TOP 30 Types Of Cake, Explained
RECIPES BAKING CAKE AND CUPCAKE RECIPES
Bright And Sunny Lemon Lavender Cake Recipe
Julie Kinnaird/Tasting Table
BY JULIE KINNAIRD/APRIL 15, 2024 7:45 PM EST
The aromas of lemon and lavender have a way of transporting you to a warm, sun-drenched spot. Not only do their scents pair beautifully together, but the bright citrus and sweet floral qualities of their flavors can combine to make for dreamy desserts, like this bright and sunny lemon lavender cake, which comes to us courtesy of recipe developer Julie Kinnaird. Kinnaird infuses delicate white chocolate-flavored cake layers by brushing them with a lavender simple syrup, then fills them with a tangy lemon curd. The cake is iced with a silky smooth Swiss meringue buttercream that has a touch of lavender extract. Candied lemon wheels add visual appeal and an additional zingy lemon garnish to nibble on. This cake is ideal for special occasions or simply to welcome spring and summer days ahead.
Although there are multiple steps involved in making the bright and sunny lemon lavender cake, if you can plan ahead it will help you to enjoy the process. The candied lemon wheels, lavender simple syrup, lemon curd filling, buttercream, and cake layers can all be made in advance to make assembling and decorating a breeze. The result is a show-stopping cake with a perfect harmony of flavors and textures.
Gather the bright and sunny lemon lavender cake ingredients
Julie Kinnaird/Tasting Table
For this recipe, choose lemons that have fleshy bright yellow peels and feel ripe and juicy when squeezed. You will use the lemon juice and zest in the curd, as well as a whole lemon for the candied lemon wheels. You will need granulated sugar to make the candied lemon, the lavender simple syrup for soaking the cake layers, the lemon curd, the cake layers, and the Swiss meringue buttercream. Bleached cake flour is essential for achieving a delicate, tender crumb and true white chocolate adds a melt-in-your-mouth texture. We use baking powder and egg whites to leaven the cake layers, along with whole milk for moisture. You will need salt for the cake, lemon curd, and buttercream along with good-quality unsalted butter. Vanilla extract is used for baking the cake and for flavoring the buttercream. You will also want a bit of pure lavender extract to give the buttercream a boost. Dried culinary lavender is necessary for infusing the simple syrup (more on that below). Last, have fun with some lavender-colored sprinkles or paste food color for tinting your icing.
Step 1: Start making the candied lemon
Julie Kinnaird/Tasting Table
To make the candied lemon, combine the sugar, water, and lemon slices in a wide saucepan and bring to a boil.
Step 2: Simmer the lemons
Julie Kinnaird/Tasting Table
Reduce the heat to medium-low and simmer the lemon slices for 20 minutes or until the peels are translucent.
Step 3: Transfer the lemon wheels to a rack
Julie Kinnaird/Tasting Table
Transfer the slices to a rack to cool and allow to dry for at least 8 and up to 24 hours.
Step 4: Start making the lemon curd
Julie Kinnaird/Tasting Table
For the lemon curd, whisk together the yolks and sugar until pale yellow in a medium bowl.
Step 5: Combine the lemon juice and butter in a saucepan
Julie Kinnaird/Tasting Table
In a medium saucepan, combine the lemon juice, butter, salt, and zest, heating gently until the butter has melted.
Step 6: Temper the egg yolk mixture
Julie Kinnaird/Tasting Table
Temper the egg mixture by slowly drizzling in the warm butter mixture, whisking constantly.
Step 7: Cook the lemon curd
Julie Kinnaird/Tasting Table
Transfer the curd base back to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until thickened but not boiling.
Step 8: Strain the curd
Julie Kinnaird/Tasting Table
Strain the curd into a medium glass bowl.
Step 9: Chill the curd
Julie Kinnaird/Tasting Table
Cover the curd with plastic on the surface to prevent a skin from forming and place the bowl in the refrigerator to chill completely while baking the cakes (about 1 hour).
Step 10: Preheat the oven
Julie Kinnaird/Tasting Table
Preheat the oven to 350 F.
Step 11: Prepare the cake pans
Julie Kinnaird/Tasting Table
Grease and line the bottoms of two 9-inch round cake pans with parchment paper.
Step 12: Create a double boiler
Julie Kinnaird/Tasting Table
Create a double boiler by bringing an inch of water to a simmer in a saucepan.
Step 13: Melt the white chocolate
Julie Kinnaird/Tasting Table
Turn off the heat and place the white chocolate in a heat-proof bowl over the pan, stirring frequently until the chocolate is melted. Remove the bowl and set aside.
Step 14: Whisk together the egg whites and vanilla
Julie Kinnaird/Tasting Table
In a separate bowl, whisk together the whites and vanilla extract until slightly foamy.
