This recipe makes two cakes, to be baked in loaf pans. I wouldn’t try using anything other than loaf pans…they work best for this recipe.
This is one of the best pound cakes I’ve ever eaten!
I doubled the ingredients for the syrup and spread them between the two cakes. I like a lot of syrup.
For the Cakes:
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
pinch of salt
2 1/3 cups sugar
1 1/2 teaspoons pure vanilla extract
6 large eggs, preferably at room temperature
2/3 cups heavy cream
zest of two lemons, finely grated
1 stick, plus 7 Tablespoons (15 Tablespoons) unsalted butter, melted and cooled
For the syrup:
1/3 cup water
1/4 cup sugar
juice of two lemons
Making the cakes:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8 1/2-4 1/2-inch loaf pans, dust the insides with flour and tap out the excess. Even if the pans are nonstick, it’s a good idea to butter and flour them. Place the pans on an insulated baking sheet or on two regular sheets stacked one on top of the other.
Sift together the flour, baking powder and salt.
Put the sugar and the lemon zest in a large bowl, working with your fingers, rub them together until the sugar is moist and thoroughly imbued with the fragrance of lemon.
Add the eggs and whisk them into the sugar, beating until they are thoroughly incorporated. Whisk in the extract, then whisk in the cream. Continuing with the whisk, or switching to a large rubber spatula, gently stir in the dry ingredients in 3 or 4 additions; the batter will be smooth and thick. Finish by folding in the melted butter in 2 or 3 additions. Pour the batter into the pans, smoothing with a rubber spatula.
Bake for 55 to 60 minutes, or until a knife inserted into the center of the cakes comes out clean. As soon as the cake goes into the oven, make the syrup. After about 30 minutes in the oven, check the cakes for color if they are browning too quickly, cover them lightly with foil tents.
Making the syrup:
Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil Remove the pan from heat and stir in the lemon juice. Pour the syrup into a heatproof bowl and let cool.
When the cakes test done, transfer them to a wire rack to cool for 5 minutes before unmolding them and turning them right side up on the rack. Place the rack over a baking sheet lined with wax paper and, using a thin skewer, cake tester or thin-bladed sharp knife, poke holes all over the cakes. Brush the cakes all over with the syrup, working slowly so that the cakes sop it up. Leave the cakes on the rack to cool to room temperature.
This is absolutely my favorite Chocolate Buttercream recipe. It’s smooth and thoroughly chocolaty, without being stiff and overly sweet like chocolate buttercream can sometimes become. I didn’t invent this Chocolate Buttercream it came to me by way of Joy the Baker.
The Best Chocolate Buttercream Frosting
makes enough to frost 24 cupcakes or one 8-inch layer cake
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 1/4 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
2 tablespoons milk
1/2 cup heavy cream
1/3 cup Ovaltine
Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 1-cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream.
This is the Easiest Cream Cheese Frosting you will ever find. It can be used on so many different cakes.
one 8-ounce packages cream cheese, room temperature
1/2 stick unsalted butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
Blend cream cheese and butter in a large bowl with an electric mixer set on low speed until combined, 30 seconds. Add sugar a little at a time on low speed, beating until the sugar is well incorporated, 1 minute. Add the vanilla, then increase speed to medium and blend the frosting until fluffy, 1 minute. Makes 3 cups.
Cream Cheese Frosting…
1 package (8oz.) cream cheese and 4 tablespoons unsalted butter, at room temperature.
Beat in large bowl.
Add powder sugar a little at a time on low speed, beating until the sugar is well incorporated, 1 minute.
I’m a sheet cake type of girl. I love the simplicity…the ease…the I-don’t-have-to-make-layer-cakes-if-I-don’t-want-to-dangit beauty of a sheet cake. With a sheet cake, it’s all about the cake, and very little about stacking and icing and crumb layers and balancing and cursing because you just don’t have it in you to create the beautiful layer cakes you see out in the world. (See: I Am Baker. Girl’s got talent.)
