtight container in the refrigerator, for 1 week. Before using, bring it back to room temperature and stir it vigorously or beat it again for best results.

Variations

Vegan Cream Cheese Frosting: Substitute 1½ cups non-hydrogenated vegetable shortening for the butter. Substitute ⅓ cup tofu cream cheese, at room temperature, for the cream cheese.

Cream Cheese Glaze for Bundt Cakes: Combine ½ cup (1 stick) unsalted butter, a pinch of salt, and 2 cups confectioners’ sugar in a medium-size saucepan. Bring the mixture to a boil and let boil, without stirring, 1 minute. Remove from the heat, add 1 ounce cubed room temperature cream cheese, and stir until combined.

Cream Cheese Frosting for Sheet Cakes: Use ½ cup (1 stick) unsalted butter, at room temperature; a pinch of salt; 2 cups confectioners’ sugar; and 1 ounce cream cheese, at room temperature. Proceed as directed in the original recipe.

Salted Caramel Frosting

GF Makes 4 cups

1½ cups (3 sticks) unsalted butter, at room temperature

½ cup Salted Caramel, plus extra for swirling, if desired

½ teaspoon kosher salt

4 cups (one 16-ounce box confectioners’ sugar

2 teaspoons pure vanilla extract

Combine the butter, caramel, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes.

Salted Caramel Frosting will keep, in an airtight container in the refrigerator, for 1 week. Before using, bring it back to room temperature and stir it vigorously or beat it again for best results.

Variations

Vegan Salted Caramel Frosting: Substitute 1½ cups non-hydrogenated vegetable shortening for the butter. Prepare and substitute Vegan Salted Caramel for the Salted Caramel.

Salted Caramel Glaze for Bundt Cakes: Combine ¾ cup (1½ sticks) unsalted butter, ¼ cup Salted Caramel, ¼ teaspoon kosher salt, and 2 cups confectioners’ sugar in a medium-size saucepan. Bring the mixture to a boil and let boil, without stirring, 1 minute. Remove from the heat and stir in 1 teaspoon pure vanilla extract.

Salted Caramel Frosting for Sheet Cakes: Use ¾ cup (1½ sticks) unsalted butter, at room temperature; ¼ cup Salted Caramel; ¼ teaspoon kosher salt; 2 cups confectioners’ sugar; and 1 teaspoon pure vanilla extract. Proceed as directed in the original recipe.

Bittersweet Chocolate Frosting

Makes 4 cups

1½ cups (3 sticks) unsalted butter, at room temperature

2 tablespoons unsweetened cocoa powder

Pinch of salt

4 cups (16-ounce box) confectioners’ sugar

4 ounces unsweetened chocolate, melted and cooled

Combine the butter, unsweetened cocoa powder, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. In a slow, steady stream, drizzle in the melted chocolate and beat until the frosting is very light and fluffy, about 2 minutes.

Bittersweet Chocolate Frosting will keep, in an airtight container in the refrigerator, for 1 week. Before using, bring it back to room temperature and stir it vigorously or beat it again for best results.

Variations

Gluten-Free Bittersweet Chocolate Frosting: Use certified gluten-free chocolate.

Vegan Bittersweet Chocolate Frosting: Substitute 1½ cups non-hydrogenated vegetable shortening for the butter.

Bittersweet Chocolate Glaze for Bundt Cakes: Combine ¾ cup (1½ sticks) unsalted butter, 1 tablespoon unsweetened cocoa powder, a pinch of salt, and 2 cups confectioners’ sugar in a medium-size saucepan. Bring the mixture to a boil and let boil, without stirring, 1 minute. Remove from the heat, add 2 ounces chopped unsweetened chocolate, and stir until melted.

Bittersweet Chocolate Frosting for Sheet Cakes: Use ¾ cup (1½ sticks) unsalted butter, at room temperature; 1 tablespoon unsweetened cocoa powder; a pinch of salt; 2 cups confectioners’ sugar; and 2 ounces unsweetened chocolate, melted and cooled. Proceed as directed in the original recipe.

