Cakes
It's time to check out a few Cakes again. (Yay!) Check out the Secret-Ingredient Lemon-Blueberry Pound Cake, the Chocolate Guinness Cake, or Lemon Sheet Cake with Raspberry Whipped Cream. Then check out the other cakes in today's post. Enjoy!
CHOCOLATE RASPBERRY LAYER CAKE
This yumminest comes from Diana Rattray on The Spruce Eats. For this recipe, she wrote, "This chocolate raspberry layer cake will be an instant hit whether you bake it for friends, family, or that special someone. The cake might look challenging at first glance, but it is pretty straightforward. Even though there are several steps to this recipe, the cake, filling, and frosting can all be prepared a day or two in advance. All you have to do on the serving day is assemble the layers, frost the cake, and add some fresh raspberries to the top.
"Raspberries pair well with chocolate, making the raspberry filling the perfect combo for a stunning holiday-worthy dessert. You can always swap the homemade filling out with raspberry jam or cake filling if you're short on time.
"The dark chocolate cake is moist and decadent, and the 3 layers make a beautiful and dramatic statement with the bright red raspberries and chocolate buttercream frosting."
Prep Time: 90 minutes; Cook Time: 40 minutes; Total Time: 2 hours 10 minutes; Servings: 12 servings; Yield: 1 cake
To view this online, go to https://www.thespruceeats.com/chocolate-raspberry-layer-cake-recipe-5208221.
Ingredients
For the Raspberry Filling:
1 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon water
4 cups frozen raspberries, or fresh
For the Cake:
2 cups all-purpose flour
2 cups sugar
2/3 cup unsweetened natural cocoa powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk, well shaken
1/2 cup canola or vegetable oil
2 teaspoons vanilla extract
1 cup very hot water, or hot freshly brewed coffee
For the Chocolate Buttercream:
1-1/4 cups (12 tablespoons) unsalted butter, at room temperature
4 cups confectioners' sugar
3/4 cup unsweetened natural cocoa powder
4 to 6 tablespoons heavy cream, or half-and-half or milk, as needed
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
6 ounces fresh raspberries, optional, for garnish
Directions
Prepare the Raspberry Filling
Gather the raspberry filling ingredients.
Combine the sugar and cornstarch in a medium saucepan. Whisk to combine and then add the lemon juice, water, and frozen (or fresh) raspberries.
Place the saucepan over medium heat and bring to a boil. Reduce the heat to a simmer and cook until thickened, about 8 to 10 minutes, stirring frequently.
Let the raspberry filling cool and refrigerate until it's time to assemble the cake.
Make the Chocolate Cake
Gather the cake ingredients.
Position an oven rack in the center of the oven and preheat to 350 F. Grease three 8-inch round cake pans and then line them with parchment paper. Set aside.
Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Stir to blend thoroughly.
In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract together.
Add the wet ingredients to the dry mixture and mix until combined.
Add the hot water (or hot coffee) to the mixing bowl and mix just until the batter is combined. The batter will be thin.
Divide the batter evenly among the baking pans. If you are weighing ingredients, it will be roughly 15 to 16 ounces per pan for a 3-layer cake or about 22 to 24 ounces per pan for a 2-layer cake.
Bake the cakes for 24 to 27 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the cake layers in the pan on a cooling rack for 20 minutes.
Then, turn the layers out onto the cooling racks to cool completely.
Prepare the Chocolate Buttercream
Gather the ingredients for the chocolate buttercream.
In a mixing bowl with an electric mixer at medium-high speed, beat the butter for 2 minutes or until creamy.
Sift the confectioners' sugar and cocoa powder together in a separate bowl.
Slowly add the dry ingredients to the butter along with 4 tablespoons cream, vanilla extract, and salt. Mix on low speed until combined. Increase the speed to high and beat for about 1 minute, adding more cream if needed, until you reach the desired spreading consistency. If the buttercream gets too soft, refrigerate it for 15 to 20 minutes to firm up before frosting the cake.
Assemble the Cake
Place a cake layer on a cake plate or cake stand and spread with about a cup of raspberry filling.
Place the second layer on top and spread with more raspberry filling. Add the 3rd layer.
Frost the top and sides of the cake with the chocolate buttercream frosting. If you have leftover filling, refrigerate it in a covered container or jar for other uses.
If desired, arrange fresh raspberries over the top of the frosted cake or add a decorative piped edging with any leftover buttercream and refrigerate until it's time to serve.
