Bake from Scratch One-Layer Cakes 2018

Bake from Scratch is a celebration of all things baking. A seasonal publication from Hoffman Media, this magazine is brimming with stunning photography, easy-to-follow recipes, techniques for creating beautiful, artisan baked goods, and endless inspiration for home bakers.

United States
Hoffman Media
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6 Issues

in this issue

1 min

THERE’S A SUBTLE elegance and unique appeal to the one-layer cake. Thriving on simplicity, it’s simultaneously impressive and humble, refined and understated. This special issue of Bake from Scratch is our tribute to the cornerstone of cake baking: the one-layer cake. You don’t need towering layers or over-the-top garnishes to progress as a baker or impress your friends and family. We’ve stripped away all the lavish frills to capture the true beauty of cake in its most basic form—but rest assured, there’s nothing basic about these recipes! This collection features 48 of our all-time favorite one-layer cake recipes for delicious baking year-round, whatever the occasion. Whether you need a convenient option to whip up for a crowd, or you’re just craving a homemade, frosting-slathered slice, we have the one-layer cake for…

39 min
everyday cakes

COCONUT BUTTERMILK POUND CAKE Makes 2 (9x5-inch) loaves Fluffy, moist, and filled with all kinds of coconut, this loaf is a true crowd-pleaser. Don’t skip the toasted flakes on top—the subtle crunch makes this cake absolutely irresistible. 1½ cups (340 grams) unsalted butter, softened3 cups (600 grams) granulated sugar5 large eggs (250 grams)3 cups (375 grams) all-purpose flour2 teaspoons (6 grams) kosher salt1 teaspoon (5 grams) baking powder1 cup (240 grams) whole buttermilk2 cups (120 grams) sweetened flaked coconut, toasted and divided2 teaspoons (8 grams) vanilla extract3 cups (360 grams) confectioners’ sugar¼ cup (60 grams) unsweetened coconut milk1 tablespoon (15 grams) fresh lemon juice 1. Butter and flour 2 (9x5-inch) loaf pans. Line pans with parchment paper, letting excess extend over sides of pan. Butter and flour pans again. 2. In the bowl of a…

15 min
bundt cakes – and – tube cakes

DOUBLE CHOCOLATE SPICE BUNDT CAKE Makes 1 (12-to 15-cup) Bundt cake This chocolate-on-chocolate Bundt gets an undertone of warm, cozy spice from chai tea-infused milk. Just one slice will have the chocolate lover in your life begging for more! 1 cup (240 grams) whole milk2 chai tea bags (6 grams)1 cup (227 grams) unsalted butter, softened1½ cups (330 grams) firmly packed dark brown sugar3 large eggs (150 grams)3 cups (375 grams) all-purpose flour¾ teaspoon (3.75 grams) baking powder½ teaspoon (2.5 grams) baking soda½ teaspoon (1.5 grams) kosher salt1 cup (240 grams) whole buttermilk8 ounces (225 grams) 70% cacao dark chocolate, finely chopped1 cup (170 grams) semisweet chocolate chips, melted and slightly cooled1 teaspoon (4 grams) vanilla extractBittersweet Chocolate Glaze (recipe follows) 1. Preheat oven to 300°F (150°C). Butter and flour a 12-to 15-cup Bundt…

13 min
cast iron cakes and upside-down cakes

BLACKBERRY-ALMOND UPSIDE-DOWN CAKE Makes 1 (9-inch) cake A finishing touch of sugar-coated sliced almonds gives this sweet berry-topped cake a tempting crunch. ½ cup (113 grams) unsalted butter, softened1 cup plus 2 tablespoons (224 grams) granulated sugar3 large eggs (150 grams)½ teaspoon (2 grams) almond extract1½ cups (187 grams) cake flour1 teaspoon (5 grams) baking powder¼ teaspoon kosher salt½ cup plus 2 tablespoons (150 grams) whole buttermilk1⅓ cups (150 grams) sliced toasted almonds, divided½ cup (113 grams) unsalted butter, melted and divided1¼ cups (275 grams) firmly packed light brown sugar, divided4 to 5 cups (680 to 850 grams) fresh blackberries 1. Preheat oven to 350°F (180°C). Butter and flour a 9-inch round cake pan. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and granulated sugar at medium…

14 min
coffee cakes – and – crumb cake s

CARAMEL PECAN BANANA COFFEE CAKE Makes 1 (9-inch) cake In this delicious coffee cake, praline pecans meet bananas Foster, a decadent dessert created at New Orleans’ Brennan’s Restaurant in 1951. ½ cup (113 grams) unsalted butter, softened1 cup (200 grams) granulated sugar2 large eggs (100 grams)1 cup (227 grams) mashed ripe banana½ cup (120 grams) sour cream1 teaspoon (4 grams) vanilla extract1½ cups (188 grams) all-purpose flour1 teaspoon (5 grams) baking powder½ teaspoon (1.5 grams) kosher saltCaramel (recipe follows), divided½ cup (57 grams) chopped pecansBrown Sugar Cinnamon Topping (recipe follows) 1. Preheat oven to 350°F (180°C). Butter and flour a 9-inch round cake pan. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of…