Chocolate Hazelnut Layer Cake

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Chocolate Hazelnut Layer Cake
Chocolate and hazelnut are a yummy flavor combination and this semi-naked Chocolate Hazelnut Layer Cake will be one of your favorite cakes, perfect for holidays, celebrations, and everyday indulgences. This cake has 6 layers of decadent and moist chocolate cake, flavored with a touch of cinnamon, and filled with a crunchy hazelnut whipped ganache.

Sometimes simple is better, and I decided no buttercream frosting needed. Instead Hazelnut Whipped Ganache doubles as the filling and just a light layer on the outside to finish. The whipped ganache is made with a combination of milk chocolate and semi-sweet chocolate, a touch of vanilla, and lots of toasted hazelnuts. This recipe makes about 4 cups of whipped ganache. I didn’t have quite enough whipped ganache to completely cover the outside of the cake, but I actually like the rough look; not every cake needs to be fully dressed and decorated.

I garnished the cake with a semi-sweet chocolate ganache topping with Lyle’s Golden Syrup added to provide some extra shine, and of course it drips beautifully down the side of the chilled cake. Add some chopped hazelnuts and lovely Ferrero Rocher chocolates and you’re done. You may also want to have some extra gold foil wrapped Ferrero Rocher chocolates to serve to your guests with their cake slice as an added treat.

Make ahead Tips: The cake layers can be made the day before, wrap in foil or plastic wrap, and refrigerate overnight. The layers are easier to work with and slice when they’re chilled and it definitely helps with time management.
Recipe type: Dessert | Chocolate Layer Cake | Ferrero Rocher
Serves: 10 to 12 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: three 8-inch round layer cake pans Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips | Toasting Nuts and Seeds | Chocolate Types
Ingredients
Small amount of vegetable shortening and flour for preparing pan
Cake Batter:
  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon salt
  • ¾ cup buttermilk, room temperature
  • 3 large eggs
  • 1½ teaspoons pure vanilla extract
  • 1½ cups (3 sticks) unsalted butter, cut into tablespoon size pieces
  • 1½ cups water
  • ¼ cup plus 1 tablespoon unsweetened cocoa powder
  • 1½ teaspoons baking soda
Hazelnut Whipped Ganache:
  • 8 ounces milk chocolate, chopped into small pieces
  • 8 ounces semisweet chocolate, chopped into small pieces
  • 2½ cups whipping (heavy) cream
  • 2 teaspoons pure vanilla extract
  • 1 cup hazelnuts, toasted, skinned, and finely chopped. Tip: Toast, skin, and chop enough hazelnuts for both the 1 cup needed for the whipped ganache and 2 tablespoons needed for the garnish
Ganache Topping:
  • 4 ounces semisweet chocolate, chopped into small pieces
  • ½ cup whipping (heavy) cream
  • 2 tablespoons Lyle’s Golden Syrup or light corn syrup
  • 1 teaspoon pure vanilla extract
Garnish:
  • About 2 tablespoons hazelnuts, toasted, skinned, and finely chopped
  • 8 unwrapped Ferroro Rocher chocolates
  • Extra gold foil wrapped Ferroro Rocher chocolates if desired

  • Chocolate Hazelnut Layer Cake
Instructions
Preheat oven to 350 degrees F. Prepare 3 8-inch pans; lightly grease the pans with shortening and dust with flour.
Cake Batter:
  1. In a large size mixing bowl, combine flour, sugar, cinnamon, and salt; whisk together to mix. Set aside.
  2. In a medium size bowl combine buttermilk, eggs, and vanilla; stir to mix. Set aside
  3. In a medium size heavy-bottom pan over low heat combine butter pieces, water, and cocoa. Heat while stirring with a rubber spatula or wooden until butter is melted and ingredients are combined. Increase heat to medium and bring mixture just to a beginning boil. Remove from heat and let sit about 30 seconds to let the bubbling subside.
  4. Pour the hot butter and chocolate mixture over the flour mixture and stir vigorously with a wooden spoon until ingredients are combined.
  5. Add the baking soda to the buttermilk mixture, stir to thoroughly combine, and then stir the buttermilk mixture into flour/butter/chocolate mixture.
  6. Bake: Pour the batter into the prepared pans. Bake 30 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pan on a wire cooling rack. Tip: 31 minutes was the perfect bake time for my oven.
Hazelnut Whipped Ganache:
  1. Place the chopped milk chocolate and semi-sweet chocolate into a medium-sized bowl. Set aside.
  2. In a small heavy-bottomed saucepan over medium low heat, heat the cream until it is hot and just beginning to steam and bubble around the edges. Remove from heat and pour over the chocolate. Let mixture stand 5 to 10 minutes then gently stir with a rubber spatula or whisk until the chocolate is completely melted, the chocolate and cream is completely combined, and the mixture is smooth. Add vanilla extract, stirring until completely mixed.
  3. Let cool to room temperature, then refrigerate until thoroughly chilled, 1 to 2 hours, stirring occasionally while it is chilling. The ganache will thicken as it cools but won’t be completely firm.
  4. Whip the ganache using a stand mixer or hand mixer or by hand with a wire whisk until the ganache is soft like whipped cream and holds its shape. When whipped it will be slightly lightened in color. Do not overwhip or the ganache will become grainy.
  5. Remove the bowl from the mixer and gently stir in the chopped hazelnuts. The whipped ganache should be used immediately.
Assembly:
  1. Using a long-serrated kitchen knife, split each cake into 2 horizontal layers.
  2. Place one of the bottom halves of the layers on a cake plate. Using an offset spatula spread about ⅔ cup Hazelnut Whipped Ganache over the layer. Repeat with the next four layers, filling each layer with about ⅔ cup Hazelnut Whipped Ganache.
  3. Place the last cake layer on top, upside down so the flat bottom of the cake is facing up to make a nice flat top. Spread about ⅔ cup Hazelnut Whipped Ganache over the top layer, making as level as possible and making the edges as smooth as possible. This top layer of whipped ganache will give the ganache topping a nice flat surface to drip from.
  4. Use any left-over Hazelnut Whipped Ganache to fill in gaps between the layers, almost like a crumb coat, but there may not be enough leftover whipped ganache for a complete crumb coat. Smooth the sides with an offset spatula.
  5. Refrigerate the cake at least one hour to stabilize the whipped ganache before adding the ganache topping. Tip: A chilled cake helps control the ganache drips from going all the way down to the bottom of the cake.
Ganache Topping:
  1. Prepare the ganache topping while the cake is refrigerating.
  2. Place the chopped chocolate in a medium bowl. Set aside.
  3. In a small heavy-bottomed saucepan over medium low heat, heat the cream until it is hot and just beginning to steam and bubble around the edges. Remove from heat and pour over the chocolate. Let mixture stand 5 to 10 minutes then gently stir with a rubber spatula or whisk until the chocolate is completely melted, the chocolate and cream is completely combined, and the mixture is smooth. Add Lyle’s Golden Syrup and vanilla extract, stirring until completely mixed.
  4. Let the ganache sit and cool about 10 minutes, stirring frequently. The ganache needs to be thick but still fluid to create drips.
  5. Use a kitchen spoon to place small spoonfuls of ganache topping around the top edge of the chilled cake and let the ganache drip down the sides of the cake. Tip: if the ganache isn’t dripping, then briefly warm the ganache so it is more fluid. If the ganache is just dripping off to the bottom of the cake, then the ganache is too warm and needs to be cooled before using.
  6. When the drips are completed, spoon additional ganache topping in the center of the cake to fill-in the top, smooth and spread evenly with a small offset spatula.
Garnish:
  1. Place unwrapped Ferrero Rocher chocolates around the top edge of the cake, setting gently into the still warm ganache topping.
  2. Sprinkle the chopped hazelnuts over the top of the cake.
  3. Refrigerate the cake until the Ganache Topping is set and the whipped ganache is firm, at least one hour. Refrigerate leftovers.

  4. Chocolate Hazelnut Layer Cake
  5. Chocolate Hazelnut Layer Cake
  6. Chocolate Hazelnut Layer Cake
  7. Chocolate Hazelnut Layer Cake

 

Tuxedo Cake

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Tuxedo Cake
Oh my goodness, but this cake is delicious. This tall and elegant moist chocolate cake is filled and frosted with freshly whipped cream, and partially glazed with chocolate ganache. This is the cake everyone asks for on birthdays and any special occasion.

Whipped cream usually begins to separate shortly after it has been beaten. The secret to this frosting and its stability is the powdered sugar. Powdered sugar has added cornstarch which stabilizes the cream.

Lyle’s Golden syrup, imported from Britain, is pure cane sugar syrup with a mild caramel flavor. It is available in grocery stores and online.
Recipe type: Dessert | Chocolate Layer Cake
Serves: 10 to 12 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 9" Round Layers Pan Prep: Greased, Parchment Paper, and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips | Chocolate Types | Melting Chocolate
Ingredients
Small amount of vegetable shortening and flour for preparing pans
Tip: all cake batter ingredients should be at room temperature
Cake Batter:
  • 4 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 4 cups all-purpose flour
  • 1 tablespoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk, preferably whole buttermilk
  • 1 tablespoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter
  • 1 cup canola or vegetable oil
  • 2 cups water
  • 4 large eggs
Whipped Cream Filling and Frosting
  • 4 cups chilled whipping (heavy) cream
  • 1¼ cups confectioner's (powdered) sugar
Chocolate Glaze:
  • 4 ounces bittersweet chocolate, chopped into small pieces
  • ½ cup whipping (heavy) cream
  • ¼ cup Lyle’s Golden Syrup
  • 2 teaspoons pure vanilla extract

  • Tuxedo Cake
Instructions
Preheat oven to 350 degrees F. Prepare three 9-inch round layer cake pans; lightly grease the pans with shortening, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Cake Batter:
  1. In a large mixing bowl, combine sugar, cocoa, flour, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small bowl, combine buttermilk and vanilla. Set aside.
  3. In a medium heavy saucepan combine butter, oil, and water. Heat over low heat until the butter is melted, stirring occasionally with a wooden spoon or rubber spatula.
  4. Pour the butter mixture into the sugar mixture. Using an electric mixer on low speed, or a wire whisk, stir or whisk until combined and smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly
  5. Crack the eggs into a small mixing bowl and whisk with a fork to thoroughly break up the eggs, and then add the eggs to the batter, stirring until thoroughly combined. Add the buttermilk mixture, stir until combined.
  6. Bake: Pour the batter into the prepared pans. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling. Cool completely before frosting.
Whipped Cream Filling and Frosting:
  1. In a large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar, continue beating until thick and stiff. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
  2. Place one cake layer on a cake plate. Using an offset spatula thickly spread some of the whipped cream over the top. Top with the remaining cake layers, coating the top of each with the whipped cream, and then covering the sides of the cake. Spread the cream as smooth as possible over the top and sides.
  3. Refrigerate the cake at least one hour to stabilize the whipped cream before glazing.
Chocolate Glaze:
  1. Place the chopped chocolate in a medium bowl. Set aside.
  2. In a small heavy saucepan over medium low heat, heat the cream until it is hot and just beginning to steam. Remove from heat and pour over the chocolate, stirring until the chocolate is completely melted. Add Lyle’s Golden Syrup and vanilla, stirring until completely mixed.
  3. Pour the chocolate mixture into a pitcher, or liquid measuring cup with a pouring spout and let chocolate glaze cool for 10 minutes. Do not let the glaze sit longer than 10 minutes because it will thicken and become difficult to pour over the cake.
  4. Slowly pour the glaze over the cake. Cover the top of the cake entirely, letting some of the glaze drizzle down the sides, and allowing some of the whipped cream show through the drizzles around the side of the cake. Tip: If the glaze doesn’t flow easily it means it has cooled and thickened too much. Slightly reheat the glaze in a saucepan over low heat until it is pourable.
  5. Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least one hour.
  6. To serve, slice the cake with a long serrated knife, cleaning the knife between each slice. Refrigerate leftovers.

Adapted From: Rather, Rebecca, The Pastry Queen, Ten Speed Press, California, 2004

 

Woodlands Cake

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Woodlands Cake
A woodlands Cake that is actually extremely easy to make, a bit messy at times, but the final outcome is a stunning cake that looks like a real wood log. This cake was made for our Grandson’s 2nd Birthday and was inspired by this amazing cake by Elizabeth at Sugarhero.com.

Feel free to use any cake and frosting recipes that are your favorite to create this Woodlands Cake. I used the following: The bottom log cake is 1-1/2 recipes of Texas Sheet Cake baked in 3-8 inch pans and frosted with Swiss Meringue Buttercream with melted chocolate folded in. The top cake is a 6-inch Naked White Cake frosted with Perfect Ermine Buttercream. I added some “moss” made from crushed graham crackers and frosted mini wheat cereal tinted with green food coloring. A few sprigs of freshly cut rosemary and some left-over chocolate shards complete the decorations.
Recipe type: Dessert | Chocolate Layer Cake, Naked White Cake
Ingredients
Top Cake, Naked White Cake:
Bottom Cake, Chocolate Woodlands Cake:
Chocolate Curled Shards:
  • 16 ounces milk chocolate, chopped into small pieces, divided Tip: use a chocolate of your choice, either milk chocolate or semi-sweet or dark chocolate.
  • ¼ cup cocoa powder
Tree Moss:
  • About 2 graham cracker sheets
  • About ½ cup frosted mini-wheats cereal
  • Green food color
Garnish:
  • Fresh Rosemary
Instructions
Assembly:
  1. Top Cake, Naked White Cake: Prepare 1 recipe for Naked White Cake. Bake in 3 6-inch pans. Stack, and fill layers with additional Buttercream or a filling of your choice. Frost outside of cake with Perfect Ermine Buttercream. Cover with foil or plastic wrap, refrigerate until ready to serve.
  2. Bottom Cake, Chocolate Woodlands Cake: Prepare 1½ recipes of Texas Sheet Cake. Bake in 3 8-inch pans.
  3. Chocolate Curled Shards: Place 8 ounces of chocolate in the top of a double boiler over hot water. Melt, stirring gently with a rubber spatula. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water. See Melting Chocolate.
  4. Pour the melted chocolate out onto a large sheet of parchment paper, and use an offset spatula to spread it into a thin layer. Place another sheet of parchment on top, then roll the parchment up into a cylinder, and secure it with a rubber band. Refrigerate until the chocolate is completely set and hardened. Once it is set, remove from the refrigerator, unroll the parchment, and the chocolate will shatter into curled shards as you unroll it. Set aside until ready to use.
  5. Make Swiss Meringue Buttercream, fold in 8 ounces bittersweet chocolate, melted and slightly cooled, to make a chocolate buttercream.
  6. Split each cake layer in two to make a total of 6 layers. Fill and frost the layers with Swiss Meringue Buttercream. Use the tip of a knife or wooden toothpick to give the appearance of tree rings in the top of the cake. Tip: I also dipped a toothpick into some melted dark chocolate and swirled the chocolate into the rings to give some extra color.
  7. Press the chocolate shards into the sides of the frosted cake, letting the shards extend a little above the top of the cake. The shards should be close together, but don’t worry if there are small spaces between the shards, the spaces will be filled in with additional melted chocolate. Cover the cake and refrigerate until the buttercream and chocolate shards are set.

  8. Woodlands Cake
  9. Melt the remaining 8 ounces of chocolate. Remove the cake from the refrigerator. Using a pastry brush, brush the melted chocolate onto the chocolate shards as well as into any empty spaces. Cover every space liberally with melted chocolate. The melted chocolate helps to give the cake a rough and rustic appearance.

  10. Woodlands Cake
  11. Brush some of the cocoa powder in random spots around the sides of the cake. The cocoa powder gives the look of dried-out and dusty tree bark.

  12. Woodlands Cake
  13. Tree Moss: Crush the graham crackers and frosted mini-wheats cereal. Mix together in a bowl with a drop of green food color. Use more food color as needed to achieve the color you prefer. Press small amounts of the tree moss randomly into the sides of the cake.

  14. Woodlands Cake Moss
  15. Woodlands Cake
  16. Woodlands Cake
  17. Cover cake with foil or plastic wrap, refrigerate until ready to serve.
  18. Garnish with a few sprigs of fresh rosemary.
Presentation:
  1. Place the 6-inch naked cake off center on top of the bottom cake. Sprinkle a bit of tree moss and randomly place a few left-over very small pieces of chocolate shards.

  2. Woodlands Cake Naked Cake
  3. Woodlands Cake Naked Cake
  4. Woodlands Cake

 

Black Night Cake

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Black Night Cake
Spooky! Halloween nights are dark and spooky, and this cake with pitch-black buttercream was made for just such a night.

A cake like this is actually very easy to make. I used a yellow butter cake recipe and added orange food coloring, since orange and black are the classic colors for a Halloween cake. The cake is filled and covered with black buttercream, purple shards, and a few Halloween sprinkles.

I made a double batch of my Chocolate American Buttercream recipe, tinted black with black food coloring. (The ingredients below are the doubled recipe.)

And don’t forget Halloween sprinkles! I started with a Halloween sprinkle mix from Wilton that includes candy eyes, then added some black, orange, and green sixlets along with some silver and purple jimmies, and black glitter, all edible of course.

To manage time, I often make the cakes and frosting the day before, then wrap tightly and refrigerated overnight. The next morning take the frosting out of the refrigerator and allow enough time to come to room temperature. Then layer and fill the cakes, add a crumb coat, then complete the frosting and decorations.
Recipe type: Dessert | Butter Layer Cake | Black Buttercream | Halloween Cake
Serves: 8-Inch layer cake
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased and floured Oven Temp: 350° Storage: Cover and refrigerate

Help: Cake Hints and Tips
Ingredients
Small amount of vegetable shortening and flour for preparing pans
Cake Batter:
  • 3 cups cake flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk, preferably whole milk, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 6 large egg yolks
  • About ½ teaspoon orange food coloring. Tip: I used ½ teaspoon of AmeriColor Soft Gel Paste, Orange
Black Buttercream (makes about 6 cups:)
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 1 cup unsweetened cocoa powder, sifted
  • ½ teaspoon salt
  • 7 cups confectioners’ (powdered) sugar, sifted before measuring
  • 6 tablespoons whipping (heavy) cream
  • 4 teaspoons pure vanilla extract
  • About 2 teaspoons super-black food coloring. Tip: I used 2 teaspoons of AmeriColor Soft Gel Paste, Super Black
Decorations:
  • About 1 cup, 6 ounces, Purple vanilla candy melts. Tip: I used Merckens Orchid Confectionery Coating Wafers.
  • Halloween sprinkles. Tip: I used a combination of a Halloween sprinkle mix from Wilton that includes candy eyes, black, orange and green sixlets, silver and purple jimmies, and black edible glitter.

  • Black Night Cake Decorations
Instructions
Preheat oven to 350 degrees F. Prepare three 8-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour. Use cake strips around the pans to help ensure the cake rises evenly. Tip: Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Cake Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale-yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add egg yolks one at a time, beating until thoroughly mixed.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Add the orange food coloring and stir to thoroughly distribute the color in the batter. Tip: it is OK to start with just a few drops of color at first. Then add more color as needed. I added ½ teaspoon for this recipe.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with a small offset spatula or the back of a large spoon. Bake 25 to 30 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling completely before frosting and decorating.
Black Buttercream:
  1. In a large bowl of an electric mixer with a paddle attachment, place the butter and beat on medium to medium-high speed 3-to 4 minutes until it is smooth, creamy, and light in color.
  2. Add the cocoa powder and salt; beat until smooth. Add 1 cup of the powdered sugar and beat until smooth. Reduce the speed to medium-low, add the heavy cream and vanilla and beat until well blended. Add the remaining powdered sugar about 1 cup at a time; beating after each addition until the frosting is smooth and creamy.
  3. Add the black food color and mix until the color is fully distributed. Stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Tip: Start with just a small amount of color, 1 teaspoon, and see if it is the color you desire. Then add more color as needed. I find that 2 teaspoons are perfect for this recipe to achieve a pitch-black color.
  4. Continue beating for another 2 to 3 minutes on medium-high to high speed to make the frosting ultra-light and fluffy.
  5. Let the buttercream sit 30 to 60 minutes before using to allow the color to fully develop.
Assembly:
  1. Place one of the cake layers on a cake plate. Using an offset spatula spread about 1 cup buttercream over the layer. Repeat with the next layer. Place the last cake layer on top.

  2. Black Night Cake Layers
  3. Crumb coat the cake by covering the sides and top of the cake with a thin layer of the buttercream. Refrigerate the cake until the crumb coat is firm, about 30 minutes. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with the final layer of buttercream.

  4. Black Night Cake
  5. When the crumb coat is set, cover the sides and top of the cake with additional buttercream, reserving about 1½ to 2 cups of buttercream to pipe swirls on top of the cake.

  6. Black Night Cake
Decorations:
  1. Make the purple curled shards: Place the colored wafers in the top of a double boiler over hot water. Melt, stirring gently with a rubber spatula. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Pour the melted wafers out onto a large sheet of parchment paper, and use an offset spatula to spread it into a thin layer. Place another sheet of parchment on top, then roll the parchment up into a cylinder, and secure it with a rubber band. Refrigerate until the wafers have completely set and hardened. Once it is set, remove from the refrigerator, unroll the parchment, and the wafers will shatter into curled shards as you unroll it.

  3. Black Night Cake Decorations
  4. Black Night Cake Decorations
  5. Black Night Cake Decorations
  6. Use a pastry brush to brush a very small amount of reserved frosting onto the bottom of each shard, add a few sprinkles and black glitter, and press the shards into the sides of the cake. Place the shards as close or as far apart as you desire.

  7. Black Night Cake
  8. Press some of the black, orange, and green jimmies and candy eye decorations randomly into some of the empty spaces.

  9. Black Night Cake
  10. Prepare a piping bag with a large star tip and pipe swirls around the top of the cake. Tip: I used a 1M size tip for the swirls.

