Cake Recipes

Chocolate Angel Cake

1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar

Frosting:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional

Sift together confectioners' sugar, flour and cocoa three times; set aside. In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.

Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.

Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake. In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Makes 12-16 servings.

Apple Butter Cake

Cake
Flour No-Stick Spray
1 (18.25 oz.) package Yellow Cake
1 cup Cider Apple Butter
1/3 cup sour cream
1/3 cup pure vegetable oil
1/3 cup water
4 large eggs
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice

Filling
1 1/2 cups peeled, chopped apples
1/3 cup firmly packed brown sugar
1 tablespoon all purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter or margarine
1/2 cup finely chopped, toasted pecans

Frosting
1 (3.4 oz.) package vanilla instant pudding mix
1/4 cup powdered sugar
1 (8 oz.) container frozen whipped topping, not thawed
1 (8 oz.) can crushed pineapple, well drained
1/2 cup finely chopped, toasted pecans

Heat oven to 350°. Spray a 12-cup tube pan with no-stick flour cooking spray. Beat cake ingredients in the bowl of an electric mixer at medium speed just until blended, about 2 minutes. Spread batter in prepared pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan to wire rack. Cool completely. Place cake on serving plate.

Combine all filling ingredients except pecans in large saucepan. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until apples are tender. Stir in pecans.

Mark center of side of cake with toothpicks. Using a long serrated knife, slice cake in half. Carefully remove top half. Spoon filling onto bottom half. Replace top half of cake.

Combine pudding mix, powdered sugar and whipped topping in a medium bowl. Beat on the lowest speed of an electric mixer for one minute. Fold in drained pineapple. Spread on top and sides of cake. Sprinkle pecans evenly around top of cake. Store in refrigerator. Makes 12 servings

Hot Fudge Brownie Cake

1 cup all-purpose flour
2 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups granulated sugar, divided
1/2 cup milk, at room temperature
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
1/4 cup unsweetened cocoa
1 1/2 cups boiling water
Whipped cream or ice cream

Preheat oven to 350°. Stir together flour, next 3 ingredients, and 3/4 cup granulated sugar in a large bowl; stir in milk, oil, and vanilla. Spread batter in a lightly greased 8-inch square pan.

Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; sprinkle over batter in pan. Using a spoon, gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers. (Do not stir.)

Bake at 350° for 45 minutes or until a cake layer forms on top and layer springs back when touched. Let cool on a wire rack 25 minutes. Serve warm with whipped cream or ice cream. Makes 8 servings

Strawberries and Cream Cake

2 3/4 cups cake flour
2 1/2 teaspoons baking powder
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup strawberries, pureed
1 1/2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 1/2 cups fresh strawberries, sliced
1/2 cup margarine, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 1/2 cups quartered strawberries

Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans. In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.

Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.

To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.

To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake. Spread remaining whipped cream on cake top. Top with quartered strawberries. Makes 12 servings

Strawberry Banana Split Cake

2 cups graham cracker crumbs (about 32 squares)
1/2 cup butter, melted
1/4 cup sugar

Filling:
1/2 cup butter, softened
2 cups confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
3 large firm bananas, cut into 1/4-inch slices
2 cans (8 ounces each) crushed pineapple, drained
2 quarts fresh strawberries, sliced

Topping:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1-1/2 cups chopped walnut

Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. dish. Chill for 1 hour. In a mixing bowl, cream butter, confectioners' sugar, milk and vanilla. Spread over crust; chill for 30 minutes.

Layer with bananas, pineapple and strawberries. In a small mixing bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving. Makes 12-15 servings.

Chocolate S’mores Cake

Cake
2 cups all-purpose flour, plus more for dusting
2 cups sugar
2/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups milk
1/2 cup vegetable oil
2 extra-large eggs
2 tablespoons pure vanilla extract

Topping
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1 cup sugar
3/4 cup light corn syrup
3 large egg whites
1/2 vanilla bean, split and seeds scraped
6 whole graham crackers, broken
2 ounces bittersweet chocolate, melted

Make the cake: Preheat the oven to 325°. Butter two 8-inch square baking pans and line the bottoms with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.

