Bon Appetit Desserts

⅔ cup unbleached all purpose flour

⅓ cup yellow cornmeal (preferably stone-ground)

1½ teaspoons baking powder

1 large egg

3 tablespoons sugar

½ cup whole milk

½ cup (1 stick) unsalted butter, melted

1 teaspoon vanilla extractCrème fraîche, softly whipped cream, or vanilla ice cream

Position rack in center of oven and preheat to 400°F. Combine cranberries, maple syrup, cream, orange peel, and pinch of salt in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove from heat.

Whisk flour, cornmeal, baking powder, and remaining ½ teaspoon salt in medium bowl. Whisk egg and sugar in another medium bowl. Whisk milk, melted butter, and vanilla into egg mixture. Add flour mixture to egg mixture; whisk to blend.

Pour warm cranberry mixture into 11×7×2-inch or 8×8×2-inch glass or ceramic baking dish. Pour batter over. Bake cake until golden and cranberry mixture bubbles at edges, about 28 minutes. Cool 15 minutes. Spoon warm cake with cranberry mixture onto plates. Serve cake topped with crème fraîche, whipped cream, or vanilla ice cream.

Apple-Cornmeal Upside-Down Cake

Yellow cornmeal gives this homey dessert great texture. Pippin apples can be used in place of Granny Smiths. When adding the batter to the cake pan, drop it by spoonfuls rather than pouring it over to help distribute it evenly and to avoid dislodging the apples. This cake isn’t super-sweet, so serve it warm with vanilla or dulce de leche ice cream, if desired. 6 to 8 servings

Nonstick vegetable oil spray

8 tablespoons (1 stick) unsalted butter, room temperature, divided

½ cup plus ⅔ cup sugar

3 7- to 8-ounce Granny Smith apples, peeled, cut into eighths, cored

1 cup unbleached all purpose flour

¼ cup yellow cornmeal

½ teaspoon baking soda

¼ teaspoon salt

1 large egg

½ cup buttermilk

Position rack in center of oven and preheat to 350°F. Generously spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add ½ cup sugar and stir until sugar melts and turns golden brown, about 3 minutes. Add apples and saute over medium heat until apples are just tender and coated with caramel, shaking pan occasionally, about 12 minutes. Immediately pour mixture into prepared pan; distribute apples and caramel evenly over bottom of pan.

Whisk flour, cornmeal, baking soda, and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter and ⅔ cup sugar in large bowl until fluffy. Beat in egg. Add half of flour mixture; stir in buttermilk. Add remaining flour mixture and mix well. Drop batter by spoonfuls evenly over apples and spread gently with offset spatula.

Bake until cake is golden brown and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Place platter over pan. Using oven mitts or pot holders as aid, firmly grasp pan and platter together and turn over. Gently lift pan off cake. Serve warm.Technique Tip: Flipping OutInverting an upside-down cake to get it out of the pan requires a leap of faith—and a firm grip. It’s important, of course, to read the instructions in the recipe first. Then, just go for it: Using oven mitts or thick kitchen towels, make sure you’ve got the cake pan and the platter clasped tightly together [1]. Then flip the platter and cake quickly, let stand as directed, and carefully lift off the cake pan [2].

Caramel-Walnut Upside-Down Banana Cake

A new twist on pineapple upside-down cake: Walnuts replace the pineapple atop a super-moist banana cake, and a brown sugar caramel drips down the sides. 6 to 8 servings

ToppingNonstick vegetable oil spray

½ cup (1 stick) unsalted butter

1 cup (packed) golden brown sugar

3 tablespoons dark corn syrup

¾ cup walnut halves or pieces

Cake

1¾ cups cake flour

1 teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon salt

½ cup (1 stick) unsalted butter, room temperature

½ cup sugar

½ cup (packed) golden brown sugar

2 large eggs

1 cup mashed very ripe bananas (2 to 3 large)

3 tablespoons sour cream

1 tablespoon dark rum

1 teaspoon vanilla extract

Whipped cream or vanilla ice cream

TOPPING: Spray 8-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Bring butter, sugar, and corn syrup to boil in medium saucepan, stirring constantly until butter melts. Boil syrup 1 minute. Stir in nuts. Spread topping in prepared pan. Let topping cool completely.

CAKE: Preheat oven to 350°F. Sift flour, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until blended. Beat in eggs 1 at a time, then mashed bananas, sour cream, rum, and vanilla. Beat in dry ingredients in 2 additions just until combined. Spoon batter into pan.

Bake cake until tester inserted into center comes out clean, about 55 minutes. Cool 15 minutes. Run small knife around pan sides to loosen cake. Place platter over pan. Using oven mitts or pot holders as aid, firmly grasp pan and platter together, then turn over. Let stand 5 minutes, then gently lift pan off cake. Cool at least 15 minutes for topping to set. Serve warm or at room temperature with whipped cream or vanilla ice cream.Market Tip: BananasIf you don’t see any ripe bananas in the produce section, ask the produce manager if there are any in the back—sometimes they remove the ripe bananas to make room for the newest shipment.

Plum-Blueberry Upside-Down Cake

Upside-down cake, an old-fashioned favorite, is given a lustrous new look with plums and fresh blueberries. 8 servings

Topping

½ cup (1 stick) unsalted butter

½ cup (packed) dark brown sugar

4 plums, pitted, cut into ½ inch wedges

1 ½-pint container blueberries

Cake

1½ cups unbleached all purpose flour

2 teaspoons baking powder

¾ teaspoon ground cinnamon

¼ teaspoon salt

¼ cup (½ stick) unsalted butter, room temperature

1 cup sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

½ cup plus 1 tablespoon milk

Vanilla ice cream or whipped cream (optional)

TOPPING: Melt butter in heavy medium saucepan over low heat. Add sugar; whisk until well blended. Pour syrup into 9-inch-diameter cake pan with 2-inch-high sides, spreading to cover bottom evenly. Lightly press plums into syrup in circle around edge of pan. Spread berries in center.

DO AHEAD: Can be made 3 hours ahead. Let stand at room temperature.

CAKE: Position rack in center of oven and preheat to 350°F. Sift flour, baking powder, cinnamon, and salt into medium bowl. Beat butter in another medium bowl until smooth. Gradually add sugar to butter and beat until well combined. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Stir dry ingredients and milk alternately into butter mixture, beginning and ending with dry ingredients. Spoon batter over topping in pan.

Bake cake until top is golden and firm and tester inserted into center comes out clean, about 55 minutes. Let stand 10 minutes. Run small sharp knife around pan sides to loosen cake. Place platter over pan. Using oven mitts or pot holders as aid, firmly grasp pan and platter together, then turn over. Let stand 3 minutes, then gently lift pan off cake. Serve warm or at room temperature with ice cream or whipped cream, if desired.

Pineapple Upside-Down Pumpkin Gingerbread

Upside-down cake gets warmed up for autumn with the addition of pumpkin, molasses, and a mix of spices. To peel the pineapple, use a large serrated knife to cut through the tough skin with ease. Using round cookie cutters of different sizes to cut the pineapple pieces is a clever twist that adds a modern look. 10 servings

ToppingNonstick vegetable oil spray

⅔ cup (packed) golden brown sugar

½ cup (1 stick) unsalted butter

2 tablespoons frozen pineapple juice concentrate, thawed

1 teaspoon mild-flavored (light) molasses

1 ripe pineapple, peeled

Cake

2 cups unbleached all purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1¼ teaspoons ground cinnamon

¾ teaspoon ground ginger

½ teaspoon salt

½ cup (1 stick) unsalted butter, room temperature

1 cup sugar

2 large eggs

½ cup mild-flavored (light) molasses

½ cup canned pure pumpkin

½ cup boiling water

Whipped cream

TOPPING: Preheat oven to 350°F. Spray 9×9×2-inch metal baking pan with nonstick spray. Combine sugar, butter, pineapple juice concentrate, and molasses in heavy small saucepan. Bring to boil over medium heat, whisking until sugar dissolves and syrup is smooth; boil 1 minute. Pour evenly into prepared pan.

Cut off one ⅓-inch-thick round from pineapple; cut out core. Place round in syrup in pan. Stand pineapple on end. Cut lengthwise into ⅓-inch-thick slices. Using 3 round cutters of different sizes, cut out rounds from pineapple slices, avoiding core. Arrange rounds close together in single layer in free-form design in syrup.

CAKE: Whisk flour, baking soda, baking powder, cinnamon, ginger, and salt in medium bowl. Beat butter in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs 1 at a time. Beat in molasses, then pumpkin. Beat in dry ingredients just until blended, occasionally scraping down sides of bowl. Beat in ½ cup boiling water. Pour batter evenly into pan.

Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan 45 minutes. Place platter over pan. Using oven mitts or pot holders as aid, firmly grasp pan and platter together and turn over. Let stand 5 minutes, then gently lift pan off cake. Serve cake warm or at room temperature with whipped cream.Market Tip: PineappleWhen selecting a pineapple, look for one that feels heavy for its size—a good sign that it will be juicy—and has a fragrant smell, a hint that it will be flavorful. Then tug at one of the inner leaves; it will release easily if the pineapple is ripe.

Upside-Down Spiced Peach Cake with Honey-Sweetened Whipped Cream

A touch of honey in the brown sugar mixture, fresh peaches instead of canned pineapple, and a bit of yogurt in place of some of the butter update the classic cake. When removed from the heat, the honey mixture will begin to harden quickly, so be ready to pour it into the cake pan immediately. As the cake bakes, the honey mixture melts into the peaches and into the bottom of the cake, creating a luscious topping. 6 servings

6 tablespoons (¾ stick) unsalted butter, room temperature, divided

¼ cup honey

¼ cup (packed) golden brown sugar

1¼ cups unbleached all purpose flour

1½ teaspoons ground cardamom

½ teaspoon ground cinnamon

¼ teaspoon baking soda

¼ teaspoon salt

¾ cup sugar

1 large egg

½ cup plain whole-milk yogurt

3 small or 2 medium ripe peaches (about 1 pound total), pitted, thinly slicedHoney-Sweetened Whipped Cream (see recipe)

Position rack in center of oven and preheat to 350°F. Generously butter 9-inch-diameter cake pan with 2-inch-high sides. Melt 2 tablespoons butter in heavy small saucepan over medium-high heat. Stir in honey and brown sugar. Boil until mixture darkens slightly, stirring often, about 2 minutes. Immediately pour honey mixture into prepared pan to coat bottom completely. Let stand while preparing batter.

Whisk flour, cardamom, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat sugar and remaining 4 tablespoons butter in large bowl until fluffy. Beat in egg. Mix in half of flour mixture, then all of yogurt. Add remaining flour mixture and mix just until blended.

Arrange sliced peaches decoratively over honey mixture (it will be firm), covering completely. Drop batter by spoonfuls evenly over peaches and gently spread batter over peaches to cover completely. Bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack 5 minutes. Run small knife around pan sides to loosen cake. Place platter over pan. Using oven mitts or pot holders as aid, firmly grasp pan and platter together, then turn over. Gently lift off pan. Serve warm or at room temperature with Honey-Sweetened Whipped Cream.

Honey-Sweetened Whipped Cream

Using honey to sweeten the cream adds a subtle nuance; a bit of yogurt creates a perfect balance of sweet, creamy, and tangy flavors. Makes about 1¾ cups

¾ cup chilled heavy whipping cream

3 tablespoons honey

¼ cup plain whole-milk yogurt

Using electric mixer, beat cream and honey in large bowl until soft peaks form. Fold in yogurt.

DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.

Brown Sugar-Almond Cake with Caramel Frosting

Buttermilk helps make this cake tender, and brown sugar gives it a roasty, old-fashioned sweetness. 12 servings

Cake

2 cups cake flour

¾ teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon salt

1 15-ounce can pear halves in light syrup, well drained

¾ cup blanched slivered almonds

¾ cup buttermilk

¾ cup sugar

½ cup (packed) golden brown sugar

½ cup (1 stick) unsalted butter, room temperature

2 large eggs

1 teaspoon vanilla extract

¾ teaspoon almond extract

Frosting

¾ cup (packed) dark brown sugar

½ cup heavy whipping cream

1 tablespoon light corn syrup

½ cup (1 stick) unsalted butter, room temperature

1 cup powdered sugar, sifted

1 teaspoon vanilla extract

Toasted sliced almondsAdditional powdered sugar

CAKE: Preheat oven to 350°F. Butter 9×9×2-inch metal baking pan. Line pan with waxed paper; butter paper. Sift flour, baking powder, baking soda, and salt into large bowl.

Place pears and nuts in processor; blend to thick puree. Add buttermilk, both sugars, butter, eggs, and both extracts. Process until well blended (mixture may look curdled). Add to dry ingredients; stir to blend. Transfer to prepared pan.

Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Run small sharp knife around pan sides to loosen cake. Turn cake out onto rack; peel off paper. Cool cake completely.

FROSTING: Combine brown sugar, cream, and corn syrup in heavy medium saucepan. Stir over medium heat until mixture comes to boil. Boil 2 minutes, swirling pan occasionally. Pour mixture into medium bowl. Chill until cold and beginning to thicken, stirring occasionally, about 1 hour.

Using electric mixer, beat butter and powdered sugar in medium bowl until smooth. Gradually beat in cold brown sugar mixture, then vanilla.

Place cake on platter. Spread frosting over cake. Sprinkle nuts on top of cake.

DO AHEAD: Can be made 1 day ahead. Chill until cold, then cover.

Sprinkle additional powdered sugar over cake.

Walnut-Orange Cake

Instead of the vegetable oil or butter usually found in cakes, olive oil is used here, lending a mild aroma and flavor that complement the walnuts and orange. Regular olive oil works best, as its mild taste won’t compete with the other flavors. Nutty but delicate, this cake would be delicious with just a dollop of lightly sweetened whipped cream. Serve it for breakfast, brunch, or tea, or after dinner. 8 to 10 servings

Nonstick olive oil spray

1½ cups chopped walnuts

1 cup unbleached all purpose flour

1 tablespoon baking powder

4 large eggs

1½ cups sugar

½ cup fresh orange juice

1 tablespoon finely grated orange peel

½ cup olive oilPowdered sugar

Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick olive oil spray. Place parchment paper round in bottom of pan; spray parchment.

Grind walnuts in processor until finely ground but not powdery. Combine ground walnuts, flour, and baking powder in medium bowl.

Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar, beating until light, thick, and pale yellow, about 4 minutes. Gradually add walnut-flour mixture, then orange juice, orange peel, and olive oil, beating just until blended. Transfer batter to prepared pan. Place pan on rimmed baking sheet and bake cake until tester inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.

Run knife around pan sides to loosen cake. Release pan sides. Carefully invert cake onto platter and remove parchment. Sift powdered sugar over cake.

Cinnamon-Sugar Plum Cake

Fresh, ripe, seasonal fruit is essential in desserts that feature it—such as this one. So make this cake when summer plums are at their peak. Other summer fruits that would be delicious in this recipe: pitted fresh cherries or sliced peaches and nectarines. During fall and winter, use sliced cored unpeeled pears. 6 to 8 servings

1¼ cups unbleached all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup (1 stick) unsalted butter, room temperature

¾ cup plus 1½ tablespoons sugar

2 large eggs

1 tablespoon fresh lemon juice

1 teaspoon finely grated lemon peel

5 large plums (about 1¼ pounds), pitted, cut into ½-inch wedges

¼ teaspoon ground cinnamon

Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Whisk flour, baking powder, and salt in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Beat in ¾ cup sugar. Add eggs 1 at a time, then lemon juice and lemon peel, beating until blended after each addition. Beat in flour mixture. Spread batter in prepared pan.

Press plum wedges halfway into batter in concentric circles, spacing slightly apart. Mix remaining 1½ tablespoons sugar and cinnamon in small bowl; sprinkle over plums.

Bake cake until browned on top and tester inserted into center comes out clean, about 50 minutes. Cut around cake; release pan sides. Serve cake warm or at room temperature.

Raspberry Cake with Marsala, Crème Fraîche, and Raspberries

This tender raspberry cake has the texture of a fresh cake doughnut, so it would be great for brunch. Very lightly sweetened whipped cream could be substituted for the crème fraîche. 10 servings

1½ cups unbleached all purpose flour

1 teaspoon baking powder

1 teaspoon salt

¼ teaspoon baking soda

¼ teaspoon ground nutmeg

½ cup Marsala

¼ cup fresh orange juice

14 tablespoons (1¾ sticks) unsalted butter, room temperature, divided

1 cup plus 4 tablespoons sugar, divided

2 large eggs

1 teaspoon vanilla extract

1 teaspoon finely grated lemon peel

4 cups fresh raspberries, divided

2 cups crème fraîche or sour cream

Position rack in center of oven and preheat to 400°F. Butter 10-inch-diameter springform pan with 2¾-inch-high sides. Whisk flour, baking powder, salt, baking soda, and nutmeg in medium bowl to blend. Combine Marsala and orange juice in small bowl. Beat 12 tablespoons butter and 1 cup sugar in large bowl until well blended. Beat in eggs, vanilla, and lemon peel. Beat in flour mixture in 3 additions alternately with Marsala mixture in 2 additions. Transfer batter to prepared pan. Sprinkle with 1½ cups raspberries; reserve remaining berries for serving.

Bake cake until top is gently set, about 20 minutes. Reduce oven temperature to 375°F. Dot top of cake with remaining 2 tablespoons butter and sprinkle with 2 tablespoons sugar. Continue baking until tester inserted into center of cake comes out clean, about 15 minutes. Cool cake in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature.

Mix crème fraîche and remaining 2 tablespoons sugar in small bowl.

DO AHEAD: Cake and crème fraîche mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover and chill crème fraîche mixture.

Cut cake into wedges. Top each with dollop of crème fraîche and fresh raspberries and serve.

Tarte au Sucre

Similar to a rustic coffee cake, this Belgian classic is a light and fluffy yeast-risen treat with a custardy brown sugar topping. Often served with fresh berries as dessert, the tart is also lovely for brunch or as an afternoon snack with coffee or tea. 10 to 12 servings

1½ cups unbleached all purpose flour

¼ cup sugar

2 teaspoons active dry yeast

1 teaspoon finely grated lemon peel

½ teaspoon salt

6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes

¼ cup whole milk

3 large egg yolks

2 large eggs

⅔ cup heavy whipping cream

⅔ cup (packed) dark brown sugar, divided

Butter and flour 9-inch-diameter springform pan with 2¾-inch-high sides. Mix flour, ¼ cup sugar, yeast, lemon peel, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add milk and egg yolks; using on/off turns, blend until soft dough forms. Using wet fingertips, press dough over bottom and 1 inch up sides of prepared pan. Cover tightly with plastic and let rise in warm draft-free area until light and puffy (dough will not double in volume), about 2 hours.

