Pecan Praline Cake
Raspberry-Whipped Cream Truffle Cake
Sour Cream Layer Cake with Pecan Brittle
Tres Leches Cake
Banana Layer Cake with Caramel Cream and Sea Salt-Roasted Pecans
Triple-Ginger Layer Cake
Ginger-Lime Coconut Cake with Marshmallow Frosting
Gingerbread Layer Cake with Candied Kumquats
Apple Cake with Maple-Walnut Cream Cheese Frosting
Pumpkin Spice Layer Cake with Caramel-Cream Cheese Frosting
Cranberry-Glazed Orange Layer Cake
Coffee, Hazelnut, and Raspberry Torte
Hazelnut Crunch Cake with Honeyed Kumquats
Apricot-Pistachio Torte with Honey Buttercream
Lemon and Pistachio Praline Meringue Torte
Maple Crunch Layer Cake
Marzipan-Topped Strawberry Layer Cake
Red Velvet Cake with Raspberries and Blueberries
Chocolate Panna Cotta Layer Cake
small cakes & cupcakes
Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream
Chocolate-Mint Pudding Cakes
Warm Lemon Pudding Cakes with Marbled Raspberry Cream
Hot-Milk Cakes with Strawberries and Cream
Devil’s Food Cupcakes with Chocolate Frosting
Vanilla Cupcakes with Vanilla Frosting
Banana-Chocolate Chunk Cupcakes with Cream Cheese Frosting
Lemon-Raspberry Cupcakes
Coconut Cupcakes
Key Lime Cupcakes
Pumpkin Cupcakes
White Chocolate Cupcakes with Candied Kumquats
special-occasion cakes
Chocolate Fudge Torte
Chocolate, Walnut, and Prune Fudge Torte
Raspberry Ganache Marjolaine
Halloween Candy Cake
Chocolate Heart Layer Cake with Chocolate-Cinnamon Mousse
Tiered Almond Cake with Mixed Berries and White Chocolate-Cream Cheese Frosting
Tiramisù Wedding Cake with Mixed Berries
White Chocolate and Lemon Wedding Cake
Triple-Chocolate Celebration Cake
Spiced Chocolate Torte Wrapped in Chocolate Ribbons
The Ultimate Valentine Cake
Gingerbread Roulade with Caramel and Glacéed Fruits
White Chocolate, Almond, and Apricot Roulade
Black Forest Boule-de-Neige
Cranberry-Chocolate Soufflé Cake
Chocolate, Orange, and Macadamia Bûche de Noël
Chocolate Fruitcake
Gingerbread Christmas Pudding with Orange Hard Sauce
Steamed Cranberry-Marmalade Pudding with Grand Marnier Hard Sauce Rosettes
Originally made with a pound each of eggs, flour, butter, and sugar, this cake has been an American and British staple for more than 200 years. Over time, cooks have tweaked the recipe by adjusting the original proportions; adding leavening, such as baking powder, and liquids, like sour cream or milk; and incorporating all kinds of flavorings, from vanilla to chocolate. Yet it remains a classically simple and delicious treat. 8 to 10 servings
1¾ cups unbleached all purpose flour
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1½ cups sugar
3 large eggs
1¼ teaspoons vanilla extract
¼ cup whole milk
Preheat oven to 350°F. Butter and flour 9×5×3-inch metal loaf pan. Whisk flour and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended well. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Beat in half of flour mixture, then milk, then remaining flour mixture. Spread batter evenly in prepared pan.
Bake cake until golden and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn right side up and cool completely.
DO AHEAD: Can be made 1 day ahead. Wrap in foil and store at room temperature.
Mixing boiling water into the cocoa powder is the key to creating a deep chocolate flavor: This melts the cocoa butter and disperses the cocoa through-out the batter. Adding mini chocolate chips that melt into the cake intensifies the flavor even more. Cut any leftover cake into cubes and layer it in glasses with sweetened whipped cream, fresh raspberries, and a touch of chocolate sauce for pretty individual trifles. 8 servings
2¼ cups unbleached all purpose flour
1 teaspoon baking powder
¾ teaspoon coarse kosher salt
¼ teaspoon baking soda
½ cup sour cream
½ cup whole milk
¼ cup natural unsweetened cocoa powder
¼ cup honey
2 tablespoons boiling water
¾ cup sugar
½ cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
½ cup mini semisweet chocolate chips
Position rack in center of oven; preheat to 350°F. Butter and flour 9×5×3-inch metal loaf pan; tap out excess flour.
Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl.
Sift cocoa into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely.
Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cooled cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips.
Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.
Here, the banana split is re-created in pound cake form, served with chocolate sauce, vanilla ice cream, and banana slices. The cake needs to stand at room temperature overnight before serving. 10 servings
Sauce
1½ cups heavy whipping cream
1½ cups sugar
6 ounces unsweetened chocolate, chopped
3 tablespoons unsalted butter
3 tablespoons light corn syrupLarge pinch of salt
¾ teaspoon vanilla extract
Cake
2 cups sifted unbleached all purpose flour (sifted, then measured)
1 teaspoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
1 cup (about 2 large) mashed very ripe bananas
1 teaspoon fresh lemon juice
¾ cup (1½ sticks) unsalted butter, room temperature
1¼ cups sugar
4 large eggs, room temperature
Vanilla ice creamFresh banana slices (optional)
SAUCE: Stir cream, sugar, chocolate, butter, corn syrup, and salt in heavy medium saucepan over low heat until chocolate melts. Increase heat to medium and bring to boil, stirring occasionally. Boil until reduced to 2¾ cups, stirring constantly, about 6 minutes. Cool; mix in vanilla. Set sauce aside.
CAKE: Position rack in center of oven and preheat to 350°F. Lightly butter 9×5×3-inch metal loaf pan. Line pan with waxed paper, leaving ½-inch overhang. Sift flour, baking powder, salt, and baking soda into medium bowl. Blend mashed banana and lemon juice in small bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Using rubber spatula, mix in dry ingredients alternately with banana mixture, beginning and ending with dry ingredients.