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In the Oven: Everyone’s Favorite Birthday Cake

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Next up is Everyone’s Favorite Birthday Cake in honor of Martha Stewart’s birthday. Who are you going to bake it for?

Posting date is: Sunday, August 2nd

Everyone's Favorite Birthday Cake
 
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Yield: 10-12 servings
Ingredients
For the Sour Cream Cake
  • 2½ cups plus 2 tablespoons (330 g) cake flour
  • 1 scant tablespoon baking powder
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground cinnamon
  • 7 ounces (1¾ sticks/200 g) unsalted butter, softened, cut into ½-inch (12-mm) pieces, plus more for the pans
  • 1 cup (200 g) granulated sugar
  • ¾ cup (165 g) firmly packed light brown sugar
  • 4 large eggs
  • 1½ cups (345 g) sour cream
For the Chocolate Cream Cheese Frosting
  • 4 ounces (1 stick/115 g) unsalted butter, softened
  • 1 (8-ounce/226-g) package cream cheese, softened
  • 3 to 3½ cups (340 to 395 g) confectioners’ sugar, sifted
  • ¼ teaspoon kosher salt
  • 3 ounces (85 g) dark chocolate, melted and cooled
For Décor
  • Candles (of course)
Instructions
Make the Sour Cream Cake
  1. Preheat the oven to 350°F (175°C). Butter two 8-inch (20-cm) round cake pans, line them with
  2. parchment paper, and butter the parchment. Dust with flour and knock out the excess.
  3. In a large bowl, sift together the flour, baking powder, salt, and cinnamon; set aside.
  4. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, and beat until just incorporated, scraping down the sides of the bowl as necessary. Reduce the speed to low; add the flour mixture in three additions, beginning and ending with the flour mixture, alternating with the sour cream, and scraping down the sides of the bowl as necessary.
  5. Pour the batter into the prepared pans and bake, rotating the pans halfway through, until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Set the pans on a wire rack to cool for at least 20 minutes before loosening the sides of the cakes from the pans with a small knife and inverting them onto a wire rack. Remove the parchment paper and turn the cakes right side up; let them cool completely.
Make the Chocolate Cream Cheese Frosting
  1. Beat the butter in the bowl of a standing mixer fitted with the paddle attachment until smooth. Add the cream cheese and beat until well combined. Add only 3 cups (340 g) confectioners’ sugar and the salt; beat until smooth. Add the chocolate and mix until well combined. If the frosting seems too loose, add additional confectioners’ sugar, 1 tablespoon at a time, until it becomes thicker. Do not overbeat. The frosting can be made up to 24 hours in advance and stored in an airtight container in the refrigerator; let it soften at room temperature before using.
  2. Place one cooled cake layer on a serving platter. If necessary, trim the top to create a flat surface. Spread about ¾ cup (200 g) of frosting on top. Add the top layer and trim if you want (some people prefer a domed cake top). Spread a very thin layer of frosting over the sides and top of the cake (called a crumb coat, this helps to keep loose cake crumbs under control when you frost the outside of the cake), and place it in the refrigerator for 10 minutes to firm up. Spread the sides and top of the cake with the remaining frosting. Refrigerate for another 10 minutes to set before serving.
Notes
How to Store: This cake will keep beautifully in a cake saver in the refrigerator for up to 3 days. Allow to come to room temperature before serving.

 

In the Oven: Orange Buttermilk Picnic Cake with Chocolate Chips

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Next up is this summery Orange Buttermilk Picnic Cake with Chocolate Chips.
Doesn’t it sound just right for your 4th of July picnic?
Posting date is: Sunday, 5 July.