Preheat oven to 400°F. Whisk whole eggs and cream in small bowl to blend. Sprinkle ⅓ cup brown sugar over bottom of tart. Pour cream mixture over. Sprinkle with remaining ⅓ cup brown sugar. Bake until dough puffs and browns and filling browns in spots, about 25 minutes. Transfer to rack. Cut around pan sides to loosen tart. Release pan sides. Cool 30 minutes. Serve warm or at room temperature.

Chocolate Decadence

Although the pan is buttered and floured to prevent sticking, the cake itself is flourless. The decadence comes from a generous dose of bittersweet chocolate and butter, accented with Grand Marnier, Cognac, and espresso powder. 12 servings

1 pound bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

10 tablespoons (1¼ sticks) unsalted butter

2 tablespoons Grand Marnier or other orange liqueur

1 tablespoon Cognac or brandy

1 tablespoon instant espresso powder or coffee powder

6 large eggs

¾ cup sugarLightly sweetened whipped creamFresh raspberries

Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan with 2¾-inch-high sides. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Remove from heat. Whisk in Grand Marnier, Cognac, and espresso powder. Cool to lukewarm.

Using electric mixer, beat eggs and sugar in large bowl until tripled in volume, about 5 minutes. Fold ¼ of beaten egg mixture into cooled chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out with moist crumbs still attached, about 45 minutes. Cool cake in pan on rack (cake will sink as it cools). Run knife around pan sides to loosen cake. Release pan sides.

DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.

Cut cake into wedges. Serve with whipped cream and berries.Technique Tip: Whip It UpSince there’s no leavening agent in this cake other than eggs to make it rise, a good whipping of the eggs and sugar is key. Use room-temperature eggs and a hand-held mixer or stand mixer at medium speed to create a fluffy foam that will literally triple in volume. The chocolate mixture should be just lukewarm when the foam is added or the heat will deflate the foam. Bake the cake immediately, while the foam is at its highest volume.

Chocolate-Pistachio Torte with Warm Chocolate Ganache

Characteristic of tortes, this is a decadent flourless cake loaded with nuts. Pistachio paste lends a wonderful flavor but is not readily available and is fairly expensive. Fortunately, this recipe demonstrates how simple it is to make your own, and by making the paste yourself, you control its purity and freshness. There will be a bit of pistachio paste left over—stir it into your next batch of brownies. 12 servings

Pistachio Paste

12 ounces unsalted natural pistachios

2 tablespoons sugar

2 large egg whites

Torte

12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

½ cup (1 stick) unsalted butter, room temperature

6 large eggs, separated, room temperature

¼ teaspoon salt

2 tablespoons sugar

2 tablespoons (packed) golden brown sugar

Ganache

2 cups heavy whipping cream

15 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

Chopped pistachios

PISTACHIO PASTE: Finely grind nuts and sugar in processor. Add egg whites and blend well.

DO AHEAD: Can be made 3 days ahead. Transfer pistachio paste to small bowl, cover, and refrigerate.

TORTE: Preheat oven to 350°F. Butter 8-inch-diameter springform pan with 2¾-inch-high sides. Line pan bottom with parchment paper; butter paper. Place chocolate in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Remove bowl from over water. Cool chocolate to lukewarm.

Measure ⅓ cup pistachio paste and transfer to small bowl (cover and reserve for another use). Place remaining pistachio paste in large bowl; add butter. Using electric mixer, beat until blended. Beat in egg yolks, then melted chocolate. Using clean dry beaters, beat egg whites with salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until firm peaks form. Sift brown sugar over and fold in. Using flexible rubber spatula, fold egg white mixture into chocolate mixture in 4 additions; transfer batter to prepared pan.

Bake torte until center is slightly puffed and tester inserted into center of torte comes out with some batter still attached, about 1 hour. Cool torte completely in pan on rack.

DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.

GANACHE: Bring cream to simmer in small saucepan. Remove from heat; add chocolate and whisk until melted and smooth.

DO AHEAD: Can be made 1 day ahead. Chill. Rewarm before using.

Cut torte into wedges; place on plates. Pour warm ganache over. Sprinkle with chopped pistachios and serve.

Chocolate Gâteau with Lemon, Raisins, Almonds, and Muscat Custard Sauce

This recipe uses Muscat de Beaumes de Venise, a sweet white French wine that imparts a floral aroma to the raisins and custard sauce. If you can’t find this particular wine, a sweet Muscat from Italy or California is fine as a substitute. 6 to 8 servings

Cake

1 cup sweet Muscat wine (such as Muscat de Beaumes de Venise)

1 cup raisins

1 cup sliced almonds, toasted, divided

8 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1 cup (2 sticks) unsalted butter

5 large eggs

1 cup sugar

2 teaspoons finely grated lemon peel

⅓ cup unbleached all purpose flour

½ teaspoon salt

Sauce

1½ cups heavy whipping cream

5 large egg yolks

¼ cup sugar

Powdered sugar

CAKE: Bring wine and raisins to boil in heavy medium saucepan. Remove from heat; cover and let stand at least 30 minutes.

Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2¾-inch-high sides. Line bottom of pan with parchment paper. Generously butter parchment paper. Sprinkle half of almonds evenly over bottom of pan. Melt chocolate and butter in heavy medium saucepan over low heat, stirring until smooth. Cool slightly. Whisk eggs, sugar, and lemon peel in large bowl until well blended. Stir in chocolate mixture, then flour and salt. Using slotted spoon, strain raisins, reserving wine mixture; mix raisins into batter. Stir remaining almonds into batter. Carefully pour batter into prepared pan.

Bake cake until set on top and tester inserted into center comes out with a few moist crumbs attached, about 50 minutes. Cool completely in pan on rack. Release pan sides and invert cake onto platter. Remove pan bottom and parchment.

SAUCE: Simmer reserved wine over medium heat until reduced to ¼ cup, about 5 minutes. Bring cream to simmer in heavy medium saucepan. Meanwhile, whisk egg yolks and sugar in medium bowl until well blended. Gradually stir in hot cream; return mixture to saucepan. Stir constantly over medium-low heat until mixture thickens enough to coat back of spoon, about 4 minutes (do not boil). Immediately add reduced wine. Strain sauce into large bowl. Chill uncovered until cold, stirring occasionally, about 3 hours.

DO AHEAD: Cake and sauce can be made 1 day ahead. Cover and keep sauce refrigerated. Wrap cake with plastic and keep at cool room temperature.

Sift powdered sugar over cake. Cut into wedges and serve with sauce.

Semisweet Chocolate Layer Cake with Vanilla Cream Filling

This impressive cake has rich chocolate flavor, deep brown color, and a moist, tender crumb, all layered with a whipped cream filling and cloaked in a luxurious chocolate glaze. You can also make this cake using bittersweet chocolate; just be sure it has a cacao content no higher than 61 percent. If eight-inch cake pans are not available in the baking aisle at your supermarket, look for them at cookware stores. 10 servings

Cake

½ cup natural unsweetened cocoa powder

2 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), chopped

½ cup boiling water

½ cup buttermilk

1⅓ cups cake flour

1 teaspoon baking soda

½ teaspoon salt

1⅓ cups (packed) golden brown sugar

½ cup (1 stick) unsalted butter, room temperature

2 large eggs

1 teaspoon vanilla extract

Cream Filling

3 tablespoons cold water

1¾ teaspoons unflavored gelatin

2¼ cups chilled heavy whipping cream, divided

½ cup powdered sugar

1 teaspoon vanilla extract

Ganache

1¼ cups heavy whipping cream

⅓ cup light corn syrup

16 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), chopped

1 teaspoon vanilla extract

Unsweetened cocoa powder or powdered sugar

Ganache Two WaysGanache is a mixture of melted chocolate and warm heavy cream. Its simplicity and versatility (not to mention its decadent richness and flavor) make it a delicious essential in the pastry kitchen. With cakes, there are two ways to use ganache.WARM: Dip the tops of cupcakes into it; spread it over cakey brownies to create a silky smooth, no-fuss glaze; or pour it over a torte to create an elegant, glossy finish. When the ganache cools, it sets into a fudgy coating. If you plan to use the ganache as a glaze, make sure to stir the cream and chocolate just until blended—overstirring can diminish the ganache’s glossy appearance.COOL: Whip the ganache until it becomes airy and fluffy; it’s an ideal filling and frosting for layered cakes.

CAKE: Position rack in center of oven and preheat oven to 350°F. Butter three 8-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with parchment paper; butter parchment. Combine cocoa powder and semisweet chocolate in medium bowl. Pour ½ cup boiling water over cocoa powder and chocolate and whisk until smooth. Whisk in buttermilk. Set chocolate mixture aside.

Whisk flour, baking soda, and salt in another medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until well blended (mixture will not be smooth). Add eggs and vanilla and beat until light and creamy. Beat in dry ingredients and chocolate mixture. Transfer batter to prepared pans, dividing equally. Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off parchment. Cool completely.

CREAM FILLING: Place 3 tablespoons cold water in small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Bring ½ cup cream just to simmer in heavy small saucepan. Add hot cream to softened gelatin; stir until gelatin dissolves. Place in refrigerator just until cool but not set, stirring frequently, 5 to 8 minutes. Using electric mixer, beat remaining 1¾ cups cream, sugar, and vanilla in medium bowl until peaks form. Gradually add gelatin mixture, beating until medium-firm peaks form.

Place 1 cake layer on 8-inch cardboard round or tart pan bottom. Spread half of filling over. Top with second cake layer. Spread remaining filling over. Top with third cake layer. Using icing spatula, remove any excess filling that may have oozed out between cake layers. Chill on cardboard round until filling sets, about 2 hours.

GANACHE: Meanwhile, bring cream and corn syrup to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Stir in vanilla. Cool until thick enough to spread, about 2 hours.

Place cake, still on cardboard, on rack set in center of baking sheet. Spread ¼ of ganache over top and sides of cake. Chill cake 15 minutes. Spread ¼ of remaining ganache over top and sides of cake again. Chill cake 1 hour. Rewarm remaining ganache in small saucepan over low heat just until lukewarm and pourable, stirring constantly. Pour ganache over cold cake, spreading as needed to cover top and sides. Chill until ganache is set, about 2 hours.

DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 2 hours before continuing.

Cut out paper heart shapes of differing sizes and lay flat atop cake. Sift cocoa powder or powdered sugar over. Carefully lift hearts from cake, revealing design, and serve.

Slicing a Cake into LayersCutting a cake into horizontal layers might seem like a daunting task, but really it just requires a little precision and the right tools.1. Choose a long, thin, serrated knife.2. If dividing a cake into more than two layers, stand a ruler next to the cake and use toothpicks around the side of the cake to mark off even layers. Otherwise, start halfway down.3. With the blade parallel to the work surface, cut 1 inch into the side of the cake with a back-and-forth sawing motion. Then turn the cake a bit and cut 1 inch into that portion. Repeat, stopping every few inches to check that you’re maintaining a level cut. Score all the way around the cake.4. Using the scored line as a guide and keeping the knife level, cut toward the center until the cake layer is divided in two [1].5. If a layer isn’t even, shave it slightly to make it level. Slice the remaining layers, if required.

Black Bottom Devil’s Food Cake

With its cheesecake topping, this deep, dark cake is a riff on black-bottom cupcakes—chocolate cupcakes with a cheesecake-style filling. The cake can be prepared a day ahead and chilled. It will taste best if it sits at room temperature for a couple of hours before serving. 12 to 16 servings

Cake

2 cups (packed) dark brown sugar

1¾ cups unbleached all purpose flour

¾ cup natural unsweetened cocoa powder, sifted

2 teaspoons baking soda

1 teaspoon baking powder

¼ teaspoon ground cinnamon

¼ teaspoon salt

1 cup buttermilk

1 cup strong coffee, room temperature

½ cup vegetable oil

2 large eggs

Cheesecake Topping

4 ounces Philadelphia-brand cream cheese, room temperature

2 tablespoons sugar

1 large egg

1 tablespoon unbleached all purpose flour

½ cup mini semisweet chocolate chips

Icing

1¼ cups canned evaporated milk

2 12-ounce packages semisweet chocolate chips

10 ounces Philadelphia-brand cream cheese, room temperature

CAKE: Preheat oven to 350°F. Lightly butter two 9-inch-diameter cake pans with 1½-inch-high sides. Line pan bottoms with parchment paper. Whisk sugar, flour, cocoa, baking soda, baking powder, cinnamon, and salt in large bowl to blend. Add buttermilk, coffee, oil, and eggs and whisk until smooth. Divide batter between prepared pans.

CHEESECAKE TOPPING: Beat cream cheese and sugar in medium bowl to blend. Beat in egg, then flour. Spoon topping over batter in 1 pan (topping will not cover batter completely). Sprinkle chocolate chips over topping.

Place cakes in oven. Bake plain cake until tester inserted into center comes out clean, about 30 minutes. Bake topping-covered cake until center springs back when lightly touched, about 35 minutes. Cool cakes completely in pans on racks, then freeze cakes 3 hours.

ICING: Bring evaporated milk to boil in heavy medium saucepan over high heat. Reduce heat to low. Add chocolate chips and stir until melted and smooth. Cool completely.

Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually beat in chocolate mixture.

Cut around pan sides to loosen cakes. Turn cakes out onto work surface. Peel off parchment. Using serrated knife, cut each cake horizontally in half. Set 1 plain cake layer on platter. Spread ⅔ cup icing over. Top with second plain cake layer. Spread ⅔ cup icing over. Top with third plain cake layer. Spread ⅔ cup icing over. Top with cake layer with cheesecake topping. Spread top and sides of cake with 1⅔ cups icing. Spoon remaining icing into pastry bag fitted with star tip. Pipe icing in rosettes atop cake. Refrigerate until cake is slightly chilled and icing sets, at least 30 minutes.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and keep refrigerated. Let cake stand at room temperature 2 hours before serving.

Devil’s Food Cake with Chocolate-Orange Buttercream Frosting

The subtle hint of lavender is a nice accent in this cake. Dried lavender blossoms are available in the spice section of some supermarkets, at natural foods stores, and at some specialty foods stores and farmers’ markets, but the blossoms can be omitted, if you prefer. 12 servings

Cake

4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1½ cups unbleached all purpose flour

½ cup natural unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon coarse kosher salt

¼ teaspoon baking soda

½ cup whole milk

½ cup plain whole-milk yogurt

1½ cups (packed) golden brown sugar

¾ cup (1½ sticks) unsalted butter, room temperature

2 teaspoons dried lavender blossoms, finely ground in spice mill (optional)

4 large eggs

Buttercream Frosting

8 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

½ cup natural unsweetened cocoa powder

7 tablespoons (or more) water

4 cups powdered sugar, divided

1½ cups (3 sticks) unsalted butter, room temperature

1 tablespoon finely grated orange peel

2 teaspoons vanilla extract

½ teaspoon coarse kosher salt

1 tablespoon Grand Marnier or other orange liqueur

Chocolate curls

CAKE: Position rack in center of oven and preheat to 325°F. Butter and flour two 9-inch-diameter cake pans with 1½ -inch-high sides. Line pan bottoms with parchment paper. Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water. Cool to barely lukewarm.

Sift flour, cocoa, baking powder, coarse salt, and baking soda into medium bowl. Whisk milk and yogurt in small bowl to blend. Using electric mixer, beat sugar, butter, and lavender (if using) in large bowl until smooth. Beat in eggs 1 at a time. Beat in melted chocolate. Beat in dry ingredients alternately with milk mixture in 3 additions each. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; remove parchment and cool completely.

BUTTERCREAM FROSTING: Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water. Cool until barely lukewarm but still pourable. Combine cocoa and 7 tablespoons water in heavy small saucepan. Stir over medium-low heat until smooth and thick but still pourable, adding more water by teaspoonfuls if necessary to thin. Cool.

Beat ⅓ cup powdered sugar, butter, and orange peel in large bowl to blend. Add melted chocolate, vanilla, and coarse salt; beat until smooth. Beat in cocoa mixture. Gradually add remaining 3 ⅔ cups powdered sugar and beat until frosting is smooth. Mix in Grand Marnier.

Place 1 cake layer on platter. Spread 1½ cups frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake, swirling decoratively. Mound chocolate curls in center of cake.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 2 hours before serving.

Chocolate Stout Cake

Stout (a kind of dark beer) has creamy chocolate and coffee notes that lend a mildly sweet flavor to this three-layer cake. Be sure the stout and butter mixture is simmering when the cocoa is added. Whisking the cocoa powder into this simmering mixture actually creates an even more intense chocolate flavor. 12 servings

Cake

2 cups stout (such as Guinness)

2 cups (4 sticks) unsalted butter, diced

1½ cups unsweetened cocoa powder (preferably Dutch-process)

4 cups unbleached all purpose flour

4 cups sugar

1 tablespoon baking soda

1½ teaspoons salt

4 large eggs

1⅓ cups sour cream

Icing

2 cups heavy whipping cream

1 pound bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

CAKE: Preheat oven to 350°F. Butter three 8-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with parchment paper; butter paper. Bring stout and butter to simmer in heavy large saucepan over medium heat, whisking to melt butter. Add cocoa and whisk until mixture is smooth. Cool to lukewarm.

Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat 10 to 15 seconds at low speed. Using rubber spatula, gently fold batter until completely combined. Divide batter among prepared pans.

Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto rack, peel off parchment, and cool completely.

ICING: Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Refrigerate until icing thickens to spreadable consistency, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread ⅔ cup icing over. Top with second cake layer. Spread ⅔ cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

Step by Step to Picture-Perfect Frosting

A cake is truly more than the sum of its delicious parts—but a beautiful frosting is key to making a fantastic first impression. Here are some ways to create professional-looking frosted cakes.

1 PREP: If the cooled cake layers are domed, use a serrated knife to carefully trim the tops and make them level. Set one cake layer on a cardboard round that is slightly smaller in diameter than the cake so that it’s concealed, or set the cake layer on a flat cake plate. A dab of frosting on the cardboard or plate helps anchor the cake.

2 FILL AND LAYER: Spread the filling over the cake layer, keeping it half an inch from the edge of the cake [1]; then top with the second cake layer (this allows some wiggle room for the filling to ooze) [2]. It’s best to place the bottom layer cut side up and the top layer cut side down; the cut surfaces absorb some of the filling, while the smooth, flat surface forms a nice shape for the finished cake. Sometimes the top layer slides around, which makes frosting the cake difficult. To solve this, cover the layered cake with plastic and chill it until the filling becomes firm and the top layer is securely set in place.

3 ADD THE CRUMB COAT: Spread a thin layer of frosting over the entire cake [3], then chill the cake until the frosting is cold. Don’t worry if the cake doesn’t look attractive; the crumb coating is simply used to glue any loose cake crumbs to the cake’s surface to make it easier to apply the final coating of frosting. (Not all recipes call for this step.)

4 FROST: Finally, spread the remaining frosting decoratively over the sides and top of the cake [4]. Setting the cake on a cake turntable or lazy Susan and using a long offset spatula will help you create a perfectly smooth finish.