Step 15: Mix together the dry ingredients for the cake
Julie Kinnaird/Tasting Table
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Step 16: Add the butter and milk to the dry ingredients
Julie Kinnaird/Tasting Table
Add the butter and milk and use a hand mixer (or stand mixer) to incorporate on low speed, then increase the speed to high and beat for a minute longer.
Step 17: Add the egg white mixture in two batches
Julie Kinnaird/Tasting Table
Add the egg white mixture in two batches, beating for about 30 seconds after each addition and scraping down the sides of the bowl.
Step 18: Mix in the white chocolate
Julie Kinnaird/Tasting Table
Add the melted and cooled white chocolate and beat until fully incorporated.
Step 19: Divide the batter between the two cake pans
Julie Kinnaird/Tasting Table
Divide the batter between the two cake pans and smooth the tops
Step 20: Bake the cakes
Julie Kinnaird/Tasting Table
Bake the cakes for 25-30 minutes or until they're light golden brown and a toothpick inserted in the center comes out clean.
Step 21: Cool the cakes
Julie Kinnaird/Tasting Table
Cool the cakes completely in the pans on racks, then turn them out.
Step 22: Start the lavender simple syrup
Julie Kinnaird/Tasting Table
While the cakes are baking prepare the lavender simple syrup by combining the sugar, water, and dried lavender in a small saucepan.
Step 23: Steep the lavender simple syrup
Julie Kinnaird/Tasting Table
Bring the mixture to a boil, turn off the heat, and cover for 30 minutes to steep.
Step 24: Strain the syrup
Julie Kinnaird/Tasting Table
Strain the syrup into a jar or small bowl to cool and set aside.
Step 25: Start the Swiss meringue buttercream
Julie Kinnaird/Tasting Table
Start the buttercream by adding the water and ¾ cup of the sugar to a small saucepan.
Step 26: Cook the sugar and water until dissolved
Julie Kinnaird/Tasting Table
Stir until the sugar is dissolved. Slowly heat the mixture while constantly stirring until it starts to bubble.
Step 27: Cook until large bubbles form
Julie Kinnaird/Tasting Table
Continue to cook until large bubbles form.
Step 28: Beat the egg whites and salt
Julie Kinnaird/Tasting Table
Meanwhile, in a stand mixer beat the egg whites and salt until foamy.
Step 29: Add the cream of tartar
Julie Kinnaird/Tasting Table
Add the cream of tartar and beat until soft peaks form.
Step 30: Add the remaining sugar
Julie Kinnaird/Tasting Table
Gradually add the remaining ¼ cup sugar and beat until stiff peaks form.
Step 31: Drizzle in the hot sugar syrup
Julie Kinnaird/Tasting Table
Slowly and carefully drizzle the cooked sugar mixture into the whipped egg whites with the mixer running constantly.
Step 32: Whip the whites until cool
Julie Kinnaird/Tasting Table
Beat at high speed until the mixture has cooled to room temperature (this may take up to 10 minutes).
Step 33: Add extracts and butter to cooled whites
Julie Kinnaird/Tasting Table
Turn the mixer down to medium speed and add the vanilla and lavender extracts. Add the butter one piece at a time until the mixture comes together and is silky, increasing the speed once the butter is incorporated.
Step 34: Start assembling the cake
Julie Kinnaird/Tasting Table
To assemble the cake, place one layer on a plate or platter.
Step 35: Brush the cake with lavender simple syrup
Julie Kinnaird/Tasting Table
Brush on some of the lavender simple syrup to moisten the top.
Step 36: Pipe buttercream around the edge of the cake
Julie Kinnaird/Tasting Table
Use a pastry bag fitted with a large round tip to pipe a circle of buttercream around the edge of the cake top. This helps hold in the filling.
Step 37: Spread on the lemon curd
Julie Kinnaird/Tasting Table
Spread the lemon curd evenly on the cake.
Step 38: Place the top layer on the cake and brush with the syrup
Julie Kinnaird/Tasting Table
Brush the top of the second cake layer with the syrup and place it top-side down on the lemon curd. Brush the cake with the remaining syrup.
Step 39: Ice and decorate the cake with the candied lemon
Julie Kinnaird/Tasting Table
Ice the cake with the buttercream, adding decorative piping or food coloring, if desired. Press the candied lemon slices into the icing on the sides of the cake or use to garnish the top.
Step 40: Chill and serve the cake
Julie Kinnaird/Tasting Table
Chill the cake completely and then slice and serve. Cover and store the leftover cake in the refrigerator.
What is culinary lavender?
Julie Kinnaird/Tasting Table
Culinary lavender is selected from specific varieties that have a more restrained aroma and flavor due to a lower essential oil content in the flowers. English lavender or "true lavender" is typically the type dried for culinary preparations. Culinary lavender is also grown without using pesticides or other harmful compounds that you don't want to ingest.
