Cake Recipes
Perfect Holiday Cake Recipes Some of these cake recipes are among the easiest to make, and so I've listed them first. They don't require a lot of time, nor a lot of effort. The results taste like you've slaved all day, though - and will impress any guest. Tortes are recipes that require a little skill, but are well worth the extra effort, and are usually a more traditional holiday dessert. They are a bit more involved than layer cake recipes, but they are elegant, and really don't take much more time that layers, especially if you do layer cakes with fillings. As I said on the main Christmas Sweets cookbook page, fillings and frostings are listed on separate pages, because I believe whole-heartedly in mix and match. I will list the traditional fillings and/or frostings if a particular cake has them, but otherwise, you are more than free to use your imagination! Black Forest Cake
This was one of Grandma's favorite cake recipes. It is also one of the few here that just doesn't seem to have many variations. There are a couple cake recipes on this page that came specifically from her cookbook. Most of the recipes in her book are hand-written, meaning that at times I have had to add to them just to make sure the end product will wind up the way it's supposed to. It is widely known that professional cooks in the old days used to leave out copious amounts of instruction when writing recipes. Grams is no exception! A few of these cake recipes have come from old collections of mine, and had the same problems. The older the cookbook, the fewer instructions. Also, I have updated some measurements, even though their explanations can be found on the measurements page. I have included the traditional filling here, as it is so integral to this cake. Feel free to experiment with others, though it will no longer be considered a "Black Forest Cake." This filling will only be found here, I have not included it on the fillings page. The same applies to the frosting. 1 2/3 cups all-purpose flour ½cup butter 2 cups heavy cream CAKE Sift together flour, cocoa, baking soda and 1 teaspoon salt, and set aside. Cream together the shortening and sugar until fluffy. Then, beat in eggs and vanilla. Add in flour mixture, alternating with buttermilk, and beat until combined. Do not over-mix. Pour batter into 2 8 inch cake pans, LIGHTLY GREASED and lined with parchment paper. Bake at 350° until done. (Test by inserting a toothpick into the center. If it comes out clean, it's done.) Cool layers completely, remove the paper, and then cut each in half horizontally, creating four layers. Sprinkle the layers with ½ cup Kirsch. Set aside. FILLING Cream butter until light and fluffy. Slowly add the powdered sugar, salt and coffee, beating until smooth and creamy. Fill first layer to within ½of edges. Top with layer of cherries. Repeat with remaining layers. FROSTING Whip the heavy cream until it forms stiff peaks. Beat in the vanilla and Kirsh. Use this mixture to frost the top and sides of the cake. Top with the chocolate, which has been shaved into curls. Add a few cherries for color. Dust with powdered sugar or glitter for a special holiday touch. And..... Voila!
A very rich version in the tradition of the very best chocolate cake recipes! The frosting and filling for this cake are the same. I have placed it on the fillings page. It is as rich as the cake!! Any filling or frosting will go with this cake, but try using the filling recipe for both - just call it your own version of "Death By Chocolate!!" 6 ounces baker's semi-sweet chocolate squares Grate the chocolate, and set in a bowl over hot water to melt, stirring occasionally. Set aside. Beat butter and 1/3 cup sugar together until creamy. Beat in the chocolate, then egg yolks, one at a time. Blend together the nuts and crumbs, then stir them by hand into the batter. In a clean, dry bowl, beat the egg whites until they hold a very soft peak, and then slowly beat the rest of the sugar into the whites. Beat until the mixture forms and holds stiff peaks. Stir in ¼ of the whites mixture into the batter, then fold in the rest. Pour into 2 10 inch round pans, BUTTERED AND FLOURED, and bake at 350° for about 40 minutes, or until the cake is well-risen and firm. Turn onto racks to cool.
This is one of the best chocolate cake recipes to be found on this page. The reason for that is that I prefer to 'doctor' store-bought cake mixes for my chocolate cakes. This is a torte made from 'scratch'. Torte cake recipes are not necessarily any harder to make than regular cake recipes - the main difference tends to be in the number of layers, and in the fillings. They require a little more time, but they are well worth the extra minutes! 2 cups walnuts, chopped Mix nuts and chocolate. In a mixer, beat the egg yolks with sugar until light and fluffy. Then, mix with 1 2/3 cups nuts, chocolate, and crumbs, and mix well. Beat egg whites until stiff. Fold into the mixture above. Bake in a WELL-GREASED AND FLOURED 9 inch spring-form pan for 45 minutes. The traditional walnut filling is rich and decadent, but feel free, as always, to experiment! Frost with fudge frosting, and sprinkle with remaining nuts.
