Here we have a caramel cake made the truly old-fashioned way. This one is lighter than the one I initially discovered, but I think it’ll still be delectable. Let’s see how it turns out!
16 ounces (4 1/2 cups) cake flour
1 tablespoon baking powder
1 1/2 teaspoons salt
21 ounces (3 cups) sugar
16 tablespoons (2 sticks) soft butter
8 ounces (1 cup) milk, room temperature, divided
8 egg whites, room temperature, divided
1 tablespoon vanilla extract
Since childhood I’ve been amazed at the way carrots transform themselves when baked into a cake. You don’t even know they’re there. I remember thinking when I was a boy: someone’s gotta be pulling my leg. This carrot cake is a far cry from the overly dense, overly moist cakes that I ate as a […]
READ ONThe nuts and bolts of this cake recipe are pure Rose Levy Beranbaum, as found in her latest book, Rose’s Heavely Cakes. It differs mainly in the spicing, since in my universe a carrot cake is really a classic spice cake dressed up in hippie garb. This cake is moist but not overly so, and […]
READ ONRose Levy Beranbaum has done a great deal to popularize the so-called “one bowl” mixing method. She employs it in virtually all her cake recipes, and these chocolate layers are no different. Start by combining the boiling water and cocoa powder: Whisk until smooth and set aside to cool completely. Once that’s done, prepare your […]
READ ONThis is a variation on Rose Levy Beranbaum’s a classic chocolate butter cake: 2.25 ounces (1/3 cup) unsweetened cocoa (Dutch process) 8 ounces (1 cup) boiling water 3 large eggs (at room temperature) 2 1/4 teaspoons vanilla extract 8.25 ounces (1 3/4 cup + 2 tablespoons) sifted cake flour 10.5 ounces (1 1/2 cups) granulated […]
READ ONThis butter cake is made via the “one bowl” or “reverse creaming” method which delivers a very moist and tender layer indeed. If you’re on the hunt not for a box-mix-style cake (that would be one of the “high ratio” cake layer recipes in the cake layer section) but rather a classic old-school yellow cake […]
READ ONThis recipe is based on Rose Levy Berenbaum’s excellent All Occasion Downy Yellow Butter Cake, adapted slightly to my own tastes and techniques. Yellow Butter Cake 6 large egg yolks 1 cup milk 2 teaspoons vanilla 13 1/2 ounces (3 cups) cake flour, sifted 10 1/2 ounces (1 1/2 cups) sugar 1 tablespoon plus 1 […]
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