Cakes
If you love Cake, today's post is sure to please. Check out the Chocolate-Chocolate Birthday Cake, the Million Dollar Cake, and the rest of today's yumminess. Enjoy!
DUMP CAKE
This is from Naz Deravian in The New York Times cooking enewsletter. For this yumminess, Naz wrote, "Dump cake is a classic American dessert that became popular with the production and marketing of store-bought boxed cake mixes. But it’s more like a cobbler than a cake — it’s filled with fruit and, as the name suggests, all the ingredients are “dumped” in a dish and baked in the oven. Canned cherry pie filling mixed with crushed pineapple is traditional, but feel free to swap out with other canned fruit, like peaches or strawberry pie filling. For a little crunch, add some nuts, such as sliced almonds or chopped pecans. Dump cake is best served warm with a scoop of vanilla ice cream or whipped cream. This truly low-effort dessert is an easy way to feed a crowd any time of year."
Time: 60 minutes; Yield: 10 to 12 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024359-dump-cake.
Ingredients
1 (21-ounce) can cherry pie filling
2 (8-ounce) cans crushed pineapple in juice
1 (15.25-ounce) box white or yellow cake mix
3/4 cup unsalted butter (1-1/2 sticks)
Whipped cream, for serving (optional)
Vanilla ice cream, for serving (optional)
Preparation
Heat oven to 350 degrees with the rack in the center position.
Add the cherry pie filling and the crushed pineapple, including any juices, to a 9-by-13-inch (3-quart) baking dish. Using a spatula, evenly spread the mixture across the baking dish (there is no need to mix it). Scatter the cake mix evenly on top, without stirring, and smooth the top.
Melt the butter and drizzle evenly on top of the cake mix. If there are any dry spots, spread the butter out wherever it pools (gently tilting the baking dish works well here).
Bake on the center rack until the top is golden brown and the fruit is bubbling, 45 to 50 minutes. Serve warm, with whipped cream or vanilla ice cream, if desired.
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.
MILLION DOLLAR CAKE
This is from Allrecipes, and begins, "A cake made from yellow cake mix is frosted with a cream cheese, mandarin orange, and pineapple mixture for a light and refreshing cake."
Prep Time: 30 minutes; Cook Time: 25 minutes; Additional: 9 hours; Total Time: 9 hours 55 minutes; Servings: 12; Yield: 1 (8 or 9 inch) layer cake
To view this online, go to https://www.allrecipes.com/recipe/7903/million-dollar-cake/.
Ingredients
1 (18.25 ounce) package yellow cake mix
8 ounces cream cheese
1-1/2 cups confectioners' sugar
1 (20 ounce) can crushed pineapple with juice
2 (8 ounce) cans mandarin oranges, drained
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
Directions
Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers.
In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping.
Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. Refrigerate overnight 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.
LEMON POUND CAKE
This is from Betty Crocker, and begins, "Add a splash of sunshine to any spring brunch or dessert spread with this bright lemon pound cake. Yellow cake mix is combined with cream cheese and grated lemon peel for a pound cake that’s rich in flavor and bursting with refreshing citrus notes. With just six simple ingredients and only 15 minutes of prep time, you can whip up this lemon pound cake recipe when you want to bake something homemade, but don’t have all day to do it."
Prep Time: 15 minutes; Total Time: 2 hours 25 minutes; Servings: 12
To view this online, click here.
Ingredients
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 package (3 oz) cream cheese, softened
1 cup water or milk
1 tablespoon grated lemon peel
3 eggs
1/4 cup Betty Crocker™ Rich & Creamy lemon frosting
Directions
Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.
In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.
Expert Tips
If you have leftover cake, cut it into slices and place individually in sandwich-size food-storage plastic bags. Seal bags and freeze. You'll have a quick treat when you need it!
For added lemon flavor, sprinkle some extra grated lemon peel over the cake.
For a different look, cut your cake into wedges instead of traditional slices.
This elegant pound cake makes a wonderful hostess gift for any dinner party.
THE CAKE
This recipe was given to my mom by a friend, who worked as a lawyer for years. She was married to an Episcopal priest; both were involved in the civil rights movement.
This is one of the recipes from Off The Wall Cooking.
Ingredients
1 package (18 oz.) yellow cake mix
1 egg, unbeaten
3/4 C oil
1 package (small) vanilla pudding
3/4 C sherry
Directions
Preheat oven at 350 degrees. Put ingredients in bowl. Beat for 5 minutes. Pour into greased tube cake pan or mold. Bake for 45 minutes.
