Category: Cakes

• 228 grams (1 cup) unsalted butter, at room temperature, plus extra for the pans
• 171 grams (1 cup plus 3 tablespoons) all-purpose flour, plus extra for the pans 
• 171 grams (1 cup plus 3 tablespoons) cake flour 
• 14 grams (1 tablespoon) baking powder 
• 342 grams (1 1/2 cups plus 3 tablespoons) sugar 
• 1/4 teaspoon fine sea salt 
• 8 large egg yolks, at room temperature 
• 10 ounces (1 1/4 cups) whole milk, at room temperature 
• 1 teaspoon vanilla extract 

1. Move oven rack to top third, preheat to 350 degrees F. Butter and flour two 8″ or 9″ pans and line bottoms with a round of parchment.
2. Sift the flours together with the baking powder and set aside.
3. Beat the butter on low speed just until smooth, about 1 minute.
4. Add sugar and salt, beat at medium speed until light and fluffy, about 4 minutes.
5. Add egg yolks one at a time, fully incorporating one before adding the next.
6. Stir in half of the flour mixture alternately with half of the milk, scraping bowl between additions, then stir in vanilla.
7. Pour batter into pans, bake about 30-35 minutes, or until 207-210 internal temperature. The cakes should be golden brown.
8. Remove from oven and cool cakes on a wire rack for 15 minutes then de-pan onto the rack and cool to room temp before frosting.

Source: https://www.cookingchanneltv.com/recipes/alton-brown/a-far-far-better-cake-8631102

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• 3 3/4 cups (15 oz./470 g) all-purpose flour
• 1 1/2 tsp. kosher salt
• 1 1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 4 1/2 tsp. ground ginger
• 1 Tbs. ground cinnamon
• 2 1/4 tsp. freshly grated nutmeg
• 1 1/2 tsp. ground allspice
• 3/4 tsp. ground cloves
• 18 Tbs. (9 oz./280 g) unsalted butter, at room temperature
• 2 1/4 cups (1 lb./500 g) firmly packed light brown sugar
• 2 eggs plus 2 egg yolks
• 3/4 cup (8 1/4 oz./260 g) molasses
• 2 tsp. vanilla extract
• 1 1/2 cups (12 fl. oz./375 ml) water

Makes 1 tree cake, or two trains.

1. Position a rack in the lower third of an oven and preheat the oven to 350°F (180°C). Generously butter the wells of the Tree Cake Pan and dust with flour, or spray with Bak-Klene.
2. In a bowl, stir together the flour, salt, baking powder, baking soda, ginger, cinnamon, nutmeg, allspice and cloves. Set aside.
3. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until smooth and creamy, about 3 minutes. Add the brown sugar and beat until the mixture is light and fluffy, about 2 minutes. Reduce the speed to medium, add the eggs and egg yolks one at a time and beat until incorporated, about 1 minute, stopping the mixer to scrape down the sides of the bowl as needed. Reduce the speed to low, add the molasses and vanilla and beat until just combined, about 30 seconds.
4. With the mixer

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• 40 g cocoa
• 1/2 cup boiling water
• 128 g shortening
• 350 g sugar
• 1 tsp vanilla extract
• 2 eggs
• 270 g all-purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/3 cups buttermilk or sour milk*
• One-Bowl Chocolate Buttercream Frosting

* To sour milk, use 1 tablespoon plus 1 teaspoon white vinegar plus milk to equal 1 1/3 cups.

1. Stir together cocoa and boiling water until smooth. Set aside.
2. Heat oven to 350°.
3. Grease and flour two 9-inch round baking pans.
4. In large mixer bowl, cream shortening, sugar and vanilla until light and fluffy.
5. Add eggs; beat well.
6. Combine flour, baking soda and salt.
7. Add dry mixture to creamed mixture alternately with milk.
8. Blend in cocoa mixture.
9. Pour into prepared pans.
10. Bake 35-40 min or until tested done.
11. Cool ten minutes before removing from pans to cool completely on rack.

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• 3/4 cup (60g) dutch process cocoa, sifted
• 3/4 cup hot water
• 4 oz bittersweet chocolate, melted
• 3/4 cup (180g) sour cream
• 3 1/2 sticks unsalted butter, room temperature
• 2 1/4 cups (450g) granulated sugar
• 2 cups (224g) cake flour
• 1/2 tsp kosher salt
• 1 tsp baking soda
• 4 large eggs
• 1 tbsp vanilla

1. Preheat oven to 350°.
2. Melt bittersweet chocolate; set aside.
3. Combine cocoa and hot water in small bowl.
4. Stir melted bittersweet chocolate into cocoa/water mixture.
5. Stir sour cream into chocolate mixture.
6. In small bowl, combine flour, salt and baking soda.
7. In large mixing bowl, cream the butter and sugar. Scrape sides of bowl.
8. Mix in eggs one at a time.
9. Stir in vanilla.
10. Stir in chocolate mixture.
11. Stir in flour mixture.
12. Scrape down bowl, finish mixing by hand.
13. Butter two 9×2 cake pans, then fit with a parchment round, then butter the top of the parchment, and dust bottom and sides with cocoa.
14. Pour batter into pans.
15. Bake 45-50 min.

Frost with Ganache Frosting.

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• 1.5 lbs strawberries, sliced
• 1/2 c sugar
• 1/3 c shortening
• 2 c flour
• 2 T sugar
• 3 t baking powder
• 1 t salt
• 3/4 c milk
• whipped cream

1. Mix strawberries and 1/2 cup sugar, refrigerate one hour.
2. Heat oven to 450°. Grease sides and bottom of 8-inch cake pan.
3. Combine flour, 2 T sugar, baking powder and salt in medium bowl. Cut in shortening until mixture resembles fine crumbs. Stir in milk just until blended.
4. Pat mixture into pan. Bake 15-20 min. While still warm, slice cake horizontally. Spread butter on both sides. Fill with strawberries, replace top. Top with strawberries and whipped cream.

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• 10.5 oz brown sugar
• 4 oz unsalted butter, 68°-72°
• 2 large eggs
• 5.5 oz all-purpose flour
• 4 oz cake flour
• 1/2 oz natural cocoa (not dutch process)
• 1 t soda
• 1/2 t kosher salt
• 1 c low-fat buttermilk
• 1 T white vinegar
• 1 t vanilla
• 1 oz red color
• Cream Cheese Frosting

Heat oven to 325°.

Cream butter and brown sugar two minutes on medium speed. Add eggs and combine on medium speed.

Combine dry ingredients in small bowl.

In third bowl, combine liquid ingredients.

Stir in dry ingredients into creamed mixture in three pours, alternating with two pours of the liquid mixture.

Pour 1 lb. 2 oz. into each pan. Bake 30-35 minutes. Internal temperature 205°.

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