Lemon-Coconut Cake With Mascarpone Frosting

Ingredients

  • 1 1/3 c. unsalted butter, softened, plus more for the pans
  • 4 c. cake flour, plus more for the pans
  • 1 1/3 cups whole milk
  • 2 tsp. pure vanilla extract
  • 4 tsp. baking powder
  • 1 tsp. fine salt
  • 2 2/3 c. granulated sugar
  • 7 large egg whites, at room temperature
Lemon-Coconut Filling
  • 1 c. sweetened flaked coconut, packed
  • 2/3 c. store-bought lemon curd (such as Dickinson’s)
  • 1/4 c. sour cream
  • 1 tbsp. lemon zest
Creamy Mascarpone Frosting
  • 8 oz. mascarpone cheese
  • 1 1/2 c. heavy cream
  • 2 tsp. coconut extract
  • 1/3 c. granulated sugar
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Upside-Down Orange-Cranberry Cake

Ingredients

  • 1 1/2 c. all-purpose flour, spooned and leveled
  • 1/4 c. yellow cornmeal
  • 1 tsp. baking powder
  • 1 tsp. Kosher salt
  • 1/2 tsp. baking soda
  • 2 tsp. orange zest, plus 1 orange peeled and cut into rounds
  • 3/4 c. Buttermilk
  • 2 large eggs
  • 3/4 c. packed light brown sugar
  • 3/4 c. unsalted butter, divided
  • 2 tsp. grated fresh ginger
  • 1 (10-oz.) package fresh or frozen cranberries
  • 3/4 c. granulated sugar
  • 1 tsp. pure vanilla extract

Old-Fashioned Jam Cake

Ingredients

  • 1 c. peach preserves
  • 2 pinch confectioners’ sugar

Directions

  1. Heat the oven to 400 degrees. Make Basic Vanilla Cake.
  2. Cool cake in the pan on a wire rack for 5 minutes.
  3. Unmold and cool completely.
  4. Split cake into two layers and spread peach preserves on the bottom layer. Top with the remaining half. Dust with confectioners’ sugar.

Deep Dark Chocolate Cake

Ingredients

  • 2 c. all-purpose flour
  • 1 c. cocoa
  • 2 c. granulated sugar
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 c. sour cream
  • 1/2 c. canola oil
  • 1 tsp. white vinegar
  • 1 c. unsalted butter
  • 3/4 c. raspberry jam
  • 1 1/2 c. confectioners’ sugar

Gianna’s Chocolate Whipped Cream Cake

Ingredients

  • 1 3/4 c. all-purpose flour
  • 2 1/4 c. granulated sugar
  • 2 tbsp. granulated sugar
  • 3/4 c. unsweetened cocoa
  • 1 1/2 tbsp. unsweetened cocoa
  • 1 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1/2 c. canola oil
  • 1 c. milk
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 2 tbsp. anisette liqueur
  • 1 1/2 c. heavy cream
  • 1 1/2 tsp. confectioners’ sugar
  • c. Mini chocolate chips