DUMP CAKE
This is from Naz Deravian in The New York Times cooking enewsletter. For this yumminess, Naz wrote, "Dump cake is a classic American dessert that became popular with the production and marketing of store-bought boxed cake mixes. But it’s more like a cobbler than a cake — it’s filled with fruit and, as the name suggests, all the ingredients are “dumped” in a dish and baked in the oven. Canned cherry pie filling mixed with crushed pineapple is traditional, but feel free to swap out with other canned fruit, like peaches or strawberry pie filling. For a little crunch, add some nuts, such as sliced almonds or chopped pecans. Dump cake is best served warm with a scoop of vanilla ice cream or whipped cream. This truly low-effort dessert is an easy way to feed a crowd any time of year."
Time: 60 minutes; Yield: 10 to 12 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024359-dump-cake.
Ingredients
1 (21-ounce) can cherry pie filling
2 (8-ounce) cans crushed pineapple in juice
1 (15.25-ounce) box white or yellow cake mix
3/4 cup unsalted butter (1-1/2 sticks)
Whipped cream, for serving (optional)
Vanilla ice cream, for serving (optional)
Preparation
Heat oven to 350 degrees with the rack in the center position.
Add the cherry pie filling and the crushed pineapple, including any juices, to a 9-by-13-inch (3-quart) baking dish. Using a spatula, evenly spread the mixture across the baking dish (there is no need to mix it). Scatter the cake mix evenly on top, without stirring, and smooth the top.
Melt the butter and drizzle evenly on top of the cake mix. If there are any dry spots, spread the butter out wherever it pools (gently tilting the baking dish works well here).
Bake on the center rack until the top is golden brown and the fruit is bubbling, 45 to 50 minutes. Serve warm, with whipped cream or vanilla ice cream, if desired.
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.
MILLION DOLLAR CAKE
This is from Allrecipes, and begins, "A cake made from yellow cake mix is frosted with a cream cheese, mandarin orange, and pineapple mixture for a light and refreshing cake."
Prep Time: 30 minutes; Cook Time: 25 minutes; Additional: 9 hours; Total Time: 9 hours 55 minutes; Servings: 12; Yield: 1 (8 or 9 inch) layer cake
To view this online, go to https://www.allrecipes.com/recipe/7903/million-dollar-cake/.
Ingredients
1 (18.25 ounce) package yellow cake mix
8 ounces cream cheese
1-1/2 cups confectioners' sugar
1 (20 ounce) can crushed pineapple with juice
2 (8 ounce) cans mandarin oranges, drained
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
Directions
Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers.
In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping.
Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. Refrigerate overnight 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.
LEMON POUND CAKE
This is from Betty Crocker, and begins, "Add a splash of sunshine to any spring brunch or dessert spread with this bright lemon pound cake. Yellow cake mix is combined with cream cheese and grated lemon peel for a pound cake that’s rich in flavor and bursting with refreshing citrus notes. With just six simple ingredients and only 15 minutes of prep time, you can whip up this lemon pound cake recipe when you want to bake something homemade, but don’t have all day to do it."
Prep Time: 15 minutes; Total Time: 2 hours 25 minutes; Servings: 12
To view this online, click here.
Ingredients
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 package (3 oz) cream cheese, softened
1 cup water or milk
1 tablespoon grated lemon peel
3 eggs
1/4 cup Betty Crocker™ Rich & Creamy lemon frosting
Directions
Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.
In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.
Expert Tips
If you have leftover cake, cut it into slices and place individually in sandwich-size food-storage plastic bags. Seal bags and freeze. You'll have a quick treat when you need it!
For added lemon flavor, sprinkle some extra grated lemon peel over the cake.
For a different look, cut your cake into wedges instead of traditional slices.
This elegant pound cake makes a wonderful hostess gift for any dinner party.
THE CAKE
This recipe was given to my mom by a friend, who worked as a lawyer for years. She was married to an Episcopal priest; both were involved in the civil rights movement.
This is one of the recipes from Off The Wall Cooking.
Ingredients
1 package (18 oz.) yellow cake mix
1 egg, unbeaten
3/4 C oil
1 package (small) vanilla pudding
3/4 C sherry
Directions
Preheat oven at 350 degrees. Put ingredients in bowl. Beat for 5 minutes. Pour into greased tube cake pan or mold. Bake for 45 minutes.
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