The Cake Mix Doctor®’s

25 BEST BIRTHDAY CAKES

Easy Luscious Layer Cakes, Plus Frostings, Icings, Tips, and More

By Anne Byrn

Workman Publishing, New York

Copyright © 2011 by Anne Byrn

The Cake Mix Doctor is a registered trademark of Anne Byrn.

All rights reserved. No portion of this book may be reproduced—mechanically, electronically, or by any other means, including photocopying—without written permission of the publisher.

The Cake Mix Doctor’s 25 Best Birthday Cakes is a compilation of selected recipes previously published in The Cake Mix Doctor, Chocolate from the Cake Mix Doctor, Cupcakes from the Cake Mix Doctor, What Can I Bring? Cookbook, The Cake Mix Doctor Returns, and The Cake Mix Doctor Bakes Gluten-Free.

eISBN 978-0-7611-6348-0

Cover design by Jean-Marc Troadec
Author photo by Deborah Ory
Cake silos © Ben Fink

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CONTENTS

A Delicious Tradition

My Favorite Birthday Cake

Easy Ways to Decorate a Birthday Cake

Bride’s Cake with Raspberry Filling and White Chocolate Frosting

Melting White Chocolate

Lemon Lover’s Layer Cake with Lemon Cream Cheese Frosting

Easy Coconut Refrigerator Cake

Light the Candles and Make a Wish!

The Best Red Velvet Cake

How to Frost a Red Velvet Cake

Cookies and Cream Cake

Sixty-Minute Caramel Cake

Hummingbird Cake

Pineapple Carrot Cake with Cinnamon Cream Cheese Frosting

Strawberry Refrigerator Cake

Fresh Orange Birthday Cake

Peanut Butter Cake with Fluffy Chocolate Frosting

Dress Up the Birthday Cake—It’s Easy

Favorite German Chocolate Cake

The Perfect Chocolate Cake

Martha’s Chocolate Cherry Ice Cream Cake with Hot Fudge Sauce

Gluten-Free Yellow Birthday Cake

Tres Leches Cakes Piled with Strawberries

Barbara’s Chocolate Marble Angel Food Cake

White Sour Cream Cupcakes

Chocolate Buttermilk Cupcakes with Chocolate Fudge Marshmallow Frosting

The Best Birthday Cupcakes with Two Frostings

You Say It’s Your Birthday

Red Velvet Cupcakes with White Chocolate Peppermint Cream Cheese Frosting

Ice Cream Cone Cakes

Birthday Cake for a Crowd

Pineapple Upside-Down Cake

More Treats from the Cake Mix Doctor!

A DELICIOUS TRADITION

Nothing says Happy Birthday like a festive birthday cake. The balloons and brightly colored decorations may indicate there’s a party happening, but when the room darkens and the cake appears, candles glowing, WOW!—it’s memorable. When I was young, I remember planning my birthday cake months in advance, selecting the flavor—mostly chocolate—the shape, and the decorations. My mother let us choose our special cake, and I’ve continued that tradition, weaving it into our family fabric. My children know exactly what their birthday cakes will be.

Even my husband asks for his favorite—coconut cake—which was the cake he loved and requested as a child, and since his birthday is in December, it is a cake that fits the season, the menus, and the merriment of the month. It’s funny, you may try to avoid the birthday limelight when you age, but there is no escaping the wonder of your birthday cake.

How to bring these traditions into your life? It’s simple. Bake my easy and delicious birthday cakes for your family and friends. They begin with a mix, but you add a few fresh ingredients and a quick homemade frosting, and ta-da—a masterpiece is born. Choose traditional yellow cake with fluffy chocolate frosting or a red velvet, caramel, German chocolate; or carrot, angel food, pineapple upside-down; or possibly chocolate buttermilk cupcakes. You can’t go wrong! Expect to serve up seconds (and maybe even thirds).

I hope baking my cakes becomes a yearly tradition in your household, too. After all, it’s not a birthday without your favorite cake, plenty of candles, and a birthday wish that may hopefully come true!

My Favorite Birthday Cake

PREP: 8 minutes
BAKE: 30 to 35 minutes
COOL: 40 minutes

Here’s a pretty cake to slice into; it’s moist and people of all ages love it. My frosting of choice for birthdays is a chocolate pan frosting, an easy cooked frosting my mother always spread on our childhood birthday cakes—a little nostalgia in every bite. Serves 16

FOR THE CAKE

Vegetable oil spray, for misting the pans

Flour, for dusting the pans

1 package (18.25 ounces) plain yellow cake mix

1 package (3.4 ounces) vanilla instant pudding mix

1¼ cups whole milk

½ cup vegetable oil

3 large eggs

1 teaspoon pure vanilla extract

FOR THE CHOCOLATE PAN FROSTING

8 tablespoons (1 stick) butter

4 tablespoons unsweetened cocoa powder

¹/₃ cup whole milk, or more if needed

3½ cups confectioners’ sugar, sifted

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.

2. Place the cake mix, pudding mix, the 1¼ cups of milk, and the oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Divide the batter evenly between the 2 prepared pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.

3. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 30 to 35 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 10 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another wire rack so that the layers are right side up. Let the layers cool completely, about 30 minutes longer.

4. Meanwhile, make the chocolate pan frosting: Melt the butter in a mediumsize saucepan over low heat, 2 to 3 minutes. Stir in the cocoa powder and the ¹/₃ cup of milk. Cook, stirring, until the mixture thickens and just begins to come to a boil, 1 minute longer. Remove the pan from the heat. Stir in the 3 cups of the confectioners’ sugar a bit at a time, adding up to ½ cup more sugar or more milk if needed, until the frosting is thickened and smooth.

5. To assemble the cake, transfer one layer, right side up, to a serving plate and spread some of the frosting over the top. Place the second cake layer, right side up, on top of the first, then spread the remaining frosting over the top and side of the cake, working with smooth, clean strokes.

KEEP IT FRESH! Store the cake, in a cake saver or under a glass dome, at room temperature for up to one week. Or freeze it, wrapped in aluminum foil or in a cake server, for up to six months. Let the cake thaw overnight in the refrigerator before serving.

THE CAKE MIX DOCTOR SAYS: The beauty of My Favorite Birthday Cake is that it is a keeper, should there be any leftovers. It will stay moist for a week stored at room temperature (the hard frosting seals in the moisture).

