Cake

The cake layers can be wrapped well in plastic and refrigerated for up to 2 days; trim the tops just before assembling.

The cake layers can be wrapped well in plastic and refrigerated for up to 2 days; trim tops just before assembling. The frosting can be refrigerated in an airtight container for up to 3 days. Before using, bring to room temperature; beat with the paddle attachment on medium-low speed until smooth. The frosting can be refrigerated in an airtight container for up to 3 days. Before using, bring to room temperature; beat with the paddle attachment on medium-low speed until smooth.

Because there is no butter in the sponge cake, it will remain soft when frozen in the Lemon Semifreddo Cake.

For perfectly smooth slices, cut the layered cake with a hot serrated knife. The cake can be wrapped well in plastic wrap and stored in the freezer for up to 3 weeks.

The raspberries or blueberries peek through the top of this coffee cake, giving a hint of what’s inside.

A wonderfully moist cake (partly because of baby-food prunes), it’s perfect all on its own—no icing required!

This hefty snack cake gives you a double dose of carrots—such a scrumptious way to eat your vegetables!

This dessert captures all the smells and tastes of fall. Similar to its cousin, pineapple upside-down cake, it is easily prepared in a cast-iron skillet, then turned out on a plate along with its syrup. Sweet potatoes serve as a binder and sweetener in this cake. Serve it with a dollop of tangy crème fraîche or a little warm caramel sauce.

This dessert is always a hit in my cooking classes. The combination of chocolate, cinnamon, and smoky chipotle often appears in Southwest American and Mexican cuisine, and the flavors marry beautifully in a wood-fired cooking environment. If you want a bit more heat, add more chile paste. You can also add a touch of chile powder to the Cinnamon-Caramel Sauce.

Many dense cakes such as pound cake can be grilled with great success. The grilling lightly toasts the cake and adds depth to the flavor. Here, Joanne Weir shares her favorite Mediterranean version, grilled polenta cake topped with seasonal berries tossed in a fruit sauce. Note: Make the cake a day in advance, and the berry compote several hours in advance so the flavors have time to blend.

My dad enjoyed few desserts. For him, they needed to be simple and not very sweet. This uncomplicated cake, which he dubbed hobo cake because making it at campfire represented the simple life of a hobo, was one of his favorites. We enjoyed it at the campfire as well as around the comfort of our fireplace. You don’t have to be an accomplished baker to make this cake; it’s very easy and quite tasty. You can top each serving with a dollop of crème fraîche to bring it into the present time.

When I was growing up, my mom made this magical chocolate cake that doesn’t use eggs and is mixed in the pan it’s baked in. It’s the most moist chocolate cake I’ve ever tasted, and because no refrigerated ingredients are used, it’s perfect for camping. Crazy cake dates back to the Depression, but I don’t know where my mother found this recipe; it’s always been in her handwriting.