What about a classic vanilla layer cake draped in vanilla buttercream? I already have homemade vanilla cupcakes and a vanilla 6 inch cake covered and now in all its crowning glory (and after plenty recipe testing catastrophes), I present you with cake perfection:

For more prominent vanilla flavor, use homemade vanilla extract. (What a fun DIY gift!) This vanilla cake batter is moderately thick and fits perfectly in 3 9-inch cake pans. We actually use the same exact batter to make snickerdoodle cake.

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Cake Decoration Inspiration: For a simple look, stick with vanilla buttercream, fresh berries, and mint sprigs. You can also decorate with chocolate buttercream (I recommend the same amount from this piata cake), rainbow sprinkles, or even beautiful buttercream flowers.

I was worried about making the cake because of some of the negative feedback but I followed the recipe exactly as written and it was FABULOUS! Tastes really yummy with a cup of coffee in the morning .

A 10-inch round pan will produce similar results. To make cupcakes, line a 12-cup muffin tin with paper liners. Divide the batter evenly among the prepared muffin cups and bake in the preheated oven for 20 to 25 minutes.

Mix everything together in a bowl with a whisk (yep, no mixer needed for these cake rounds!), and then sift in the cake mix. Bake them up and let them cool on a wire rack. Detailed directions are below.

I climbed in the canoe quickly, trying to look like I had an ounce of a clue. Blair, not fooled for a moment, showed me how to move my oar and tugged at my lifejacket buckles to test their security. The rest of the group lumbered into our 8-seat canoe and we were off.

I called out and my friends joined me. Craning our necks, we saw what the sky was like with no light pollution whatsoever. It was awesome. Not like the pie you ate last night was awesome or like your new skirt is awesome. It was truly AWE-some.

Now I think back on Camp Lulu Key as one of my favorite memories. The stars are part of it, certainly (I still stand and stare up at them every night when I take Byrd out, hoping to catch a glimpse of the quieter ones in the breaches).

But maybe even more than that, the memory of discomfort is something I treasure. The inconveniences were small, but they were significant obstacles for me then. They forced me to grow, to settle, and to flex; they started building patience in me that God is still working on today.

I can think of nothing better than enjoying a delicious chocolate cake straight out of the pan with someone you love on your birthday. I hope the rest of your birthday was just as lovely as that moment. Happy belated birthday Julie!

I just made this tonight! We make this in Tx without the skillet and its called a Texas

Sheet cake or a chocolate sheet cake! I like the concept of cooking in a skillet tho.The icing has

Always been my favorite!! Yum

Somehow in looking at the top of the cake it was still a surprise to see the actual cake underneath! It did not look be possible to make it any more alluring but with the cake AND ice cream? Heaven. Loved your reflection too. Made me remember those time when we first feel ourselves as a budding adult.

I loved this recipe! And your story even more! You painted such a vivid picture; I felt like I was out there at that camp; stargazing too.

I only wish there was an egless version of this yummy cake. Also, my experiences with baking are horrendous!

I bet you already have most of what you need to make this recipe in your kitchen. This really is one of my favorite cake recipes. For cupcakes, check out our recipe for carrot cake cupcakes. Or for another spring inspired cake, try our fresh strawberry cake.

To bake the carrot cake, divide the batter between two baking pans, and slide them into a 350F oven. Bake the layers until they rise in the pans and are a bit bouncy when you lightly touch them. (I use one or two fingers and lightly push. If you leave a dent in the cake, it needs more time.)

This cake is also delicious without frosting. You can try it plain or sift some powdered sugar on top. When Adam and I tested this carrot cake recipe, we skipped the frosting the first couple of times and fell in love with the cake completely plain.

3Cool the cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.

2Beat in the powdered sugar and cornstarch. I like sifting the powdered sugar and cornstarch over the cream cheese to remove lumps. If you do not have a fine mesh sieve, beat in the cornstarch and powdered sugar a 1/4 cup at a time until combined.

3Pour in the heavy cream. Beat on medium speed for 2 to 3 minutes or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.

5Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

1Frosted carrot cake lasts in the refrigerator for up to 1 week. I keep it covered with plastic wrap or use a cake keeper, or large bowl turned upside down to cover the cake. I do not recommend freezing frosted carrot cake (the frosting does not thaw well). You can refrigerate unfrosted cake layers for up 5 days or freeze them for up to 3 months. Thaw overnight in the fridge before adding your frosting.

Hi, my carrot cake came out well except that it has a bitter aftertaste. The changes i made to the recipe is that i added 1 teaspoon of baking powder in addition to your stated 2 teaspoon baking soda, and the plain flour i used cantained 25% superfine wholegrain flour. Your advice please. Thanks

Thanks so much for sharing, Joseph! You can change the texture of the glaze by adding more or less powdered sugar or waiting a bit longer until your cake cools (warmer cake will melts the glaze a bit so that it seeps into the cake, a cooler cake will allow the glaze to sit on top better). We encourage you to decide for yourself what kind of texture you're looking for when you make your next cake. Happy Baking!

Hi Josephine! While we haven't tried mixing '00' Pizza flour with AP flour in traditional cake recipes, that gluten forming protein level in the AP flour (which is just a bit higher than cake flour) may lend a touch of extra support. Since you're up for some experimentation, we say go for it! I may limit your recipes to single layer cakes since that softness from the '00' flour will create a fine and tender crumb...one that may not be suitable for stacking or slicing for multiple layers. Let us know how it goes!

Hi Karen, we haven't tried aging this particular cake, but it's certainly worth experimenting! If you'd like to try this, I would recommend aging for a day or so rather than three days, since the oil content is actually rather low in this recipe and the topping may draw moisture away from the cake over time.

I always bake and frost my chocolate sheet cakes a day before I want to serve them. I usually bake cake in 9x13 pan and cover pan with its lid or aluminum foil. Choosing cakes that age well is very convenient when preparing for party as these cakes can be baked a couple days in advance. Entertaining is more fun when you cut the tasks that need to be done the day of party.

Two weekends ago, my mom started craving carrot cake. She talked about it at lunch, mentioned it at dinner, and finally caved at 9 pm and drove to Safeway to pick up a slice. When she arrived home, she grabbed a fork, plopped down in her favorite armchair, and slowly savored every bite, stopping with enough left to finish the following day. tag_hash_107

1) Measure the oats correctly! Do not scoop them directly from the canister. Instead, measure them like flour with the spoon-and-level method. Scooping results in 1.5 times as many oats. Since those oats act like little sponges by soaking up all of the moisture in the dough, adding extra will completely dry out your cookies and leave them crumbly.

Rose Levy Beranbaum is the best selling, James Beard and IACP award winning, author of 10 cookbooks, mostly on baking. Her ground breaking The Cake Bible was inducted into the International Association of Culinary Professionals Cookbook Hall of Fame, 2016. Rose is also the designer of bakeware and kitchen tool products, including her Synglas non-stick rolling pin.

This site includes pages for: over 12 years of blog postings, Rose\u2019s books, 100\u2019s of baking recipes, 150 Rose Levy Beranbaum demonstration videos, answering baking questions, and a Recipe of the Month.

Once the cake has been baked and cooled, I like to frost it with Chocolate Ganache. But this is not absolutely necessary. If you like you can just dust the top of the cake with a little powdered sugar or cocoa powder and serve it on its own or with whipped cream or a scoop of ice cream. Now, Chocolate Ganache is a rich and smooth mixture of semi sweet or bittersweet chocolate and heavy whipping cream. While it is often poured over a cake for a smooth and shiny glaze, for this recipe we are letting it cool until it becomes a thick and spreadable frosting.

The easiest way to do this at home is to place a cardboard round or upside-down plate on the sheet cake as a guide and use the tip of a paring knife to cut out three circles. Feel free to save any cake scraps for decorating the outside or top of the cake or repurpose them in a trifle. 152ee80cbc

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