If you want to add some nuts, such as chopped toasted pecans or slivered toasted almonds, to the top of the cake, do so while the frosting is still warm.

Easy Ways to Decorate a Birthday Cake

If you have never taken a cake-decorating class in your life but you want to dress up a birthday cake with more than supermarket candles here are some ideas:

Make a letter cake. Bake a cake in a 13 by 9–inch pan. When the cake is cool, cut it to form the initial of the honoree’s first name. Then frost the cake and cover it with grated chocolate or candy sprinkles.

Choose a fluffy frosting. Fluffy looks more festive than a sleek ganache or silky glaze. Using a metal icing spatula, lightly frost the cake, then create a decorative effect by spreading more frosting on top in circles, as though you were waxing a car.

Spell it out. Pipe on a happy birthday greeting using a supermarket squeeze tube of icing or a thick cream cheese frosting that has been well chilled. Don’t own a pastry bag? Place the frosting in a resealable plastic bag. Seal the bag, snip off a tiny corner, and squeeze out the frosting. Practice writing first on a piece of waxed paper.

Say it with flowers. Surround the base of the cake with a necklace of fresh blossoms, or poke a small hole in the top of the cake and stick a cluster of sweetheart roses, or one large beautiful peach rose snipped off its stem, in the hole. Be sure to choose nonpoisonous, nonsprayed flowers like roses, hibiscus, honeysuckle, daylilies, pansies, lilacs, nasturtiums, tulips, and violets.

Add some candy. Scatter the birthday boy’s or girl’s favorite candies on top of the cake, be they crushed peppermints, chopped toffee bars, or M&M’s.

Tie on a ribbon. Waterproof ribbon is best. Run it along the bottom of the cake, pressing it into the frosting. Remove the ribbon before slicing the cake.

Use candle holders. Pretty holders raise the candles off the cake and add a decorative effect. You’ll find them at gift stores and where silver and crystal are sold.

Other Fun, Fast Decorations

Mint leaves

Fruit leathers cut into decorative shapes

Coconut—plain or toasted

Sliced toasted almonds pressed onto the side of the cake

Rose petals on the platter

Fruit slices and spirals when there’s fruit in the cake recipe

Bride’s Cake with Raspberry Filling and White Chocolate Frosting

PREP: 15 minutes
BAKE: 27 to 29 minutes
COOL: 40 minutes

I know caterers who pair raspberries and white chocolate in grand wedding cakes, but grand cakes are not always possible to pull off in your home kitchen. Yet, you can easily handle this recipe to make a cake for a smaller wedding, engagement party, bridal shower, or fancy birthday party. The cake bakes up pale, pale yellow but has a lovely flavor, and the filling is just the right complement to the white chocolate frosting. Serves 16

FOR THE CAKE

Vegetable oil spray, for misting the pans

Flour, for dusting the pans

1 package (18.25 ounces) plain white cake mix

1 cup milk

8 tablespoons (1 stick) butter, melted

3 large eggs

2 teaspoons pure vanilla extract

FOR THE WHITE CHOCOLATE FROSTING AND THE FILLING

6 ounces white chocolate, coarsely chopped

1 package (8 ounces) cream cheese, at room temperature

4 tablespoons (½ stick) butter, at room temperature

1 teaspoon pure vanilla extract

3½ cups confectioners’ sugar, sifted

¼ cup seedless raspberry jam

1 cup fresh raspberries, rinsed and drained

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.

2. Place the cake mix, milk, melted butter, eggs, and the 2 teaspoons of vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Divide the batter evenly between the 2 prepared pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.

3. Bake the cake layers until they are light brown and the tops spring back when lightly pressed with a finger, 27 to 29 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 10 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another wire rack so that the layers are right side up. Let the layers cool completely, about 30 minutes longer.

4. Meanwhile, make the white chocolate frosting: Place the white chocolate in a small microwave-safe glass bowl and microwave it on high power until melted, 1 minute. Remove the bowl from the microwave and stir the white chocolate with a wooden spoon or a rubber spatula until it is smooth. Set the chocolate aside to cool.

5. Place the cream cheese and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine and add the melted white chocolate. Beat with the mixer on low speed until just combined, 30 seconds. Add the 1 teaspoon of vanilla and 3 cups of the confectioners’ sugar a bit at a time, beating on low speed until the sugar is incorporated, 30 seconds. Increase the mixer speed to medium and beat the frosting until it is fluffy, 1 minute longer, adding up to ½ cup more confectioners’ sugar if the frosting is too thin.

6. To assemble the cake, transfer one layer, right side up, to a serving plate. Spread the top with a thin layer of the frosting, then using a spatula, spread the raspberry jam over the frosting. Place the second cake layer, right side up, on top of the jam. Spread the remaining frosting over the top and side of the cake, working with smooth, clean strokes.

7. Garnish the cake with the fresh raspberries. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 20 minutes.

KEEP IT FRESH! Store the cake, in a cake saver or loosely covered with waxed paper, in the refrigerator for up to one week. Or freeze the cake, wrapped in aluminum foil or in a cake server, for up to six months. Let the cake thaw overnight in the refrigerator before serving.

THE CAKE MIX DOCTOR SAYS: Vary the flavor of this cake by changing the type of jam you sandwich in between the layers. Peach or apricot jam would be delicious.

Melting White Chocolate

When it comes to melting chocolate, white or dark, there is no safer place than the microwave. Keep the time short, the setting on high, and stir frequently, and you’ll have a creamy mass of molten chocolate in no time. Chop the chocolate into pieces before melting it and it will take even less time. The tricky part about melting white chocolate is that it will still hold its shape when it has melted, so watch the time and then once it’s out of the microwave stir it for thirty to forty seconds until it’s smooth.

Should you want to forgo the microwave, place white chocolate pieces in a nonstick saucepan over low heat and stir them constantly for three to four minutes. Remove the pan from the heat and continue stirring the chocolate until it is thoroughly melted and smooth.

