Is there any dessert that cries out celebration more than cake? I doubt it. These six cake recipes are perfect for any celebration, especially the appropriately named Celebration Cake and the World's Best Chocolate Cake. Enjoy!
STUFFED PINATA CAKE
This is from The Food Network, and begins, “Your guests will certainly be delighted by the sight of this bright cake. But make sure they don't put their cameras away too soon: once you cut into it, a candy surprise comes spilling out!”
Total: 3 hours 15 minutes; Active: 1 hour 5 minutes; Yield: 8 to 10; Level: Intermediate
To view this online, go to http://www.foodnetwork.com/recipes/stuffed-pinata-cake.
Ingredients
Frosting:
1 cup sugar
2 teaspoons freshly squeezed lemon juice
Pinch fine salt
6 large egg whites
4 sticks (1 pound) unsalted butter, cut into 1 1/2-inch chunks, at room temperature
5 cups sweetened shredded coconut
Filling and Decoration:
Blue, orange, yellow, purple and pink food coloring
2 cups of your favorite small and soft candies (none in wrappers), such as gummies or candy-covered chocolates
Cake:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
1 cup whole milk, at room temperature
1 tablespoon pure vanilla extract
3 large eggs plus 1 large egg yolk, at room temperature
1 1/2 cups sugar
DirectionsFor the cake: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with butter and line the bottom of each with parchment.
Whisk together the flour, baking powder and salt in a medium bowl. Whisk the milk, vanilla, eggs and egg yolk together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium high until light and fluffy. Add about a third of the flour mixture and beat on medium low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium low until incorporated, scraping down the sides of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour.
Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the cake pans on a rack.
For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
Add the sugar, lemon juice, salt and egg whites to the mixer bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue beating on medium-high speed. The mixture will deflate and appear curdled. Continue beating until the frosting comes back together to a smooth and spreadable consistency. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable, then beat until light before using.)
For the filling and decoration: Dye the coconut: Have ready 5 resealable plastic bags or plastic containers. Put 1 1/2 cups of the coconut in one container with 6 to 8 drops of blue food coloring. Put 1 cup of coconut in the second container with 5 to 6 drops of orange food coloring, 1 cup of coconut in the third with 5 to 6 drops yellow food coloring and 1 cup of coconut in the fourth with 6 to 8 drops purple food coloring. Put the remaining 1/2 cup coconut in the fifth container with 4 to 5 drops pink food coloring. Seal each container and shake vigorously until the coconut is evenly dyed. Add more food coloring 1 drop at a time as needed to get bright, vibrant colors.
Assemble the cake: Cut a 4-inch circle out of the center of each cake (reserve the small cut-out cake rounds). Put one of the cake rings on a cake stand or serving platter and frost with about 1 cup of frosting. Put the other cake ring on top and push down slightly. Fill the hole with candy. Cut one of the reserved cake rounds in half horizontally to make 2 thinner rounds. Use one to fill the hole on top of the cake. Frost the top and sides of the cake with the remaining frosting.
Cut a strip of parchment about 30 inches long and 3 inches wide. Wrap this parchment around the cake like a collar, leaving 1 inch of frosting exposed around the bottom perimeter of the cake. Pack some of the blue coconut onto the exposed frosting to make your first strip of color. Lift the collar up another 1 inch and do the same with the orange coconut. Remove the collar and fill the remaining inch of frosting with the yellow coconut. For the top, make 1-inch-wide rings, starting on the outside and working your way in, with the purple, pink, blue and orange coconut until the top is completely covered. Let sit at room temperature for at least 1 hour before serving.
COCONUT LAYER CAKE
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter. This is a great dessert to make in advance. You can bake the cake layers up to 3 days ahead and store them, well-wrapped in plastic, in the refrigerator. The frosted cake will keep for 2 days in the fridge as well, either under a cake dome or overturned bowl, or loosely tented with foil. Just make sure to bring the cake to room temperature before serving.” Yield: 8 to 12 servings; Time: 2 hours, plus cooling.
