67 bake from scratch
BURNT SUGAR CAKE
Makes 1 (8-inch) cakeOur cake is nothing without the essential Burnt
Sugar Syrup, a simple caramel syrup that will
remind you sugar can off er complex fl avor all
on its own. With a further nod toward tradition,
we covered the tender cake layers in silky waves
of Penuche Icing. (See opposite page for the
lowdown on this classic frosting.)1 cup (227 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
¾ cup (165 grams) fi rmly packed dark brown
sugar
4 large eggs (200 grams)
2 teaspoons (8 grams) vanilla extract
3½ cups (437 grams) cake fl our
1 tablespoon (15 grams) baking powder
1 teaspoon (3 grams) kosher salt
1 cup (240 grams) whole milk
Burnt Sugar Syrup (recipe follows)
Penuche Icing (recipe follows)- Preheat oven to 350°F (180°C). Butter and
fl our 2 (8-inch) round cake pans. - In the bowl of a stand mixer fi tted with the
paddle attachment, beat butter and sugars
at medium speed until fl uff y, 3 to 4 minutes,
stopping to scrape sides of bowl. Add eggs, one
at a time, beating well after each addition. Beat
in vanilla. - In a medium bowl, whisk together fl our,
baking powder, and salt. In a small bowl,
combine milk and Burnt Sugar Syrup. With
mixer on low speed, gradually add fl our
mixture to butter mixture alternately with
milk mixture, beginning and ending with fl our
mixture, beating just until combined after each
addition. Divide batter between prepared pans,
smoothing tops with an off set spatula. - Bake until a wooden pick inserted in center
comes out clean, 35 to 40 minutes. Let cool
in pans for 10 minutes. Remove from pans,
and let cool completely on wire racks. Spread
Penuche Icing between layers and on top and
sides of cake. Store in an airtight container.
BURNT SUGAR SYRUP
Makes about ½ cup½ cup (100 grams) granulated sugar
½ cup (120 grams) boiling water- In a small heavy-bottomed saucepan, spread
sugar; cook over medium-low heat, without
stirring, until sugar begins to melt. Using a silicone
spatula, gently drag melted sugar to center of pan
so sugar melts evenly. Cook, without stirring, until
melted sugar turns a light amber color. Remove
from heat, and slowly add ½ cup (120 grams)
boiling water. (Be careful—it will steam, and it can
splatter.) Cook over medium-low heat, stirring
constantly, until smooth and mixture looks like
maple syrup, about 5 minutes. Remove from heat,
and let cool for 15 minutes.PENUCHE ICING
Makes 4½ cups1½ cups (340 grams) unsalted butter,
softened and divided
1½ cups (330 grams) fi rmly packed dark
brown sugar
½ cup (120 grams) heavy whipping cream
½ teaspoon (1.5 grams) kosher salt
4½ cups (540 grams) confectioners’ sugar,
sifted- In a small saucepan, melt ¾ cup (170 grams)
butter over medium heat. Pour into the
bowl of a stand mixer fi tted with the paddle
attachment. Let cool slightly. - In same saucepan, whisk together brown sugar,
cream, and salt over medium heat. Cook, stirring
occasionally, until sugar is melted and mixture
starts to boil. Add to melted butter. Add half of
confectioners’ sugar, and beat until smooth. Add
remaining confectioners’ sugar, beating until
combined. With the mixer on medium speed,
slowly add remaining ½ cup (170 grams) butter,
1 tablespoon (14 grams) at a time, until smooth
and combined. Cover,and let stand until icing has
reached a spreadable consistency, 10 to
30 minutes.
RED VELVET CAKE
Makes 1 (8-inch) cakeRich, tender, and deeply red, our Red Velvet
Cake comes equipped with the luxurious crumb
and tangy taste you’ve grown accustomed to. We
opted for the more traditional Ermine Icing, a
frosting with a cooked roux base and an infi nitely
smooth fi nish.1 cup (227 grams) unsalted butter, softened
2 cups (400 grams) granulated sugar
4 large eggs (200 grams), room
temperature
2½ cups (313 grams) all-purpose fl our
½ cup (43 grams) unsweetened cocoa powder
1 teaspoon (5 grams) baking soda
½ teaspoon (1.5 grams) kosher salt
1 cup (240 grams) whole buttermilk
1 (1-ounce) bottle (30 grams) liquid red
food coloring
1 tablespoon (15 grams) distilled white vinegar2 teaspoons (8 grams) vanilla extract
Ermine Icing (recipe follows)- Preheat oven to 350°F (180°C). Butter and
fl our 3 (8-inch) round cake pans. - In the bowl of a stand mixer fi tted with the
paddle attachment, beat butter and sugar at
medium speed until fl uff y, 3 to 4 minutes,
stopping to scrape sides of bowl. Add eggs, one
at a time, beating well after each addition. - In a medium bowl, whisk together fl our,
cocoa, baking soda, and salt. With mixer on low
speed, gradually add fl our mixture to butter
mixture alternately with buttermilk, beginning
and ending with fl our mixture, beating just
until combined after each addition. Stir in food
coloring, vinegar, and vanilla. Divide batter
among prepared pans, smoothing tops with an
off set spatula. - Bake until a wooden pick inserted in center
comes out clean, 28 to 30 minutes. Let cool
in pans for 10 minutes. Remove from pans,
and let cool completely on wire racks. Trim
each layer fl at; reserve trimmings for garnish.
Spread Ermine Icing between layers and on top
of cake. Spread a thin layer of Ermine Icing on
sides of cake; using a bench scraper, smooth
icing, leaving sides of cake exposed. Crumble
reserved cake trimmings on top of cake. Store
in an airtight container.
ERMINE ICING
Makes about 3 cups5 tablespoons (40 grams) all-purpose fl our
1 cup (240 grams) cold whole milk
2 teaspoons (8 grams) vanilla extract
¼ teaspoon kosher salt
1 cup (227 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar- In a small saucepan, cook fl our and milk
over medium heat, whisking constantly, until
thickened and pudding-like and an instant-read
thermometer registers 170°F (77°C), 4 to
5 minutes. Remove from heat, and whisk in
vanilla and salt. Pour into a small bowl; cover
with a piece of plastic wrap, pressing wrap
directly onto surface to prevent a skin from
forming. Refrigerate until completely cool,
about 1 hour. - In the bowl of a stand mixer fi tted with
paddle attachment, beat butter until creamy
and smooth, about 2 minutes. With mixer on
medium speed, slowly add sugar, and beat until
smooth and fl uff y, 6 to 7 minutes. Slowly add
cooled fl our mixture to butter mixture, and
beat until light and fl uff y. (It should look like
whipped cream.) Use immediately.