Cake

This recipe is one of those that has been passed around from person to person, its origin unknown. I’ve tinkered with it, replacing margarine with oil and adding whole wheat pastry flour. I also concocted the simple frosting, which makes this moist cake totally delectable. Our extended family’s favorite cake for birthdays and other special occasions, this demands just minutes of hands-on time.

This cake, with its alternating white and pistachio-flavored layers, was originally created for the wedding of Fraser Lewis and Matthew Edwards. All components of the cake—the cake layers, pastry cream, and buttercream—can and probably should be made at least a day in advance. If you plan to transport the cake, assemble the individual tiers first, giving them their final coat of buttercream, then stack them. Place the bottom tier (still on its cardboard round) on a wooden cake board at least four inches wider than the tier. To keep the cake from slipping, line the wooden board with a rubberized nonslip mat, or secure the cardboard round to the board with hot glue. If possible, pipe the decorations once you have reached your location; wait to garnish the cake with the flowers until it is positioned on the serving table.

This spectacular cake, created for Martha’s birthday several years ago, has since made memorable appearances at company events.

Tortes are common throughout central Europe, and Dobos is a popular one, named for the Hungarian chef who invented it in 1887.

Using only cake flour produces a cupcake that has a pure-white crumb.

This torte is best eaten the day it is baked, when the crust is still crisp. You will need a nine-inch bottomless tart ring; a springform pan will also work. Instead of making the jam, you can use 1 1/4 cups store-bought raspberry jam.

This rustic cake has the flavor and texture of an old-fashioned Eastern European dessert. Use either a nut grinder or food processor to grind pecans.

Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for twenty minutes before serving.

This is about the easiest cheesecake you can make—it takes only fifteen minutes to assemble and one hour to bake. Although rich, this cake is lighter than traditional cheesecakes because it calls for ricotta instead of cream cheese.

Sifting together the flour and sugar four times is essential to achieve the light, airy texture of this cake. You should also be very gentle when folding and transferring the batter so that the egg whites do not deflate. If your tube pan doesn’t have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool.

In traditional upside-down cake recipes, the fruit is first caramelized in a skillet. In our simplified version, the butter and sugar are creamed and spread into the cake pan; then the fruit is layered over the mixture and topped with cake batter.

We like to serve this cake warm, topped with a scoop of vanilla ice cream. If you wish, you can make it a day in advance and keep it at room temperature loosely covered with foil. When ready to serve, warm the cake on a parchment-lined baking sheet in a 300°F oven for fifteen to twenty minutes.

The combination of fresh fruit and whipped cream used to fill this cake, typically found in British desserts, is known as “fool.” You can substitute raspberries or boysenberries for the blackberries in this recipe.

This chocolate sponge cake should be baked the same day you plan to assemble the roulade, because it will be easier to fill and shape.

These traditional French cakes, usually baked in rectangular tartlet pans, are named for their resemblance to bankers’ bars of gold.

These lovely full-flavored cakes make a festive holiday dessert—but you can enjoy them any time of the year. The cakes can be baked a day in advance and kept in an airtight container at room temperature.

These moist almond cakes are glazed with a thin layer of white chocolate and then topped with crisp White Chocolate Cutouts. Feel free to use your imagination when it comes to shaping and decorating—customize your cakes with a favorite cookie cutter, or adjust the color of the glaze to suit your color scheme.

The dark, crunchy crust of a cannelé gives way to a delicate, pudding-like center. Cannelés are baked in specially designed three-inch-deep molds made of copper, tin, ceramic, or silicone. If you do not have eighteen molds, bake the cakes in batches.

Feel free to substitute 2 1/2 pounds of your favorite dried fruits for the ones called for here. If you choose larger fruits, such as pears or apples, be sure to cut them into a 1/4-inch dice before using. Cakes can be wrapped in plastic and kept at room temperature for up to three days or in the refrigerator for up to six months.

These cakes are traditionally served with unsweetened, fresh whipped cream. You can top them with fresh berries, if you like. The recipe is easily doubled.