Lemon Pudding Frosting

GF Makes 4 cups

1½ cups (3 sticks) unsalted butter, at room temperature

½ cup Lemon Pudding (see Note)

Pinch of salt

4 cups (one 16-ounce box confectioners’ sugar

Combine the butter, Lemon Pudding, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is very light and fluffy, about 4 minutes.

Lemon Pudding Frosting will keep, in an airtight container in the refrigerator, for 1 week. Before using, bring it back to room temperature and stir it vigorously or beat it again for best results.

NOTE: I urge you to make the Lemon Pudding because it makes this frosting utterly irresistible, but if you’re pressed for time or ingredients, feel free to use store-bought lemon curd in its place.

Variations

Vegan Lemon Frosting: Substitute 1½ cups non-hydrogenated vegetable shortening for the butter. In place of the pudding, use ½ cup tofu cream cheese (at room temperature), 1 tablespoon finely grated fresh lemon zest, and 1 teaspoon pure vanilla extract.

Lemon Pudding Glaze for Bundt Cakes: Combine ½ cup (1 stick) unsalted butter, a pinch of salt, and 2 cups confectioners’ sugar in a medium-size saucepan. Bring the mixture to a boil and let boil, without stirring, 1 minute. Remove from the heat, stir in ¼ cup Lemon Pudding, and stir until combined.

Lemon Pudding Frosting for Sheet Cakes: Use ½ cup (1 stick) unsalted butter, at room temperature; a pinch of salt; 2 cups confectioners’ sugar; and ¼ cup Lemon Pudding. Proceed as directed in the original recipe.

Honey Frosting

GF Makes 4 cups

1½ cups (3 sticks) unsalted butter, at room temperature

½ cup Honey Caramel, plus extra for swirling, if desired

Pinch of salt

4 cups (one 16-ounce box) confectioners’ sugar

1 teaspoon pure vanilla extract

Honey Frosting will keep, in an airtight container in the refrigerator, for 1 week. Before using, bring it back to room temperature and stir it vigorously or beat it again for best results.

Variations

Vegan Honey Frosting: Substitute 1½ cups non-hydrogenated vegetable shortening for the butter. Prepare and substitute Vegan Honey Caramel for the Honey Caramel.

Honey Glaze for Bundt Cakes: Combine ¾ cup (1½ sticks) unsalted butter, ¼ cup Honey Caramel, a pinch of salt, and 2 cups confectioners’ sugar in a medium-size saucepan. Bring the mixture to a boil and let boil, without stirring, 1 minute. Remove from the heat and stir in ½ teaspoon pure vanilla extract.

Honey Frosting for Sheet Cakes: Use ¾ cup (1½ sticks) unsalted butter, at room temperature; ¼ cup Honey Caramel; a pinch of salt; 2 cups confectioners’ sugar; and ½ teaspoon pure vanilla extract. Proceed as directed in the original recipe.

Malted Milk Chocolate Frosting

Makes 4 cups

1½ cups (3 sticks) unsalted butter, at room temperature

¾ cup malted milk powder

Pinch of salt

4 cups (one 16-ounce box) confectioners’ sugar

1 teaspoon pure vanilla extract

4 ounces semisweet chocolate, melted and cooled

Combine the butter, malted milk powder, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla. In a slow, steady stream, drizzle in the chocolate and beat until the frosting is very light and fluffy, about 2 minutes.

Malted Milk Chocolate Frosting will keep, in an airtight container in the refrigerator, for 1 week. Before using, bring it back to room temperature and stir it vigorously or beat it again for best results.

Variations

Gluten-Free Milk Chocolate Frosting: Omit the malted milk powder. Use certified gluten-free chocolate.

Vegan Milk Chocolate Frosting: Substitute 1½ cups non-hydrogenated vegetable shortening for the butter. Omit the malted milk powder. Use dairy-free semisweet chocolate.

