Miso-Butterscotch Twinkies

These are not your father’s Twinkies. From Portland ramen shop Boke Bowl, these delicate beauties come with obsessive touches like vanilla beans scraped into the batter, thanks to pastry gal Elizabeth Green. Miso paste, of all things, lends a dulce de leche flavor profile to the filling. Secure a nonstick éclair pan in advance, available online and at kitchen shops. Save leftover pudding for a bonus dessert, best topped with whipped cream.

For the Twinkies

• 
  
  Vegetable oil, for greasing the pan
  
  


• 
  
  3⁄4 cup unbleached all-purpose flour
  
  


• 
  
  1-1⁄2 tsp. baking powder
  
  


• 
  
  1⁄2 tsp. kosher salt
  
  


• 
  
  5 eggs, separated
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1 vanilla bean, split lengthwise
  
  


• 
  
  1⁄4 tsp. pure vanilla extract
  
  


• 
  
  2 Tbs. sour cream
  
  

For the miso-butterscotch pudding

• 
  
  3 eggs
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  1⁄4 cup plus 2 Tbs. cornstarch
  
  


• 
  
  1-1⁄2 cups heavy cream
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  2 Tbs. light corn syrup
  
  


• 
  
  1⁄4 cup water
  
  


• 
  
  1⁄2 tsp. lemon juice
  
  


• 
  
  2 Tbs. molasses
  
  


• 
  
  6 Tbs. unsalted butter
  
  


• 
  
  3 Tbs. light miso paste
  
  


• 
  
  1 cup whole milk
  
  

• 
  
  Powdered sugar for topping
  
  

Make the Twinkies

Generously coat a nonstick 8-cup éclair pan with the vegetable oil. Preheat the oven to 350°F.

Sift the flour, baking powder, and salt into a small bowl. Set aside.

Using a stand mixer fitted with the whisk attachment, beat the egg yolks and 1⁄2 cup of the sugar on medium-high until pale yellow and doubled in volume, 4 to 5 minutes. Using the dull side of a knife, scrape the vanilla bean seeds from the pod into the mixture. (Reserve the pod for another use.) Reduce the speed to low, add the vanilla extract and sour cream, and mix until incorporated. Scrape the mixture into a large bowl and set aside.

Wash and dry the mixer bowl and whisk attachment. Using the stand mixer with the clean bowl and whisk attachment, whisk the egg whites with the remaining 1⁄2 cup sugar on medium-high until stiff peaks form, 3 to 4 minutes. Gently fold half of the dry ingredients into the yolk mixture, and then fold in the remaining dry ingredients. Gently fold in the egg whites just until combined, being careful not to deflate the batter.

Fill the éclair cups just a bit more than half full. Bake until springy to the touch and light golden brown, 9 to 12 minutes. Cool in the pan for 1 minute only, and then remove from the pan, using a knife to loosen the sides. Wipe out the pan, oil again, and repeat, using the remaining batter. Cool the cakes completely before filling.

Make the pudding

In a small bowl, whisk the eggs, vanilla, cornstarch, and 1⁄2 cup of the cream together. Set aside.

In a large nonreactive saucepan, combine the granulated sugar, corn syrup, water, and lemon juice and bring to a boil over medium-high heat. Reduce the heat to low and whisk in the molasses, butter, and miso. Simmer for a few minutes, and then add the milk and remaining 1 cup cream. Increase the heat to medium, add the egg mixture, and bring back to a boil, whisking vigorously. Reduce the heat to low and continue whisking until the mixture is bubbly and thick, about 5 minutes.

Remove the pudding from the heat, and strain through a fine mesh sieve into a glass bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and let cool at least 30 minutes.

To serve

Fill a squirt bottle or piping bag with the pudding. Turn the cakes over and carefully insert the bottle or piping tip into the flat underside of the cake. Squeeze in three equal squirts to distribute the filling evenly. Turn over and sift powdered sugar on top before serving.

Triple-Chocolate Roulade Cake

This flourless cake is a sure-fire crowd pleaser. Kids will love that it looks like an oversized Yodel or Ho Ho, and adults will appreciate its sophisticated, not-too-sweet flavor.

For the filling

• 
  
  1-1/3 cups heavy cream
  
  


• 
  
  4 oz. high-quality white chocolate, such as Green and Black or Lindt, finely chopped (about 1 cup)
  
  

For the cake

• 
  
  Unsalted butter, softened, for the pan
  
  


• 
  
  10 Tbs. unsweetened cocoa
  
  


• 
  
  3 oz. bittersweet chocolate (60% to 70% cacao), finely chopped (about 3/4 cup)
  
  


• 
  
  2 Tbs. brewed coffee
  
  


• 
  
  9 large eggs, separated, whites at room temperature
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1/4 tsp. kosher salt
  
  

To finish

• 
  
  3/4 cup heavy cream
  
  


• 
  
  1 Tbs. light corn syrup
  
  


• 
  
  6 oz. bittersweet chocolate (60% to 70% cacao)
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces
  
  


• 
  
  3 oz. high-quality white chocolate, such as Green and Black or Lindt, shaved (optional)
  
  

Make the filling

In a small saucepan, heat 2/3 cup of the cream over low heat to a bare simmer. Remove from the heat, add the white chocolate and let sit for 1 minute before whisking until smooth. Gradually whisk in the remaining cream. Transfer to a medium metal bowl, cover and refrigerate at least 1 hour. Whisk to medium peaks just before filling the cake.

Make the cake

Position a rack in the bottom third of the oven and heat the oven to 350°F.

Butter an 18x13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle 2 Tbs. of the cocoa over it, shaking the pan for even coverage and knocking out the excess.

In a double boiler, melt the chocolate with the coffee, whisking until smooth. Remove from the heat.

In a stand mixer fitted with the whisk attachment, beat the egg yolks on medium speed, scraping the bowl as needed, until light in color and beginning to thicken, 2 to 3 minutes. Add 1/2 cup of the sugar and beat until very thick and pale yellow, about 2 minutes. Reduce the speed to low and mix in the melted chocolate. Stop the mixer and sift 6 Tbs. of the cocoa over the mixture. Add the salt and stir with a rubber spatula until blended. Transfer to a large bowl.

In a clean stand mixer bowl with a clean whisk attachment, beat the egg whites on medium speed until frothy, about 30 seconds. In a steady stream, add the remaining 1/2 cup sugar. Increase the speed to medium high and whip until medium peaks form, 2 to 3 minutes.

With a rubber spatula, fold half the whites into the chocolate mixture to lighten it. Gently fold in the remaining whites until the batter is evenly colored, with no streaks of white. Transfer the batter to the prepared baking sheet, gently spreading it with an offset spatula.

Bake, rotating the pan halfway through, until the cake springs back when touched and is beginning to pull away from the sides of the pan, 18 to 22 minutes. Immediately loosen the cake from the sides of the pan with a paring knife. Sift the remaining 2 Tbs. cocoa evenly over the cake.

While the cake is still hot, lay a clean, unscented, lint-free kitchen towel over it. If the towel is long, extend one end about 1-1/2 inches beyond a short side of the cake and don’t worry about the other end. Invert a large rack or cutting board over the towel. Holding both the baking sheet and the rack with protected hands, invert the cake. Remove the baking sheet and parchment.

Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.

Carefully unroll the cake; it should look wavy and both ends should curl. (It’s OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.

