You'll love this moist and flavorful Vanilla
Butter Cake frosted with a tangy sweet Cream Cheese Frosting. Perfect
for any occasion. more
This Carrot Cake is moist and
flavorful with grated carrots and is covered with a delicious cream cheese
This Vanilla Cake has a sweet buttery flavor
a moist velvety texture. The buttercream frosting
used to both fill and frost the cake has a sweet and buttery flavor with
a light and fluffy texture. more
These cute Petit
Fours consists of three layers of Almond Cake sandwiched
together with a layer of apricot preserves and raspberry
preserves. Then these little cakes are covered in a white
chocolate glaze. more
This buttery rich, dense
and moist Blueberry Pound Cake is full of fresh blueberries. I like to
pour a tangy lemon glaze over the top of the cake.
This cake consists of layers
of moist coconut-flavored butter cake that are filled with a tangy lemon
curd and then the entire cake is frosted with a smooth and shiny
7-Minute Frosting and sweetened coconut. more
This American Sponge Cake
has a sweet and lemony flavor and while its texture is moist, it is also
wonderfully light and spongy. It does not contain solid fat. This cake
can be eaten plain, or with whipped cream and fresh fruit.
Try this American
classic. It's dense and moist with a soft and tender crumb. It's made
even more chocolately with a delicious chocolate fudge frosting.
A simple pound-like
cake that has a wonderful citrus flavor that comes from adding both
lemon zest and juice to the batter. A lemon glaze finishes this cake off
Molten Chocolate Cakes
have a rich chocolate flavor with a pudding-like center that is dense
and moist. Delicious hot or cold. more
A Pineapple Upside Down Cake
consists of lovely caramelized slices of pineapple and a buttery white
This White Butter Cake
has a sweet and buttery flavor and a light and fluffy texture. A layer
of jam is placed between the cake layers and it is also filled and
frosted with a delicious cream cheese frosting. more
A stunning cake. Three
layers of sponge, soaked with an orange syrup, filled with chocolate
mousse and fresh raspberries. The finishing touch is that the cake is
covered with chocolate ganache.
layers of Vanilla Genoise, soaked with a lemon syrup,
sandwiched together with whipped cream and fresh
strawberries, and frosted with a Strawberry Whipped Cream.
This pretty cake has two
layers of chocolate sponge.
The layers are sandwiched together with raspberry jam and a rich and
creamy chocolate mousse. Frosted with a shiny chocolate ganache and
swirls of chocolate mousse.
This Ricotta Cheesecake
uses both ricotta
cheese and cream cheese to produce a cheesecake that is creamy smooth yet
wonderfully light and fluffy. more
This cake is like making your own chocolate bar. Besides
being delicious, it is appealing because there is no baking
involved and it contains just four ingredients; chocolate, butter, nuts,
and digestive biscuits. more
This Jelly Roll recipe
takes a thin sheet of a soft and tender sponge cake, spreads it
with a layer of raspberry whipped cream, and then it's rolled up.
rich chocolate flavored
cake that has a wonderfully dense, yet soft and moist texture. Delicious
covered with a creamy Chocolate Ganache.
Bite into a slice of
Panforte and you may be surprised to find how chewy it is. This chewy
texture comes from mixing the fruit, nuts, spices, and flour with a
boiled syrup made from sugar and honey. more
Ground almonds are used
instead of flour, which adds a subtle almond flavor to this dense and moist
Chocolate Almond Torte that has an intense chocolate
cake is the traditional British Christmas Cake that is full of fruit
and nuts, laced with alcohol (usually brandy), and sometimes covered with
marzipan and royal icing. more
This Easy (Boiled) Fruit Cake is a
much simpler version of the traditional British fruit cake. It contains
all the necessary ingredients, like candied and dried fruits, yet it is
so very easy to make.
This moist fruit cake
is loaded with
nuts and candied and dried fruits. It is also flavored with ground
spices and molasses. After baking it is brushed with alcohol which
imparts a wonderful flavor. more
This meringue cake, with its
unusual soft sweet marshmallow center and crisp crust is produced by
folding a little vinegar and cornstarch into stiffly beaten egg whites. more
These individual Pavlovas
have a crisp outside crust and a wonderfully soft and sweet marshmallow
center. Delicious with softly whipped cream and fresh fruit.
