"I take great pride in handcrafting all my cakes from scratch, with a particular fondness for Carrot, Spice, Applesauce, and other uniquely flavored creations. These recipes have brought joy to countless customers, family members, friends, and students over the years. I invite you to indulge in the delightful cakes listed below, each meticulously curated to offer an exceptional culinary experience.
Before making cakes batter, preheat oven, have all ingredients at room temperature.
White Chocolate Cake
Ingredients:
6 oz. white chocolate
1/2 cup hot water
1 cup butter
1 cup sugar
4 egg yolks
1 teaspoon vanilla extract
2 1/2 cups sifted unbleached cake flour.
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten.
1 cup flaked coconut, processed to make coconut finer.
1 cup toasted pecans or walnuts, chopped.
Instructions:
Preheat oven to 325-335°F degrees.
Melt white chocolate in the 1/2 cup hot water; set aside to cool.
Cream together the butter and sugar until fluffy.
Beat in the egg yolks, one at a time, and beating well after each addition.
Add the cooled melted chocolate mixture and vanilla.
Sift the flour, soda, and salt together and add alternately with the buttermilk. Do not overmix!
Fold in the stiffly beaten egg whites. Gently stir in the pecans and coconut.
Bake in three 8-9" greased and floured or parchment-lined cake pans for approximately 25 to 30 minutes or until done. Do not overbake. Cool and refrigerate layers completely before frosting.
Tomato Soup Spice Cake (or) Pumpkin Spice Cake
Ingredients:
1/2 cup vegetable oil or melted un-salted butter.
2/3 cup brown sugar, packed.
2/3 cup white sugar or extra brown sugar
2 eggs
1/4 cup milk
1 (10.75 ounce) can Condensed Tomato Soup *See Note
2 cups all-purpose flour
4 teaspoons baking powder.
1 teaspoon baking soda
1 teaspoon cardamon
1 teaspoon ground cinnamon
1 1/2 teaspoons ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
Instructions:
Preheat oven to 325-335°F degrees.
In a large mixing bowl, combine shortening and sugar until well blended; add eggs, milk, and tomato soup, and mix well.
In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, allspice, cloves, and nutmeg.
Add dry ingredients to wet ingredients, blending on low speed until mixed, then beat on medium speed for 4 minutes.
Pour batter into prepared pans and bake in two 8" greased and floured or parchment-lined cake pans for 40-50 minutes or until done.
Cool in pan on wire rack before frosting.
Carrot Cake
Ingredients:
4 extra large eggs
1 1/3 cups vegetable or canola oil
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 cups all-purpose unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon cardamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
3 cups finely grated carrots, processed to make finer.
1 cup walnuts or pecans toasted & chopped.
Instructions:
Preheat oven to 325-335°F degrees.
In a large bowl, mix together eggs, oil, sugars, and vanilla.
Sift together flour, baking soda, baking powder, salt, cinnamon, and cloves; mix until blended.
Add grated carrots and nuts and mix until just combined.
Pour batter into prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Stout Chocolate Cake
Ingredients:
2 cups stout or dark beer, such as Guinness (may add extra water or milk to equal 2 cups)
2 cups (4 sticks) unsalted butter
1 1/2 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
4 cups King Arthur Unbleached All-Purpose Flour
4 cups sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
4 large eggs
3/4 cup sour cream
Instructions:
Preheat the oven to 325-335°F degrees. Prepare cake pans by lining them with parchment paper circles.
For the cake, place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove from heat and add the cocoa powder. Whisk until smooth and set aside to cool to room temperature.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In another large mixing bowl, beat together the eggs and sour cream.
Add the stout-cocoa mixture to the egg mixture and mix to combine.
Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl and mix again for 1 minute.
Divide the batter equally among the prepared pans and bake for 35 minutes or until a cake tester inserted into the center comes out clean.
Remove the cakes from the oven and cool on a rack for 10 minutes before turning them out of their pans. Allow the cakes to finish cooling completely before frosting.
For those craving more delicious scratch cake recipes, I highly recommend exploring the extensive collection available at King Arthur Flour Recipes. Happy baking and savoring the art of homemade goodness!"
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