CAKES

This recipe book

was set in the
typeface Adobe
Caslon Pro with embellishments in Helvetica. It was
designed and published by
Christina Rose, Typography ARS
307.02 at State University of New
York at New Paltz in Fall 2015.

A Collection of Foolproof Recipes For Any Occasion

(and the Not-So-Experienced Baker)

Edited by Christina Rose

2015

table of contents

33 Absolutely The Best Yellow Cake with Chocolate Buttercream

55 Classic Chocolate Layer Cake with Chocolate Buttercream
77 Southern Style Carrot Cake with Cream Cheese Frosting
99 Crimson Red Velvet Cake with Cream Cheese Frosting
1111 Old-Fashioned Pound Cake with Macerated Berries
13 Rich Flourless Chocolate Cake with Powdered Sugar
15 Decadent Cheesecake Layer Cake (with Variations)

absolutely the best yellow cake

(from Great Cakes by Carole Walter)

This moist and tender yellow cake is an American classic. One of the most popular methods to baking the yellow
cake in this country is the 1-2-3-4 cake method. It derives from the original pound cake formula of one pound of
each of butter, sugar, eggs, and flour. With the addition of more leavening and more liquid, that formula becomes
the best butter cake that I know of. The ingredients are perfectly balanced. The yellow cake can be paired with any
of the frostings you love: chocolate, vanilla, coconut, or caramel. It is the ideal birthday cake.
ingredients

directions

Yield: one 2-layer 9" cake

Preheat your oven to 350. Butter and flour two 9 inch round cake pans. Sift
together the flour, baking powder, and salt. Set aside. Cut the butter into one inch
pieces and put them in a bowl and beat with an electric mixer on medium speed.
Cream until smooth and light in color, about 11/2 to 2 minutes. Add the sugar
gradually, taking about 8 to 10 minutes to blend it in well. Scrape the sides of the
bowl occasionally. Add the eggs one at a time, mixing in between each one. Scrape
the sides of the bowl as necessary. Blend in the vanilla. Reduce mixer speed to
medium-low. Add the flour mixture alternatively with the milk, starting and ending
with the flour mixture. Mix until just incorporated after each addition. Scrape the
sides of the bowl and mix for 10 seconds longer. Spoon the batter into the prepared
pans and bake for 65 to 70 minutes or until golden brown. Remove from oven and
let cool before removing from the pans.

11/2 c. sifted cake flour

1/2 t. baking powder
1/4 t. salt
1/2 c. unsalted butter
1 c. granulated sugar
2 large eggs
3/4 t. vanilla extract
1/2 c. milk

chocolate buttercream: In a bowl, whip 11/2 c. butter with an electric mixer

on high speed until light in color and fluffy. Sift in 2/3 c. unsweetened cocoa powder
and 33/4 c. powdered sugar. Add in 1/4 c. cream and 11/2 t. vanilla extract. Mix on
low speed until combined, scraping down the sides of the bowl as necessary. Mix
in up to an additional 2 tablespoons of cream to thin as needed. Increase mixer to
medium-high speed and whip until fluffy.

classic chocolate layer cake

(from Great Cakes by Carole Walter)

A discussion of chocolate cake should always be prefaced by Gourmet columnist Laurie Colwin: "Anyone who
spends time in the kitchen eventually comes to realize that what she or he is looking for is the perfect chocolate
cake." Each cook has decided preferences when it comes to his ideal chocolate cake, but they usually fall some
where on the spectrum of Colwin's three types: flourless, fudgy, and cocoa. This falls under the latter: a tender,
moist, fluffy cocoa cake that is still deep, dark, and chocolatey. And the best part, it's a snap to make.
ingredients

directions

Yield: one 3-layer 9" cake

Preheat your oven to 350. Butter and flour three 9 inch round cake pans. Cut the
butter into one inch pieces and put them in a bowl and beat with an electric mixer on
medium speed. Cream until smooth and light in color, about 11/2 to 2 minutes. Add
the brown sugar and eggs. Beat on high speed until light and fluffy, about 5 minutes.
Scrape the sides of the bowl as necessary. Reduce mixer speed to low speed. Beat
in vanilla, cocoa powder, baking soda, and salt. Add the flour alternatively with the
sour cream, starting and ending with flour. Mix until just incorporated after each
addition. Scrape the sides of the bowl as necessary. Pour in boiling water and stir
until blended. Pour the batter into the prepared pans and bake for 35 or until done.
Remove from oven and let cool before removing from the pans.