  11. Black Night Cake
  12. Place a few more shards into the top of the cake to complete the decorations.

  13. Black Night Cake
  14. Black Night Cake
  15. Black Night Cake

 

Cookies and Cream Cake

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Cookies and Cream Cake
6 layers of one of my favorite chocolate cakes, Devils Food Cake, filled and topped with 6 layers of cookies and cream filling made from mascarpone cheese and Oreo cookies. Not every cake needs an outside layer of frosting, and I decided to keep this one as a naked cake, simple and delightful. For a little extra flavor and decoration I added a few mini-marshmallows around the top and outside; the marshmallows add a nice flavor with the chocolate cake and filling.
Recipe type: Dessert | Chocolate Butter Cake
Serves: 10 to 12 Servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased and floured Oven Temp: 350° Storage: Cover and refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Small amount of vegetable shortening and flour for preparing pans
Cake Batter:
  • ¾ cup Dutch-processed cocoa powder
  • ¾ cup hot water
  • ½ cup cold water
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs
Cookies and Cream Filling:
  • 16 ounces mascarpone cheese, room temperature
  • ¾ cup confectioners’ (powdered) sugar
  • 1½ cups whipping (heavy) cream
  • 1 teaspoon pure vanilla extract
  • About 12 chocolate sandwich cookies, coarsely chopped Tip: I use Oreo cookies
Decoration (optional:)
  • 6 Oreo cookies, cut in half Tip: Use a very sharp kitchen knife to cut cookies in half to help prevent the cookies from crumbling. Use any cut cookies that look as good for the coarsely chopped cookies in the filling.
  • About 1 cup mini-marshmallows
Instructions
Preheat oven to 350 degrees F. Prepare three 8-inch round layer cake pans; lightly grease the bottom and sides of the pans with shortening and dust with flour.
Cake Batter:
  1. In a small mixing bowl, combine the cocoa powder and hot water. Stir until smooth, and then blend in the cold water. Add vanilla; stir until thoroughly blended and smooth. Set aside.
  2. In a medium bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the cocoa mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and cocoa mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 25 to 30 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Cookies and Cream Filling:
  1. In a large mixing bowl, combine mascarpone cheese, confectioners’ sugar, and whipping cream; use an electric mixer and beat together until mixture is smooth. Add vanilla and continue beat 2 to 4 minutes or until frosting is thick and fluffy.
  2. Using a rubber spatula or wooden spoon, stir in the chopped Oreo cookies. You should have about 6 cups of filling. Mascarpone frosting should be used immediately, or refrigerate until needed.
Assembly:
  1. Using a long-serrated kitchen knife, split each cake into 2 horizontal layers.
  2. Place one of the bottom halves of the layers on a cake plate. Using an offset spatula spread about 1 cup filling over the layer, spreading the filling out to the edges. Repeat with the next four layers, pressing down a bit on the cake before adding the filling to make sure everything is level. Place the last cake layer on top, upside down so the flat bottom of the cake is facing up to make a nice flat top. Spread remainder of filling over top of cake. The sides of the cake should show for the naked cake look.
  3. Decoration (optional:) Decorate with the cookie halves and mini-marshmallows.
  4. Refrigerate cake until ready to serve. Refrigerate leftovers.


 

Bourbon Butterscotch Cake

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Bourbon Butterscotch Cake
Mixing butter, sugar, and bourbon in this cake is like creating boozy liquid gold and what the absolutely delicious Bourbon Butterscotch Sauce is made of. The sauce is added to the buttercream frosting as well as poured over the top of the cake as a finishing touch. The cake is also wonderfully flavored with bourbon and a hint of nutmeg, a very nice flavor combination.

Tip: Both the cake and the sauce can be prepared the day before to make final cake assembly quicker, a chilled cake is easier to work with and there are less crumbs when it is cut or handled. Once the baked cake is completely cooled, wrap in plastic wrap and refrigerate at least 2 hours or overnight.
Recipe type: Dessert | Butter Layer Cake | Butterscotch Cake | Bourbon Cake
Serves: 8 to 10 Servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 8" Round Layers Pan Prep: Greased and floured Oven Temp: 350° Storage: Cover and refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Small amount of vegetable shortening and flour for preparing pan
Cake Batter:
  • 2¼ cups sifted cake flour
  • 1½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 cup buttermilk (preferably whole buttermilk)
  • ¼ cup bourbon
  • 1 teaspoon pure vanilla extract
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • ¼ cup plus 2 tablespoons granulated sugar
  • 1 cup firmly packed light brown sugar
  • 3 large eggs
Bourbon Butterscotch Sauce:
Tip: this recipe makes about 1¾ cup. ½ cup will be used in the buttercream and ½ to ¾ cup will be used for the topping. The remainder of the sauce may be refrigerated and used as you desire.
  • 1 cup firmly packed light brown sugar
  • ¼ cup water
  • 2 tablespoons light corn syrup
  • ½ cup whipping (heavy) cream, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • 3 tablespoons bourbon
  • ½ teaspoon pure vanilla extract
Bourbon Butterscotch Swiss Meringue Buttercream:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/16 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup cooled Bourbon Butterscotch Sauce
Instructions
Preheat oven to 350 degrees F. Prepare two 8 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Cake Batter:
  1. In a medium-size mixing bowl, combine flour, baking powder, baking soda, salt, and nutmeg; sift or whisk together to mix. Set aside.
  2. In a medium-size mixing bowl, stir the buttermilk, bourbon, and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, then add the brown sugar one or two tablespoons at a time, taking an additional 3 to 4 minutes, beating until the butter and sugar are fully incorporated and the mixture is a light, or pale color, with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with a small offset spatula or the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Tip: 32 minutes bake time was just right in my oven.
  7. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Bourbon Butterscotch Sauce:
  1. Tip: The sauce can be prepapred the day before and refrigerated until ready to use. Bring to room temperature before using in this recipe.
  2. In a medium size heavy saucepan; combine brown sugar, water, and corn syrup. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Use a pastry brush to wash down the sides of the pan to remove any stray granules of sugar. Increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 325 degrees F, a light caramel stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Let stand about 1 minute to let the bubbling subside. Be careful, the caramel is extremely hot and will cause serious burns if you touch it. Tip: Heating the sugar mixture to 325 degrees is called a light caramel stage. Using brown sugar in this recipe will make the mixture look deceptively dark, but don’t worry this is normal.
  3. Add the whipping cream and stir until combined. Be careful as the mixture will bubble up vigorously. Add the butter and stir until thoroughly combined. Tip: if any caramel mixture is stuck to the bottom of the pan, place the pan on low heat and stir until the caramel liquefies and blends with the butter and cream. Remove from the heat.
  4. Add the bourbon and vanilla, stir until combined.
  5. Let cool completely. Sauce will thicken slightly as it cools. Store tightly covered in the refrigerator until ready to use.
Bourbon Butterscotch Swiss Meringue Buttercream:
  1. In a large bowl of an electric stand mixer combine egg whites, sugar, and salt; place the bowl over a pan of simmering water. Using a wire whisk, whisk constantly by hand until the mixture is hot, about 3 to 5 minutes. Tip: the mixture should reach about 130 degrees using a candy or instant read thermometer to gauge the temperature, or feel completely smooth when rubbed between your fingertips. Remove from heat.
  2. Attach the bowl to the electric stand mixer fitted with the whisk attachment. Whisk on medium high speed for 5 to 7 minutes or until the mixture forms a thick fluffy meringue and is cool. Tip: Touch the meringue and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  3. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the vanilla and room temperature Bourbon Butterscotch Sauce and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.
  4. Buttercream should be used immediately, or refrigerate or freeze until needed.
Assembly:
  1. Using a long serrated kitchen knife, split each cake into 2 horizontal layers.
  2. Reserve about ¼ cup of the buttercream to create a pearl finish around the bottom of the cake.
  3. Place one of the bottom halves of the layers on a cake plate. Using an offset spatula spread about ¾ cup buttercream over the layer. Repeat with the next two layers. Place the last cake layer on top.
  4. Crumb coat the cake by covering the sides and top of the cake with a thin layer of the buttercream. Refrigerate the cake until the crumb coat is firm, about 30 minutes. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with the final layer of buttercream.
  5. When the crumb coat is set, cover the sides and top of the cake with the remaining buttercream.
Decoration:
  1. Frosting Finish: Start with a smoothly frosted cake sitting on top of a turntable. To finish the sides of the cake use an icing comb with a serrated edge to go around the sides of the cake to create horizontal stripes. Gently press the edge of the icing comb into the buttercream and while holding the icing comb still, rotate the cake by spinning the turntable one full turn until the ends of the stripes meet. To finish the top of the cake use an offset spatula to smooth the top and top edge in preparation for topping with the Bourbon Butterscotch Sauce.
  2. Place the reserved ¼ cup buttercream into a pastry bag with a small round tip. Pipe two rows of dots around the base of the cake. I used a size 8 round tip.
  3. Refrigerate the cake at least 30 minutes to set and chill the buttercream before adding the Bourbon Butterscotch Sauce.
  4. Bourbon Butterscotch Sauce Topping: Sauce should be room temperature or warmed very slightly in the microwave so it is spreadable. Starting with about ½ cup, slowly pour the sauce onto the center of the top of the cake. Use an offset spatula or back of a spoon to gently spread over the entire top and allow the sauce to drip over the edges. Use and additional ¼ cup sauce if needed to achieve the amount of drips you want. Refrigerate cake to slow the drips but the drips will tend to continue until thoroughly chilled.
  5. Refrigerate cake until ready to serve. Refrigerate leftovers.

Adapted from Huff, Tessa, Layered, Stewart Tabori & Chang, New York, 2016

 

Opera Cake

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Opera Cake
The gateau de l’Opera Cake originates from the patisseries of Paris. It is a stunning Almond Jaconde cake soaked with coffee syrup and layered with coffee buttercream, chocolate ganache, and chocolate glaze.

Traditional Opera Cake is decorated with its name written in glaze or royal icing across the top and finished with a piece of shimmering edible gold leaf. For my version I decorated each individual piece so that each guest receives an elegant little masterpiece.

Each layer of this cake is easy to make but you’ll want to plan ahead because it takes time to make all the components, along with assembling the layers, along with refrigeration time. Each of the components can be made up to 1 week ahead of time, except for the Almond Jaconde which should be made at the most 1 day before. I recommend making the Chocolate Glaze and Royal Icing just before ready to use.

I make this cake over a two day period. On day one I make the Almond Jaconde, wrap well in plastic wrap and refrigerate overnight. I also make the Coffee Syrup on day one and refrigerate, along with chopping all the chocolate for the ganache and glaze. On day 2 I make the ganache and buttercream and assemble the cake. Then the completed cake goes into the refrigerator at least one hour before making the glaze to glaze the top of the cake, then refrigerating another hour before cutting, completing the final decorations, and serving. Whew!!! Cake completed and totally worth the effort.
Recipe type: Dessert | Chocolate Layer Cake | Almond Jaconde
Serves: 12 to 14 Servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 12x17x1 inch Jelly Roll pans Pan Prep: Greased and Floured or parchment lined and lightly greased with butter Oven Temp: 425° Storage: Cover and room temperature or refrigerate

Help: Cake Hints and Tips, Classic French Coffee Buttercream, Royal Icing, Buttercream Tips, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Small amount of butter plus parchment paper for preparing pan
Almond Jaconde Cake:
  • 2 cups almond flour (finely ground blanched almonds)
  • 2 cups confectioners’ (powdered) sugar, sifted
  • 6 large eggs
  • ½ cup all-purpose flour
  • 3 tablespoons unsalted butter, melted and cooled
  • 6 large egg whites
  • 2 tablespoons granulated sugar
Coffee Syrup:
  • 1 cup water
  • ½ cup granulated sugar
  • 3 tablespoons instant espresso coffee (espresso powder)
Coffee Buttercream:
Chocolate Ganache:
  • 10 ounces bittersweet chocolate, chopped into small pieces
  • 1 cup whipping (heavy) cream
Chocolate Glaze:
  • 2 ounces unsweetened chocolate, chopped into small pieces
  • 2 ounces semisweet chocolate, chopped into small pieces
  • 1 tablespoon plus 1 teaspoon unsalted butter
  • 1 tablespoon plus 1 teaspoon light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon plus 1 teaspoon dark rum (optional)
  • 1⅓ cup confectioners’ (powdered) sugar, sifted
  • 3 tablespoons boiling water, or more if needed
Royal Icing:
  • 1½ tablespoons meringue powder
  • 2 cups confectioners’ (powdered) sugar, sifted
  • 1 to 2 tablespoons warm water
Decoration:
  • Edible Gold Leaf
Instructions
Preheat oven to 425 degrees F. Prepare two 12x17x1 inch Jelly Roll pans; lightly grease each pan with melted butter or vegetable shortening, line with parchment paper, and then brush the top of the parchment paper with melted butter. Tip: Use a large enough piece of parchment paper to allow overhang to make easier to remove after baking. Greasing the pan first holds the parchment paper in place. Use about 1 tablespoon of melted butter to grease the top of the parchment papers.
Almond Jaconde Cake:
  1. In a large bowl of an electric mixer, add the sifted confectioners’ sugar, almond flour and 6 large eggs. Using the whisk attachment, beat on low speed about 1 minute or until blended, and then increase the mixer speed to high and beat for 5 to 7 minutes or until the mixture is very thick and drops in ribbons when the beater is lifted.
  2. Sprinkle about one-half of the flour over the top of the egg mixture and with the mixer on low speed beat just until the flour disappears. Sprinkle the remaining flour on top and blend into the egg mixture just until the remaining flour disappears. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Remove the bowl from the mixer and set aside while preparing egg whites.
  3. Egg Whites: In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar; continue beating just until stiff peaks form and the egg whites are still shiny.
  4. Using a balloon type wire whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the almond batter to lighten the batter, and then fold in the remaining egg whites.
  5. Quickly pour the melted butter in a stream over the batter and fold into the batter to completely incorporate the ingredients, and taking no more than 15 to 20 seconds as the batter can deflate quickly.
  6. Divide the batter evenly between the 2 pans and smooth the surface with the back of a large spoon or large offset spatula. Tip: I weigh my prepared pans on a food scale before filling then again after filling with batter to ensure they each have the same amount of batter. For this recipe there is about 18 ounces of batter for each pan.
  7. Bake: Bake for 7 to 10 minutes or until the top of the cakes springs back when lightly touched. Rotate the pans about halfway through bake time so they bake evenly. Remove from oven and let cool for 5 minutes.
  8. Place a fresh sheet of parchment paper on top of the cake and quickly flip the pan over. Remove the pan and carefully peel the parchment off the cake, then replace the original parchment and flip the cake back over onto the original parchment, and place on a wire cooling rack for the cakes to cool completely.
  9. The cakes may be covered with plastic wrap and refrigerated overnight.
Coffee Syrup:
  1. In a small saucepan over medium heat, add the water, sugar, and espresso. Bring to a boil while stirring with a rubber spatula or wooden spoon. Remove from the heat and cool to room temperature. Set aside or cover and refrigerate until ready to use. Tip: The coffee syrup can be made ahead of time if desired and refrigerated for up to 1 week. It can be used either chilled or at room temperature. This recipe makes about 1¼ cups of syrup. Use all of the syrup for this cake, about one-fourth of the syrup for each layer.
Coffee Buttercream:
  1. Prepare one recipe of Classic French Coffee Buttercream. Set aside at room temperature until ready to use. Tip: The buttercream can be made ahead of time if desired and refrigerated for up to 1 week. Before using, bring to room temperature and beat with an electric mixer to make fluffy again. This recipe makes about 4 cups of buttercream which will be enough buttercream for the Opera Cake. Use 1½ to 1¾ cups buttercream for the first and third layers and about ½ cup on the top layer. You may have some buttercream left-over.
Chocolate Ganache:
  1. Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
  2. In a small heavy saucepan over medium heat, heat the cream until it is begins to boil. Remove from heat and immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, and then let it sit for 1 minute to allow the chocolate to melt. Using a rubber spatula slowly stir the chocolate and cream in a circular motion starting from the center of the bowl and working out to the sides. Continue to stir slowly, to prevent air bubbles from forming, until all the chocolate is melted.
  3. Let the ganache sit at room temperature until it cools and becomes thick enough to easily spread. Tip: Place bowl in a larger bowl of ice water to speed cooling and thickening, stirring Ganache occasionally as it cools. Tip: The ganache can be made ahead of time if desired and refrigerated for up to 2 weeks. This recipe makes about 2¼ cups of ganache. Use 1½ to 2 cups for this cake, you may have some ganache left-over.
Chocolate Glaze:
  1. Melt the unsweetened chocolate and semi-sweet chocolate in the top of a double boiler over hot water; add butter and stir with a rubber spatula or wooden spoon until butter is melted and mixture is smooth. Remove from heat. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Add corn syrup, vanilla, and Rum; stir until combined. Add sifted confectioners’ sugar and water alternately, beating well until completely blended and smooth. The glaze should be like a soft icing. Add additional teaspoons of hot water if needed to make a good spreading consistency. This recipe makes about 1 cup of glaze.
Royal Icing:
  1. In a medium bowl, combine meringue powder and powdered sugar. Stir in water in small quanties at a time using a rubber spatula or wooden spoon. Start with 1 tablespoons of water, then when it’s getting close to the right consistency add water in teaspoonfuls or just drops of water at a time, until it is the desired consistency; for piping the icing should be like a very thick sour cream.
  2. Place the Royal Icing in a pastry bag with a small plain decorating tip for writing.
Assembly:
  1. Cut each Almond Jaconde cake in half crosswise ending up with 4 pieces.


  3. Place one cake layer on a baking sheet or cake board lined with a piece of parchment paper. Use a pastry brush to apply about one-fourth of the coffee syrup to the cake layer, thoroughly soaking the layer. Using an offset spatula spread 1½ to 1¾ cups Coffee Buttercream evenly over the top, making the buttercream about ¼-inch thick. Tip: If the buttercream is soft, put the cake in the refrigerator for about 20 minutes to firm the buttercream before proceeding. You can refrigerate after each layer is completed if necessary.




  6. Place a second cake layer on top and brush with about one-fourth of the coffee syrup. Spread 1½ to 2 cups of ganache evenly over the top making the ganache about ¼-inch thick.


  8. Place a third cake layer on top and brush with about one-fourth of the coffee syrup. Spread 1½ to 1¾ cups Coffee Buttercream evenly over the top, making the buttercream about ¼-inch thick.
  9. Place the last cake layer on top. Check to make sure the cake is level. If there are high spots press them down lightly with the palm of your hand. Don’t worry how the sides look as these will be trimmed off later. Brush the layer with the remaining coffee syrup. Spread about ½ cup Coffee Buttercream over the top, or use enough buttercream to create a thin crumb-coat layer filling in any holes and creating a smooth top for the Chocolate Glaze layer.


  11. Put the cake in the refrigerator for about 1 hour to chill and firm the layers before glazing the top.
  12. If you haven’t already made the glaze, prepare the glaze now. Remove the cake from the refrigerator and pour the glaze over the top, spreading evenly with an offset spatula. Return the cake to the refrigerator for at least 1 hour before trimming the edges, cutting, and completing the final decorations.


Cutting, Decorating, and Serving:
  1. Use a sharp kitchen knife to trim all four edges to reveal the Opera Cakes layers. Tip: keep the trimmings to indulge in later.
  2. Slice the cake in half lengthwise using a warm serrated knife. Dip the knife in hot water after each cut and quickly wipe dry. Then slice each half crosswise into 6 pieces. Tip: I cut the cake into 12 pieces however you can make your pieces larger or smaller if desired.
  3. Royal Icing: Pipe the word Opera onto each piece.
  4. Gold Leaf: Add a small piece of edible Gold Leaf to each piece. Tip: to apply, use a small, dry brush to gently pull off small pieces from the sheet of gold leaf. Touch the gold leaf onto each cake which will help remove it from the brush. Don’t touch the Gold Leaf with your fingers since it’ll stick and disintegrate when you try to remove it.
  5. The Opera Cake may be refrigerated for one or two days if necessary before serving. Opera cake is best when served chilled, or remove from the refrigerator maybe an hour or so before serving. Refrigerate leftovers.


 

Sachertorte

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Sachertorte
Sachertorte is a famous Viennese cake flavored with apricot and distinctive smooth chocolate glaze. The word “Sacher” is traditionally written on top of the glazed cake. My attempt at writing did not turn out perfect or exactly centered as it should be, but this is still a rich and delicious dessert.

There are many versions of Sachertorte, some are a one-layer cake with apricot glaze on top, some are two-layer with apricot glaze in the middle. Many versions have whipped egg whites folded into the batter for leavening. I prefer using a chocolate Genoise batter which is light in texture, has a nice chocolate flavor, and is easy to make. Warm apricot glaze is spread between the cake layers and also on top before a shiny covering of chocolate glaze. This cake is best served with a huge dollop of sweetened whipped cream.
Recipe type: Dessert | Chocolate Cake | Genoise cake
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9 inch round springform pan Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and room temperature

Help: Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the Thermapen Mk4 Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Mk4 Thermometer available here.
Ingredients
Small amount of vegetable shortening and flour for preparing pan
Chocolate Genoise Batter:
  • ½ cup (1 stick) unsalted butter
  • ¾ cup sifted cake flour
  • ½ cup Dutch-processed cocoa powder
  • 6 large eggs, room temperature
  • ¾ cup granulated sugar
  • 2 teaspoons pure vanilla extract
Apricot Glaze:
  • ½ cup granulated sugar
  • ⅓ cup water
  • 1 tablespoon freshly squeezed lemon juice
  • ⅔ cup apricot preserves
Boiled Chocolate Icing:
  • 4 ounces semisweet chocolate, chopped into small pieces
  • 1¼ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • ⅔ cup water
Apricot Roses (optional):
  • Dried apricots (about 10, or more if desired)
  • Green spice drops (about 6, or more if desired)
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round springform pan; generously grease the pan with shortening and dust with flour.
Wrap the outside of the pan with a cake strip to help ensure the cake rises evenly. Tip: Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Chocolate Genoise Batter:
  1. Melt the butter in a small saucepan over low heat. Remove from heat and set aside to cool. Or, place the butter in a microwave-safe bowl, use 50% power and heat just until the butter is melted; do not overheat. Set aside to cool.
  2. Sift the cake flour and cocoa together 4 times onto a piece of parchment paper or wax paper. Set aside.
  3. In a large bowl of an electric mixer, use a wire whisk to whisk together the eggs and sugar just until blended. Place the bowl over a pan of barely simmering water, making sure that the water does not touch the bottom of the bowl. Heat the egg mixture 3 to 5 minutes, whisking constantly, until the mixture is a deep golden color and warm to the touch, between 110 and 120 degrees, using a candy or instant read thermometer to gauge the temperature.