This is the red velvet cake recipe from my cookbook; I adapted it ever so slightly when I made it yesterday afternoon. And this time, instead of using the standard cream cheese frosting recipe that I was always indoctrinated to believe was a requirement for red velvet cake, I used the quickly-becoming-my-favorite frosting recipe from Tasty Kitchen: That’s the Best Frosting I’ve Ever Had, by Tasty Kitchen member MissyDew.
Guys, this frosting. It’s indescribable, and such a fantastic alternative to cream cheese frosting, which, while delicious, can sometimes be a little rich. And from what I’m told, this “Best…” frosting is actually the original frosting for red velvet cake, before cream cheese frosting burst onto the scene and inserted itself into the mix.
And after trying my first bite last night, it was instantly clear that these two things were M.F.E.O.
(If you know what that stands for, you watch way too many movies. Like me.)
Let’s make the cake!
Here’s what you need.
Begin by throwing cake flour and salt in a sifter
(Thanks to Bridget, who very kindly sent me a sifter after discovering during her visit here that I just use big, unwieldy fine mesh strainers to sift my dry ingredients.)
Sift them together…
And set them aside.
In a separate bowl, combine buttermilk…
Vanilla, and baking soda.
Whisk it together, then add a little vinegar. Set this aside, too.
Finally, in a separate small bowl, add 1 1/2 ounces of red food coloring. This is one-and-a-half bottles (the small size) of red food coloring. Shocking. But that’s how red velvet cake gets its color.
Add in cocoa powder…
And stir it together to make a paste. Set this aside for a minute.
To make the cake, beat shortening and butter together until it’s light and fluffy.
Scoop out a little of the sifted flour mixture…
And dump it into the mixer, mixing until just combined.
Next, add in a little of the buttermilk/egg mixture, mixing until just combined. Continue alternating the flour and buttermilk mixture, mixing well at the end. Be sure to scrape the sides of the bowl as needed.
I haven’t entered into the realm of scraping blades yet. Do they work?
Yum. And this makes a nice whitish cake if you’d like to omit the red step.
But I’m not going to omit the red step. For I am making red velvet cake. And I will not be thwarted!
Pour in the red mixture…
And beat until combined. You’ll need to scrape the sides of the bowl a couple of times to make sure all the white batter is incorporated.
Now, thoroughly spray a sheet pan with nonstick cooking spray. Get in the corners and crevices and hidden places. Spray, spray, spray.
Then pour the batter into the pan.
Then use a large spatula to spread the batter evenly.
Then, this is a VERY important step. Take the spatula…
And do this.
Yeesh. That makes my tongue look a little large and scary, doesn’t it?
Pretend you didn’t see that.
And it’s not my tongue. It’s…it’s Charlie’s.
Bake the cake for 20 minutes, then remove it from the oven and let it cool in the pan for another 20 minutes or so.
Place a large cutting board on top of the cake pan, then invert it to allow the cake to drop out of the pan. Allow the cake to totally cool, sticking it in the fridge or freezer to hasten the cooling if you’re in a hurry.
Make the frosting, and let me tell you something about the frosting after having made it several times: if, after making it, you feel like it “flopped”, you simply need to beat the heck out of it some more. In fact, I believe “beat the heck out of it” is a specific phrase included in the official instructions, and it really is true. There’ve been times I’ve make the icing and it’s appeared grainy or weird; but if I just beat the heck out of it some more, it redeems itself.
Plop the icing on the totally cooled (and slightly cool is best) cake, then spread it thinly with a knife.
Another frosting note: I got by with one recipe of the frosting, but it resulted in a pretty thin icing layer all around. I liked this, but if you prefer a thicker application of frosting, you might double the frosting recipe. You might not quite need it all, but you can just eat the extra for dinner.
I like to make a little grid with raspberries (or whatever little trinket suits you.)
Then you can just cut the cake into squares with a sharp knife. It’s best to rinse/wipe dry the knife after each cut to avoid dragging red crumbs into the icing like I did.
And this is why I like to turn sheet cakes out onto a surface before frosting them. Much easier to cut and serve!
Yum. This really is a lovely cake.
And you can do this to make it more…uh…”healthy.”
Forget I ever said that.
Whip this up sometime this spring. It’s bright and colorful and beautiful, but it’s also light, fluffy, and exceedingly delicious.