Malted Milk Chocolate Glaze for Bundt Cakes: Combine ¾ cup (1½ sticks) unsalted butter, ¼ cup malted milk powder, a pinch of salt, and 2 cups confectioners’ sugar in a medium-size saucepan. Bring the mixture to a boil and let boil, stirring constantly, 1 minute. Remove from the heat, add 2 ounces chopped semisweet chocolate (or ¼ cup chips), and stir until melted.

Malted Milk Chocolate Frosting for Sheet Cakes: Use ¾ cup (1½ sticks) unsalted butter, at room temperature; ¼ cup malted milk powder; a pinch of salt; 2 cups confectioners’ sugar; and 2 ounces semisweet chocolate, melted and cooled. Proceed as directed in the original recipe.

Strawberry Frosting

GF Makes 4 cups

1 cup (2 sticks) unsalted butter, at room temperature

3 ounces cream cheese, at room temperature

¼ cup Caramelized Strawberry Jam

Pinch of salt

4 cups (one 16-ounce box) confectioners’ sugar

½ teaspoon pure vanilla extract

Combine the butter, cream cheese, jam, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes.

Strawberry Frosting will keep, in an airtight container in the refrigerator, for 1 week. Before using, bring it back to room temperature and stir it vigorously or beat it again for best results.

Variations

Vegan Strawberry Frosting: Substitute 1½ cups non-hydrogenated vegetable shortening for the butter. Substitute ⅓ cup tofu cream cheese, at room temperature, for the cream cheese. Prepare and substitute Vegan Caramelized Strawberry Jam for the Caramelized Strawberry Jam.

Raspberry Frosting: Substitute Caramelized Raspberry Jam for the Caramelized Strawberry Jam.

Strawberry Glaze for Bundt Cakes: Combine ½ cup (1 stick) unsalted butter, 2 tablespoons Caramelized Strawberry Jam, a pinch of salt, and 2 cups confectioners’ sugar in a medium-size saucepan. Bring the mixture to a boil and let boil, without stirring, 1 minute. Remove from the heat and stir in 1 ounce cubed cream cheese, at room temperature, and ¼ teaspoon pure vanilla extract until combined.

Strawberry Frosting for Sheet Cakes: Use ½ cup (1 stick) unsalted butter, at room temperature; 2 tablespoons Caramelized Strawberry Jam; a pinch of salt; 2 cups confectioners’ sugar; 1 ounce cream cheese, at room temperature; and ¼ teaspoon pure vanilla extract. Proceed as directed in the original recipe.

The Extra- Somethings

Caramelized Strawberry Jam

GF Makes ½ cup

½ cup seedless strawberry jam or preserves

2 tablespoons unsalted butter

Combine the jam and butter in a small saucepan and bring to a boil over medium-high heat. Boil, without stirring, 1 minute. Remove from the heat, stir occasionally, and let the jam cool completely before using (it will thicken significantly as it cools).

Caramelized Strawberry Jam will keep, in an airtight container in the refrigerator, for up to 2 weeks. Use chilled or at room temperature.

Variations

Caramelized Raspberry Jam: Substitute seedless raspberry jam or preserves for the strawberry jam.

Vegan Caramelized Strawberry Jam: Substitute coconut oil for the butter.

Salted Caramel

GF Makes 1 cup

½ cup sugar

½ teaspoon kosher salt

2 tablespoons unsalted butter

2 tablespoons pure vanilla extract

½ cup heavy (whipping) cream

1 Combine the sugar and salt in a heavy medium-size saucepan over medium to medium-high heat. Cook, without stirring, until the sugar dissolves, about 2 minutes. Continue to cook, swirling the pan occasionally, until the caramel is deep amber and smells of toasted nuts but has not begun to smoke, 5 to 8 minutes.

2 Tilt the pan away from you and stir in the butter and vanilla. Add the heavy cream in a thin stream (the caramel will swell, bubble, and possibly splatter, so be careful and don’t rush). Stir until the cream is incorporated, about 1 minute.

