Let Them Eat Cake! The Most Delicious Recipes for Cake Lovers

  1. Raspberry Pink Velvet Cake

    Cooking spray
    3 c. cake flour, spooned and leveled, plus more for pans
    1 tbsp. baking powder
    1/2 tsp. Kosher salt
    1 c. (2 sticks) unsalted butter, at room temperature
    2 c. granulated sugar
    4 c. fresh raspberries, divided, plus more for decorating
    4 large eggs
    2 tsp. pure vanilla extract
    3/4 c. Buttermilk
    3 drops pink food coloring, optional
    3 tbsp. seedless raspberry preserves
    Raspberry Cream Cheese Frosting
    meringue kisses and edible flowers, for decorating
    Raspberry Cream Cheese Frosting
    1/2 c. (1 stick) unsalted butter, at room temperature
    4 oz. cream cheese, at room temperature
    1/4 c. fresh raspberries
    1 tsp. pure vanilla extract
    1/2 tsp. Kosher salt
    3 c. confectioners’ sugar
    Directions: Preheat oven to 350°F. Grease and flour 3 (8-inch) cake pans. Whisk together flour, baking powder, and salt in a bowl. Beat butter and sugar on medium speed with an electric mixer until light and creamy, 1 to 2 minutes. Add 1 cup raspberries, and beat until smooth, 15 to 20 seconds. Add eggs, one at a time, beating until blended after each addition (mixture will look curdled). Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and buttermilk alternately, beginning and ending with flour mixture, just until flour is incorporated. Mix in food coloring, if desired. Divide batter among prepared pans.
    Bake until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool in pans on wire racks 10 minutes, then invert onto wire racks to cool completely. Toss together preserves and remaining 3 cups raspberries in a bowl. Place one layer on a cake plate and top with 1/2 of the preserve mixture; repeat one more time. Top with remaining cake layer. Frost top and sides of cake with frosting. Decorate with meringue kisses, edible flowers, and raspberries.
    To make the frosting, beat butter and cream cheese on medium speed with an electric mixer until creamy, 1 to 2 minutes. Beat in raspberries, vanilla, and salt, until raspberries are broken down, 15 to 20 seconds. Reduce mixer speed to low and gradually add confectioners’ sugar until blended and smooth after each addition, 45 seconds to 1 minute.

    TOTAL TIME: 2:30 PREP: 0:30 LEVEL: Easy YIELD: 10 to 12 servings

    Source: CountryLiving
  2. Carrot Cake

    Room-temperature butter and flour for preparing pan
    2/3 cup flour
    1/2 cup granulated sugar
    1 teaspoon baking soda
    3/4 teaspoon baking powder
    1 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1/4 teaspoon freshly grated nutmeg
    1/4 teaspoon ground allspice
    1/4 teaspoon salt
    1/3 cup vegetable oil, hazelnut oil, or walnut oil
    2 eggs
    1 cup chopped walnuts
    1/2 cup chopped, drained pineapple
    1 cup finely grated carrot (from about 1 large carrot)
    Cream Cheese Frosting
    One 8-ounce package cream cheese
    6 tablespoons butter
    1 teaspoon vanilla extract
    1 3/4 cups confectioners’ sugar

    Directions: Preheat the oven to 350°F. Butter a 9-by-5-inch or 4 1/2-by-8 1/2-inch loaf pan. Coat the pan with flour, tapping out the excess. In a bowl, whisk together the flour, granulated sugar, baking soda, baking powder, spices, and salt, and then sift them into a second bowl to make sure the spices are well combined. In a small bowl, whisk together the oil and eggs until blended, and then stir the egg mixture into the flour with a rubber spatula. Fold in the walnuts, pineapple, and grated carrot. Transfer the batter to the prepared pan and smooth the top with an offset spatula. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool until easy to handle, and turn out onto a cake rack. While the cake is cooling, make the frosting. In a bowl, combine the cream cheese, butter, vanilla, and confectioners’ sugar. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed until well combined and fluffy, about 10 minutes or until smooth. Spread the frosting on the top of the loaf.