The key to cooking or baking with lavender is to use restraint. Too much lavender will lead to a soapy or perfumy quality in your food that can be off-putting. And never use lavender essential oil for flavoring. Pure culinary lavender extract, like the one used in this recipe, is specifically formulated for use in food and drink. Just remember that a very little goes a long way.
Culinary lavender can be found in the spice section of specialty grocers, spice shops, or online. If you happen to grow your own lavender, find out what variety it is and experiment with drying the buds for your own culinary use.
What are some tips and tricks for success making the Swiss meringue buttercream?
Julie Kinnaird/Tasting Table
When made properly, Swiss meringue buttercream is the ultimate silky-smooth, rich, yet not overly sweet buttercream you can make. It holds its shape beautifully and pairs with any number of flavorings, such as the vanilla and lavender used in this recipe. To make Swiss meringue you cook whipped egg whites by slowly streaming in boiled sugar syrup, resulting in a super-stable yet light meringue. Adding butter creates the buttercream.
The process can be intimidating the first time you try it, but Kinnaird says that the key to success with this recipe is to have all the ingredients at the proper temperature. To get the most volume out of the egg whites, they must be at room temperature. Make sure that the sugar syrup thickens and creates large bubbles in the pan before you drizzle it into the whites. This will ensure that all the sugar granules have dissolved properly into the water. Last, it is crucial that your whites have come to room temperature before you add the butter. And be sure the butter is cold, as melted butter will create a broken buttercream.
Kinnaird also warns that the beaten whites will lose a lot of volume once you start to add the butter and the mixture may look like it will break. But suddenly everything will come together and you'll have a lovely silky buttercream that is ready to use!
Bright And Sunny Lemon Lavender Cake Recipe
5 from 7 ratings
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This showstopper of a cake combines the bright and floral flavors of lemon and lavender on a white chocolate cake with Swiss meringue buttercream frosting.
PREP TIME
10.5
hours
COOK TIME
1.25
hours
SERVINGS
12
Slices
TOTAL TIME: 11 HOURS, 45 MINUTES
Lưu
Ingredients
For the candied lemon slices
½ cup granulated sugar
½ cup water
1 large or 2 small lemons, very thinly sliced
For the lemon curd
4 egg yolks
½ cup granulated sugar
⅓ cup fresh lemon juice
4 tablespoons unsalted butter
⅛ teaspoon salt
1 tablespoon grated lemon zest
For the cake layers
6 ounces chopped white chocolate
4 large egg whites, room temperature
1 teaspoon vanilla extract
3 cups sifted cake flour
1 cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1 cup whole milk, room temperature
8 tablespoons unsalted butter, softened
For the lavender simple syrup
½ cup granulated sugar
½ cup water
1 tablespoon dried culinary lavender
For the Swiss meringue buttercream
1 cup granulated sugar
¼ cup water
5 large egg whites, room temperature
½ teaspoon salt
½ teaspoon cream of tartar
2 cups unsalted butter, cut into small cubes
2 teaspoons vanilla extract
¼ teaspoon lavender extract
Directions
To make the candied lemon, combine the sugar, water, and lemon slices in a wide saucepan and bring to a boil.
Reduce the heat to medium-low and simmer the lemon slices for 20 minutes or until the peels are translucent.
Transfer the slices to a rack to cool and allow to dry for at least 8 and up to 24 hours.
For the lemon curd, whisk together the yolks and sugar until pale yellow in a medium bowl.
In a medium saucepan, combine the lemon juice, butter, salt, and zest, heating gently until the butter has melted.
Temper the egg mixture by slowly drizzling in the warm butter mixture, whisking constantly.
Transfer the curd base back to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until thickened but not boiling.
Strain the curd into a medium glass bowl.
Cover the curd with plastic on the surface to prevent a skin from forming and place the bowl in the refrigerator to chill completely while baking the cakes (about 1 hour).
Preheat the oven to 350 F.
Grease and line the bottoms of two 9-inch round cake pans with parchment paper.
Create a double boiler by bringing an inch of water to a simmer in a saucepan.
Turn off the heat and place the white chocolate in a heat-proof bowl over the pan, stirring frequently until the chocolate is melted. Remove the bowl and set aside.
In a separate bowl, whisk together the whites and vanilla extract until slightly foamy.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Add the butter and milk and use a hand mixer (or stand mixer) to incorporate on low speed, then increase the speed to high and beat for a minute longer.
Add the egg white mixture in two batches, beating for about 30 seconds after each addition and scraping down the sides of the bowl.
Add the melted and cooled white chocolate and beat until fully incorporated.