In a large bowl, whisk the 2 cups of flour with the sugar, cocoa powder, baking powder, baking soda and salt. In a medium bowl, whisk the milk with the vegetable oil, eggs and vanilla. Add the liquid to the dry ingredients and whisk just until smooth.

Scrape the batter into the prepared pans. Bake for about 40 minutes, until a toothpick inserted in the center of the cakes comes out with a few crumbs attached. Let cool in the pans on a wire rack, then turn out to cool completely. Peel off the parchment. Turn the cakes right side up onto 2 baking sheets.

Make the topping: In a small bowl, sprinkle the gelatin over the cold water and let stand until softened, about 5 minutes. In a medium saucepan, combine 1/2 cup of the sugar with the corn syrup and stir over moderate heat until the sugar is thoroughly dissolved.

Bring the corn syrup mixture to a boil, wiping down any sugar crystals that may form on the side of the pan with a moistened pastry brush. Cook over moderate heat, without stirring, until the corn syrup mixture reaches 250° on a candy thermometer, about 10 minutes. Remove from the heat and stir in the softened gelatin; the mixture will foam up.

Meanwhile, in the bowl of a standing electric mixer fitted with a whisk, beat the egg whites and vanilla seeds at medium speed until soft peaks form. Add the remaining 1/2 cup of sugar, 1 tablespoon at a time, beating well between additions. Beat until the whites are stiff and glossy, about 5 minutes.

With the mixer at medium speed, carefully pour the hot corn syrup mixture in a thin stream into the egg whites, aiming for the area between the whisk and side of the bowl. Beat the topping until very thick and opaque, about 8 minutes.

Preheat the broiler and position a rack 8 inches from the heat. Using an offset spatula, spread the marshmallow topping over the tops of the cakes. Let stand for about 1 minute, until slightly set.

Broil the cakes one at a time, shifting the pan as necessary for even browning, about 5 minutes. Insert the broken graham crackers into the marshmallow and drizzle with the melted chocolate. Serve while the marshmallow is still warm. Makes 16 servings

Tropical Carrot Cake

Cake
2 1/3 cups sifted all purpose flour (sifted, then measured)
1 cup sweetened flaked coconut
1 cup dry-roasted macadamia nuts
3/4 cup chopped crystallized ginger
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated peeled carrots
2 8-ounce cans crushed pineapple in its own juice, well drained

Frosting
3 8-ounce packages cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups powdered sugar
3/4 cup canned sweetened cream of coconut (such as Coco López)
1 teaspoon vanilla extract
1/2 teaspoon (scant) coconut extract
14 whole dry-roasted macadamia nuts

For cake: Preheat oven to 350°. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

For frosting: Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes.

Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake.

Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake. Chill 1 hour. Makes 8 servings

Deep Chocolate Pound Cake

2 1/4 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1/2 cup sour cream
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
1/4 cup honey
2 tablespoons boiling water
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips

Position rack in center of oven; preheat to 350°. Butter and flour 9x5x3-inch loaf pan, tapping out any excess flour. Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl. Sift cocoa powder into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely.

Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips.

Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool. Makes 8 servings

Coconut-Mint Cream Cake

Cake
2 3/4 cups cake flour
4 teaspoons baking powder
3/4 teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar, divided
4 large egg whites
1 14-ounce can sweetened condensed milk
1 14-ounce can coconut cream

Mint Whipped Cream
1/3 cup chopped fresh mint leaves
1/4 cup sugar
3 tablespoons water
1 1/2 cups heavy whipping cream, chilled
Sweetened flaked coconut

Cake: Preheat oven to 350°. Butter two 8-inch-diameter cake pans with 2-inch-high sides; dust with flour. Place round of parchment paper in each pan. Sift cake flour, baking powder, and salt into medium bowl. Mix milk, vanilla extract, and coconut extract in small bowl.