Lemon Lover’s Layer Cake with Lemon Cream Cheese Frosting

PREP: 25 minutes
BAKE: 25 to 30 minutes
COOL: 30 minutes

If you love lemon you’ll love this cake flavored with lemon yogurt and pudding and fresh lemon juice and zest. The frosting is my lighter cream cheese version made with lemon juice and zest. Serve it with a scoop of raspberry sorbet. Serves 12 to 16

FOR THE CAKE

Vegetable oil spray, for misting the pans

Flour, for dusting the pans

1 medium-size lemon

1 package (18.25 ounces) plain yellow or vanilla cake mix

1 package (3.4 ounces) lemon instant pudding mix

1 container (6 ounces; ¾ cup) low-fat lemon yogurt

¾ cup water

½ cup vegetable oil

4 large eggs

FOR THE LEMON CREAM CHEESE FROSTING

4 ounces (half of an 8-ounce package) reduced-fat cream cheese, at room temperature

8 tablespoons (1 stick) butter, at room temperature

4 cups confectioners’ sugar, sifted

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.

2. Rinse the lemon and pat it dry with paper towels. Grate enough zest to measure 2 teaspoons. Set 1 teaspoon of zest aside for the frosting. Cut the lemon in half and squeeze the juice into a bowl; you will need 1 tablespoon plus 2 teaspoons. Set 2 teaspoons of the juice aside for the frosting.

3. Place the cake mix, pudding mix, yogurt, water, oil, eggs, 1 teaspoon of lemon zest, and 1 tablespoon of lemon juice in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should be thick and look well blended. Divide the cake batter evenly between the 2 prepared pans, smoothing the tops with the rubber spatula. Place the cake pans in the oven side by side.

4. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 25 to 30 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 10 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another wire rack so that the layers are right side up. Let the layers cool completely, about 20 minutes longer.

5. Meanwhile, make the lemon cream cheese frosting: Place the cream cheese and butter in a medium-size bowl and beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine and add the reserved 1 teaspoon of lemon zest and 2 teaspoons of lemon juice and 2 cups of the confectioners’ sugar, then beat with the mixer on low speed until combined, 30 seconds. Add 1½ cups of the remaining confectioners’ sugar and beat until smooth and spreadable, 30 seconds. Increase the mixer speed to high and beat, adding the remaining ½ cup of confectioners’ sugar if needed to make the frosting thick and fluffy, 1 minute longer.

6. To assemble the cake, transfer one layer, right side up, to a serving plate and spread some of the frosting over the top. Place the second cake layer, right side up, on top of the first, then spread the remaining frosting over the top and side of the cake, working with smooth, clean strokes. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 20 minutes.

KEEP IT FRESH! If your kitchen is warm, store the cake in a cake saver in the refrigerator for up to three days. You can store a covered cake on the counter for 24 hours if the kitchen is cool, then place the cake in the refrigerator. Freeze the cake, in a cake saver, for up to six months. Let the cake thaw overnight in the refrigerator before serving.

Easy Coconut Refrigerator Cake

PREP: 35 minutes
BAKE: 18 to 23 minutes
COOL: 20 minutes

I’ve always said that coconut refrigerator or icebox cakes—the cakes you assemble then stash in the fridge for several days until the frosting has a chance to soak into the cake—are the perfect cakes to bake for company because you can make them days in advance. Yet, the coconut cake in my first Cake Mix Doctor, Grandma’s Coconut Icebox Cake, was often a pain to assemble because the icing slipped down the cake when you tried to spread it. (The icing firmed up fine once it was chilled.) This cake from Sandra Lacey is much easier to prepare, and the secret to its ease is the whipped topping she adds to the sour cream frosting. The frosting spreads beautifully on the six-layer cake and doesn’t slip at all. A tall, picture-perfect cake, it’s just the treat for special birthdays, winter holidays, Easter, or even a summer barbecue with family. Serves 12 to 16

FOR THE CAKE

Vegetable oil spray, for misting the pans

Flour, for dusting the pans

1 package (18.25 ounces) plain white cake mix

1 cup milk

½ cup cream of coconut, plus more cream of coconut for brushing the baked layers (see Note)

3 large eggs

FOR THE FROSTING AND THE GARNISH

2 cups (16 ounces) reduced-fat sour cream

1¾ cups granulated sugar

1 container (8 ounces) frozen whipped topping, thawed

3½ to 4 cups sweetened or unsweetened flaked coconut

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist three 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.

2. Place the cake mix, milk, the ½ cup of cream of coconut, and the eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Divide the batter evenly among the 3 prepared pans, about 1½ cups of batter per pan, smoothing the tops with the rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place 2 pans on that rack and the third in the center of the rack above.

3. Bake the cake layers until they are light brown and the tops spring back when lightly pressed with a finger, 18 to 23 minutes. The cake layer on the higher rack may bake faster so test it for doneness first.

4. While the cakes bake, make the frosting: Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1½ minutes. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer. Add the whipped topping and beat on low speed until well blended. Stir in 3 cups of the coconut and beat on low speed until mixed. Place the frosting in the refrigerator to chill for at least 10 minutes.

5. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another wire rack so that the layers are right side up. While the layers cool, if desired, use a small brush to gently brush the tops with the remaining cream of coconut. Let the layers cool completely, about 15 minutes longer. When the layers are cool, using a large serrated knife, cut each layer in half horizontally to make 6 layers.

6. To assemble the cake, transfer one layer, cut side up, to a serving plate. Spread the top with a heaping ²/₃ cup of frosting. Place another cake layer, cut side up, on top of the first layer and frost the top with ²/₃ cup of frosting. Repeat with the remaining cake layers and then frost the top and side of the cake. Sprinkle ½ to 1 cup of flaked coconut on top of the cake for garnish.

NOTE: In the supermarket you’ll find cream of coconut with the ingredients for tropical drinks. It is often sold in 8.5 ounce cans. Be sure and shake the can before opening it and stir the contents since they settle in storage. You can brush some of the remaining cream of coconut onto the cake layers as they cool.

KEEP IT FRESH! Store the cake, in a cake saver, in the refrigerator for up to one week. This cake does not freeze well.

Light the Candles and Make a Wish!

Once a birthday cake is garnished, the candles are ready to be lit. Start with the inside candles and work toward the outside of the cake to prevent burning your hand. Usually it’s one candle per year for most children’s birthdays and one candle per decade for everyone twenty and up. Remind the birthday honoree to make a secret wish before blowing out the candles. Some cooks whisper a birthday wish to a child as the cake is carried to the table.