Make-Ahead Tips
You may make the raspberry filling a day or two in advance. Cover and refrigerate until about an hour or two before you plan to assemble the layers. Make sure the filling is completely cooled and thick before assembling the cake so that the cake layers sit securely when filled and stacked.
You may make the cake layers a day in advance. Wrap each layer—slightly warm or thoroughly cooled—in plastic wrap and stack them, placing cardboard cake rounds between the layers.
You may make the buttercream frosting a day or two in advance. Cover the frosting and refrigerate until about 2 hours before you plan to assemble the cake. Re-beat it for a minute or two with an electric mixer until smooth and creamy.
Recipe Variations
Replace the raspberry filling with about 1 to 1-1/2 cups of raspberry cake filling or jam.
To Make Seedless Raspberry Filling:
Simmer the raspberries, sugar, and lemon juice together until the raspberries break down into a sauce. Use a food mill to remove the seeds or press them through a sieve. Add the seedless juice back to the saucepan and bring it back to a simmer. In a small bowl, combine the cornstarch with 2 tablespoons of water to form a paste. Add this to the raspberry sauce and continue cooking until thickened.
Add even more drama to the chocolate raspberry cake with a ganache drip around the edge.
If you don't have buttermilk, it's easy to make a substitute. For 1 cup of buttermilk, add 1 tablespoon of vinegar or lemon juice to a fluid measuring cup. Add milk to the 1 cup level and let stand for about 10 minutes.
How to Store
Store the cake, covered, in the refrigerator—it will last for up to 1 week. Serve the cake at room temperature; remove it from the fridge about 1 to 2 hours before serving.
To freeze leftover cake slices, arrange them on a baking sheet and freeze until solid. Wrap the portions tightly in plastic wrap and place them in a resealable freezer bag.
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 GUINNESS CAKE
This is from Nigella Lawson at The New York Times cooking enewsletter. For this recipe, Nigella wrote, "For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat."
Time: 1 hour 15 minutes; Yield: One 9-inch cake or 12 servings
This yumminess was featured in "AT MY TABLE; A Feast for a Holiday, Or Everyday Exulting", and can be viewed online at the bottom of the article or at https://cooking.nytimes.com/recipes/1875-chocolate-guinness-cake.
Note: Take time to read the article; very interesting!
Ingredients
For the Cake
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking soda
For the Topping
1-1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
SECRET-INGREDIENT LEMON-BLUEBERRY POUND CAKE
This is from the Pillsbury emailing list. It begins, "We bet you’d never guess the secret ingredient in this lemon-blueberry pound cake! This genius twist on the classic dessert only takes 15 minutes to prep, and it’s all thanks to sugar cookie dough (yes, sugar cookie dough!). With just a few additional ingredients—sour cream, egg, lemon zest and fresh blueberries, to be precise—this one-bowl cake is ready for the oven. And don’t forget the sweet-tart lemon glaze—it takes this delicious treat to the next level."
Prep Time: 15 minutes; Total Time: 1 hour 55 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4 cup sour cream
1 egg
1 tablespoon grated lemon zest
2/3 cup fresh or frozen (do not thaw) blueberries
1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice
Directions
Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray; lightly flour.
In large bowl, break up cookie dough. Add sour cream, egg and lemon zest. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGG.) Beat with electric mixer on medium-low speed 2 to 3 minutes or until smooth. Fold in blueberries. Spoon mixture evenly into pan.
Bake 40 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around sides of pan to loosen cake. Remove cake from pan; place on cooling rack.
In small bowl, mix powdered sugar and 1 tablespoon of the lemon juice; continue adding lemon juice, 1 teaspoon at a time, until desired drizzling consistency. Spoon glaze over hot cake. Cool 45 minutes before serving.
Tips from the Pillsbury Kitchens
tip 1
If you are using frozen blueberries instead of fresh, add about 10 minutes to your bake time.
ONE-BOWL CHOCOLATE CAKE
This is from Genevieve Ko in The New York Times cooking enewsletter. For this yumminess, Genevieve wrote, "Fluffy and tender, this chocolate cake comes together quickly in one bowl. It’s a friendly little birthday cake with its dead simple frosting (or a really great snack without). A blend of oil and buttermilk or yogurt keeps the crumb moist, as does a nice pour of hot tea. Oolong gives the cake a floral aroma, while using coffee instead highlights the cocoa’s bittersweetness. Plain hot water gives this an old-fashioned chocolate cake flavor. The two-ingredient frosting – essentially cream and chocolate melted together, then cooled until thick enough to swoop and swirl – can be made in the same bowl used for the cake batter. You can sprinkle flaky salt, chopped toasted nuts or sprinkles on top too. But, frosted or not, this cake welcomes coffee, tea or ice cream."
