Cake
Are there ever enough cake recipes for everyone's satisfaction? Maybe not. But these six cake recipes will help you out if you're looking for a good cake recipe to try. Check out the Almond Bundt Cake w/Fresh Strawberries, the Moist Lazy Daisy Cake, or any of the other yumminess in today's post. Enjoy!
CHOCOLATE-CHOCOLATE BIRTHDAY CAKE
This is from Dorie Greenspan in The New York Times cooking enewsletter. For this recipe, Dorie wrote, "This is the birthday cake I’ve made for my son since he was about 11. After boxed cakes, ice-cream cakes, a cake in a Darth Vader mold (that year, the party’s theme was “May the Fours Be With You), this cake hit the spot and remains a favorite. It’s a double-layer devil’s-food cake made with cocoa and bittersweet chocolate, the same pair that makes the frosting so luscious. You can make the layers ahead of time, wrap them and freeze them for up to a month. As for the frosting, it’s best spread between the layers and over the cake when it’s just made. Once assembled, the cake can be refrigerated overnight. It cuts most easily when it’s cold but tastes best when it’s at room temperature, which is about what it will be once the candles are blown out and the slices put on plates. Ice cream alongside is unnecessary but nice. Hey, it’s a birthday!"
Time: Baking and cooling: About 3 hours; Yield: 12 to 14 servings
This was featured in "The Double-Layer Chocolate Cake I Make for My Son’s Birthday", and can be viewed online at https://cooking.nytimes.com/recipes/1019312-chocolate-chocolate-birthday-cake.
Ingredients
For the Cake
2 sticks unsalted butter, at room temperature (plus more for the pan)
2/3 cup unsweetened cocoa powder (plus more for the pan)
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1-1/4 cups sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, well shaken
4 ounces bittersweet chocolate, melted and cooled
For the Frosting
3-1/3 cups confectioners’ sugar
4-1/2 tablespoons unsweetened cocoa powder
1/2 teaspoon fine sea salt
3 sticks unsalted butter, at room temperature
6 ounces bittersweet chocolate, melted and cooled
4-1/2 tablespoons buttermilk
Small decorations to scatter over the cake, optional
Preparation
Center a rack in the oven, and preheat it to 350. Butter the interiors of two 9-inch round cake pans, dust with a little cocoa powder and tap out the excess. Sift together the flour, cocoa, baking powder, baking soda and salt.
Working with an electric mixer (use the paddle, if you have one), beat the butter and sugar together on medium speed for 3 minutes, until light and fluffy. Add the eggs one by one, and beat for a minute after each goes in; beat in the vanilla. Reduce the speed to low, and add the dry ingredients in 3 additions and the buttermilk in 2 (start and finish with the dry, and don’t worry if the buttermilk makes the batter look slightly curdled). Mix in the melted chocolate. Divide the batter evenly between the pans.
Bake for 24 to 28 minutes, until a tester poked into the center of the cakes comes out clean. Transfer to racks, let rest 5 minutes and then run a blunt knife around the edges of the pans. Unmold the cakes onto the racks, and cool to room temperature.
Make the frosting: Sift together the confectioners’ sugar and cocoa powder. Using an electric mixer (with the paddle, if available), beat the sugar, cocoa, salt and butter on high speed until fluffy. On low speed, add the chocolate. When it’s almost incorporated, beat in the buttermilk. It’s best to use the frosting immediately.
If necessary, just before you’re ready to frost the cakes, slice a sliver off the top of each layer to create a flat surface. To assemble, place one cake layer, top up, on a serving platter, and cover with frosting. Top with the second layer, top down, jiggling it into the frosting to hold it in place. Frost the top and sides of the cake — go sleek or swirly. If you’re using decorations, scatter them over the cake. Chill for at least 1 hour (or for up to 1 day); bring to room temperature before serving.
MOIST LAZY DAISY CAKE
This is from Carrie Barlett of Gallatin, Tennessee, and posted on Taste of Home. Carrie wrote, "We always called this Mama's never-fail recipe. I guess the same holds true for me since I've won contests with this lazy daisy cake. The tasty dessert always brings back fond memories of Mama."
Prep Time: 20 minutes; Bake Time: 25 minutes; Makes 9 servings
To view this online, go to https://www.tasteofhome.com/recipes/moist-lazy-daisy-cake/.