Birthday layer cakes slice best with a long, thin knife. Dip the knife into hot water, dry it, then cut the cake. Wipe off the knife between slices for the neatest job. Use a serrated knife for angel food cakes or any cake with a more delicate crumb texture. And don’t forget to sing “Happy Birthday”!

The Best Red Velvet Cake

PREP: 30 minutes
BAKE: 17 to 21 minutes
COOL: 20 minutes

A red velvet cake on a potluck table is like a rock star on tour. People gravitate toward it, swoon over it, fight for a slice. Shocking red with just a hint of chocolate, this cake seems all flash. What is it about the red velvet that warrants so much attention? The moist cake? The rich cream cheese frosting? Guess you have to answer that yourself. This version from a reader in Nashville is one of my favorites. It will be the star of your next birthday party. Serves 12 to 16

FOR THE CAKE

Solid vegetable oil shortening, for greasing the pans

Flour, for dusting the pans

1 package (18.25 ounces) plain butter recipe golden cake mix

2½ tablespoons unsweetened cocoa powder

1¹/₃ cups buttermilk

1 bottle (1 ounce) red food coloring

8 tablespoons (1 stick) unsalted butter, melted

3 large eggs

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1 tablespoon distilled white vinegar

FOR THE CREAM CHEESE FROSTING

1 package (8 ounces) reduced-fat cream cheese, at room temperature

8 tablespoons (1 stick) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

4 cups confectioners’ sugar, sifted

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust them with flour. Shake out the excess flour and set the pans aside.

2. Place the cake mix, cocoa powder, buttermilk, food coloring, melted butter, eggs, 1 teaspoon of vanilla, and the baking soda and vinegar in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Divide the batter evenly among the 3 prepared cake pans, about 1½ cups of batter per pan, smoothing the tops with the rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place 2 pans on that rack and the third in the center of the rack above.

3. Bake the cake layers until they just start to pull away from the side of the pans and the tops spring back when lightly pressed with a finger, 17 to 21 minutes. The cake layer on the higher rack may bake faster so test it for doneness first. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another wire rack so that the layers are right side up. Let the layers cool completely, about 15 minutes longer.

4. Meanwhile, make the cream cheese frosting: Place the cream cheese and room temperature butter in a medium-size mixing bowl and beat with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Stop the machine and scrape down the side of the bowl with a rubber spatula. Add the 1 teaspoon of vanilla and the confectioners’ sugar a bit at a time, beating with the mixer on medium speed until the confectioners’ sugar is well incorporated. Increase the mixer speed to high and beat the frosting for 1 minute longer.

5. To assemble the cake, transfer one cake layer, right side up, to a serving plate and spread some of the frosting over the top. Place a second cake layer, right side up, on top of the first and frost the top. Repeat with the third layer. Frost the side of the cake with a thin coat just to seal the crumbs. Then, using the remaining frosting, go back over the side and liberally frost it, working with smooth, clean strokes. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 20 minutes.

KEEP IT FRESH! Store the cake, in a cake saver or loosely covered with waxed paper, in the refrigerator for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight in the refrigerator before serving.

How to Frost a Red Velvet Cake

Until you try it, frosting a red velvet cake might seem like no big deal. But then it happens—the crumbs mix with the cream cheese frosting and the frosting turns pink from the red food coloring in the cake. The more you try to smooth over the pink frosting, the more the rest of the frosting turns pink. And you wind up with a red and pink velvet cake.

To keep this from happening you can plan ahead. First, grease the pans with solid vegetable shortening and dust them with flour. This forms a crust on the outside of the layers, and the crumbs are much less likely to rub off into the frosting. You can frost the cake with ease.

Second, frost the cake first with a thin skim coat of frosting, then go back and refrost the cake on top of this with a more generous hand. The skim coat seals in the crumbs and you can frost with no worries. To make an even more impenetrable crust, chill the cake for about ten minutes after applying the skim coating of frosting, then continue frosting.

Cookies and Cream Cake

PREP: 15 minutes
BAKE: 28 to 32 minutes
COOL: 40 minutes

This is hands down the most kid-friendly cake recipe I know. Then again, adults smile when they eat it, too. Who wouldn’t like crushed chocolate sandwich cookies folded into cake layers that are sandwiched together with whipped cream containing more crushed cookies? Leigh Anne McInerney, of Libertyville, Illinois, gets the credit for this recipe. She makes hers in two layers while I slice the layers in half to create a four-layer cake: either way—delicious. Serves 16

18 chocolate sandwich cookies, or more cookies, if needed

Vegetable oil spray, for misting the pans

Flour, for dusting the pans

1 package (18.25 ounces) white cake mix with pudding

1 cup water

½ cup vegetable oil

3 large eggs

2 cups heavy (whipping) cream

1. Working in batches, place the 18 chocolate sandwich cookies in a food processor and run the machine until the cookies are reduced to crumbs; you should have 2¼ cups. If not, process enough additional cookies to yield 2¼ cups. Set the cookie crumbs aside.

2. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.

3. Place the cake mix, water, oil, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Fold in 1 cup of the cookie crumbs until well distributed. Divide the batter evenly between the 2 prepared pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.

4. While the cake bakes, place a large mixing bowl and electric mixer beaters in the refrigerator. You will use these to make the whipped cream.

5. Bake the cake layers until the tops spring back when lightly pressed with a finger, 28 to 32 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 10 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another wire rack so that the layers are right side up. Let the layers cool completely, about 30 minutes longer.

6. Make the whipped cream: Pour the cream into the chilled bowl and beat it with an electric mixer on high speed until stiff peaks form, 2½ to 3½ minutes. Gently fold in 1 cup of cookie crumbs, distributing them evenly. Refrigerate the whipped cream until the cake has cooled completely.

7. Using a long serrated knife or a long piece of unflavored dental floss, carefully slice each cake layer in half crosswise to make 4 layers. Place the bottom half of one cake layer, cut side up, on a serving plate and spread some of the whipped cream over it. Place the top half of the layer, cut side down, on top and spread it with whipped cream. Place the bottom half of the second layer, cut side up, on top of the first layer and spread some whipped cream over it. Place the top half of the second layer on top, cut side down. Working with clean, smooth strokes, spread the top and side of the cake with the remaining whipped cream.