I have to add, I welcome a cake this yummy, especially chocolate.
Prep Time: 5 minutes; Cook Time: 2 hours, mainly cooling; Total Time: 2 hours, mainly cooling; Yield: One 8-inch cake (9 to 12 servings)
This was featured in "Learn to Bake in 5 Easy Recipes," and can be viewed online at https://cooking.nytimes.com/recipes/1025183-one-bowl-chocolate-cake.
Ingredients
For the Cake
Canola or vegetable oil, for greasing the pan
1-1/4 cups all-purpose flour
1-1/4 cups sugar
1/2 cup unsweetened natural cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
1/2 cup buttermilk or plain full-fat yogurt
1/4 cup canola or vegetable oil
1 teaspoon vanilla extract
1/2 cup hot oolong or black tea, hot coffee or hot water
For the Frosting (optional)
1 (4-ounce) bar bittersweet or semisweet chocolate, broken into small pieces
1/2 cup heavy cream
Preparation
Make the cake: Heat oven to 350 degrees. Rub oil all over an 8-inch square cake pan.
Whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Add the eggs, buttermilk, oil and vanilla, and stir with the whisk until smooth. It will be thick at this point; gently smack the whisk against the bowl to release any batter stuck inside.
Add the hot tea and whisk until very smooth. Switch to a flexible spatula and scrape all of the batter into the pan.
Bake until a toothpick inserted in the center comes out with a few tiny crumbs, about 45 minutes. Cool completely in the pan on a rack.
If you’re making the frosting, start it as soon as the cake comes out of the oven: Use the same bowl you used for the batter, washing it if you want. Combine the chocolate and cream in the bowl and microwave for 30 seconds. Stir well, then microwave for 15 seconds and stir until smooth. If some chocolate remains solid, zap for 10 more seconds and stir.
If you don’t have a microwave or microwave-safe bowl, set the bowl over a saucepan of barely simmering water and stir until smooth.
Let the chocolate cream cool, stirring now and then, until thickened to the consistency of soft frosting. (This may take up to an hour.) Plop it all over the cake, even if it’s still a touch warm, and use a flexible spatula or a large spoon to swoop and swirl it to cover the top. Cut into pieces and serve.
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.
CHOCOLATE RASPBERRY LAYER CAKE
This yumminest comes from Diana Rattray on The Spruce Eats. For this recipe, she wrote, "This chocolate raspberry layer cake will be an instant hit whether you bake it for friends, family, or that special someone. The cake might look challenging at first glance, but it is pretty straightforward. Even though there are several steps to this recipe, the cake, filling, and frosting can all be prepared a day or two in advance. All you have to do on the serving day is assemble the layers, frost the cake, and add some fresh raspberries to the top.
"Raspberries pair well with chocolate, making the raspberry filling the perfect combo for a stunning holiday-worthy dessert. You can always swap the homemade filling out with raspberry jam or cake filling if you're short on time.
"The dark chocolate cake is moist and decadent, and the 3 layers make a beautiful and dramatic statement with the bright red raspberries and chocolate buttercream frosting."
Prep Time: 90 minutes; Cook Time: 40 minutes; Total Time: 2 hours 10 minutes; Servings: 12 servings; Yield: 1 cake
To view this online, go to https://www.thespruceeats.com/chocolate-raspberry-layer-cake-recipe-5208221.
Ingredients
For the Raspberry Filling:
1 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon water
4 cups frozen raspberries, or fresh
For the Cake:
2 cups all-purpose flour
2 cups sugar
2/3 cup unsweetened natural cocoa powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk, well shaken
1/2 cup canola or vegetable oil
2 teaspoons vanilla extract
1 cup very hot water, or hot freshly brewed coffee
For the Chocolate Buttercream:
1-1/4 cups (12 tablespoons) unsalted butter, at room temperature
4 cups confectioners' sugar
3/4 cup unsweetened natural cocoa powder
4 to 6 tablespoons heavy cream, or half-and-half or milk, as needed
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
6 ounces fresh raspberries, optional, for garnish
Directions
Prepare the Raspberry Filling
Gather the raspberry filling ingredients.
Combine the sugar and cornstarch in a medium saucepan. Whisk to combine and then add the lemon juice, water, and frozen (or fresh) raspberries.