Cappuccino-Chocolate Layer Cake

For more roasted-coffee flavor, instant espresso powder could substitute for the instant coffee powder in both the cake and the frosting. 12 servings

Coffee Syrup

6 tablespoons water

3 tablespoons sugar

1 tablespoon instant coffee powder

Cake

4 ounces unsweetened chocolate, chopped

2 cups unbleached all purpose flour

1½ teaspoons baking powder

1 teaspoon ground cinnamon

¼ teaspoon salt

1½ cups whole milk

2 teaspoons instant coffee powder

2 cups sugar

½ cup (1 stick) unsalted butter, room temperature

2 large eggs

2 teaspoons vanilla extract

Fudge Frosting (see recipe)

COFFEE SYRUP: Combine all ingredients in small saucepan. Stir over low heat until sugar and coffee powder dissolve. Let cool.

DO AHEAD: Can be made 2 days ahead. Cover and chill.

CAKE: Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with waxed paper; butter paper. Dust pans with flour. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water.

Sift flour, baking powder, cinnamon, and salt into medium bowl. Stir milk and coffee powder in another medium bowl until coffee dissolves. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time. Mix in melted chocolate and vanilla. Beat in dry ingredients alternately with milk mixture in 3 additions each. Divide batter between pans.

Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks. Peel off paper and cool completely.

Cut each cake horizontally in half. Using bottom of tart pan as aid, transfer 1 cake layer, cut side up, to platter. Brush cake layer with 2 tablespoons coffee syrup. Spread ¾ cup Fudge Frosting over. Repeat layering 2 times, using 1 cake layer, 2 tablespoons syrup, and ¾ cup frosting each time. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake.

DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.

Fudge Frosting

Allow enough time, one to two hours, to chill the frosting so that it’s firm enough to spread. Makes about 4 cups

¾ cup (1½ sticks) unsalted butter

¾ cup sugar

¾ cup half and half

4 teaspoons instant coffee powder

6 ounces unsweetened chocolate, chopped

4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1 teaspoon vanilla extract

2½ cups powdered sugar

4 teaspoons ground cinnamon

Combine butter, ¾ cup sugar, half and half, and coffee powder in large saucepan. Stir over medium heat until sugar and coffee powder dissolve and mixture comes to simmer. Remove from heat. Add both chocolates; whisk until melted and smooth. Whisk in vanilla. Transfer chocolate mixture to large bowl. Sift in powdered sugar and cinnamon; whisk to blend. Chill just until firm enough to spread, stirring occasionally, about 1½ hours.

DO AHEAD: Can be made 1 day ahead. Press plastic wrap onto surface of frosting and keep chilled. Let stand at room temperature until soft enough to spread before using.

Chocolate Cake with Fleur de Sel-Caramel Filling

This grand four-layer chocolate cake is filled with both chocolate ganache and salted caramel and is worthy of the most celebratory occasion. Fleur de sel, a type of sea salt, is available at some supermarkets, specialty foods stores, and natural foods stores. It is smooth and pure, without any chemical aftertaste. For tips on piping the ganache, see page 38. 12 servings

Caramel Filling

1 cup sugar

¼ cup water

2 tablespoons light corn syrup

½ cup heavy whipping cream

¼ cup (½ stick) unsalted butter, diced

¼ cup crème fraîche or sour cream

½ teaspoon fresh lemon juiceLarge pinch of fine fleur de sel plus additional for assembling

Ganache Filling and Frosting

1½ pounds bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

3 cups heavy whipping cream

Cake

2 cups sugar

1¾ cups unbleached all purpose flour

¾ cup natural unsweetened cocoa powder

1½ teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup whole milk

2 large eggs

½ cup (1 stick) unsalted butter, melted, cooled

1 cup hot water

1 tablespoon instant espresso powder or instant coffee powder

1¼ cups almonds, toasted, coarsely chopped, divided

CARAMEL FILLING: Stir sugar, ¼ cup water, and corn syrup in deep medium saucepan over low heat until sugar dissolves. Increase heat to medium; cover pan and cook 4 minutes. Uncover; increase heat to high. Boil without stirring until syrup is deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 6 minutes. Remove from heat. Add cream (mixture will bubble vigorously). Whisk in butter, then crème fraîche, lemon juice, and pinch of fleur de sel. Cool caramel completely.

DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.

GANACHE FILLING AND FROSTING: Place chocolate in large bowl. Bring cream to simmer in medium saucepan. Pour cream over chocolate; let soften 1 minute. Whisk until chocolate is melted and smooth. Cool, then cover and chill overnight.

DO AHEAD: Can be made 3 days ahead. Keep chilled. Bring to room temperature before using.

CAKE: Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with parchment paper; butter paper and dust pan with flour.

Sift sugar, flour, cocoa, baking powder, baking soda, and salt into large bowl. Add milk, eggs, and melted butter. Using electric mixer, beat at low speed until blended. Increase speed and beat 2 minutes. Stir 1 cup hot water and espresso powder in small bowl to dissolve. Add to batter; beat until blended (batter will be thin). Divide batter between pans (about 3 cups each).

Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes; turn out onto racks. Peel off parchment and cool completely.

Using long serrated knife, cut each cake horizontally in half. Place 1 layer on platter; spread ½ cup room-temperature ganache over. Spoon ¾ cup ganache into pastry bag fitted with ¼-inch plain round tip. Pipe ring of ganache around edge of layer. Spread ¼ cup room-temperature caramel filling evenly inside ring. Sprinkle caramel with large pinch of fleur de sel, then 1 tablespoon almonds. Top with second cake layer, ganache, ganache ring, caramel filling, fleur de sel, and almonds. Repeat with third cake layer. Top with fourth cake layer, cut side down. Spread remaining ganache over top and sides of assembled cake. Press remaining almonds onto sides.

DO AHEAD: Can be made 2 days ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour before serving.

Chocolate Cake with Caramel-Coconut-Almond Filling

This is a delicious version of the classic German chocolate cake. For tips on creating perfect caramel, see page 31. 12 servings

Cake

4 ounces unsweetened chocolate, chopped

1 cup water

1 tablespoon instant espresso powder or coffee powder

2¼ cups (packed) dark brown sugar

1 cup (2 sticks) unsalted butter, room temperature

3 large eggs

1 teaspoon vanilla extract

2 cups cake flour

2 teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

1 cup sour cream

Filling

1 cup sugar

¼ cup water

1 cup heavy whipping cream

1 cup sweetened flaked coconut, toasted

1 cup thinly sliced almonds, toasted

Frosting

½ cup (1 stick) unsalted butter

3 ounces unsweetened chocolate, chopped

½ teaspoon vanilla extract

2 cups powdered sugar, sifted, divided

½ cup sour cream, divided

2 cups sliced almonds, toasted

CAKE: Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1½-inch-high sides. Line pan bottoms with waxed paper; butter paper. Combine chocolate, 1 cup water, and espresso powder in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Cool completely, stirring occasionally.

Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Beat in chocolate mixture and vanilla. Sift flour, baking soda, baking powder, and salt into medium bowl. Beat dry ingredients into butter mixture alternately with sour cream in 3 additions each, beginning with dry ingredients. Divide batter among prepared pans.

Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks. Remove waxed paper; cool completely.

FILLING: Combine sugar and ¼ cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Add cream (mixture will bubble vigorously). Place pan over medium-low heat and stir until any caramel bits melt, about 5 minutes. Remove from heat; stir in coconut and almonds. Cool filling until thick enough to spread, stirring occasionally, about 45 minutes.

FROSTING: Stir butter and chocolate in heavy small saucepan over low heat until melted and smooth. Transfer to large bowl. Whisk in vanilla, then 1 cup powdered sugar and ¼ cup sour cream. Whisk in remaining 1 cup powdered sugar and ¼ cup sour cream.

Place 1 cake layer on platter. Spread half of filling evenly over, leaving ½-inch plain border. Top with second cake layer. Spread remaining filling over, leaving ½-inch plain border. Top with remaining cake layer. Spread frosting over top and sides of cake. Press almonds onto sides of cake. Using small spatula, swirl frosting decoratively over top of cake.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome; store at room temperature.

Black Pearl Layer Cake

This Asian-influenced creation is named after a popular chocolate truffle by Vosges Haut-Chocolat. The unexpected combination of wasabi and black sesame seeds that infuses the truffle also flavors this inspired cake. You’ll find wasabi powder and black sesame seeds in the Asian foods section of some supermarkets, at specialty foods stores, and at Asian and Indian markets. 10 to 12 servings

Black Pearl Ganache

6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

¾ cup heavy whipping cream

1 teaspoon ground ginger

½ teaspoon wasabi powder

2 tablespoons black sesame seeds

1 tablespoon corn syrup

2 tablespoons (¼ stick) unsalted butter, room temperature

Ginger Syrup

1 cup water

½ cup sugar

⅓ cup matchstick-size strips peeled fresh ginger

1 vanilla bean, split lengthwise

Cake

2 cups boiling water

1 cup natural unsweetened cocoa powder

2¾ cups unbleached all purpose flour

2 teaspoons baking soda

½ teaspoon baking powder

½ teaspoon salt

2¼ cups sugar

1 cup (2 sticks) unsalted butter, room temperature

4 large eggs

1 tablespoon vanilla extract

Whipped Cream Frosting

2 cups chilled heavy whipping cream

6 tablespoons powdered sugar

½ teaspoon vanilla extract

½ teaspoon ground ginger

Additional black sesame seeds

BLACK PEARL GANACHE: Place chocolate in medium bowl. Bring cream, ginger, and wasabi to boil in small saucepan. Pour hot cream mixture over chocolate; cover with plastic wrap and let stand 5 minutes. Whisk cream and chocolate until smooth. Mix sesame seeds and corn syrup in small bowl to coat; stir into chocolate mixture. Let cool to lukewarm. Whisk in butter. Cover and let stand at room temperature overnight to set.

GINGER SYRUP: Place 1 cup water, sugar, and ginger in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, stirring until sugar dissolves. Simmer 2 minutes; remove from heat. Let stand at room temperature 1 hour for flavors to blend. Strain syrup into small bowl. Chop ginger; place in another small bowl.

DO AHEAD: Can be made 1 day ahead. Cover ginger and syrup and chill.

CAKE: Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with parchment paper.

Whisk 2 cups boiling water, cocoa, and reserved chopped ginger in medium heatproof bowl to blend. Whisk flour, baking soda, baking powder, and salt in large bowl to blend. Using electric mixer, beat sugar and butter in another large bowl until fluffy, about 1 minute. Beat in eggs 1 at a time, then vanilla. Beat in flour mixture in 4 additions alternately with cocoa mixture in 3 additions. Divide batter among prepared pans; smooth tops.

Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans 5 minutes. Turn cakes out onto racks; cool completely.

DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and store at room temperature.

WHIPPED CREAM FROSTING: Using electric mixer, beat cream in large bowl until soft peaks form. Add sugar, vanilla, and ginger. Beat until stiff peaks form.

Using long serrated knife, trim rounded tops off cakes to create flat surface. Place 1 cake layer, cut side up, on plate. Brush top with ⅓ cup ginger syrup. Spread half of ganache over. Top with second layer, cut side up. Brush with ⅓ cup syrup; spread remaining ganache over. Top with third cake layer. Brush with remaining syrup. Spread whipped cream frosting over top and sides of cake. Sprinkle black sesame seeds over. Refrigerate until ganache is set, about 4 hours. Let stand at room temperature 30 minutes before serving.

DO AHEAD: Can be made 1 day ahead. Keep refrigerated.

Chocolate-Peanut Butter Cake with Cream Cheese and Butterfinger Frosting

The truffle-like filling for this decadent cake needs to chill overnight to thicken, so make it one day before you assemble the cake. Old-fashioned natural peanut butter is key to this recipe, so don’t use anything else. Since the old-fashioned variety tends to separate, be sure to stir it until well blended before using. 12 servings

Filling

2¼ cups heavy whipping cream

½ cup (packed) golden brown sugar

12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

½ cup old-fashioned (natural) chunky peanut butter

Cake

2½ cups unbleached all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

10 tablespoons (1¼ sticks) unsalted butter, room temperature

½ cup old-fashioned (natural) chunky peanut butter

1 pound golden brown sugar

4 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

Frosting

12 ounces Philadelphia-brand cream cheese, room temperature

2 cups powdered sugar, divided

6 tablespoons (¾ stick) unsalted butter, room temperature

1 teaspoon vanilla extract

¾ cup chilled heavy whipping cream

Butterfinger candy bars, coarsely choppedGlazed peanuts

FILLING: Bring cream and sugar to simmer in medium saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until melted and smooth. Whisk in peanut butter. Chill uncovered overnight.

CAKE: Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1½-inch-high sides. Line pan bottoms with parchment paper. Sift flour, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions. Divide batter among prepared pans; smooth tops.

Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 5 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off parchment. Cool cakes completely.

FROSTING: Using electric mixer, beat cream cheese, 1¼ cups sugar, butter, and vanilla in large bowl to blend. Whisk cream and remaining ¾ cup sugar in medium bowl until medium-firm peaks form. Fold cream mixture into cream cheese mixture in 3 additions; chill frosting until firm but spreadable, about 1 hour.

Place 1 cake layer, bottom side up, on 9-inch-diameter tart pan bottom. Spread half of filling over. Place second cake layer, bottom side up, on work surface; spread remaining filling over and place, filling side up, atop first layer. Top with remaining cake layer, bottom side up. Spread frosting over top and sides of cake.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.

Press candy and peanuts onto top of cake.

More to TryYou can use the cake filling to make truffles by rolling the chilled mixture into balls and coating them with finely chopped roasted peanuts or unsweetened cocoa powder.

Coconut-Chocolate Marjolaine

Multiple layers of soft coconut meringue and a dark chocolate and rum ganache give a tropical spin to the classic French gateau. At 90°F, the melted ganache is the perfect consistency for coating the marjolaine, so use an instant-read thermometer to gauge it just right. Two types of unsweetened coconut are used here: finely shredded coconut for the meringue layers and shaved coconut, sometimes called coconut chips, for the garnish. Both are available at some supermarkets and at many natural foods stores. 8 servings

Ganache

4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1 cup heavy whipping cream

1 tablespoon dark rum

Meringue

1½ cups unsweetened shredded coconut (about 4 ½ ounces)

⅔ cup sugar, divided

2 tablespoons unbleached all purpose flour

¼ teaspoon salt

6 large egg whites, room temperature

½ teaspoon cream of tartar

Glaze

12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1 cup heavy whipping cream

2 tablespoons dark rum

1 cup coconut shavings, lightly toasted

GANACHE: Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate; whisk until chocolate is melted and smooth. Whisk in rum. Cover and chill at least 6 hours.

DO AHEAD: Can be made 2 days ahead. Keep chilled.

MERINGUE: Position rack in center of oven and preheat to 325°F. Line 17×11×1-inch rimmed baking sheet with parchment paper. Mix shredded coconut, ⅓ cup sugar, flour, and salt in medium bowl. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining ⅓ cup sugar; beat until stiff but not dry. Fold coconut mixture into meringue just until incorporated. Spread meringue evenly over parchment on prepared sheet, covering completely. Bake until light golden and just springy to touch, about 20 minutes (meringue will be soft). Cool completely on baking sheet.

DO AHEAD: Can be made 1 day ahead. Cover tightly with foil; store at room temperature.

GLAZE: Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate; whisk until chocolate is melted and smooth. Whisk in rum. Let glaze stand at room temperature until thickened and spreadable, about 1 hour.

Place sheet of waxed paper on work surface. Cut around edges of meringue to loosen. Invert meringue onto waxed paper. Peel off parchment. Cut meringue crosswise in half, then cut lengthwise in thirds, forming six 8 ½×3 ⅔-inch rectangles. Cut piece of cardboard into 8½×3 ⅔-inch rectangle; cover cardboard with foil. Place 1 meringue rectangle on cardboard.

Using electric mixer, beat ganache just until lighter in color and firm enough to spread. Using offset spatula, spread 3 generous tablespoons ganache evenly over meringue. Top with second meringue rectangle; press to adhere. Spread 3 tablespoons ganache over. Repeat procedure with 3 more meringue rectangles and remaining ganache. Top with remaining meringue rectangle. Chill cake until ganache is firm, about 1 hour.

Place cake on rack set over rimmed baking sheet. Spread top and sides of cake with some of glaze. Chill 30 minutes.

Place bowl with remaining glaze in skillet of barely simmering water and rewarm just until instant-read thermometer inserted into glaze registers 90°F. Pour glaze over top of cake, allowing glaze to drip down sides, spreading evenly over sides. Using spatula, scoop up excess glaze on sheet; spread over sides of cake to cover. Press toasted coconut shavings onto glaze over bottom 1 inch of cake. Transfer cake to platter. Chill until glaze is set, at least 1 hour.

DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. Let cake stand at room temperature 30 minutes before serving.

Using serrated knife, cut cake crosswise into slices and serve.Equipment Tip: Cake HelpersA piece of rectangular cardboard supports the cake, making it easy to move it in and out of the refrigerator. It also allows the glaze coating to drip down the sides of the cake without pooling around it. An offset icing spatula is helpful for spreading the ganache and glaze smoothly and evenly.

Pecan Praline Cake

This luscious southern-style cake features flavors reminiscent of Louisiana pralines (brown sugar-pecan confections). 12 servings

Cake

2½ cups cake flour

1½ teaspoons baking powder

½ teaspoon salt

2 cups sugar

1 cup (2 sticks) unsalted butter, room temperature

4 large eggs

2 teaspoons vanilla extract

1 cup whole milk

1½ cups chopped pecans

Syrup

3 tablespoons water

3 tablespoons sugar

1 tablespoon bourbon

Vanilla Cream Cheese Frosting (see recipe)Pecan Praline Topping (see recipe)

CAKE: Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with waxed paper; butter paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs 1 at a time, then vanilla. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Stir in pecans. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from pan sides, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely.

DO AHEAD: Can be made 1 day ahead. Wrap in foil and store at room temperature.

SYRUP: Stir 3 tablespoons water and sugar in small saucepan over medium heat until sugar dissolves and mixture comes to simmer. Remove from heat. Stir in bourbon. Cool.

Place 1 cake layer, flat side up, on platter. Brush some of syrup over. Spread 1 cup Vanilla Cream Cheese Frosting over. Top with second cake layer, flat side up. Brush top and sides of cake with remaining syrup. Spread remaining frosting over top and sides of cake. Arrange Pecan Praline Topping all over top of cake, mounding slightly in center.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.

Vanilla Cream Cheese Frosting

Using slightly softened, room-temperature butter ensures easier mixing and a smoother frosting. Makes about 3 ¼ cups

12 ounces Philadelphia-brand cream cheese, room temperature

½ cup (1 stick) unsalted butter, room temperature

2 teaspoons vanilla extract

4 cups powdered sugar

Using electric mixer, beat cream cheese, butter, and vanilla in large bowl until smooth. Beat in sugar 1 cup at a time, scraping down bowl occasionally.