8. Sprinkle the remaining ¼ cup of cookie crumbs on top of the cake. Place the cake in a cake saver or under a glass dome and refrigerate it until time to serve.

KEEP IT FRESH! Store the cake, in a cake saver or under a glass dome, in the refrigerator for up to five days.

THE CAKE MIX DOCTOR SAYS: Because chocolate sandwich cookies are sweet (they contain that creamy sugary filling), you don’t need to add any sugar to the whipped cream for the Cookies and Cream Cake.

Sixty-Minute Caramel Cake

PREP: 25 minutes
BAKE: 28 to 32 minutes
COOL: 30 minutes

A good caramel cake is one of my all-time favorite desserts, yet to make it the traditional way often seems too time-consuming. This recipe is my shortcut. To save precious time, get the frosting ingredients measured and in the pan while the cake is baking. Then, while the cake cools, you can prepare the frosting. If you add slightly less confectioners’ sugar than the recipe calls for, you can work ahead, because the frosting will not be so thick and will not set up as quickly. Serves 12

FOR THE CAKE

Vegetable oil spray, for misting the pans

Flour, for dusting the pans

1 package (18.25 ounces) plain yellow cake mix

1 package (3.4 ounces) vanilla instant pudding mix

1 cup milk

1 cup vegetable oil

4 large eggs

1 teaspoon pure vanilla extract

FOR THE CARAMEL FROSTING

8 tablespoons (1 stick) butter

½ cup lightly packed light brown sugar

½ cup lightly packed dark brown sugar

¼ cup plus 2 tablespoons milk, or more as needed

2 cups confectioners’ sugar, sifted

1 teaspoon pure vanilla extract

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.

2. Place the cake mix, pudding mix, 1 cup of milk, and the oil, eggs, and 1 teaspoon of vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 to 45 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1½ minutes longer, scraping down the side of the bowl again if needed. Divide the batter evenly between the 2 prepared pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.

3. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 28 to 32 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 10 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another wire rack so that the layers are right side up. Let the layers cool completely, about 20 minutes longer.

4. While the layers are cooling, make the caramel frosting: Place the butter and brown sugars in a heavy medium-size saucepan over medium heat. Cook, stirring, until the mixture comes to a boil, about 2 minutes. Add the ¼ cup and 2 tablespoons of milk, stir, and let the mixture return to a boil, then remove the pan from the heat. Add 1½ cups of the confectioners’ sugar and the 1 teaspoon of vanilla and whisk until the frosting is smooth. Add up to ½ cup more confectioners’ sugar but not so much that the frosting thickens and hardens. It should be smooth enough to spread.

5. While the frosting is warm, place one cake layer on a cake plate or the base of a cake saver and ladle a generous spoonful of the warm frosting over it. Using a long metal icing spatula, spread out the frosting. Add more frosting as needed and smooth it out. Place the second cake layer on top of the first and ladle generous spoonfuls of frosting over it, spreading the frosting out while warm; as the frosting cools, it will thicken. Dip the icing spatula into the frosting and remove just enough to easily apply to the side of the cake. Repeat until the side is coated with frosting. Then, repeat the process, adding more frosting to the side of the cake, going around it once again and working with smooth, clean strokes. If the frosting hardens before you have finished covering the cake, place the pan back over low heat and stir the frosting until it softens. Add a little more milk if needed.

KEEP IT FRESH! Store the cake in a cake saver or loosely covered with foil, at room temperature for up to five days. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.

THE CAKE MIX DOCTOR SAYS: Sixty-Minute Caramel Cake is great to tote in hot weather because the frosting hardens and won’t melt. The cake travels well in the car.

Hummingbird Cake

PREP: 10 minutes
BAKE: 30 to 32 minutes
COOL: 40 minutes

This wonderful banana pineapple cake has been around for nearly thirty years, and I used to think its name came from the fact that when you tasted it the flavor was so good it caused you to hum. But the Southern food writers Martha Pearl Villas and her son Jim Villas say the cake might have gotten its name because it is so sweet and hummingbirds are known for their love of sugar water. I briefly thought about renaming this cake the Banana Banshee Cake when my infant John wailed impatiently as he watched me slather on the frosting. But once I fed him a nibble, a smile broke through and he was humming. Serves 16

FOR THE CAKE

Vegetable oil spray, for misting the pans

Flour, for dusting the pans

1 package (18.25 ounces) plain yellow cake mix

1 can (8 ounces) crushed pineapple packed in juice

2 medium-size or 3 small ripe bananas, peeled and mashed (1 cup)

½ cup water

½ cup vegetable oil

3 large eggs

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

FOR THE CREAM CHEESE FROSTING AND THE TOPPING

1 package (8 ounces) cream cheese, at room temperature

8 tablespoons (1 stick) butter, at room temperature

1 teaspoon pure vanilla extract

3¼ cups confectioners’ sugar, sifted

½ cup chopped pecans, toasted

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.

2. Place the cake mix, pineapple with its juice, bananas, water, oil, eggs, 1 teaspoon of vanilla, and the cinnamon in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look thick and the fruit well blended. Divide the batter evenly between the 2 prepared pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.

3. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 30 to 32 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 10 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another wire rack so that the layers are right side up. Let the layers cool completely, about 30 minutes longer.

4. Meanwhile, make the cream cheese frosting: Place the cream cheese and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine and add the 1 teaspoon of the vanilla and the confectioners’ sugar a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until it is fluffy, 1 minute longer.

5. To assemble the cake, transfer one layer, right side up, to a serving plate and spread some of the frosting over the top. Place the second cake layer, right side up, on top of the first, then spread the remaining frosting over the top and side of the cake, working with smooth, clean strokes. Sprinkle the toasted pecans on top of the cake. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 20 minutes.

KEEP IT FRESH! Store the cake, in a cake saver or loosely covered with waxed paper, in the refrigerator for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight in the refrigerator before serving.

THE CAKE MIX DOCTOR SAYS: You can make the Hummingbird Cake with a pudding-enhanced mix but it will be a heavier cake than if you use a mix without pudding added to it. Both the pineapple and the bananas add a lot of weight to the cake.