Ingredients
2 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
2 tablespoons butter
Frosting:
3/4 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons half-and-half cream
1 cup sweetened shredded coconut
Directions
Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin). Pour batter into a greased 9-in. square baking pan.
Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool slightly. For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned.
TEXAS SHEET CAKE AND ICING
This is from Diana Rattray, a contributer at The Spruce Eats. For this yumminess, Diana wrote, "Texas sheet cake may be so named because of its size, but ask any proper Texan and they can likely recite a family secret for making 'the best.' Featuring a signature Texas ingredient, pecans, the moist chocolaty cake looks unpretentious, like brownies, but it makes an undeniably rich statement on the dessert table. Take one to a backyard barbecue or anywhere you want to feed a crowd.
"The classic recipe generally calls for buttermilk, but this updated version substitutes sour cream for a pleasantly acidic flavor and a particularly moist and tender texture."
Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes; Servings: 12 servings
To view this online, go to https://www.thespruceeats.com/texas-sheet-cake-with-frosting-3053367.
Ingredients
For Cake:
1 cup butter
1 cup water
1/4 cup unsweetened cocoa powder
2 cups granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt
2 large eggs, beaten
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon pure vanilla extract
For Icing:
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/4 cup plus 2 tablespoons milk
1 pound confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
1/2 cup pecans, chopped
Directions
Make the Cake
Gather the cake ingredients.
Preheat oven to 350 F. Combine butter, water, and cocoa in a saucepan over medium heat; stir constantly until butter melts.
Add sugar, flour, salt, eggs, soda, sour cream, and 1 teaspoon of vanilla; mix well.
Pour batter into a 15 x 10 x 1-inch jelly roll pan or sheet cake pan.
Bake cake for about 20 minutes, or until a toothpick inserted in the center comes out clean. The cake should pull away from sides of the pan and spring back when you touch it. Ice hot cake immediately, following instructions below.
Prepare the Icing
Gather the icing ingredients.
With about 10 minutes left on timer, prepare icing. Combine butter, cocoa, and milk in a saucepan; bring to a boil, then pull off heat.
Add confectioners' sugar and 1/2 teaspoon of vanilla; blend icing with an electric hand mixer until sugar is fully incorporated. Stir in pecans.
Pour icing over hot cake. With a spatula or knife, spread icing to edges.
Let cake cool, then cut into squares to serve.
Variations
Replace the water in the batter with brewed black coffee, cooled to room temperature, for a mocha flavored cake.
Add a teaspoon of ground cinnamon to the batter to make a Mexican chocolate cake.
Substitute chopped walnuts, almonds, or peanuts for the pecans. Or omit them altogether for a nut-free version.
Leave out the cocoa powder when you make the batter and the icing for a white Texas sheet cake version.
CHOCOLATE ANGEL CAKE
This recipes is from Taste of Home. According to Joyce Shiffler of Colorado Springs, Colorado, "When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty – making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake." The link for this is http://www.tasteofhome.com/Recipes/Chocolate-Angel-Cake
SERVINGS: 12-16
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min. + cooling
Ingredients:
1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
Frosting:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional
Directions:
Sift together confectioners' sugar, flour and cocoa three times; set aside.
In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.
Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.
In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
Nutrition Facts
One serving: Calories: 244; Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 31 mg; Sodium: 194 mg; Carbohydrate: 39 g; Fiber: 1 g; Protein: 4 g
ALMOND BUNDT CAKE WITH FRESH STRAWBERRIES
This is from the May 2008 issue of Vegetarian Times, page 58. It begins, "Ground almonds and buttermilk keep this cake moist and tender for days—it’s actually better made a day ahead so the flavors have a chance to develop." Makes 16 servings
To view this online, go to https://www.vegetariantimes.com/recipes/almond-bundt-cake-with-fresh-strawberries/.
Ingredients
2 Tbs. sliced almonds (1/4 oz.)
1-3/4 cups all-purpose flour
1 cup whole almonds (5 oz.)
1-1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter or nonhydrogenated margarine, softened
1/4 cup olive oil
1-1/4 cups sugar
3 large eggs, at room temperature
2 tsp. vanilla extract
1/2 tsp. pure almond extract
1 cup low-fat buttermilk
4 cups strawberries, halved
4 tsp. sugar
Confectioners' sugar for dusting
Preparation
Preheat oven to 350°F. Coat 10-inch (12-cup) Bundt pan with cooking spray formulated with flour for baking. Sprinkle sliced almonds over bottom of pan.