3 Remove the pan from the heat and let the caramel cool completely before using (it will thicken significantly as it cools).

Salted Caramel will keep in an airtight container in the refrigerator for up to 2 weeks. Use chilled.

Variation

Vegan Salted Caramel: Substitute coconut oil for the butter and coconut cream for the heavy cream.

Honey Caramel

GF Makes 1 cup

1 cup pure honey

3 tablespoons cold unsalted butter

Combine the honey and butter in a small saucepan and bring to a boil over medium-high heat. Boil, without stirring, 1 minute. Remove from the heat, stir occasionally, and let the caramel cool completely before using (it will thicken significantly as it cools).

Honey Caramel will keep, in an airtight container in the refrigerator, for 2 weeks. Use chilled.

Variation

Vegan Honey Caramel: Substitute coconut oil for the butter.

Lemon Pudding

GF Makes 1 cup

1 tablespoon finely grated lemon zest

½ cup sugar

2 tablespoons cornstarch

Pinch of salt

6 large egg yolks

½ cup freshly squeezed lemon juice (from about 6 lemons)

2 tablespoons cold unsalted butter

1 teaspoon pure vanilla extract

Combine the lemon zest, sugar, cornstarch, and salt in a medium-size saucepan. Whisk in the egg yolks and lemon juice until combined and cook, stirring constantly, over low to medium heat until the pudding is thick and velvety, about 10 minutes. Remove the pudding from the heat, then stir in the butter and vanilla until incorporated. Let the pudding cool completely before using (it will thicken significantly as it cools).

Lemon Pudding will keep, in an airtight container in the refrigerator, for up to 2 weeks. Use chilled or at room temperature.

Sautéed Apples

GF Makes 2 cups

2 tablespoons unsalted butter

2 large firm apples (1 pound), such as Gala, cored and sliced ½ inch thick

1 tablespoon sugar

Pinch of kosher salt

1 teaspoon freshly squeezed lemon juice

Heat the butter in a large skillet over medium-high heat until melted and foaming, about 1 minute. Add the apples in a single layer and sprinkle with the sugar and salt. Cook, stirring gently once, until the apples have softened slightly and become golden brown at the edges, about 3 minutes. Add the lemon juice and toss gently to coat. Let cool completely before using.

Variation

Sautéed Pears: Substitute firm pears, such as Bosc, for the apples.

To Peel or Not to Peel?

A number of the cakes call for sliced fruit as a filling or a topping—sometimes both. While you may wish to peel certain fruits before slicing them, I usually don’t bother. It’s your call!

To peel firm or thick-skinned fruits, like apples, simply use a swivel vegetable peeler. For more delicate stone fruit, like peaches, you’ll want to blanch them first:

Cut a small X in the bottom of each peach. Drop the peaches into a large pot of boiling water for 30 seconds. Use a slotted spoon to transfer the peaches to an ice bath; let them sit for 30 seconds, then peel off the skins with your fingers.

Caramelized Bananas

GF Makes 1 cup

1 large banana (about 8 ounces), peeled, halved crosswise, and sliced lengthwise (to make 4 pieces)

1 tablespoon melted butter

1 tablespoon sugar

1 Preheat the broiler with a rack in the highest position.

2 Arrange the banana pieces, cut-side up, in a broiler-proof dish or pan. Brush the cut sides of the banana with the butter and sprinkle with the sugar. Broil, watching carefully to avoid burning, until the bananas are browned and bubbly, 2 to 5 minutes. Let cool completely before using.

Variations

Caramelized Mango: In place of the banana, use 1 mango, peeled, pitted, and cut into strips. Arrange the mango in a broiler-proof dish, brush with the butter and sprinkle with the sugar. Proceed as directed.

Roasted Grapes: Brush 1 large bunch seedless red or green grapes (about ¾ pound) with the melted butter and sprinkle with the sugar. Transfer to a broiler-proof dish and proceed as directed.

Caramelized Grapefruit: Use 1 large grapefruit, peeled and sliced crosswise into rounds, in place of the banana.