Using an offset spatula, spread the filling over the cake to within 1-1/2 inches of the far short edge and to within 1/2 inch of the other edges. Be sure to coax the filling into the interior of the closer curled end so that when the cake is sliced there will be filling in the center of the spiral.

Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.

Finish the cake

Line a rimmed baking sheet with foil. If the cake is already on a rack from rolling, set that rack over the baking sheet. If it’s not, set a rack over the baking sheet and, using 2 large spatulas, transfer the cake to the rack.

Combine the cream and the corn syrup in a small saucepan and bring to a gentle simmer over medium heat. Remove from the heat and add the chocolate and butter. Let sit for 1 minute, then whisk until smooth. Let cool until fairly warm to the touch, then pour the glaze slowly and evenly over the roulade. If necessary, use a small spatula to spread the glaze on the sides of the cake. (Don’t worry about covering the ends; they will be trimmed later.) Garnish the roulade with white chocolate shavings, if you like.

Refrigerate the roulade uncovered on the rack for at least 1 hour and up to 8 hours to allow the glaze to set.

Using a knife with a thin blade dipped in hot water and wiped dry, trim the ends of the cake. Loosen the roulade from the rack by sliding the knife along the roulade where it’s been “glued” to the rack by the glaze. Transfer the cake to a serving platter. To serve, slice the cake using the same knife dipped in hot water and wiped dry after each slice.

Carrot Cake Roulade with Pineapple Cream Cheese

Carrot cake gets a new spin when the cream cheese icing becomes a luscious filling punctuated by juicy pieces of pineapple. Though fresh is best, you can use pineapple canned in its own juice.

For the filling

• 
  
  8 oz. cream cheese, at room temperature
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  4 oz. (1 cup) confectioners’ sugar
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  2 cups finely chopped fresh pineapple (about 2/3 of a pineapple), drained in a sieve
  
  

For the cake

• 
  
  Unsalted butter, softened, for the pan
  
  


• 
  
  3-3/8 oz. (3/4 cup) unbleached all-purpose flour, plus 2 Tbs. for the pan
  
  


• 
  
  1-1/2 cups coarsely chopped carrots (from about 3 medium carrots)
  
  


• 
  
  1-1/2 tsp. finely grated orange zest
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  1/4 tsp. ground ginger
  
  


• 
  
  1/4 tsp. freshly ground black pepper
  
  


• 
  
  1/8 tsp. ground cloves
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  5 large eggs, separated, whites at room temperature
  
  


• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  2 Tbs. confectioners’ sugar
  
  

To finish

• 
  
  2 Tbs. confectioners’ sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  

Make the filling

In a stand mixer fitted with the paddle attachment, combine the cream cheese and butter on medium speed, scraping the bowl as needed, until well combined and creamy, 2 to 3 minutes. Gradually sift in the confectioners’ sugar, beating and scraping until well combined. Add the vanilla and mix to blend. Reserve the pineapple separately.

Make the cake

Position a rack in the bottom third of the oven and heat the oven to 350°F.

Butter an 18x13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle the 2 Tbs. of flour over it, shaking the pan for even coverage and knocking out the excess.

Put the carrots in a 1-quart saucepan and cover with water. Bring to a simmer over medium heat and cook until tender, 20 to 30 minutes. Drain well. Purée in a food processor until smooth. Transfer to a small bowl, add the orange zest, and cool to room temperature

In a small bowl, sift together the 3/4 cup flour, cinnamon, baking powder, baking soda, nutmeg, ginger, pepper, and cloves. Add the salt and stir to combine.

In a stand mixer fitted with the whisk attachment, beat the egg yolks, brown sugar, and granulated sugar on medium-low speed until combined. Increase the speed to medium high and beat until light and fluffy, 3 to 4 minutes. Add the carrot purée and mix on low speed, scraping down the sides as necessary, until just combined. In three additions, add the flour mixture, mixing on low speed, and scraping the bowl as needed, until just combined. Transfer the mixture to a large bowl.

In a clean stand mixer bowl, with a clean whisk, beat the egg whites on medium-high speed until medium peaks form, about 2 minutes. Fold one-third of the beaten whites into the carrot mixture to lighten it. Gently fold in the remaining whites until the batter is evenly colored, with no streaks of white. Transfer the batter to the prepared pan, gently spreading it with an offset spatula.

Bake, rotating the pan about halfway through, until golden-brown, set to the touch, and beginning to pull away from the sides of the pan, 16 to 18 minutes. Immediately loosen the cake from the sides of the pan with a paring knife. Sift the confectioners’ sugar evenly over the cake.

While the cake is still hot, lay a clean, unscented, lint-free kitchen towel over it. If the towel is long, extend one end about 1-1/2 inches beyond a short side of the cake and don’t worry about the other end. Invert a large rack or cutting board over the towel. Holding both the baking sheet and the rack with protected hands, invert the cake. Remove the baking sheet and parchment.

Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.

Carefully unroll the cake; it should look wavy and both ends should curl. (It’s OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.

Using an offset spatula, spread the filling over the cake to within 1-1/2 inches of the far short edge and to within 1/2 inch of the other  edges. Distribute the pineapple over the cream cheese mixture. Be sure to coax the filling into the interior of the  closer curled end so that when the cake is sliced there will be filling in the center of the spiral

Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.

Finish the cake

With a serrated knife and a sawing motion, trim the ends of the cake. Using 2 large spatulas, transfer the cake to a serving platter.

Combine the confectioners’ sugar and the cinnamon. Just before serving, use a fine sieve to generously dust the top of the roulade with the sugar. Slice the cake with the serrated knife and serve.

Crêpe Cake with Coffee Cream and Hazelnut Praline

A stack of crêpes layered with two sweet fillings—one creamy, one crunchy—becomes a luscious, sophisticated cake. It needs to chill before serving, so plan to make it ahead.

For the praline:

• 
  
  Vegetable oil, for the pan
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  5 oz. (1 cup) whole blanched or skinned toasted hazelnuts
  
  


• 
  
  Kosher salt
  
  

For the fillings:

• 
  
  2 Tbs. instant espresso powder
  
  


• 
  
  1 lb. (2 cups) crème fraîche
  
  


• 
  
  1 lb. (2 cups) mascarpone, at room temperature
  
  


• 
  
  3 oz. (3/4 cup) confectioners’ sugar
  
  

For assembly:

• 
  
  14 8-inch crêpes at room temperature
  
  


• 
  
  Confectioners’ sugar, for dusting
  
  

Make the praline:

Lightly oil a heavy-duty rimmed baking sheet. Put the sugar and 1/4 cup water in a heavy-duty 3-quart saucepan or sauté pan and cook over medium-high heat, stirring, until the sugar dissolves, 1 to 2 minutes. Let the mixture continue to cook without stirring until it’s a medium amber color, about 5 minutes more.

Carefully add the hazelnuts—don’t let the hot caramel splash you. Continue to cook, swirling the pan gently to coat the nuts, until the caramel is deep amber, 1 to 2 minutes more. Carefully pour the praline onto the prepared baking sheet and let cool completely.

Break the praline into pieces by smacking it on the counter or cracking it with a rolling pin. Put the pieces in a food processor, add 1/2 tsp. salt, and pulse to form a coarse powder. If you end up with a few large pieces but the rest is the right texture, remove them, dump out the powder and process again. Set aside.

Make the fillings:

In a small bowl, stir the espresso powder into 1 Tbs. of the crème fraîche until dissolved.