Pecan Praline Topping

These crunchy brown-sugar pecans are also delicious on their own. Makes about 1½ cups

1 large egg white, room temperature

1 tablespoon water

½ cup (packed) golden brown sugar

1½ cups pecan halves

Preheat oven to 300°F. Butter rimmed baking sheet. Using fork, beat egg white and 1 tablespoon water in medium bowl until foamy. Add sugar and stir until sugar dissolves. Add pecan halves and toss to coat. Spread pecan mixture on prepared baking sheet (some egg white mixture will flow out onto baking sheet). Bake until nuts are deep brown and crisp, stirring occasionally, about 25 minutes. Remove from oven; stir to loosen nuts from baking sheet. Cool nuts completely on sheet.

DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

Can This Cake Be Saved?Even professional pastry chefs run into sticky situations when making cakes. Here are some tricks to fix the peskiest problems.DRY CAKES

Split the cake layers in half horizontally, then brush them with simple syrup (equal parts sugar and water, heated and stirred until the sugar dissolves). If cupcakes come out too dry or a sheet cake is dry, poke holes in the top, then brush with the simple syrup. Once the syrup is absorbed, assemble and fill the cake layers and apply the frosting. Keep the cakes under a cake dome to ensure they don’t dry out any further.

Serve slices of cake with a vanilla custard sauce (crème anglaise), caramel sauce, chocolate sauce, or ice cream.

Cut the cake into cubes and layer it in parfait glasses with whipped cream, lemon curd, raspberry sauce, and fresh berries.FALLEN OR LUMPY CAKES

Use a serrated knife to even out the surface of the cake.

Make extra frosting and use it to create a smooth surface.

If the cake is completely beyond hope, cut it into squares and use them to make sundaes or parfaits.IMPERFECTLY FROSTED CAKES

Use chopped toasted nuts, sweetened flaked coconut, coarsely crushed cookies, or cake crumbs to coat the sides of the cake and mask frosting flaws. Select the coatings that pair best with the flavors of your cake.

Make a chocolate band (see the Chocolate Panna Cotta Layer Cake on page 122-23) to wrap around the cake and hide any imperfections.

If the top of the frosted cake looks sparse, cover it with whipped cream and top it with assorted fresh berries just before serving.

Raspberry-Whipped Cream Truffle Cake

The framboise in the filling has a beautiful raspberry aroma and a nice kick, but the cake also tastes fine without it. You’ll find framboise at liquor stores and some specialty foods stores. 12 servings

Glaze

1 cup heavy whipping cream

¼ cup (½ stick) unsalted butter, diced

2 tablespoons sugar

12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1 teaspoon vanilla extract

Cake

2 ounces unsweetened chocolate, chopped

2 cups cake flour

⅔ cup natural unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

2 cups sugar

½ cup (1 stick) unsalted butter, room temperature

3 large eggs

1½ teaspoons vanilla extract

1¼ cups buttermilk

Filling

1¾ cups plus 2 tablespoons chilled heavy whipping cream

3 tablespoons powdered sugar

2 teaspoons framboise (clear raspberry brandy; optional)

¾ teaspoon vanilla extract

2 cups fresh raspberries or frozen unsweetened raspberries, thawed, drained

Additional fresh raspberries (optional)

GLAZE: Combine cream, butter, and sugar in heavy large saucepan. Stir over medium heat until butter melts, sugar dissolves, and mixture comes to simmer. Remove from heat. Add chocolate and vanilla. Stir until chocolate melts and glaze is smooth. Let stand until thick enough to spread, stirring occasionally, about 1 hour.

DO AHEAD: Can be made 1 week ahead. Cover and refrigerate. Before using, whisk over low heat just until spreadable.

CAKE: Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with waxed paper; butter paper. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.

Sift flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in melted chocolate and vanilla. Beat in dry ingredients alternately with buttermilk in 3 additions each. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely.

DO AHEAD: Can be made 1 day ahead. Wrap and store at room temperature.

FILLING: Using electric mixer, beat cream, powdered sugar, framboise (if using), and vanilla in large bowl until firm peaks form. Transfer 1½ cups whipped cream mixture to small bowl and chill. Fold raspberries into remaining whipped cream mixture for filling.

Using long serrated knife, cut each cake layer horizontally in half. Using large tart pan bottom as aid, transfer 1 layer to platter. Slide waxed paper strips under edges of cake. Spread ⅔ cup chocolate glaze over cake. Spread half of raspberry whipped cream over. Place second cake layer on work surface. Spread ⅔ cup glaze, then remaining raspberry cream over. Place atop first layer, using tart pan bottom as aid. Top with third cake layer, cut side down, pressing lightly to adhere (reserve fourth layer for another use). Smooth filling at edges of cake. Spread thin layer of glaze over sides of cake. Chill until glaze sets, about 10 minutes.

Spread remaining glaze over sides of cake. Spread or pipe reserved 1½ cups whipped cream mixture over top of cake. Garnish with additional berries, if desired. Gently pull waxed paper strips from under cake. Cover cake with cake dome; chill at least 1 hour and up to 8 hours.

Sour Cream Layer Cake with Pecan Brittle

With additions like sour cream and grated chocolate, a brown sugar frosting, and a simple crunchy pecan brittle, a box of cake mix is transformed into some-thing special. During the brittle-making process, the syrup will begin to harden immediately once it’s removed from the heat, so be sure to have the baking sheet prepared and a metal offset spatula or knife at the ready to spread the syrup. 10 to 12 servings

Pecan BrittleNonstick vegetable oil spray

¾ cup sugar

¼ cup water

⅛ teaspoon cream of tartar

¾ cup pecan halves, toasted, coarsely chopped

CakeNonstick vegetable oil spray

1 18.25-ounce box yellow cake mix

4 large eggs

1 cup sour cream

⅓ cup vegetable oil

½ teaspoon vanilla extract

½ teaspoon almond extract

2 ounces bittersweet or semisweet chocolate, coarsely grated

Frosting

½ cup (packed) dark brown sugar

3 tablespoons water

¼ cup heavy whipping cream

6 cups (about) powdered sugar, divided

1 cup (2 sticks) unsalted butter, room temperature

PECAN BRITTLE: Spray rimmed baking sheet with nonstick spray. Combine sugar, ¼ cup water, and cream of tartar in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Add pecans and swirl to blend. Pour out onto prepared baking sheet; spread evenly. Cool brittle completely. Cut 3 large pieces of brittle (each about 1½ inches). Cut remaining brittle into ⅓-inch pieces.

DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.

CAKE: Preheat oven to 350°F. Spray two 9-inch-diameter cake pans with 1½-inch-high sides with nonstick spray. Line pan bottoms with waxed paper. Combine cake mix, eggs, sour cream, oil, vanilla, and almond extract in large bowl. Using electric mixer, beat mixture until well blended, about 3 minutes; fold in grated chocolate. Divide batter between prepared pans.

Bake cakes until brown on top and tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks. Peel off paper and cool completely.

FROSTING: Combine brown sugar and 3 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat; boil until slightly thickened, about 3 minutes. Remove from heat; cool 5 minutes. Whisk in cream. Using electric mixer, beat 3 cups powdered sugar and butter in large bowl until well blended. Beat in brown sugar mixture. Beat in enough remaining powdered sugar, ½ cup at a time, to form frosting that is thick enough to spread.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Sprinkle with ½ cup small brittle pieces; press into frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Stand large brittle pieces in center of cake. Arrange smaller brittle pieces in 1-inch-wide border around top edge of cake.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.

Tres Leches Cake

Tres leches (“three milks”) cake, popular in Mexico, gets its name from the evaporated milk, sweetened condensed milk, and heavy cream that soak the cake. Temperature is the key to soaking this cake perfectly: The cake should be completely cooled, but the milk syrup must be lukewarm when it’s drizzled and smoothed over each layer. The warmth of the syrup allows it to penetrate the cake thoroughly. 8 servings

Cake

1½ cups cake flour

1½ teaspoons baking powder

½ teaspoon salt

1 cup sugar

½ cup (1 stick) unsalted butter, room temperature

2 large eggs

1 teaspoon vanilla extract

¾ cup canned evaporated milk

Caramel Milk Syrup

½ cup sugar

2 tablespoons water

½ cup heavy whipping cream

½ cup canned sweetened condensed milk

¼ cup canned evaporated milk

Frosting and Filling

1¾ cups chilled heavy whipping cream

1½ teaspoons vanilla extract

3 1-pint containers strawberries, hulled, divided

1½-pint container blackberries

CAKE: Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line pan bottom with parchment paper. Butter and flour parchment. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time, then vanilla. Beat in dry ingredients alternately with evaporated milk in 3 additions each. Transfer batter to prepared pan; smooth top.

Bake cake until golden and tester inserted into center comes out clean, about 38 minutes. Cool in pan on rack 10 minutes. Cut around pan sides to loosen cake. Cool cake in pan on rack 15 minutes longer. Turn cake out onto rack; remove parchment and cool completely.

CARAMEL MILK SYRUP: Stir sugar and 2 tablespoons water in heavy small saucepan over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 12 minutes. Remove pan from heat. Immediately whisk in cream (mixture will bubble vigorously). Whisk in sweetened condensed milk and evaporated milk. Cool to lukewarm.

DO AHEAD: Cake and caramel milk syrup can be made 1 day ahead. Wrap cake airtight in plastic wrap and store at room temperature. Cover and refrigerate milk syrup, then reheat to lukewarm before using.

Using long serrated knife, cut cake horizontally in half. Place 1 cake layer, cut side up, on cake plate. Drizzle ⅔ cup lukewarm caramel milk syrup over. Using small offset spatula, spread syrup to cover completely. Let stand 5 minutes.

FROSTING AND FILLING: Whisk cream and vanilla in large bowl until medium peaks form. Spread 1 cup whipped cream mixture over syrup on cake layer. Top with second cake layer, cut side up. Drizzle remaining milk syrup over second layer, spreading with spatula to cover completely. Let stand 5 minutes. Spread remaining whipped cream over top and sides of cake. Decorate top of cake with half of strawberries and all blackberries.

DO AHEAD: Can be made 4 hours ahead. Cover with cake dome and refrigerate. Let stand at room temperature 30 minutes before serving.

Slice remaining strawberries. Cut cake into wedges; spoon sliced strawberries alongside each wedge and serve.

Banana Layer Cake with Caramel Cream and Sea Salt-Roasted Pecans

The caramel sauce for the filling is made with brown sugar instead of white sugar, so it has a golden caramel color right off the bat, but it won’t have rich, deep caramel flavor until it is cooked to the right temperature. Use a candy thermometer or deep-fry thermometer to ensure that it reaches 218°F. 10 to 12 servings

Cake

2½ cups unbleached all purpose flour

1 tablespoon baking powder

½ teaspoon (generous) fine sea salt

2½ cups sugar, divided

¾ cup (1½ sticks) unsalted butter, room temperature

6 large eggs

1 cup plus 2 tablespoons buttermilk

2 small ripe bananas, peeled, cut into ¼-inch cubes (about 1½ cups)

Banana-Caramel Cream

1½ cups (packed) golden brown sugar

1 small ripe banana, peeled, cut into 1-inch pieces

3 tablespoons unsalted butter, room temperature

3¾ cups chilled heavy whipping cream, divided

4 ½ teaspoons fresh lime juice, divided

4 ½ teaspoons dark rum, divided

Sea Salt-Roasted Pecans (see recipe)

CAKE: Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1½-inch-high sides. Sift flour, baking powder, and sea salt into medium bowl. Beat 1 cup sugar and butter in large bowl until well blended. Add 2 eggs; beat until blended. Beat dry ingredients into butter mixture in 4 additions alternately with buttermilk in 3 additions. Beat remaining 4 eggs and remaining 1½ cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3½ cups for each).

Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; cool completely.

DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.

BANANA-CARAMEL CREAM: Combine sugar, banana, and butter in processor; blend until smooth. Add 1½ cups cream; process to blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture comes to boil. Attach candy thermometer to side of pan; cook without stirring or swirling pan until thermometer registers 218°F, about 10 minutes. Pour caramel into medium bowl. Cool to room temperature, whisking occasionally.

Whisk remaining 2¼ cups cream in large bowl until cream mounds softly. Gradually fold in cooled caramel mixture. Chill until caramel cream is firm enough to spread, about 3 hours.

Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1½ teaspoons lime juice and 1½ teaspoons rum over. Spread 1¼ cups caramel cream over. Top with second cake layer. Drizzle 1½ teaspoons lime juice and 1½ teaspoons rum over. Spread 1½ cups caramel cream over. Repeat with third cake layer, lime juice, rum, and caramel cream. Top with fourth cake layer, cut side down; spread remaining caramel cream over top. Scatter Sea Salt-Roasted Pecans over top of cake.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate.

Sea Salt-Roasted Pecans

A simple recipe with endless uses—these pecans would be delicious tossed into salads, crumbled atop grilled fish, or sprinkled over hot fudge sundaes. The melted butter adds wonderful flavor and helps the sea salt cling to the nuts; be sure to use unsalted butter to keep the salty flavor in perfect balance. Makes 2 cups

2 cups pecan halves

3 tablespoons unsalted butter, melted

1¼ teaspoons fine sea salt

Preheat oven to 325°F. Toss pecans and melted butter in medium bowl to coat. Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet. Bake pecans until fragrant and slightly darkened in color, stirring occasionally, about 15 minutes. Cool pecans on sheet.

DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature. Before using, rewarm in 350°F oven 5 minutes, then cool.

Triple-Ginger Layer Cake

Crystallized ginger in the moist cake, the frosting, and the garnish lends lively flavor that’s enhanced with ground ginger and cinnamon. Crystallized ginger is sometimes labeled candied ginger. It can be found in the spice aisle or Asian foods section of most supermarkets, or in the bulk section of natural foods stores. It should be tender and chewy with a fresh coating of sugar. 8 to 10 servings

CakeNonstick vegetable oil spray

3 cups cake flour, sifted

1 cup finely chopped crystallized ginger (about 6 ounces)

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

¼ teaspoon salt

¾ cup (1½ sticks) unsalted butter, room temperature

¾ cup (packed) golden brown sugar

2 large eggs

1 cup plus 2 tablespoons buttermilk

Frosting

2 8-ounce packages Philadelphia-brand cream cheese, room temperature

½ cup (1 stick) unsalted butter, room temperature

¾ cup (packed) golden brown sugar

⅔ cup powdered sugar

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon vanilla extract

½ cup finely chopped crystallized ginger (about 3 ounces), divided

CAKE: Preheat oven to 350°F. Spray two 8-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line pan bottoms with parchment paper. Whisk flour, crystallized ginger, ground ginger, cinnamon, baking soda, and salt in medium bowl to blend, separating ginger pieces. Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Beat in dry ingredients alternately with buttermilk in 3 additions each, occasionally scraping down sides of bowl. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks, peel off parchment, and cool completely.

FROSTING: Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Add brown sugar, powdered sugar, cinnamon, ground ginger, and vanilla; beat until well blended. Mix in ¼ cup crystallized ginger.

Place 1 cake layer on platter. Spread 1 cup frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining ¼ cup crystallized ginger decoratively atop cake.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before serving.Technique Tip: Cover UpDon’t have a cake dome? Invert a bowl or pot large enough to cover the cake without touching it.

Ginger-Lime Coconut Cake with Marshmallow Frosting

A ginger-scented lime curd fills this buttermilk cake. For this recipe, be sure to sift the flour before measuring it. Since this cake is four layers tall, you’ll need 3 or 4 bamboo skewers to help hold the layers in place as you frost the cake. 10 to 12 servings

Ginger-Lime Curd

3 large eggs

3 large egg yolks

½ cup sugar

½ cup fresh lime juice

¼ cup finely grated lime peel (from about 12 limes)

1 tablespoon grated peeled fresh gingerPinch of salt

6 tablespoons (¾ stick) unsalted butter, cut into pieces, room temperature

Cake

5 cups sifted cake flour (sifted, then measured)

1 teaspoon baking soda

1 teaspoon salt

1½ cups (3 sticks) unsalted butter, room temperature

3 cups sugar

8 large eggs

2 cups buttermilk, room temperature

Frosting

1½ cups sugar

2 large egg whites

⅓ cup water

2 teaspoons light corn syrup

¼ teaspoon cream of tartar

1 teaspoon vanilla extract

1 7-ounce package sweetened flaked coconut

GINGER-LIME CURD: Whisk eggs, egg yolks, sugar, lime juice, lime peel, ginger, and salt in large metal bowl to blend. Place bowl over saucepan of barely simmering water and whisk constantly until curd thickens, about 8 minutes. Remove bowl from over water; whisk butter into hot curd. Strain curd through fine strainer set over bowl; discard solids in strainer. Press plastic wrap directly onto surface of curd; chill overnight.

DO AHEAD: Can be made 2 days ahead. Keep refrigerated.

CAKE: Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Butter four 9-inch-diameter cake pans with 1½-inch-high sides. Line pan bottoms with parchment paper. Butter parchment; dust with flour. Sift flour, baking soda, and salt into large bowl. Using electric mixer, beat butter in another large bowl until smooth. Gradually add sugar and beat until well blended, about 5 minutes. Beat in eggs 1 at a time, scraping down sides of bowl often. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Divide batter among prepared pans.

Place 2 cake pans on upper rack of oven and 2 pans on lower rack. Bake cakes until golden and tester inserted into center comes out clean, reversing pans after 15 minutes, about 30 minutes total. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks; peel off parchment. Cool cakes completely.

Place 3 cake layers on work surface. Spread ⅓ of ginger-lime curd (about ½ cup) over each, leaving ½-inch plain border at edge. Let cake layers stand 10 minutes. Stack cake layers, curd side up, on platter. Top with fourth cake layer. Insert 3 or 4 bamboo skewers from top to bottom into cake to hold stacked layers in place while preparing frosting.

FROSTING: Whisk sugar, egg whites, ⅓ cup water, corn syrup, and cream of tartar in large metal bowl to blend. Set bowl over saucepan of barely simmering water. Using handheld electric mixer, beat at medium speed until mixture resembles soft marshmallow fluff, about 4 minutes. Increase mixer speed to high and beat until mixture is very thick, about 3 minutes longer. Remove bowl from over water. Add vanilla and continue beating until marshmallow frosting is completely cool, about 5 minutes.

Spread marshmallow frosting thinly over top and sides of cake. Remove bamboo skewers. Press flaked coconut into marshmallow frosting on top and sides of cake.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before serving.

Gingerbread Layer Cake with Candied Kumquats

Cola in gingerbread cake? Absolutely—the warm caramel flavors in cola actually complement the molasses and brown sugar in this triple-layer cake. Use a cola made the good old-fashioned way, with cane sugar instead of high-fructose corn syrup. You’ll have some candied kumquats left over; they’re delicious served with vanilla ice cream or creamy Greek-style yogurt.