This was featured in “A Sugar Rush, Not Crush”, and can be viewed online here.
Also, to find more layer cakes, click here. Also, check out Melissa’s guide, “How to Frost a Cake”.
Ingredients
For the Cake:
2 sticks unsalted butter, softened, plus more for pans
2 cups all-purpose flour, plus more for pans
1/2 teaspoon fine sea salt
2 teaspoons baking powder
3/4 cup granulated sugar
3 eggs, separated, plus 3 whites
1 1/2 cups cream of coconut
1 1/4 cups unsweetened coconut milk
2 tablespoons coconut or dark rum
7 tablespoons freshly squeezed orange juice
3 cups unsweetened shredded coconut
For the Frosting:
2 sticks unsalted butter, softened
2 cups cream cheese, at room temperature
2 teaspoons vanilla extract
7 1/4 cups/2 pounds confectioners’ sugar
2 3/4 cups unsweetened shredded or flaked coconut, toasted
Preparation
Make the Cake:
Grease 3 8-inch cake pans and dust with flour. Heat oven to 350 degrees.
Whisk together flour, salt and baking powder in a bowl and reserve. Place butter and sugar in the bowl of a standing mixer fitted with paddle attachment and beat until fluffy, about 2 to 3 minutes. Add 3 egg yolks, 1 at a time, beating after each addition and scraping down sides of bowl with spatula. Lower speed and gradually add flour mixture. Batter will be thick and pasty.
Whisk together cream of coconut, coconut milk, rum and orange juice. Alternately add shredded coconut and the orange juice mixture to the batter.
In the clean bowl of a standing mixer fitted with the whisk attachment, whip 6 egg whites until soft peaks form. Gently fold into batter.
Divide batter evenly among prepared pans. Bake for 45 to 60 minutes. Cool in pans on wire rack. Unmold cakes once cool.
Make the Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese. Add vanilla extract. Gradually add confectioners’ sugar, scraping down sides of the bowl with a rubber spatula. Mix until combined and fluffy.
Spread 1/4-inch-thick layer of frosting on top of the first layer of cake. Sprinkle with toasted coconut. Place next cake layer on top and repeat with frosting and coconut. Repeat with the third layer, spreading frosting on top and around sides of cake. Hold cake steadily in one hand and use other hand to pat remaining coconut onto edges of cake.
CELEBRATION CAKE
This comes from Seattle’s own Macrina Bakery. I’m on their mailing list (they send out the yummiest recipes!), and I highly recommend signing up.
If I’m ever out in Seattle, I fully intend to pay a visit to any of their bakeries…
According to Macrina’s Leslie Mackie, “This is one of my favorite birthday or special occasion cakes. The natural sweet flavor of toasted coconut layered with fresh summer berries and lemon cream makes for a light yet decadent summer treat.”
To view this online, click here.
INGREDIENTS: COCONUT CAKE
1 cup shredded, unsweetened coconut 1 cup coconut milk
5 egg whites
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
2-1/4 cups cake flour
1-3/4 cups granulated sugar
1 tablespoon + 1 teaspoon baking powder 1 teaspoon salt
12 tablespoons (1-1/2 sticks) unsalted butter, room temp.
2 pints fresh raspberries (for assembly)
LEMON CREAM
3 egg yolks
1/2 cup granulated sugar
1/3 cup lemon juice
3 tablespoons unsalted butter 1 cup whipping cream
WHITE CHOCOLATE FROSTING
12 ounces white chocolate chips
8 ounces unsalted butter, room temp. 1 pound cream cheese, room temp.
2 tablespoons fresh lemon juice
DIRECTIONS: COCONUT CAKE
Preheat oven to 325°F. Spread coconut evenly on a rimmed baking sheet and toast for 3 minutes. Toss with tongs to toast evenly and return to the oven for 3 minutes. Remove from oven and transfer to a bowl. Set aside.