Place the saucepan over medium heat and bring to a boil. Reduce the heat to a simmer and cook until thickened, about 8 to 10 minutes, stirring frequently.
Let the raspberry filling cool and refrigerate until it's time to assemble the cake.
Make the Chocolate Cake
Gather the cake ingredients.
Position an oven rack in the center of the oven and preheat to 350 F. Grease three 8-inch round cake pans and then line them with parchment paper. Set aside.
Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Stir to blend thoroughly.
In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract together.
Add the wet ingredients to the dry mixture and mix until combined.
Add the hot water (or hot coffee) to the mixing bowl and mix just until the batter is combined. The batter will be thin.
Divide the batter evenly among the baking pans. If you are weighing ingredients, it will be roughly 15 to 16 ounces per pan for a 3-layer cake or about 22 to 24 ounces per pan for a 2-layer cake.
Bake the cakes for 24 to 27 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the cake layers in the pan on a cooling rack for 20 minutes.
Then, turn the layers out onto the cooling racks to cool completely.
Prepare the Chocolate Buttercream
Gather the ingredients for the chocolate buttercream.
In a mixing bowl with an electric mixer at medium-high speed, beat the butter for 2 minutes or until creamy.
Sift the confectioners' sugar and cocoa powder together in a separate bowl.
Slowly add the dry ingredients to the butter along with 4 tablespoons cream, vanilla extract, and salt. Mix on low speed until combined. Increase the speed to high and beat for about 1 minute, adding more cream if needed, until you reach the desired spreading consistency. If the buttercream gets too soft, refrigerate it for 15 to 20 minutes to firm up before frosting the cake.
Assemble the Cake
Place a cake layer on a cake plate or cake stand and spread with about a cup of raspberry filling.
Place the second layer on top and spread with more raspberry filling. Add the 3rd layer.
Frost the top and sides of the cake with the chocolate buttercream frosting. If you have leftover filling, refrigerate it in a covered container or jar for other uses.
If desired, arrange fresh raspberries over the top of the frosted cake or add a decorative piped edging with any leftover buttercream and refrigerate until it's time to serve.
Make-Ahead Tips
You may make the raspberry filling a day or two in advance. Cover and refrigerate until about an hour or two before you plan to assemble the layers. Make sure the filling is completely cooled and thick before assembling the cake so that the cake layers sit securely when filled and stacked.
You may make the cake layers a day in advance. Wrap each layer—slightly warm or thoroughly cooled—in plastic wrap and stack them, placing cardboard cake rounds between the layers.
You may make the buttercream frosting a day or two in advance. Cover the frosting and refrigerate until about 2 hours before you plan to assemble the cake. Re-beat it for a minute or two with an electric mixer until smooth and creamy.
Recipe Variations
Replace the raspberry filling with about 1 to 1-1/2 cups of raspberry cake filling or jam.
To Make Seedless Raspberry Filling:
Simmer the raspberries, sugar, and lemon juice together until the raspberries break down into a sauce. Use a food mill to remove the seeds or press them through a sieve. Add the seedless juice back to the saucepan and bring it back to a simmer. In a small bowl, combine the cornstarch with 2 tablespoons of water to form a paste. Add this to the raspberry sauce and continue cooking until thickened.
Add even more drama to the chocolate raspberry cake with a ganache drip around the edge.
If you don't have buttermilk, it's easy to make a substitute. For 1 cup of buttermilk, add 1 tablespoon of vinegar or lemon juice to a fluid measuring cup. Add milk to the 1 cup level and let stand for about 10 minutes.
How to Store
Store the cake, covered, in the refrigerator—it will last for up to 1 week. Serve the cake at room temperature; remove it from the fridge about 1 to 2 hours before serving.
To freeze leftover cake slices, arrange them on a baking sheet and freeze until solid. Wrap the portions tightly in plastic wrap and place them in a resealable freezer bag.
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 GUINNESS CAKE
This is from Nigella Lawson at The New York Times cooking enewsletter. For this recipe, Nigella wrote, "For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat."
Time: 1 hour 15 minutes; Yield: One 9-inch cake or 12 servings
This yumminess was featured in "AT MY TABLE; A Feast for a Holiday, Or Everyday Exulting", and can be viewed online at the bottom of the article or at https://cooking.nytimes.com/recipes/1875-chocolate-guinness-cake.
Note: Take time to read the article; very interesting!