12 servings

Cake

1 cup cola

1½ teaspoons baking soda

1 cup mild-flavored (light) molasses

2 cups unbleached all purpose flour

2 tablespoons ground ginger

1½ teaspoons baking powder

1¼ teaspoons ground cinnamon

¾ teaspoon ground cloves

½ teaspoon ground nutmeg

½ teaspoon salt

1 cup (packed) dark brown sugar

¾ cup vegetable oil

3 large eggs

Candied Kumquats

1 cup water

¾ cup honey

¼ cup sugar

15 whole cloves

2 cinnamon sticks, broken in half

1 vanilla bean, split lengthwise

22 ounces kumquats, cut into ¼-inch-thick rounds, seeded

Frosting

1⅓ cups (packed) dark brown sugar

½ cup plus 1 tablespoon whipping cream

2 8-ounce packages Philadelphia-brand cream cheese, room temperature

¾ cup (1½ sticks) unsalted butter, room temperature

1 tablespoon vanilla extract

1 cup pecans, toasted, chopped

⅓ cup chopped crystallized ginger

CAKE: Preheat oven to 350°F. Butter and flour 3 nonstick 9-inch-diameter cake pans with 1½-inch-high sides. Bring cola to boil in heavy medium saucepan. Remove from heat; whisk in baking soda, then molasses. Transfer to large bowl; cool to room temperature. Whisk flour, ginger, baking powder, cinnamon, cloves, nutmeg, and salt in medium bowl to blend. Whisk sugar, oil, and eggs into molasses mixture. Whisk in flour mixture. Divide batter among prepared pans (about 1⅔ cups batter for each).

Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; cool completely.

CANDIED KUMQUATS: Bring 1 cup water, honey, sugar, cloves, and cinnamon to boil in heavy large skillet, stirring to dissolve sugar. Scrape in seeds from vanilla bean; add bean. Add kumquats; reduce heat to medium and simmer until almost tender, stirring often, about 6 minutes. Using slotted spoon, transfer kumquats to plate. Boil syrup until reduced to ⅔ cup, stirring often, about 8 minutes. Strain syrup and cool.

FROSTING: Stir sugar and cream in heavy small saucepan over medium heat until sugar dissolves; cool caramel completely. Transfer ¼ cup caramel to small bowl and reserve. Using electric mixer, beat cream cheese, butter, and vanilla in large bowl until smooth. Beat remaining caramel into frosting until well blended.

Chop enough candied kumquats to measure ⅓ cup; mix in small bowl with 1 tablespoon kumquat syrup. Place 1 cake layer on platter; spread ¾ cup frosting over. Dot with half of chopped kumquat mixture. Drizzle with half of reserved caramel. Top with second cake layer; spread ¾ cup frosting over. Dot with remaining chopped kumquat mixture. Drizzle with remaining reserved caramel. Top with third cake layer; spread remaining frosting over top and sides of cake. Arrange enough sliced kumquats in single layer atop cake just to cover. Mix pecans and ginger in small bowl. Press nut mixture halfway up sides of cake. Chill 1 hour.

DO AHEAD: Cake can be made 1 day ahead. Cover with cake dome and chill overnight. Cover remaining kumquat syrup; let stand at room temperature.

Drizzle some kumquat syrup over kumquats atop cake. Serve cake cold or at room temperature.

Apple Cake with Maple-Walnut Cream Cheese Frosting

If you can’t find Pippin apples, choose another variety that’s good for cooking. Golden Delicious, Winesap, Pink Lady, Granny Smith, and Jonagold are good options. 8 to 10 servings

Cake

1 pound Pippin apples (about 2 medium), peeled, cored, diced

¼ cup water

2½ cups plus 1 tablespoon unbleached all purpose flour

2 teaspoons baking soda

1½ teaspoons ground cinnamon

½ teaspoon salt

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 cup dried currants

1 cup walnuts, toasted, chopped

2 cups sugar

1 cup (2 sticks) unsalted butter, room temperature

1 tablespoon brandy

1½ teaspoons vanilla extract

4 large eggs

Frosting

1 cup (2 sticks) unsalted butter, room temperature

1 cup (packed) dark brown sugar

2 8-ounce packages Philadelphia-brand cream cheese, room temperature

½ cup pure maple syrup

¼ teaspoon maple flavoring

2 cups walnuts, toasted, chopped

CAKE: Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1½-inch-high sides. Combine apples and ¼ cup water in small saucepan. Cover; simmer over medium-low heat until apples are tender, about 20 minutes. Place in processor; puree until smooth. Cool puree.

Sift 2½ cups flour, baking soda, cinnamon, salt, nutmeg, and cloves into medium bowl. Toss currants with remaining 1 tablespoon flour in small bowl to coat; mix in walnuts.

Using electric mixer, beat sugar, butter, brandy, and vanilla in large bowl until blended. Beat in eggs 1 at a time. Beat in half of flour mixture, then 1¼ cups apple puree (reserve any remaining puree for another use). Beat in remaining flour mixture. Stir in currants and walnuts. Divide batter among prepared pans.

Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cut around pan sides to loosen cakes; turn cakes out onto racks and cool.

FROSTING: Using electric mixer, beat butter and sugar in large bowl until blended. Beat in cream cheese, then maple syrup and maple flavoring. Chill frosting until beginning to set, about 20 minutes.

Place 1 cake layer on platter. Spread ¾ cup frosting over. Top with second layer; spread ¾ cup frosting over. Top with third layer. Spread 1 cup frosting in thin layer over top and sides of cake. Chill 15 minutes. Spread remaining frosting all over cake. Press walnuts halfway up sides of cake. Chill until frosting is set, at least 30 minutes.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.

Pumpkin Spice Layer Cake with Caramel-Cream Cheese Frosting

This nice autumnal cake features a festive garnish of candied orange peel, which is available seasonally at most supermarkets and year-round at specialty foods stores and from chefshop.com. Look for a peel that’s made with high-quality ingredients and no artificial colors, flavors, or preservatives.

12 servings

Cake

3 cups unbleached all purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground allspice

¼ teaspoon ground cardamom

1 15-ounce can pure pumpkin

1½ cups sugar

1¼ cups vegetable oil

4 large eggs

2 teaspoons finely grated orange peel

Frosting

1 1-pound box powdered sugar, divided

½ cup plus 1 tablespoon heavy whipping cream

1 teaspoon vanilla extract

¼ teaspoon salt

1 8-ounce package Philadelphia-brand cream cheese, room temperature

¼ cup (½ stick) unsalted butter, room temperature

Candied orange peel

CAKE: Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1½-inch-high sides. Whisk flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, allspice, and cardamom in large bowl to blend. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl until blended. Beat in eggs 1 at a time, then orange peel. Add flour mixture; beat at low speed just to blend. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 33 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Invert cakes onto racks and cool completely.

FROSTING: Sprinkle ½ cup sugar over bottom of small nonstick skillet. Cook without stirring over medium heat until sugar melts, swirling pan occasionally. Continue cooking until sugar turns deep amber color, stirring occasionally, about 2 minutes. Add ½ cup cream, vanilla, and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve. Stir in remaining 1 tablespoon cream. Strain into small bowl. Cool caramel to room temperature.

Sift remaining sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl. Gradually beat in sugar. Beat in cooled caramel. Cover and chill frosting until firm enough to spread, about 2 hours.

Using long serrated knife, trim rounded tops from cakes. Place 1 cake layer, cut side up, on cake plate. Spread ¾ cup frosting over. Place second cake layer, cut side down, atop frosting. Spread remaining frosting smoothly over top and sides of cake.

DO AHEAD: Can be made 2 days ahead. Cover with cake dome or large bowl and chill. Let stand at room temperature 2 hours before serving.

Sprinkle candied orange peel over top of cake. Cut into wedges and serve.Technique Tip: Let It MeltWhen making the caramel for the frosting, do not stir the powdered sugar until it has melted completely, or else the sugar will crystallize and seize. Keep a watchful eye on it, shaking and tilting the pan, if necessary, to allow the sugar to melt evenly.

Cranberry-Glazed Orange Layer Cake

Be sure to use clean, dry beaters and a clean, dry mixing bowl to beat the egg whites. Even a trace of oil can keep them from expanding properly. The glaze for this lovely autumn cake should be made a day ahead. 12 servings

3 cups sifted cake flour (sifted, then measured)

2½ teaspoons baking powder

¼ teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

3½ cups sifted powdered sugar (sifted, then measured)

6 large eggs, separated, room temperature

2 teaspoons finely grated orange peel

1½ teaspoons vanilla extract

1½ teaspoons orange extract

1 cup whole milk

¼ cup plain whole-milk yogurtCreamy Brown Sugar Frosting (see recipe)Cranberry Glaze (see recipe)

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, occasionally scraping down sides of bowl. Beat in egg yolks 1 at a time, then orange peel, vanilla, and orange extract. Whisk milk and yogurt in small bowl to blend. Beat dry ingredients into butter mixture in 3 additions alternately with milk mixture in 2 additions.

Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into batter in 2 additions. Divide batter between prepared pans. Smooth tops.

Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

DO AHEAD: Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.

Place 1 cake layer, flat side up, on platter. Spread ¾ cup Creamy Brown Sugar Frosting over. Spread 1 cup Cranberry Glaze over frosting, leaving ½-inch border around edge. Top with second cake layer, flat side down; press lightly to adhere. Spread 2 cups frosting over sides of cake. Spoon remaining frosting into pastry bag fitted with medium-size star tip. Pipe decorative border around top edge of cake. Refrigerate until frosting is firm, about 1 hour. Spread remaining glaze over top center of cake. Chill until glaze is set.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate.

Creamy Brown Sugar Frosting

Adding the powdered sugar in several stages helps prevent it from flying out of the mixing bowl. Makes about 3½ cups

12 ounces Philadelphia-brand cream cheese, room temperature

¾ cup (1½ sticks) unsalted butter, room temperature

¾ cup (packed) golden brown sugar

2¼ cups powdered sugar

1½ tablespoons frozen orange juice concentrate, thawed

1½ teaspoons vanilla extract

Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in brown sugar. Beat in powdered sugar scant ½ cup at a time. Beat in orange juice concentrate and vanilla. Chill frosting until firm enough to spread, about 30 minutes.

Cranberry Glaze

Make the glaze a day ahead so the flavors can meld and the texture can firm up. Makes about 2⅓ cups

1 12-ounce package fresh or frozen cranberries

1 cup sugar

1 cup water

1½ teaspoons finely grated orange peel

Combine cranberries and sugar in processor. Using on/off turns, coarsely chop cranberries. Transfer mixture to heavy medium saucepan. Add 1 cup water and orange peel and bring to boil, stirring occasionally. Reduce heat; simmer until mixture is reduced to 2⅓ cups, stirring occasionally, about 10 minutes. Cool to room temperature. Cover; chill at least 1 day or up to 2 days (mixture will thicken).

Coffee, Hazelnut, and Raspberry Torte

If you’re planning a special dinner party, save yourself some stress by making this dessert a day ahead. (But be sure to make the raspberry filling a day before baking the cake, as it needs to chill overnight.) Any leftover filling would be delicious on pancakes, waffles, yogurt, or even whole wheat toast. 8 to 10 servings

Filling

1 cup frozen raspberries, thawed, drained

1 cup raspberry jam

Frosting

2½ cups chilled heavy whipping cream, divided

10 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

3 tablespoons plus 1 teaspoon instant coffee crystals

Cake

1 cup hazelnuts, toasted, husked

1 cup sifted unbleached all purpose flour (sifted, then measured)

1¼ cups sugar, divided

1 teaspoon instant coffee crystals

¼ teaspoon salt

6 large eggs, separated, room temperature

¼ cup water

1 teaspoon vanilla extract

Fresh raspberries (optional)

FILLING: Press raspberries through fine sieve into small bowl. Press jam through same sieve into raspberry puree; discard seeds. Stir to blend well. Cover and chill overnight.

DO AHEAD: Can be made 3 days ahead. Keep chilled.

FROSTING: Combine ¾ cup cream, white chocolate, and coffee crystals in heavy medium saucepan. Stir over low heat just until chocolate melts, coffee dissolves, and mixture is smooth. Remove from heat. Let stand until cool and thick, whisking occasionally, about 1½ hours.

Using electric mixer, beat remaining 1¾ cups cream in large bowl until firm peaks form. Fold large spoonful of whipped cream into chocolate mixture to lighten. Fold chocolate mixture into whipped cream in 4 additions. Cover and refrigerate frosting until very firm, about 6 hours.

DO AHEAD: Can be made 1 day ahead. Keep chilled.

CAKE: Preheat oven to 350°F. Line three 9-inch-diameter cake pans with 1½-inch-high sides with parchment paper. Butter and flour parchment. Combine nuts, flour, ¼ cup sugar, coffee crystals, and salt in processor. Blend until nuts are finely ground.

Using electric mixer, beat egg yolks and ½ cup sugar in large bowl until very thick, about 5 minutes. Beat in ¼ cup water and vanilla. Stir in flour mixture. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add remaining ½ cup sugar, beating until stiff but not dry. Fold whites into yolk mixture in 3 additions. Transfer batter to prepared pans.

Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in pans on racks. Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off parchment.

Place 1 cake layer on platter and second cake layer on piece of foil. Spread ⅓ cup filling over each; let stand 20 minutes to set up. Spread 1 cup frosting over filling on each. Lift cake layer off foil; place atop cake layer on platter. Top with third cake layer. Spread remaining frosting over top and sides of torte.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate.

Garnish torte with fresh berries, if desired. Cut into wedges and serve.

Hazelnut Crunch Cake with Honeyed Kumquats

Tender cake, creamy filling, crunchy nuts, and tart-sweet kumquats add up to one glamorous dessert. For the pretty flower-like garnish, kumquats are quartered with the stem ends left intact, then cooked in a honey and wine syrup. To get the look, bend back the petals of the kumquats at varying angles and arrange them over the cake in a random fashion. These kumquat flowers also look beautiful on cheesecakes, carrot cakes, and chocolate cakes. 10 servings

Nut Crunch

1 cup sugar

¼ cup water

2 cups unhusked hazelnuts, toasted

Kumquats

55 kumquats (about 21 ounces)

1½ cups Chardonnay

¾ cup sugar

¾ cup honey

10 whole star anise or whole cloves

1 vanilla bean, split lengthwise

Cake

1 cup unhusked hazelnuts, toasted

2 cups unbleached all purpose flour

1 tablespoon baking powder

1½ teaspoons Chinese five-spice powder

¾ teaspoon salt

¾ cup (1½ sticks) unsalted butter, room temperature

1½ cups sugar

3 large egg yolks

1 tablespoon vanilla extract

1 teaspoon almond extract

1¼ cups whole milk

5 large egg whites, room temperature

Frosting

1½ 8-ounce containers mascarpone cheese

1½ cups chilled heavy whipping cream

3 tablespoons sugar

4 teaspoons Cognac or brandy

1 tablespoon vanilla extract

NUT CRUNCH: Line baking sheet with foil. Stir sugar and ¼ cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Mix in nuts. Pour onto foil; cool completely. Coarsely chop nut crunch. Set aside.

KUMQUATS: Starting at rounded end, cut cross into each kumquat to within ¼ inch of stem end. Bring wine, sugar, honey, and star anise to boil in heavy large saucepan, stirring until sugar dissolves. Scrape in seeds from vanilla bean; add bean. Add kumquats; simmer until almost tender, about 8 minutes. Using slotted spoon, transfer kumquats to plate; cool. Seed and finely chop enough kumquats to measure ⅔ cup (reserve remaining kumquats). Gently boil kumquat syrup until reduced to 1¼ cups, about 12 minutes. Strain syrup and cool.

CAKE: Preheat oven to 350°F. Line 15 ½×10½× 1-inch or 17×11×¾-inch baking sheet with foil; butter and flour foil. Finely grind nuts with flour in processor; transfer to medium bowl. Whisk in baking powder, five-spice powder, and salt. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in egg yolks and both extracts. Beat in flour mixture alternately with milk in several additions, just until combined. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold ⅓ of whites into batter to lighten, then fold in remaining whites. Spread batter evenly in prepared sheet.

Bake cake until tester inserted into center comes out clean, about 28 minutes for 15½×10½-inch cake or 20 minutes for 17×11-inch cake. Cool cake in pan on rack 20 minutes. Run knife around cake to loosen. Turn cake out onto foil-lined rack; cool completely. Peel foil off cake. Cut hazelnut cake crosswise into 3 equal pieces.

FROSTING: Combine all ingredients in large bowl; beat to soft peaks (do not overbeat or mixture will curdle).

Place 1 cake piece on platter; spread ¾ cup frosting over. Sprinkle with ⅓ cup chopped kumquats and ⅓ cup nut crunch, then drizzle with 2 tablespoons kumquat syrup. Top with second cake piece; spread ¾ cup frosting over. Sprinkle with ⅓ cup chopped kumquats and ⅓ cup nut crunch, then drizzle with 2 tablespoons kumquat syrup. Top with third cake piece; spread remaining frosting over top and sides of cake. Drain reserved kumquats; remove seeds and any attached pulp. Top cake with kumquats, arranging like flowers.

DO AHEAD: Can be made 1 day ahead. Cover and chill cake. Store remaining nut crunch and kumquat syrup separately at room temperature.

Press remaining nut crunch around sides of cake. Drizzle 2 tablespoons syrup over cake and serve.Ingredient Tips: Kumquats, Star Anise, and Chinese Five-Spice PowderKumquats will start to appear at the market in late fall and are available until June. Look for those that are on the small side to make the decorative flowers used here. The star anise (brown, star-shaped seedpods) and Chinese five-spice powder (a spice blend that usually contains star anise, cinnamon, cloves, fennel seeds, and Szechuan peppercorns) are available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

Apricot-Pistachio Torte with Honey Buttercream

This is a classic French torte featuring layers of rich genoise (a sponge cake enriched with melted butter) made with pistachios in place of some of the flour The torte is completed with a jammy apricot filling and honey buttercream. The cake can be prepared up to eight hours ahead. Any leftover apricot filling makes a wonderful breakfast spread for toast or English muffins. 10 servings

Filling

1 cup water

⅓ cup sugar

¼ cup orange blossom honey

1⅓ cups (packed) moist dried apricots

Cake

1 cup unbleached all purpose flour

¾ cup roasted unsalted natural pistachiosPinch of salt

5 large eggs

2 large egg yolks

¾ cup plus 2 tablespoons sugar

1 teaspoon vanilla extract

3 tablespoons unsalted butter, melted and cooled to barely lukewarmPowdered sugar

Buttercream

½ cup sugar

¼ cup plus 2 tablespoons orange blossom honey

⅓ cup water

6 large egg yolks

½ teaspoon vanilla extract

1 cup plus 2 tablespoons (2¼ sticks) unsalted butter, room temperature, cut into 18 pieces

¾ cup roasted unsalted natural pistachios, choppedGlazed Apricots (see recipe)

FILLING: Stir 1 cup water, sugar, and honey in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add apricots; reduce heat, cover, and simmer 5 minutes. Uncover and simmer 3 minutes to thicken syrup slightly. Puree in processor. Transfer to bowl and cool.