Orange Buttermilk Picnic Cake with Chocolate Chips
 
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Total time
 
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Yield: 12 servings
Ingredients
For the Buttermilk Cake
  • 1 orange
  • ½ cup (120 ml) well-shaken buttermilk
  • ½ cup plus 2 tablespoons (70 g), plus 1 teaspoon all-purpose flour
  • ½ cup plus 2 tablespoons (85 g) cake flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¾ cup (165 g) firmly packed light brown sugar
  • 3 ounces (¾ stick/85 g) unsalted butter, softened, plus more for the pan
  • 1 large egg
  • 1 large egg yolk
  • ¾ teaspoon pure orange extract
  • ½ teaspoon pure vanilla extract
  • 4 ounces (115 g) semisweet mini chocolate chips or coarsely chopped regular size chocolate chips (about ¾ cup)
  • 1 tablespoon orange liqueur or canola oil
For the Orange Syrup
  • 3 tablespoons freshly squeezed orange juice
  • 3 tablespoons granulated sugar
  • 1 to 2 tablespoons Grand Marnier (optional)
For the Assembly
  • 2 tablespoons confectioners’ sugar
Instructions
Make the Buttermilk Cake
  1. Preheat the oven to 325°F (165°C).
  2. Butter one 9-inch (23-cm) round cake pan, line the bottom with parchment paper, and butter the
  3. parchment. Dust the parchment with flour and knock out the excess.
  4. Zest and juice the orange. Set aside the zest. Place ¼ cup (60 ml) of the juice into a glass measuring cup and reserve the rest for the orange syrup (below). Add the buttermilk to the orange juice in the measuring cup and whisk until combined. Set aside.
  5. Sift ½ cup plus 2 tablespoons (70 g) all-purpose flour, the cake flour, salt, baking soda, and baking powder into a small bowl.
  6. In the bowl of a standing mixer fitted with the paddle attachment, cream the brown sugar and
  7. butter on medium speed until fluffy, about 3 minutes. Add the egg and egg yolk and beat well, then add the orange extract, vanilla, and orange zest until incorporated. Scrape down the sides and bottom of the bowl, and mix again for 15 seconds. Add the flour mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the flour mixture.
  8. Toss the chocolate chips in the liqueur and sprinkle them with 1 teaspoon all-purpose flour. Toss to coat the chips in the flour. Fold the chocolate chips into the batter and pour the batter into the prepared pan. Smooth the top. Bake, rotating the pan halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean, plus another minute or two, 32 to 37 minutes. (Since this is a picnic cake, you should bake it a tiny bit more than you are normally comfortable with. This cake will still be moist—you just don’t want it “falling-apart moist.”)
  9. Transfer the pan to a wire rack and cool for 15 minutes.
Make the Orange Syrup
  1. Meanwhile, in a small saucepan over very low heat, whisk together the orange juice, sugar, and Grand Marnier, a tablespoon at a time (to taste), until combined. Once the sugar is melted, increase the heat to medium-low and simmer until the syrup is slightly thickened, about 2 minutes. Remove it from the heat.
  2. Turn the still-warm cake out of the pan onto the rack, remove the parchment paper, and flip the
  3. cake right side up. Place the wire rack over a baking sheet. Using a toothpick or wooden skewer, poke holes evenly all over the cake. Brush the cake with the orange syrup and allow it to sink in and set, about 15 minutes. Dust it with the confectioners’ sugar immediately before serving (or before packing up for your picnic).
Notes
How to store: The cake will keep in an airtight container at room temperature for up to 3 days.

 

In the Oven: Rainbow Icebox Cake with Homemade Chocolate Cookies

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Next up is this festive Rainbow Icebox Cake with Homemade Chocolate Cookies!
Are you going to make it with all the colors of the rainbow?
Posting date is: Sunday, June 7th