Be sure to toast the pecans before sprinkling them on the frosting. Toasting is such a simple step and it brings out the flavor in the nuts. To do this, preheat the oven to 350°F. Spread the pecans out in a single layer on a rimmed baking sheet and bake them until fragrant, two to three minutes.

Pineapple Carrot Cake with Cinnamon Cream Cheese Frosting

PREP: 35 to 40 minutes
BAKE: 30 to 35 minutes
COOL: 25 minutes

Nicole Benitez of Silver City, New Mexico, sent me this recipe several years ago. She baked it for a friend who loves carrot cake. I followed Nicole’s recipe and thought it needed a little more cinnamon and a splash of vanilla. Then I frosted the cake with a cream cheese frosting that is rich and creamy but not so heavy as the original. That leaves room for the smorgasbord of goodies in the cake—grated carrots, crushed pineapple, walnuts, coconut, and spices. Bake this cake for a friend’s birthday most any time of the year. Serves 12 to 16

FOR THE CAKE

Vegetable oil spray, for misting the pans

Flour, for dusting the pans

1 package (18.25 ounces) plain white or yellow cake mix

1 package (3.4 ounces) vanilla instant pudding mix

1 can (8 ounces) crushed pineapple, with juice

½ cup vegetable oil

1 tablespoon pure vanilla extract

1 tablespoon ground cinnamon

½ teaspoon ground ginger

4 large eggs

2 cups grated carrots

½ cup sweetened flaked coconut

½ cup chopped walnuts

FOR THE CINNAMON CREAM CHEESE FROSTING

4 ounces (half of an 8-ounce package) reduced-fat cream cheese, at room temperature

8 tablespoons (1 stick) butter, at room temperature

1 teaspoon pure vanilla extract

½ teaspoon ground cinnamon

3½ cups confectioners’ sugar, sifted

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.

2. Place the cake mix, pudding mix, pineapple and its juice, oil, 1 tablespoon of vanilla, 1 tablespoon of cinnamon, and the ginger and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1½ to 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Stir in the carrots, coconut, and walnuts until well combined. Divide the cake batter evenly between the 2 prepared pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.

3. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 30 to 35 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another wire rack so that the layers are right side up. Let the layers cool completely, about 20 minutes longer.

4. Meanwhile, make the cinnamon cream cheese frosting: Place the cream cheese, butter, and 1 teaspoon of vanilla in a medium-size mixing bowl and beat with an electric mixer on medium-high speed until combined, about 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Add the ½ teaspoon of cinnamon and 3 cups of the confectioners’ sugar a bit at a time, beating with the mixer on medium speed until the frosting is smooth. If the frosting seems too thin, add up to ½ cup more confectioners’ sugar.

5. To assemble the cake, transfer one layer, right side up, to a serving plate and spread about 1 cup of the frosting over the top. Place the second cake layer, right side up, on top of the first, then spread the remaining frosting over the top and side of the cake, working with smooth, clean strokes. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 20 minutes.

KEEP IT FRESH! Store the cake, in a cake saver or loosely covered with waxed paper, in the refrigerator for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight in the refrigerator before serving.

Strawberry Refrigerator Cake

PREP: 50 minutes
BAKE: 20 to 25 minutes
COOL: 30 minutes

I look at this cake and see the Fourth of July, backyard parties, celebrations—everything that is right in this world. The cake is all simplicity, with freshness and flavor and a lot of pizzazz. My older daughter says this cake might just be her favorite. She has an April birthday and from now on it will be her birthday cake. Spring is just the right season for strawberry cake as flavorful berries start coming into the market then. Many years ago Pam Rector of Hendersonville, Tennessee, sent me a recipe for a similar cake, a refrigerated strawberry cake recipe that originated in Milledgeville, Georgia. I think I have improved on that cake, and I hope you take this recipe as a starting point and feel free to make the cake with sliced peaches or nectarines or raspberries—whatever ripe and delicious fruit is on hand. Serves 12 to 16

FOR THE CAKE

Vegetable oil spray, for misting the pans

Flour, for dusting the pans

1 package (18.25 ounces) plain yellow cake mix

4 ounces (half of an 8-ounce package) reduced-fat cream cheese, at room temperature

1 cup water

½ cup vegetable oil

2 teaspoons pure vanilla extract

4 large eggs

FOR THE FILLING AND THE GARNISH

1 cup (8 ounces) sour cream

1 container (8 ounces) frozen whipped topping, thawed

1½ cups confectioners’ sugar, sifted

2 quarts fresh strawberries, rinsed, drained, and each cut into 3 or 4 slices

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist three 9-inch round baking pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.

2. Place the cake mix, cream cheese, water, oil, vanilla, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 2 minutes longer, scraping down the side of the bowl again if needed. Divide the batter evenly among the 3 prepared cake pans, about 1¾ cups of batter per pan, smoothing the tops with the rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on one rack, place 2 pans on that rack and the third in the center of the rack above.

3. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 20 to 25 minutes. The cake layer on the higher rack may bake faster so test it for doneness first.

4. Meanwhile, make the filling: Place the sour cream, whipped topping, and confectioners’ sugar in another medium-size bowl and beat with an electric mixer on low speed for 15 to 20 seconds. Scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the sour cream filling until fluffy, about 1 minute longer.

5. Transfer the cake pans to wire racks and let the cake layers cool for 15 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another wire rack so that the layers are right side up. Let the layers cool for 15 minutes longer.

6. To assemble the cake, transfer one layer, right side up, to a serving plate. Spoon a heaping cup of the sour cream filling on that layer and, using a knife, spread it not quite to the edge of the cake. Arrange about 1½ cups of sliced strawberries on top of the filling, making sure that you place berries all the way to the edge. Place a second cake layer, right side up, on top of the first, spread a heaping cup of filling over that layer, and arrange about 1½ cups of strawberries on top. Set the remaining strawberries aside for a garnish. Place the third layer of cake, right side up, on top of the second and spread the remaining 1 cup of filling over the top, leaving the side of the cake bare. Place the cake in the refrigerator to chill for up to 4 hours.

7. Just before serving, garnish the top of the cake with the reserved strawberries.

KEEP IT FRESH! Store the cake, in a cake saver or under a glass dome, in the refrigerator for up to two days. Freeze only the cake layers, wrapped in aluminum foil, for up to six months. Let the layers thaw overnight on the counter before making the filling and assembling the cake.