Pulse flour, whole almonds, baking powder, baking soda, and salt in food processor or blender until almonds are finely ground.
Beat butter in large bowl with electric mixer 3 to 4 minutes, or until creamy. Beat in oil. Gradually add sugar, and beat 4 to 5 minutes, or until light and fluffy. Beat in eggs one at a time. Add vanilla and almond extracts, and beat until blended.
Alternately fold flour mixture and buttermilk into butter mixture with spatula, making 3 additions of dry ingredients and 2 additions of liquid. Spread batter in prepared pan, and bake 35 to 40 minutes, or until top springs back when touched and toothpick inserted in center comes out clean. Cool on wire rack 5 minutes. Unmold onto rack, and cool completely.
Toss strawberries with sugar in medium bowl. Chill 1 hour to let strawberries release their juices. Serve cake dusted with confectioners’ sugar and topped with strawberries and whipped cream, if desired.
LEMON SHEET CAKE WITH RASPBERRY WHIPPED CREAM
This is from Erin Jeanne McDowell at The New York Times cooking e-newsletter. Erin begins, "This lovely cake was inspired by the colors and flavors of pink lemonade. Don’t be tempted to skip the first step of this recipe, which asks you to rub lemon zest into granulated sugar: The sugar granules help release the essential oils in the zest, making for a brighter lemon flavor and fragrance. (If you’re really short on time, you can skip using your hands and just mix with the paddle attachment inside the mixer bowl on low speed for 1 minute.) Slather this sunny cake with swoopy, easy-to-make raspberry whipped cream then serve as is, or dressed up with lemon zest or sprinkles."
Yield: 1 (9-by-13-inch) cake; Time: 1-1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1021329-lemon-sheet-cake-with-raspberry-whipped-cream.
Ingredients
For the cake:
Nonstick cooking spray
2 cups granulated sugar
3 lemons, zested (about 5 tablespoons), plus 1/3 cup lemon juice (from about 2 lemons)
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1/2 cup unsalted butter (1 stick), at room temperature
1/2 cup vegetable oil
6 large eggs, at room temperature
1-1/4 cups buttermilk, at room temperature
For the frosting:
12 ounces (about 2-3/4 heaping cups) raspberries (thawed, if frozen)
3/4 cup granulated sugar
1-1/2 cups heavy cream
Lemon zest or sprinkles, for finishing (optional)
Preparation
Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, then line the pan with parchment paper. Lightly coat the parchment paper with nonstick spray.
In the bowl of an electric mixer, use your hands to rub together the sugar and lemon zest.
In a medium bowl, whisk the flour, baking powder and salt.
Add the butter and oil to the bowl with the lemon sugar, and transfer it to the mixer. Using the paddle attachment, cream the mixture on medium speed until light and fluffy, 4 to 5 minutes. With the mixer running, add the lemon juice in a slow, steady stream and mix until well combined, 1 minute more. Scrape the bowl well.
Add the eggs one at a time, mixing on medium speed until each is incorporated before adding the next, about 1 to 2 minutes each. Scrape the bowl well every two to three additions.
Add half of the flour mixture and mix on low speed until fully incorporated. With the mixer running on low speed, add the buttermilk in a slow, steady stream, and mix until fully incorporated. Add the remaining flour and mix until it’s evenly incorporated.
Pour the batter into the prepared pan and spread into an even layer. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 27 to 32 minutes. Cool completely.
While the cake cools, make the frosting: In a medium bowl, mash the raspberries with a potato masher or large fork until broken down. Stir in 1/2 cup granulated sugar, and let macerate for 10 to 15 minutes.
Strain the raspberry mixture. (You should have at least 3/4 cup juice. Reserve any excess for cocktails, stir it into sparkling water, or drizzle over ice cream.)
In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and the remaining 1/4 cup granulated sugar on medium speed until the mixture reaches soft peaks, about 1 to 2 minutes.
With the mixer still running on medium speed, pour the raspberry juice into the mixer in a slow, steady stream. (Reduce splattering by pouring away from the moving whisk.) Continue to whip until the mixture forms peaks, about 30 seconds to 1 minute more.