In a medium bowl, combine the coconut milk, egg whites, and almond and vanilla extracts. Mix with a whisk and set aside.
Sift flour, sugar, baking powder and salt into the bowl of a stand mixer. Add the toasted coconut and mix on low speed using the paddle attachment for 30 seconds. Cut butter into small cubes and add to the flour mixture. Mix on low speed until it is coarse and crumbly with no visible pieces of butter, approximately 4 minutes. Add half the wet ingredients and mix on medium speed for 30 seconds. Scrape down the sides of the bowl with a spatula and add the remaining wet ingredients, mixing for another 30 seconds. Scrape the bowl again to ensure it is well incorporated.
Prepare a 12" x 18" baking sheet pan with 1/2" rim by brushing it with oil and lining the bottom with parchment paper. Pour batter into prepared pan and bake on the center rack for 25 minutes or until the top is golden brown. When cool, run a knife around the edge of the cake and invert onto another sheet pan. Gently remove parchment paper and then cut three 7" circles of cake. You will have excess cake scraps, which make great trifle with fresh berries and whipped cream. Cover cake circles until ready to assemble layer cake.
LEMON CREAM
Combine egg yolks, sugar and lemon juice in a medium stainless steel bowl and mix well with a whisk. Place the bowl on top of a saucepan filled with 2" of simmering water. Whisking constantly, slowly cook for about 10 minutes. You don’t want to cook this too fast or the egg will scramble. As it thickens you will see ribbons form in the custard. Add the butter and continue whisking until it is dissolved. Remove bowl from the saucepan and whisk to cool slightly. Cover with plastic wrap, allowing it to rest on the surface of the lemon curd.
Cool in the refrigerator for 30 minutes.
Whip the heavy cream to medium stiff peaks and fold into the chilled lemon curd. Set aside in the refrigerator.
WHITE CHOCOLATE FROSTING
Place the white chocolate into a medium stainless steel bowl. Place the bowl over a saucepan filled with 2" of simmering water. Stir with a rubber spatula until it is completely melted. Remove bowl from the saucepan and cool to room temperature.
Place the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat until the mixture is completely smooth, approximately 3-6 minutes. Add the lemon juice and then the melted white chocolate. Mix until all ingredients are fully incorporated. If it is too soft (this can happen if your room temperature is warm) chill in the refrigerator for 20 minutes before using.
ASSEMBLY
Begin layering the cake using a single cut layer at the base. Top with a 1/2" thick layer of lemon cream and a single layer of raspberries. Keep a 1" border at the edge of cake so when the additional layers are added it doesn’t push the filling out. Repeat with the second layer and top with the final layer. Place the cake into the refrigerator or freezer to chill for 20 minutes.
To add a crumb coat (a base coat of frosting that allows for a perfect finish), spread the sides and top with a thin layer of frosting. Chill for 30 minutes.
To add the finishing coat of frosting, start by covering and smoothing the sides before completing the top. You can add some color by taking a small portion of the white chocolate frosting and mixing a little bit of food coloring into it. Then smooth onto the sides to create color blushes. Don’t be afraid to be creative!
Chill this cake for 1-1/2 hours before serving so that it is completely set. Decorate with fresh garden flowers and raspberries.
WORLD’S BEST CHOCOLATE CAKE
This is from Yotam Ottolenghi in The New York Times cooking e-newsletter. The recipe begins, “The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World’s Best Chocolate Cake." It could actually be called lots of things: “world’s easiest cake,” possibly, requiring nothing more than one large bowl to make it all in. Or “most versatile cake,” given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.”
Yield: 12 servings; Time: 1 1/2 hours, plus cooling.
This was featured in “Yotam Ottolenghi on Creating Recipes for His Cookbook ‘Sweet’” and can be viewed online here.