In a large bowl, whisk the mascarpone and the confectioners’ sugar until blended.

In a medium bowl with an electric hand mixer, beat the remaining crème fraîche on medium speed until soft peaks form, about 2 minutes. With a rubber spatula or big spoon, gently fold half the whipped crème fraîche into the mascarpone mixture until smooth, then fold in the second half.

Put 1-1/2 cups of the mascarpone mixture in a bowl. Gently fold in 1-1/4 cups of the praline powder. Gently fold the espresso-cream into the remaining mascarpone mixture.

Assemble the crêpe cake:

Lay 1 of the crêpes on a flat cake plate or platter that’s at least 9 inches in diameter. Spread a generous 1/4 cup of the espresso filling evenly over the crêpe, leaving a 1/4-inch border. Lay a second crêpe on top. Spread a generous 1/4 cup of the praline filling evenly over the crêpe, leaving the same border. Continue alternating the espresso and praline fillings until you’ve used all the crêpes. To avoid a “domed” cake, make the depth of the cream around the edges of the crêpes a touch deeper than in the centers, and when you add a new crêpe, lightly press down on the center of it with your fingers. Finish with a thin, even layer of the praline cream.

Carefully wrap the cake in plastic and chill for at least 4 hours or up to 24 hours. The fillings will set up slightly, making the cake easier to slice.

Remove the cake from the refrigerator at least 1 hour before serving. Sprinkle the remaining 1/4 cup praline powder on top and dust with confectioners’ sugar.

Chocolate Irish Whiskey Cake

This recipe reimagines the classic whiskey-spiked Irish coffee as a decadent mocha layer cake filled with coffee-whiskey whipped cream and topped with white and dark chocolate shavings.

For the cake layers

• 
  
  Unsalted butter for the pans
  
  


• 
  
  10-1/8 oz. (2-1/4 cups) unbleached all-purpose flour
  
  


• 
  
  2 cups granulated sugar
  
  


• 
  
  2-5/8 oz. (3/4 cup) unsweetened natural cocoa powder
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1-1/2 tsp. baking soda
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  2 large eggs
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1/2 cup canola oil
  
  


• 
  
  1-1/2 tsp. pure vanilla extract
  
  


• 
  
  1 cup hot coffee
  
  

For the coffee-whiskey whipped cream

• 
  
  1 Tbs. instant espresso granules
  
  


• 
  
  1/4 cup Irish whiskey, such as Jameson
  
  


• 
  
  3 cups heavy cream
  
  


• 
  
  3 Tbs. packed dark brown sugar
  
  

To finish the cake

• 
  
  1 4-oz. block semisweet chocolate (about 1-inch thick), at room temperature
  
  


• 
  
  1 4-oz. block white chocolate (about 1-inch thick), at room temperature
  
  

Make the cake

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line the bottoms with parchment. Butter the parchment.

In a stand mixer fitted with the whisk attachment (or in a large bowl, using an electric hand-held mixer), briefly blend the flour, sugar, cocoa, baking powder, baking soda, and salt on low speed. Add the eggs, milk, oil, and vanilla and mix at low speed, scraping the bowl as necessary, until the mixture is thick and creamy, like chocolate frosting, about 5 minutes. With the mixer running, gradually add the hot coffee, mixing at low speed just until combined. The batter will be quite thin. Divide the batter equally among the pans.

Bake, switching positions and rotating the pans halfway through, until a tester inserted in the center of the cake comes out with only a few crumbs clinging to it and the center feels firm to the touch, 20 to 25 minutes. Let the cakes cool completely in the pans on racks.

Make the coffee-whiskey whipped cream

Clean and chill the mixing bowl and whisk attachment. In a measuring cup, stir the instant espresso into the whiskey until completely dissolved. In the chilled bowl, whip the cream, brown sugar, and whiskey mixture on medium-high speed until medium peaks form, 2 to 3 minutes.

Finish the cake

Run a thin knife around the inside edge of the cake pans and turn the cakes out onto a large cutting board; peel off the parchment.

Transfer one layer to a cake plate and spread a third of the whipped cream on top, leaving a 1/2-inch border; repeat with the second layer. Put the top layer in place and spread the remaining whipped cream out to the edge.

To make the chocolate shavings, put a piece of waxed paper or foil on a baking sheet. Microwave each block of chocolate on medium power for 20 to 30 seconds to soften slightly, then draw a vegetable peeler along the chocolate bar’s edge, letting the curls fall onto the waxed paper. Make enough curls of both colors to top the cake generously, 1-1/2 to 2-1/2 oz. each. Refrigerate the shavings to make them easier to handle.

Arrange the shavings on top of the cake and serve.

Sweet Corn Cake with Blueberry-Lavender Compote

Here's another use for all that fresh summer corn. A lavender-scented topping lends an elegant touch to this rustic cake. To cook the corn, boil it in lightly salted water until tender—3 to 5 minutes, depending on how fresh the corn is. You can skip sifting the cornmeal if you’d like a coarser texture in the cake.

For the cake:

• 
  
  6 oz. (12 Tbs.) unsalted butter, softened; more for the pan
  
  


• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  2-1/4 oz. (1/2 cup) sifted stone-ground yellow cornmeal
  
  


• 
  
  1 cup cooked fresh corn kernels (from about 1 large ear)
  
  


• 
  
  1/2 cup sour cream, at room temperature
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  3 large eggs, at room temperature and lightly beaten
  
  

For the compote:

• 
  
  1 cup granulated sugar
  
  


• 
  
  2 tsp. dried lavender
  
  


• 
  
  1-1/4 cups cooked fresh corn kernels (from about 2 medium ears)
  
  


• 
  
  1 cup fresh blueberries
  
  

Make the cake:

Position a rack in the center of the oven and heat the oven to 350°F. Butter the sides and bottom of a 9x2-inch round cake pan. Fit a circle of parchment in the bottom of the pan and butter that as well.

Sift the flour, baking powder, and salt into a medium bowl. Whisk in the cornmeal; set aside.

Purée the corn kernels in a food processor until smooth. Strain the purée through a fine sieve, pressing with a rubber spatula to extract the liquid; scrape any purée off the bottom of the sieve into the liquid and then discard the remaining solids. Measure 1/4 cup of the strained corn liquid and transfer to a small bowl (discard any excess liquid). Stir in the sour cream.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Stop and scrape the sides of the bowl. On low speed, slowly pour in the beaten eggs, mixing until incorporated and stopping midway to scrape down the sides. (The mixture will be loose and curdled-looking.)

On low speed, add one-third of the flour mixture and mix until just blended. Add one-third of the sour cream-corn mixture and mix until just blended. Alternate adding the remaining flour and sour cream mixtures in two additions each. Do not overmix.

Scrape the batter into the cake pan and spread it evenly with a spatula. Bake until the cake is golden brown and springs back when lightly pressed in the center, 30 to 35 minutes. Transfer to a rack to cool for 10 to 15 minutes. Run a knife around the edge of the pan and then gently invert the cake onto the rack, removing the pan. Remove the parchment, turn the cake right side up onto the rack, and let cool completely.

Make the compote:

Combine the sugar and 2/3 cup water in a small saucepan. Bring to a simmer over medium-high heat, stirring frequently until the sugar has dissolved completely. Remove from the heat. Add the lavender and stir to combine. Let infuse for 10 minutes, then strain the syrup into a small bowl and let cool.