Spoon the frosting over the cooled cake and spread into an even layer. If desired, garnish with lemon zest and sprinkles.
CHOCOLATE-CHOCOLATE BIRTHDAY CAKE
This is from Dorie Greenspan in The New York Times cooking enewsletter. For this recipe, Dorie wrote, "This is the birthday cake I’ve made for my son since he was about 11. After boxed cakes, ice-cream cakes, a cake in a Darth Vader mold (that year, the party’s theme was “May the Fours Be With You), this cake hit the spot and remains a favorite. It’s a double-layer devil’s-food cake made with cocoa and bittersweet chocolate, the same pair that makes the frosting so luscious. You can make the layers ahead of time, wrap them and freeze them for up to a month. As for the frosting, it’s best spread between the layers and over the cake when it’s just made. Once assembled, the cake can be refrigerated overnight. It cuts most easily when it’s cold but tastes best when it’s at room temperature, which is about what it will be once the candles are blown out and the slices put on plates. Ice cream alongside is unnecessary but nice. Hey, it’s a birthday!"
Time: Baking and cooling: About 3 hours; Yield: 12 to 14 servings
This was featured in "The Double-Layer Chocolate Cake I Make for My Son’s Birthday", and can be viewed online at https://cooking.nytimes.com/recipes/1019312-chocolate-chocolate-birthday-cake.
Ingredients
For the Cake
2 sticks unsalted butter, at room temperature (plus more for the pan)
2/3 cup unsweetened cocoa powder (plus more for the pan)
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1-1/4 cups sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, well shaken
4 ounces bittersweet chocolate, melted and cooled
For the Frosting
3-1/3 cups confectioners’ sugar
4-1/2 tablespoons unsweetened cocoa powder
1/2 teaspoon fine sea salt
3 sticks unsalted butter, at room temperature
6 ounces bittersweet chocolate, melted and cooled
4-1/2 tablespoons buttermilk
Small decorations to scatter over the cake, optional
Preparation
Center a rack in the oven, and preheat it to 350. Butter the interiors of two 9-inch round cake pans, dust with a little cocoa powder and tap out the excess. Sift together the flour, cocoa, baking powder, baking soda and salt.
Working with an electric mixer (use the paddle, if you have one), beat the butter and sugar together on medium speed for 3 minutes, until light and fluffy. Add the eggs one by one, and beat for a minute after each goes in; beat in the vanilla. Reduce the speed to low, and add the dry ingredients in 3 additions and the buttermilk in 2 (start and finish with the dry, and don’t worry if the buttermilk makes the batter look slightly curdled). Mix in the melted chocolate. Divide the batter evenly between the pans.
Bake for 24 to 28 minutes, until a tester poked into the center of the cakes comes out clean. Transfer to racks, let rest 5 minutes and then run a blunt knife around the edges of the pans. Unmold the cakes onto the racks, and cool to room temperature.
Make the frosting: Sift together the confectioners’ sugar and cocoa powder. Using an electric mixer (with the paddle, if available), beat the sugar, cocoa, salt and butter on high speed until fluffy. On low speed, add the chocolate. When it’s almost incorporated, beat in the buttermilk. It’s best to use the frosting immediately.
If necessary, just before you’re ready to frost the cakes, slice a sliver off the top of each layer to create a flat surface. To assemble, place one cake layer, top up, on a serving platter, and cover with frosting. Top with the second layer, top down, jiggling it into the frosting to hold it in place. Frost the top and sides of the cake — go sleek or swirly. If you’re using decorations, scatter them over the cake. Chill for at least 1 hour (or for up to 1 day); bring to room temperature before serving.
MOIST LAZY DAISY CAKE
This is from Carrie Barlett of Gallatin, Tennessee, and posted on Taste of Home. Carrie wrote, "We always called this Mama's never-fail recipe. I guess the same holds true for me since I've won contests with this lazy daisy cake. The tasty dessert always brings back fond memories of Mama."
Prep Time: 20 minutes; Bake Time: 25 minutes; Makes 9 servings
To view this online, go to https://www.tasteofhome.com/recipes/moist-lazy-daisy-cake/.
Ingredients
2 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
2 tablespoons butter
Frosting:
3/4 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons half-and-half cream
1 cup sweetened shredded coconut
Directions
Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin). Pour batter into a greased 9-in. square baking pan.
Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool slightly. For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned.
TEXAS SHEET CAKE AND ICING
This is from Diana Rattray, a contributer at The Spruce Eats. For this yumminess, Diana wrote, "Texas sheet cake may be so named because of its size, but ask any proper Texan and they can likely recite a family secret for making 'the best.' Featuring a signature Texas ingredient, pecans, the moist chocolaty cake looks unpretentious, like brownies, but it makes an undeniably rich statement on the dessert table. Take one to a backyard barbecue or anywhere you want to feed a crowd.
"The classic recipe generally calls for buttermilk, but this updated version substitutes sour cream for a pleasantly acidic flavor and a particularly moist and tender texture."
Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes; Servings: 12 servings
To view this online, go to https://www.thespruceeats.com/texas-sheet-cake-with-frosting-3053367.
Ingredients
For Cake:
1 cup butter
1 cup water
1/4 cup unsweetened cocoa powder
2 cups granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt
2 large eggs, beaten
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon pure vanilla extract
For Icing:
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/4 cup plus 2 tablespoons milk
1 pound confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
1/2 cup pecans, chopped
Directions
Make the Cake
Gather the cake ingredients.
Preheat oven to 350 F. Combine butter, water, and cocoa in a saucepan over medium heat; stir constantly until butter melts.
Add sugar, flour, salt, eggs, soda, sour cream, and 1 teaspoon of vanilla; mix well.
Pour batter into a 15 x 10 x 1-inch jelly roll pan or sheet cake pan.
Bake cake for about 20 minutes, or until a toothpick inserted in the center comes out clean. The cake should pull away from sides of the pan and spring back when you touch it. Ice hot cake immediately, following instructions below.
Prepare the Icing
Gather the icing ingredients.
With about 10 minutes left on timer, prepare icing. Combine butter, cocoa, and milk in a saucepan; bring to a boil, then pull off heat.
Add confectioners' sugar and 1/2 teaspoon of vanilla; blend icing with an electric hand mixer until sugar is fully incorporated. Stir in pecans.
Pour icing over hot cake. With a spatula or knife, spread icing to edges.
Let cake cool, then cut into squares to serve.
Variations
Replace the water in the batter with brewed black coffee, cooled to room temperature, for a mocha flavored cake.
Add a teaspoon of ground cinnamon to the batter to make a Mexican chocolate cake.
Substitute chopped walnuts, almonds, or peanuts for the pecans. Or omit them altogether for a nut-free version.
Leave out the cocoa powder when you make the batter and the icing for a white Texas sheet cake version.
CHOCOLATE ANGEL CAKE
This recipes is from Taste of Home. According to Joyce Shiffler of Colorado Springs, Colorado, "When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty – making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake." The link for this is http://www.tasteofhome.com/Recipes/Chocolate-Angel-Cake
SERVINGS: 12-16
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min. + cooling
Ingredients:
1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
Frosting:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional
Directions:
Sift together confectioners' sugar, flour and cocoa three times; set aside.
In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.
Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.
In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
Nutrition Facts
One serving: Calories: 244; Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 31 mg; Sodium: 194 mg; Carbohydrate: 39 g; Fiber: 1 g; Protein: 4 g
ALMOND BUNDT CAKE WITH FRESH STRAWBERRIES
This is from the May 2008 issue of Vegetarian Times, page 58. It begins, "Ground almonds and buttermilk keep this cake moist and tender for days—it’s actually better made a day ahead so the flavors have a chance to develop." Makes 16 servings
To view this online, go to https://www.vegetariantimes.com/recipes/almond-bundt-cake-with-fresh-strawberries/.
Ingredients
2 Tbs. sliced almonds (1/4 oz.)
1-3/4 cups all-purpose flour
1 cup whole almonds (5 oz.)
1-1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter or nonhydrogenated margarine, softened
1/4 cup olive oil
1-1/4 cups sugar
3 large eggs, at room temperature
2 tsp. vanilla extract
1/2 tsp. pure almond extract
1 cup low-fat buttermilk
4 cups strawberries, halved
4 tsp. sugar
Confectioners' sugar for dusting
Preparation
Preheat oven to 350°F. Coat 10-inch (12-cup) Bundt pan with cooking spray formulated with flour for baking. Sprinkle sliced almonds over bottom of pan.