Beat butter and 1 cup sugar in large bowl until well blended. Beat in flour mixture alternately with milk mixture in several batches, beginning and ending with flour mixture and beating just to blend after each addition.

With clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry peaks form. Fold egg whites into batter in 3 additions. Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 35 minutes.

Meanwhile, combine condensed milk and coconut cream in medium bowl. Remove cakes from oven and let cool 5 minutes. Poke holes all over top of each cake layer with skewer. Pour coconut cream mixture by half cupfuls over cakes, allowing mixture to be absorbed before adding more. Cool completely in pans.

Mint Whipped Cream: Stir 1/3 cup mint, sugar, and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Cook just until bubbles appear. Cover and remove from heat; let steep 30 minutes.

Strain syrup into large bowl, pressing on mint. Cool completely. Add 1 1/2 cups chilled whipping cream to syrup and beat until firm peaks form. Turn cakes out of pans onto separate plates. Peel off parchment.

Spread 1 cup mint whipped cream on 1 cake layer. Top with second cake layer. Spread remaining mint whipped cream over top and sides of cake. Sprinkle with sweetened coconut. Cover and refrigerate. Makes 8 to 10 servings

Rich Chocolate Cake

2-2/3 cups (16 ounces) semisweet chocolate chips
1 cup butter, softened
1 cup half-and-half cream
1 cup sugar
8 eggs
2 tablespoons vanilla extract

Glaze:
1 cup (6 ounces) semisweet chocolate chips
3 tablespoons half-and-half cream
2 tablespoons butter, softened
2 tablespoons corn syrup
Fresh raspberries and fresh mint, optional

Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty foil; set aside. In a large saucepan, combine the chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from the heat; stir until smooth. Pour into a large bowl; cool.

In another large bowl, beat eggs on high for 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended. Stir in vanilla.

Pour into prepared pan; place on a baking sheet. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill for 1 hour. Run a knife around edge of pan before removing sides.

For glaze, in a large saucepan, combine the chips, cream, butter and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth.

Spread enough of the glaze over top and sides of cake to cover. Chill for 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with raspberries and mint if desired. Refrigerate leftovers. Makes 12-16 servings.

Raspberry Chocolate Cake

3 cups sugar
2-3/4 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1-1/4 cups buttermilk
3/4 cup canola oil
3 teaspoons vanilla extract
3 eggs
1-1/2 cups strong brewed coffee, room temperature

Filling:
3 tablespoons all-purpose flour
6 tablespoons milk
6 tablespoons shortening
3 tablespoons butter, softened
3 cups confectioners' sugar
2 tablespoons raspberry liqueur
1/4 teaspoon salt
2 drops red food coloring, optional
4 tablespoons seedless raspberry jam, melted

Frosting:
1 package (8 ounces) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 tablespoon raspberry liqueur
4 cups confectioners' sugar

Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine the first six ingredients. Combine the buttermilk, oil and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).

Pour batter into prepared pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely; discard waxed paper.

For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool. In a large bowl, cream shortening and butter. Gradually add confectioners’ sugar; mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.

Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 tablespoons jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes. Spread 1/2 cup filling over cake on the plate to within 1/4 in. of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer.

In a large bowl, beat cream cheese and butter until smooth. Add cocoa and liqueur; mix well. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator. Makes 16 servings.

Eclair Torte

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
1 package (8 ounces) cream cheese, softened
3 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
2 to 3 tablespoons chocolate syrup

In a small saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 400° for 30-35 minutes or until puffed and golden brown. Cool completely on a wire rack. If desired, remove puff from pan and place on a serving platter.

In a large bowl, beat cream cheese until light. Add milk and pudding mix; beat until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers. Makes 12 servings.