  4. making-sachertorte-heating-eggs
  5. Remove the bowl from the simmering water and dry the bottom. Using an electric mixer with the whisk attachment, beat the egg mixture on medium-high speed until cool and the mixture has tripled in volume and is thick and light in color, about 5 to 6 minutes. Reduce the mixer speed to medium and add the vanilla. Beat 1 minute longer. Remove the bowl from the mixer.
  6. Place the cocoa and flour into a wire mesh strainer and sprinkle 2 to 3 tablespoons at a time over the egg mixture. Using a balloon type whisk or large rubber spatula, fold the cocoa/flour into the eggs, using about 3 to 4 turns with each addition of cocoa/flour, and making sure to reach to the bottom of the bowl as you fold. Do not worry about incorporating all the flour until the last addition, as too much handling will deflate the batter. The flour should be added quickly in about 5 to 6 additions.
  7. Before the last addition of cocoa/flour, quickly pour the warm butter in a stream over the batter. Immediately sprinkle in the remaining cocoa/flour mixture, and fold into the batter taking about 12 to 15 more turns to completely incorporate the ingredients, and taking no more than 15 to 20 seconds as the batter can deflate quickly.
  8. Using a rubber spatula, immediately push the batter into the prepared pan. If any butter remains in the bottom of the bowl, do not add to the batter as this could prevent the cake from rising. Smooth the top of the batter with a small offset spatula or the back of a large spoon.
  9. Bake: Tap the pan on the counter to remove air bubbles, and place the pan in the oven. Bake 35 to 40 minutes or until the cake is springy to the touch and has completely come away from the sides of the pan. Remove the pan from the oven and let stand 10 minutes on a wire cooling rack. Run a thin sharp knife around the edge of the pan to release the cake. Remove cake from the pan and place on a wire cooling rack to finish cooling. Tip: Lightly grease the cooling rack with vegetable oil or a nonstick cooking spray to prevent the cake from sticking.
Apricot Glaze:
  1. Sugar Syrup: In a small heavy-bottomed pan, combine granulated sugar, water, and lemon juice. Heat over medium-low heat stirring with a rubber spatula or wooden spoon until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Increase the heat to medium high and bring to a boil, without stirring. Boil for 3 minutes. Remove from the heat.
  2. Apricot: In a separate medium heavy-bottomed pan, add the apricot preserves and stir in the hot sugar syrup. Heat over medium heat, stirring, and bring to a boil. Boil and stir for 3 minutes. Remove from the heat. Pour hot mixture through a fine-mesh sieve to strain out the solid pieces. Discard solids. Be careful, the apricot mixture is extremely hot and will cause serious burns if you touch it. Set aside.
Assembly:
  1. Use a long serrated kitchen knife to split the cake into 2 horizontal layers. Place the first layer cut side up on a plate or wire rack. Using a pastry brush, brush about ⅓ of the warm apricot glaze over the cake layer. Tip: re-warm the apricot glaze briefly over low heat or in a microwave safe bowl in the microwave if necessary to make apricot glaze spreadable.
  2. Place the second cake layer on top with the cut side down and the flat bottom side up. Brush the remaining warm apricot glaze over the top and sides of the cake. Set aside while preparing the Boiled Chocolate Icing.
Boiled Chocolate Icing:
  1. In a medium heavy-bottomed pan, combine semisweet chocolate, sugar, cocoa, and water. Heat over low heat stirring with a rubber spatula or wooden spoon until the sugar is completely dissolved and semisweet chocolate pieces are melted. Increase the heat to medium and bring to a boil, stirring constantly, until the mixture reaches a temperature of 220 degrees F, using a candy or instant read thermometer to gauge the temperature. Remove from the heat.

  2. making-sachertorte-heat-chocolate
  3. Pour the hot icing into a large bowl. Stir icing vigorously with a wooden spoon or rubber spatula to cool the icing down to about 90 degrees F. Stirring makes the icing thick and glossy.
  4. Place the cake on a wire rack set over a piece of parchment or wax paper. Pour chocolate icing over the top of the cake letting it flow down over the sides. Use an offset spatula to spread the icing over the top and sides of the cake. Scrape icing drippings off the paper and place into a pastry bag to use later for decoration, if desired.
  5. Use a cake lifter to pick up and move the iced cake onto a cake plate. Let cake stand at room temperature or in a cool place, but not refrigerated, about two hours to let icing set.
  6. After icing has set, pipe the name Sacher over the top of the iced cake using the icing drippings in the pastry bag.
Apricot Roses (optional):
  1. Place one of the dried apricot halves between two pieces of wax paper. Use a rolling pin to roll the apricot to a thin circle. Cut in half. For the center of rose, roll one half-circle into a cone shape. For petals, press as many half-circles around the center as desired, curving the rounded edges outward and overlapping the petals. Press the base of the flower to hold the flower intact, the apricots are normally sticky enough to hold together.
  2. Roll the green spice drops into thin circles to use as leaves.
  3. Place roses and leaves around cake as desired.

Sources: Baking Illustrated, by the editors of Cook's Illustrated, 2004; Teubner, Christian, Cakes & Pastries, Hearst Books, New York, 1983; Better Homes and Gardens, New Baking Book, Meredith Corporation, Iowa, 1998; Maida Heatter's Book of Great Chocolate Desserts, New York, 1980

 

Devil’s Food Cake with Almond Dacquoise

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Devil's Food Cake with Almond Dacquoise
Devil’s Food cake, Chocolate Whipped Cream, Almond Dacquoise, and Buttercream create a celebration cake. The buttercream was divided into 3 portions for the ombre effect with leaf-green food coloring along with Easter egg decorations.

This cake has several components and I recommend making the Almond Dacquoise, Cake, and Chocolate Whipped Cream the day before to have ready to assemble the following day.
Recipe type: Dessert | Butter Layer Cake | Chocolate | Meringue
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers, Two Baking Sheets Pan Prep: Greased and Parchment Lined Oven Temp: 350° and 225° Storage: Covere and refrigerate

Help: Cake Hints and Tips, Blanching Almonds, Making Meringue

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Almond Dacquoise:
  • 6 ounces (about 11/8 cups) whole blanched almonds
  • 1¼ cup confectioner’s (powdered) sugar
  • 5 large egg whites
  • ⅛ teaspoon cream of tartar
  • ¼ cup granulated sugar
Cake Batter:
  • ¾ cup Dutch-processed cocoa powder
  • ¾ cup hot water
  • ½ cup cold water
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs
Chocolate Whipped Cream:
  • 8 ounces bittersweet chocolate
  • 2 cups whipping (heavy) cream
  • 1 tablespoon sugar
Classic French Buttercream (Makes about 6 cups):
  • 3 large eggs, divided
  • 3 large egg yolks
  • 1½ cup granulated sugar
  • ½ cup water
  • 2½ cups (5 sticks) unsalted butter, room temperature
  • 1½ teaspoons pure vanilla extract
  • Food Coloring (optional)
Instructions
Almond Dacquoise:
  1. Make the day before final cake assembly. Preheat oven to 225 degrees F. Line 2 large baking sheets with parchment paper. Draw one 9-inch circle onto each paper; turn the paper over so the ink or pencil marks won’t touch the meringue; the circles should be visible through the paper.
  2. In a small food grinder or food processor, process the blanched almonds until the almonds are finely ground. Pour almonds into a mixing bowl, add the confectioner’s sugar, and stir until well combined. Set aside.
  3. In a large mixing bowl, beat the egg whites with an electric mixer on medium-low to medium speed until the whites look frothy. Add the cream of tartar, increase the speed to medium or medium-high and beat until soft peaks form. Gradually add the sugar one tablespoon at a time or in a slow steady stream; continue beating until almost stiff peaks form. The egg whites should look smooth, white, and shiny, not dry. Remove the bowl from the mixer.
  4. Using a large rubber spatula, gently fold the ground almond mixture into the egg whites. The almonds should be added in 3 to 4 additions.
  5. Place the meringue in a pastry bag fitted with a ½ inch plain tip. Pipe the meringue following the inside perimeter of each circle. Then fill in the circle by piping in a spiral. Use a small offset spatula to gently smooth any peaks.
  6. Bake: Bake meringues for 3 hours. At the end of the baking time, turn off the heat and leave the meringue discs in the oven for 6 to 8 hours or overnight to cool and finish drying out.
  7. When completely cooled, remove meringues by gently peeling them off the parchment paper or by sliding a thin metal spatula underneath to loosen them from the paper.
Cake Batter:
  1. I recommend making the day before final cake assembly. Preheat oven to 350 degrees F. Prepare two 9 inch round layer cake pans; lightly grease the bottom and sides of the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust with flour. Tip: Use cake strips around the pans to help ensure the cake rises evenly. Wrap the outside of the pan with a cake strip to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is about 2 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
  2. In a small mixing bowl, combine the cocoa powder and hot water. Stir until smooth, and then blend in the cold water. Add vanilla; stir until thoroughly blended and smooth. Set aside.
  3. In a medium bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  4. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the cocoa mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and cocoa mixture, ending with the last portion of the flour, and stirring just until blended.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Chocolate Whipped Cream:
  1. Make the day before final cake assembly. Finely chop the chocolate into ¼-inch pieces and place in a medium-sized heatproof mixing bowl.
  2. In a small heavy saucepan over medium heat, heat the cream and sugar just to a boil. Remove from heat and immediately pour the hot cream over the chocolate. Let sit for 1 minute, and then stir slowly in a circular motion with a rubber spatula until all the chocolate is melted, 2 to 3 minutes. Let sit until cooled to room temperature. Cover tightly and refrigerate 4 to 6 hours or overnight.
  3. Once the whipped cream has chilled and ready to assemble cake, transfer to a large bowl. With an electric mixer on medium-high speed, beat until thick and stiff, 2 to 4 minutes. Use immediately or refrigerate until ready to assemble cake.
Classic French Buttercream:
  1. Strain the egg yolks plus yolk from the whole eggs through a fine mesh strainer. Using a rubber spatula, strain and press the yolk through the strainer to separate any attached egg white fibers.
  2. In a large bowl of an electric stand mixer fitted with the whisk attachment combine the separated egg whites and strained egg yolks. Whisk on medium high speed for 5 to 8 minutes until the eggs become thick and lemon colored and drop in ribbons when the beater is lifted. Tip: continue beating the eggs until the sugar syrup is cooked.
  3. Meanwhile, in a medium size heavy saucepan, combine sugar and water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan.
  4. When the syrup looks clear, increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 238 degrees F, a soft-ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Optional: As soon as the syrup reaches 238 degrees F. immediately remove from the heat and pour the syrup into a glass measuring cup to stop the cooking. Be Careful, the sugar is extremely hot and will burn your skin if you touch it.
  5. Quickly, as soon at the sugar syrup is done cooking, stop the mixer, pour a small amount of syrup into the beaten egg yolks, immediately turn the mixer on to high speed and beat for 5 to 10 seconds still using the whisk attachment. Turn the mixer off again, pour a little larger amount of syrup in the eggs, and immediately turn the mixer on to high speed for 5 to 10 seconds. Continue with the remaining syrup. Tip: You want to work quickly as the sugar starts to harden and thicken pretty quickly. Don’t allow any syrup to pour onto the whisk as it will spin the syrup around the sides of the bowl.
  6. Once all the sugar has been added to the eggs, continue beating the mixture at high speed, about 5 minutes longer, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  7. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The Buttercream may look curdled after the butter is added, but it will become smooth as you continue to beat it. Add the vanilla and continue beating on medium-high speed until the Buttercream is thick and smooth, about another 3 to 5 minutes.
  8. Buttercream should be used immediately, or refrigerate until needed.
  9. Assembly: Using a long serrated kitchen knife, split each cake into 2 horizontal layers.
  10. Place one of the cake layers on a cake plate. Using an offset spatula spread about one-fourth of the chocolate whipped cream on the layer. Place one of the almond Dacquoise rounds on top, and spread another one-fourth of the chocolate whipped cream on top of the Dacquoise, and then place another cake layer on top. Spread about 1 cup of the buttercream over the cake layer, and then repeat with another layer of cake, whipped cream, Dacquoise, whipped cream, and then place the last cake layer on top.
  11. When the layers are completed, use a long sharp serrated kitchen knife to trim off the edge of the layers to make the sides straight. Reserve any Dacquoise shavings to garnish the top of the cake.
  12. Crumb coat the cake by covering the sides and top of the cake with a thin layer of buttercream. Refrigerate the cake until the crumb coat is dried to the touch, about 20-30 minutes. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with the final layer of frosting.
  13. When the crumb coat is set, cover the sides and top of the cake with the remaining buttercream. Tip: for the ombre effect, I divided the remaining buttercream into 3 portions. Using leaf-green food coloring I tinted one portion a pale leaf green for the bottom side color, the second portion an even paler leaf green for the middle side color, and left the third portion with no added food coloring for the top side and top of cake color. I used some Dacquoise shavings to garnish the top of the cake.
  14. Refrigerate cake at least 1 hour before serving to firm up the chocolate whipped cream layers. Refrigerate leftovers.
Adapted From: Larousse on Pastry, John Wiley & Sons, New Jersey, 2012; Teubner, Christian, Cakes & Pastries, Hearst Books, New York, 1983; Daley, Regan, In the Sweet Kitchen, Artisan, New York, 2001

 

 

Maple Pumpkin Torte

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Maple Pumpkin Torte
Think of crisp autumn days and fields ripe with orange pumpkins when you bite into this scrumptious torte. The cake layers abound with the flavors of pumpkin and spices and it almost melts in your mouth. Two 9-inch layers are split to make a 4 layer torte, each layer filled with maple cream cheese frosting. This dessert is mouth-watering delicious.
Recipe type: Dessert | Butter Cake | Pumpkin Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 325° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 3½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1½ cups canned pumpkin
  • ¾ cup milk (preferably whole milk)
  • 2 teaspoons pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 3 large eggs
Maple Cream Cheese Frosting:
  • 12 ounces cream cheese, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • ¼ cup pure maple syrup, preferably grade B
  • 4 cups confectioners’ (powdered) sugar
Garnish (optional):
  • 12 pecan halves
  • About ¼ cup pecans, toasted, coarsely chopped
Instructions
Preheat oven to 325 degrees F. Prepare two 9 inch round layer cake pans; lightly grease the bottom and sides of the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Tip: Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger; sift or whisk together to mix. Set aside.
  2. In a medium bowl, combine pumpkin, milk, and vanilla; stir together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the pumpkin mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and pumpkin mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the top of the batter with a small offset spatula or the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Maple Cream Cheese Frosting:
  1. In a medium mixing bowl, combine cream cheese, butter, and maple syrup; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Tip: If frosting seems too soft, refrigerate 30 minutes or longer for the desired consistency, then re-whip to make fluffy.
Assembly:
  1. Using a long serrated kitchen knife, split each cake into 2 horizontal layers. Maple Pumpkin TorteTip: Cut one of the cake layers so that the bottom half is thicker than the top half, and use the thicker bottom half as the 1st layer to provide a good base to support the upper layers.
  2. Place the thicker bottom half of the layers on a cake plate. Using an offset spatula spread 1 cup of frosting over the layer. Place the next layer on top and spread 1 cup frosting over the layer. Repeat with the next layer. Place the last cake layer on top with the flat side up, and top with remainder of frosting.
Garnish (optional):
  1. Garnish with pecan halves around the top of the cake and sprinkle the top with chopped pecans.
  2. Cover cake and refrigerate until ready to serve. Refrigerate leftovers.

White Layer Raspberry Cake

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White Layer Raspberry Cake
This elegant 6-layer white layer cake is perfect for sharing at special occasions and holidays. Layered with a ruby red raspberry filling and white chocolate frosting, this is a winning cake. The raspberry filling can easily be made a day in advance and refrigerated.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased and Floured Oven Temp: 325° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups sifted cake flour
  • 4 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup milk (preferably whole milk)
  • 1 tablespoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 6 large egg whites
Raspberry Filling:
  • 2 12-ounce packages (about 4 cups) frozen raspberries, thawed
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
White Chocolate Frosting:
  • 8 ounces white chocolate, chopped into small pieces
  • ½ cup whipping (heavy) cream, plus additional 1 to 2 tablespoons if needed while whipping
  • 1 tablespoon light corn syrup
  • 2 teaspoons pure vanilla extract
  • ½ cup (1 stick) unsalted butter, room temperature
  • 6 cups confectioners’ (powdered) sugar
Garnish:
  • Fresh raspberries
  • About 1 cup white chocolate for chocolate curls or shavings
  • About ¼ cup semi-sweet chocolate for chocolate curls or shavings (optional)
Instructions
Preheat oven to 325 degrees F. Prepare three 8 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Tip: Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended. Set aside.
  5. In a large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Using a balloon type wire whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with a small offset spatula or the back of a large spoon. Bake 35 to 40 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Raspberry Filling:
  1. Place the raspberries in the bowl of a food processor fitted with a steel blade and pulse until raspberries are pureed. Pour pureed raspberries through a fine-mesh sieve to strain out the seeds. Discard seeds.
  2. In a medium saucepan over medium heat, combine pureed raspberries, sugar, and cornstarch and bring to a boil, stirring constantly with a rubber spatula or wooden spoon. Reduce heat to medium low to bring mixture to a simmer, cook and stir constantly for 3 minutes. Remove from heat and let cool. Cover and refrigerate until cold and thick, at least 2 hours or overnight.
White Chocolate Frosting:
  1. Place the chopped chocolate in a large mixing bowl. Set aside.
  2. In a small heavy saucepan over medium low heat, heat ½ cup whipping cream until it is hot and just beginning to steam. Remove from heat and pour over the chocolate, stirring just enough so the chocolate is completely covered by the cream, then let it sit, without stirring, for 1 to 2 minutes. Add the corn syrup. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides, stirring until the chocolate is completely melted. Stir gently so not too much air is stirred into the mixture. When the mixture is smooth, stir in the vanilla.
  3. Let chocolate mixture sit until completely cooled and thick, stirring occasionally, until it is thick like sour cream. Tip: you can speed up the cooling process by placing the bowl over another bowl of ice water.
  4. Using an electric mixer, whip the cooled chocolate mixture to a fluffy texture. Add butter and continue to beat until butter is fully incorporated. Gradually beat in the powdered sugar, continue beating until the frosting is thick and fluffy. If frosting seems too thick, add 1 to 2 tablespoons of cream to make the desired consistency.
  5. Frosting should be used immediately, or cover and refrigerate until needed. After refrigeration, return to room temperature and re-whip with an electric mixer before using.
Assembly:
  1. Using a long serrated kitchen knife, split each cake into 2 horizontal layers. White Layer Raspberry CakeTip: Cut one of the cake layers so that the bottom half is thicker than the top half, and use the thicker bottom half as the 1st layer to provide a good base to support the upper layers.
  2. Place the thicker bottom half of the layers on a cake plate. Using an offset spatula spread about one-third of the raspberry filling over the layer. Place the next layer on top and spread about ¾ cup white chocolate frosting over the layer. Repeat with the next three layers, alternating with the raspberry filling and frosting. Place the last cake layer on top.
  3. Crumb coat the cake by covering the sides and top of the cake with a thin layer of frosting. Let the cake sit, or refrigerate, until the crumb coat is dried to the touch. At this point you can cover the cake in plastic wrap and refrigerate to firm the layers, about one hour or overnight. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with the final layer of frosting.
  4. When the crumb coat is set, cover the sides and top of the cake with the remaining frosting.
Garnish:
  1. Garnish top of cake and around the bottom edge of the cake with fresh raspberries and chocolate shavings or curls.
Inspired by: Celebrating Cakes, Hoffman Media, 2012

 

Red Velvet Cake

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Red Velvet Cake
What is it about Red Velvet Cake that causes oohs and aahs from many people? Perhaps it is the rich ruby-red color, or the striking combination of red layers and white icing. But most likely it is the irresistibly scrumptious flavor is this old fashioned cake with a subtle chocolate flavor.

The popular legend of how Red Velvet originated is sometime around the 1950’s a woman asked for the recipe for the delicious red velvet cake she was served at the Waldorf-Astoria Hotel in New York City. This was the hotel’s signature cake, and the hotel billed the woman $100 or more for the recipe. Upset over the charge, she passed the recipe along to everyone she knew.

Many Red Velvet Cake recipes today use a cream cheese frosting, which is undeniably delicious. But Instead, I have chosen a rich Flour Buttercream with perfectly complements the light chocolaty flavor and moistness of the cake. Flour Buttercream is also thought to have been used with the original Red Velvet Cake. The coconut garnish adds an extra sweet crunch along with a stunning white elegance. Serve this cake as a special weekend treat, or as the centerpiece to your holiday dessert table.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased, and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2½ cups all-purpose flour
  • 2 tablespoons Dutch-processed cocoa powder
  • ½ teaspoon salt
  • 1 teaspoons baking soda
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons (1 ounce) liquid red food coloring
  • 1 tablespoon cider vinegar or white vinegar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs
Flour Buttercream:
  • 6 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 1 tablespoon pure vanilla extract
Topping (optional):
  • About 1 cup shredded or flaked sweetened coconut
Instructions
Preheat oven to 350 degrees F. Prepare two 9 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Tip: Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Batter:
  1. In a medium mixing bowl, combine flour, cocoa, salt and baking soda; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk, vanilla, liquid red food coloring, and vinegar together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 25 to 30 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Flour Buttercream:
  1. In a medium heavy saucepan, add the flour, and using a wire whisk, slowly whisk in the milk, whisking until the sauce is smooth and free of lumps. Place the pan over medium heat and cook, whisking constantly, until the sauce comes to a boil and thickens, 5 to 10 minutes. Boil and whisk for 1 minute. Remove from the heat, and set aside to cool to room temperature, or a tepid temperature. While cooling, whisk frequently to keep the sauce smooth. Tip: If the sauce is too warm when added to the creamed butter mixture it will melt the butter. If the sauce is too cold it will not blend smoothly.
  2. Meanwhile, prepare the butter and sugar when the sauce is almost cooled to the right temperature. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
  3. Gradually add the cooled sauce, adding 2 to 3 tablespoons at a time, beating about 20 seconds between each addition. Add the vanilla and continue to beat for another 1 to 2 minutes to thoroughly blend and the frosting is somewhat fluffy.
  4. The frosting should be used immediately, or refrigerate until needed.
Assembly:
  1. Using a long serrated kitchen knife, split each cake into 2 horizontal layers. Red-Velvet-CakeReserve any crumbs that occur from slicing to sprinkle on top of the frosted cake, if desired. Tip: Cut one of the cake layers so that the bottom half is thicker than the top half, and use the thicker bottom half as the 1st layer to provide a good base to support the upper layers.
  2. Place the thicker bottom half of the layers on a cake plate. Using an offset spatula spread about 1 cup frosting over the layer. Repeat with the next two layers. Place the last cake layer on top. Cover the sides and top of the cake with the remaining frosting. Spread the frosting as smooth as possible over the top and sides.
Topping (optional):
  1. Gently press coconut around the sides of the cake. Sprinkle the top of the cake with cake crumbs, if desired.