Divide the batter between the two cake pans and smooth the tops
Bake the cakes for 25-30 minutes or until they're light golden brown and a toothpick inserted in the center comes out clean.
Cool the cakes completely in the pans on racks, then turn them out.
While the cakes are baking prepare the lavender simple syrup by combining the sugar, water, and dried lavender in a small saucepan.
Bring the mixture to a boil, turn off the heat, and cover for 30 minutes to steep.
Strain the syrup into a jar or small bowl to cool and set aside.
Start the buttercream by adding the water and ¾ cup of the sugar to a small saucepan.
Stir until the sugar is dissolved. Slowly heat the mixture while constantly stirring until it starts to bubble.
Continue to cook until large bubbles form.
Meanwhile, in a stand mixer beat the egg whites and salt until foamy.
Add the cream of tartar and beat until soft peaks form.
Gradually add the remaining ¼ cup sugar and beat until stiff peaks form.
Slowly and carefully drizzle the cooked sugar mixture into the whipped egg whites with the mixer running constantly.
Beat at high speed until the mixture has cooled to room temperature (this may take up to 10 minutes).
Turn the mixer down to medium speed and add the vanilla and lavender extracts. Add the butter one piece at a time until the mixture comes together and is silky, increasing the speed once the butter is incorporated.
To assemble the cake, place one layer on a plate or platter.
Brush on some of the simple syrup to moisten the top.
Use a pastry bag fitted with a large round tip to pipe a circle of buttercream around the edge of the cake top. This helps hold in the filling.
Spread the lemon curd evenly on the cake.
Brush the top of the second cake layer with the syrup and place it top-side down on the lemon curd.
Brush the cake with the remaining syrup.
Ice the cake with the buttercream, adding decorative piping or food coloring, if desired. Press the candied lemon slices into the icing on the sides of the cake or use to garnish the top.
Chill the cake completely and then slice and serve. Cover and store the leftover cake in the refrigerator.
Nutrition
Calories per Serving 847
Total Fat 49.0 g
Saturated Fat 29.9 g
Trans Fat 0.0 g
Cholesterol 165.4 mg
Total Carbohydrates 96.6 g
Dietary Fiber 1.0 g
Total Sugars 68.4 g
Sodium 509.5 mg
Protein 8.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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COOK FOOD FACTS
30 Types Of Cake, Explained
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BY SARA KLIMEK/JULY 28, 2022 3:29 PM EST
Cake is a popular dessert across the globe. According to the Webstaurant Store, Americans spent over $140 million on cakes alone in 2016.
An article by The Nibble notes that the ancient Egyptians were the first society to figure out that the natural yeast floating around in the environment was the key to making their dough rise. The first cakes were descendants of yeasted bread risen on hot stones. The modern cake began to take shape in the 19th century with the invention of leavening agents like baking soda and baking powder — as well as the increased affordability of sugar and conventional home ovens.
Like other regional cuisines and dishes, cakes are shaped by the cultures and ingredients that surround them. Here are some of the most popular cakes and what makes them unique!
Red velvet cake
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Red velvet cake has endured as one of the most popular cakes in the United States. The Washington Post notes the cake's name is a descriptor of its soft, velvety texture. The color, which is not as commonly observed in other cake types, was originally derived from raw cocoa powder. Raw cocoa powder began appearing in the 1800s and contains high levels of anthocyanin; a bright pigment that turns foods blue, purple, or red in the presence of an acid. The first red velvet cakes were baked with buttermilk, which has enough acid to interact with the anthocyanin and produce a distinct burgundy hue. During World War I, many bakers were forced to turn to grated beets or baked juice when eggs and milk were in short supply. This further brightened the red color of the cake.
Color additives became widely used after receiving approval from the Food & Drug Administration in the 1930s. Mental Floss reports that the Adams Extract company used the authorization as a way to promote its red food coloring. The company published a recipe for the "Adams Red Velvet Cake" shortly afterward.
Pineapple-upside-down cake
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The pineapple upside-down cake is a retro baking classic. According to Alto Hartley, societies have cooked with cast iron skillets over open flames for hundreds of years. For a sweet treat, early societies would add sliced fruit to the bottom of the pan, pour on the batter, and flip the cake over once it was finished. Since early cast-iron pans featured tiny "spider legs," fruit upside-down cakes were dubbed "spider cakes."
Pineapple became more popular in America with the establishment of the Hawaiian Pineapple Company (now Dole). This tart cake is the perfect addition for family gatherings and holidays.
Black Forest cake
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The Black Forest cake got its name from a sour cherry brandy called Schwarzwalder kirschwasser (kirsch) developed in the Black Forest region of Germany. Traditionally, a sour cherry brandy was used to soak the Black Forest cake. In fact, the Black Forest gateau (as it is known in Great Britain), was granted "protected status" by the European Union in 2016. Per Channel4 News, this means that Black Forest cake can only be called such if the kirsch is derived from the Black Forest region of Germany.
