Indice dei contenuti per One Layer Cakes 2023 in Bake from Scratch

A LOVE LETTER TO THE ONE-LAYER As much as I adore a lofty and beautifully decorated multilayer cake, these days, I’m far more likely to whip up an elegant single-layer bake for occasions where cake is deemed necessary. These one-layer cakes make cake-baking easier while still delivering delicious results and treats you’ll love to serve. The chapters delight in the pleasure of one-layer creations ideal for any time of year. The easy-to-serve and even-easier-to-eat sheet cakes, like Dark Chocolate Sheet Cake with Peanut Butter Frosting, feed a multitude without sacrificing on texture or flavor. I filled “Loaf Cakes” with loaves such as Fig-Brandy Cake that are lavish enough for a dinner party yet modest enough for nibbling alone in the kitchen. The “Snack Cakes” are anything but basic, especially Meyer…

MEYER LEMON SNACK CAKE WITH CRÈME FRAÎCHE GLAZE Makes 1 (9-inch) cake This zesty poppy seed-speckled cake is just as at home on the breakfast table as it is served as the finale of an elegant dinner. A mix of whole milk and Meyer lemon juice gives it an unbelievably tender crumb while imbuing every bite with the Meyer lemon’s unique floral flavor. Our Crème Fraîche Glaze rounds out this cake’s sweet notes with welcome tanginess. ¾ cup (170 grams) unsalted butter, softened1½ cups (300 grams) granulated sugar2½ tablespoons (11 grams) packed Meyer lemon zest3 large eggs (150 grams), room temperature½ teaspoon (2 grams) vanilla extract2¼ cups (281 grams) unbleached cake flour1 tablespoon (9 grams) poppy seeds1 teaspoon (5 grams) baking powder¾ teaspoon (2.25 grams) kosher salt½ teaspoon (2.5 grams)…

HUMMINGBIRD POKE CAKE Makes 1 (13x9-inch) cake If you like the iconic Southern layered hummingbird cake, then it’s impossible not to like its poke cake cousin: lightly caramelized pineapple sauce soaked into a fragrant banana cake crowned with tangy frosting. 3 cups (375 grams) all-purpose flour2 cups (400 grams) granulated sugar1 teaspoon (5 grams) baking soda1 teaspoon (3 grams) kosher salt1 teaspoon (2 grams) ground cinnamon1½ cups (336 grams) vegetable oil1½ cups (341 grams) mashed ripe banana¾ cup (180 grams) undrained canned crushed pineapple in juice3 large eggs (150 grams), room temperature1½ teaspoons (6 grams) vanilla extractPineapple Compote (recipe follows)Cream Cheese Frosting (recipe follows)Garnish: chopped toasted pecans 1. Preheat oven to 350°F (180°C). Spray a 13x9-inch baking pan with baking spray with flour. 2. In a large bowl, whisk together…

BUTTERSCOTCH COFFEE CAKE Makes 1 (10-inch) cake This coffee cake gets its tender crumb from a rich sauce mixed into the batter, and a crunchy pecan streusel inside and baked on top creates an addictive crunch. ½ cup (113 grams) unsalted butter, melted2 cups (440 grams) firmly packed light brown sugar, dividedButterscotch Sauce (recipe follows), divided2 large eggs (100 grams)1 teaspoon (4 grams) vanilla extract2½ cups (313 grams) all-purpose flour2¼ teaspoons (11.25 grams) baking powder½ teaspoon (1.5 grams) kosher salt¾ cup (180 grams) whole buttermilk1 cup (113 grams) chopped pecans2 teaspoons (4 grams) ground cinnamon 1. Preheat oven to 350°F (180°C). Spray a 10-inch tube pan with baking spray with flour. 2. In a medium bowl, place melted butter. Whisk in 1 cup (220 grams) brown sugar, ⅔ cup (180…

COFFEE TRES LECHES CAKES Makes 3 (5½x3½-inch) cakes In this coffee-laced take on a Latin American favorite, luscious mini pound cakes get soaked in the classic trinity of milks, with shots of espresso and coffee liqueur added in for good measure. Topped with meringue and a sticky coffee syrup drizzle, this cake offers custard-like texture with oodles of coffee flavor. 5 large eggs (250 grams), room temperature¾ cup (150 grams) granulated sugar1 teaspoon (4 grams) vanilla extract½ cup (113 grams) unsalted butter, melted and cooled1½ cups (188 grams) all-purpose flour1 teaspoon (5 grams) baking powder½ teaspoon (1.5 grams) kosher salt½ cup (120 grams) sweetened condensed milk½ cup (120 grams) evaporated milk¼ cup (60 grams) heavy whipping cream¼ cup (60 grams) brewed espresso, chilled3 tablespoons (45 grams) coffee liqueur*Meringue Topping (recipe…

CHOCOLATE CREAM ROULADE Makes 1 (10-inch) cake roll Just like a Swiss roll, only bigger, better, and baked from scratch. Adorned with your favorite Easter candy pressed into the silky Chocolate Ganache, this is the roulade for the dedicated chocoholics. 3 large eggs (150 grams), room temperature⅔ cup (133 grams) granulated sugar1 teaspoon (4 grams) vanilla extract½ cup (63 grams) all-purpose flour¼ cup (21 grams) Dutch process cocoa powder, sifted½ teaspoon (2.5 grams) baking powder¼ teaspoon kosher saltConfectioners’ sugar, for dustingSimple Syrup (recipe follows)½ cup (156 grams) dulce de lecheMilk Chocolate Buttercream (recipe follows)Chocolate Ganache (recipe follows)Garnish: whole candy-coated milk chocolate mini eggs, crushed candy-coated milk chocolate mini eggs 1. Preheat oven to 350°F (180°C). Spray a 15¼x10¼-inch rimmed baking sheet with baking spray with flour. Line bottom of pan…