Tag Archives: cake

Mini chocolate dulce de leche cakes

Serves 6

  1. 6tb dulce de leche
  2. 1tsp kosher salt
  3. 8oz bittersweet or semi-sweet chocolate, chopped
  4. 8tb butter
  5. 2tb cocoa powder
  6. 6tb brown sugar
  7. 4 eggs
  • Butter 6 4oz ramekins, dust with cocoa powder and tap out excess. Divide 1-2 into ramekins and set aside.
  • In a double-boiler, melt 3-4. Remove from heat and add 5-6. Temper eggs and divide into ramekins.
  • Bake at 400 degrees for 15 minutes or until center is firm but still jiggly. Cool for 5 minutes and serve.

Strawberry cream cheese cake

Serves 12

  1. 5oz cake flour
  2. 1/2tb baking powder
  3. 1/2tsp salt
  4. 12-1/4oz sugar
  5. 5 eggs, 2 whole and 3 separated
  6. 1tb vanilla extract
  7. 2tb water
  8. 6tb butter, melted
  9. 1/4tsp cream of tartar
  10. 2lb strawberries, 2 dozen prettiest halved and remaining quartered
  11. 2tb kirsch
  12. 8oz cream cheese
  13. 2 cups cream
  • Whisk 1-2, 1/4tsp salt and 5-2/3oz sugar. Whisk in whole eggs, yolks, 2tsp vanilla and 7-8. Set aside.
  • Beat egg whites and cream of tartar until peaks start forming. Add 3tb sugar and beat to soft peaks. Fold 1/3 of mixture into batter. fold remaining mixture into batter.
  • Bake in a 9in x 2in cake or spring-form pan in the lower-middle of a 325 degree oven for 30-40 minutes. Cool for 10 minutes. Remove from pan and cool for 2 hours. Cake can be wrapped and held at room temperature for up to 1 day.
  • Meanwhile, toss quartered berries and 1-3/4oz sugar and rest for 1 hour. Strain and reserve juices and roughly chop berries. Simmer juice and kirsch until reduced to about 3tb, about 3-5 minutes, and toss with berries and 1/8tsp salt. Set aside.
  • Cream cream cheese with remaining sugar, salt and vanilla. Add cream and beat to stiff peaks. Set aside.
  • Cut cake into 3 layers. Take bottom layer and arrange 20 berry halves cut-side down around perimeter. Spread half of berry mixture in center. Spread a third of cream mixture over center and berries. Top with middle cake layer and repeat. Top with final layer, spread remaining cream and decorate with remaining berries. Cake can be refrigerated for up to 4 hours. Serve.

Malted chocolate cake

Serves 12

  1. 1-1/2 cups butter
  2. 12oz powdered sugar
  3. 1 cup malted milk powder
  4. 1/3 cup heavy cream
  5. 1tsp vanilla extract
  6. 1/4tsp salt
  7. 6oz milk chocolate, melted and slightly cooled
  8. 10oz malted milk balls, 1 cup crushed and remaining left whole
  9. 3 8in chocolate cake rounds
  • Cream butter. Cream in powdered sugar on low speed. Cream in 3-6. Cream in chocolate.
  • Spread 1 cup frosting over 1 round and top with half of crushed malt balls. Top with second round and repeat. Top with final round and evenly spread remaining frosting over top and sides. Decorate with malt balls and serve.

Brown sugar berry shortcakes

Serves 6

  1. 24oz or 4-1/2 blueberries, blackberries and raspberries
  2. 8oz or 1-1/2 cups strawberries
  3. 3/4 cup brown sugar
  4. 10oz flour
  5. 1tb baking powder
  6. 1/2tsp salt
  7. 10tb butter, 8tb chilled in 1/2in pieces and 2tb melted
  8. 1 egg
  9. 3/4 cup sour cream
  10. 2tb sugar
  11. 1 cup cream
  • Toss 1-2. Set aside 2 cups, add 5tb brown sugar and mash with a potato masher. Add back to whole berries and rest for 30 minutes.
  • Meanwhile, pulse 3tb brown sugar and 4-6 in processor about 15 times or until sugar no longer clumps. Pulse in chilled butter until texture resembles coarse meal, about 7 times. Mix egg with 1/2 cup sour cream and fold into mixture. Knead by hand lightly until dough comes together, use a large #10 ice cream scoop to divide dough into 6 mounds, brush with melted butter, sprinkle with sugar and bake on the upper-middle rack of a 375 degrees oven for 25-30 minutes. Can be made 1 day ahead.
  • Beat cream with remaining sour cream and brown sugar to stiff peaks. Halve cakes, divide berries and cream and serve.