Lady Baltimore Cake

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Lady Baltimore Cake
I stepped forward to the counter, adventurous, but polite.
"I should like a slice, if you please, of Lady Baltimore," I said with extreme formality.
I thought she was going to burst; but after an interesting second she replied, "Certainly."
… I returned to the table and she brought me the cake, and I had my first felicitous meeting with Lady Baltimore. Oh, my goodness! Did you ever taste it? It's all soft, and it's in layers, and it has nuts--but I can't write any more about it; my mouth waters too much.
Delighted surprise caused me once more to speak aloud, and with my mouth full. "But, dear me, this is delicious!"
Owen Wister, Lady Baltimore, 1906

These words, spoken by a fictional character in Owen Wister’s book, inspired his readers to search for the Lady Baltimore cake recipe. According to legend, Wister had once tried a piece of this cake thought it so delicious that he decided to incorporate it into his novel. Lady Baltimore is traditionally a white cake with a white meringue frosting, and a filling of meringue, dried figs, raisins, and nuts. This holiday version includes cranberries to give it a festive flair. If you prefer the traditional version, just omit the cranberries
Recipe type: Dessert | Layer Cake | Butter Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups sifted cake flour
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 5 large egg whites
Fruit and Nut Filling:
  • ¾ cup golden raisins
  • ½ cup dried cranberries
  • ½ cup dried figs, chopped into ¼ inch pieces
  • 2 tablespoons orange flavored liqueur, such as Grand Marnier or Triple Sec
  • ½ cup pecans, broken by hand into ¼ inch pieces
Meringue Frosting:
  • 6 large egg whites
  • 1¾ cups granulated sugar
  • ¼ cup water
  • 2 tablespoons light corn syrup
Garnish:
  • ¼ cup dried cranberries
  • ¼ cup golden raisins
  • 1 teaspoon granulated sugar
Instructions
Preheat oven to 350 degrees F. Prepare three 9-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk, vanilla extract, and almond extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended. Set aside.
  5. In a medium mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Using a balloon type wire whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 20 to 22 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Fruit and Nut Filling:
  1. In a medium bowl, combine raisins, cranberries, figs, and liqueur. Set aside to let the fruit soak for 20 minutes.
  2. By hand, bread the pecans into ¼ inch pieces. Set aside.
Meringue Frosting:
  1. In a large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
  2. In a small heavy-bottomed pan combine sugar, water, and corn syrup to create syrup. Cook over medium heat, stirring frequently, until sugar has dissolved and syrup is clear. Increase heat to high and bring syrup to a boil. Boil without stirring until syrup reaches 248 degrees, using a candy or instant read thermometer to gauge the temperature, about 5 minutes. Remove from heat.
  3. With the mixer at medium-high speed, pour the hot syrup slowly, in a thin steady stream into the beaten egg whites. Continue beating until the mixture is cool, thick, and shiny, 10 to 12 minutes. Frosting must be used immediately.
  4. Add about 2 cups of the Meringue Frosting to the fruit mixture, stir in the nuts. Using an offset spatula, spread the fruit and nut filling evenly between the cake layers. Spread remaining frosting on sides and top of cake. Refrigerate leftovers.
Garnish:
  1. In a small bowl, combine cranberries and golden raisins. Toss with sugar to coat. Arrange around base of frosted cake.
Adapted From: Taste of the South Magazine, Christmas Cooking Southern Style, 2007

Pretty in Pink Cake

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Pretty in Pink Cake
Pale pink rolled fondant and tiny fondant hearts cover a delicious Devil’s Food Cake for Valentine's Day or as a pretty party cake.

Cakes covered and decorated with rolled fondant take some planning and preparation; you will probably want to allow up to 3 days for making and assembling this Pretty in Pink Cake so that is an enjoyable and stress-free project. See the decorating list and timeline at the end of the recipe for assembling and decorating the Pretty in Pink Cake.
Recipe type: Dessert | Chocolate Butter Cake | Rolled Fondant
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Heart Shaped Pan Prep: Greased and Floured Oven Temp: 350° Storage: Loosely Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types, Rolled Fondant Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Devil's Food Cake Batter:
  • ¾ cup Dutch-processed cocoa powder
  • ¾ cup boiling water
  • ½ cup cold water
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs
Vanilla Butter Frosting:
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup vegetable shortening
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioner's (powdered) sugar
  • 2 tablespoons milk, plus additional if needed
Instructions
Preheat oven to 350 degrees F. Prepare two 9 inch heart-shaped cake pans; lightly grease the pans with shortening and dust with flour.
Tip: Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Tips: If you have just one heart shaped pan, bake ½ of the batter, then cool, clean, regrease and redust the pan with flour before baking the second ½ of batter.
Batter:
  1. In a medium mixing bowl, combine the cocoa powder and boiling water. Stir to dissolve cocoa. Add cold water and vanilla; stir until thoroughly blended and smooth. Set aside.
  2. In a medium mixing bowl, add flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the chocolate mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and chocolate mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling. Tip: if you have just one heart shaped pan, bake ½ of the batter, then cool, clean, re-grease and re-dust the pan with flour before baking the second ½ of batter.
Vanilla Butter Frosting:
  1. In a medium mixing bowl, use an electric hand mixer or wooden spoon and beat the butter and shortening untilsmooth. Add vanilla and beat until well mixed. Gradually add the sugar, one cup at a time, beating well after each addition. The mixture will appear dry after all the sugar has been added. Add 2 tablespoons of milk and beat until frosting is smooth, creamy, and fluffy. Add additional milk if necessary to make a good spreading consistency.
Assemble Cake Layers and First Crumb Coat:
  1. Trim and level each cake layer. For the top layer, slice off a small amount of the sharp edge to make a rounded edge for the fondant. Secure the bottom layer of the cake to a cake board or cake plate; place about a tablespoon of frosting in the middle of the board or plate, center the cake and press the cake lightly into the frosting to adhere. Tip: Use a cake lifter to easily pick up and move the layers onto the cake board or cake plate.
  2. Using an offset spatula spread frosting about ¼ inch thick on the bottom layer. Place the second cake layer on top. Crumb coat the cake by covering the sides and top of the cake with a thin layer of frosting. Let the cake sit until the crumb coat is dried to the touch. At this point you can cover the cake in plastic wrap and refrigerate overnight. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with another crumb coat layer.
  3. Cover remaining frosting tightly with plastic wrap until ready to continue with cake, or cover tightly and refrigerate if completing the following day.
Second Crumb Coat:
  1. The second crumb coat should be applied just prior to covering the cake with rolled fondant. Rewhip frosting to bring it back to a fluffy texture, adding a small amount of milk if necessary. Apply a second crumb coat by covering the sides and top of the cake with a thin layer of frosting over the first crumb coat. The second crumb coat will provide a sticky surface for the fondant to stick to.
Rolled Fondant:
  1. While the second crumb coat is still fresh and soft, cover the cake with rolled fondant. Decorate with cutout fondant decorations. See Rolled Fondant Tips and Recipes.
  2. Serve cake at room temperature. Cover loosely or place in a cardboard box with a cover, such as a cake box from a bakery. Store in a cool dry place.
Decorating List and Timeline:
I used the following decorating items and timeline to assemble and decorate the Pretty in Pink Cake:
Decorating:
Cake board
Cake plate
Cake Lifter
3 pounds rolled fondant
Pink food coloring, such as deep pink
2 inch and 3inch heart shaped cookie cutters
¾ inch heart shaped cookie cutter
Small silver dragees
Clear alcohol such as vodka or gin or kirshwasser
Small artist paintbrush (for applying alcohol)
Pizza cutter
Straight edge ruler (a quilters ruler works well)
Day one:
  1. Make the fondant. Shape the fondant into a thick disk and rub a thin coating of shortening over the entire surface to keep the fondant from drying out. Wrap the fondant disc tightly in at least two layers of plastic wrap and then place in a resealable plastic bag or airtight container and store at room temperature to cure overnight.
  2. I made one batch, 3 pounds, of Marshmallow Rolled Fondant for this cake, which was enough to cover the cake and make the decorations. I used about 2½ pounds total.
  3. Leftover fondant can be wrapped tightly and stored for a future project.
  4. Bake the cake. After the cake is cooled, cover and refrigerate overnight to tighten the crumb and firm up the cake.
Day two:
  1. Prepare the frosting. Assemble and fill the cake layers with frosting and apply the first frosting crumb coat. Let the crumb coat sit until dry and firm to the touch, at least 30 minutes, or place in the refrigerator to speed up the drying. Cover remaining frosting tightly with plastic wrap or place in an airtight container until ready to continue with cake.
    First layer with filling Second layerBegin first crumb coat First crumb coat complete
  2. Remove the cured fondant from the plastic and knead for several minutes to warm the fondant until it is pliable and smooth. You probably won’t need any vegetable shortening on the rolling surface for this kneading, however if it starts to stick use a little shortening on the rolling surface and your hands. If the fondant is stiff and difficult to knead, microwave for about 15 seconds to warm it up. If the fondant seems too dry you can knead a small amount of vegetable shortening in, or if it seems too sticky knead a small amount of powdered sugar or cornstarch in.
  3. Tint about ⅔ of the fondant pale pink. Cover until ready to use.
  4. Apply the second crumb coat just prior to covering with fondant.
    Fondant tinted pale pinkSecond crumb coat complete
  5. Roll the pale pink fondant ¼ inch thick and cover the cake.
    Fondant rolled ¼ inch thickPlace rolled fondant on cakeFondant trimmed
  6. Tint some of the remainder of the fondant a darker pink for the strips and cutout hearts, keeping a small portion pale pink and a portion white for some of the cutout hearts and in case you need it for any color changes.
    Scraps tinted dark pink,pale,and one portion left white
  7. Roll the darker pink fondant into a rectangle about 18 inches long and at least 3 inches wide, and 1/16 inches thick for the strips. Use a ruler and pizza cutter to cut 8 to 9 strips about 18 inches long by ¼ inches wide. (Make sure and measure the top and sides of the cake to determine if 18 inches is the correct length.) Place one strip diagonally across the center of the cake and down the sides. Use the pizza cutter or a sharp knife to trim off extra. Rub a small amount of clear alcohol under each strip end and press gently against the cake to adhere. Place additional strips about 1 inch apart, trim off extra and adhere the ends with clear alcohol.
    Place dark pink strips
  8. Set the cake aside, uncovered, until ready to finish decorating the following day, but do not refrigerate the cake at this point.
  9. Roll out remaining fondant ¼ inch to ½ inch to make 3 or 4 large heart shapes for the top of the cake. Cut out several small ¾ inch hearts about 1/16 inch thick. Set aside and let all decorations dry overnight.
    dry cutout shapes
Day three:
  1. Place the large hearts on top of the cake; the large hearts don’t really need to be adhered to the cake, just sit on top. Press a silver dragee into each of the small hearts and randomly place on top of the strips, adhering with clear alcohol. Place leftover small hearts around the cake plate.
  2. Your beautiful heart is finished and ready for your special Valentine.
Cake Decoration Inspired by: Barker, Alex, Essential Guide to Cake Decorating, Parragon, UK, 2010

 

Tropical Carrot Cake

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Tropical Carrot Cake
Pineapple and coconut add extra flavor and moistness to this tropical version of traditional carrot cake. For variation, try stirring a little coconut or pineapple into the cream cheese frosting to enhance the tropical flair.
Recipe type: Dessert | Oil Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9 inch round layers or one 13x9x2 inch oblong Pan Prep: Greased and Floured Oven Temp: 350o Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1 cup raisins
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • 4 large eggs
  • 2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1¼ cups vegetable oil
  • 2 cups grated raw carrots
  • 1 8-ounce can crushed pineapple, drained
  • 1 cup shredded or flaked sweetened coconut
  • 1 cup toasted walnuts or pecans, coarsely chopped (optional)
Cream Cheese Frosting:
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2½ cups confectioner’s (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare two 9-inch round layer cake pans or one 9x13x2 inch oblong pan; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. Plump the raisins by steaming in a colander in a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place the fruit in a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water.
  2. In a medium mixing bowl, add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, add eggs; beat on medium-high speed for 2 minutes. With the mixer still on medium-high speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking 3 to 4 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated, and the mixture looks light in color and thickened. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the vanilla and then beat for 1 minute longer.
  4. Reduce mixer speed to medium, slowly pour the oil into the batter in a slow steady stream, and then beat for 1 minute longer.
  5. Reduce mixer speed to medium-low, and blend in the flour mixture all at once, mixing just until incorporated.
  6. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in the drained raisins, carrots, drained pineapple, coconut, and nuts.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 45 to 50 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place baking pans on wire cooling rack to cool for 10 to 15 minutes. If using round cake pans, remove cake from pans and place directly on wire racks to finish cooling. If using 13x9 inch pan you can leave the cake in the baking pan to finish cooling and cut into squares to serve.
Cream Cheese Frosting:
  1. In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Use an offset spatula to spread frosting between layers and over top and sides of cake.
  2. Cover frosted cake and refrigerate until ready to serve. Refrigerate Leftovers.

Walnut Raspberry Torte

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Walnut Raspberry Torte
This tender, light cake is delicious blend of many flavors. Toasted walnuts are added to the batter to provide a nutty taste; the cake layers are filled with sweet raspberry preserves and then filled and frosted with a cream cheese frosting. Decorate with a handful of fresh raspberries and you’ll receive oohs and aahs when this cake is served.
Recipe type: Dessert | Layer Butter Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350o Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 1 cup toasted walnuts, finely chopped
  • ½ teaspoon cream of tartar
Fruit Filling:
  • 1 cup raspberry preserves
Cream Cheese Frosting:
  • 2 (8 ounce) packages cream cheese, room temperature
  • ¾ cup unsalted butter, room temperature
  • 2 teaspoons pure vanilla extract
  • 6½ cups confectioner's (powdered) sugar
Topping and Decoration:
  • ½ cup walnuts, broken by hand
  • Few fresh raspberries
Instructions
Preheat oven to 350 degrees F. Prepare three 9-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour and baking soda; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter mixture, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add egg yolks one at a time, beating until thoroughly mixed. Each egg yolk should be fully incorporated into the mixture before adding the next egg yolk, taking about one minute to blend in each egg yolk.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Using a large rubber spatula, gently fold the walnuts into the batter.
  7. In a medium mixing bowl and using clean beaters, beat egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
  8. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 25 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Fruit Filling:
  1. In a small saucepan, heat the raspberry preserves over low heat until slightly warmed.
  2. Spread the warm preserves over the top of two cake layers. Refrigerate for 30 minutes.
Cream Cheese Frosting:
  1. In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy.
  2. Assembly: Place one raspberry topped cake layer on a serving plate. Using an offset spatula, spread with some of the frosting. Repeat with the second raspberry topped cake layer. Top with the plain cake layer. Spread remaining frosting over the top and sides of cake. Tip: when spreading the frosting over the raspberry layers, drop small amounts of frosting onto the raspberry layer, and gently spread with the spatula or your fingers.
Topping and Decoration:
  1. By hand, break the walnuts for the topping into ¼ inch pieces. Sprinkle over the top of the cake. Tip: Breaking the walnuts by hand reduces the amount of small crumbs.
  2. Slice a few raspberries in half with a sharp kitchen knife, blot with paper towels to remove excess juices. Gently press the raspberry halves around the bottom of the cake. Place a few whole raspberries on top of cake.
  3. Cover cake and refrigerate until ready to serve. Refrigerate leftovers.
Adapted From: The Taste Of Home Baking Book, Reiman Media Group, Wisconsin, 2007

Yellow Cake

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Yellow Cake
Yellow butter cake is a wonderful old fashioned American classic, the same cake your mother and grandmother made. It’s the cake that fits any occasion and is the ideal birthday cake. Fill and frost the Layers with a rich and creamy fudge frosting, Chocolate American Buttercream, or any frosting of your choice. This version makes a two-layer frosted cake, or make into cupcakes for a fun and easy dessert.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups cake flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk, room temperature (preferably whole milk)
  • 1 tablespoon pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 6 large egg yolks
Fudge Frosting
  • 1½ pounds (24 ounces) semisweet chocolate, chopped into small pieces
  • ½ cup unsalted butter
  • 2 cups whipping (heavy) cream
  • ½ cup granulated sugar
  • 2 teaspoons pure vanilla extract
Instructions
Preheat oven to 350o degrees F. Prepare two 9 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add egg yolks one at a time, beating until thoroughly mixed.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Fudge Frosting:
  1. Place the chopped chocolate in a large heatproof mixing bowl.
  2. In a heavy, medium-size saucepan over medium heat, combine the butter, whipping cream, and sugar. Heat until the butter is melted and sugar dissolves, stirring constantly with a rubber spatula or wooden spoon so mixture does not burn. Increase the heat to medium-high and bring the mixture to a simmer, stirring constantly. Remove pan from heat.
  3. Immediately pour the hot sugar mixture over the chocolate. Let stand for about 2 minutes, and then stir until smooth. Stir in the vanilla. Set aside to cool for about 30 minutes.
  4. Set the bowl of frosting in a larger bowl of ice water. Using an electric hand mixer beat the frosting on medium speed until it thickens and turns lighter in color. This may take from 15 to 20 minutes. The frosting is ready when it no longer drips of the beaters when they are lifted; don’t over-beat or the frosting will turn grainy.
  5. Using an offset spatula, spread frosting between layers and over top and sides of cake.

Pumpkin Praline Torte

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Pumpkin Praline Torte
This torte is a wonderful Thanksgiving or fall dessert. With a praline topping that is rich and chewy, a moist cake full of pumpkin and spices and finished with sweetened whipped cream; this torte may become your favorite replacement for pumpkin pie.
Recipe type: Dessert | Oil Cake | Pumpkin Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Praline:
  • ¾ cup firmly packed light brown sugar
  • ⅓ cup unsalted butter
  • 3 tablespoons whipping (heavy) cream
  • ¾ cup pecans, coarsely chopped,
Batter:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 4 large eggs
  • 1⅔ cups granulated sugar
  • 2 cups fresh pumpkin puree or, one 15-ounce can of pumpkin
  • 1 cup vegetable oil
Sweetened Whipped Cream:
  • 2 cups heavy (whipping) cream
  • ¼ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 to 2 tablespoons pecans, coarsely chopped (optional)
Instructions
Preheat oven to 350 degrees F. Prepare two 9-inch round layer cake pans; lightly grease the bottom only of the pans.
Praline:
  1. In a small heavy saucepan over low heat, combine the brown sugar, butter, and whipping cream; heat and stir until the sugar is dissolved and butter is melted.
  2. Pour praline mixture in the bottom of the prepared pans, dividing evenly. Sprinkle pecans over top of praline; set aside.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add eggs; beat on medium-high speed for 2 minutes. With the mixer still on medium-high speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking 3 to 4 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated, and the mixture looks light in color and thickened. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Reduce mixer speed to medium, add the pumpkin puree, and beat for 1 minute. With the mixer still on medium speed, slowly pour the oil into the batter in a slow steady stream, and then beat for 1 minute longer.
  4. Reduce mixer speed to medium-low, and blend in the flour mixture all at once, mixing just until incorporated.
  5. Bake: Spoon the batter into the pans over the praline and pecans; smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and cool on a wire cooling rack for 5 minutes.
  6. Run a thin kitchen knife around the edge of the pans to loosen the sides. Invert the pans onto the wire rack, and then carefully lift pans off of the cake. If any praline or pecans have stuck to the pan, remove and place back on the cake. Cool Completely.
Sweetened Whipped Cream:
  1. In a large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and vanilla, continue beating until thick and stiff. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
  2. Assembly: Place one cake layer, praline side up, on a serving plate. Spread two-thirds of the whipped cream over the cake. Top with second cake layer, praline side up, and remaining whipped cream. Sprinkle with additional pecans if desired.
  3. Cover and refrigerate before serving. Refrigerate leftovers.
Adapted From: The Taste of Home Fall Baking Cookbook, Reiman Media Group, Wisconsin, 2009

Pumpkin Carrot Cake

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Pumpkin Carrot Cake
Viewing this 6-layer masterpiece cake created on MasterChef, I knew it would be delicious and a must-try recipe and the cake certainly proves to be a winner. However, with 6 layers to fill and frost I felt it needed a larger recipe of frosting; therefore I used my own recipe for the Cream Cheese Frosting. Otherwise no changes have been made to the original recipe or ingredients.