Ingredients
For the Cake:
1 cup plus 1 1/2 tablespoons unsalted butter (2 sticks plus 1 1/2 tablespoons), at room temperature and cut into 3/4-inch cubes, plus extra for greasing the pan
7 ounces dark chocolate (70 percent cocoa solids), chopped into 3/4-inch pieces
1 1/2 teaspoons instant coffee granules, dissolved in 1 1/2 cups boiling water
1 1/4 cups granulated sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 3/4 cups plus 2 tablespoons self-rising flour (see note)
1/3 cup Dutch-processed cocoa powder, plus 1 1/2 teaspoons, for dusting
1/4 teaspoon salt
For the Chocolate Ganache (Optional):
7 ounces dark chocolate (70 percent cocoa solids), broken or chopped roughly into 3/4-inch pieces
3/4 cup heavy cream
1 tablespoon light corn syrup
1 tablespoon unsalted butter, at room temperature
For the Espresso Cinnamon Mascarpone Cream (Optional):
1 1/2 cups plus 1 tablespoon heavy cream
3/4 cup mascarpone
Scraped seeds of 1/2 vanilla pod
2 1/2 teaspoons finely ground espresso
3/4 teaspoon ground cinnamon
2 1/2 tablespoons confectioners’ sugar
Preparation
Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don’t think you have missed something; this is how it should be.
Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don’t worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it’s not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.
ROCKY ROAD CAKE
Years ago, I'd gone back to school at the local junior college, something that eventually took way longer than I'd anticipated: a few years here, a couple of semesters there, until I finally graduated in 2002. (Hooray!!!)
One of the classes that was required to graduate was a speech class. One week we had to give a demonstration speech. One of the students demonstrated how to make this cake. After her short demonstration, she passed out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
This recipe can also be found in my e-cookbook Off the Wall Cooking.
1 C chopped nuts
4 eggs
1 C raisins
1 C mayonnaise
1 C mini-marshmallows
1 C water
6 oz. package of chocolate
1 package (18.25 oz) Devil’s Food cake mix with pudding
Grease and flour 2 9” pans. Preheat oven to 350 degrees.
Mix first four ingredients in medium-size bowl.
In large bowl at low speed, mix cake mix, eggs, mayo and water until blended. Increase speed to medium and beat for 2 minutes. Stir the nut mixture into the cake batter, then pour into greased and floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Place ingredients in bowl and cream together. When cake is cool, ice. ENJOY!
RED VELVET CAKE
We lived in Connecticut for several years while I was growing up. During this time, a lady called the local radio station and said she’d recently returned from a trip. During a stay in a fancy hotel with her husband, she had this cake in their restaurant. Returning home, she wrote to the hotel and requested a copy of the recipe, saying she’d pay for it. She received a copy of the recipe, along with a bill for $300. (This was during the mid-1960s.) Furious over the bill, she proceeded to read the recipe over the air.
1/2 C butter (note)
1/4 tsp. salt
1 1/2 C sugar
1 C buttermilk
2 eggs, well beaten
1 T vinegar
1 tsp. vanilla
1 tsp. baking soda
2 T cocoa
2 1/4 C flour (sifted)
2 oz. red food coloring
Preheat oven to 350 degrees. Grease & flour two 8" round pans. Cream butter & sugar. Add eggs. Make paste of food coloring & cocoa. Add to 1st mix. Add salt & buttermilk alternately with flour. Add vanilla. Dissolve soda in vinegar & add this last. Blend all ingredients, as little as possible. Pour into pans & bake for 30-40 minutes. When cool, split each layer horizontally.
FROSTING FOR RED VELVET CAKE
1 C butter (note)
1 C milk
1 C sugar
1 tsp. vanilla
5 T unbleached flour
Cream butter with sugar. Cook flour & milk in saucepan until very thick, stirring the whole time. Cool. Combine 2 mixes & add vanilla, using electric mixer. Spread on cake.
NOTE: Butter must be used in the frosting, otherwise the frosting will liquefy & refuse to harden. In the cake itself, though, margarine may be used. Also, if two 9" round pans are used, layers don’t need to be cut in half.