Toasted Coconut

GF • V Makes 2 cups

2 cups sweetened or unsweetened flaked or shredded coconut

1 Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.

2 Scatter the coconut in a thin layer on the prepared baking sheet and bake until lightly golden around the edges, about 5 minutes. Use a spatula to turn and toss the coconut on the pan and expose the untoasted pieces. Return the pan to the oven and continue to bake, tossing the coconut regularly (watch it closely—it can burn easily), until intensely fragrant and golden brown, about 5 minutes more. Let cool on the baking sheet.

Toasted Coconut will keep, in an airtight container at room temperature, for up to 1 month.

Variation

Toasted Nuts: Substitute chopped or whole pecans, pistachios, hazelnuts, almonds, walnuts, or whole pine nuts for the coconut and bake until fragrant and a shade darker, 8 to 12 minutes, depending on the type and size.

Toasted Marshmallows

Makes 2 cups

2 cups miniature marshmallows

1 Line a large rimmed baking sheet with parchment paper. Scatter the marshmallows on the prepared baking sheet and freeze until solid, about 10 minutes.

2 Heat the broiler with the broiler rack in the highest position. Broil the marshmallows, shaking the pan occasionally, until evenly golden brown and charred in spots, 1 to 2 minutes. Remove the marshmallows from the pan with a thin metal spatula. Use immediately.

Walnuts in Syrup

GF Makes 1 cup

1 cup walnuts, roughly chopped, toasted if desired

½ cup pure maple syrup

½ cup light agave nectar

Pinch of ground cinnamon

Pinch of salt

4 tablespoons (½ stick) cold unsalted butter

Combine the walnuts, maple syrup, agave, cinnamon, salt, and butter in a medium-size saucepan and bring to a boil over medium-high heat. Boil, without stirring, until the walnuts have softened and the syrup has thickened slightly, about 1 minute. Let cool completely before using (the mixture will thicken as it cools).

Walnuts in Syrup will keep, in an airtight container in the refrigerator, for up to 2 weeks. Let it come to room temperature before using.

Variations

Hazelnuts in Syrup: Substitute hazelnuts for the walnuts.

Pecans in Syrup: Substitute pecan pieces for the walnuts.

Vegan Walnuts in Syrup: Substitute coconut oil for the butter.

Bittersweet Chocolate Glaze

Makes 1 cup

½ cup heavy (whipping) cream

2 tablespoons light agave nectar

Pinch of salt

4 ounces bittersweet chocolate, chopped

1 Combine the cream, agave, and salt in a heavy, medium-size saucepan over medium to medium-high heat. Bring to a boil and let boil, without stirring, 1 minute.

2 Remove the pan from the heat and add the chocolate. Let stand for 5 minutes, swirling the pan occasionally. Stir until the chocolate has melted and the sauce is thick.

3 Let cool completely before pouring over a frosted cake for decoration.

Bittersweet Chocolate Glaze will keep, in an airtight container in the refrigerator, for up to 2 weeks. When ready to use, reheat it gently in a heatproof bowl in the microwave, stirring often, until the glaze is loosened and just warm to the touch, about 3 minutes.

Variations

Gluten-Free Bittersweet Chocolate Glaze: Use certified gluten-free bittersweet chocolate.

Vegan Bittersweet Chocolate Glaze: Substitute ½ cup coconut cream for the heavy cream and use dairy-free bittersweet chocolate.

How to Shave Chocolate

Chocolate is a helpful ingredient to keep on hand for an easy last-minute garnish. To make chocolate curls, heat a piece of chocolate with a 1- to 2-inch-wide surface in the microwave at a reduced power setting until very slightly softened, a few seconds. Remove from the microwave and draw a swivel vegetable peeler across the surface of the chocolate. To make more rustic curls that shatter as they are tightly wound, heat a flat bar of chocolate the same way and draw a sharp knife across the bar’s widest and smoothest surface. Alternatively, use a Microplane to grate room-temperature chocolate directly over the cake for a powdery look.