DO AHEAD: Can be made 4 days ahead. Cover and chill. Bring to room temperature before using.

CAKE: Position rack in center of oven and preheat to 350°F. Butter 15 ½×10 ½×1-inch baking sheet. Line bottom with parchment or waxed paper. Dust sheet with flour; tap out excess. Finely grind flour, pistachios, and salt in processor.

Combine eggs, egg yolks, sugar, and vanilla in large bowl. Set bowl over saucepan of simmering water (do not let bowl touch water); whisk just until warm, about 3 minutes. Remove from over water. Using electric mixer, beat until mixture triples in volume and thick ribbon falls when beaters are lifted. Gently fold in flour-nut mixture in 2 batches. Pour 1 cup batter into small bowl; fold in melted butter. Gently but thoroughly fold butter mixture into remaining cake batter. Transfer batter to prepared sheet; smooth top. Bake cake until top is golden brown and tester inserted in center comes out clean, about 20 minutes. Cool in pan on rack.

Lightly dust 15 ½×10 ½-inch piece of parchment or waxed paper with powdered sugar. Run small sharp knife around pan sides to loosen cake. Turn cake out onto sugared parchment. Peel off top parchment. Cut cake crosswise into three 10×5-inch rectangles.

BUTTERCREAM: Stir sugar, honey, and ⅓ cup water in heavy medium saucepan over low heat until sugar dissolves. Brush sides of pan with cold water. Increase heat and boil without stirring until syrup registers 238°F on candy thermometer, tilting pan if necessary to submerge thermometer, about 10 minutes.

Meanwhile, using electric mixer, beat egg yolks with vanilla in large bowl until tripled in volume.

Gradually beat hot syrup into yolks. Continue beating until mixture is cool, about 10 minutes. Gradually add butter and beat until smooth. (If buttercream looks broken or curdled, place bowl with buttercream over medium heat on stove burner and whisk 5 to 10 seconds to warm mixture slightly. Then remove from heat and beat mixture again at medium speed. Repeat warming and beating as many times as needed until buttercream is smooth.)

Spoon ¾ cup buttercream into pastry bag fitted with small star tip (No. 1). Place 1 cake layer on plate; spread ⅓ cup apricot filling over. Spread ½ cup buttercream over filling. Top with second cake layer; spread with ⅓ cup apricot filling. Spread ½ cup buttercream over filling. Top with third cake layer; spread with ⅓ cup filling (reserve remaining filling for another use). Spread top and sides of cake with remaining buttercream. Press chopped nuts onto sides of cake.

Halve Glazed Apricots and arrange decoratively down center of cake. Pipe buttercream in pastry bag decoratively around apricots or base of cake.

DO AHEAD: Can be made 8 hours ahead. Cover and let stand at cool room temperature.Technique Tip: GenoiseThere are a number of pastry tricks at play in this cake, and one of the most important involves the genoise. Melted butter is folded into a light and airy batter to make genoise, but if the butter is not evenly dispersed it sinks to the bottom of the cake as it bakes, creating an undesirable texture throughout. To avoid this, a portion of the batter is first stirred into the melted butter, then the lightened butter-batter mixture can be more evenly incorporated into the remaining batter. Be careful not to overfold the batter, as that can cause it to deflate, resulting in a dense and heavy cake.

Glazed Apricots

Dried apricots become plump and shiny in honey-sugar syrup. They make a beautiful cake garnish and a delicious after-dinner treat. Using orange blossom honey gives them a floral scent, but clover honey would work, too. For a different flavor and aroma, try lavender honey instead. Makes 20

½ cup water

½ cup orange blossom honey

½ cup sugar

20 jumbo moist dried apricots

Stir ½ cup water, honey, and sugar in heavy large saucepan over medium heat until sugar dissolves. Add apricots; cook until apricots are tender and syrup is reduced and thinly coats spoon, stirring frequently, about 20 minutes. Cool apricots in syrup at least 2 hours.

DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.

Remove apricots from syrup (apricots will be sticky). Drain on paper towels to remove any excess syrup.

Lemon and Pistachio Praline Meringue Torte

This cake, made of layered pistachio praline meringues and lemon buttercream, has a winning creamy-crispy contrast. It’s assembled and refrigerated a day ahead of serving so that the flavors meld. 12 servings

Praline

¾ cup sugar

3 tablespoons water

1 cup unsalted natural pistachios

Meringues

5 large egg whites, room temperature

½ teaspoon cream of tartar

½ cup sugar

½ teaspoon almond extract

1 cup powdered sugar

Lemon Buttercream

4 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

4 large egg whites, room temperature

¼ teaspoon cream of tartar

2 tablespoons plus ⅔ cup sugar

3 tablespoons water

1 tablespoon light corn syrup

1 cup (2 sticks) unsalted butter, room temperature

2 tablespoons fresh lemon juice

1 tablespoon plus 2 teaspoons finely grated lemon peel

1 teaspoon vanilla extract

PRALINE: Oil large baking sheet. Stir sugar and 3 tablespoons water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Stir in pistachios. Immediately pour mixture onto prepared sheet. Cool praline completely.

Finely chop praline. Grind ½ cup praline to powder in processor.

MERINGUES: Position 1 rack in center and 1 rack in top third of oven; preheat to 225°F. Line 2 large baking sheets with parchment paper. Using 8-inch-diameter cake pan bottom as guide, trace 2 circles on 1 parchment sheet and 1 circle on second sheet. Turn over parchment on baking sheets, marked side down. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add ½ cup sugar; beat until egg whites are stiff but not dry. Beat in almond extract. Stir powdered sugar and praline powder in bowl to blend. Fold into meringue in 2 additions.

Divide meringue among traced circles. Using spatula, spread mixture to edges. Bake until crisp and pale golden, reversing baking sheets after 45 minutes, about 1 hour 45 minutes. Cool meringues completely.

LEMON BUTTERCREAM: Stir white chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Let stand until just cool but not set.

Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually beat in 2 tablespoons sugar.

Meanwhile, combine remaining ⅔ cup sugar, 3 tablespoons water, and corn syrup in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238°F, about 5 minutes.

Immediately pour hot syrup in thin steady stream into beaten egg whites, beating until mixture is completely cool, about 4 minutes. Beat in butter 2 tablespoons at a time. Beat in white chocolate, lemon juice, lemon peel, and vanilla. Chill just until thickened to spreadable consistency, stirring occasionally, about 45 minutes. (If buttercream looks broken or curdled, place bowl with buttercream over medium heat on stove burner and whisk 5 to 10 seconds to warm mixture slightly, then remove from heat and beat mixture again at medium speed. Repeat warming and beating as many times as needed until buttercream is smooth.)

Place 1 meringue layer on platter. Spread scant 1 cup buttercream evenly over. Top with another meringue layer. Spread scant 1 cup buttercream evenly over. Top with remaining meringue. Spread remaining buttercream evenly over top and sides of torte. Press chopped praline onto sides and in 1-inch border along top edge of torte. Refrigerate until buttercream sets, then cover and chill overnight. Let torte stand uncovered at room temperature 30 minutes before serving.

Maple Crunch Layer Cake

The “crunch” comes from the candy—much like peanut brittle, but made with maple syrup and walnuts—that goes between the layers and on the sides and top edge of the cake. Have all of your ingredients and equipment ready before you begin making the candy, as the action happens quickly. You’ll need a candy thermometer to ensure that the syrup reaches 300°F so that it will harden to the right consistency when cooled. 14 servings

CandyVegetable oil

1 cup pure maple syrup

½ cup sugar

2 teaspoons apple cider vinegar

2 teaspoons baking soda

1 cup coarsely chopped walnuts

CakeNonstick vegetable oil spray

2½ cups unbleached all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground cinnamon

½ cup (1 stick) unsalted butter, room temperature

½ cup (packed) golden brown sugar

1 cup pure maple syrup

2 large eggs

2 teaspoons vanilla extract

½ cup buttermilk

Buttercream

½ cup pure maple syrup

4 large egg whites, room temperature

2 cups (4 sticks) unsalted butter, cut into ½-inch-thick slices, room temperature

CANDY: Line rimmed baking sheet with foil; brush foil with oil. Stir maple syrup, sugar, and vinegar in heavy medium saucepan until sugar is moistened. Attach candy thermometer to side of pan. Without stirring, bring mixture to boil over medium-high heat and boil until thermometer registers 300°F, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 7 minutes. Remove pan from heat; mix in baking soda, then nuts (mixture will bubble vigorously).

Immediately pour maple mixture onto prepared baking sheet and spread to even ½-inch thickness (candy begins to firm quickly). Let stand until candy cools and hardens, at least 30 minutes.

DO AHEAD: Can be made 1 day ahead. Cover baking sheet tightly with plastic wrap and store candy at room temperature.

CAKE: Preheat oven to 350°F. Spray two 8-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line pan bottoms with parchment paper; spray parchment. Whisk flour, baking powder, baking soda, salt, and cinnamon in medium bowl to blend.

Using electric mixer, beat butter in large bowl until fluffy. Beat in sugar. Gradually beat in maple syrup (batter may look curdled). Beat in eggs 1 at a time, then vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 5 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks, peel off parchment paper, and cool completely.

DO AHEAD: Can be made 1 day ahead. Wrap tightly; store at room temperature.

BUTTERCREAM: Bring maple syrup to boil in small saucepan.

Meanwhile, using electric mixer, beat egg whites in large bowl until stiff peaks form. Without letting hot maple syrup touch beaters, pour ¼ cup syrup down side of bowl into egg whites and beat to blend. Gradually beat in remaining hot maple syrup, avoiding beaters. Continue to beat until whites are stiff and cool, about 15 minutes. Beat in butter, 1 slice at a time. Beat until smooth. (If buttercream looks broken or curdled, place bowl with buttercream over medium heat on stovetop burner and whisk 5 to 10 seconds to warm mixture slightly, then remove from heat and beat mixture again at medium speed. Repeat warming and beating as many times as needed until buttercream is smooth.)

Chop enough maple candy into ¼-inch pieces to measure 1 cup; wrap remaining maple candy tightly in plastic. Place 1 cake layer on platter. Spread 1 cup buttercream over. Sprinkle 1 cup maple candy pieces over and press lightly to adhere. Top with second cake layer. Spread remaining buttercream smoothly over top and sides of cake.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Bring to room temperature before continuing.

Chop enough of remaining maple candy into ¼-inch pieces to measure 2 cups. Mince enough maple candy to measure 2 tablespoons. Press ¼-inch pieces of maple candy onto sides of cake. Sprinkle minced maple candy around top edge of cake. Serve cake within 2 hours.Ingredient Tip: Secret WeaponsWhy baking soda and vinegar? Baking soda makes the caramellike maple syrup foam up, giving the candy that crisp and porous brittle texture. The vinegar eliminates any trace of an unpleasant soapy flavor that baking soda can sometimes leave behind.

Marzipan-Topped Strawberry Layer Cake

Also called fraisier (French for “strawberry plant”) and usually made with almonds, this delicate pistachio cake is layered with fresh whole strawberries and a fluffy white chocolate buttercream, then topped with green-tinted marzipan. Scrolling the name of the cake on top is a French custom, but feel free to write whatever message you like. Cake decorating stores and cookware stores carry the little leaf-shape cookie cutters that are used to make the strawberry leaves on this cake. If you can’t find them, use a small sharp knife to cut out the leaves by hand. Or, if you have a strawberry plant, use fresh leaves instead. 10 servings

Cake

2 large eggs, room temperature

⅓ cup plus 2 tablespoons sugar

½ cup ground unsalted natural pistachios

½ cup unbleached all purpose flour

¼ teaspoon baking powder

4 large egg whites, room temperature

Buttercream

6 large egg yolks

⅓ cup sugar

2 tablespoons unbleached all purpose flour

1½ cups half and half

8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

2 teaspoons vanilla extract

1 cup (2 sticks) unsalted butter, room temperature

5 tablespoons fraise eau-de-vie or framboise (clear strawberry or raspberry brandies) or other brandy, divided

Assembly

6 tablespoons strawberry jam

3 1-pint containers strawberries, hulled

7 ounces marzipanGreen food coloringPowdered sugar

2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

4 strawberries, cut in half through stem end

CAKE: Position rack in center of oven and preheat to 350°F. Butter 9-inch square metal pan with 2-inch-high sides. Line bottom with parchment paper. Butter and flour parchment.

Using electric mixer, beat eggs and ⅓ cup sugar at high speed in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 4 minutes Mix nuts, flour, and baking powder in medium bowl. Fold nut mixture into egg mixture. Using clean dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar and beat until stiff peaks form. Fold egg white mixture into batter in 2 additions. Transfer batter to prepared pan. Bake cake until tester inserted in center comes out clean, about 18 minutes. Cool cake in pan on rack 5 minutes. Using small sharp knife, cut around sides of pan to loosen cake. Turn cake out onto rack. Peel off parchment; cool cake completely.

BUTTERCREAM: Whisk egg yolks, sugar, and flour in medium bowl until well blended. Bring half and half to simmer in heavy medium saucepan. Slowly pour hot half and half into egg mixture, whisking constantly. Return egg mixture to same saucepan and cook until mixture is very thick and boils, whisking constantly. Transfer mixture to medium bowl. Add white chocolate and vanilla; stir until chocolate melts and mixture is smooth. Press plastic wrap directly onto surface of pastry cream to prevent skin from forming; cool.

DO AHEAD: Can be made 1 day ahead. Chill. Bring to room temperature before continuing.

Using electric mixer, beat butter and 1 tablespoon brandy in large bowl until fluffy. Add pastry cream ¼ cup at a time, beating after each addition until mixture is just blended.

ASSEMBLY: Melt jam in heavy small saucepan over medium heat. Stir remaining 4 tablespoons brandy into jam. Cut cake horizontally into 2 even layers. Place 1 layer on 8-inch cardboard square. Brush half of jam over cake. Spread 1 cup buttercream over jam. Cover buttercream layer completely with whole strawberries, stem ends down. Set aside ½ cup buttercream. Spoon remaining buttercream over berries, spreading buttercream between and around berries. Spread remaining jam over second cake layer. Place cake, jam side down, atop buttercream, pressing gently to adhere. Chill cake until buttercream is firm.

DO AHEAD: Can be made 1 day ahead. Cover cake and remaining buttercream separately and chill. Bring buttercream to room temperature before continuing.

Knead marzipan and 2 drops green food coloring in large bowl until color is evenly distributed. Dust work surface with powdered sugar. Roll out marzipan on sugar to 12-inch-diameter circle, sprinkling with powdered sugar as needed to prevent sticking. Spread reserved ½ cup buttercream over top of cake. Using rolling pin as aid, drape marzipan over top of cake; press gently to adhere. Trim marzipan even with top of cake; reserve trimmings. Brush excess powdered sugar off marzipan. Using long sharp knife, cut ⅓ inch off each side of dessert to expose strawberries. Using small cutter, cut marzipan trimmings into leaf shapes.

Stir 2 ounces white chocolate in top of double boiler until melted and smooth. Transfer chocolate to small parchment cone. Cut off tip to form small opening. Pipe the word “fraisier” atop marzipan layer. Garnish with strawberry halves and marzipan leaves. Chill.

DO AHEAD: Can be made 4 hours ahead. Keep chilled.Technique Tip: One-of-a-Kind ButtercreamThe buttercream in this recipe is unlike any other in this book. White chocolate and vanilla are mixed into pastry cream, then beaten into butter, which creates a wonderful, mousse-like texture. Be sure to add the pastry cream to the butter a ¼ cup at a time so that it blends in properly and does not separate.

Red Velvet Cake with Raspberries and Blueberries

The stunning contrast of red cake and fluffy white cream cheese frosting has made this a southern tradition for festive occasions. Mixing a touch of cocoa powder with the buttermilk and vinegar creates a reddish brown color, but it’s the red food coloring that earns this cake its name. For an even deeper red color, add an extra tablespoon of food coloring. 12 servings

Cake

2¼ cups sifted cake flour (sifted, then measured)

2 tablespoons natural unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

1 tablespoon red food coloring

1 teaspoon distilled white vinegar

1 teaspoon vanilla extract

1½ cups sugar

½ cup (1 stick) unsalted butter, room temperature

2 large eggs

Frosting

2 8-ounce packages Philadelphia-brand cream cheese, room temperature

½ cup (1 stick) unsalted butter, room temperature

1 tablespoon vanilla extract

2½ cups powdered sugar

3 ½-pint containers raspberries

3 ½-pint containers blueberries

CAKE: Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1½-inch-high sides. Sift flour, cocoa, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; cool completely.

FROSTING: Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Arrange 1 container raspberries and ½ container blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.

Chocolate Panna Cotta Layer Cake

Panna cotta, a very rich and creamy custard, makes a luxurious filling for this double-decker chocolate cake. The easy-to-make chocolate band wraps this cake up with style for a stunning, bakery-worthy look. Begin making this a day ahead, as the assembled layers need to chill overnight. 12 servings

CakeNonstick vegetable oil spray

4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

3 tablespoons natural unsweetened cocoa powder

½ cup strong hot coffee

½ cup hot water

1 cup plus 1 tablespoon unbleached all purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

⅛ teaspoon salt

½ cup sugar

½ cup (packed) golden brown sugar

⅓ cup vegetable oil

3 large eggs

½ cup sour cream

Panna Cotta

½ cup water

5 teaspoons unflavored gelatin

7½ ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

5 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped

2½ cups heavy whipping cream

2½ cups whole milk

½ cup plus 2 tablespoons sugar

1¼ teaspoons vanilla extract

1¼ vanilla beans, split lengthwise

Chocolate Band

2 16×3-inch strips waxed paper

5 ounces semisweet or bittersweet chocolate, finely chopped

CAKE: Preheat oven to 350°F. Spray two 10-inch-diameter springform pans with 2½-inch-high sides with nonstick spray. Place chocolate and cocoa in medium bowl. Pour hot coffee and ½ cup hot water over; whisk until melted and smooth. Whisk flour, baking powder, baking soda, and salt in another medium bowl to blend. Using electric mixer, beat both sugars and oil in large bowl 1 minute (mixture will be crumbly). Beat in eggs 1 at a time. Beat in sour cream. Beat in half of dry ingredients, then chocolate mixture. Beat in remaining dry ingredients at low speed (batter will be thin). Divide batter between pans (layers will be shallow).

Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool in pans on rack.