Pulse flour, whole almonds, baking powder, baking soda, and salt in food processor or blender until almonds are finely ground.
Beat butter in large bowl with electric mixer 3 to 4 minutes, or until creamy. Beat in oil. Gradually add sugar, and beat 4 to 5 minutes, or until light and fluffy. Beat in eggs one at a time. Add vanilla and almond extracts, and beat until blended.
Alternately fold flour mixture and buttermilk into butter mixture with spatula, making 3 additions of dry ingredients and 2 additions of liquid. Spread batter in prepared pan, and bake 35 to 40 minutes, or until top springs back when touched and toothpick inserted in center comes out clean. Cool on wire rack 5 minutes. Unmold onto rack, and cool completely.
Toss strawberries with sugar in medium bowl. Chill 1 hour to let strawberries release their juices. Serve cake dusted with confectioners’ sugar and topped with strawberries and whipped cream, if desired.
LEMON SHEET CAKE WITH RASPBERRY WHIPPED CREAM
This is from Erin Jeanne McDowell at The New York Times cooking e-newsletter. Erin begins, "This lovely cake was inspired by the colors and flavors of pink lemonade. Don’t be tempted to skip the first step of this recipe, which asks you to rub lemon zest into granulated sugar: The sugar granules help release the essential oils in the zest, making for a brighter lemon flavor and fragrance. (If you’re really short on time, you can skip using your hands and just mix with the paddle attachment inside the mixer bowl on low speed for 1 minute.) Slather this sunny cake with swoopy, easy-to-make raspberry whipped cream then serve as is, or dressed up with lemon zest or sprinkles."
Yield: 1 (9-by-13-inch) cake; Time: 1-1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1021329-lemon-sheet-cake-with-raspberry-whipped-cream.
Ingredients
For the cake:
Nonstick cooking spray
2 cups granulated sugar
3 lemons, zested (about 5 tablespoons), plus 1/3 cup lemon juice (from about 2 lemons)
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1/2 cup unsalted butter (1 stick), at room temperature
1/2 cup vegetable oil
6 large eggs, at room temperature
1-1/4 cups buttermilk, at room temperature
For the frosting:
12 ounces (about 2-3/4 heaping cups) raspberries (thawed, if frozen)
3/4 cup granulated sugar
1-1/2 cups heavy cream
Lemon zest or sprinkles, for finishing (optional)
Preparation
Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, then line the pan with parchment paper. Lightly coat the parchment paper with nonstick spray.
In the bowl of an electric mixer, use your hands to rub together the sugar and lemon zest.
In a medium bowl, whisk the flour, baking powder and salt.
Add the butter and oil to the bowl with the lemon sugar, and transfer it to the mixer. Using the paddle attachment, cream the mixture on medium speed until light and fluffy, 4 to 5 minutes. With the mixer running, add the lemon juice in a slow, steady stream and mix until well combined, 1 minute more. Scrape the bowl well.
Add the eggs one at a time, mixing on medium speed until each is incorporated before adding the next, about 1 to 2 minutes each. Scrape the bowl well every two to three additions.
Add half of the flour mixture and mix on low speed until fully incorporated. With the mixer running on low speed, add the buttermilk in a slow, steady stream, and mix until fully incorporated. Add the remaining flour and mix until it’s evenly incorporated.
Pour the batter into the prepared pan and spread into an even layer. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 27 to 32 minutes. Cool completely.
While the cake cools, make the frosting: In a medium bowl, mash the raspberries with a potato masher or large fork until broken down. Stir in 1/2 cup granulated sugar, and let macerate for 10 to 15 minutes.
Strain the raspberry mixture. (You should have at least 3/4 cup juice. Reserve any excess for cocktails, stir it into sparkling water, or drizzle over ice cream.)
In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and the remaining 1/4 cup granulated sugar on medium speed until the mixture reaches soft peaks, about 1 to 2 minutes.
With the mixer still running on medium speed, pour the raspberry juice into the mixer in a slow, steady stream. (Reduce splattering by pouring away from the moving whisk.) Continue to whip until the mixture forms peaks, about 30 seconds to 1 minute more.
Spoon the frosting over the cooled cake and spread into an even layer. If desired, garnish with lemon zest and sprinkles.
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