Triple-Layered Banana Cake

1 cup butter or margarine, softened
1 3/4 cups sugar
3 large eggs
1 teaspoon black walnut flavoring
3 cups all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
2 tablespoons cocoa
2 tablespoons vanilla extract
1 cup mashed bananas (about 2 small)
Buttercream Frosting
2 small bananas, sliced
8 strawberries, sliced
Garnish: drained crushed pineapple

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended. Stir in flavoring.

Combine flour, soda, and salt; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat until blended. Remove 2 1/2 cups batter.

Stir together 2 1/2 cups batter, cocoa, and vanilla; pour into 1 greased and floured 9-inch round cakepan. Stir 1 cup banana into remaining batter; pour evenly into 2 greased and floured 9-inch round cakepans.

Bake layers at 350° for 20 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and wrap in plastic wrap. Freeze 1 hour.

Spread 1 banana layer with Buttercream Frosting; arrange banana slices on top. Top with chocolate layer, and spread with frosting; top with strawberries. Top with remaining banana layer; spread top and sides with frosting. Garnish, if desired. Makes 1 (3-layer) cake

Buttercream Frosting
1 cup butter or margarine, softened
2 (16-ounce) packages powdered sugar
1/2 cup plus 2 tablespoons milk
2 teaspoons vanilla extract

Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups powdered sugar, beating at low speed until blended. Add milk and vanilla, beating until blended. Gradually add remaining powdered sugar, beating until smooth. Makes 5 cups

Cherry-Almond Upside-Down Cake

1 1/4 cups sugar, divided
1/4 cup dry red wine
2 pounds dark sweet cherries, pitted
1 teaspoon fresh lemon juice
Cooking spray
3/4 cup whole blanched almonds, toasted
2 large eggs
2 large egg whites
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375°. Combine 1/4 cup sugar and wine in a large saucepan over low heat; stir until sugar dissolves. Increase heat to medium-high; bring to a boil. Stir in cherries. Reduce heat to low, and cook 5 minutes or until cherries just begin to soften, stirring frequently.

Remove cherries from pan with a slotted spoon, reserving liquid in pan. Place cherries in a bowl; stir in lemon juice. Arrange cherries in an even layer in bottom of a 9-inch square baking pan coated with cooking spray.

Cook wine mixture over medium-high heat 3 minutes or until reduced to 1/4 cup. Remove from heat; drizzle over cherries in prepared pan. Place almonds and 2 tablespoons sugar in a food processor; process until finely ground (do not process to a paste).

Place eggs and egg whites in a large bowl. Beat with a mixer at high speed until foamy; slowly add remaining 3/4 cup plus 2 tablespoons sugar. Beat until thick and lemon-colored (about 2 minutes).

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt. Gradually sift flour mixture over egg mixture; fold in. Fold in ground almond mixture. Carefully spoon batter over cherries in prepared pan.

Bake at 375° for 30 minutes or until golden brown. Cool in pan on a wire rack 15 minutes. Place a plate upside down on top of cake; invert onto plate. Makes 9 servings

Cherry-Almond Cake

1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground cloves
2/3 cup granulated sugar
3 1/2 tablespoons butter, softened
3 tablespoons cream cheese
2 tablespoons almond paste
1/4 teaspoon almond extract
1 large egg
1/3 cup milk
Cooking spray
2 tablespoons chopped almonds, toasted
2 tablespoons granulated sugar
1 (14.5-ounce) can pitted tart red cherries in water, drained
1 teaspoon powdered sugar

Preheat oven to 350°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, salt, and cloves in a bowl, stirring with a whisk. Combine 2/3 cup granulated sugar and next 5 ingredients (2/3 cup granulated sugar through egg) in a large bowl; beat with a mixer at medium speed until blended.

Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into a 9-inch round cake pan coated with cooking spray.