This cake provides an abundance of flavors and textures, a wonderful treat any time of year, but it seems especially perfect in the fall when pumpkins and nuts are at their peak of flavor. The candied and spiced nuts around the top and sides of the frosted cake are optional but provide extra crunch and sweet goodness.
Recipe type: Dessert | Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Candied Nuts (optional):
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • 1/16 teaspoon ground nutmeg
  • 1 cup hazelnuts, pecans, walnuts, or almonds, coarsely chopped (or use a combination of nuts)
  • ¾ cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon water
  • ½ teaspoon salt
Batter:
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • ½ cup firmly packed light brown sugar
  • 3 large eggs, separated
  • 1 teaspoon pure vanilla extract
  • 1¼ cups fresh pumpkin puree or canned pumpkin
  • 2 cups grated raw carrots
Cream Cheese Frosting:
  • 2 (8 ounce) packages cream cheese, room temperature
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 2 teaspoons pure vanilla extract
  • 6 cups confectioners’ (powdered) sugar
Instructions
Candied Nuts (optional):
  1. Lightly butter a baking sheet or line with a nonstick baking mat. Set aside.
  2. In a small bowl, combine the cinnamon, ginger, cardamom, and nutmeg; stir together to mix. Set aside.
  3. In a large skillet, toast the nuts over medium heat until golden brown and fragrant, stirring frequently. Remove from heat. Set aside.
  4. In a medium heavy-bottomed pan over medium low heat, combine sugar, butter, water, and salt. Heat and stir until the butter is melted. Increase heat to medium and bring mixture to a boil, stirring occasionally with a wooden spoon or rubber spatula. Raise the heat to medium-high, and continue to boil without stirring until the sugar mixture turns a caramel color or reaches a temperature of 325 degrees F., taking from 10 to 12 minutes, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from heat. Stir in the spice mixture, and then add the nuts, stirring until the nuts are evenly coated.
  5. Immediately pour nut mixture onto the baking sheet, spreading the mixture with the spoon as best as you can. The mixture hardens quickly so you need to work fast. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
  6. As soon as the nuts are cool enough to handle break apart with your hands. Set aside to cool completely.
Preheat oven to 350 degrees F. Prepare three 8 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Tip: Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, ginger, cinnamon, cardamom, and nutmeg; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugar are fully incorporated and the mixture is a light, or pale color, with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Add egg yolks one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg yolk.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the pumpkin, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and pumpkin, ending with the last portion of the flour, and stirring just until blended.
  5. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in the grated carrots.
  6. In a medium mixing bowl and using clean beaters, beat egg whites with an electric mixer until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold the beaten egg whites into the batter.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Cream Cheese Frosting:
  1. In a medium mixing bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy.
  2. Cover and refrigerate until ready to serve. Using an offset spatula, spread frosting between layers and over top and sides of cake. Decorate cake as desired.
Assembly:
  1. Using a long serrated kitchen knife, split each cake into 2 horizontal layers. Tip: Cut one of the cake layers so that the bottom half is thicker than the top half, and use the thicker bottom half as the 1st layer to provide a good Pumpkin Carrot Cakebase to support the upper layers.
  2. Place the thicker bottom half of the layers on a cake plate. Using an offset spatula spread about ¾ cup frosting over the layer. Repeat with the next four layers. Place the last cake layer on top. Cover the sides and top of the cake with the remaining frosting.
  3. Sprinkle the candied nuts around the top and sides of the cake, pressing lightly into the frosting.
  4. Refrigerate cake 1 to 4 hours before serving. Refrigerate leftovers.
Source: MasterChef Magazine, Ben Starr, October 2011

Lemon Layer Cake

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Lemon Layer Cake
Luscious lemon flavors abound in this lovely cake. The cake is lightly flavored with lemon with the addition of fresh lemon zest and lemon juice. After baking the layers are split in half and each layer is filled with sweet and tart lemon curd. The entire cake is then frosted with an utterly delicious Mascarpone Cheese frosting which is a perfect complement to the lemon curd filling. Be sure and make the lemon curd a few hours, or even a day in advance to allow plenty of time for chilling.
Recipe type: Dessert | Butter Layer Cake
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Lemon Curd:
  • ½ cup (1 stick) unsalted butter
  • ¾ cup granulated sugar
  • 3 tablespoons freshly grated lemon zest (about 3 lemons)
  • ½ cup freshly squeezed lemon juice (about 3 lemons)
  • ⅛ teaspoon salt
  • 6 large egg yolks
Batter:
  • 1½ cups cake flour, sifted
  • 1½ cups all-purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk, room temperature (preferably whole milk)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 tablespoons freshly grated lemon zest (about 2 lemons)
  • 2 cups granulated sugar
  • 5 large egg whites
  • ¼ teaspoon cream of tartar
Mascarpone Cheese Frosting:
  • 16 ounces mascarpone cheese
  • 1 teaspoon pure vanilla extract
  • ¾ cup confectioners’ (powdered) sugar
  • 1½ cups whipping (heavy) cream
Decoration (optional):
  • Fresh lemon slices
Instructions
Lemon Curd (make in advance):
  1. In a medium heavy saucepan over medium-low heat, combine butter, sugar, lemon zest, lemon juice, salt, and egg yolks.Cook and stir with a rubber spatula or wooden spoon until butter is melted and mixture is thickened, about 7 to 10 minutes. Do not allow mixture to boil or the egg yolks will curdle. Remove pan from heat.
Preheat oven to 350 degrees F. Prepare two 9 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Tip: Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Batter:
  1. In a medium mixing bowl, combine cake flour, all purpose flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and lemon juice together. Set aside. Tip: Don’t worry if the milk appears to curdle.
  3. In a large bowl of an electric mixer, cream the butter, lemon zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and lemon zest in the bowl, with an electric mixer on medium speed begin by beating the butter and lemon zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended. Set aside.
  5. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until foamy, add the cream of tartar, and continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold the remaining egg whites in.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Mascarpone Cheese Frosting:
  1. In a large bowl, combine mascarpone cheese, vanilla, confectioners’ sugar, and whipping cream; use an electric mixer and beat together until mixture is smooth and stiff peaks form, about 2 to 4 minutes. Do not overbeat.
  2. Mascarpone frosting should be used immediately, or refrigerate until needed.
Assembly:
  1. Use a long serrated kitchen knife to split each cake layer into 2 horizontal layers.Lemon-Layer-Cake
  2. Place one of the split cake layers on a serving plate; spread ⅓ of the chilled lemon curd (about ½ cup) over the layer leaving about ½ inch border all around. Repeat with the second and third layers. Place the last cake layer on top.
  3. Use an offset spatula to spread Mascarpone Cheese Frosting over top and sides of cake. If desired, reserve about 1½ cups frosting to decorate top using a pastry bag and pastry tip and use a pastry comb around the side of the cake
Decoration (optional):
  1. Place fresh lemon slices, cut in half, on top of cake.
  2. Cover and refrigerate before serving. Refrigerate leftovers.
  3. Immediately pour the hot mixture through a fine-mesh sieve to strain out the lemon zest pieces and any bits of egg that may have curdled. Pour into an airtight container and refrigerate at least 4 hours or overnight. The curd will continue to thicken as it cools.

Lane Cake

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Lane Cake
Thank you, Emma Rylander Lane, for creating and sharing this wonderfully delicious, and elegant cake. The recipe for Lane Cake was first printed in Lane's cookbook Some Good Things to Eat, which she self-published in 1898. Lane cake is mentioned several times in Harper Lee’s Pulitzer Prize winning American classic To Kill a Mockingbird.

My version is a 6-layer masterpiece. Following tradition, this recipe is made with a white cake using a large amount of egg whites. Each layer is topped with a generous portion of a cooked egg yolk based filling loaded with pecans, raisins, coconut, and of course a heavy dose of bourbon. A thick layer of Seven Minute Frosting adds the final embellishment.

Lane Cake is truly a celebration and holiday cake; it takes a bit of time and planning, however the results are extra scrumptious.

From the Encyclopedia of Alabama:
The original Lane Cake recipe states that the cake should be baked in medium pie tins lined on the bottom with ungreased brown paper, rather than in cake pans. She specified "one wine-glass of good whiskey or brandy" for the filling and that the raisins be "seeded and finely clipped." She also insisted that the icing be tested with a clean spoon. In Lane's time, the cake would have been baked in a wood stove. Lane also suggested that the cake is best if made a day or so in advance of serving, presumably to allow the flavors to meld.

In Alabama, and throughout the South, the presentation of an elegant, scratch-made, laborious Lane cake is a sign that a noteworthy life event is about to be celebrated. In the novel To Kill a Mockingbird by Alabama native Harper Lee, character Maudie Atkinson bakes a Lane cake to welcome Aunt Alexandra when she comes to live with the Finch family. Noting the cake's alcoholic kick, the character Scout remarks, "Miss Maudie baked a Lane cake so loaded with shinny it made me tight." Shinny is a slang term for liquor.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Filling:
  • 12 large egg yolks
  • 1½ cups granulated sugar
  • ¾ cup (1½ sticks) unsalted butter, melted, then cooled
  • 1½ cups toasted pecans, finely chopped
  • 1½ cups raisins, finely chopped
  • 1½ cups shredded or flaked sweetened coconut
  • ½ cup bourbon
  • 2 teaspoons pure vanilla extract
Batter:
  • 3½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk, room temperature (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 8 large egg whites
Seven Minute Frosting:
  • 3 large egg whites
  • 1½ cup granulated sugar
  • 1 tablespoon light corn syrup
  • ½ teaspoon cream of tartar
  • ⅓ cup water
  • 1 teaspoon pure vanilla extract
Instructions
Filling:
  1. Place egg yolks in a large bowl of an electric mixer; beat on medium high speed about 3 minutes. Gradually add the sugar and beat for 5 to 8 minutes or until the mixture is very thick and drops in ribbons when the beater is lifted. Reduce the mixer to low, gradually stream in the melted butter while continuing to beat until the mixture is blended.
  2. Place the bowl with the beaten egg yolks in top of a double boiler over simmering water. Cook the egg yolk mixture, whisking constantly with a wire whisk until mixture reaches 170 degrees, using a candy or instant read thermometer to gauge the temperature, about 15 minutes. Remove pan from heat.
  3. Stir in pecans, raisins, and coconut. Let mixture cool, then add the bourbon and vanilla; stir until thoroughly combined.
  4. Refrigerate until completely chilled, at least 6 hours or overnight. Tip: Plan on making the filling at least one day in advance to give yourself enough time to prepare the cake.
Preheat oven to 350 degrees F. Prepare three 8 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended. Set aside.
  5. In a large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Using a balloon type wire whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 25 to 30 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Assembly:
  1. Using a long serrated kitchen knife, split each cake into 2 horizontal layers. Tip: Cut one of the cake layers so that the bottom half is thicker than the top half, and use the thicker bottom half as the 1st layer to provide a good base to support the upper layers.
  2. Place the thicker bottom half of the layers on a cake plate. Using an offset spatula spread about ⅔ cup filling over the layer. Repeat with the next four layers. Place the last cake layer on top. And spread remaining filling over the top layer.
  3. Refrigerate the cake at least one hour to stabilize the cake and filling before frosting.
Seven Minute Frosting:
  1. In top of a double boiler, combine egg whites, sugar, corn syrup, cream of tartar, and water. Beat on high speed 1 minute with a hand-held electric mixer. Place pan over simmering water (the upper pan should not touch the water.) Cook, beating constantly with mixer on high speed about seven minutes or until stiff peaks form. Remove from heat; add vanilla. Beat 1 minute longer to thoroughly combine. Frosting should be used immediately. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Using an offset spatula spread the frosting thickly onto the sides of the chilled cake. Tip: You don’t have to use all the frosting, but this is the type of frosting most people love and will appreciate the thick layer.
  3. Refrigerate the cake 30 minutes before serving to firm the frosting before serving. Refrigerate leftovers.
Source: Classic Southern Desserts, Oxmoor House, Iowa, 2010
Encyclopedia of Alabama

Italian Pecan Cream Cake

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Italian Pecan Cream Cake
Absolutely irresistible. Toasted pecans and coconut create a luscious moist cake that is topped with a creamy cream cheese frosting.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 9" round layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • ½ cup unsalted butter, room temperature
  • ½ cup vegetable shortening
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 1 cup shredded or flaked sweetened coconut
  • 1 cup toasted pecans, coarsely chopped
Pecan Cream Cheese Frosting:
  • 11 ounces cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 2 tablespoons milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioners (powdered) sugar
  • 1 cup toasted pecans, coarsely chopped
Instructions
Preheat oven to 350 degrees F. Prepare three 9-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking soda, and salt together, sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, shortening, and sugar until light and fluffy. Tip: To cream, start by placing the butter and shortening in the bowl, with an electric mixer on medium speed begin by beating the butter and shortening about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter mixture, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add egg yolks one at a time, beating until thoroughly mixed. Each egg yolk should be fully incorporated into the mixture before adding the next egg yolk, taking about one minute to blend in each egg yolk.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. In a medium mixing bowl and using clean beaters, beat egg whites with an electric mixer until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold the beaten egg whites into the batter, and then fold the coconut and pecans into the batter.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 20 to 25 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Pecan Cream Cheese Frosting:
  1. In a medium bowl, combine cream cheese and butter; beat together until mixture is smooth. Add milk, vanilla, and powdered sugar; beat until frosting is smooth and creamy. Stir in pecans. Using an offset spatula, spread frosting between layers and over top and sides of cake.
  2. Cover frosted cake and refrigerate until ready to serve. Refrigerate Leftovers.

Hummingbird Cake

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Hummingbird Cake
A Southern cake made popular after it appeared in the February 1978 issue of Southern Living Magazine. How the hummingbird cake got its name is unknown, some say it's due to the cake's fruity sweet taste that is sweet enough to catch a hummingbird's attention.

Hummingbird cake consists of three layers of cake full of chopped pecans, crushed pineapple, and mashed bananas that are filled and frosted with a delicious cream cheese icing. This is a very easy cake to make. In fact, put away your electric mixer and just use two mixing bowls; one for the dry ingredients and one for the wet ingredients, and stir by hand.
Recipe type: Dessert | Oil Cake | Layer Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 9" round layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup pecans, toasted, and finely chopped
  • 3 large eggs, lightly beaten
  • ¾ cup vegetable oil
  • 1½ teaspoons pure vanilla extract
  • 1 8-ounce can crushed pineapple, un-drained
  • 2 cups mashed ripe bananas
Pecan Cream Cheese Frosting:
  • 8 ounces cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 2 teaspoon pure vanilla extract
  • 4 cups confectioners’ (powdered) sugar
  • ½ cup toasted pecans, finely chopped
Instructions
Preheat oven to 350o degrees F. Prepare three 9-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a large mixing bowl, combine flour, sugar, baking soda, salt, cinnamon, and pecans; sift or whisk together to mix. Set aside.
  2. In another large mixing bowl, combine eggs, vegetable oil, vanilla, pineapple, and bananas; whisk together to mix.
  3. Add the egg and fruit mixture to the flour mixture and stir with a wooden spoon or rubber spatula until well mixed.
  4. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 25 to 30 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Pecan Cream Cheese Frosting:
  1. In a medium mixing bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Stir in pecans. Using an offset spatula, spread frosting between layers and over top and sides of cake.
  2. Cover cake and refrigerate until ready to serve. Refrigerate leftovers.

German Chocolate Cake

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German Chocolate Cake
Distinctive with its decadent topping of coconut and pecans, German Chocolate Cake became popular in the 1950’s, and continues to be a favorite today. Made with German Sweet Chocolate and buttermilk, this cake is delicious to eat plain, topped with a chocolate frosting, or topped with sweetened whipped cream. However, add the classic coconut-pecan topping and this cake comes alive with a traditional flavor.
Recipe type: Dessert | Butter Layer Cake | Chocolate Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 9" Round Layers Pan Prep: Greased, Parchment Paper, and Floured Oven Temp: 350o Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 4 ounces German Sweet Chocolate
  • ½ cup water
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs, separated
Coconut-Pecan Topping:
  • 4 large egg yolks
  • 1 can (12 ounces) evaporated milk
  • 1½ teaspoons pure vanilla extract
  • 1½ cups granulated sugar
  • ¾ cup unsalted butter
  • 7 ounces (about 2⅔ cups) shredded or flaked sweetened coconut, break-up any clumps
  • 1½ cups pecans, coarsely chopped
Instructions
Preheat oven to 350 degrees F. Prepare three 9-inch round layer cake pans; lightly grease the pans, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. Combine chocolate and hot water in the top of a double boiler over hot water; stir and heat just until the chocolate is melted. Remove from heat and set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. In a medium mixing bowl, combine flour, baking soda, and salt; sift or whisk together to mix. Set aside.
  3. In a small mixing bowl, stir the buttermilk and vanilla together. Set aside.
  4. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Add egg yolks one at a time, beating until thoroughly mixed.
  6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  7. Using a balloon type whisk or large rubber spatula, gently fold the melted chocolate into the batter.
  8. In a medium mixing bowl and using clean beaters, beat the egg whites until the peaks hold their shape. Using a balloon type whisk or large rubber spatula gently fold the egg whites into the batter.
  9. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Coconut-Pecan Topping:
  1. In a medium heavy-bottomed pan over low heat, combine egg yolks, evaporated milk, and vanilla; whisk together until well blended. Add sugar and butter; cook on medium heat just to a simmer or low boil, cook for 12 minutes, stirring constantly so mixture does not burn. Tip: adjust heat as necessary during the 12 minute cook to keep at a simmer or low boil. The long cooking helps develop the charistic nutty flavors of this topping.
  2. Remove from heat and stir in coconut and pecans. Cool to room temperature.
  3. Spread Coconut-Pecan Topping between cake layers and onto top of cake.

Fresh Strawberry Cake

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Fresh Strawberry Cake
Celebrate the strawberry season with Fresh Strawberry Cake. Although frozen strawberries can be used in this recipe, nothing beats the flavor of fresh locally grown strawberries. Frost the cake with Strawberry Cream Frosting, or simply top with a dollop of whipping cream if you prefer.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 1¾ cups granulated sugar
  • 4 large eggs
  • 2 cups pureed fresh strawberries
Strawberry Cream Frosting:
  • 3 ounces cream cheese, room temperature
  • ¼ cup unsalted butter, room temperature
  • 1teaspoon pure vanilla extract
  • ½ cup pureed fresh strawberries
  • 4½ to 5 cups confectioners' (powdered) sugar
Garnish:
  • Fresh strawberries, optional
Instructions
Preheat oven to 350 degrees F. Prepare three 9 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, gently fold the strawberries into the batter.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Strawberry Cream Frosting:
  1. In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Stir in pureed strawberries. Add 4½ cups powdered sugar; beat until frosting is smooth and creamy. Add additional ½ cup powdered sugar if necessary to make frosting a good spreading consistency. Use an offset spatula to spread frosting between layers and over top and sides of cake.
Garnish:
  1. Optional: Garnish cake with fresh strawberries.
  2. Cover frosted cake and refrigerate until ready to serve. Refrigerate Leftovers.

Orange Marmalade Cake

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Orange Marmalade Cake
A whipped cream topping covers this luscious orange cake. Orange syrup is soaked into the cake layers, and then the layers are spread with orange marmalade. This recipe is adapted from Jan Karon’s Beloved Mitford Series of books.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased, Parchment Paper, and Floured Oven Temp: 325° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups cake flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1½ teaspoons pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 1 tablespoon grated orange zest
  • 2 cups granulated sugar
  • 3 large eggs, room temperature
Orange Syrup:
  • 1 cup freshly squeezed orange juice
  • ¼ cup granulated sugar
Filling:
  • 1 cup orange marmalade
Whipped Cream Topping:
  • 2 cups whipping (heavy) cream
  • 3 tablespoons sugar
  • 1 teaspoon pure vanilla extract
Instructions
Preheat oven to 325 degrees F. Prepare two 9-inch round layer cake pans; lightly grease the pans, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, orange zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and orange zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Cool in the pans on a wire cooling rack for 20 minutes. Loosen and remove the cake from the pans (to prevent the cake from sticking to the pans after the orange syrup has been added,) and then place the cake back in the pans.
Orange Syrup:
  1. In a small bowl, stir the orange juice and sugar together until the sugar is dissolved.
  2. With a fork, poke holes at ½ inch intervals over the top of the cake layers. Spoon the orange syrup over each layer, allowing the syrup to soak in the cake.
  3. Let cake finish cooling completely, then remove the cake from the pans.
Filling and Whipped Cream Topping:
  1. In a medium bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and vanilla, continue beating until thick and stiff.
  2. Place one of the layers on a cake plate, carefully remove the parchment paper, and then spread ⅔ cup marmalade over the top. Place the second layer on top of the first layer, carefully remove the parchment paper. Spoon the remaining marmalade in the center, spread to within 2 inches of the edge.
  3. Using an offset spatula spread the Whipped Cream Topping around the sides of the cake, and over the top edge of the cake, leaving the marmalade on top of the cake exposed. Or if you prefer, frost the entire cake, adding the marmalade as a garnish on top.
  4. Cover cake and refrigerate until ready to serve. Refrigerate leftovers.

Chocolate Rose Fondant Cake

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Chocolate Rose Fondant Cake
What a fabulous and stunning cake to surprise everyone with. This cake is covered with a rich dark chocolate rolled fondant that is a chocolate lovers dream. You may want to simply cover your cake in fondant and serve plain, or decorate to your heart’s content. For myself, I loved the thought of not only a chocolate fondant to enrobe the cake, but also all-chocolate decorations. After rolling and covering the cake, I used the left-over fondant to make simple fondant roses and leaves. The roses and flower centers have a bit of luster dust brushed on to provide a burst of beautiful complementary color to enhance the brown chocolate.

Orange and chocolate are such a wonderful combination, and the Grand Marnier Cake, frosted with Swiss Meringue Orange Buttercream is the perfect cake to cover with the dark chocolate fondant.