PANNA COTTA: Place ½ cup water in small bowl. Sprinkle gelatin over; let stand until softened, about 10 minutes. Place both chocolates in large metal bowl. Combine cream, milk, sugar, and vanilla extract in large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to boil, stirring until sugar dissolves; remove from heat. Add gelatin mixture to hot cream mixture; whisk to dissolve. Discard vanilla bean. Pour cream mixture over chocolates in large metal bowl; whisk until melted and smooth. Place bowl over larger bowl of ice water. Stir often until panna cotta mixture thickens like pudding, draining off water and adding more ice to larger bowl as needed, about 30 minutes. Remove smaller bowl from over ice water.

Pour half of panna cotta mixture over cake in 1 pan (mixture may drip down sides of cake). Freeze until firm, about 45 minutes. Keep remaining panna cotta mixture at room temperature.

Remove pan sides from second cake. Using large metal spatula, carefully slide cake onto panna cotta in first cake pan. Pour remaining panna cotta mixture over, filling pan completely. Cover tightly with foil and chill overnight.

DO AHEAD: Can be frozen for 2 weeks. Defrost overnight in refrigerator before continuing.

CHOCOLATE BAND: Line large baking sheet with foil. Place another large sheet of foil on work surface; top with waxed paper strips, spaced apart. Stir chocolate in medium bowl set over pan of simmering water until melted and smooth. Pour half of melted chocolate down center of each waxed paper strip. Using small offset spatula, spread chocolate to cover strips evenly and completely (some chocolate may extend beyond edges of paper strips). Using fingertips, lift chocolate-coated strips and place on foil-lined sheet. Refrigerate until chocolate just begins to set but is still completely flexible, about 2 minutes.

Cut around pan sides to release assembled cake; remove pan sides. Using fingertips, lift 1 chocolate strip from foil. Wrap band around cake, chocolate side in, lining up 1 long edge with bottom of cake (band will be higher than cake and only go about halfway around). Repeat with second band, pressing band onto uncovered side of cake and arranging so ends meet. If bands overlap, trim any excess paper and chocolate. Using fingertips, press top edge of band in toward cake, forming slight ruffle. Chill until chocolate sets, at least 5 minutes. Gently peel off waxed paper. Chill cake.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and keep chilled.Shopping Tip: The Best ChocolateIf ever there was a time to splurge on the finest-quality chocolate, it would be for this cake and its panna cotta filling. Panna cotta is smooth and creamy, and superior chocolate gives it a silky texture that lesser-quality chocolates just can’t provide. If brands like Lindt or Perugina are not in the baking aisle at your supermarket, check the candy aisle.

Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream

These cakes can be completely assembled the day before, then quickly baked before serving. Even though it goes against all the traditional rules of baking cakes, be sure to remove these from the oven while the centers are still soft and gooey—or “molten.” Once the tops of the cakes are broken with a spoon, the soft centers become the sauce. Makes 8

Ice Cream

1 pint vanilla ice cream, softened

2 tablespoons chopped crystallized ginger

1 tablespoon dark rum

Cakes

14 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1¼ cups (2½ sticks) unsalted butter

2 teaspoons ground coriander

2 teaspoons ground cardamom

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon freshly ground white pepper

6 large eggs

6 large egg yolks

2 teaspoons vanilla extract

3 cups powdered sugar

1 cup unbleached all purpose flour

Additional powdered sugarCrystallized ginger strips

ICE CREAM: Place softened ice cream in medium bowl. Using plastic spatula, fold ginger and rum into ice cream. Transfer to airtight container. Freeze ice cream mixture until firm, about 4 hours.

DO AHEAD: Can be made 1 day ahead. Keep frozen.

CAKES: Generously butter eight ¾-cup soufflé dishes. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend. Whisk in powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top.

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

Preheat oven to 425°F. Bake cakes until batter has risen above sides of dish, top edges are dark brown, and center is still soft and runny, about 15 minutes (or about 18 minutes for refrigerated batter). Run small knife around cakes to loosen. Allow cakes to stand in dishes 5 minutes. Place small plate atop 1 dish with cake. Using oven mitts or pot holders, hold plate and dish firmly together and invert, allowing cake to settle onto plate. Repeat with remaining cakes. Sift additional powdered sugar over cakes. Top with crystallized ginger strips. Serve cakes with rum-ginger ice cream.

Chocolate-Mint Pudding Cakes

To avoid overbaking the pudding in the middle of these cakes, start checking early for doneness—unlike most other traditional cakes, the tester should come out with wet batter attached. You can make your own superfine sugar by pulverizing granulated sugar in a food processor until it is finely ground; but this recipe can also be made with regular sugar. Makes 6

6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

½ cup (1 stick) unsalted butter, cut into 4 pieces

3 large eggs

3 large egg yolks

⅓ cup superfine sugar or regular sugar

¼ cup unbleached all purpose flour

1¼ teaspoons peppermint extract

¼ teaspoon saltPowdered sugarPeppermint stick ice cream or mint chocolate chip ice creamFresh mint leaves

Preheat oven to 375°F. Lightly butter six ¾-cup ramekins or custard cups. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.

Using electric mixer, beat eggs, egg yolks, and sugar in large bowl until slightly thickened, about 5 minutes. Add flour and beat until blended. Add chocolate mixture, peppermint extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet.

DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.

Bake cakes until edges are set but center looks shiny and still moves slightly when ramekins are gently shaken and tester inserted into center comes out with wet batter attached, about 11 minutes. Run small knife around each cake to loosen.

Place small plate atop 1 ramekin with pudding cake. Using oven mitts or pot holders, hold plate and ramekin firmly together and invert, allowing cake to settle onto plate. Repeat with remaining cakes. Sift powdered sugar over cakes. Place scoop of ice cream alongside. Garnish with mint leaves and serve.

Warm Lemon Pudding Cakes with Marbled Raspberry Cream

These little lemon cakes hide a sweet surprise: a soft, pudding-like center They’re best served warm with the cool contrast of the swirled raspberry whipped cream, but they can also be made ahead and served at room temperature. Makes 6

¾ cup plus 4 tablespoons sugar, divided

6 tablespoons (¾ stick) unsalted butter, room temperature

1 tablespoon finely grated lemon peel

3 large eggs, separated, room temperature

⅓ cup unbleached all purpose flour

⅓ cup fresh lemon juice

1½ cups whole milkPowdered sugarMarbled Raspberry Cream (see recipe)

Preheat oven to 350°F. Butter six ¾-cup soufflé dishes or custard cups. Place dishes in 13×9×2-inch metal baking pan. Using electric mixer, beat ¾ cup plus 2 tablespoons sugar, butter, and lemon peel in medium bowl until well blended. Add egg yolks 1 at a time, beating well after each addition. Beat in flour, then lemon juice. Gradually whisk in milk (mixture will be thin and may look curdled).

Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 2 tablespoons sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions (mixture will be runny). Divide batter among prepared soufflé dishes. Add enough hot water to pan to come halfway up sides of dishes.

Bake pudding cakes until puffed and firm to touch, about 25 minutes. Transfer dishes to plates. Sprinkle with powdered sugar and serve warm, or let stand up to 8 hours and serve at room temperature. Top with dollops of Marbled Raspberry Cream.

Marbled Raspberry Cream

A bright pink raspberry puree is swirled into sweetened whipped cream. It would be beautiful as a topping for flourless chocolate cake, or even waffles. Makes about 1⅔ cups

1 cup frozen raspberries, thawed

4 tablespoons sugar, divided

¾ cup chilled heavy whipping cream

Puree raspberries and 2 tablespoons sugar in processor. Strain puree into small bowl; discard seeds. Whisk cream and remaining 2 tablespoons sugar in medium bowl until peaks form. Drizzle raspberry puree over cream. Using knife, swirl raspberry puree into cream just until marbled in appearance.

DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Hot-Milk Cakes with Strawberries and Cream

Hot-milk cake is a nice old-fashioned dessert, but its simplicity gives it a modern appeal. The moist, delicate cake gets its name from the hot milk that is added to the batter just before baking. In this recipe, the individual cakes are split, then topped with fresh strawberries and lightly sweetened whipped cream, like shortcakes. Makes 6

Nonstick vegetable oil spray

2 large eggs

⅔ cup plus ½ cup sugar

¾ teaspoon vanilla extract, divided

1 cup plus 2 tablespoons self-rising flour

⅔ cup whole milk

5 tablespoons unsalted butter

1 1-pound container strawberries, hulled, thinly sliced lengthwise

½ cup chilled heavy whipping cream

1 tablespoon powdered sugar

Preheat oven to 425°F. Spray six ¾-cup custard cups with nonstick spray. Place cups on rimmed baking sheet. Using electric mixer, beat eggs in medium bowl at high speed until thick, about 3 minutes. Gradually add ⅔ cup sugar, beating until thick and pale yellow, about 1 minute longer. Beat in ½ teaspoon vanilla. Add flour and beat 30 seconds. Bring milk and butter just to boil in small saucepan, stirring until butter melts. Beat hot milk mixture into batter. Continue to beat 30 seconds. Divide batter among prepared cups.

Bake cakes until firm to touch and pale golden, and tops form rounded peak in center, about 16 minutes. Cool in cups at least 20 minutes. Serve warm or at room temperature.

DO AHEAD: Can be made 8 hours ahead. Cool completely in cups, then cover and let stand at room temperature.

Toss strawberries and remaining ½ cup sugar in medium bowl to coat; let stand 20 minutes for juices to form. Using electric mixer, beat cream, powdered sugar, and remaining ¼ teaspoon vanilla in another medium bowl until peaks form.

Remove cakes from cups and transfer to bowls. Cut off rounded top of each cake. Spoon some of berries and juices over. Cover berries with tops of cakes. Spoon whipped cream over, garnish with remaining berries and juices, and serve.

Devil’s Food Cupcakes with Chocolate Frosting

Moist and chocolaty with a tender, airy crumb, these cupcakes live up to their seductive good looks. A fudgy frosting makes them even harder to resist. For a slightly sweeter frosting, use up to ½ cup of powdered sugar. Makes 16

Cupcakes

½ cup natural unsweetened cocoa powder

2 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped

½ cup boiling water

½ cup buttermilk

1 cup cake flour

¾ teaspoon baking soda

½ teaspoon salt

⅔ cup (packed) dark brown sugar

½ cup canola oil

½ cup sugar

2 large eggs

1 teaspoon vanilla extract

Frosting

4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

2 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped

2 tablespoons heavy whipping cream

2 tablespoons (¼ stick) unsalted butter

½ cup sour cream

1 teaspoon vanilla extract

¼ cup powdered sugar

CUPCAKES: Preheat oven to 350°F. Line 16 standard (⅓-cup) muffin cups with paper liners. Combine cocoa powder and chocolate in medium bowl. Pour ½ cup boiling water over; whisk until smooth. Whisk in buttermilk.

Whisk flour, baking soda, and salt in another medium bowl to blend. Using electric mixer, beat brown sugar, oil, ½ cup sugar, eggs, and vanilla in large bowl until light and creamy, about 2 minutes. Beat in flour mixture, alternating with chocolate mixture in 2 additions. Divide batter among paper liners.

Bake until tester inserted into center comes out with some crumbs attached, about 18 minutes. Cool in pans on cooling rack 10 minutes. Transfer cupcakes to rack and cool completely.

FROSTING: Stir both chocolates, cream, and butter in medium bowl over saucepan of simmering water until melted and smooth. Remove from over water. Whisk in sour cream and vanilla, then powdered sugar. Let stand until thick enough to spread, about 10 minutes.

DO AHEAD: Can be made 3 days ahead. Store frosted cupcakes airtight at room temperature.

Vanilla Cupcakes with Vanilla Frosting

These cupcakes are a delicious blank canvas: Enjoy them as the classic cupcakes they are, or dress them up with anything from fresh raspberries to edible flowers (see Icing on the Cupcake, page 133, for more ideas). Makes 12

Cupcakes

1⅓ cups cake flour

1 teaspoon baking powder

½ teaspoon salt

⅓ cup whole milk

3 large egg whites, room temperature

2 tablespoons sour cream

1 teaspoon vanilla extract

½ cup (1 stick) unsalted butter, room temperature

1 cup sugar

Frosting

3 cups powdered sugar

½ cup (1 stick) unsalted butter, room temperature

6 tablespoons (about) heavy whipping cream

1½ teaspoons vanilla extract

CUPCAKES: Preheat oven to 350°F. Line 12 standard (⅓-cup) muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Whisk milk, egg whites, sour cream, and vanilla in another medium bowl until sour creamis completely incorporated. Using hand-held electric mixer, beat butter and sugar in large bowl until very light and fluffy, about 8 minutes. Add flour mixture to butter mixture in 2 additions alternately with milk mixture in 2 additions, beating on low speed until blended between additions. Divide batter equally among paper liners (about ⅓ cup each). Bake cupcakes until tester inserted into center comes out clean, 18 to 20 minutes. Cool in pans on rack 5 minutes. Transfer cupcakes to rack to cool completely.

FROSTING: Beat powdered sugar, butter, 2 tablespoons cream, and vanilla in large bowl until blended. Continue beating, adding 1 tablespoon cream at a time, until mixture is light and fluffy, about 3 minutes. Using butter knife, spread frosting on cupcakes or, if desired, refrigerate frosting just until thick enough to pipe, then spoon frosting into pastry bag and pipe decoratively atop cupcakes.

DO AHEAD: Can be made and frosted 1 day ahead. Cover and let stand at room temperature.

Banana-Chocolate Chunk Cupcakes with Cream Cheese Frosting

These moist banana cupcakes with walnuts and chocolate chunks are a great bring-along for a potluck brunch. If you like, the frosting can be tinted with a couple of drops of food coloring for special occasions. Makes 12

Cupcakes

2½ cups unbleached all purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

¾ cup sugar

¾ cup (packed) dark brown sugar

½ cup (1 stick) unsalted butter, room temperature

1 teaspoon vanilla extract

2 large eggs

2 cups mashed ripe bananas (about 4 large)

½ cup sour cream

¼ cup buttermilk

8 ounces high-quality milk chocolate (such as Lindt or Perugina), cut into small pieces

1 cup coarsely chopped walnuts, lightly toasted

Frosting

1 cup (2 sticks) unsalted butter, room temperature

1 8-ounce package Philadelphia-brand cream cheese, room temperature

1 cup powdered sugar, sifted

1 teaspoon vanilla extract

CUPCAKES: Position rack in center of oven and preheat to 350°F. Line 12 standard (⅓-cup) muffin cups with paper liners. Sift flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat both sugars, butter, and vanilla in large bowl until light and fluffy. Beat in eggs 1 at a time. Beat in bananas (mixture may look broken). Beat in sour cream. Reduce speed to very low. Beat in half of dry ingredients, then buttermilk, then remaining dry ingredients. Stir in chocolate and walnuts. Divide batter among paper liners.

Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Transfer to racks and cool.

FROSTING: Using electric mixer, beat butter and cream cheese in large bowl until smooth and fluffy. Reduce speed to low and beat in sugar and vanilla. Increase speed to high and beat until fluffy. Spread frosting thickly over cupcakes.

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.Ingredient Tip: Storing Ripe BananasAfter you’ve ripened them at room temperature, bananas can be stored in the fridge. The peel will turn brown, but that’s okay. Just be sure to use the bananas within a couple of days.

Lemon-Raspberry Cupcakes

These gorgeous lemon cupcakes are filled with dollops of raspberry jam. Half of the cupcakes have a pale yellow lemon glaze; the rest are topped with a pink raspberry-lemon glaze. They’re also delicious warm from the oven and simply dusted with powdered sugar. Makes 12

¾ cup (1½ sticks) unsalted butter, room temperature

3 cups powdered sugar, divided

4 ½ teaspoons finely grated lemon peel, divided

2 large eggs

1¼ cups self-rising flour

¼ cup buttermilk

4 tablespoons fresh lemon juice, divided

12 teaspoons plus 1 tablespoon seedless raspberry jamFresh raspberries

Preheat oven to 350°F. Line 12 standard (⅓-cup) muffin cups with paper liners. Using electric mixer, beat butter, 1½ cups sugar, and 3 teaspoons lemon peel in large bowl until fluffy and pale yellow. Beat in eggs 1 at a time. Beat in half of flour. Beat in buttermilk and 2 tablespoons lemon juice, then remaining flour.

Drop 1 rounded tablespoonful batter into each paper liner. Drop 1 teaspoon raspberry jam onto center of batter. Cover jam with remaining batter.

Bake cupcakes until tester inserted halfway into center comes out clean, about 23 minutes. Cool cupcakes in pan on rack.

Meanwhile, whisk remaining 1½ cups sugar, 2 tablespoons lemon juice, and 1½ teaspoons lemon peel in small bowl to blend for icing. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.

Icing on the CupcakeDecorating cupcakes is the perfect chance to be truly creative and have fun. It’s also a great way to get kids involved in baking.WRAP IT UP: There are a number of pretty, whimsical, and even elegant foil and paper cupcake liners and wraparounds now available. Try baking supply stores for the biggest selection (see Online and Mail-Order Sources, page 632, for details).FROST WITH FLAIR: There are two ways to frost a cupcake. You can spread the frosting on with a knife or offset spatula, or you can pipe it on using a piping bag (see Techniques—The Basics, page 27) or a resealable plastic bag with the corner snipped off. Pipe dots all over the surface of the cupcake for a pretty effect, or draw lines from the edge of the cupcake to the center, all the way around the circumference. Place a candied violet or other decoration in the center.Create tinted frostings by dividing plain vanilla frosting among as many bowls as you want and adding drops of different food colorings to each. If using the piping method, use a different disposable pastry bag for each color.TOP IT OFF: There’s no end to the decorative elements that can go on top of a frosted cupcake. Try chocolate or colored sprinkles, colored sugar crystals, candied confetti, small or cut-up candies, candied or edible flowers, crystallized ginger, chocolate curls, candied orange peel, and whole berries (never use cut fruit; the juices will make the frosting run). For inspiration, play off the occasion, the time of year, or just the flavor of the cupcake when choosing your decorations. A dried banana chip would be clever atop a banana cupcake, for example, and appropriate holiday colors are always a good bet. If your supermarket doesn’t carry a variety of decorations, try a specialty baking store.TOPPING TIPS: Dip plain frosted cupcakes in sprinkles or colored sugar crystals (for a completely covered look), or sprinkle them by hand over the tops of the cupcakes (for a lighter look). Create geometric designs using colored candies. On chocolate frosting, use decorations in colors that will stand out against a dark background, such as candied flowers or fresh rose petals, pansies, or edible flowers (purple works especially well on chocolate). Gold leaf and glittery sprinkles in metallic colors are also stunning.Dip a spoon into melted chocolate (use white chocolate for chocolate frosting) and create zigzag patterns directly atop the cupcakes. Or drizzle the chocolate in thick, heavy irregular lines over a piece of foil; sprinkle with crystallized ginger, chopped nuts, or crushed toffee bits, if desired. Chill until the chocolate is set, then peel pieces off the foil and stand them on edge in the frosting.