Graham Cracker Crumble

Makes about 3 cups

2 sleeves graham crackers (about 10 cracker sheets), finely crushed (about 2 cups)

¼ cup malted milk powder

2 tablespoons sugar

½ teaspoon kosher salt

6 tablespoons (¾ stick) unsalted butter, melted

1 Preheat the oven to 300°F. Line a large rimmed baking sheet with parchment paper.

2 Combine the graham cracker crumbs, malted milk powder, sugar, and salt in a large bowl and toss to combine. Drizzle the melted butter over the crumb mixture and stir until clumps form.

3 Scatter the clumps onto the prepared baking sheet in a single layer. Bake until the crumbles are golden brown and fragrant, 10 to 15 minutes. Let cool completely before using.

Graham Cracker Crumble will keep, in an airtight container at room temperature, for up to 3 days.

Variations

Chocolate Cookie Crumble: Substitute 2 cups crushed chocolate wafers for the graham cracker crumbs.

Gingersnap Crumble: Substitute 2 cups crushed gingersnaps for the graham cracker crumbs.

Ladyfinger Crumble: Substitute 2 cups crushed ladyfingers for the graham cracker crumbs.

Oat Streusel: Place 1½ cups rolled oats in a food processor and pulse to the texture of coarse meal. Substitute ground oats for the graham cracker crumbs.

Shortbread Crumble: Substitute 2 cups crushed shortbread cookies for the graham cracker crumbs.

Cinnamon Sugar

GF • V Makes about ½ cup

½ cup confectioners’ sugar

2 tablespoons ground cinnamon

Whisk together the sugar and cinnamon in a small bowl. Transfer the mixture to a fine-mesh sieve for dusting on cakes.

Cinnamon Sugar can be made in advance: it will keep, in an airtight container at room temperature, for up to 1 month. Whisk it before using.

Variation

Spiced Chocolate Sugar: Add 2 tablespoons unsweetened cocoa powder to the cinnamon sugar mixture.

Basil Sugar

GF • V Makes 1 cup

1 cup white sanding sugar (see Note)

¼ cup chopped fresh basil leaves

Pinch of salt

Combine all of the ingredients in a food processor. Pulse until the sugar is green and sandy.

Basil Sugar will keep, in an airtight container at room temperature, for up to 3 days.

NOTE: Sanding sugar is granulated sugar with coarse crystals. It is available in the baking aisle of some supermarkets, at major cookware retailers like Williams-Sonoma, and online.

Variations

Crystallized Ginger Sugar: Substitute ¼ cup crystallized ginger for the herbs.

Rosemary Sugar: Substitute ¼ cup whole fresh rosemary leaves for the basil.

Sandy Cinnamon Sugar: Substitute 1 chopped cinnamon stick for the basil.

Thyme Sugar: Substitute ¼ cup whole fresh thyme leaves for the basil.

Homemade Vanilla Extract

GF • V Makes 2 cups

8 vanilla beans (see Notes)

About 2 cups vodka or bourbon (see Notes)

Using the sharp tip of a paring knife, slice the vanilla beans in half lengthwise. Place the vanilla bean halves in a glass jar or bottle with a 3-cup capacity; add enough of the vodka to cover the pods. Cover and let infuse in a cool, dry place for at least 3 months before using.

NOTES: In terms of provenance, vanilla beans are as meticulously sourced and curated as the beans you’d find in a Brooklyn coffee shop. Vanilla beans hail from a wide range of tropical climates, each boasting different pod characteristics. For the purposes of homemade vanilla extract, Grade B vanilla beans—which are slightly imperfect-looking and thus cheaper—are perfect.

Homemade vanilla extract is yet another baker’s secret to making your from-scratch cakes taste truly outstanding. Making it at home not only is easy and yields a lot, but it also gives you another chance to customize flavors. Use vodka, as written in this recipe, to allow the vanilla to sing clearly, or use bourbon for a smokier note.