When ready to serve the cake, stir the corn and blueberries into the syrup. Cut the cake into wedges, and top each serving with about 3 Tbs. of the mixture, letting most of the syrup drain off the spoon before sprinkling the blueberries and corn over the cake.

Crêpe Cake with Coffee Cream and Hazelnut Praline

A stack of crêpes layered with two sweet fillings—one creamy, one crunchy—becomes a luscious, sophisticated cake. It needs to chill before serving, so plan to make it ahead.

For the praline:

• 
  
  Vegetable oil, for the pan
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  5 oz. (1 cup) whole blanched or skinned toasted hazelnuts
  
  


• 
  
  Kosher salt
  
  

For the fillings:

• 
  
  2 Tbs. instant espresso powder
  
  


• 
  
  1 lb. (2 cups) crème fraîche
  
  


• 
  
  1 lb. (2 cups) mascarpone, at room temperature
  
  


• 
  
  3 oz. (3/4 cup) confectioners’ sugar
  
  

For assembly:

• 
  
  14 8-inch crêpes at room temperature
  
  


• 
  
  Confectioners’ sugar, for dusting
  
  

Make the praline:

Lightly oil a heavy-duty rimmed baking sheet. Put the sugar and 1/4 cup water in a heavy-duty 3-quart saucepan or sauté pan and cook over medium-high heat, stirring, until the sugar dissolves, 1 to 2 minutes. Let the mixture continue to cook without stirring until it’s a medium amber color, about 5 minutes more.

Carefully add the hazelnuts—don’t let the hot caramel splash you. Continue to cook, swirling the pan gently to coat the nuts, until the caramel is deep amber, 1 to 2 minutes more. Carefully pour the praline onto the prepared baking sheet and let cool completely.

Break the praline into pieces by smacking it on the counter or cracking it with a rolling pin. Put the pieces in a food processor, add 1/2 tsp. salt, and pulse to form a coarse powder. If you end up with a few large pieces but the rest is the right texture, remove them, dump out the powder and process again. Set aside.

Make the fillings:

In a small bowl, stir the espresso powder into 1 Tbs. of the crème fraîche until dissolved.

In a large bowl, whisk the mascarpone and the confectioners’ sugar until blended.

In a medium bowl with an electric hand mixer, beat the remaining crème fraîche on medium speed until soft peaks form, about 2 minutes. With a rubber spatula or big spoon, gently fold half the whipped crème fraîche into the mascarpone mixture until smooth, then fold in the second half.

Put 1-1/2 cups of the mascarpone mixture in a bowl. Gently fold in 1-1/4 cups of the praline powder. Gently fold the espresso-cream into the remaining mascarpone mixture.

Assemble the crêpe cake:

Lay 1 of the crêpes on a flat cake plate or platter that’s at least 9 inches in diameter. Spread a generous 1/4 cup of the espresso filling evenly over the crêpe, leaving a 1/4-inch border. Lay a second crêpe on top. Spread a generous 1/4 cup of the praline filling evenly over the crêpe, leaving the same border. Continue alternating the espresso and praline fillings until you’ve used all the crêpes. To avoid a “domed” cake, make the depth of the cream around the edges of the crêpes a touch deeper than in the centers, and when you add a new crêpe, lightly press down on the center of it with your fingers. Finish with a thin, even layer of the praline cream.

Carefully wrap the cake in plastic and chill for at least 4 hours or up to 24 hours. The fillings will set up slightly, making the cake easier to slice.

Remove the cake from the refrigerator at least 1 hour before serving. Sprinkle the remaining 1/4 cup praline powder on top and dust with confectioners’ sugar.

Spiced Carrot Cakes with Candied Carrots

Candied carrots and a finer crumb set this variation apart from traditional carrot cake.

For the cakes

• 
  
  2 cups carrot juice
  
  


• 
  
  1 1-inch piece fresh ginger, peeled and finely grated
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter, softened; more for the molds
  
  


• 
  
  6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for the molds
  
  


• 
  
  1-1/2 tsp. ground allspice
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. ground star anise
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/4 cup packed light brown sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/4 cup chopped unsalted pistachios (for garnish)
  
  

For the candied carrots

• 
  
  2 cups granulated sugar
  
  


• 
  
  2 large carrots, peeled and cut into long julienne strands to yield 1 cup
  
  


• 
  
  1 cinnamon stick
  
  


• 
  
  1 whole star anise
  
  

Make the cakes

Combine the carrot juice and ginger in a medium saucepan and bring to a boil over medium heat. Boil until reduced to 3/4 cup, about 25 minutes. Let cool to room temperature.

Position a rack in the center of the oven and heat the oven to 325°F. Butter and flour 8 baba au rhum molds (2-1/4 to 2-1/2 inches tall), Set aside on a large rimmed baking sheet.

In a medium bowl, whisk the flour, allspice, cinnamon, star anise, baking soda, and salt. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, 1 to 2 minutes. On medium-low speed, add one of the eggs, mix until mostly blended, and then add the second egg. On low speed, alternate adding the flour mixture and the carrot reduction in two additions each. Mix each addition until just combined.

Spoon the batter into the prepared molds, filling each a little more than half full. Swirl the batter with a skewer to smooth the tops. Bake the cakes until a cake tester inserted into the centers comes out clean, 20 to 22 minutes. Cool the cakes on a rack for 10 minutes and then carefully invert to remove from the molds. Cool the cakes upright on the rack. The cakes may be served warm or at room temperature.

Make the candied carrots

Bring the sugar and 2 cups of water to a boil in a medium saucepan over high heat. Add the carrots, cinnamon stick, and star anise. Reduce the heat to maintain a simmer; simmer gently, stirring occasionally, until the carrots are translucent, soft, and slightly sticky to the touch, about 30 minutes. Discard the cinnamon and star anise. Remove the carrots with a slotted spoon and set aside. Reserve the syrup.

To serve, dip each cake in the syrup for about 3 seconds, put it on a dessert plate, and drizzle with about 1 tsp. syrup. Garnish with the candied carrots and pistachios.

Almost-Instant Yellow Cupcakes with Strawberry Cream Frosting

Perfect for last-minute desserts yet still from-scratch delicious, these cupcakes can be whipped up in the time it takes the oven to heat. The frosting base is a combination of lightly sweetened heavy cream and mascarpone, which stabilizes the heavy cream so the frosting will keep its shape and not weep like ordinary whipped cream.

For the condensed strawberry purée

• 
  
  1 lb. fresh strawberries, rinsed, dried, and stemmed
  
  

For the cupcakes

• 
  
  1-1/4 cups (5-1/2 oz.) unbleached all-purpose flour
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  6 Tbs. (3 oz.) unsalted butter, melted
  
  


• 
  
  1/2 cup water
  
  


• 
  
  1 large egg, at room temperature
  
  


• 
  
  1 yolk from a large egg
  
  


• 
  
  1 Tbs. pure vanilla extract or paste
  
  

For the frosting

• 
  
  1 cup heavy cream
  
  


• 
  
  1/2 cup mascarpone
  
  


• 
  
  3/4 cup (3 oz.) confectioners’ sugar
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  Pinch of table salt for serving
  
  


• 
  
  12 small fresh strawberries, rinsed and dried
  
  

Make the purée

Put the strawberries in a food processor (a blender also works) and whiz until completely smooth, 1 to 2 minutes. Pour the purée into a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and cook, stirring often, until very thick and reduced to 3/4 cup, 18 to 22 minutes. Slide the pan from the heat and let cool completely.