Blueberry marble bundt cake

Serves 12

  1. 546g sugar
  2. 18tb butter
  3. 3 eggs + 1 yolk, beaten together
  4. 425g flour
  5. 1/2tb baking powder
  6. 3/4tsp baking soda
  7. 1/2tsp cinnamon
  8. 1-1/4tsp salt
  9. 3/4 cup butermilk
  10. 2tsp vanilla
  11. 1tb lemon zest + 4tb juice
  12. 3tb low- or no-sugar pectin
  13. 10oz or 2 cups blueberries, pureed
  • Cream 387g sugar with butter. Add eggs in a slow, steady stream with beater running. Beat in 4-7 + 1tsp salt and 9-10 + 2tsp zest/3tb juice in 5 additions, beginning and ending with dry ingredients. Cover bowl with plastic and set aside.
  • Heat remaining sugar, salt and zest with pectin and 4tb blueberries, stirring constantly, until simmering, about 3 minutes. Set aside and let cool. Mix in remaining juice and blueberries and rest until thickened, about 8 minutes.
  • Add half of batter to a 12 cup bundt pan. Run back of a spoon over batter to make a 1/2in deep track. Fill with half of blueberry mixture and fold into batter with a butter knife. Repeat and bake at 325 degrees for 70 minutes. Cool in pan for 10 minutes. Transfer to rack and cool for 3 hours. Serve.

Basic cake rounds and buttercream frosting

Makes 3 8in or 2 9in


  1. 10tb butter
  2. 10-1/2oz sugar
  3. 3 eggs
  4. 1/2 cup sour cream
  5. 1tsp vanilla extract
  6. 7-1/2oz flour
  7. 1tsp baking soda
  8. 1/2tsp baking powder
  9. 1/4tsp salt
  10. 1-1/4 cup boiling water
  11. 4oz unsweetened chocolate
  12. 1-1/2oz cocoa powder
  13. 1tsp espresso powder
  • Cream 1-2. Beat in eggs 1 at a time. Beat in 4-5. In 5 alternating additions, fold in 6-9 and 10-13, beginning and ending with dry ingredients.
  • Bake at 350 for 15-20 minutes for 8in or 25-30 for 9in. Cool for 10 minutes. Transfer to rack and cool for 2 hours.



  1. 9oz cake flour
  2. 12-1/4oz sugar
  3. 4tsp baking powder
  4. 1tsp salt
  5. 12tb butter, cut into 1tb pieces
  6. 1 cup milk
  7. 6 egg whites
  8. 2tsp vanilla extract
  • Whisk 1-4. Beat in butter 1tb at a time until pea-sized. Beat in half of 6-8 on med-high speed until fluffy. Beat in remaining 6-8 in med-low speed.
  • Bake at 350 for 18-22 minutes for 8in or 20-25 minutes for 9in. Cool for 10 minutes. Transfer to rack and cool for 2 hours.



  1. 8oz cake flour
  2. 10-1/2oz sugar
  3. 2tsp baking powder
  4. 3/4tsp salt
  5. 16tb butter, cut into 1tb pieces
  6. 4 eggs
  7. 1/2 cup milk
  8. 2tsp vanilla extract
  • Whisk 1-4. Beat in butter 1tb at a time until pea-sized. Beat in half of 6-8 on med-high speed until fluffy. Beat in remaining 6-8 in med-low speed.
  • Bake at 350 for 18-22 minutes for 8in or 20-25 minutes for 9in. Cool for 10 minutes. Transfer to rack and cool for 2 hours.


Makes 5 cups


  1. 7oz sugar
  2. 4 eggs
  3. 2tsp vanilla extract
  4. 1/4tsp salt
  5. 1lb butter, cut into 1tb pieces
  6. 6oz unsweetened chocolate, melted
  • Whisk 1-4 in a double-boiler until mixture reaches 160 degrees. Take off-heat.
  • Beat on med-high speed until cooled and light/airy, about 5 minutes. Reduce speed to medium and add butter 1 piece at a time; mixture may appear curdled but will smooth out. Increase speed to high and beat until fluffy. Stir in chocolate.



  1. 33tb butter
  2. 473g powdered sugar
  3. 1/4tsp salt
  4. 3tb + 1tsp cream
  5. 1tb + 1/2tsp vanilla extract
  • Cream butter. Beat in 2-3. Beat in 4-5. Increase speed to med-high and beat until fluffy. Can be refrigerated for 2 days; bring to room temp before using.

Cream cheese pumpkin roll

Serves 8-10

  1. 5 eggs
  2. 7oz sugar
  3. 1 cup pumpkin
  4. 4oz cake flour
  5. 2tsp pumpkin pie spice
  6. 1/2tsp baking soda
  7. 1/2tsp salt
  8. 8tb butter
  9. 8oz powdered sugar
  10. 8oz cream cheese, cut into 1tb pieces
  11. 1/2tb vanilla extract
  • Beat 1-2 until pale and thickened, about 5-10 minutes. Beat in pumpkin. Sift 4-7 and fold in. Bake in a greased parchment-lined 18in x 13in baking sheet at 350 degrees for 15 minutes.
  • Dust a piece of parchment with powdered sugar. Transfer cake to parchment, discarding old parchment. Roll tightly and cool for 1 hour.
  • Meanwhile, beat 8-9 until fluffy, about 2-3 minutes. Beat in cream cheese 1 piece at a time. Beat in vanilla.
  • Unroll cake and spread frosting, leaving a 1in border. Re-roll, discard parchment, wrap in plastic and chill for 1 hour, or up to 2 days. Dust with powdered sugar and serve.