A Chocolate Pavlova is
similar to a regular Pavlova only it has cocoa powder and chunks of semi
sweet chocolate. This gives it a wonderful chocolate flavor and color.
Lovely served with whipped cream and fresh raspberries.
Chocolate is about pleasure
and what could be more pleasurable than a chocolate chiffon cake that is
filled with chocolate whipped cream and then covered with a layer of
shiny chocolate ganache. more
Angel Food Cake has a sweet
golden brown crust and a soft and spongy, snowy white interior.
Boston Cream Pie consists of
either a white sponge cake that has been split in half and filled
with pastry cream. A chocolate glaze is then poured over the top of the
cake and allowed to drip down the sides. more
This celebration cake folds
candy sprinkles into a fluffy white butter cake and then it's filled and
frosted with a tangy sweet cream cheese frosting.
Royal Icing is a pure white
icing that dries to a smooth, hard, matte finish. Besides its lovely
finish it also colors beautifully and it is used as a frosting for cakes
and cookies and also for intricate piping of decorations.
This Southern cake
does contain Coca-Cola both in the cake and frosting. It consists of a
moist chocolate cake covered with a fudgy frosting and chopped pecans.
is delicious with its sweet and gooey brown sugar/pecan topping paired with
a wonderfully soft and moist butter cake.
A moist and tender cake
that is wonderfully light and spongy. Try covering it with a delicious
Marshmallow Frosting and toasted coconut. Yum.
has two layers, with each
layer having a golden brown meringue baked directly on top of a yellow
butter cake. Once baked and cooled the two layers are sandwiched
together with whipped cream and fresh strawberriesmore
This two layer cake combines a rich and
moist carrot cake, full of grated carrots and chopped nuts, with a smooth
and creamy cheesecake topping.
Lamingtons are very popular in Australia and consist of a small square
of white cake that is dipped in a sweet chocolate frosting and then
rolled in coconut. more
A moist and flavorful yogurt cake
that is topped with a layer of tangy sweet lemon curd and a crunchy pecan
Cakes began in
ancient Egypt as
unleavened breads that
were cooked on a hot stone. Their evolution from crude cakes to what
we enjoy today was possible, over many centuries, through the introduction of
new ingredients and technology. The Egyptian's discovery and
subsequent skill at using natural yeast helped leaven those once flat cakes. When butter and eggs made their way into the cake dough, their consistency
became the precursor for today's cakes.
Cake making continued to improve especially with the new ingredients such as
chocolate and vanilla, and eventually sugar, that came to Europe with the
discovery of the New World.
By the 18th century cakes were beginning to
be made without yeast. Some yeast risen cakes survived, such as the
Alsatian Kugelhopf, but the new cakes got their lightness from beaten eggs. But not only did some recipes call for an astounding number of eggs (upwards of
30) but they required long hours of beating. Unfortunately, this
went on until technology caught up with the invention of baking soda (1840s)
followed closely by baking powder (1860s).The quality of baked
goods would continue to improve over time as
ingredients became more refined and of a consistent quality.
Many centuries would pass from the baking of
a cake on a hot stone to baking in a hot electric/gas oven. One step along
the way to the modern oven was the placement of an oven (box) inside the
fireplace that sometimes had a door. Obviously it was quite an art to
control the temperature and items were placed in the oven according to their
baking times. Even the early replicas of modern ovens we have today did
not have temperature controls. Some women as late as the early 1900s were
still measuring an oven's temperature by sticking a piece of paper into the oven
and waiting to see how long it took to brown. Or worse yet, they stuck
their hand in the hot oven judging the temperature by how long they could leave
their hand in the oven.
The lines between a bread and a cake
were once almost indistinguishable. The main difference was their shape
and that cakes had a sweetener, usually honey. But over time their
differences grew to the point where bread remains a staple food and cakes are
now considered desserts .........More on Cake Making
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