Cakes covered and decorated with rolled fondant take some planning and preparation; you will probably want to allow up to 3 days for making and assembling this Chocolate Rose Fondant Cake so that is an enjoyable and stress-free project. See the timeline description at the end of the recipe for assembling and decorating this cake, along with list of decorating items.
Recipe type: Dessert | Chocolate Cake | Rolled Fondant
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Cake Pan Prep: Greased and Floured Oven Temp: 350° Storage: Loosely Covered, Room Temperature or Refrigerate

Help: Cake Hints and Tips, Rolled Fondant Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Cake:
Frosting:
Fondant:
Instructions
Cake:
  1. Prepare Grand Marnier Cake through step 13. When cooled, the layers may be covered in plastic wrap and refrigerated until ready to use.
Frosting:
  1. Prepare Swiss Meringue Orange Buttercream.
Assemble Cake Layers and Crumb Coat:
  1. Using a long serrated kitchen knife, split each cake into 2 horizontal layers. Tip: Cut one of the cake layers so that the bottom half is thicker than the top half, and use the thicker bottom half as the 1st layer to provide a good base to support the upper layers.
  2. Secure the thicker bottom half of the layers to a cake board or cake plate; place about a tablespoon of Buttercream in the middle of the board or plate, center the cake and press the cake lightly into the Buttercream to adhere. Using an offset spatula spread about 1 cup of the Buttercream on top, about ¼ inch thick. Repeat with the next two layers. Place the last cake layer on top. Tip: Use a cake lifter to easily pick up and move the layers onto the cake board or cake plate.
  3. Crumb coat the cake by covering the sides and top of the cake with a thin layer of Buttercream. Let the cake sit until the crumb coat is dried to the touch. At this point you can cover the cake in plastic wrap and refrigerate overnight. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with another layer of Buttercream.
  4. Cover remaining Buttercream tightly with plastic wrap until ready to continue with cake, or cover tightly and refrigerate if completing the following day.
Finish Frosting:
  1. The finish frosting of the cake should be applied just prior to covering the cake with rolled fondant. If the remaining Buttercream has been refrigerated, let it warm to room temperature and whip to bring it back to a fluffy texture. Cover the sides and top of the cake with the remaining Buttercream. Spread the Buttercream as smooth as possible over the top and sides. The finish frosting layer will provide a sticky surface for the fondant to stick to.
Rolled Fondant:
  1. While the Buttercream is still fresh and soft, cover the cake with chocolate rolled fondant. Decorate with fondant decorations.
  2. Serve cake at room temperature. Cover loosely or place in a cardboard box with a cover, such as a cake box from a bakery. Store in a cool dry place. Cake may also be covered in plastic wrap and refrigerated until ready to serve.
Decorating List and Timeline:
I used the following decorating items and timeline to assemble and decorate the Chocolate Rose Fondant Cake:
Decorating:
Cake board
Cake plate
Cake Lifter
Chocolate Rolled Fondant
Rose Pink Luster Dust
Super Gold Luster Dust
Small amount of dark or semisweet chocolate, melted
Small artist paint brushes (for applying melted chocolate and Luster Dust)
Pizza cutter
Day one:
  1. Make the fondant. Shape the fondant into a thick disk and rub a thin coating of shortening over the entire surface to keep the fondant from drying out. Wrap the fondant disc tightly in at least two layers of plastic wrap and then place in a resealable plastic bag or airtight container and store at room temperature to cure overnight.
  2. I made 1½ batches of Chocolate Rolled Fondant to cover the cake and make the decorations.
  3. Prepare Grand Marnier Cake through step 13. After the cake is cooled, cover and refrigerate overnight to tighten the crumb and firm up the cake.
Day two:
  1. Prepare the Buttercream. Split and fill the cake layers with Buttercream and apply the Buttercream crumb coat. Let the crumb coat sit until dry and firm to the touch, at least 30 minutes, or place in the refrigerator to speed up the drying. Cover remaining Buttercream tightly with plastic wrap or place in an airtight container until ready to continue with cake.
  2. Remove the cured fondant from the plastic and knead for several minutes to warm the fondant until it is pliable and smooth. You probably won’t need any vegetable shortening on the rolling surface for this kneading, however if it starts to stick use a little shortening on the rolling surface and your hands. If the fondant is stiff and difficult to knead, microwave for about 15 seconds to warm it up. If the fondant seems too dry you can knead a small amount of vegetable shortening in. Cover until ready to use.
  3. Cover the cake with the finish frosting layer of Buttercream just prior to covering the cake with rolled fondant.
  4. Roll the fondant with a smooth rolling pin that is free of nicks between two sheets of plastic wrap on a clean and smooth countertop, marble board, pastry board, or non-stick pastry mat. Roll the fondant in a circle that is large enough to cover the cake and sides along with a little excess that will be trimmed off at the end. Roll the fondant at least ⅛ thick and up to ¼ inch thick for covering cakes as it will be easiest to handle.
  5. Remove the top piece of plastic wrap and place the cake to be covered right next to the rolled fondant. Lift the plastic wrap by the two edges farthest from the cake and quickly but carefully flip the fondant over and on top of the cake. Trim excess fondant with a pizza cutter or sharp knife.
  6. Keep leftover fondant tightly covered to prevent drying out.
  7. Cover the fondant covered cake loosely or place in a cardboard box with a cover, such as a cake box from a bakery. Store cake in a cool dry place. The cake may also be covered in plastic wrap and refrigerated until ready to finish decorating.
Day three:
  1. Use leftover fondant to make cutout flowers and leaves, or form into fondant roses. If desired, brush a small amount of luster dust over the flower petals and flower centers.
  2. Use a small artist paintbrush to brush a small dab of melted chocolate on the back of the flowers and leaves to gently attach around the cake, press very gently to the cake to adhere.

Grand Marnier Cake

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Grand Marnier Cake
This is a beautiful butter cake flavored with orange, almonds and little bursts of chocolate. After baking a Grand Marnier spiked syrup is brushed over the hot layers, creating a soft and moist cake, worthy of any celebration or holiday table. This recipe makes to high 9 inch layers that are split and filled to make a 4 layer cake. The Swiss Meringue Orange Buttercream flavored with orange zest and Grand Marnier is the perfect accompaniment. The Buttercream has a velvety texture that just about melts in your mouth.

The cake layers are best prepared the day before frosting to allow the syrup to soak in and evenly moisten the cake and the crumb to become firm enough before splitting and frosting. When cooled, the layers may be covered in plastic wrap and refrigerated overnight before finishing the cake.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Chocolate Types, Buttercream Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3⅔ cups all-purpose flour
  • 2¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons salt
  • 1 cup sliced almonds, unblanched (about 3⅓ ounces), toasted and finely ground
  • 1⅓ cups sour cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon Grand Marnier liqueur
  • 1⅔ cups (3⅓ sticks) unsalted butter, room temperature
  • 3 tablespoons freshly grated orange zest (about 1½ oranges)
  • 1⅔ cup granulated sugar
  • 5 large eggs
  • ¾ cup mini semi-sweet chocolate chips
Grand Marnier Syrup:
  • ¾ cup granulated sugar
  • ¼ cup freshly squeezed orange juice
  • ⅔ cup Grand Marnier liqueur
Swiss Meringue Orange Buttercream:
  • 5 large egg whites
  • 1¼ cups granulated sugar
  • 1/16 teaspoon salt
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 tablespoons freshly grated orange zest (about 1 orange)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons orange liqueur, such as Grand Marnier, Cointreau, or Triple Sec
Garnish (optional):
  • Candy Orange Slices
Instructions
Preheat oven to 350 degrees F. Prepare two 9 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Prepare two flat supporting surfaces at least 9 inches in diameter for unmolding the cakes after baking, such as cardboard cake rounds, baking sheets with an open side, or the loose bottoms of tart pans. Cover the surface with plastic wrap or aluminum foil and coat lightly with nonstick cooking spray, vegetable oil, or vegetable shortening.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Add the toasted and finely ground almonds, mix well. Set aside.
  2. In a small mixing bowl, stir the sour cream, vanilla, and Grand Marnier together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, orange zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and orange zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the sour cream mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sour cream mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in the mini chocolate chips.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with a small offset spatula or the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. The cakes should just begin to come away from the sides of the pans.
  8. Shortly before the cakes are finished baking prepare the Grand Marnier syrup.
  9. Remove the cakes from the oven and place pans on a wire cooling rack. With a fork or thin skewer, poke holes at ½ inch intervals over the top of the cake layers. Using a pastry brush, brush the hot cakes with half of the Grand Marnier syrup. Reserve the remaining half of syrup to use after the cakes are unmolded.
  10. Let the cakes cool in the pans for 20 minutes before unmolding. Run a small metal spatula around the side of the pan to loosen the cakes. Set the prepared supporting surface on top of the cake and invert the cake onto it. Remove the pan and poke the bottom of the cake all over with the fork or skewer. Brush the bottom of the cakes with the remaining Grand Marnier syrup. Let the cakes cool completely. Tip: the cakes are best prepared at least one day before assembling to allow the syrup to evenly moisten the cake and the crumb to become firm enough before splitting and frosting. When cooled, the layers may be covered in plastic wrap and refrigerated overnight.
Grand Marnier Syrup:
  1. Meanwhile, while the cake is baking, prepare the Grand Marnier syrup. In a small saucepan over low heat, combine the sugar and orange juice, heat and stir until sugar is dissolved; do not boil. Remove pan from heat and stir in the Grand Marnier. Set aside until the cakes are finished baking.
Swiss Meringue Orange Buttercream:
  1. In a large bowl of an electric stand mixer combine egg whites, sugar, and salt; place the bowl over a pan of simmering water. Using a wire whisk, whisk constantly by hand until the mixture is hot, about 3 to 5 minutes. Tip: the mixture should reach about 130 degrees using a candy or instant read thermometer to gauge the temperature, or feel completely smooth when rubbed between your fingertips. Remove from heat.
  2. Attach the bowl to the electric stand mixer fitted with the whisk attachment. Whisk on medium high speed for 5 to 7 minutes or until the mixture forms a thick fluffy meringue and is cool. Tip: Touch the meringue and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  3. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. Add the orange zest with the first butter addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the vanilla and orange liqueur and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.
  4. Buttercream should be used immediately, or refrigerate or freeze until needed.
Assembly:
  1. Using a long serrated kitchen knife, split each cake into 2 horizontal layers. Grand Marnier CakeTip: Cut one of the cake layers so that the bottom half is thicker than the top half, and use the thicker bottom half as the 1st layer to provide a good base to support the upper layers.
  2. Place the thicker bottom half of the layers on a cake plate. Using an offset spatula spread about 1 cup of the Buttercream on top, about ¼ inch thick. Repeat with the next two layers. Place the last cake layer on top. Cover the sides and top of the cake with the remaining Buttercream.
Garnish (optional):
  1. Place candy orange slices around the bottom edge of the cake.
Adapted From: Beranbaum, Rose Levy, Rose's Heavenly Cakes, John Wiley & Sons, Inc, New Jersey, 1009

Chocolate Coffee Cake

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Chocolate Coffee Cake
A rich, moist, and dreamy 3 layer chocolate cake, smothered in a coffee Buttercream and finished with dark chocolate glaze dripping down the sides. The coffee flavor in the Buttercream is subtle, and the blend of chocolate and coffee in this cake is fabulous.
Recipe type: Dessert | Butter Layer Cake | Chocolate Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased and Floured Oven Temp: 325° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • ¾ cup unsweetened cocoa powder
  • 1¼ cups hot water
  • ⅔ cup sour cream
  • 1 tablespoon pure vanilla extract
  • 2⅔ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups (2½ sticks) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 3 large eggs
Coffee Buttercream:
  • 1 tablespoon instant espresso coffee (espresso powder)
  • 1 teaspoon boiling water
  • 2 tablespoons coffee liqueur, such as Tia Maria
  • 1 teaspoon pure vanilla extract
  • 1½ cups granulated sugar
  • ⅓ cup all-purpose flour
  • 1½ cups milk (preferably whole milk)
  • ⅓ cup Whipping (heavy) cream
  • 1½ cups (3 sticks) unsalted butter, room temperature
Chocolate Glaze:
  • 8 ounces bittersweet or, dark chocolate, chopped into small pieces
  • ¾ cup (1½ sticks) unsalted butter
  • 1 tablespoon light corn syrup
Decoration:
  • Chocolate covered espresso beans.
Instructions
Preheat oven to 325 degrees F. Prepare three 8 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Tip: Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Batter:
  1. In a medium mixing bowl, combine the cocoa powder and hot water. Stir until smooth. Let cool, then add the sour cream and vanilla; stir until smooth. Set aside.
  2. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugar are fully incorporated and the mixture is a light, or pale color, with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the cocoa mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and cocoa mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 35 to 40 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Coffee Buttercream:
  1. In a small bowl, stir together the instant espresso coffee and boiling water. Let cool, then add the coffee liqueur and vanilla; stir to combine. Set aside.
  2. In a medium size heavy saucepan; add sugar and flour; whisk together to mix. Add the milk and whipping cream and whisk together until thoroughly combined. Cook over medium heat, whisking constantly, until the mixture comes to a boil; boil and whisk for another minute. Remove from pan from the heat.
  3. Transfer the hot sugar mixture to a large bowl of an electric mixer. Using the paddle attachment, beat the mixture at high speed, about 5 to 8 minutes, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  4. Reduce the mixer to medium speed and add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The Buttercream may look curdled after the butter is added, but it will become smooth as you continue to beat it. Add the cooled espresso mixture and continue beating until the Buttercream is thick and smooth, about another 3 to 5 minutes.
Assembly:
  1. Place one of the layers on a cake plate. Using an offset spatula spread about 1 cup of the Buttercream on top. Repeat with the second layer. Place the last cake layer on top. Cover the sides and top of the cake with the remaining Buttercream. Spread the Buttercream as smooth as possible over the top and sides.
  2. Refrigerate the cake at least 30 minutes to firm the Buttercream before glazing.
Chocolate Glaze:
  1. In top of a double boiler over hot water, combine chocolate, butter, and corn syrup. Heat and stir until melted and combined. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
  2. Pour the chocolate mixture into a pitcher, or liquid measuring cup with a pouring spout and let chocolate glaze cool for 10 minutes. Do not let the glaze sit longer than 10 minutes because it will thicken and become difficult to pour over the cake.
  3. Slowly pour the glaze over the cake. Cover the top of the cake entirely, letting some of the glaze drizzle down the sides, allowing the Buttercream to show through the drizzles around the side of the cake. Tip: If the glaze doesn’t flow easily it means it has cooled and thickened too much. Either slightly reheat the glaze in a saucepan over low heat, or add an extra one or two tablespoons of corn Syrup.
Decoration:
  1. Place chocolate covered espresso beans on top of cake.
  2. Refrigerate the cake until the glaze is set and the Buttercream is firm, 30 to 60 minutes. Refrigerate leftovers.
Source: Lewis, Matt and Renato Poliafito, Baked Explorations, Stewart, Tabori & Chang, New York, 2010

Devil’s Food Cake

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Devil's Food Cake
Layers of deep, dark chocolaty richness are the trademark of this cake, created in the early 1900’s. Devil’s Food cake has become a great American classic.

Frost as desired. Any frosting is delicious with this cake, such as Swiss Meringue Buttercream, Flour Buttercream, Vanilla Butter Frosting, or Fudge Frosting.
Recipe type: Dessert | Chocolate Butter Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Cake Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • ¾ cup Dutch-processed cocoa powder
  • ¾ cup hot water
  • ½ cup cold water
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs
Instructions
Preheat oven to 350 degrees F. Prepare two 9 inch round layer cake pans or other shape such as heart pans; lightly grease the bottom and sides of the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a small mixing bowl, combine the cocoa powder and hot water. Stir until smooth, and then blend in the cold water. Add vanilla; stir until thoroughly blended and smooth. Set aside.
  2. In a medium bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the cocoa mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and cocoa mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.

Chocolate Buttermilk Cake

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Chocolate Buttermilk Cake
Such a rich and smooth chocolate cake, covered with a creamy ganache frosting, will thrill chocolate lovers everywhere. This decadent cake is served in many Oregon restaurants.
Recipe type: Dessert | Oil Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 2½ cups granulated sugar
  • 4½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup unsweetened cocoa powder
  • 1⅓ cups vegetable or canola oil
  • 1½ cups buttermilk
  • 3 large eggs
  • 1½ cups freshly brewed, extra-strong hot coffee
  • 1 teaspoon pure vanilla extract
Ganache:
  • 12 ounces semisweet chocolate, chopped into small pieces
  • 1½ cups whipping (heavy) cream
Instructions
Preheat oven to 350 degrees F. Prepare two 9-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a large bowl, combine flour, sugar, baking soda, salt, and cocoa powder; sift or whisk together to mix. Using an electric mixer on low speed, add oil, buttermilk and eggs; mix well. Add hot coffee in a thin stream, pouring down the side of the bowl. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add vanilla and mix until batter is smooth.
  2. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Ganache:
  1. In top of a double boiler, combine chocolate and cream. Place pan over simmering water (the upper pan should not touch the water.) Heat and stir the chocolate and cream together until the chocolate is melted and mixture is smooth. Remove from heat; cool to room temperature and ganache becomes thick enough to easily spread. Tip: Place bowl in a larger bowl of ice water to speed cooling and thickening, stirring Ganache as it cools. Tip: Create a double boiler by filling a saucepan with 2 inches of water and heat to simmering. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Using an offset spatula, spread ganache between layers and over top and sides of cake.
Adapted from Portland Monthly February, 2008

Coconut Custard Layer Cake

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Coconut Custard Layer Cake
Six delicious layers of yummy coconut cake are thoroughly infused with coconut flavor. I’ve used a combination of cream of coconut, both sweetened and unsweetened coconut, along with a bit of coconut extract to achieve this lovely cake; the unsweetened coconut is ground with some of the sugar to boost up the coconut flavor. An easy to make coconut custard provides a luscious filling between two layers, and a silky Swiss Meringue Coconut Buttercream fills the remaining layers and covers the outside. And of course any coconut layer cake should be covered with a deep drift of sweet coconut. I’ve lightly toasted the coconut to use as a garnish on this cake, but if you prefer you can cover the cake with untoasted unsweetened coconut.

This is a lovely cake to serve to guests or for special occasions and can easily be made ahead of time. The coconut custard can be made the day before, along with toasting the coconut, if desired, to use as a garnish to cover the outside of the cake. The cake itself can also be baked the day before. Then all that’s left to do before serving is to make the Buttercream and assemble the cake.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased, and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Buttercream Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Coconut Batter:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sweetened cream of coconut such as Coco Lopez, (not coconut milk) stirred well before using
  • ¼ cup milk (preferably whole milk)
  • 1 teaspoon coconut extract
  • 1 teaspoon pure vanilla extract
  • ½ cup unsweetened coconut
  • 1 cup granulated sugar, divided
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 large eggs, separated
  • 4 large egg whites
  • ½ teaspoon cream of tartar
Coconut Custard:
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 cup milk (preferably whole milk)
  • 2 large eggs
  • 1 cup shredded or flaked sweetened coconut
  • 1 teaspoon pure vanilla extract
Swiss Meringue Coconut Buttercream:
  • 5 large egg whites
  • 1 cup granulated sugar
  • 1/16 teaspoon (pinch) salt
  • 2 cups (4 sticks) unsalted butter, room temperature
  • ¼ cup sweetened cream of coconut such as Coco Lopez, (not coconut milk) stirred well before using
  • 1 teaspoon coconut extract
  • 1 teaspoon pure vanilla extract
Garnish:
  • About 2 cups shredded or flaked sweetened coconut, lightly toasted if desired
Instructions
Preheat oven to 350 degrees F. Prepare three 8 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Tip: Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Coconut Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small bowl, stir the cream of coconut, milk, coconut extract, and vanilla extract together. Set aside.
  3. In a food processor or small food grinder, process the unsweetened coconut and ¼ cup sugar until the coconut is finely ground. Set aside.
  4. In a large bowl of an electric mixer, cream the butter, remaining ¾ cup sugar, and sugar-coconut mixture until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the ¾ cup sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, then add the sugar-coconut mixture, taking from 4 to 8 minutes to add all of the sugars, and beating until the butter and sugars are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Add the 2 egg yolks, beating until thoroughly mixed.
  6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended. Remove bowl from mixer and Set aside.
  7. In another large mixing bowl and using clean beaters, beat the 6 egg whites with an electric mixer until foamy, add the cream of tartar, and continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
  8. Bake: Spoon the batter into the prepared pans and smooth the surface with a small offset spatula or the back of a large spoon. Bake 25 to 30 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Coconut Custard:
  1. In a medium size heavy saucepan over medium heat, combine sugar, flour, milk, and eggs. Cook, whisking constantly with a wire whisk until mixture is bubbly and thick, about 15 minutes. Remove pan from heat; stir in coconut and vanilla. Set aside to cool to room temperature. Tip: Coconut custard can be made the day before and refrigerated until ready to use.
Swiss Meringue Coconut Buttercream:
  1. In a small bowl, stir the cream of coconut, coconut extract, and vanilla extract together. Set aside.
  2. In a large bowl of an electric stand mixer combine egg whites, sugar, and salt; place the bowl over a pan of simmering water. Using a wire whisk, whisk constantly by hand until the mixture is hot, about 3 to 5 minutes. Tip: the mixture should reach about 130 degrees, using a candy or instant read thermometer to gauge the temperature, or feel completely smooth when rubbed between your fingertips. Remove from heat.
  3. Attach the bowl to the electric stand mixer fitted with the whisk attachment. Whisk on medium high speed for 5 to 7 minutes or until the mixture forms a thick fluffy meringue and is cool. Tip: Touch the meringue and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  4. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Slowly drizzle in the cream of coconut mixture and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.Coconut-Custard-Cake-slice
  5. Buttercream should be used immediately, or refrigerate until needed.
Assembly:
  1. Using a long serrated kitchen knife, split each cake into 2 horizontal layers.
  2. Tip: Cut one of the cake layers so that the bottom half is thicker than the top half, and use the thicker bottom half as the 1st layer to provide a good base to support the upper layers.
  3. Place the thicker bottom half of the layers on a cake plate. Using an offset spatula spread about ¾ cup Coconut Buttercream over the layer. Place another cake layer on top and spread about ½ of the Coconut Custard over the layer. Place another cake layer on top and spread about ¾ cup Coconut Buttercream over the layer then place another cake layer and spread with remaining Coconut Custard. Place the fifth cake layer on top and spread with about ¾ cup Coconut Buttercream. Place the last cake layer on top. Cover the sides and top of the cake with the remaining frosting. Spread the frosting as smooth as possible over the top and sides.Coconut-Custard-Cake
Garnish:
  1. To toast coconut: spread coconut on a rimmed baking sheet and place in the oven. Stir every 2 to 3 minutes for about 10 minutes or until the coconut is lightly browned. Remove from oven. Let cool before using. Tip: Coconut can be toasted the day before and covered until ready to use.
  2. Gently press coconut around the sides and over top of the cake.
  3. Refrigerate the cake at least 30 minutes before serving to firm the frosting before serving. Refrigerate leftovers.