Fresh Orange Birthday Cake

PREP: 30 minutes
BAKE: 18 to 20 minutes
COOL: 20 minutes

A few months after my first book was published, I went on a book tour. And being a true neophyte I really relied on the expertise of the media escorts in each city I visited. In Dallas I was fortunate to have Kathleen Livingston bake my cakes. I will always remember how she garnished my orange Bundt cake with slices of gorgeous red and orange Cara Cara oranges. I had never seen them before, and they looked like slices of a summer sunset. I got back to Dallas recently, and Kathleen and I talked orange cake again. She thought orange cake was the best birthday choice for kids because they like the flavor, few are allergic to it, and it looks great on a cake stand. I came home ready to create the perfect orange birthday cake—for kids of all ages. Here it is. Enjoy it whether you garnish it with fresh oranges, orange gumdrops, or just birthday candles. Serves 12 to 16

FOR THE CAKE

Vegetable oil spray, for misting the pans

Flour, for dusting the pans

1 large orange

About 1 cup orange juice from a carton

1 package (18.25 ounces) plain yellow cake mix

1 package (3.4 ounces) vanilla instant pudding mix

½ cup vegetable oil

1 teaspoon pure vanilla extract

3 large eggs

FOR THE ORANGE CREAM CHEESE FROSTING AND THE GARNISH

1 small orange

8 tablespoons (1 stick) butter, at room temperature

4 ounces (half of an 8-ounce package) cream cheese, at room temperature

1 teaspoon grated orange zest (see Note)

2 teaspoons orange juice, or more as needed

3¾ cups confectioners’ sugar, sifted

12 to 15 fresh orange slices, or gumdrop orange slices

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist three 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.

2. Rinse and pat dry the large orange with paper towels, then grate enough zest to measure 2 to 3 teaspoons. Cut this orange in half and squeeze the juice into a small bowl; you will have about ½ cup of juice. Add enough orange juice from a carton to the fresh orange juice to measure 1¹/₃ cups.

3. Place the cake mix, pudding mix, oil, vanilla, eggs, and orange juice and orange zest in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until well combined and smooth, about 1½ minutes longer, scraping down the side of the bowl again if needed. Divide the batter evenly among the 3 prepared cake pans, about 1¾ cups of batter per pan, smoothing the tops with the rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on one rack, place 2 pans on that rack and the third in the center of the rack above.

4. Bake the cake layers until the tops spring back when lightly pressed with a finger, 18 to 20 minutes. The cake layer on the higher rack may bake faster so test it for doneness first. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another wire rack so that the cakes are right side up. Let the layers cool completely, about 15 minutes longer.

5. Meanwhile, make the orange cream cheese frosting: Rinse and pat dry the small orange with paper towels, then grate enough zest to measure 1 teaspoon. Cut the orange in half and squeeze the juice into a small bowl; you will have 1 to 2 tablespoons of juice, more than you need for the frosting.

6. Place the butter and cream cheese in a medium-size bowl and beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine and add the orange zest, 2 teaspoons of orange juice, and the confectioners’ sugar, a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until fluffy, 1 minute longer. Beat in up to 1 teaspoon more orange juice if the frosting seems too stiff.

7. To assemble the cake, transfer one layer, right side up, to a serving plate and spread some of the frosting over the top. Place a second cake layer, right side up, on top of the first and frost the top. Repeat with the third layer. Use the remaining frosting to frost the side of the cake, working with smooth, clean strokes. Arrange the fresh orange slices around the base of the plate or place gumdrop orange slices on top of the cake. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 20 minutes.

KEEP IT FRESH! Store the cake, in a cake saver or loosely covered with waxed paper, in the refrigerator for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight in the refrigerator before serving.

Peanut Butter Cake with Fluffy Chocolate Frosting

PREP: 5 minutes
BAKE: 23 to 28 minutes
COOL: 40 minutes

Confession time: One morning when Chocolate from the Cake Mix Doctor was nearly completed, I was testing recipes for my newsletter. One was a peanut butter sheet cake with a wonderful crunchy topping that bubbled up under the broiler. I took a single bite and knew I had to make this cake in layers and frost it with a creamy chocolate buttercream frosting. Since I had no peanut butter layer cake on my recipe list, I suppose this cake was meant to be! Serves 16

FOR THE CAKE

Vegetable oil spray, for misting the pans

Flour, for dusting the pans

1 package (18.25 ounces) plain yellow cake mix

1¹/₃ cups water

¹/₃ cup smooth peanut butter

¹/₃ cup vegetable oil

3 large eggs

1 teaspoon pure vanilla extract

FOR THE FLUFFY CHOCOLATE FROSTING AND THE GARNISH

²/₃ cup unsweetened cocoa powder

6 tablespoons boiling water, or more as needed

8 tablespoons (1 stick) butter, at room temperature

1 teaspoon pure vanilla extract

3 cups confectioners’ sugar, sifted, or more as needed

½ cup chopped dry-roasted peanuts

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.

2. Place the cake mix, water, peanut butter, oil, eggs, and 1 teaspoon of vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Divide the batter evenly between the 2 prepared pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.

3. Bake the cake layers until the tops spring back when lightly pressed with a finger, 23 to 28 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 10 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another wire rack so that the layers are right side up. Let the layers cool completely, about 30 minutes longer.

4. Meanwhile, make the fluffy chocolate frosting: Place the cocoa powder in a large mixing bowl, pour the 6 tablespoons of boiling water over it, and stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass. Add the butter and beat with an electric mixer on low speed until the mixture is well combined, 30 seconds. Stop the machine and add the 1 teaspoon of vanilla and the confectioners’ sugar, a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until it is light and fluffy, 2 minutes longer. Add more boiling water, a teaspoon at a time, or more confectioners’ sugar, a tablespoon at a time, if the frosting is too stiff or too thin.

5. To assemble the cake, transfer one layer, right side up, to a serving plate and spread some of the frosting over the top. Place the second cake layer, right side up, on top of the first, then spread the remaining frosting over the top and side of the cake, working with smooth, clean strokes. Scatter the chopped peanuts on top of the cake.