Combine almonds and 2 tablespoons granulated sugar; sprinkle over batter. Arrange cherries on top. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Sift powdered sugar over top of cake. Makes 12 servings

Raspberry-Almond Torte with Chocolate Ganache

Cake:
Cooking spray
6 tablespoons butter, softened
2 tablespoons almond paste
1 cup granulated sugar, divided
3 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
4 large egg whites

Filling:
1/4 cup fresh lemon juice
1 (10-ounce) jar seedless raspberry preserves
1/2 cup powdered sugar, sifted

Ganache:
1/2 cup granulated sugar
1/4 cup unsweetened cocoa
1/3 cup milk
1 (4-ounce) bar semisweet chocolate, chopped

Preheat oven to 350°. Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with parchment paper. Coat parchment paper with cooking spray.

To prepare cake, place butter and almond paste in a large bowl; beat with a mixer at medium speed 2 minutes or until blended. Add 1/2 cup granulated sugar, beating until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk. Add flour mixture to butter mixture, beating just until combined.

Place the egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan.

Bake at 350° for 18 minutes or until cake springs back when touched lightly. Cool. Invert cake onto a wire rack. Remove parchment paper. Cut cake into 4 (10 x 3 3/4-inch) rectangles.

To prepare filling, combine juice and raspberry preserves, stirring with a whisk. Add powdered sugar, stirring until smooth. Reserve 3/4 cup raspberry mixture. Place 1 cake rectangle on a cake platter; spread with 1/4 cup raspberry mixture, leaving a 1/4-inch border. Repeat procedure with remaining cake and 1/2 cup raspberry mixture, ending with cake.

To prepare ganache, combine 1/2 cup granulated sugar, cocoa, and milk in a medium saucepan over medium heat; bring mixture to a boil, stirring frequently. Cook 1 minute, stirring constantly. Remove from heat, and add chocolate, stirring until smooth. Spread ganache evenly over top and sides of cake; let stand 20 minutes or until set. Serve reserved raspberry mixture with torte. Makes 12 servings

Banana Pecan Dacquoise

Banana caramel
1 cup sugar
1 tablespoon light corn syrup
4 ripe bananas, chopped
1/4 cup whipping cream
1 tablespoon butter

Pastry cream
1 cup whole milk
1/2 vanilla bean, split lengthwise
1/4 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 large egg yolks
2 tablespoons butter

Nut meringues
3 cups toasted pecan halves, divided
1 1/3 cups sugar, divided
2 tablespoons cornstarch
6 large egg whites
Pinch of salt

Assembly
1 cup whipping cream
3 firm-ripe bananas

Make banana caramel: In a medium saucepan, bring sugar, corn syrup, and 1/4 cup water to a boil over high heat (do not stir). When sugar starts to darken in 1 spot, carefully swirl pan to caramelize evenly until medium amber in color.

Add bananas and cream (mixture will bubble up furiously); stir to mix. Reduce heat and simmer, stirring occasionally, about 30 minutes. Stir in butter. Let cool, then chill airtight at least 2 hours.

Make pastry cream: In a small pan, heat milk and vanilla bean over high heat until starting to boil. Remove from heat and let sit 15 minutes. Whisk sugar, flour, and salt together in a small bowl. Whisk in egg yolks, then gradually whisk in warm milk mixture.

Put mixture in pan and cook over medium heat, whisking constantly. When mixture boils, cook 2 more minutes, whisking (it should be very thick and stiff). Remove from heat, stir in butter, and remove vanilla bean. Transfer pastry cream to an 8- or 9-in. baking pan and lay a piece of plastic wrap directly on surface to prevent a skin from forming. Chill at least 1 hour.

Make meringues: Preheat oven to 300°. Place a 9-in. plate or cake pan on a piece of parchment paper (waxed paper won't work) and trace around plate with a pen or pencil. Lay paper on a greased baking sheet, mark side down. Repeat with 2 more pieces of parchment and 2 more baking sheets.

Reserve 1 cup of the nicest-looking pecan halves for garnish. Put remaining 2 cups pecans, 2/3 cup sugar, and the cornstarch in the bowl of a food processor. Pulse until mixture is fine and crumbly, about 30 seconds. Pour into a large bowl.