Make the cupcakes

Position an oven rack in the center of the oven and heat oven to 375°F. Line 12 regular-sized (2-3/4-inch diameter) muffin cups with paper or foil liners. Put the flour, sugar, baking powder, and salt in a medium bowl and whisk until well blended.

Put the melted butter, water, egg, egg yolk, and vanilla in a small bowl and whisk until well blended. Pour over the dry ingredients and whisk until well blended and smooth, about 1 minute.

Portion the batter evenly among the prepared muffin cups (3 Tbs. batter per cup will be about two-thirds of the way full). Bake until a toothpick inserted in the center comes out clean, 14 to 16 minutes. Move to a wire rack and let cool for 15 minutes. Carefully remove the cupcakes from the pan, set them on a wire rack, and let cool completely.

Make the frosting

Put the heavy cream and mascarpone in a large bowl. Beat with an electric mixer fitted with the whip attachment on medium-low speed until well blended and smooth, about 1 minute. Add the confectioners’ sugar, vanilla, and salt. Beat on medium-high speed until thick enough to hold firm peaks when the beater is lifted, about 2 minutes. Add 3/4 cup of the cooled, reduced strawberry purée and beat on medium until well blended.

Assemble the cupcakes

Portion the frosting evenly among the cooled cupcakes (about 2 Tbs. per cupcake). Using a small metal spatula, mound and swirl the frosting on top of the cupcakes, leaving a border of cake around each one.

Top each cupcake with a small strawberry. Serve immediately or chill for 30 minutes.

Chocolate-Pomegranate Torte

For the best flavor and texture, make the cake and spread it with the jelly a day or two before serving. Glaze it on the day you serve it.

For the Cake:

• 
  
  2 oz. (4 Tbs.) softened unsalted butter, cut into 4 pieces; more for the pan
  
  


• 
  
  6 oz. bittersweet chocolate (70% or 72% cacao)
  
  


• 
  
  3 large eggs, separated
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/8 tsp. cream of tartar
  
  


• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  

For the Pomegranate Jelly:

• 
  
  1 medium Pink Lady or Braeburn apple
  
  


• 
  
  1-1/2 cups pure unsweetened pomegranate juice
  
  


• 
  
  1/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  12 fresh or frozen cranberries
  
  

For the Glaze:

• 
  
  6 oz. bittersweet chocolate (70% or 72% cacao), chopped medium fine
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
  
  


• 
  
  1 Tbs. honey or light corn syrup
  
  


• 
  
  Pinch table salt
  
  

• 
  
  Fresh pomegranate seeds, for garnish (optional)
  
  

Make the Cake:

Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease the sides of a 9x2-inch round cake pan and line the bottom with parchment.

Finely grate 2 oz. of the chocolate and set aside. Coarsely chop the remaining chocolate and combine with the butter and 3 Tbs. water in a heatproof bowl. Set the bowl in a skillet of barely simmering water and stir frequently until the mixture is melted and smooth. Set aside.

In a large bowl, whisk the egg yolks with 1/2 cup of the sugar and the salt until thick and lightened in color.

In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed to soft peaks, about 2 minutes. With the motor running, gradually add the remaining 1/4 cup sugar, beating to stiff peaks, 1 to 2 minutes more.

Whisk the warm chocolate and the flour into the yolk mixture. With a rubber spatula, fold one-quarter of the whites into the chocolate batter. Scrape the remaining whites into the chocolate mixture and sprinkle the grated chocolate on top. Fold together. Pour the batter into the prepared pan and spread it evenly.

Bake until a toothpick inserted in the center of the cake comes out smudged with a few moist crumbs, about 25 minutes. Cool in the pan on a rack for 10 minutes. Run a knife around the edge of the cake and invert it onto another rack. Remove the pan and parchment and invert the cake onto the first rack (it's normal for the cake to have a crusty exterior that may crack with handling). Let cool completely.

Make the Pomegranate Jelly:

Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar, and cranberries to a simmer over medium heat. Simmer, covered, until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly towards the end, until the liquid has evaporated and the mixture is reduced to 3/4 cup, about 5 minutes.

With a rubber spatula, press the pulp through a medium-mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all of the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer.

Brush away any loose crumbs and easily detachable crusty pieces from the sides and top of the cake. Transfer the cake to a cardboard circle or tart pan bottom.

Stir the jelly to blend it, scrape it onto the cake, and spread it evenly over the top. Let the jelly cool until it's set, about 1 hour. At this point, the cake may be covered with an inverted cake pan, wrapped in plastic (the pan keeps the plastic from touching the cake), and stored at room temperature for up to 2 days.

Make the Glaze:

Put the chocolate, butter, honey, and salt in a heatproof bowl set in a skillet of barely simmering water. Stir gently until the chocolate melts and the mixture is perfectly smooth. Remove from the heat and stir in 2 Tbs. cool water. Let cool to room temperature without stirring. If not using right away, cover and store at room temperature. Set the cake on a rack set over a baking sheet. With an offset spatula, spread 1/3 cup of the glaze around the sides of the cake and on top of the gel (be careful not to disturb the gel) to smooth the surfaces and glue on any crumbs. Re-warm the remaining glaze gently to 90°F in a skillet of barely simmering water—the glaze should have the consistency of thick, pourable cream.

Scrape all of the glaze onto the top of the cake. Spread the glaze over the top and all around the sides. For the shiniest glaze, work quickly and use as few strokes as possible. Scoop up any excess glaze from the baking sheet and use it to cover bare spots.

Garnish with pomegranate seeds (if using) and let the cake rest on the rack for 10 minutes. Transfer to a cake plate and let sit at room temperature until set, 15 to 30 minutes, or up to several hours before serving.

Hazelnut-Almond Dacquoise

Most of the offerings at Flour Bakery + Cafe are decidedly American: chocolate chip cookies, banana bread, puddings, and muffins. But when I wrote the opening menu, I knew I wanted to include this very French cake. I really like how dramatic it looks and how well all of the flavors and textures go together. Dacquoise refers to both the baked meringue layers within the cake and the composed cake itself. First, you make a light meringue and quickly and gently fold in hazelnut and almond flour. Then you pipe three long rectangles of the meringue onto a baking sheet and bake them in a slow oven overnight, so they dry out and get crispy. A creamy espresso buttercream that tastes like soft coffee ice cream and a chocolate ganache filling are sandwiched between the layers. The cake is not difficult to make, but all of its components make it important to read the recipe from start to finish so you can organize your prep schedule. Each component can be made in advance, which makes the final assembly of the cake easier.