1 c. unsalted butter
3 c. light brown sugar,
lightly packed
4 large eggs
2 t. vanilla extract
3/4 c. unsweetened
cocoa powder
1 t. baking soda
1/2 t. salt
3 c. sifted cake flour
11/3 c. sour cream
11/3 c. boiling water

assembly: Use a large knife or a cake leveler to level off the domed tops of the

cakes so that they are level. Place one of the prepare cake layers on a cake board.
Spread an even layer of the chocolate buttercream (see p. 3) over the top of the
cake. Top with the second cake layer and repeat with the buttercream. Top with
the third cake layer, placing cut side down so as to prevent crumbing. Frost the top
and sides of the cake using a thin crumb coat first. Place in the freezer for thirty
minutes to set. Once set, frost the top and sides of the cake again using an offset
spatula for a soft, billowy appearance. Transfer to a serving platter.

southern style carrot cake

(from Gimme Some Oven)

Although using carrots in baking may seem odd, Alan Davidson in 'The Oxford Companion to Food' tells us that
carrots were used in European sweet cakes since the Middle Ages when other sweeteners were hard to find or
just too expensive. In fact, carrots, along with beets, contain more sugar than most other vegetables which might
explain their use in desserts. This rich and moist spice cake, full of grated carrot and pieces of nuts, has great flavor,
especially when covered with a cream cheese frosting.
ingredients

directions

Yield: one 3-layer 8" cake

Preheat oven to 350. Butter and flour three 8 inch round cake pans. Sift the
flour, baking powder, and salt together. Set aside. In the bowl, mix together the
oil, granulated sugar, and brown sugar with an electric mixer until combined and
smooth. Add the eggs one at a time, mixing in between each one. Blend in the
vanilla and mix until smooth. Add the flour mixture to the mixing bowl, and beat
on medium-speed until just combined. Scrape the sides of the bowl as necessary.
Stir in the grated carrots until just combined. Stir the nuts in at this time as well.
Pour the batter evenly into the prepared pans and bake for 25 to 30 minutes.
Remove pans and let cool.

11/2 c. + 2 t. canola oil

1 c. granulated sugar
1 c. brown sugar
6 large eggs
1 t. vanilla extract
31/4 c. all-purpose flour
1 t. ground cinnamon
2 t. baking soda
2 t. salt
1 t. baking powder
1/2 t. ground nutmeg
1/8 t. ground cloves
1 lb. finely grated
carrots
1 c. chopped pecans or
walnuts

cream cheese frosting: In a bowl, cream 24 oz. cream cheese and 1 c. unsalted

butter with an electric mixer on medium speed for 1 minute or until smooth with
no lumps remaining. Mix in 1 t. vanilla extract and 1/2 t. salt until combined. Scrape
down the sides of the bowl as necessary. Lower mixer to low speed and gradually
add in 6 c. powdered sugar. Increase speed to medium-high and whip until all
combined. If frosting is too thick, you can add in a teaspoon or two of water. If
it is too thin, you can add in more powdered sugar.

crimson red velvet cake

(from Cooking Classy)

There are many theories as to its origin of this cake. Some say it comes from the South, others say it originated in
the North. All we really know is that it has been a favorite for decades, not only in the States but also in Canada.
A Red Velvet Cake is very dramatic looking with its bright red color that is offset by a creamy white frosting. If we
look beyond the striking appearance of this Red Velvet Cake, we will find that it has a mild chocolate flavor with a
moist and tender crumb.
ingredients

directions

Yield: one 3-layer 9" cake

Preheat oven to 350. Butter and flour three 9 inch round cake pans. Sift together
the flour, baking soda, and salt. Sift in cocoa powder then whisk mixture for 30
seconds. Set aside. In the bowl, cream together the butter and sugar with an electric
mixer until smooth and light in color. Mix in oil. Add the eggs one at a time,
mixing in between each one. Mix in egg yolks. Mix in red food coloring. In a
separate bowl, measure out the buttermilk and whisk in vanilla extract and vinegar.
Add the flour mixture alternatively with the buttermilk mixture, starting and ending
with flour. Mix until just incorporated after each addition. Scrape the sides of the
bowl as necessary. Pour the batter evenly into the prepared pans and bake for 26
to 30 minutes. Remove pans and let cool.

23/4 c. all-purpose flour

1/4 c. unsweetened
cocoa powder
1 t. baking soda
3/4 t. salt
2 c. granulated sugar
3/4 c. unsalted butter
1/3 c. canola oil
3 large eggs
2 large egg yolks
1 oz. liquid red food
coloring
11/3 c. buttermilk
1 t. vanilla extract
11/2 t. vinegar

assembly: Use a large knife or a cake leveler to level off the domed tops of the

cakes so that they are level. Place one of the prepare cake layers on a cake board.
Spread an even layer of the cream cheese frosting (see p. 7) over the top of the cake.
Top with the second cake layer and repeat with the frosting. Top with the third
cake layer, placing cut side down so as to prevent crumbing. Frost the top and sides
of the cake using a thin crumb coat first. Place in the freezer for thirty minutes to
set. Once set, frost the top and sides of the cake again using an offset spatula for a
soft, billowy appearance. Transfer to a serving platter.

old-fashioned pound cake

(from Martha Stewart Living)

Pound cakes were the cakes made by our mothers, our grandmothers, and our great-grandmothers. The name
'pound' was given to this cake because the original recipes contained one pound of butter, one pound of sugar,
one pound of eggs, and one pound of flour. While the pound cakes we make today often have different proportions
from the original, they are still wonderfully rich, moist, and buttery with a lovely golden brown crust and can be
served with a dusting of powdered sugar, with whipped cream or ice cream, or fresh berries.
ingredients

directions

Yield: two 5"x9" loaf

Preheat oven to 325. Butter two 5x9 inch loaf pans. Sift together the flour and
salt. Set aside. In the bowl, cream together the butter and sugar with an electric
mixer on medium-high speed for 8 minutes until smooth and light in color. Scrape
down sides of the bowl. Reduce speed to medium. Mix in vanilla extract. Add
the eggs two at a time, mixing in between each addition and scraping down sides.
Reduce speed to low. Add the flour mixture in 4 additions. Mix until the flour is
just incorporated. Scrape the sides of the bowl as necessary. Pour the batter evenly
between the prepared pans. Tap on counter to distribute. Smooth tops. Bake for
about 65 minutes. Remove pans and let cool.