Coconut Cupcakes

Cream of coconut gives these cupcakes a delicate coconut flavor. Don’t confuse it with coconut milk—cream of coconut is sweetened with sugar and is available in the liquor or mixers section of most supermarkets. Coconut milk is unsweetened and commonly used in savory Asian soups and curries. Makes 30

Cupcakes

2¾ cups unbleached all purpose flour

1 teaspoon baking powder

¾ teaspoon salt

½ teaspoon baking soda

1⅔ cups sugar

1 cup (2 sticks) unsalted butter, room temperature

1 teaspoon vanilla extract

4 large eggs

1 cup buttermilk

⅔ cup canned sweetened cream of coconut (such as Coco Reál or Coco López)

Frosting

6 ounces Philadelphia-brand cream cheese, room temperature

¾ cup (1½ sticks) unsalted butter, room temperature

3 cups powdered sugar

½ cup canned sweetened cream of coconut (such as Coco Reál or Coco López)

1 7-ounce package sweetened flaked coconut

CUPCAKES: Position rack in center of oven and preheat to 350°F. Line 30 standard (⅓-cup) muffin cups with paper liners. Whisk flour, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat sugar, butter, and vanilla in large bowl until light and fluffy. Beat in eggs 1 at a time. Beat in half of dry ingredients, then buttermilk, then remaining dry ingredients. Beat in cream of coconut. Fill each paper liner ⅔ full with batter.

Bake cupcakes until tester inserted into center comes out clean, about 18 minutes. Let cool in pans on racks 10 minutes, then transfer cupcakes to racks and cool completely.

FROSTING: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in sugar. Beat in cream of coconut. If frosting is too soft to spread, cover and refrigerate until firm enough to spread. Using offset spatula, spread frosting over cupcakes. Place coconut in large shallow bowl. Holding each cupcake over bowl, sprinkle coconut over frosting.

DO AHEAD: Can be made 1 day ahead. Arrange cupcakes in roasting pan. Cover pan with foil and let stand at cool room temperature.

Key Lime Cupcakes

Neon green food coloring gives these cupcakes a vibrant chartreuse color and a fun retro feel, but it can be omitted if desired. The lime peel is what really enhances the fresh lime flavor in the cupcakes. Makes 12

Cupcakes

1 cup unbleached all purpose flour

¾ cup self-rising flour

½ cup (1 stick) unsalted butter, room temperature

1¼ cups sugar

2 large eggs

2½ tablespoons fresh lime juice

1 tablespoon finely grated lime peel

¼ teaspoon neon green food coloring (optional)

¾ cup buttermilk

Frosting

1½ cups powdered sugar

1 8-ounce package Philadelphia-brand cream cheese, room temperature

½ cup (1 stick) unsalted butter, room temperature

1 tablespoon finely grated lime peel

½ teaspoon vanilla extract

CUPCAKES: Preheat oven to 350°F. Line 12 standard (⅓-cup) muffin cups with paper liners. Whisk both flours in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then lime juice, lime peel, and food coloring, if using. (Batter may look curdled.) Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant ⅓ cup batter into each liner.

Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes in pan. Remove cupcakes from pan; cool completely.

FROSTING: Using electric mixer, beat all ingredients in medium bowl until smooth. Spread over cupcakes.Market Tip: Food ColoringFood coloring comes in a rainbow of shades these days, so check the color name on the container to be sure it’s the shade you want. You’ll find food coloring in the baking aisle of supermarkets and a wider variety of high-quality food colorings at craft stores like Michael’s and cookware stores like Sur La Table.

Pumpkin Cupcakes

These moist, spicy cupcakes are decorated with kid-friendly candy to resemble mini pumpkins. But they’re packed with lots of good-for-you ingredients like pumpkin puree, walnuts, and dried cranberries, so unfrosted, they’re delicious for breakfast or with brunch. Makes 12

Cupcakes

1 cup unbleached all purpose flour

¾ cup sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon salt

⅛ teaspoon ground cloves

1 large egg

½ cup canned pure pumpkin

⅓ cup canola oil or other vegetable oil

¼ cup buttermilk

⅓ cup chopped walnuts

⅓ cup dried cranberries

Frosting

4 ounces Philadelphia-brand cream cheese, room temperature

¼ cup (½ stick) unsalted butter, room temperature

2 cups powdered sugar

1 teaspoon vanilla extractOrange gel food coloring

Sour green apple strawsSour green apple candy tape

CUPCAKES: Preheat oven to 350°F. Line 12 standard (⅓-cup) muffin cups with paper liners. Whisk flour, sugar, baking soda, cinnamon, ginger, salt, and cloves in medium bowl to blend.

Whisk egg in large bowl to blend; whisk in pumpkin, oil, and buttermilk. Stir in flour mixture until just blended. Stir in walnuts and cranberries. Spoon batter into paper liners. Bake cupcakes until golden brown and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack 5 minutes. Transfer cupcakes to rack and cool completely.

FROSTING: Using electric mixer, beat cream cheese and butter in large bowl until light. Beat in sugar and vanilla. Mix in orange food coloring by drops to reach desired shade. If frosting is very soft, cover and refrigerate until firm enough to hold shape.

Frost cupcakes, mounding slightly in center. Cut 1-inch-long pieces of apple straws and stick 1 piece in top of each cupcake to resemble stem. Using leaf-shaped cutters, cut out leaves from candy tape. Drape leaves atop cupcakes.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and store at cool room temperature.

White Chocolate Cupcakes with Candied Kumquats

The candied kumquats add a tang that contrasts nicely with the sweet white chocolate and creamy coconut milk. Coconut milk is available at many supermarkets and at Indian, Southeast Asian, and Latin markets. Shake the can well before opening it. Makes 18

Cupcakes

8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

1¾ cups unbleached all purpose flour

1 teaspoon baking powder

½ teaspoon coarse kosher salt

1 cup sugar

¾ cup (1½ sticks) unsalted butter, room temperature

1 tablespoon vanilla extract

½ cup canned unsweetened coconut milk

3 large egg whites, room temperature

Frosting

4 ½ ounces high-quality white chocolate (such as Lindt or Perugina), chopped

6 ounces Philadelphia-brand cream cheese, room temperature

6 tablespoons (¾ stick) unsalted butter, room temperature

¼ cup powdered sugar

½ teaspoon vanilla extract

¼ teaspoon coarse kosher salt

Candied Kumquats (see recipe)

CUPCAKES: Preheat oven to 325°F. Line 18 standard (⅓-cup) muffin cups with paper liners. Place white chocolate in medium metal bowl set over saucepan of barely simmering water. Stir until melted and smooth. Remove bowl from over water; cool to lukewarm.

Whisk flour, baking powder, and coarse salt in medium bowl to blend. Using electric mixer, beat sugar, butter, and vanilla in large bowl until blended. Stir white chocolate into sugar mixture. Beat in flour mixture in 3 additions alternately with coconut milk in 2 additions. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gently fold whites into batter in 3 additions. Divide batter among paper liners (about ¼ cup each).

Bake cupcakes until tester inserted into center comes out clean, about 25 minutes. Cool completely in pans on rack.

DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.

FROSTING: Stir white chocolate in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Cool slightly. Using electric mixer, beat cream cheese, butter, sugar, vanilla, and coarse salt in another medium bowl until fluffy. Gradually beat in melted white chocolate. Cool until thickened to spreadable consistency.

Spread frosting over cupcakes. Drain Candied Kumquats; arrange kumquats decoratively atop cupcakes.

DO AHEAD: Can be assembled 2 hours ahead. Let stand at room temperature.

Candied Kumquats

Cooking the kumquat slices in simple syrup gently mellows the tart citrus flavor. These candied kumquats would be a great addition to many other desserts—in trifles, atop cheesecakes and custards, and between layers of a gingerbread cake. And try stirring the kumquat syrup into cocktails. Makes about ⅔ cup

½ cup water

½ cup sugar

20 kumquats, sliced into rounds, seeded

Stir ½ cup water and sugar in small saucepan over medium heat until sugar dissolves. Increase heat and bring syrup to boil. Add kumquats and return to boil. Reduce heat to medium and simmer until fruit is tender and syrup thickens slightly, about 20 minutes. Transfer to bowl; cool to room temperature.

DO AHEAD: Can be made 1 week ahead. Cover and chill.

Chocolate Fudge Torte

A velvety frosting and tender cake make this Passover dessert rich and decadent enough for any special occasion. The use of nondairy creamer and pareve margarine makes it lactose-free, and Passover-friendly matzo cake meal and potato starch are used in place of flour. (When Passover food restrictions are not a concern, the recipe is great using heavy cream and butter.) Potato starch, made from cooked, dried, and ground potatoes, is a gluten-free thickener. Look for it in the kosher or baking aisle of your supermarket. Freezing the cake just until it becomes firm makes removing it from the pan and assembling it easier.

8 to 10 servings

Frosting

10 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

¾ cup sugar

¾ cup (1½ sticks) unsalted pareve margarine, diced

3 large eggs, beaten to blend

½ cup liquid nondairy creamerPinch of coarse salt

Cake

1½ cups sugar, divided

1 cup natural unsweetened cocoa powder

6 tablespoons matzo cake meal

2 tablespoons potato starch

5 large eggs, separated, room temperature

½ teaspoon salt

¼ cup vegetable oil

¼ cup liquid nondairy creamer

Chocolate shavings (optional)Fresh mint leaves (optional)

FROSTING: Combine all ingredients in heavy large saucepan. Whisk over medium heat until chocolate melts and mixture is smooth and just begins to bubble, about 8 minutes. Chill until just thick enough to spread, stirring occasionally, about 1½ hours.

CAKE: Preheat oven to 350°F. Line 15½×10½×1-inch baking sheet with foil, leaving overhang. Grease foil. Sift ½ cup sugar, cocoa, cake meal, and potato starch into medium bowl.

Combine egg whites and salt in large bowl. Using handheld electric mixer, beat egg whites until soft peaks form. Gradually add ½ cup sugar; beat until stiff but not dry. Using same beaters, beat egg yolks and remaining ½ cup sugar in another large bowl until thick, about 2 minutes. Gradually beat in oil, then nondairy creamer. Add dry ingredients; beat just until blended. Fold egg white mixture into egg yolk mixture in 3 additions.

Spread batter on prepared sheet. Bake until tester inserted into center comes out dry and cake feels firm to touch, about 20 minutes. Cool cake in pan on rack. Freeze cake just until firm, about 30 minutes.

Using foil as aid, lift cake onto work surface. Cut cake crosswise into 3 rectangles, each about 10×5 inches. Slide large spatula under 1 cake rectangle; transfer to platter. Spread ⅔ cup frosting over. Top with second layer. Spread ⅔ cup frosting over. Top with third layer. Spread very thin layer of frosting over top and sides of cake to coat thinly and anchor crumbs. Chill cake 15 minutes to set thin coat of frosting. Spread remaining frosting decoratively over cake. Chill until cold, about 4 hours.

DO AHEAD: Can be made 3 days ahead. Cover loosely with foil; keep chilled.

Cover top of cake with chocolate shavings and garnish with mint, if desired. Cut crosswise into slices and serve.Technique Tip: Whites and YolksIf you beat the egg whites first, you can use the same beaters to whip the egg yolks without having to wash them in between. But don’t do the reverse: The fat from the yolks will prevent the egg whites from gaining maximum volume.

Chocolate, Walnut, and Prune Fudge Torte

Prunes add moisture to this rich torte, which can be made up to three days before you plan to serve it. Slice it thinly: It’s very rich, and a little goes a long way. To serve this dessert during Passover, make it with margarine for a meat meal or with butter for a dairy meal. Note that the cake needs to chill overnight after it’s baked. 16 servings

CakeNatural unsweetened cocoa powder

1½ cups diced pitted prunes (about 8 ounces)

1 cup prune juice

1 cup (2 sticks) unsalted margarine or unsalted butter

8 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

¾ cup natural unsweetened cocoa powder

1 cup coarsely chopped toasted walnuts

8 large eggs, room temperature

2 large egg yolks

1¾ cups sugarPinch of salt

Glaze

1 cup prune juice

¼ cup (½ stick) unsalted margarine or unsalted butter

10 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

24 walnut halves

CAKE: Position rack in center of oven and preheat to 350°F. Brush 9-inch-diameter springform pan with 2¾-inch-high sides with margarine. Dust pan with cocoa; tap out excess. Wrap outside of pan with triple layer of heavy-duty foil. Combine prunes and prune juice in small bowl. Let stand 15 minutes.

Melt margarine in heavy medium saucepan over low heat. Add chocolate and whisk until melted and smooth. Remove from heat. Add ¾ cup cocoa and whisk until smooth. Mix in walnuts, then prune mixture. Cool to lukewarm.

Using electric mixer, beat eggs, egg yolks, sugar, and salt in large bowl at medium speed until well blended and just beginning to foam, about 1 minute. Fold in chocolate mixture. Transfer batter to prepared springform pan. Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.

Set roasting pan in oven and bake torte until top looks dry and crusty and tester inserted into center comes out with some moist crumbs attached, about 1 hour 5 minutes. Cool torte in pan on rack 30 minutes. Place in refrigerator uncovered and chill overnight.

GLAZE: Bring prune juice and margarine to boil in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Cool glaze until thick but still pourable, stirring occasionally, about 45 minutes.

Line plate with foil. Dip walnuts halfway into glaze. Arrange on foil and refrigerate until chocolate is set.

Meanwhile, cut around pan sides to loosen torte. Remove pan sides. Set torte on rack. Pour glaze over and spread to coat completely. Arrange walnuts, chocolate half at outer edge, around top of cake. Refrigerate until glaze is completely set, at least 3 hours.

DO AHEAD: Can be made 3 days ahead. Cover loosely with foil or cake dome and keep refrigerated.

Cut torte into wedges and serve.Technique Tip: Slicing the TorteFor thin, cleanly sliced portions of this dense chocolate torte, use a thin sharp knife dipped in very hot water. Wipe the knife dry with a thick dish towel, and dip it back into the hot water before each slice.

Raspberry Ganache Marjolaine

Marjolaine is a classic French gâteau with a rectangular shape and multiple layers of nutty meringue and buttercream. This rendition features layers of raspberry ganache and hazelnut meringue. The absence of flour and the use of ground nuts, egg whites, and chocolate makes this a sophisticated gluten-free cake and Passover-friendly dessert (as long as you use “kosher for Passover” vanilla and almond extracts). Because it does use dairy ingredients, serve the marjolaine at a meatless Passover meal. 8 servings

Ganache

2¼ cups heavy whipping cream

21 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

½ cup raspberry preserves

2 tablespoons (¼ stick) unsalted butter, room temperature

2 tablespoons kosher Concord grape wine

Meringue

2 cups hazelnuts, toasted, husked, divided

½ cup plus 6 tablespoons sugar

1 tablespoon potato starch

4 large egg whites, room temperature

½ teaspoon fresh lemon juice

½ teaspoon vanilla extract

¼ teaspoon almond extract

¼ teaspoon salt

1½-pint container raspberries

GANACHE: Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Stir in preserves, butter, and wine. Cover and chill overnight.

DO AHEAD: Can be made 2 days ahead. Keep chilled.

MERINGUE: Preheat oven to 275°F. Trace five 10×4-inch rectangles on 2 sheets of parchment paper. Invert parchment onto 2 baking sheets. Coarsely grind 1 cup hazelnuts in processor. Combine with ½ cup sugar and potato starch in medium bowl.

Using electric mixer fitted with clean dry beaters, beat egg whites in large bowl until foamy. Add lemon juice, both extracts, and salt; continue beating until soft peaks form. Gradually add remaining 6 tablespoons sugar and beat until egg whites are stiff and glossy. Gently fold in hazelnut-sugar mixture.

Place 1 cup meringue on parchment in center of 1 rectangle. Spread with small spatula to fill in rectangle. Repeat with remaining meringue and parchment. Bake until meringues are golden brown and just dry to touch, about 25 minutes. Cool on baking sheets. Carefully peel off paper (meringues will deflate slightly).

Place 1 meringue rectangle on 10×4-inch cardboard rectangle. Spread ½ cup ganache over meringue. Repeat layering with 3 more meringue rectangles and 1½ cups ganache. Top with remaining meringue rectangle. Spread top and sides of marjolaine with ¾ cup ganache. Chill marjolaine until firm, about 1 hour.

Rewarm remaining ganache in heavy medium saucepan over very low heat just until melted, stirring constantly. Cool to room temperature, about 20 minutes. Place marjolaine on wire rack set over baking sheet. Spread some ganache over sides of marjolaine. Pour remaining ganache over top; smooth with spatula if necessary. Let stand at room temperature until glaze is set, about 30 minutes.

Chop remaining 1 cup hazelnuts. Gently press hazelnuts onto sides of marjolaine. Decorate top with raspberries. Chill marjolaine 1 hour.

DO AHEAD: Can be made 3 hours ahead. Keep chilled.Technique Tip: Meringue LayersYou won’t need a special pan to make this stylish cake, just two baking sheets and parchment paper. Use a ruler and a pencil to trace perfect rectangles on the parchment as templates for the meringue layers, then turn the paper upside down so the pencil markings don’t come in contact with the meringue. Add a dab of meringue under the corners of the paper to glue it in place on the baking sheet. Spread the meringue inside the traced rectangles.

Halloween Candy Cake

Peanut lovers will fall hard for this creation: roasted peanuts in the cake and topping, creamy peanut butter and peanut butter cups in the filling, and peanut butter candies on top. And with the fall colors of the candy topping, this would be a fun Halloween treat. The cake layers can be assembled a day ahead, but the whipped cream frosting will begin to weep if made too far in advance, so frost and decorate the cake a couple of hours before serving it. 12 servings

Cake

1 cup unsalted roasted peanuts

¾ cup unbleached all purpose flour

6 large eggs

2 large egg yolks

1 cup (packed) golden brown sugar

1 teaspoon vanilla extract

Filling

½ cup creamy peanut butter (do not use old-fashioned style or freshly ground)

½ cup (1 stick) unsalted butter, room temperature

5 tablespoons powdered sugar

½ cup heavy whipping cream

5 1.8-ounce packages Reese’s Peanut Butter Cups, finely chopped

Topping

1½ cups chilled heavy whipping cream

3 tablespoons (packed) golden brown sugar

1½ teaspoons vanilla extract

½ cup unsalted roasted peanuts, coarsely chopped

3 2.1-ounce Butterfinger candy bars, cut into ¾-inch wedges

⅓ cup Reese’s Pieces

CAKE: Preheat oven to 375°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Grind nuts and flour in processor until fine. Using electric mixer, beat eggs, egg yolks, sugar, and vanilla in large bowl until mixture whitens and triples in volume, about 4 minutes. Fold in nut mixture. Divide batter between prepared pans; smooth tops. Bake cakes until toothpick inserted in center comes out clean, about 20 minutes. Cool cakes in pans on rack.