Typically, Black Forest cake is made by soaking the chocolate sponge in sugar syrup flavored with cherry brandy and topped with whipped cream. The German variation of Black Forest cake uses buttercream, while Austrians make theirs with whipped cream, gelatin, and cornstarch.
Cupcakes
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Cupcakes are a uniquely American dessert. The Hummingbird Bakery reports that the first reference to the dessert may have been in a cookbook from 1796, calling it "a cake baked in small cups." Another possibility is that cupcakes may have been referred to as a measurement technique memorized in volumes — similar to the pound cake. During the 18th century, queen cakes were also common; these individually-portioned cakes were easily distributed and without the need for utensils.
Per ThoughtCo, commercial paper cupcake liners became widely distributed in the 1950s by the James River Corporation. The first cupcake bakery, Sprinkles Cupcake, opened in 2005, and Sprinkles now sells over 45,000 cupcakes daily.
Cupcakes in general come in almost every flavor as traditional cakes, so you can customize your batch to your liking.
Coffee cake
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According to the Oh Danish Bakery, coffee cake is likely a descendant of the Danish tradition of eating sweet breads while drinking morning coffee. After coffee was introduced to the European continent in the 1600s, Scandinavians and Germans started pairing coffee with sweet breads stuffed with nuts, fruits, and spices.
Dutch and German immigrants brought the "coffee cake" to the United States in the late 1800s. In the 1870s, bakers in New York, New Jersey, and Delaware started adapting the coffee cake into more of a pastry than bread. Then, in the 1950s, bakers began making coffee cakes in Bundt pans to better support a heavier batter and heavy streusel topping.
Modern coffee cake can be made with a variety of toppings, icing, fruits, and nuts. Turkish coffee cake is flavored with bittersweet chocolate, espresso powder, pomegranate molasses, and cocoa powder and covered in a bittersweet chocolate ganache.
Angel food cake
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The angel food cake is a light, airy cake made with an absurd amount of eggs. It is categorized as a "foam cake" because it derives its structure from heavily beaten egg whites rather than oil, yolks, or butter, per Martha Stewart.
Angel food cake is highly versatile. Although vanilla is the most traditional flavor, bakers can substitute citrus or almond extracts, as well as add unsweetened cocoa powder for a chocolate angel food cake. Cinnamon, nutmeg, and cloves can be used for a spiced undertone to angel food cake.
For an ideal light texture, use sifted ingredients and caster sugar rather than granulated sugar. A stand mixer is also a handy appliance when making an angel food cake because it provides consistent movement when fluffing up meringues. You'll want to ditch the stand mixer when you're ready to fold the egg whites into the batter, though; using a stand mixer may beat the air out of the angel food cake and render it dense.
Devil's food cake
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There are major differences between chocolate cake and devil's food cake. Devil's food cake has a dense texture and derives its structure from vegetable oil. Unlike its foil, angel food cake, devil's food cake utilizes leavening agents like baking soda and baking powder to rise. Some devil's food cake recipes add coffee to boost the chocolate flavor.
Like other cakes, devil's food cake can be adapted based on desired flavor profiles and the availability of other ingredients. There is some evidence that shredded beets were added to the first devil's food cake recipes to add moisture and sweetness; this makes the devil's food cake a precursor to the popular red velvet cake. Grated orange rind pairs well with the dark chocolate flavors without making the batter too wet.
Pound cake
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The history of the pound cake is relatively simple. In 18th century Britain, illiterate home bakers relied on memorized recipes to produce consistent bakes. Classic pound cake is made of a few simple ingredients: butter, sugar, eggs, and flour. The bakers used a pound of each to make the original pound cake recipe. Pound cake eventually made its way to the southern United States and became a baking staple for many households.
Modern iterations of the pound cake recipe profile new flavors and textures. Chef Stephanie Prida's recipe for olive oil pound cake with glazed apples utilizes oil instead of butter with the addition of chopped walnuts, brandy, and cider-glazed apples. Rhubarb pound cake maintains its soft texture via Greek yogurt and its flavors through the addition of ground cardamon, sliced rhubarb, and orange zest. The black tea cream on top of this springtime pound cake is delectable and one you'll want on your kitchen table.
Sponge cake
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Sponge cake was the mother of many modern cake styles. The primary difference between a sponge cake and an angel food cake is that sponge cake uses both the whites and the yolks of eggs, while angel food cake only uses egg whites, per Dinner Then Dessert.
Italian sponge cake is made with three simple ingredients: room temperature eggs, granulated sugar, and low-protein flour. The recipe can be modified to include extracts — lemon, for example, is the most traditional flavor used in Italian baking. Similar to working with angel food cake, the baker must be sure not to beat the air out of the batter before it is baked.