Put egg whites and salt in the bowl of a stand mixer and whisk on medium speed until white and foamy. Increase speed to high and slowly sprinkle in remaining 2/3 cup sugar. Keep whisking until stiff peaks form. Using a rubber spatula, fold into nut mixture.

Using spatula, dollop meringue into centers of parchment circles, dividing evenly. With an offset metal spatula, spread meringue outward to edge of circles. Bake meringues, in 2 batches if needed, until golden brown and crisp, about 45 minutes. Let cool completely on pans.

Assemble dacquoise: In the bowl of a stand mixer, whisk cream until it just holds a peak (it shouldn't be too stiff). Whisk half the whipped cream into chilled pastry cream.

Peel parchment from meringues. Set 1 meringue in the center of a cake stand and spread with half the pastry cream. Spoon on half the banana caramel. Quarter 1 banana lengthwise and lay on top. Repeat with second meringue, remaining pastry cream and caramel, and another banana.

Set last meringue on top and dollop remaining whipped cream in the center. Quarter last banana lengthwise and lay over cream. Sprinkle with half the reserved pecan halves and put the rest in a small bowl to pass at the table. Serve immediately, using a serrated knife to cut slices. Makes 12 servings

Key Lime Coconut Cake

1 cup sweetened flaked coconut
1 stick unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon grated Key lime zest
2 large eggs
1 3/4 cups self-rising flour
3/4 cup whole milk
1/4 cup fresh Key lime juice, divided
1 cup confectioners sugar
1 tablespoon rum (optional)

Preheat oven to 350° with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper. Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.

Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 tbsp lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.

Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.

Whisk together confectioners sugar, remaining 2 tbsp lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut. Makes 8 servings

Almond Sponge Roll

3 tablespoons cake flour
1/3 cup sliced, toasted, and finely ground almonds
4 large eggs
1 large egg yolk
1/2 cup plus 1 tablespoon granulated white sugar
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar

Raspberry Cream Filling:
1 cup heavy whipping cream
1/4 raspberry jam (preserves)
1 tablespoon granulated white sugar, or to taste

Preheat oven to 350 degrees and place oven rack in the middle of the oven. Place the sliced almonds on a baking sheet and toast in the oven for about 5-7 minutes or until lightly browned and fragrant.

Remove from oven and let cool. Once completely cooled, place the nuts in a small food processor, along with 1 tablespoon of the cake flour, and process until finely ground.

Note: The almonds need to be at room temperature before grounding to prevent them from clumping. Adding flour when grinding the nuts also prevents the nuts from clumping as it absorbs any oil exuded from the almonds.

Increase the oven temperature to 450 degrees. Grease, or spray with Pam, a 17 inch x 12 inch jelly roll pan, line with parchment, and then grease and flour the parchment paper (or spray with Baker's Joy). Set aside.

While eggs are still cold separate two of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl. To the two yolks, add the additional yolk, and the two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

Meanwhile, in a small bowl whisk together the remaining 2 tablespoons of cake flour and the ground almonds. Set aside.

Once the eggs are at room temperature, place them in your mixing bowl, that is fitted with the paddle attachment. Add 1/2 cup of the granulated white sugar to the yolks and beat on high speed for five minutes, or until pale, thick and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract.

Sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture over the batter and fold in.

In a large clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Beat in the remaining one tablespoon granulated white sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the batter into the prepared pan, spreading the cake batter with an offset spatula.

Bake for 7 minutes or until golden brown. A toothpick inserted in the center will come out clean and the cake, when lightly pressed, will spring back.

Immediately upon removing the cake from the oven invert the sponge cake onto a clean dish towel that has been sprinkled with confectioners sugar. Carefully remove the parchment paper, sprinkle the cake lightly with powdered sugar, and roll up the sponge, with the towel, while it is still hot and pliable.

Place on a wire rack to cool. (If the parchment paper sticks to the cake, lightly brush the back of the paper with a little warm water, allow to stand for a few moments, then peel the paper from the cake.)