• 
  
  1/2 cup blanched whole hazelnuts, plus 3/4 cup sliced almonds, toasted
  
  


• 
  
  1/2 cup blanched whole almonds, plus 1/4 cup blanched whole hazelnuts, toasted
  
  


• 
  
  1-1/3 cups confectioners’ sugar
  
  


• 
  
  1/8 tsp. kosher salt
  
  


• 
  
  6 egg whites
  
  


• 
  
  1/3 cup granulated sugar
  
  

For the bittersweet chocolate ganache

• 
  
  1 lb.semisweet or bittersweet chocolate, chopped
  
  


• 
  
  2 cups heavy cream
  
  

For the espresso buttercream

• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1/4 cup water
  
  


• 
  
  2 eggs
  
  


• 
  
  1 egg yolk
  
  


• 
  
  1-1/2 cups (3 sticks) unsalted butter, at room temperature, cut into 2-inch chunks
  
  


• 
  
  1 Tbs. instant espresso powder, 2 Tbs. instant coffee powder, or 1/4 cup cooled brewed espresso
  
  


• 
  
  1/4 tsp. kosher salt
  
  

Position a rack in the center of the oven, and heat the oven to 225°F. Line an 18-by-13-inch baking sheet (if you don’t have a sheet that large, line 2 smaller sheets) with parchment paper. Draw three 10-by-3-inch rectangles at least 3 inches apart on one side of the parchment paper, then turn the parchment over and liberally coat the other side of the paper with nonstick cooking spray or butter.

In a food processor, pulse the 1/2 cup hazelnuts until ground to a fine powder. (Stop grinding once they are powdery; if you continue, they will become a paste.) Transfer to a medium bowl. Repeat with the 1/2 cup almonds, and add the ground almonds to the hazelnuts. Sift the confectioners’ sugar into the bowl holding the ground nuts. Add the salt and stir with a rubber spatula until all of the ingredients are well mixed.

Using a stand mixer fitted with the whip attachment (or a handheld mixer), beat the egg whites on medium speed for 3 to 4 minutes, or until they hold soft peaks. (This will take 6 to 7 minutes with a handheld mixer.) The whites will start to froth and turn into bubbles, and eventually the yellowy viscous part will disappear. Keep whipping until you can see the tines of your whip leaving a slight trail in the whites. To test for the soft-peak stage, stop the mixer and lift the whip out of the whites; the whites should peak and then droop.

On medium speed, add the granulated sugar in three equal additions, mixing for 30 seconds after each addition. When all of the granulated sugar has been incorporated, increase the speed to high and beat for about 15 seconds longer. The meringue should be slightly glossy and white and somewhat stiff. Scrape the meringue into a large bowl.

Sprinkle the nut-sugar mixture on top of the meringue. Working quickly and gently, use a rubber spatula to fold the nuts into the meringue, scraping the sides of the bowl to catch any loose nuts. The final consistency will be soupy, gloupy, and puddingy.

Fit a pastry bag with a 1/2-inch round plain tip and fill the bag with the meringue. Following the guidelines you drew on the underside of the parchment paper, pipe 3 rectangles of meringue, “fill in” the rectangles to form your individual layers. Space the rectangles about 3 inches apart (they will expand in the oven).

Bake for about 3 hours, or until the dacquoise rectangles are firm to the touch. Turn off the oven and leave the rectangles in the closed oven for at least 6 hours or for up to 12 hours.

To make the chocolate ganache

Place the chocolate in a medium heatproof bowl. In a small saucepan, scald the cream over medium-high heat (bubbles start to form around the edge of the pan, but the cream is not boiling). Pour the hot cream over the chocolate and let sit for about 1 minute, then slowly whisk the chocolate and cream together until the chocolate is completely melted and the mixture is smooth. You should have about 4 cups. Let cool, cover, and store at room temperature for up to overnight. (The ganache can be made up to 1 week in advance and stored in an airtight container in the refrigerator. Remove it from the refrigerator 1 day before using.)

To make the buttercream

In a small saucepan, stir together the granulated sugar and water. Place the pan over high heat, bring to a boil, and cook, without stirring, for 3 to 4 minutes, or until the syrup registers 238°F on a candy thermometer (the soft-ball stage). Meanwhile, fit the stand mixer with the whip attachment (or use a handheld mixer) and beat together the eggs and egg yolk on medium speed for 3 to 4 minutes, or until pale and light.

When the syrup is ready, remove from the heat. On low speed, slowly add the syrup into the eggs, drizzling it down the side of the bowl to keep it from hitting the whip and spattering. Turn the speed up to medium and whip for 6 to 8 minutes, or until the mixture turns light and fluffy, is pale, and is cool to the touch. Turn the speed down to low and add the butter, a few chunks as a time. Increase the speed to medium and continue to whip for 4 to 5 minutes. The mixture will break and look curdled at first, but don’t worry. It will soon become smooth and silky.

Add the espresso powder and salt and whip until completely combined. You should have about 3 cups. Use within 30 minutes, or cover and leave at room temperature for up to 8 hours, and then beat vigorously with a wood spoon until smooth before using. (Or, transfer to an airtight container and store in the refrigerator for up to 5 days, then bring to room temperature and beat with the stand mixer fitted with the paddle attachment for a few minutes until smooth before using.)

To assemble the cake

When the dacquoise rectangles are ready, carefully peel them from the parchment paper. Using a small paring knife or a small, serrated knife, trim the edges so they are even and the rectangles are all about the same size. The rectangles are fairly delicate at this point, and if you are not careful, they could shatter. The best way to avoid this is to shave off a little piece at a time until the rectangles are roughly uniform. If a rectangle shatters as you are trimming it, don’t fret. That rectangle can be the middle layer. If 2 or all 3 rectangles shatter, again don’t fret. You can piece them together as you assemble the cake. The cake will not be quite as neat, but the final product will taste the same.

Cut a piece of cardboard the size of the dacquoise rectangles and place one rectangle on the cardboard. Fit a pastry bag fitted with the 1/2-inch round plain tip and fill with about half of the ganache. Pipe a layer of ganache about 1/2 inch thick on top of the dacquoise. Gently press a second dacquoise rectangle directly on top of the ganache layer and press lightly to adhere the dacquoise to the ganache. Fill the pastry bag with about two-thirds of the espresso buttercream and pipe a layer of buttercream about 1/2 inch thick on top of the second dacquoise layer.

Top the buttercream with the last dacquoise rectangle, placing it upside down so the flat side is on top. Press lightly to adhere this last rectangle to the buttercream. Use a small offset spatula to spread the remaining buttercream into the gaps between the layers and to spread a very thin layer all over the dacquoise. Do your best to make the exterior of the cake as smooth as you can—you will need to use a fair amount of buttercream to fill in all the gaps.

Place the cake in the refrigerator for at least 1 hour to chill all of the layers. (At this point, the cake can be well wrapped in plastic wrap and stored in the refrigerator for up to 2 days or in the freezer for up to 2 weeks. If frozen, thaw overnight in the refrigerator before serving.)

When ready to serve, spoon the remaining ganache into a small heatproof bowl, place over (not touching) simmering water in a saucepan, and heat just until melted. (Or, place in a microwave-safe bowl and microwave on low power for 30 to 45 seconds, or just until melted and warmed enough to pour freely—not warmer than that). Place a wire rack on a baking sheet (to catch the drips), and place the cake on the rack. Pour the melted ganache evenly over the entire dacquoise, so it covers the top and drips down the sides. Use a small offset spatula to level off the ganache on the top of the cake. Then, with the spatula, spread the ganache that drips down the sides so that it covers the sides evenly. Some of the ganache may mix into the buttercream, which is okay, because the sides will be covered with sliced almonds. Now, press the sliced almonds into the sides of the cake, covering them completely. (It helps to tilt the cake with one hand and press the almonds with your other hand.) Place the cake on a cake plate, and press the whole hazelnuts along the top edge for decoration.

The cake can be stored in an airtight container in the refrigerator for up to 2 days.