    Makes one 9-by-5-inch or 4 1/2-by-8 1/2-inch (1 quart) loaf cake

    Source: Epicurious
  3. Pistachio Raspberry Cake

    3/4 cup unsalted butter, at room temperature, plus more for pans
    1 3/4 cups sugar
    5 large egg whites
    2 teaspoons vanilla extract or seeds scraped from 1 vanilla bean
    2 3/4 cups cake flour, plus more for pans
    1 tablespoon baking powder
    1/4 teaspoon freshly grated nutmeg
    1 1/2 cups 2% buttermilk, at room temperature
    1/2 Raspberry Buttercream
    3 cups fresh raspberries, divided
    1/2 Pistachio Buttercream
    6 ounces (about 1 1/3 cups) roasted pistachios, pulsed in a food processor until finely ground
    Directions: Preheat oven to 350° with a rack in center. Butter two 8-in. cake pans, then line bottoms with parchment paper cut to fit. In a stand mixer with the paddle attachment (or a handheld mixer with an egg-beater attachment; a whisk attachment won’t mix the batter properly), beat butter on medium speed until pale and fluffy, about 5 minutes. Scrape sides and bottom of bowl halfway through. To butter, add sugar and beat on high speed until pale and fluffy. Scrape sides and bottom of bowl. On low speed, mix in egg whites and vanilla, then beat on high until thick and smooth; scrape bowl again. Onto a large piece of parchment paper, sift flour and baking powder. Add salt. Turn mixer to low. Pick up parchment from opposite corners and tip about one-third of flour mixture into bowl; mix just until combined. Scrape bowl, then drizzle in half of buttermilk and mix just until combined. Repeat, then mix in remaining one-third of flour mixture the same way. Scrape once more. Pour batter evenly into prepared pans, smoothing tops flat with a rubber spatula. Give the pans a couple of taps on the counter to deflate any overly large air pockets. Bake on center rack, rotating 180° halfway through, until top is pale golden, sides are deeper brown and pulling slightly away from sides, and top springs back lightly when pressed, 30 to 50 minutes. Remove cakes from oven and let cool 10 minutes in pans. Invert cakes onto a cooling rack and let cool completely. Split cakes: Cover a rotating cake stand with a sheet of plastic wrap and set one of the cakes on top. With a large serrated knife, gently cut the cake horizontally and evenly in half, rotating the stand to move the knife deeper into the cake. Holding sides of plastic wrap, lift layers off stand and repeat with a second cake to make 4 layers total. Set aside 1 bottom layer to form top of cake later (it’ll be more even). Layer the cake with frosting: Set a cake board on the stand and dollop on a tablespoon or so of raspberry frosting. Choose your most even-looking layer and center it on top. Using an offset spatula, smooth on a generous 1/2 cup raspberry frosting. Add 1 cup raspberries, spaced evenly apart, squishing each flat with your fingers before you add it. Set second layer on top and push down gently to eliminate air pockets. Make 2 more layers with raspberry frosting, raspberries, and cakes. Crumb coat: With the back of an offset spatula, smooth a thin layer of pistachio frosting across top and down sides of cake, using a back-and-forth motion to massage frosting into gaps and crevices. Chill at least 15 minutes to harden the frosting. Top coat: Dollop frosting on top, then smooth it across and down sides. Smooth more frosting up sides of cake to give it a castlelike rim. Holding a bench scraper, wrap your arm as far around the cake as it will go, then rotate stand toward you, pressing scraper against frosting to smooth it and reinforce the rim. To finish frosting, draw long edge of spatula across the cake’s top, keeping as much of rim as possible so cake looks tall and straight rather than slump-shouldered. Encrust cake: Put pistachios in a large bowl. Slide offset spatula underneath cake board to loosen board from stand and scoot it, with cake, onto your hand. Hold cake over the bowl and lightly press a handful of nuts, shavings, or sprinkles up side of cake, moving from bottom to top; they will instantly stick to frosting. Rotate the cake to finish encrusting. Make ahead: Up to 1 day at room temperature and up to 1 month frozen. Bake cakes and cool, then slice each into 2 layers. Stack layers between pieces of parchment paper, wrap in plastic wrap, and leave on counter overnight. On the day you plan to serve, make buttercream and assemble cake.

    Total Time: 1 Hour 30 Mins; Yield: Makes one 8-in. cake (serves 12 to 16)

    Source: MyRecipes