Raspberry Cream Filling: Cover and chill the bowl and beaters in the freezer for at least 30 minutes. When chilled, beat the heavy whipping cream until soft peaks form. Add the jam and sugar and beat until stiff peaks form.

When ready to fill, unroll the sponge, spread with the filling, and reroll. Transfer to a serving platter, cover, and chill in the refrigerator for a few hours or overnight. Just before serving, dust with confectioners sugar. Cut the cake into slices using a serrated knife. Makes 8 servings

Meringue Cream Torte

5 large egg whites
1/2 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla
2 tablespoons hazelnut-flavored liqueur or cold espresso
2/3 cup chocolate-hazelnut spread or Nutella
1 cup whipping cream

In a large bowl, with a mixer on high speed, beat egg whites and cream of tartar until frothy. Continuing to beat at high speed, add sugar in a slow, steady stream; continue to beat until mixture holds stiff peaks, 8 to 12 minutes. Beat in vanilla.

Scrape into a buttered and floured 8-inch cake pan with a removable rim at least 3 inches tall. With a flexible spatula, spread mixture out to edges of pan and smooth out top.

Bake in a 300° regular or convection oven until top is lightly browned and feels firm when gently pressed in the center, about 25 minutes.

Remove from oven and let stand for 20 minutes (meringue may shrink a little as it cools). Run a thin knife between meringue and pan rim, then remove rim. Carefully invert meringue onto a plate, then slide a long, thin spatula between pan bottom and meringue and gently lift the bottom off. Invert meringue again onto another plate so that it is right side up. Let cool completely.

In a bowl, whisk hazelnut liqueur into chocolate-hazelnut spread. In another bowl, whip cream until it holds soft peaks. Stir about 1/4 cup of the whipped cream into the chocolate mixture until no white streaks remain. Fold chocolate mixture into remaining whipped cream, then whisk gently until mixture has a loose, spreadable consistency (take care not to overbeat or it will curdle).

With the spatula, spread chocolate-hazelnut cream around sides and over the top of the meringue. Chill torte uncovered for at least 1 hour, or cover with a large, inverted bowl (it shouldn't touch cream) and chill up to 24 hours. Cut torte into wedges to serve.

Oatmeal Layer Cake with Caramel-Pecan Frosting

Cooking spray
1 tablespoon all-purpose flour
1 1/3 cups boiling water
1 cup quick-cooking oats
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/3 cup vegetable shortening
2 teaspoons vanilla extract
3 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
Caramel-Pecan Frosting

Preheat oven to 350°. Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan), and line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with 1 tablespoon flour.

Combine water and oats in a medium bowl; let stand 20 minutes. Beat granulated sugar, brown sugar, shortening, and vanilla at medium speed of a mixer for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add oatmeal, beating until blended.

Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, baking soda, cinnamon, salt, and nutmeg, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.

Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.

Place 1 cake layer on a plate; spread layer with 1/2 cup Caramel-Pecan Frosting, and top with the remaining layer. Spread the remaining frosting over the top and sides of cake. Store the cake loosely covered in refrigerator.

Caramel-Pecan Frosting
1/4 cup butter or stick margarine
1/2 cup dark brown sugar
6 tablespoons evaporated milk
2 teaspoons vanilla extract
3 cups powdered sugar
1/4 cup chopped pecans

Melt butter in a medium saucepan over medium heat. Add brown sugar. Cook 3 minutes; stir constantly with a whisk. Add milk, 1 tablespoon at a time; cook 3 minutes, stirring constantly.