Graham Cracker-Chocolate Chip Snacking Cake

This cake was inspired by the flavors of s’mores and is guaranteed to bring back memories of Girl Scout campfires. Grind your own crumbs for the freshest flavor.

For the cake

• 
  
  
  

  8 whole graham crackers, finely ground (about 1 cup)

  
  
  
  


• 
  
  1/4 cup unbleached all-purpose flour
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/4 tsp. salt
  
  


• 
  
  6 Tbs. (3/4 stick) unsalted butter, softened
  
  


• 
  
  1/4 cup sugar
  
  


• 
  
  1 large egg
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1/4 cup milk
  
  


• 
  
  1/2 cup semisweet chocolate chips
  
  

For the frosting

• 
  
  1/2 cup (1 stick) unsalted butter, softened
  
  


• 
  
  1/2 cup confectioners’ sugar
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  1/2 cup Marshmallow Fluff
  
  

Make the cake

Preheat the oven to 350ºF. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra. Combine the graham cracker crumbs, flour, baking powder, and salt in a medium mixing bowl.


Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk, and vanilla. Scrape down the sides of the bowl and then beat until smooth.


With the mixer on low speed, add 1/3 of the flour mixture, then 1/2 of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.


Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack, and then turn it right side up on a rack to cool completely.

Make the frosting

Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the Marshmallow Fluff and beat until smooth.

Cut the cake into squares and serve each one with a dollop of frosting on top.

Peanut Butter & Jelly Crumb Cake

There's no better after-school snack than this kid-friendly crumb cake, handy when your audience might be skeptical about rhubarb or cranberries. Apricot jelly is my personal favorite, but grape jelly gives the cake a classic, nostalgic flavor.

For the crumbs

• 
  
  1/2 cup smooth peanut butter
  
  


• 
  
  1/4 cup unbleached all-purpose flour
  
  


• 
  
  1/4 cup light brown sugar
  
  


• 
  
  1/4 cup dry-roasted salted peanuts, chopped
  
  

For the cake

• 
  
  2 large eggs
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1-1/3 cups unbleached all-purpose flour
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/2 tsp. salt
  
  


• 
  
  1/2 cup (1 stick) unsalted butter, softened
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  3/4 cup jam
  
  

Make the crumbs

Preheat the oven to 375ºF. Grease the inside of a 10-inch round springform pan.

Combine the peanut butter, flour, brown sugar, and peanuts in a mixing bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.

Make the cake

Whisk together the eggs, milk, and vanilla in a large measuring cup.

Combine the flour, baking powder, and salt in a medium mixing bowl.

Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high until fluffy, scraping down the sides of the bowl as necessary. With the mixer on low speed, slowly add the egg mixture and mix until well combined. Add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Place the jam in a small bowl and whisk until loosened and spreadable. Use a small offset spatula to spread the jam over the batter. Break the peanut butter mixture up into large crumbs with your fingers and drop them over the jam. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let the cake cool in the pan for about 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges, and serve.

Outrageous Coconut-Cream Meringue Cake

This cake owes its stunning looks to a billowy meringue frosting that’s spiked and browned all over with a kitchen torch.

For the cake

• 
  
  8 oz. (1 cup) unsalted butter, softened; more for the pans
  
  


• 
  
  13-1/2 oz. (3 cups) unbleached all-purpose flour
  
  


• 
  
  4 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1 cup unsweetened coconut milk, well shaken and at room temperature
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  2 cups granulated sugar
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  2/3 cup sour cream, at room temperature
  
  


• 
  
  6 large egg whites, at room temperature
  
  

For the filling

• 
  
  2 cups heavy cream
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  2 Tbs. unbleached all-purpose flour
  
  


• 
  
  1 cup sweetened coconut flakes, toasted
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter, softened
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  Pinch kosher salt
  
  

For the meringue

• 
  
  3 cups granulated sugar
  
  


• 
  
  1-1/2 cups egg whites (about 10 large), preferably pasteurized, at room temperature
  
  

Make the cake

Position racks in the bottom and top thirds of the oven and heat the oven to 350°F.

Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment.

In a medium bowl, mix the flour, baking powder, and salt. In a 1-cup liquid measure, mix the coconut milk with the vanilla.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the bowl. Add the eggs one at a time, beating well after each addition.

 

Add about one-third of the flour mixture and mix on low speed until incorporated. Add half of the coconut milk and mix until incorporated. Continue adding the flour mixture and coconut milk, alternating the two and ending with the flour. Add the sour cream and mix until incorporated. Pour the batter into a large bowl.

In a clean mixer bowl and using the whisk attachment, beat the egg whites on high speed until soft peaks form, 2 to 3 minutes. Using a spatula, gently stir a large spoonful of the whites into the batter to loosen it, and then fold the remaining egg whites gently into the batter.

Divide the cake batter evenly among the prepared cake pans. Level the batter with a spatula. Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 15 minutes, until a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes total. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

Make the filling

In a medium bowl, whisk 1-1/2 cups of the cream and the egg yolks.

Combine the sugar and flour in a medium saucepan. Add the cream mixture and cook, whisking, over medium heat until smooth, 2 minutes. Bring to a simmer and cook, whisking, until thickened to a pudding consistency, 8 to 10 minutes. Remove from the heat. Stir in the coconut, butter, vanilla, and salt and let cool to room temperature.

With an electric hand mixer, whip the remaining 1/2 cup cream to soft peaks. With a spatula, gently fold the whipped cream into the filling.

Assemble the cake

Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with half of the filling, spreading it evenly with an offset spatula almost to the cake’s edge. Repeat with a second cake layer and the remaining filling. Top with the last cake layer.

Make the meringue

Put the sugar and egg whites in the metal bowl of a stand mixer (make sure it’s clean) and set over a pot of simmering water. Whisk constantly until the sugar melts completely, 3 to 4 minutes. Rub a small amount between your fingers to make sure all of the sugar grains have melted.

Transfer the bowl to the mixer, fitted with the whisk attachment, and whisk at low speed until the mixture becomes completely opaque and begins to thicken, about 4 minutes. Raise the speed to medium and beat until thickened to soft peaks that barely hold their shape and flop over when the beater is lifted, 5 to 7 minutes. Finally, raise the speed to high and beat until glossy and thickened to medium-firm peaks that stand up stiffly but curl slightly at the tip when the beater is lifted, about 4 minutes more.

Using an offset spatula, apply the meringue thickly over the entire cake—don’t worry about spreading it smoothly or you’ll overwork the meringue (you may not need all of it). Then, repeatedly poke your fingertips into the meringue, pulling it into spikes all over the cake. Remove the waxed paper strips.

Using a kitchen torch, brown the meringue by holding the torch 2 to 3 inches from the meringue and waving the flame over the cake until it’s browned all over.

Make ahead: You can bake, cool, wrap, and store the cake layers at room temperature for up to 1 day or freeze for up to 1 month. You can refrigerate the assembled cake (without the meringue topping) for up to 4 hours before decorating it. Wait to make the meringue until you’re ready to finish the cake.

Red Velvet Cupcakes with Orange Buttercream

These darling magenta cupcakes are brilliantly colored all the way through. No food coloring is used here. The color comes from puréeing freshly roasted beets (use canned beets and the color will be drab and faded). But roasting beets is easy, and you can measure and prepare the rest of the ingredients for the cupcakes and buttercream while they roast.