Rainbow Icebox Cake with Homemade Chocolate Cookies
 
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Yield: 12 servings
Ingredients
For the Rainbow Whipped Cream
  • 3 cups (720 ml) heavy whipping cream, very cold
  • ¾ cup (170 g) crème fraîche
  • ¾ cup (150 g) granulated sugar
  • 2 teaspoons pure vanilla paste
  • 6 rainbow colors of food gel
For the Chocolate Cookies
  • 10½ ounces (22⁄3 sticks/300 g) unsalted butter, softened
  • 1½ cups (300 g) granulated sugar
  • 1 large egg yolk
  • 1 tablespoon pure vanilla extract
  • 11⁄3 cups (115 g) unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 2½ cups (315 g) all-purpose flour
For the Assembly
  • 1 cup (240 ml) heavy whipping cream, very cold
  • 1 tablespoon granulated sugar
  • Rainbow sprinkles (optional)
Instructions
Make the Rainbow Whipped Cream
  1. Chill the bowl and whisk attachment of a standing mixer in the refrigerator for 10 minutes.
  2. Put the cream and crème fraîche into the chilled bowl of the stand mixer and whisk on low for 1 minute.
  3. With the mixer running, stream in the sugar and vanilla paste.
  4. Increase the speed to medium-high and continue whisking.
  5. Stop the mixer before soft peaks form; it’s important not to overwhip the cream at this stage. (The thickened cream should stream off the whisk but still pile softly back into the bowl; the whisk will leave faint streaks in the cream that will smooth out fairly quickly.)
  6. Line a colander with one layer of cheesecloth and place the colander in a bowl.
  7. Pour the partially whipped cream into the colander and place the bowl in the refrigerator for at least 3 hours.
  8. The cream should be thick enough to remain in the colander, but not so thick that any additional whipping will take it past soft peaks.
Make the Chocolate Cookies
  1. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar at low speed until smooth.
  2. Beat in the egg yolk and vanilla.
  3. Scrape down the sides of the bowl and the paddle.
  4. Add the cocoa powder, salt, and baking powder and beat until combined.
  5. Scrape down the bowl again.
  6. Add the flour and beat just until combined.
  7. Form the cookie dough into four disks, wrap each in plastic wrap, and refrigerate for about 1 hour, or until firm.
  8. Preheat the oven to 350°F (175°C).
  9. Line two baking sheets with parchment paper.
  10. On a lightly floured board, roll out a disk of chilled cookie dough into a 12-inch (30.5-cm) round 8 inch (3 mm) thick.
  11. Using a 2-inch (6-cm) round biscuit cutter, stamp out as many rounds of dough as you can; transfer the rounds to the prepared baking sheets.
  12. Repeat with a second disk.
  13. Quickly gather the dough scraps, reroll, and stamp out more cookies.
  14. Bake the chocolate cookies until they are dry and set, 8 to 10 minutes.
  15. Transfer the pans to a wire rack to cool for 10 minutes, then transfer the chocolate cookies directly to the rack to cool completely.
  16. Repeat the rolling, stamping, and baking process with the remaining dough disks.
  17. You should have 60 to 75 finished cookies in total.
Finish the Rainbow Whipped Cream
  1. Put ¼ cup of the refrigerated whipped cream into a small bowl and set aside.
  2. Evenly divide the remaining whipped cream into six medium bowls.
  3. Add a different food gel, a drop or two at a time, to each of the six bowls, then fold each with a rubber spatula until incorporated and the desired color is reached. (As you fold the whipped cream, it will get stiffer; do not fold too much or it could become overwhipped.)
  4. If needed, whisk each bowl of colored whipped cream a few more times by hand to reach soft peaks.
  5. Do not overwhip.
Assemble the Rainbow Icebox Cake
  1. Arrange 7 cookies on a platter in a 7- to 8-inch (17- to 20-cm) circle (side by side, with one cookie in the middle—do not overlap).
  2. Dollop the first color of whipped cream (in this case, red) gently over the cookie layer.
  3. Spread the whipped cream with an offset spatula to the very edge of the cookies.
  4. Top the whipped cream with another layer of cookies, offset from the first layer.
  5. Repeat the process, filling in any blank spots in the layers with broken cookie pieces and using the whipped cream in rainbow order.
  6. Top the last layer of cookies with the reserved ¼ cup of plain whipped cream, spreading in a thin layer to help soften the top layer of cookies.
  7. Place the cake, loosely covered, in the refrigerator overnight to set.
  8. The next day, chill the bowl and whisk attachment of a standing mixer in the refrigerator for 10
  9. minutes.
  10. Put the cream in the chilled bowl of the stand mixer and whisk on low speed for 1 minute.
  11. With the mixer running, stream in the sugar.
  12. Increase the speed to medium-high and continue whisking just until soft peaks form.
  13. Remove the cake from the refrigerator and top it with a big pile of the white whipped cream, completely covering the thin layer of whipped cream.
  14. Cover loosely in plastic wrap or invert a glass or plastic container over the cake and refrigerate for at least 30 minutes.
  15. Sprinkle with rainbow sprinkles just before serving, if desired.
Notes
How to store: Store leftovers in the refrigerator, covered, for up to 1 day. You might have leftover cookies—we always like to have a few extra on hand in case a few crumble or break; you can snack on the rest or store, tightly covered, for up to 4 days.

 

In the Oven: Ultralemony Lemon Bundt Cake with Almond Glaze

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Who’s up for a lemony good cake with a twist?
Posting date: 10 May 15.  Happy Mother’s Day!

