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Tips on how to bake a cake

From simple pound cakes to towering layer cakes, a complete guide to baking, plus ten classic cake recipes

Pictured: Devil's Food Cupcakes with Brown Sugar Buttercream (left), Golden Cake with Chocolate Sour Cream Frosting (right)

C akes celebrate the ceremonies and milestones of our lives—birthdays, weddings, and almost any other festive occasion—and for good reason. No matter the variety—layer cakes, sheet cakes, Bundt cakes, cheesecakes—brought to the table at the end of the meal, a cake always elicits admiration. Cookies are delightful and pies are tasty, but no dessert is quite as impressive as a beautifully baked and finished cake.

Ten Iconic Cakes

Chocolate devil's food cake topped with Italian meringue buttercream; can be baked in round layers or as cupcakes
  • Golden Cake with Chocolate Sour Cream Frosting Golden cake layers moistened by sour cream; ganache sour cream


  • Classic White Cake Layers Fluffy white cake; bake in round layers and finish with frosting of your choice
  • Angel Food Cake Classic angel food cake, baked in a tube pan
  • Strawberry Roulade Plain genoise cake, baked in a sheet pan and rolled up with meringue and strawberries
  • Chocolate Raspberry Ganache Cake Chocolate genoise cake, baked in a round pan and sliced into layers; brushed with syrup and jam, frosted with whipped ganache, and covered with ganache glaze
  • Orange Glow Chiffon Cake Simple chiffon cake, flavored with orange and baked in a tube pan
  • Blueberry Cheesecake

    Chicago-style cheesecake with graham-cracker crust; baked in a springform pan and topped with blueberry preserves Flourless Chocolate Espresso Cake with Raspberry Sauce

    Flourless chocolate cake, flavored with coffee and baked in a water bath

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