Ingredients
For the Cake
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking soda
For the Topping
1-1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
SECRET-INGREDIENT LEMON-BLUEBERRY POUND CAKE
This is from the Pillsbury emailing list. It begins, "We bet you’d never guess the secret ingredient in this lemon-blueberry pound cake! This genius twist on the classic dessert only takes 15 minutes to prep, and it’s all thanks to sugar cookie dough (yes, sugar cookie dough!). With just a few additional ingredients—sour cream, egg, lemon zest and fresh blueberries, to be precise—this one-bowl cake is ready for the oven. And don’t forget the sweet-tart lemon glaze—it takes this delicious treat to the next level."
Prep Time: 15 minutes; Total Time: 1 hour 55 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4 cup sour cream
1 egg
1 tablespoon grated lemon zest
2/3 cup fresh or frozen (do not thaw) blueberries
1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice
Directions
Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray; lightly flour.
In large bowl, break up cookie dough. Add sour cream, egg and lemon zest. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGG.) Beat with electric mixer on medium-low speed 2 to 3 minutes or until smooth. Fold in blueberries. Spoon mixture evenly into pan.
Bake 40 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around sides of pan to loosen cake. Remove cake from pan; place on cooling rack.
In small bowl, mix powdered sugar and 1 tablespoon of the lemon juice; continue adding lemon juice, 1 teaspoon at a time, until desired drizzling consistency. Spoon glaze over hot cake. Cool 45 minutes before serving.
Tips from the Pillsbury Kitchens
tip 1
If you are using frozen blueberries instead of fresh, add about 10 minutes to your bake time.
ONE-BOWL CHOCOLATE CAKE
This is from Genevieve Ko in The New York Times cooking enewsletter. For this yumminess, Genevieve wrote, "Fluffy and tender, this chocolate cake comes together quickly in one bowl. It’s a friendly little birthday cake with its dead simple frosting (or a really great snack without). A blend of oil and buttermilk or yogurt keeps the crumb moist, as does a nice pour of hot tea. Oolong gives the cake a floral aroma, while using coffee instead highlights the cocoa’s bittersweetness. Plain hot water gives this an old-fashioned chocolate cake flavor. The two-ingredient frosting – essentially cream and chocolate melted together, then cooled until thick enough to swoop and swirl – can be made in the same bowl used for the cake batter. You can sprinkle flaky salt, chopped toasted nuts or sprinkles on top too. But, frosted or not, this cake welcomes coffee, tea or ice cream."
I have to add, I welcome a cake this yummy, especially chocolate.
Prep Time: 5 minutes; Cook Time: 2 hours, mainly cooling; Total Time: 2 hours, mainly cooling; Yield: One 8-inch cake (9 to 12 servings)
This was featured in "Learn to Bake in 5 Easy Recipes," and can be viewed online at https://cooking.nytimes.com/recipes/1025183-one-bowl-chocolate-cake.
Ingredients
For the Cake
Canola or vegetable oil, for greasing the pan
1-1/4 cups all-purpose flour
1-1/4 cups sugar
1/2 cup unsweetened natural cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
1/2 cup buttermilk or plain full-fat yogurt
1/4 cup canola or vegetable oil
1 teaspoon vanilla extract
1/2 cup hot oolong or black tea, hot coffee or hot water
For the Frosting (optional)
1 (4-ounce) bar bittersweet or semisweet chocolate, broken into small pieces
1/2 cup heavy cream
Preparation
Make the cake: Heat oven to 350 degrees. Rub oil all over an 8-inch square cake pan.
Whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Add the eggs, buttermilk, oil and vanilla, and stir with the whisk until smooth. It will be thick at this point; gently smack the whisk against the bowl to release any batter stuck inside.
Add the hot tea and whisk until very smooth. Switch to a flexible spatula and scrape all of the batter into the pan.
Bake until a toothpick inserted in the center comes out with a few tiny crumbs, about 45 minutes. Cool completely in the pan on a rack.
If you’re making the frosting, start it as soon as the cake comes out of the oven: Use the same bowl you used for the batter, washing it if you want. Combine the chocolate and cream in the bowl and microwave for 30 seconds. Stir well, then microwave for 15 seconds and stir until smooth. If some chocolate remains solid, zap for 10 more seconds and stir.
If you don’t have a microwave or microwave-safe bowl, set the bowl over a saucepan of barely simmering water and stir until smooth.
Let the chocolate cream cool, stirring now and then, until thickened to the consistency of soft frosting. (This may take up to an hour.) Plop it all over the cake, even if it’s still a touch warm, and use a flexible spatula or a large spoon to swoop and swirl it to cover the top. Cut into pieces and serve.
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.
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