Chocolate Peppermint Cake

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Chocolate Peppermint Cake
This is a festive and easy cake with the perfect combination of chocolate and peppermint. I started with my Devil’s Food cake recipe, a rich moist and intensely flavored chocolate cake, but switched it up to 3 layers using 8 inch pans. The creamy frosting is melt-in-your-mouth delicious. The frosting is a basic Buttercream but is made even better by adding melted white chocolate and crushed peppermint candies.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Cool Place or Refrigerate

Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • ¾ cup Dutch-processed cocoa powder
  • ¾ cup hot water
  • ½ cup cold water
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs
Frosting:
  • 1¾ cups (about 70 whole candies) finely ground peppermint candies, divided
  • 8 ounces white chocolate, melted and cooled
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 1 cup confectioners’ (powdered) sugar
  • ⅛ teaspoon salt
  • ¼ cup whipping (heavy) cream
  • 2 teaspoons pure vanilla extract
Garnish:
  • 6 whole peppermint candies
Instructions
Preheat oven to 350 degrees F. Prepare three 8 inch round layer cake pans; lightly grease the bottom and sides of the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Tip: Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Batter:
  1. In a small mixing bowl, combine the cocoa powder and hot water. Stir until smooth, and then blend in the cold water. Add vanilla; stir until thoroughly blended and smooth. Set aside.
  2. In a medium bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugar are fully incorporated and the mixture is a light, or pale color, with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the cocoa mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and cocoa mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Frosting:
  1. Peppermint candies can be finely ground using a food processor or a small food grinder, or place in a heavy duty plastic bag with a resealable top and crush the candies with a hard implement such as a rolling pin, wooden spoon, hammer, etc. Set aside.
  2. In top of a double boiler over hot water, melt white chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
  3. In a large bowl of an electric stand mixer beat the butter on medium high speed about 1 minute until it is smooth. Add confectioners’ sugar and salt, beat at medium speed until thoroughly combined and smooth, about 1 minute. Add whipping cream and vanilla and beat at medium speed until well mixed, then increase the speed to medium high and beat until light and fluffy, 4 to 5 minutes. Stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Transfer one-half of the frosting to a medium size mixing bowl; stir in the melted and cooled white chocolate. Stir ¾ cup of the ground peppermint candies into the other one-half frosting.
Assembly:
  1. Place one of the layers on a cake plate. Using an offset spatula spread ½ of Chocolate Peppermint Cakethe peppermint candy frosting on top. Place the second layer on top and spread the remaining peppermint candy frosting over the top. Place the last cake layer on top.
  2. Reserve about ¾ cup of the white chocolate frosting for the garnish.
  3. Crumb coat the cake by covering the sides and top of the cake with a thin layer of white chocolate frosting. Let the cake sit, or refrigerate, until the crumb coat is dried to the touch. At this point you can cover the cake in plastic wrap and refrigerate to firm the layers, about one hour or overnight. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with the final layer of frosting.
  4. When the crumb coat is set, cover the sides and top of the cake with the remaining white chocolate frosting.
  5. Gently press the remaining 1 cup of crushed peppermint candies around the sides of the cake. Optional: Leave the top of the cake plain, or sprinkle peppermint candies over the top.
Garnish:
  1. Re-whip reserved frosting, if necessary to make fluffy, and place reserved white chocolate frosting into a pastry bag fitted with a round decorating tip (I used a #12 tip.) Pipe a ring of dots around the base of the cake, and pipe 6 medium sized swirls onto top of cake; lean 1 whole peppermint candy against each swirl. Tip: if frosting to be used for piping seems too soft, beat in some extra confectioners’ sugar, about ¼ to ½ cup, or if seems to thick beat in about 1 tablespoon of whipping cream.
Adapted From: Cook's Country Chocolate Desserts, 2012

Chocolate Chip Cake

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Chocolate Chip Cake
This cake is wonderful. Fudgy and rich with bits of chocolate pieces studded throughout, it’s a chocolate lovers dream. Coffee pairs perfectly with chocolate, and the small amount used in this recipe intensifies the rich chocolate flavor. The delicious Flour Buttercream is also flavored with just a hint of coffee, just enough to make this cake burst with flavor.

The spotted chocolate collar is what makes this cake fun and spectacular. Don’t worry if it doesn’t come out perfect, mine didn’t, but it’s amazingly easy to make. Use clear acetate plastic strips to make the chocolate collar, available in craft stores or cake decorating shops.
Recipe type: Dessert | Butter Layer Cake | Chocolate Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature or Refrigerate

Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • ¾ cup Dutch-processed cocoa powder
  • 1 tablespoon instant espresso coffee (espresso powder)
  • ¾ cup hot water
  • ¾ cup buttermilk
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs
  • 8 ounces (1¼ cups) mini semi-sweet chocolate chips
Coffee and Flour Buttercream:
  • 4 tablespoons all-purpose flour
  • 1 teaspoon instant espresso coffee (espresso powder)
  • 1⅓ cups milk (preferably whole milk)
  • 1⅓ cups unsalted butter, room temperature
  • 1⅓ cups granulated sugar
  • 2 teaspoons pure vanilla extract
Spotted Chocolate Collar:
  • Clear acetate plastic strip or parchment paper
  • 2 ounces white chocolate
  • 2 ounces milk chocolate
  • 6 ounces dark or, bittersweet chocolate
Garnish:
  • About ¼ cup mini semi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees F. Prepare two 9 inch round layer cake pans; lightly grease the bottom and sides of the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a small mixing bowl, combine the cocoa powder, instant espresso coffee, and hot water. Stir until smooth, and then blend in the buttermilk. Add vanilla; stir until thoroughly blended and smooth. Set aside.
  2. In a medium bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugars are fully incorporated and the mixture is a light color with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the cocoa mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and cocoa mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in the mini chocolate chips.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with a small offset spatula or the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Coffee and Flour Buttercream:
  1. In a medium heavy saucepan, add the flour and instant espresso coffee, and using a wire whisk, slowly whisk in the milk, whisking until the sauce is smooth and free of lumps. Place the pan over medium heat and cook, whisking constantly, until the sauce comes to a boil and thickens, 5 to 10 minutes. Boil and whisk for 1 minute. Remove from the heat, and set aside to cool to room temperature, or a tepid temperature. While cooling, whisk frequently to keep the sauce smooth. Tip: If the sauce is too warm when added to the creamed butter mixture it will melt the butter. If the sauce is too cold it will not blend smoothly.
  2. Meanwhile, prepare the butter and sugar when the sauce is almost cooled to the right temperature, in a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
  3. Gradually add the cooled sauce, adding 2 to 3 tablespoons at a time, beating about 20 seconds between each addition. Add the vanilla and continue to beat for another 1 to 2 minutes to thoroughly blend and the frosting is somewhat fluffy. The frosting should be used immediately, or refrigerate until needed.
  4. Place one of the cake layers on a cake plate. Using an offset spatula spread frosting about ¼ inch thick over the layer. Place the 2nd cake layer on top. Cover the sides and top of the cake with the remaining frosting. Refrigerate frosted cake to set the frosting while preparing the Chocolate Collar.
Spotted Chocolate Collar:
  1. Cut the acetate the same height as the finished cake, or a little higher if desired, and long enough to wrap around the outside of the cake with about ½ inch extra for overlap. Lay the strip on a large piece of parchment or waxed paper to make cleanup easy. Tip: parchment paper may be used in place of acetate strips; acetate strips are a little easier to work with as they are flexible and form easily around the cake sides.
  2. Melt white and milk chocolates separately in top of a double boiler over hot water. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Twist Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
  3. Spoon melted white and milk chocolates into separate small plastic freezer bags. Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag. Pipe dots of the white and milk chocolates randomly over the acetate. Flatten the dots a bit with your finger or small spatula. Let the dots set. Tip: Don’t worry if the dots aren’t completely flat, the tops will be hidden once wrapped around the cake. The flatter the dots are, the easier to spread the dark chocolate over them.
  4. Melt the dark or bittersweet chocolate. Working quickly before the dark chocolate starts setting up, use a rubber spatula or offset spatula to spread evenly over the entire strip of plastic to cover the dots. Make sure and cover all the edges of the plastic, spreading a bit onto the parchment or wax paper underneath. Tip: don’t worry if some of the dark chocolate is thicker in some areas than others, it’s more important to fill in all the empty spaces. Be careful not to press too hard or the dots may lift off the surface or move around.
  5. Let the chocolate strip set until the chocolate loses some of its gloss, about 1 minute; it is now ready to wrap around the cake. Carefully lift up the acetate strip from the parchment or waxed paper you placed underneath and quickly wrap the strip around the cake with the chocolate on the inside and Chocolate Chip Cakeoverlapping the edge. Use a small piece of tape to secure the edge. Let the chocolate completely set and harden either at room temperature or in the refrigerator in warm weather.
Serving and Garnish:
  1. When ready to serve, un-tape the edge and gently peel away the plastic. Sprinkle mini chocolate chips over the top of the cake.
  2. When cutting the cake the chocolate collar may tend to break apart, especially if the chocolate has been refrigerated. If you use a sharp kitchen knife and use a gentle sawing motion against the chocolate you can get a fairly clean cut edge.
  3. Serve cake either at room temperature or chilled. When serving chilled the cake is dense and fudgy.
Source: The Essential Cake Decorating Guide, Thunder Bay Press, California, 2001
Maritz, Callie and Mari-Louis Guy, Cakes to Celebrate Love and Life, Random House, 2009
Crazy for Chocolate, Bay Books, Australia, 2008

 

Devil’s Food White-Out Cake

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Devil's Food White-Out Cake
Three layers of devilishly dark chocolate, created from three different chocolates, make a stunning cake. The layers are filled and frosted with a fluffy cooked marshmallow topping, and then the leftover fourth cake layer is crumbled and pressed into the sides of the frosting for a chocolate crumbly finish.
Recipe type: Dessert | Butter Layer Cake | Chocolate Cake
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 8" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1⅓ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk (preferably whole milk)
  • ½ cup water
  • 1 teaspoon pure vanilla extract
  • ½ cup plus 2 tablespoons (1¼ sticks) unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • 3 large eggs
  • 2 ounces bittersweet chocolate, melted and cooled
  • ⅔ cup mini semi-sweet chocolate chips
Marshmallow Frosting:
  • 1 cup granulated sugar
  • ¾ teaspoon cream of tartar
  • 1 cup water
  • 4 large egg whites
  • 1 tablespoon pure vanilla extract
Instructions
Preheat oven to 350 degrees F. Prepare two 8 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, cocoa powder, baking soda, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk, water, and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugar are fully incorporated and the mixture is a light, or pale color, with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add the melted bittersweet chocolate and mix until blended.
  6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  7. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, gently fold the mini semi-sweet chocolate chips into the batter.
  8. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 25 to 30 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Marshmallow Frosting:
  1. In a small heavy saucepan, stir together the sugar, cream of tartar, and water. Heat, stirring gently to prevent as much splashing as possible onto the sides of the saucepan, until the sugar dissolves and the syrup is bubbling. Turn down the heat to the lowest setting while egg whites are prepared.
  2. In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
  3. Raise the heat to medium-high with the sugar mixture and continue to cook the sugar mixture, without stirring, until it reaches a temperature of 242 degrees, a firm ball stage, using a candy or instant read thermometer to gauge the temperature. Remove from the heat. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating egg whites with an electric mixer at high speed. Continue beating until egg whites are cool and thick, about 5 minutes. Tip: To keep syrup from splattering onto the sides of the bowl, do not allow the syrup to fall directly on the beaters, pour between the beaters and sides of the bowl.
Assembly:
  1. Using a long kitchen knife split each cake into 2 horizontal layers.
  2. Place one of the layers on a cake plate. Using an offset spatula spread frosting about ½ inch thick over the layer. Repeat with the second layer. Place the last cake layer on top. Cover the sides and top of the cake with the remaining frosting.
  3. Crumble the remaining cake layer and press the crumbs into the sides of the cake. Also sprinkle crumbs over the top of the cake or leave some of the top frosting exposed.
  4. Refrigerate cake about 1 hour before serving.
Source: Greenspan, Dorie, Baking, Houghton Mifflin Company, New York, 2006

Carrot Cake

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Carrot Cake
Bake a classic carrot cake that almost everyone loves. This is a very moist and flavorful cake with a traditional cream cheese frosting; a wonderful cake to serve during the Easter season or anytime.

This beautiful photo was taken by our Daughter-in-Law Christie for our Grandson Dallas’s 2nd Birthday. I made this delicious Carrot Cake, always a crowd favorite, using three 8-inch pans and splitting each layer to make a tall 6 layer cake. It has a crumb coat using Crusting Cream Cheese Frosting, and then finished with Cream Cheese Frosting in blue ombre for this occasion. This photo shows the last piece of cake, tipped over on its side, before we thought to take a picture! See more of Christie’s photography at Christie Hickey Photography.
Recipe type: Dessert | Oil Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: 3 9" round layers or one 9"x13"x2" oblong Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1 cup raisins
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 4 large eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 cups grated raw carrots, firmly packed
  • ¾ cups walnuts or pecans, coarsely chopped (optional)
Cream Cheese Frosting: (For 8 or 9 inch 2 layer cake or a 13 by 9 inch cake)
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2½ cups confectioner’s (powdered) sugar
Or:
Cream Cheese Frosting: (For 8 or 9 inch 6 layer cake)
  • 2 (8 ounce) packages cream cheese, room temperature
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 2 teaspoons pure vanilla extract
  • 6 cups confectioners’ (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare three 9-inch round layer cake pans or one 9x13x2 inch oblong pan; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. Plump the raisins by steaming in a colander in a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place the fruit in a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water.
  2. In a medium mixing bowl, add flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, add eggs; beat on medium-high speed for 2 minutes or until they are a light yellow color and thickened. With the mixer still on medium-high speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking 3 to 4 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated, and the mixture looks light in color and thickened. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Reduce mixer speed to medium, slowly pour the oil into the batter in a slow steady stream, and then beat for 1 minute longer.
  5. Reduce mixer speed to medium-low, and blend in the flour mixture all at once, mixing just until incorporated.
  6. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in the drained raisins, carrots, and nuts
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 35 to 40 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Place baking pans on a wire cooling rack to cool for 10 to 15 minutes. If using round cake pans, remove cake from pans and place directly on wire racks to finish cooling. If using 13x9 inch pan you can leave the cake in the baking pan to finish cooling, frost, and cut into squares to serve directly from the pan.
Cream Cheese Frosting:
  1. In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Use an offset spatula to spread frosting between layers and over top and sides of cake.
  2. Tip: I prefer to use a mixer for the frosting. After the sugar is completely mixed in continue beating on high speed for about 2 minutes for the frosting to get extra light and fluffy.
  3. Cover frosted cake and refrigerate until ready to serve. Refrigerate Leftovers.
  4. Carrot Cake with Cream Cheese Frosting

 

Caribbean Coconut Cake

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Caribbean Coconut Cake
Making this beautiful dessert takes extra time, but is worth the effort. The sponge cake layers are drizzled with a coconut-sugar-rum syrup then filled with a rich coconut filling. Spread extra filling on the top and sides of the cake and decorate with sprinkled coconut and candied cherries.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: 9" Round Springform Pan Prep: Greased Bottom Only Oven Temp: 375° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • 4 large eggs, separated
  • 3 tablespoons warm water
  • ½ cup plus 1 tablespoon granulated sugar
  • 1½ teaspoons grated lemon zest
Syrup:
  • 3 tablespoons coconut milk
  • ¼ cup granulated sugar
  • 1 tablespoon rum
Filling and Topping:
  • 3 large eggs, separated
  • 1 cup plus 1 tablespoon coconut milk, divided
  • ¼ cup cornstarch
  • 1 cup granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 2⅓ cup shredded or flaked sweetened coconut, divided
  • 12 candied cherries
Instructions
Preheat oven to 375 degrees F. Prepare a 9 inch round springform pan; Grease only the inside bottom of the pan with shortening.
Batter:
  1. In a small mixing bowl, add flour, cornstarch, and baking powder; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, combine egg yolks, water, sugar and lemon zest; beat with an electric mixer until mixture is pale and creamy, about 5 to 10 minutes.
  3. In a medium mixing bowl and using clean beaters, beat egg whites until stiff. Using a balloon type whisk or large rubber spatula, fold the egg whites into the egg yolk mixture, and then fold in the flour mixture.
  4. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Syrup:
  1. In a small heavy-bottomed pan over medium heat, combine coconut milk and sugar; stir constantly until boiling and sugar is completely dissolved. Remove from heat and stir in rum. Set aside to cool.
Filling and Topping:
  1. In a medium bowl, beat the egg yolks, 4 tablespoons coconut milk, and cornstarch together with a wire whisk 1 to 2 minutes until a light color. Set aside.
  2. In a medium heavy saucepan over low heat, combine remaining coconut milk and 6 tablespoons sugar; heat and stir constantly until almost boiling. Remove from heat.
  3. Temper the eggs: very slowly, in a thin stream, pour about ⅓ of the hot milk mixture into the beaten eggs while quickly whisking the two together. Tip: The technique used to blend uncooked eggs with a hot liquid is called tempering. Tempering slowly warms the eggs so they are closer to the temperature of the liquid they will be added to, preventing the eggs from scrambling. If you simply poured the eggs into the hot milk they would immediately start cooking and you would have chunks of cooked egg in the mixture.
  4. Return the egg mixture back to the rest of the hot milk, return to medium heat and heat until it gently boils, stirring constantly so the mixture does not burn. Remove from heat; stir in vanilla. Set aside to partially cool.
  5. In a medium bowl and using clean beaters, beat egg whites with an electric mixer until stiff peaks form. Fold remaining sugar into the egg whites. Fold egg whites into the partially cooled egg mixture, and then fold in 1⅓ cups coconut. Set aside to cool to room temperature.
Assembly:
  1. Using a long kitchen knife, split cooled cake horizontally into 3 layers. Tip: place toothpicks around the cake to mark where to cut. CaribbeanCoconut-Cake-cutting cake layers Caribbean Coconut Cake Splitting Cake Layers
  2. Spread about ¼ of the filling over the bottom layer. Place the second layer on top, sprinkle with half of the syrup; let soak in and then spread with ¼ of the filling. Place the 3rd layer on top, sprinkle with the remaining syrup and let soak in. Spread top and sides of cake with remaining filling.
  3. Sprinkle the top and sides of the cake with 1 cup coconut. Decorate top of cake with candied cherries.
  4. Cover and Refrigerate until ready to serve. Refrigerate Leftovers.
Adapted from: Wolter, Annette, Teubner, Christian, Best of Baking, Fisher Publishing, 1980

Caramel Apple Cake

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Caramel Apple Cake
Think cool autumn days with the leaves turning color, bushels of crisp ripe apples, warm spices, and sweet caramel, and you have all the ingredients for a fantastic Caramel Apple Cake. Frost the cake with Caramel Flour Buttercream and this is truly a stunning and delicious cake. Make your own applesauce when apples are at their peak in the fall, or use commercial applesauce – either way this cake won’t disappoint you.

The caramel sauce used in the Caramel Flour Buttercream can also be drizzled over the top of the cake to make a pretty presentation. And there will be plenty of caramel sauce left over to use as a topping with other cakes, sweet breads, and ice cream.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased and Floured Oven Temp: 325° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Sugar and Caramel Stages

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 4 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 2½ cups granulated sugar
  • 2 large eggs
  • 4 cups sweetened applesauce
Caramel Sauce:
  • 1½ cups granulated sugar
  • ½ cup water
  • ¼ cup light corn syrup
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1½ cups whipping (heavy) cream, room temperature
Caramel Flour Buttercream:
  • 1½ cups granulated sugar
  • ⅓ cup all-purpose flour
  • 1½ cups milk (preferably whole milk)
  • ⅓ cup Whipping (heavy) cream
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • ⅓ cup caramel sauce
Instructions
Preheat oven to 325 degrees F. Prepare three 8 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, allspice, and cloves; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the applesauce, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and applesauce, ending with the last portion of the flour, and stirring just until blended.
  5. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Caramel Sauce:
  1. In a medium size heavy-bottomed pan combine sugar, water, and corn syrup. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Use a pastry brush to wash down the sides of the pan to remove any stray granules of sugar. Increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 300 degrees F, a hard crack stage, using a candy thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Let stand about 1 minute to let the bubbling subside. Be careful, the caramel is extremely hot and will cause serious burns if you touch it.
  2. Add the butter and whipping cream and stir until combined. Tip: if any caramel mixture is stuck to the bottom of the pan, place the pan on low heat and stir until the caramel liquefies and blends with the butter and cream. Remove from the heat.
  3. Let cool completely. Store tightly covered in the refrigerator until ready to use.
Caramel Flour Buttercream:
  1. In a medium size heavy-bottomed pan add sugar and flour; whisk together to mix. Add the milk and whipping cream and whisk together until thoroughly combined. Cook over medium heat, whisking constantly, until the mixture comes to a boil; boil and whisk for another minute. Remove from pan from the heat.
  2. Transfer the hot sugar mixture to a large bowl of an electric mixer. Using the paddle attachment, beat the mixture at high speed, about 5 to 8 minutes, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  3. Reduce the mixer to medium speed and add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The Buttercream may look curdled after the butter is added, but it will become smooth as you continue to beat it. Add the vanilla and continue beating until the Buttercream is thick and smooth, about another 3 to 5 minutes. Slowly drizzle in the caramel sauce and continue beating another minute.
Assembly:
  1. Place one of the layers on a cake plate. Using an offset spatula spread about 1 cup of the frosting on top. Repeat with the second layer. Place the last cake layer on top. Cover the sides and top of the cake with the remaining frosting.
  2. Place 2 to 3 tablespoons of caramel sauce in a small plastic freezer bag. Put a little piece of tape on corner to reinforce the tip, and then roll over top of bag to keep neater. (You could also use a plastic squeeze bottle with a tip available in decorating stores or a pastry bag with a small decorating tip), Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag.
  3. Drizzle the caramel sauce over the top of the cake. To make the web design, drizzle the caramel in circles, starting in the center of the cake and moving to the outside edge of the cake. Use a wooden toothpick and drag the tip of the toothpick from the center of the cake to the outside edge like a spoke.
  4. Refrigerate the cake 30 minutes before serving to firm the frosting and caramel before serving. Refrigerate leftovers.
Source: Lewis, Matt and Renato Poliafito, Baked Explorations, Stewart, Tabori & Chang, New York, 2010

Coconut Cake

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Coconut Cake
Clouds of fluffy meringue frosting cover this traditional Southern cake. Coconut milk, combined with vanilla and almond extracts make this rich butter cake a memorable dessert.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup coconut milk
  • 1½ teaspoons pure vanilla extract
  • 1½ teaspoons pure almond extract
  • 1½ cups unsalted butter, room temperature
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 cup shredded or flaked sweetened coconut
Seven Minute Frosting:
  • 3 large egg whites
  • 1½ cup granulated sugar
  • 1 tablespoon light corn syrup
  • ⅓ cup water
  • 1 teaspoon pure vanilla extract
Topping:
  • 1 cup shredded or flaked sweetened coconut
Instructions
Preheat oven to 350 degrees F. Prepare two 9-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, add flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the coconut milk, vanilla extract and almond extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the coconut milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and coconut milk mixture, ending with the last portion of the flour, and stirring just until blended. Gently fold the coconut into the batter.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Seven Minute Frosting:
  1. In top of a double boiler, combine egg whites, sugar, corn syrup, and water. Beat on high speed 1 minute with an electric hand mixer. Place pan over simmering water (the upper pan should not touch the water.) Cook, beating constantly with mixer on high speed about seven minutes or until stiff peaks form. Remove from heat; add vanilla. Beat 2 to 3 minutes longer or until frosting is thick. Using an offset spatula, spread frosting between layers and over top and sides of cake. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a copper, stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
Topping:
  1. Sprinkle the top of the cake with coconut and lightly press more coconut onto the sides.