Ultralemony Lemon Bundt Cake with Almond Glaze
 
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Yield: 1 Bundt cake • 12 to 16 servings
Ingredients
For the Lemon Bundt Cake
  • 1½ cups (170 g) cake flour
  • 1½ cups (170 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2¾ cups (550 g) granulated sugar
  • Zest of 10 lemons (approximately 10 tablespoons/60 g)
  • 8 ounces (2 sticks/225 g) unsalted butter, melted and cooled
  • ½ cup (120 ml) canola oil
  • 3 tablespoons dark rum
  • 2 tablespoons pure lemon extract
  • 3 large eggs
  • 3 large yolks
  • ¾ cup (180 ml) heavy cream
For the Lemon Syrup
  • 1⁄3 cup (65 g) granulated sugar
  • 1⁄3 cup (75 ml) fresh lemon juice
  • 2 tablespoons dark rum, or more to taste
For the Almond Glaze
  • 2 to 4 tablespoons (30 to 60 ml) fresh lemon juice
  • 2 teaspoons pure almond extract
  • 2½ to 3 cups (250 to 300 g) sifted confectioners’ sugar
  • ¼ cup (25 g) slivered almonds, toasted (see page 19)
Instructions
Make the Lemon Bundt Cake
  1. Preheat the oven to 350°F (175°C).
  2. Generously spray the inside of a 10-cup (2.4-L) Bundt pan with nonstick cooking spray, dust with flour, and knock out the excess flour.
  3. Alternatively, you can butter and flour the pan.
  4. Either way, make sure the pan’s nooks and crannies are all thoroughly coated.
  5. Sift both flours, the baking powder, and salt into a medium bowl.
  6. Set aside.
  7. Place the sugar in the bowl of a standing mixer fitted with the paddle attachment.
  8. Sprinkle the lemon zest over the sugar and use the tips of your fingers to rub the zest in until the mixture is uniformly pale yellow.
  9. Pour the melted butter and canola oil into the bowl of lemon sugar and beat on medium speed until well combined.
  10. Add the rum, lemon extract, eggs, and egg yolks and beat again on medium speed until just combined.
  11. Add the flour mixture in three parts, alternating with the cream, beginning and ending with the flour mixture.
  12. Scrape down the bowl, then mix on low speed for a few more seconds.
  13. Pour the mixture into the prepared pan.
  14. Bake for 50 to 60 minutes, rotating the pan halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean.
  15. Transfer the pan to a wire rack and cool for 30 minutes.
  16. Place the wire rack over a half sheet pan lined with parchment paper.
Make the Lemon Syrup
  1. In a small saucepan over very low heat, whisk together the sugar, lemon juice, and rum until the sugar starts to melt.
  2. Increase the heat to medium-high and bring to a boil.
  3. Then reduce the heat to a simmer for a minute or two, until the sugar is completely dissolved. Remove from the heat.
  4. Gently loosen the sides of the somewhat cooled cake from the pan and turn it out onto the rack.
  5. Poke the cake with several holes (on the crown and sides) in preparation for the syrup.
  6. Use a pastry brush to gently brush the top and sides of the cake with the syrup.
  7. Allow the syrup to soak into the cake.
  8. Brush at least two more times. (You might have some syrup left over.)
  9. Continue to let the cake cool completely.
Make the Almond Glaze
  1. In a medium bowl, whisk together 2 tablespoons of the lemon juice and the almond extract.
  2. Add 2½ cups (250 g) of the confectioners’ sugar and continue whisking until the mixture is pourable.
  3. A fairly sturdy, thick glaze will give you the best visual result.
  4. If the mixture is too thick, add more lemon juice, a tablespoon at a time, until the desired consistency is reached.
  5. If the mixture is too thin, keep adding confectioners’ sugar, ¼ cup (25 g) at a time, until the desired consistency is reached; this will make the glaze sweeter, of course.
  6. Pour the glaze in large thick ribbons over the crown of the Bundt, allowing the glaze to spread
  7. and drip down the sides of the cake.
  8. Sprinkle the almonds over the glaze and allow the glaze to set (for about 20 minutes) before serving.
Notes
How to Store: The cake will keep in an airtight container at room temperature for up to 3 days.