Cool. Stir in vanilla. Combine butter mixture and powdered sugar in a bowl; beat at high speed of a mixer until smooth. Frost cake as directed; sprinkle with pecans. If it's too thick, add 1 tablespoon evaporated milk. Makes 2 cups

Banana Split Cake

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup vegetable oil
1/2 cup buttermilk
2 cups mashed banana (5 medium)
1 cup chopped pecans
1 cup flaked coconut
1 1/2 teaspoons vanilla extract
1 (20-ounce) can crushed pineapple, undrained
1 (16-ounce) jar maraschino cherries, drained
1 (8-ounce) package cream cheese, softened
1 1/2 cups powdered sugar
Garnishes: toasted flaked coconut, long-stemmed maraschino cherries, grated milk chocolate, chopped pecans, hot fudge sauce

Combine first 4 ingredients in a large bowl. Stir together eggs, oil, and buttermilk. Add oil mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in banana and next 3 ingredients.

Drain pineapple, reserving 2 tablespoons liquid. Gently press pineapple and maraschino cherries between layers of paper towels. Chop cherries. Stir pineapple and cherries into banana mixture. Spoon into a greased and floured 10-inch tube pan.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on wire rack.

Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in reserved pineapple juice. Pour over cake; garnish, if desired. Makes 1 (10-inch) cake

Buttered Pound Cake with Rum Glaze

1 cup butter, softened
2 1/2 cups sugar
6 large eggs, separated
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8-ounce) container sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 cup sugar
Buttered Rum Glaze
Vanilla ice cream

Beat butter at medium speed with a heavy-duty mixer until creamy. Add 2 1/2 cups sugar, beating 4 to 5 minutes or until fluffy. Add egg yolks, one at a time, beating just until yellow disappears.

Combine flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Stir in flavorings.

Beat egg whites until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into batter. Pour batter into a greased and floured 10-inch tube pan.

Bake at 325° for 1 1/2 hours or until a long wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and place on a serving plate.

While warm, prick cake surface at 1-inch intervals with a wooden pick; pour warm Buttered Rum Glaze over cake. Let stand 4 hours or overnight before serving. Serve with Bananas Foster Sauce and vanilla ice cream. Makes 1 (10-inch) cake

Buttered Rum Glaze
6 tablespoons butter
3 tablespoons light rum
3/4 cup sugar
3 tablespoons water
1/2 cup chopped pecans, toasted

Combine first 4 ingredients in a small saucepan; bring to a boil. Boil, stirring constantly, 3 minutes. Remove from heat, and stir in pecans. Makes 1 1/4 cups

Sweet Potato Layer Cake

1-1/2 cups vegetable oil
2 cups sugar
4 eggs, separated
1-1/2 cups finely shredded uncooked sweet potato (about 1 medium)
1/4 cup hot water
1 teaspoon vanilla extract
2-1/2 cups cake flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup chopped pecans

Frosting:
1/2 cup butter or margarine
1-1/3 cups sugar
2 cans (5 ounces each) evaporated milk
4 egg yolks, beaten
2-2/3 cups flaked coconut
1 cup chopped pecans
2 teaspoons vanilla extract

In a mixing bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Add sweet potato, water and vanilla; mix well. In a small mixing bowl, beat egg whites until stiff; fold into the sweet potato mixture.

Combine flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture. Stir in pecans. Pour into three greased 9-in. round baking pans. Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.

For frosting, melt the butter in a saucepan; whisk in sugar, milk and egg yolks until smooth. Cook and stir over medium heat for 10-12 minutes or until thickened and bubbly. Remove from the heat; stir in the coconut, pecans and vanilla. Cool slightly. Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers. Makes 10-12 servings.

Peanut Butter Chocolate Cake

2 cups all-purpose flour
2 cups sugar
2/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup brewed coffee, room temperature

Peanut Butter Frosting:
1 package (3 ounces) cream cheese, softened
1/4 cup creamy peanut butter
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Miniature semisweet chocolate chips, optional

In a bowl, combine dry ingredients. Add eggs, milk, oil and vanilla; beat for 2 minutes. Stir in coffee (batter will be thin).

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

For frosting, beat the cream cheese and peanut butter in a bowl until smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with chocolate chips if desired. Store in the refrigerator. Makes 12-16 servings.