1 lb. (31/4 c.)

all-purpose flour
1 t. salt
1 lb. (2 c.) unsalted
butter
1 t. vanilla extract
9 large eggs

serving suggestion: In a bowl, combine 2 c. macerated berries, 2 t. granulated

sugar, and 1 t. lemon juice. Cover the bowl. Refrigerate for 30 to 60 minutes.
Serve with whipped cream.

11

rich flourless chocolate cake

(from Bake or Break)

This flourless cake, featuring both chocolate and cocoa, is rich with a texture and flavor similar to fudge. Every
bite is packed with intense chocolate flavor. It may be topped with a dusting of powdered sugar, served alongside
a dollop of whipped cream or ice cream, or topped with an equally rich chocolate ganache glaze. And, since
it contains neither flour nor leavening, it's perfect for Passover. And, of course, this cake is also ideal for those
following a gluten-free diet.
ingredients

directions

Yield: one 9" cake

Preheat oven to 350. Butter the bottom and sides of a 9 inch springform pan. Line
the bottom of the pan with parchment paper. Butter the parchment as well. Melt
the chocolate over a double boiler on medium heat. Remove from heat when melted
and set aside to cool. In a separate bowl, cream together the butter and sugar with
an electric mixer until smooth and light in color. Reduce mixer speed to low. Add
egg yolks one at a time, mixing in between each one. Scrape the sides of the bowl
as necessary. Add the cooled chocolate and mix until combined. Mix in vanilla
extract. In a large bowl, whisk the egg whites and salt to stiff peaks. Gently fold
about 1 c. of the whipped egg whites to the chocolate mixture. Add the remaining
egg whites and continue folding gently until just combined. Pour the batter evenly
into the prepared pans and smooth the top evenly. Bake for 30 to 35 minutes, or
until the top of the cake is set. Remove pans and let cool.

10 oz. dark chocolate

(60-70%), coarsely
chopped
1/2 c. + 2t. unsalted
butter
1 c. granulated sugar
7 large eggs, separated
1 t. vanilla extract
1 t. salt

assembly: Once the cake has cooled, use a thin knife to loosen the cake from the

sides of the pan. Then remove the sides of the pan. Invert the cake onto a wire rack
and peel off the parchment paper. Use another rack to flip the cake upright. Dust
with powdered sugar to serve.

13

decadent cheesecake layer cake

(from America's Test Kitchen)

Cheesecake is a classic dessert, perfect for entertaining and detrimental to waistlines. It is a perfect combination
of tangy and sweet, with a velvety smooth and rich texture. Recently, with the Cheesecake Factory's debut of
the Red Velvet Cheesecake, featuring layers of red velvet cake and cheesecake and covered with a cream cheese
frosting, a craze emerged for this pairing. If you dare to make it yourself, the possibility of pairings is endless.
All it takes is some imagination and a very sweet tooth.
ingredients

directions

Yield: one 9" cake

Preheat oven to 300. Tightly wrap aluminum foil around the outside of a 10 inch
springform pan. Coat the inside of the pan with butter. In the bowl, cream together
the butter and cream cheese with an electric mixer on medium-high speed until
smooth. Add the eggs one at a time, mixing in between each addition. Add sour
cream and mix until smooth. Add sugar, cornstarch, vanilla and lemon juice. Mix
together until smooth, about 2 minutes. Pour into springform pan and place in
a roasting pan. Place into oven and pour boiling water into roasting pan to reach
halfway up sides of the pan. Bake for 2 hours, or until lightly browned on top.
Remove from water bath, remove foil and cool completely at room temperature
before unlatching and removing rim.

2 lb. cream cheese

5 large eggs
2 c. sour cream
1/2 c. unsalted butter
1 cups granulated
sugar
2 t. cornstarch
1 t. vanilla extract
1 t. lemon juice

assembly: In order to prepare for assembly with cake layers, place the cheesecake

into the freezer and let freeze completely. Place one leveled cake layer of any choice
cake on a cake board. Remove the cheesecake from the freezer, take off the sides of
the pan, and slide a knife under the parchment to remove the cheesecake from the
pan. Peel off the parchment. Measure your cheesecake layer against the cake layers
and adjust to match the size of the cake layers. Place the cheesecake layer on top of
the first cake layer. Place the second cake layer on top of the cheesecake. Frost the
cake (see p. 5) and decorate as desired. Transfer to a serving platter.

15

cr - cookbooks
isbn: typography-fall

11 5 2015

307 02