Bake from Scratch

Calling All Cake Lovers Yes, you can absolutely have your cake and eat it, too—in this issue, at least! From stir-together stunners to an artfully decorated wedding cake and the many variations of buttercreams, we dive deep into the sweet world of cake-baking. When it comes to cake, it’s about more than the recipes and the time spent in the kitchen baking. It’s about the memories. When I was a kid, my mom and I would make Pillsbury’s white cake mix (and lick the bowl!) for family birthday celebrations, and occasionally, we’d bake just the layers so we could devour them warm from the oven, just the two of us. For my aunt Cheryl’s birthday, we’d tint frosting the brightest shade of purple you’ve ever seen because it’s her signature color. As…

1 The Elements of Baking: Making Any Recipe Gluten-Free, Dairy-Free, Egg-Free or Vegan BY KATARINA CERMELJ New from Katarina Cermelj of The Loopy Whisk blog, this tome will be your textbook for baking with dietary restrictions. The book is filled with comprehensive and easy-to-read visual guides for adapting recipes to allow for your needs and preferences, and side-by-side photos showing how gluten-free, vegan, and other allergy-friendly adaptations affect your baked goods. With mouthwatering photos for each of its 140 recipes, such as Apple Crumble Cake, Double Chocolate Crinkle Cookies, and Cheesy Garlic Pull-Apart Bread, this book will be an invaluable tool in your baking arsenal. theloopywhisk.com 2 Bake from Scratch: Volume Nine BY BRIAN HART HOFFMAN We’re thrilled to present our latest annual volume of recipes. Inside, you’ll find every recipe from our 2024 magazine issues,…

march WHOOPIE PIE BUNDT CAKE Makes 1 (10-cup) Bundt cake Whoopie pies are believed to have originated with the Pennsylvania Amish community in the early 1900s. Though other regions of New England, particularly Massachusetts and Maine, claim the whoopie pie as their own, the cream-filled cake-like cookies have since become a favorite across the nation. Our bake is a supersized version of the single-serving original that’s party-ready and guaranteed to put a smile on your face. 2 cups (250 grams) all-purpose flour2 cups (440 grams) firmly packed light brown sugar1½ teaspoons (7.5 grams) baking soda¾ teaspoon (2.25 grams) kosher salt⅔ cup (50 grams) Dutch process cocoa powder1 cup (240 grams) hot brewed coffee or hot water (165°F/74°C to 170°F/77°C)⅔ cup (160 grams) sour cream½ cup (112 grams) vegetable oil2 teaspoons (8 grams) vanilla extract2…

Calling All Cake Lovers Yes, you can absolutely have your cake and eat it, too—in this issue, at least! From stir-together stunners to an artfully decorated wedding cake and the many variations of buttercreams, we dive deep into the sweet world of cake-baking. When it comes to cake, it’s about more than the recipes and the time spent in the kitchen baking. It’s about the memories. When I was a kid, my mom and I would make Pillsbury’s white cake mix (and lick the bowl!) for family birthday celebrations, and occasionally, we’d bake just the layers so we could devour them warm from the oven, just the two of us. For my aunt Cheryl’s birthday, we’d tint frosting the brightest shade of purple you’ve ever seen because it’s her signature…

BLACK VELVET CAKE Makes 1 (8-inch) cake The first iteration of this luscious layer cake was featured in our March/April 2017 issue. We removed its caramel filling, swapped unsweetened cocoa powder in the layers to black cocoa powder, and replaced the cream cheese frosting in favor of a double-chocolate no-cook buttercream to deliver an intense chocolate experience. Plus, this cake requires no heavy lifting of equipment—simply stir it together! Whether celebrating a birthday, an anniversary, or simply craving the ultimate indulgence, this cake delivers satisfaction with every bite. 3 cups (375 grams) all-purpose flour3 cups (660 grams) firmly packed light brown sugar2 teaspoons (10 grams) baking powder1¼ teaspoons (3.75 grams) kosher salt¼ teaspoon (1.25 grams) baking soda1 cup (85 grams) black cocoa powder1½ cups (360 grams) hot brewed coffee or hot water1 cup…

1 The Elements of Baking: Making Any Recipe Gluten-Free, Dairy-Free, Egg-Free or Vegan BY KATARINA CERMELJ New from Katarina Cermelj of The Loopy Whisk blog, this tome will be your textbook for baking with dietary restrictions. The book is filled with comprehensive and easy-to-read visual guides for adapting recipes to allow for your needs and preferences, and side-by-side photos showing how gluten-free, vegan, and other allergy-friendly adaptations affect your baked goods. With mouthwatering photos for each of its 140 recipes, such as Apple Crumble Cake, Double Chocolate Crinkle Cookies, and Cheesy Garlic Pull-Apart Bread, this book will be an invaluable tool in your baking arsenal. theloopywhisk.com 2 Bake from Scratch: Volume Nine BY BRIAN HART HOFFMAN We’re thrilled to present our latest annual volume of recipes. Inside, you’ll find every…