For the beet purée

• 
  
  3 medium or 2 large beets, trimmed
  
  

For the cupcakes

• 
  
  2 cups sifted cake flour
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/4 tsp. kosher or fine sea salt
  
  


• 
  
  1/8 tsp. ground cinnamon
  
  


• 
  
  1 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  3 large eggs, beaten
  
  


• 
  
  2/3 cup canola or other neutral oil
  
  


• 
  
  3/4 tsp pure vanilla extract
  
  

For the orange buttercream

• 
  
  1-1/4 cups unsalted butter, at room temperature
  
  


• 
  
  2 cups confectioners’ sugar
  
  


• 
  
  1 Tbs. heavy whipping cream
  
  


• 
  
  1/2 tsp. pure orange oil
  
  


• 
  
  1/4 tsp. pure vanilla extract
  
  


• 
  
  2 to 3 Tbs. fresh orange juice
  
  

Tip:

Pure orange oil is an essential oil cold-pressed from the rind of oranges. Do not confuse it with pure orange extract, which is alcohol flavored with orange oil. Look for pure it in the baking section of natural foods stores or at baking supply stores. Two common brands are Boyajian and Frontier.

Make the beet purée

Position a rack in the center of the oven and preheat to 350˚F.

Gently scrub the beets under cool running water to remove any dirt. Pat dry. Set each beet in the center of a square of aluminum foil large enough to enclose it and wrap tightly. Arrange the wrapped beets, not touching, on a rimmed baking sheet. Roast the beets until tender, 1 to 1-1/2 hours, depending on their size. The beets are done when a paring knife easily pierces to the center of each beet. (If the beets are not the same size, remove the smaller beets from the oven when tender and continue to roast the larger beets until done.) Remove the pan from the oven and place on a wire rack to cool.

When the beets are cool enough to handle, unwrap and remove from the foil. Wearing disposable gloves, use a paring knife to trim the stem and root ends. Using paper towels, rub each beet to remove the skin.

Finely chop the roasted beets and then purée them in a food processor, letting the machine run for a couple of minutes until the purée is completely smooth. You should have 1-1/2 cups beet purée.

Make the cupcakes

Position a rack in the center of the oven and preheat to 350°F. Line a 12-cup standard muffin pan with paper liners.

Sift together the flour, baking powder, salt, and cinnamon. Set aside.

In a large bowl, stir together the beet purée, granulated sugar, eggs, canola oil, and vanilla. Using a rubber spatula, stir in one-third of the flour mixture, continuing to stir just until the flour disappears. Do not beat or overmix. Repeat, adding the remaining flour mixture in two batches.

Spoon the batter into the prepared muffin cups, dividing the batter evenly and filling each cup almost to the top of the liner. Bake until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes. Let the cupcakes cool in the pan on a wire rack for 10 minutes. Then carefully release the cupcakes from the pan and let cool completely on the rack, about 1 hour.

Make the buttercream

In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl using a handheld mixer, cream the butter on low speed until creamy and smooth. Add the confectioners’ sugar, cream, orange oil, and vanilla and beat on low speed until incorporated, about 2 minutes. Add the orange juice, a little at a time, until the buttercream is fluffy and smooth.

Spread a thick layer of buttercream on the top of each cooled cupcake, swirling it to create a decorative finish. Alternatively, transfer the frosting to a pastry bag fitted with a medium star tip and pipe the frosting on the top of each cupcake.

Pear Ginger Cake with Whipped Cream and Rum-Caramel Glaze

It’s a triple-decker stunner that features a soft, tender cake with fresh pears and homemade ginger folded into the batter, and a billowy whipped cream filling and frosting. All is topped with luscious rum-caramel glaze.

For the cake

• 
  
  12 oz. (1-1/2 cups) unsalted butter, softened; more for the pans
  
  


• 
  
  1 lb. 2 oz. (4 cups) all-purpose flour
  
  


• 
  
  4-1/2 tsp. baking powder
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  3 cups granulated sugar
  
  


• 
  
  6 large eggs, at room temperature
  
  


• 
  
  3/4 cup whole milk, at room temperature
  
  


• 
  
  1 lb. firm-ripe Anjou or Bartlett pears (about 2 small pears), peeled, cored, and cut into 1/2-inch dice
  
  


• 
  
  5 oz. (1 cup) finely chopped Candied Ginger 
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  

For the caramel glaze

• 
  
  1-1/2 cups granulated sugar
  
  


• 
  
  1/4 tsp. fresh lemon juice
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, at room temperature
  
  


• 
  
  3/4 cup heavy cream
  
  


• 
  
  1-1/2 Tbs. dark rum
  
  


• 
  
  Pinch of kosher salt
  
  

For the whipped cream

• 
  
  6 cups heavy cream
  
  


• 
  
  7 oz. (2 cups) confectioners’ sugar
  
  


• 
  
  2-1/2 oz. (1/2 cup) coarsely chopped Candied Ginger for garnish
  
  

Make the cake

Position racks in the bottom and top thirds of the oven and heat the oven to 350°F.


Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment.


In a large bowl, stir the flour, baking powder, and salt.


Using stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 30 seconds after each addition.


On low speed, add the flour mixture to the butter mixture in three increments, alternating with the milk in two increments, starting and ending with the flour. Beat on low speed between each addition until just incorporated. The batter will be thick and fluffy. Stir in the pears, candied ginger, and vanilla.


Divide the batter evenly among the three prepared pans. Level the batter with a spatula. Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 40 to 45 minutes. Cool on racks for 30 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

Make the caramel glaze

Fill a cup measure with water and put a pastry brush in it. In a heavy-duty 3-quart saucepan, stir the sugar, lemon juice, and 1/3 cup cold water. Brush down the sides of the pan to wash away any sugar crystals. Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5 to 8 minutes. Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots so that the sugar caramelizes evenly. Brush down the sides of the pan if the sugar threatens to burn. Continue to cook until the sugar turns medium amber, about 30 seconds more. (Once the mixture begins to color, it will darken very quickly so keep an eye on it.)


Reduce the heat to low and carefully stir in the butter. It will bubble up. Keep stirring until the bubbles settle down, then add the cream a couple of tablespoons at a time, stirring to combine after each addition. Continue stirring until the caramel is smooth, about 2 minutes.


Remove from the heat and stir in the rum and salt. Strain the caramel through a fine sieve into a heatproof measuring cup to remove any small pieces of sugar. Cool to room temperature, stirring occasionally. You should have about 1-2/3 cups.

Make the whipped cream

Using a stand mixer fitted with the whisk attachment and a cold bowl, whip the cream on medium speed until it starts to thicken, about 2 minutes. Add the sugar, raise the speed to medium high, and continue to whip until soft peaks form, about 2 minutes more. Raise the speed to high until the cream forms stiff peaks and is very thick, about 30 seconds more.

Assemble the cake

Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with 2 cups of the whipped cream, spreading it evenly with a metal cake spatula almost to the cake’s edge. Put the next cake layer over the filling and spread 2 more cups of the whipped cream over it. Top with the last cake layer and thickly coat the sides and top of the cake with the remaining whipped cream. Refrigerate the cake for 30 minutes.

Glaze the cake

Slowly pour the glaze over the top of the cake, making sure that it covers the top and drizzles down the sides (some of the whipped cream frosting should show through the drizzles on the sides).


Press the coarsely chopped candied ginger pieces in a 1-inch band around the base of the cake for decoration. Remove the waxed paper strips.


Refrigerate the cake for at least 30 minutes and up to 2 hours before serving.