Genoise sponge cake
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The King Arthur Baking Company notes that genoise sponge cake is enriched with butter and egg yolk, as well as flavored with a brush of flavored syrup. Adding the perfect brush of syrup rather than sopping the cake is the key to creating a flavorful, yet light sponge that can be layered in a torte.
The Genoise sponge cake is a frequent flyer on the Great British Bake Off. Self-proclaimed "queen of cake" Mary Berry had bakers make mockatines on Season 6, Episode 8's technical round. These small genoise sponge cakes are flavored with coffee icing and a crème beurre au moka: a French coffee icing. Prue Leith's Le Gâteau Vert appeared a few seasons later; this cake is filled with a pistachio-flavored genoise sponge and covered with pistachio marzipan and a spinach-based, boozy crème au beurre.
Carrot cake
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Alan Davidson's 1999 "Oxford Companion to Food" reports that carrots have been used in baking since the Middle Ages when conventional sweeteners were otherwise scarce. Carrots continued to be used in recipes for Christmas puddings and cakes up until World War II.
Carrot cake can be filled with a variety of fruits, nuts, and flavors. The base flour can be substituted for whole wheat flour for a nuttier and more fibrous flavor. Adding fruits like pineapple can lessen the need for added sugars in the cake while providing a tropical flair to your carrot cake.
Opera cake
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Opera cake is a traditional French dessert with three layers: almond sponge, espresso buttercream, and chocolate ganache. The Good Life France notes opera cake was named after French pastry chef Cyriaque Gavillion's wife, who said that his chocolate creation resembled the Paris Opera House.
The sophisticated layers of this cake are integral to getting every flavor in each bite. The flour is traditionally made of a mix of almond flour and white pastry flour. This combination gives the cake its nutty undertone. Moreover, a boozy layer of espresso-brandy syrup is soaked into the cake for flavor before the entire cake is covered in the espresso buttercream and delicate chocolate ganache.
Chiffon cake
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Unlike sponge cake, chiffon cake uses vegetable oil and baking soda for texture and rise. These ingredients give chiffon cake a comparatively heftier bake than a sponge cake. Taste Atlas credits Harry Baker, corporate father of the General Mills company, for deriving the chiffon cake recipe to include vegetable oil instead of industrial shortening. This new style of baking was further marketed by Betty Crocker, a subsidiary of General Mills.
Chiffon cake is most commonly associated with citrus flavors. Orange, almond, chocolate, and coconut are four of the most popular chiffon cake flavors; the citrus notes are accented by a light, fluffy batter.
Flourless chocolate cake
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Flourless chocolate torte cake is a gluten-free favorite prepared and baked in less than an hour. The recipe combines dark chocolate, almond meal, eggs, and butter together for a dense, chocolatey slice that pairs well with mascarpone, cream, or fresh fruit slices.
Chef Nigella Lawson's grown-up spin on flourless chocolate cake combines the same ingredients with the added nuttiness of chopped pistachios, rosewater, and softened pears. The pears provide a significant amount of moisture to the cake without significantly skewing its flavor. This recipe can be made quickly in a food processor and baked in under an hour for an elaborate celebration or post-dinner treat.
Johnnycakes
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This centuries old recipe is made from a simple mix of cornmeal, water, and salt and fried on a hot griddle. According to the Native Heritage Project, the origin of johnnycakes is up for debate, but it likely has Native American roots. The dish has become a staple in New England and it also popular in the South where it is referred to as hoe cakes.
Both savory and sweet adaptations of johnnycakes exist. Chef Gabe Kennedy's charred corn johnnycakes with peach compote bring the flavors of a New England summer together with a tinge of mint mascarpone on top. Johnnycakes can also be served with syrup and butter (a la pancakes) or fresh fruit.
Brooklyn blackout cake
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The Brooklyn blackout cake was the brainchild of the Ebinger Baking Company, according to the Kitchen Project. This chocolate cake has a chocolate pudding filling with a pudding and chocolate-piece frosting. It was named after blackout drills during World War II in which the borough of Brooklyn would run emergency procedures that effectively "blacked out" the city.
Although the bakery shut its doors in 1972, home bakers can still rejoice in the chocolate wonder that is the blackout cake. Half Baked Harvest's recipe amplifies the chocolate flavors in the cake with the use of instant coffee. Buttermilk is used as a leavening agent (in tandem with baking soda) to keep the cake moist.