Cake recipes like this can be found in printed cookbooks dating back to the 18th century. For simplicity's sake, I've updated my version. Not only are the measurements different (butter the size of a walnut, etc), but some of the ingredients are found in a different form these days. It's not likely you will find cone sugar or loaf sugar anymore - unless you really know where to look. That said, there are some very modern tools around for turning this yellow (gold) cake into a truly golden masterpiece. It is possible to pick up edible gold leaf or glitter to sprinkle on the frosting, and thereby turn it into a true wonder for your holiday table! ½ cup butter Cream butter well, then add sugar and continue beating. Add the beaten yolks and vanilla. Mix thoroughly. Sift together the flour and baking powder, then add alternately with the milk to the butter mixture. Beat well, then pour into a WELL-GREASED AND FLOURED 9 inch square baking pan, or two 8 inch layer pans. Bake at 350° for 35 to 45 minutes, or till done (use toothpick test). This cake goes great with any butter cream or cream cheese frosting.
Another of Gram's best cake recipes! This was a family favorite for years, but when Gram stopped baking, it fell by the wayside. I have experimented with her hand-written recipe, and I believe I have come up with a pretty darned good facsimile of her famous (in the family, at least!) cake. If you like German chocolate, this is one of the best cake recipes to try! Though I've never had a German chocolate anything without the traditional frosting on it - I put the frosting recipe on the frosting page instead of here. Feel free to experiment - the mild flavor of the cake would probably be great with several of the selections there! ½ cup German sweet chocolate Melt the chocolate in boiling water. Then, cream together the butter and sugar until fluffy, add egg yolks, vanilla, and chocolate. Sift together, then add dry ingredients alternately with buttermilk. Fold in the egg whites. Pour into three GREASED pans, lined with waxed paper. Bake at 350° for 30 to 35 minutes. The filling and frosting for this wonderful cake are the same recipe... Frost tops with German Chocolate Frosting, leaving sides unfrosted.
This is one of the cake recipes that was graciously sent to me via an online group I belong to. ½ cup butter Caramel topping, if desired Additional coarsely chopped pecans, if desired 1. Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans. 2. In large bowl, beat cake mix, pumpkin, milk, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan. 3. Bake 43 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. 4. Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.
This most famous of cake recipes was developed in New York for a famous hotel. It was widely known then, and is coming back into vogue now. Because of its popularity, many people have found themselves rather intimidated by the idea of making one for themselves. Don't be!!! It is a very simple cake recipe, and one of the most elegant looking cakes to put on the holiday table! If you walk down the aisle at any grocery store, you'll find that several manufacturers have developed cake mixes for red velvet cake. I suggest you make it from scratch - it will taste better, and you'll definitely get rave reviews. Besides - when you see how easy it is - you might just start making all of your cakes from scratch! 1 cup shortening In the mixer, cream together the shortening, eggs and sugar. In a separate bowl, mix together the cocoa and food coloring. Add this paste to the shortening mixture. Sift the flour and salt together. Add to the batter alternately with the buttermilk. Add the vanilla. Fold in the baking soda and vinegar. Pour the batter into 2 GREASED 9-inch cake pans. Bake at 350° for 30 minutes or until done. Let cool on a cooling rack. Then remove the cakes from the pans. Frost with cream cheese or other favorite frosting.
This is another of my 18th century cake recipes - it was also one of the ones you can find in "Martha Washington's Cookbook"!! Several famous families in the country included this recipe in their family cookbooks. For that reason, it is one of my most treasured cake recipes. Again, edible leaf and glitter can truly turn this into a stunning masterpiece! 3 cups cake flour Sift flour once, then measure. Add baking powder, and sift together three times. Cut butter into small pieces and blend with the flour mixture, using a pastry blender. Mix together the milk and water, then add to the mixture. blend in sugar and vanilla, beating until smooth. Fold in the egg whites and pour into GREASED AND FLOURED 9x13 inch pan. Bake at 375° for 25 to 30 minutes. This cake traditionally was frosted with whipped cream, and topped with shredded coconut.
My cake recipes section just would not be complete without a recipe for a yule log. A traditional treat since before recipes were committed to paper, the yule log is widely known and well-loved. Though it is one of the more simple cake recipes, I personally have trouble with the rolling of the cake... Perhaps that is more because of all the 'extras' I get to eat than because it is difficult! The most fun part of making this cake, though, is decorating it!! You can do just about anything you like! The more love and imagination you put into cake recipes like this one - the better it will be. So, bake this cake and have fun with it!! There are plenty of fillings to use with this cake - other than the traditional whipped cream, and several frostings will also work well with it. If you wish to mold things with marzipan - that recipe is in the soft candy section of the site. The traditional fillingand frosting recipes are listed on the respective pages. ¾ cup cake flour, sifted Sift together the flour, cocoa and baking powder. In a mixer, beat until creamy. Add sugar slowly, beating until very thick. Then, add vanilla and water, and fold this into the mixture. Spread batter into a WELL-GREASED 15x10 inch pan which is lined with waxed paper. Bake at 375° for 12 minutes or until center springs back lightly when touched. Loosen cake around edges with a spatula; invert onto a clean towel which has been dusted with powdered sugar. Peel off wax paper. Roll up cake in the towel. Place on wire rack, seam side down to cool. Prepare the filling and spread on cake as directed. Chill cake overnight then frost.
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