Chocolate Pumpkin Cake

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Chocolate Pumpkin Cake
Chocolate and pumpkin are teamed up to make a striking autumn centerpiece cake. The frosting is a scrumptious blend of cream cheese, whipped cream and a little cocoa and spice, then covered with a dark Ganache glaze. This is one dessert that you don’t want to miss
Recipe type: Dessert | Butter Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 8" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1½ cups all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk
  • 1 cup canned pumpkin
  • 2 teaspoons pure vanilla extract
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 3 large eggs
  • 1 large egg yolk
Spiced Cocoa Frosting:
  • 6 ounces cream cheese, room temperature
  • 2¼ cups confectioners' (powdered) sugar, divided
  • 2¼ teaspoons unsweetened cocoa powder
  • ¼ teaspoon ground cinnamon
  • ¾ teaspoon pure vanilla extract
  • 1½ cups whipping (heavy) cream
  • ¼ teaspoon orange food color
Chocolate Glaze:
  • 4 ounces bittersweet chocolate, chopped into small pieces
  • 1 tablespoon unsalted butter
  • ½ cup whipping (heavy) cream
  • 3 tablespoons light corn syrup
Instructions
Preheat oven to 350 degrees F. Prepare two 8 inch round layer cake pans; lightly grease the bottom and sides of the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, cocoa, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small bowl, combine buttermilk, pumpkin, and vanilla; stir together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs and egg yolk one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Spiced Cocoa Frosting:
  1. In a medium size bowl, add cream cheese, beat with an electric hand mixer or wooden spoon until smooth and fluffy. Add 1½ cups powdered sugar, cocoa, cinnamon, and vanilla; beat until well mixed.
  2. In another medium bowl, using an electric mixer with clean beaters, beat the whipping cream until soft mounds form; add ¾ cup powdered sugar and orange food coloring, continue beating until thick and stiff.
  3. Using a balloon type whisk or large rubber spatula, gently fold the whipped cream into the cream cheese mixture.
  4. Place one cooled cake layer on a cake plate. Use an offset spatula to spread about 1½ cups frosting over the top. Top with the remaining cake layer and use the remaining frosting for the top and sides of cake. Spread the frosting as smooth as possible over the top and sides.
  5. Refrigerate the cake at least one hour to stabilize the whipped cream before glazing.
Chocolate Glaze:
  1. Place the chopped chocolate and butter in a medium bowl. Set aside.
  2. In a small heavy saucepan over medium low heat, heat the cream until it is hot and just beginning to steam. Remove from heat and pour over the chocolate, stirring until the chocolate and butter is completely melted. Add corn syrup, stirring until completely mixed.
  3. Pour the chocolate mixture into a pitcher, or liquid measuring cup with a pouring spout and let chocolate glaze cool for 10 minutes. Do not let the glaze sit longer than 10 minutes because it will thicken and become difficult to pour over the cake.
  4. Slowly pour the glaze over the cake. Cover the top of the cake entirely, letting some of the glaze drizzle down the sides, and allowing some of the frosting to show through the drizzles around the side of the cake. Tip: If the glaze doesn’t flow easily it means it has cooled and thickened too much. Either slightly reheat the glaze in a saucepan over low heat, or add an extra one or two tablespoons of corn Syrup.
  5. Refrigerate the cake until the glaze is set and the frosting is firm, at least one hour.
  6. To serve, slice the cake with a long serrated knife, cleaning the knife between each slice. Refrigerate leftovers.
Source: Country Living, October 2007

Pumpkin Spice Cake

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Pumpkin Spice Cake
This charming cake is a delicious spiced pumpkin cake with brown butter frosting. I first saw this cake in Country Home magazine and realized it was a winner and a perfect Halloween dessert. I have slightly adapted the original recipe, but used the jack-o-lantern stencil from Country Home. After frosting the cake, lay the stencil on top and sprinkle a cinnamon-sugar mixture over the cake top to create the friendly pumpkin face.
Recipe type: Dessert | Butter Layer Cake
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 8" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoons ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup canned pumpkin
  • ½ cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 2 large eggs
Brown Butter Frosting:
  • 1 cup (2 sticks) unsalted butter
  • 4 cups confectioners’ (powdered) sugar
  • ¼ cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
Garnish:
  • About ½ cup pecans, toasted, coarsely chopped
  • 1 teaspoon superfine sugar
  • ½ teaspoon ground cinnamon
Instructions
Preheat oven to 350 degrees F. Prepare two 8 inch round layer cake pans; lightly grease the bottom and sides of the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Optional: Use cake strips around the pans to help ensure the cake rises evenly. Tip: Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; sift or whisk together to mix. Set aside.
  2. In a small bowl, combine pumpkin, milk, and vanilla; stir together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the pumpkin mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and pumpkin mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the top of the batter with a small offset spatula or the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Brown Butter Frosting:
  1. In a small heavy bottomed pan, melt the butter over medium heat until golden brown, stirring frequently, about 10 minutes. Remove pan from heat. Pour the hot butter through a fine-mesh sieve to strain out the burned sediment. Discard burned sediment.
  2. Let butter sit until it is cooled, reaches room temperature and solidifies, or cover and chill about 1 hour until it begins to solidify, remove from refrigerator and let sit until it is room temperature and solidified.
  3. Beat the butter with an electric mixer on medium speed until it is light and fluffy. Gradually add powdered sugar alternately with the milk, beginning and ending with the powdered sugar. Add the vanilla and continue beating another 1 to 2 minutes until the frosting is light and fluffy. Tip: The frosting should be used immediately as it will set up while standing. If frosting becomes too firm to spread add a few drops of milk and re-whip to reach spreading consistency.
  4. Using an offset spatula, spread frosting between layers and over top and sides of cake. Spread the frosting as smooth as possible over the top and sides.
Garnish:
  1. As soon as cake is frosted, gently press the chopped pecans into the frosting around the sides of the cake. Tip: the frosting sets up fairly quickly; add the pecans while the frosting is still soft so the pecans will adhere to the frosting.
  2. Let the cake sit until the frosting is set or cover and refrigerate for about 30 minutes until the frosting is set.Pumpkin Spice Cake
  3. In a small bowl, combine superfine sugar and cinnamon. Place the cutout pumpkin stencil on top of the frosted cake. Place the cinnamon mixture in a fine mesh sieve and sprinkle over the top of the cake and stencil; carefully lift off the stencil.
Adapted from: http://www.countryhome.com

Brown Butter Pumpkin Cake

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Brown Butter Pumpkin Cake
A bit of sweet ginger, spice, crunch and over-the-top flavor in every bite. When I spotted this recipe, I instantly saw a winning holiday cake – it’s moist, full of pumpkin and spices, and the browned butter adds a deep and almost nutty flavor to the cake and cream cheese frosting. Since I love to take a recipe and make it over, I realized that adding more layers along with a bit more spice and flavoring would add even more dazzle to this spectacular dessert.

Making this cake takes more time than most cakes. You may want to make the topping ahead of time and even make the cake a day in advance of serving. This cake will keep well in the refrigerator for up to 1 week.

Pepitas are pumpkin seeds. When seeds are fresh from a pumpkin, each green seed is encased in a beige, slightly tough but edible hull. When the hull is removed, the dark green seed is revealed. Pepitas have a deliciously delicate nutty flavor, which is even better when the seeds are roasted and salted.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased and floured Oven Temp: 350° Storage: Cover and Refrigerate

Tip: Pepitas are sold and with or without hulls, salted and unsalted. Look for hulled pepitas in many grocery stores and natural food stores. I recommend buying pepitas already hulled; you can hull the seeds yourself by cracking and peeling off the hulls, but this is a tedious task.

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • ¾ cup (1½ sticks) unsalted butter
  • 2 cups all-purpose flour
  • 1½ teaspoons baking soda
  • ¾ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1½ cups fresh pumpkin puree or canned pumpkin
  • 1½ cups granulated sugar
  • ⅔ cup firmly packed light brown sugar
  • 2 large eggs
  • ⅓ cup buttermilk
  • 1 teaspoon pure vanilla extract
Topping:
  • 3 tablespoons unsalted butter
  • 1½ cups pecan halves
  • 1 cup unsalted, raw, hulled pepitas
  • ¼ cup plus 1 tablespoon firmly packed light brown sugar
  • ½ teaspoon salt
  • 3 tablespoons finely minced crystallized ginger
Brown Butter Cream Cheese Frosting:
  • ½ cup (1 stick) unsalted butter
  • 11 ounces cream cheese, room temperature
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • ½ cup firmly packed light brown sugar
  • 3½ cups confectioners’ (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare two 9 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. To brown the butter for the cake batter, cut the butter into 1 inch pieces and place in a medium heavy saucepan over low heat to melt. Once melted, increase the heat to medium. Cook the butter until it begins to simmer, and then continue cooking, swirling the pan frequently, until the butter turns a nutty golden brown, about 4 minutes. As soon as the butter turns a golden brown immediately remove the pan from the heat as it will burn quickly at this point. Pour the hot butter into a small bowl, leaving as much of the browned solids in the saucepan as possible. Set the bowl of butter aside to cool, about 15 minutes. Discard the browned solids left in the saucepan.
  2. In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg; sift or whisk together to mix. Set aside.
  3. In a large mixing bowl, combine pumpkin, granulated sugar, brown sugar, eggs, buttermilk, and vanilla; using a wire whisk, whisk together to thoroughly mix. Add the flour mixture, whisk until thoroughly mixed. Add the cooled butter, gently whisk until completely incorporated.
  4. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 25 to 28 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Topping:
  1. Place the butter in a large cast iron skillet or other heavy skillet over low heat to melt. Add the pecans and pepitas; increase the heat to medium and cook about 2 to 5 minutes, stirring constantly with a rubber spatula or wooden spoon so the mixture toasts evenly and until the pecans are lightly browned and the pepitas brown and begin to pop. Sprinkle the brown sugar and salt over the top and stir until the sugar melts and the pecans and pepitas are glazed, about 2 minutes. Stir in the ginger. Remove the pan from the heat and set aside to let the mixture cool to room temperature. Tip: if making the topping in advance, place cooled mixture in an airtight container until ready to use.
Frosting:
  1. To brown the butter for the frosting, cut the butter into 1 inch pieces and place in a medium heavy saucepan over low heat to melt. Once melted, increase the heat to medium. Cook the butter until it begins to simmer, and then continue cooking, swirling the pan frequently, until the butter turns a nutty golden brown, about 4 minutes. As soon as the butter turns a golden brown immediately remove the pan from the heat as it will burn quickly at this point. Pour the hot butter into a small bowl, leaving as much of the browned solids in the saucepan as possible. Discard the browned solids left in the saucepan. Set the bowl of butter aside to cool to room temperature, then place the bowl in the refrigerator or freezer and cool just until slightly firm but not hard.
  2. Using a spoon, carefully scrape the cooled butter from the bowl, leaving any browned solids at the bottom; discard the browned solids.
  3. In a medium mixing bowl, combine browned butter, cream cheese, milk vanilla, and brown sugar; use an electric hand mixer or wooden spoon and beat together until mixture is smooth and the brown sugar has dissolved, about 2 minutes. Add powdered sugar; beat until frosting is smooth, creamy, and fluffy, about 2 to 3 minutes.
Assembly:
  1. Using a long kitchen knife, split each cake into 2 horizontal layers.
  2. Place one of the layers on a cake plate. Using an offset spatula spread ½ cup of the frosting on the layer and sprinkle ½ cup of the topping evenly over the frosting. Repeat with the second and third layers. Place the last cake layer on top. Cover the sides and top of the cake with the remaining frosting.
  3. Garnish with some of the pecans around the side of the cake if desired and sprinkle the remaining topping around the top edge of the cake.
  4. Cover cake and refrigerate until ready to serve. Refrigerate leftovers.
Source: Fine Cooking, September 2010

Chocolate Malt Cake

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Chocolate Malt Cake
Malt adds a subtle flavoring to this cake, reminiscent of an old-time malted milk shake. This recipe is from Paula Deen’s Holiday Baking 2007 magazine. Garnish the frosted cake with malted milk balls for added malted fun and flair.
Recipe type: Dessert | Oil Layer Cake | Chocolate
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2¼ cups all-purpose flour
  • 1¼ cups sugar
  • ¾ cup unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup milk (preferably whole milk)
  • 1 cup malted milk powder
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
Chocolate Malt Frosting:
  • 1 cup unsweetened butter, room temperature
  • ½ cup unsweetened cocoa powder
  • ¾ cup whipping (heavy) cream
  • ½ cup malted milk powder
  • 5 cups confectioners (powdered) sugar
Garnish:
  • Malted Milk Balls, optional
Instructions
Preheat oven to 350 degrees F. Prepare three 9-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small bowl, combine milk and malted milk powder, stirring to dissolve.
  3. Add milk mixture, vegetable oil, and eggs to flour mixture; use an electric mixer or wooden spoon and beat until smooth. Add sour cream and vanilla; beat just until mixture is combined.
  4. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 20 to 25 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Chocolate Malt Frosting:
  1. In a large bowl, beat butter and cocoa powder until creamy.
  2. In a small bowl, combine whipping cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, use an electric hand mixer or wooden spoon and beat until combined. Gradually beat in confectioner’s sugar until smooth. Use an offset spatula to spread frosting between layers and over top and sides of cake.
Garnish (optional):
  1. Garnish with malted milk balls

Caramel Cake

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Caramel Cake
This is a luscious layer cake, a Southern favorite and a perfect cake to share with family and friends. The Caramel Frosting starts with a brown sugar, butter, and cream mixture that is first cooked, and then beaten with confectioners’ sugar and vanilla. The frosting is sweet, but when paired with a yellow butter sour cream cake it is like biting into a piece of sweet heaven. Unlike some brown sugar frostings such as penuche that become dry and sugary, this frosting stays soft and creamy.

I have used caramel sticks to decorate the cake and are completely optional. Caramel sticks are easy to make, and add a fun garnish and crunchy sweetness.
Recipe type: Dessert | Butter Layer Cake | Caramel
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Sugar and Caramel Stages

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sour cream, room temperature
  • ¼ cup milk, room temperature (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
Caramel Frosting:
  • 10 Tablespoons (1 stick plus 2 tablespoons) unsalted butter, cut into chunks
  • 2½ cups firmly packed light brown sugar
  • ¼ cup light corn syrup
  • ⅛ teaspoon salt
  • ½ cup whipping (heavy) cream, room temperature
  • 3 cups confectioners’ (powdered) sugar
  • 2 teaspoon pure vanilla extract
Caramel Sticks (optional):
  • 1 cup granulated sugar
  • ¼ cup water
  • 2 tablespoons light corn syrup
Instructions
Preheat oven to 350 degrees F. Prepare three 8 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the sour cream, milk, and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color.
    With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 25 to 30 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Caramel Frosting:
  1. In a medium size heavy-bottomed pan combine the butter, brown sugar, corn syrup, and salt. Heat on low heat until the butter is melted and sugar dissolves, stirring constantly with a rubber spatula or wooden spoon. Increase the heat to medium-high and bring the mixture to a boil, stirring constantly. Remove pan from heat, gradually stir in the whipping cream. Return the pan to the heat; bring back to a boil and cook, stirring constantly, for 1 minute. Remove from heat and let stand about 5 minutes to let the bubbling subside and allow the mixture to cool slightly.
  2. Pour hot sugar mixture into a large bowl of an electric mixer; add confectioners’ sugar and vanilla and beat on medium speed until completely smooth and free of lumps. Stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Let stand until cooled and mixture is stiff enough for frosting, 30 to 60 minutes, stirring occasionally. To speed the cooling, either place in the refrigerator or set the bowl in a large bowl of ice water.
  3. When frosting is cooled and stiffened, stir again to loosen and make fluffy. If the frosting seems too stiff, stir in a few drops of water; if the frosting seems too soft, stir in a little more confectioners’ sugar 1 tablespoon at a time.
  4. Frosting should be used immediately. Using an offset spatula, spread frosting between layers and over top and sides of cake. If the frosting seems to stiffen too much while frosting the cake, beat in a few drops of water.
Caramel Sticks (optional):
  1. Line a baking sheet with a non-stick baking mat or parchment paper. Set aside.
  2. In a medium heavy-bottomed pan saucepan combine sugar, water, and corn syrup. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 320 degrees F, a light caramel stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches 300 degrees to slow the cooking because at this point it will quickly reach 320 degrees. In addition, remove the pan from the heat just before the syrup reaches 320 degrees to prevent it from going over 320 degrees F.
  3. Let the hot caramel sit and cool to 300 degrees F, about 5 minutes. The caramel should be thick like molasses.
  4. Carefully scoop out the caramel using a teaspoon and pour the caramel off the spoon across the baking sheet, forming thin lines of caramel the length of the baking sheet. The caramel will start to harden immediately. Be careful, the caramel is extremely hot and will burn your skin if you touch it. Repeat with the remaining caramel. When ready to use, the sticks can be left long or broken into smaller lengths. To break them either tap them with a knife or cut with clean kitchen shears.
  5. If the caramel becomes too cool and hardened before you finish making all the sticks, place the pan over low heat to reheat it.
  6. Place caramel sticks around the outside edge of the frosted cake. Do not refrigerate as the caramel sticks will become sticky.
Adapted From: Classic Southern Desserts, Oxmoor House, Iowa, 2010; Baggett, Nancy, The All-American Dessert Book, Houghton Mifflin Co, New York, 2005; Yard, Sherry, The Secrets of Baking, Houghton Mifflin Company, New York, 2003

 

 

Lemon Cream Coconut Cake

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Lemon Cream Coconut Cake
Lemon and coconut are an all-time classic flavor combination. This moist and sweet four layer cake is filled a fresh lemon curd and coconut filling which provides just the right amount tart contrast taste. A delectable mascarpone frosting that tastes like a rich whipped cream covers the outside of the cake. And of course the finishing touch to any coconut cake is the fluffy layer of pure white coconut dressing the entire cake.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased, and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup coconut milk
  • 1½ teaspoons pure vanilla extract
  • 1½ teaspoons pure almond extract
  • 1½ cups unsalted butter, room temperature
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 cup shredded or flaked sweetened coconut
Lemon Curd with Coconut:
  • ½ cup (1 stick) unsalted butter
  • ¾ cup granulated sugar
  • 3 tablespoons freshly grated lemon zest (about 3 lemons)
  • ½ cup freshly squeezed lemon juice (about 3 lemons)
  • ⅛ teaspoon salt
  • 6 large egg yolks
  • 1 cup shredded or flaked sweetened coconut
Mascarpone Frosting:
  • 8 ounces mascarpone cheese
  • ½ cup confectioners’ (powdered) sugar
  • 1 cup whipping (heavy) cream
  • 1 teaspoon pure vanilla extract
Garnish:
  • 1 to 2 cups shredded or flaked sweetened coconut
Instructions
Preheat oven to 350 degrees F. Prepare two 9-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Batter:
  1. In a medium mixing bowl, add flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the coconut milk and vanilla extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the coconut milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and coconut milk mixture, ending with the last portion of the flour, and stirring just until blended. Gently fold the coconut into the batter.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with a small offset spatula or the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Lemon Curd with Coconut:
  1. In a medium heavy saucepan over medium-low heat, combine butter, sugar, lemon zest, lemon juice, salt, and egg yolks. Cook and stir with a rubber spatula or wooden spoon until butter is melted and mixture is thickened, about 7 to 10 minutes, or registers 170 degrees using a candy or instant read thermometer to gauge the temperature. Do not allow mixture to boil or the egg yolks will curdle. Remove pan from heat.
  2. Immediately pour the hot mixture through a fine-mesh sieve to strain out the lemon zest pieces and any bits of egg that may have curdled. Stir in the coconut. Let cool, then pour into an airtight container and refrigerate to chill. The curd will continue to thicken as it cools. Tip: Lemon curd with coconut can be made the day before and refrigerated until ready to use.
Mascarpone Frosting:
  1. In a large mixing bowl, combine mascarpone cheese, confectioners’ sugar, and whipping cream; use an electric mixer and beat together until mixture is smooth. Add vanilla; beat 2 to 4 minutes or until frosting is thick and fluffy.
  2. Mascarpone frosting should be used immediately, or refrigerate until needed.
Assembly:
  1. Using a long serrated kitchen knife, split each cake into 2 horizontal layers. Tip: Cut one of the cake layers so that the bottom half is thicker than the top half, and use the thicker bottom half as the 1st layer to provide a good base to support the upper layers.
  2. Place the thicker bottom half of the layers on a cake plate. Using an offset spatula spread about ⅓ of the Lemon Curd with Coconut over the layer. Repeat with the next two layers. Place the last cake layer on top. Cover the sides and top of the cake with the Mascarpone Frosting. Spread the frosting as smooth as possible over the top and sides.Lemon Cream Coconut Cake
Garnish:
  1. Gently press coconut around the sides and over top of the cake.
  2. Refrigerate the cake at least 30 minutes before serving to firm the frosting before serving. Refrigerate leftovers.