Apple cake
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Stemilt notes that the apple cake has numerous connections to German culture. In German, the cake is known as apfelkuchen (which literally means "apple cake") and includes warming spices like cinnamon and nutmeg. Ask Chef Dennis instead attributes apple cake to Polish and Jewish culture as it originally did not contain dairy or meat products (that would have been prohibited under Kosher guidelines). The Jewish apple cake contains oil instead of butter which both slows spoilage and makes the apple cake pareve.
Apple cake can be as simple or as complex as a baker desires. Spiced apple cake can play on the traditional fall flavors of apples, nutmeg, and cinnamon within a soft, sponge cake. The batter, made from traditional sponge cake ingredients and sour cream, is spooned into a nine-inch cake pan before being topped with softened Granny Smith apples. A layer of walnuts or pecans is also recommended for a nutty flair.
Asian fruit cream cake
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The fruit cream cake is a staple for birthdays, anniversaries, and Christmas celebrations in both Japanese and Korean cultures. Unlike the cakes commonly seen in American bake shops, the fruit cream cake is not as sweet or as dense. Baker Polly Chan explained on her Instagram that the Chinese sponge cake is flavored with sweet cream, jam, and fresh fruit –- making it a light counterpart to an often-filling main course.
Eva Bakes' Chinese bakery-style cake recipe utilizes a soft sponge layer, custard filling, and whipped topping stabilized with gelatin for a soft dessert experience. The cake is artistically decorated with sliced strawberries, blueberries, and grapes for a summery, fresh garnish.
Poke cake
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Poke cake seems like a dessert straight out of the 1970s -– or a college dorm room. Poke cakes are made by poking small holes in the top of a baked cake and adding a layer of flavored gelatin or pudding. Lil' Luna's Jello poke cake uses boxed cake mix and raspberry Jello to derive a sweet retro treat. To make this cake, it recommends baking and preparing the mix as directed on the box before poking ½-inch holes into the cake and pouring the prepared Jello mixture over. After the cake has solidified, it is topped with a tub of whipped cream and served.
Amanda's Cookin' recommends making a chocolate poke cake using boxed devil's food cake mix and chocolate pudding instead of Jello. Top with chopped candy bars, chocolate shavings, or fresh fruit!
Cheesecake
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Cheesecake was invented by the Greeks in the fifth century, according to Junior's. The cheese itself is made of soft cheese, eggs, sugar, and flavoring, while the cake is made of a cookie or pastry base. The cake can be either raw, such as the French cheesecake, or baked, such as the New York Cheesecake. Although cream cheese is the commonly used soft cheese in cheesecake, ricotta, quark, and cottage cheese can be used in other variations.
Cheesecake can come in a variety of flavors. A no-bake chocolate cheesecake contains cream cheese, sour cream, melted semi-sweet chips, and a pre-made graham cracker crust. These ingredients keep the custard moist and delicious — especially with a sprinkle of flaky sea salt on top. Cheesecake can also be served with fresh fruits like cherries, blueberries, or strawberries.
Strawberry shortcake
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Strawberry shortcake has a deep history in early America and has undergone significant change over time. Indigenous groups mixed strawberries and corn to make a strawberry cake, and it is believed that the colonizers replicated this dessert in the form of a shortcake. The first shortcake recipe was published shortly afterward in 1847. The 1850's Miss Leslie's Ladies Reciept Book contains a recipe for "Strawberry Cake" with mashed strawberries and icing. Over time, whipped cream replaced the butter icing and the cake component of the recipe took on regional textures; Southern shortcake resembles more of a crusty biscuit, while Northern shortbread has a cakey, soft texture.
This strawberry shortcake recipe is a grown-up twist on the traditional dessert with cognac-macerated strawberries, marscapone, and toasted almonds.
Basque cheesecake
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The Basque cheesecake is similar to its Americanized counterpart except for one important component: the crust! The Basque cheesecake is crustless, so it is dependent on a naturally hot oven to caramelize a crust layer. The La Viña cheesecake from the San Sebastián region of Spain is made of heavy cream, sugar, cream cheese, egg, flour, and vanilla; this is one of the most traditional Basque cheesecake recipes. Chocolates and Chai's chocolate variation uses melted 75% dark chocolate baked in a warm oven to emulate the same flavors as the traditional recipe — just with a chocolate twist. These cheesecakes can be garnished with fruit or cream and served at almost any event or gathering.
Basbousa
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Basbousa is a Middle Eastern semolina cake flaked with coconut and soaked in syrup; its reach extends to North African and Western Asian countries as well. The soaking syrup can take on a variety of flavors including lemon, rose water, or orange blossom water. The cake is typically eaten around Ramadan, the holy fasting period for Muslims. Basbousa's taste has been described as tender, crumbly, and similar to that of American cornbread.
Basbousa can include a variety of flavors and regional ingredients. In Eqypt, basbousa frequently contains almond powder and a hazelnut topping, per 196 Flavors. In Syria and Lebanon, basbousa is often made with crushed pistachios and flavored with coconut or candied orange peel.