Here are the two printables, one for the cake and one for MissyDew‘s frosting:
Recipe: Red Velvet Sheet Cake
2-½ cupsCake Flour
1 teaspoonVanilla Extract
1 teaspoonBaking Soda
1-½ ounce, fluidRed Food Coloring
1-½ teaspoonCocoa Powder
Preheat oven to 350 degrees. Thoroughly spray a large (18 x 12) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.
Sift together cake flour and salt. Set aside.
In a separate bowl, stir together buttermilk, eggs, vanilla, and baking soda. Add vinegar and stir. Set aside.
In a separate small bowl, mix together cocoa and red food coloring. Set aside.
Cream together shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour the red mixture in and beat until combined.
Pour batter into prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes. Remove pan from oven and allow cake to cool in the pan for 20 minutes. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow cake to cool completely before icing.
(Ice with Tasty Kitchen recipe “That’s the Best Frosting I’ve Ever Had”. It’s perfect with this cake.)
Posted by Ree on April 4 2011
Recipe: That’s the Best Frosting I’ve Ever Had
1 cupGranulated Sugar (not Powdered Sugar!)
Bake your favorite chocolate cake and let it cool.
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.
Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.
Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to stay in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes about 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with more coconut.
Yield: 1 (3-layer) cake
Preparation time: 30 minutes
Cooking time: 25 minutes
Ease of preparation: Easy
Basic 1-2-3-4 Cake:
* 1 cup (2 sticks) butter, at room temperature
* 2 cups sugar
* 4 eggs
* 3 cups sifted self-rising flour
* 1 cup milk
* 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Yield: 3 layer cakes
Preparation time: 10 minutes
Cooking time: 25 to 30 minutes
Ease of preparation: Easy
* 1 1/2 cups sugar
* 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
* 1/8 teaspoon salt
* 1/3 cup water
* 2 egg whites
* 1 1/2 teaspoons pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high-speed with electric mixer for 7 minutes. Beat in vanilla.
Yield: Frosting for 1 layer cake or about 8 to 12 cup cakes
1 container (21-ounce) loaded mashed potatoes, Country Crock
1 tablespoon butter
1⁄2 cup shredded Romano cheese
1 cup all-purpose flour
In a medium saucepan, heat 1 inch of oil to 350 degrees F.
Place potatoes and butter in a microwave-safe bowl. Cover and microwave on high setting (100 percent power) for 2 1⁄2 minutes. Transfer potato mixture to a large bowl; add egg, cheese, and flour. Stir to combine. Shape into 1-inch balls. Working in batches, fry potato balls 3 minutes per side or until golden
1 package (12.6-ounce) Old World Italian Macaroni & Cheese Dinner with Parmesan & Romano Cheese Sauce, Kraft® Homestyle Deluxe
4 ounces cream cheese, softened
1⁄2 cup milk
1⁄2 teaspoon garlic salt
1⁄4 teaspoon ground black pepper
2 cups frozen sliced carrots
11⁄2 cups diced rotisserie chicken
1⁄4 cup plain bread crumbs
1⁄4 cup grated Parmesan cheese
2 tablespoons butter, melted
Preheat oven to 375°F. Remove bread crumb topping from Macaroni & Cheese Dinner; save for another use.
In a large saucepan, bring 6 cups of water to a boil. Stir in macaroni and cook for 7 minutes, stirring occasionally. Drain.
In a medium microwave-safe bowl, combine contents of cheese sauce pouch, cream cheese, milk, garlic salt, and pepper. Microwave on high for 11⁄2 to 2 minutes or until sauce is smooth, stirring every 20 seconds.
In a large mixing bowl, combine macaroni, carrots, and chicken. Fold in sauce and stir until well mixed. Transfer to a 2-quart casserole dish.
In a small bowl, stir together bread crumbs, Parmesan, and melted butter; sprinkle on casserole. Bake for 20 to 25 minutes or until golden and bubbling.
My name is Melissa and I live in Charlotte, NC. Join me and let's share some wisdom about the world of scrap metal recycling. If you are looking for tips and tricks for making money by selling scrap metal, please subscribe and tag along with me on this journey.
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