If you love Drake's Funny Bones, you'll go peanuts over this super rich layer cake.
'cakes' on Serious Eats
Growing up, Easter always meant tons of chocolate and pastel shaded candies. Anything egg or bunny shaped was fair game for the table, too. So naturally when I saw a vintage 1950s back-of-the box recipe for a decorated Easter Egg Cake on Pinterest, I had to give it a shot.
Chocolate cake doesn't have to be fancy to be good. This recipe for Mississippi Mud Cake from Southern Living: Classic Southern Desserts is just as dark as its namesake. The deep chocolate flavor is cut with the soft, sweet chew of marshmallow and the pleasant crunch of pecans.
Heaps of Oreo cookie whipped cream form the filling and frosting of this super kid-friendly cake.
Here's the classic I chose for my late August birthday this year: a fluffy golden yellow cake topped with a crowning glory of rich, stick-to-your-teeth fudge frosting. The contrast of light cake and thick frosting is simply beyond compare.
See for yourself how enrobing a cake slice in chocolate brings it to indulgent new heights, and yet how eating it off of a stick somehow keeps the experience playful.
Wellesley Fudge cake, named after the women's college, is a deeply indulgent chocolate cake topped with a slab of thick fudge frosting, the likes of which will stick to your front teeth in the most pleasing way.
Lane Cake: now there's a tall southern belle of a layer cake. It's filled with coconut, chopped fruit and nuts, and a generous serving of whiskey or brandy, and topped off with a snowy range of fluffy frosting.
As pleasing as watermelon is as a palate cleanser or side dish, when it comes to dessert, I want something a little more substantial. So to get a pretty look but more of a sugary dessert wallop, I've created my own idealized version of watermelon, in cake form.
When it comes to festive food for Independence Day, here's a sweet treat that really takes the cake: a layer cake decorated to resemble the American Flag!
Since appearing in Southern Living magazine in February 1978, Hummingbird Cake has become the magazine's most requested recipe of all time. While this beloved Southern classic is chock full o' goodies like bananas, pineapple, and pecans, it's not a fussy to prepare, making it a favorite for picnics and barbecues.
Philadelphia Butter Cake is almost indescribably rich: if you can imagine Gooey Butter cake without the cream cheese, and with a base that is somewhat like a crushed, compressed danish, you're getting the right idea.
Professional cake makers have a little secret up their sleeves that they don't want you to know about. Next time you're enjoying a piece of wedding cake and wondering how the baker achieves such perfectly uniform layers of cake, here is one possible answer: The cake layers are actually punched out from single sheets of cake. Some layers may even be pieced together from the scraps left over from punching out other circles or squares.
Pound cake is one of the best dessert delivery systems out there. When I look at pound cake, I see a blank canvas that's begging to be painted with macerated fruits, drizzled with chocolaty syrups, piled with dollops of whipped cream. It has the perfect texture for soaking up juices and sauces, and unlike some other cakes, it doesn't go to mush.
Stateside, particularly in Louisiana where the biggest Mardi Gras bash explodes every year, the cake is a sweet brioche-like confection with a cinnamon filling which includes a dried bean or pea (a stand-in for the baby doll). The person who discovers it is crowned king or queen for the day.
Entenmann's bright yellow, super buttery loaf cakes are legendary. They're the base for countless semi homemade summer strawberry shortcakes but also entirely solid when sliced and eaten straight out of the box. Obviously we were quite curious to see how the make at home version from Entenmann's Big Book of Baking would fair.
Entenmann's excels at all things-crumb topped, from donuts and pies to their line of crumb cakes. And if you've ever yearned to learn the secrets of the Entenmann's crumb, the Entenmann's Big Book of Baking has plenty of recipes to set you on the right, crumbly path.
If you're ever in the mood to put together a fancy dessert at home, mousse bombes are a fantastic way to go. They satisfy my craving for many things at once; a little cake, a little frozen mousse, and a surprise bit of fresh fruit, jelly, or nuts. Best of all, they have a gorgeous, smooth shell of chocolate that looks as beautiful as it tastes, giving you the dramatic payoff of a plated dessert with just a little effort.
While I don't think I'll ever convert to the commercial cult of Saint Valentine, I do believe in making food that induces love, or at least, infatuation. If you are a floral bouquet kind of guy or gal, this is a fitting end to the romantic candlelit meal you've elaborately planned, but if you're not, these can make a declaration of love year-round: the cupcakes delicately exhale rosewater, their cores beat with red raspberry hearts, and their gently iced tops lie demurely under sugar-dusted satiny petals.
Delicate layers of buttery cake are iced with a rich caramel whipped cream—it's exactly as delicious as it sounds. And just like the cake's Hungarian inspiration, this dessert is topped with caramel covered wedges that not only make for an elegant architectural presentation but also offer a sweet crunch to contrast the creamy cake.