Bundt cake
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Bundt cakes are less about what's in them and more about their shape. According to chef Alton Brown, ensuring that the batter does not stick to the walls of the doughnut-shaped mold is essential to getting the perfect bundt shape. He recommends coating the bundt pan with butter and a layer of flour before covering the pan with plastic wrap and vigorously shaking it. This ensures all corners of the pan are covered and will prevent your bundt from sticking.
Bundt cakes are popular at all times of the year, but most are made and elaborately decorated during the holidays. Glaze, icing, and garnishes give bundt cakes their intricate appearance. Jessica Morrone recommends baking her moist chocolate zucchini cake in a bundt pan for a crispy edge — and it's the perfect canvas for intricate decoration.
Mille crepes cake
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"Mille crepe" translates to one-thousand crepes in French, according to Zen Can Cook. Although, that is a bit of an exaggeration — the average mille crepe cake contains between 15-to-30 layers of crepes sandwiched between layers of sweet, thin filling. Some of the mille foil cakes also have a frosting layer on the exterior of the cake with elaborate piping.
These intricate cakes come in a variety of flavors, such as tiramasu birthday cake made with a marscapone and sweet marsala wine filling. TashCakes combines the tropical taste of mango with 20 layers of crepes in their mango mille crepe cake recipe.
Ice cream cake
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Ice cream cake is a nostalgic childhood creation that combines the best desserts out there: ice cream and cake. Ice cream cakes are typically assembled by layering ice cream and cake with chocolate, fruit, or candy. Ice cream cakes can come in a variety of themes and flavors that inspire creativity and imagination.
A traditional Spumoni ice cream cake is made from the Italian flavors of pistachio, cherry, and chocolate ice cream along with the crunch of a chocolate waffle cone crust. S'mores ice cream cake combines decadent layers of homemade marshmallows, chocolate graham crackers, vanilla ice cream, and chocolate ice cream for a frozen campfire classic.
Icebox cake
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Unlike ice cream cakes, icebox cakes do not include ice cream or cake. Instead, icebox cakes are no-bake desserts made with layers of wafer cookies and whipped topping and set in a refrigerator, according to The Washington Post (it's also sometimes referred to as dirt, due to its appearance). Icebox cakes are popular among home bakers because they are infinitely customizable with fruit, cookies, and toppings.
Icebox cakes are an excellent type of "cake" to make with kids in the kitchen because they require minimal cooking equipment (if any). A simple salted caramel icebox cake contains four simple ingredients: heavy cream, caramel sauce, salt, and chocolate wafer cookies. The icebox cake firms up in the refrigerator in at least three hours and is ready to serve when it comes out.
Honey cake
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Honey cake is commonly served on the Rosh Hashanah, the Jewish New Year. The Russian version of the recipe, medovik, dates back to Emperor Alexander I, according to Russian Kitchen. Honey cake is a simple recipe sweetened with, you guessed it, honey. This simple honey cake recipe derives its moisture from Greek yogurt, eggs, and unsalted butter. The recipe can either be made in a cast iron skillet or a nine-inch cake pan. The skillet has some advantages for honey cake because it increases the crusty surface area while keeping the inside of the cake moist. The cake is finally garnished with fresh fruit and chopped pistachios.
Hummingbird cake
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According to Southern Living, the hummingbird cake recipe was first submitted to the publication in 1978. It is now one of its most popular recipes! The hummingbird cake derives its moisture from vegetable oil and canned pineapple chunks, which are added to the batter with the can's liquid. Besides the tropical essence of pineapple, the cake also contains bananas, chopped pecans (roasted for a better flavor), and a layer of cream cheese frosting.
Hummingbird cake can also be made in a loaf pan, such as this hummingbird loaf cake recipe. The cake is made with the same flavors as a frosted hummingbird cake — just topped with a pecan oat streusel and vanilla glaze.
King cake
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King cake is a staple of the Mardi Gras tradition. The cake, which can be made into a circular loaf or a braided ring, is just as extravagant as the Mardi Gras celebration. The cake is decorated in purple, green, and gold sugar; these colors are symbolic of power, faith, and justice and were designated by the Rex parade in 1892, according to Mardi Gras New Orleans. The last important element of the king cake is the inclusion of a small trinket inside (often a plastic baby). It is said that whoever chooses the piece with the trinket is king for that day — and responsible for purchasing all of the cake for the following year's Mardi Gras celebration.
Although you can make king cake at home with colored sprinkles, white vanilla icing, and sweet dough, it is a much better idea to place an online cake order at one of New Orleans' king cake bakeries for the occasion. Although these bakeries have different takes on the king cake recipe, they all emulate the extravagance of the king cake tradition.