KEEP IT FRESH! Store the cake, in a cake saver or under a glass dome, at room temperature for up to three days, or in the refrigerator for up to one week. Freeze the cake, wrapped in aluminum foil or in a cake saver, for up to six months. Let the cake thaw overnight in the refrigerator before serving.

THE CAKE MIX DOCTOR SAYS: If you like a crunchy texture, use a crunchy peanut butter instead of smooth in this cake.

Dress Up the Birthday Cake—It’s Easy

You don’t have to be a professional to turn out a dazzling birthday cake. Some of my favorite cakes have been those that were simply decorated with candy, flowers, fruit, or just candles. Ingredients in your pantry, your refrigerator, or your garden are the best choices and the most accessible, and they’re even better suited if they match the flavors of the cake and frosting. For example:

Stock up on colorful sugars and sprinkles to decorate cakes and cupcakes. You can spell out words and names on cakes with larger sprinkles. These adhere best to a freshly frosted cake.

Top chocolate cakes with crushed peppermints.

Sprinkle miniature marshmallows and graham cracker pieces atop a chocolate cake for the s’more lover.

Add jelly beans or colorful gumdrops to the top and side of a strawberry or lemon cake.

Crown most any cake with fresh fruit, such as strawberries, cherries, or raspberries.

Top white or angel food cakes with shredded coconut. Tint the coconut a different color by shaking it in a resealable plastic bag with a few drops of food coloring.

Provided they haven’t been sprayed with pesticides, garnish the top and around the base of cakes with violets or nasturtiums from your garden.

Dust cocoa powder, cinnamon, or confectioners’ sugar over a cake using a fine mesh sieve. Get creative and sprinkle on patterns and designs using stencils.

Even the birthday candles themselves can be decorative. Look for long, slender, colorful candles at gift or cookware shops. They look glamorous on any cake and may be reused.

Chocolate curls are the ultimate edible garnish. To make them, run a sharp vegetable peeler in one long stroke over the top of a bar or square of chocolate. The longer the stroke and the warmer the chocolate, the more elegant the curl. But even the curls that break into shavings look pretty piled in the center or scattered across the top of a chocolate cake.

Favorite German Chocolate Cake

PREP: 35 minutes
BAKE: 29 to 33 minutes
COOL: 25 minutes

I used to think German chocolate cake was “guy” cake. You know, it’s big and filling and substantial—the thick prime rib of the dessert cart. And sure enough, when I brought German chocolate cake to a book signing, men fell all over it. When I brought German chocolate cake to a TV station, men fell all over it. But along the way, I began to fall for it, too. This version is my favorite because it uses a German chocolate cake mix; sour cream makes the cake moist; and the cake contains melted German’s chocolate. The frosting is made from scratch by cooking it on top of the stove, as it should be. You can make the frosting even better by toasting the pecans and coconut in the oven ahead of time, but this cake is fantastic without that little touch. Here’s a birthday cake that will please both the guys and the gals. Serves 12 to 16

FOR THE CAKE

Vegetable oil spray, for misting the pans

Flour, for dusting the pans

1 bar (4 ounces) German’s sweet chocolate

1 package (18.25 ounces) plain German chocolate cake mix

¼ cup (half of a 3.4-ounce package) vanilla instant pudding mix

¾ cup water

½ cup reduced-fat sour cream

¼ cup vegetable oil

4 large eggs

FOR THE FROSTING

1 can (12 ounces) evaporated milk, or 1½ cups half-and-half

1½ cups granulated sugar

12 tablespoons (1½ sticks) unsalted butter

4 large egg yolks, lightly beaten

1½ teaspoons pure vanilla extract

2 cups sweetened flaked coconut

1½ cups chopped pecans

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.

2. Chop the German’s chocolate into 1-inch pieces and place them in a small microwave-safe glass bowl. Place the bowl in a microwave oven and microwave on high power until the chocolate melts, 1 to 1½ minutes, stopping the microwave and stirring the chocolate every 30 seconds.

3. Spoon the melted chocolate into a large mixing bowl and add the cake mix, pudding mix, water, sour cream, oil, and eggs. Beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thickened. Divide the cake batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side. Bake the cake layers until the tops spring back when lightly pressed with a finger, 29 to 33 minutes.

4. Meanwhile, make the frosting: Place the evaporated milk, sugar, butter, egg yolks, and vanilla in a large saucepan over medium heat. Cook, stirring constantly, until thickened and golden brown in color, 10 to 12 minutes. Remove from the heat. Stir in the coconut and pecans. Let the frosting cool to room temperature and a spreading consistency, 30 minutes.

5. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another wire rack so that the cakes are right side up. Let the layers cool completely, about 20 minutes longer.

6. To assemble the cake, using a long serrated knife or a long piece of unflavored dental floss, carefully slice each cake layer in half crosswise to make 4 layers. Place the bottom half of one cake layer, cut side up, on a serving plate and spoon about 1 cup of the frosting on top, spreading it evenly to the edge. Place the top half of the layer, cut side down, on top. Add another cup of the frosting and spread it to the edge. Place the bottom half of the second layer, cut side up, on top of the first layer and spread another cup of frosting over it. Place the top half of the second layer, cut side down, on top. Pile the remaining frosting on top of the cake, spreading it out evenly and leaving the side bare.

KEEP IT FRESH! Store the cake, in a cake saver, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cake, wrapped in aluminum foil or in a cake saver, for up to six months. Let the cake thaw overnight in the refrigerator before serving.

The Perfect Chocolate Cake

PREP: 10 minutes
BAKE: 20 to 25 minutes
COOL: 40 minutes

This is our family’s Christmas cake, and it is truly perfect for the special birthdays and holidays in your home, too. It seems that by the time our Christmas dinner rolls around, everyone is so exhausted from the festivities that unless a cake is already made or in progress, it might not be served! Well, this cake is a snap to prepare, and you can make the filling a day ahead as well, so all that’s left the next day is to make the satiny chocolate frosting and assemble the cake. It’s delicious with vanilla or peppermint ice cream. Make sure you place the cake on a special platter or cake stand, perhaps one that belonged to your grandmother. Serves 16

FOR THE CAKE

Vegetable oil spray, for misting the pans

Flour, for dusting the pans

1 package (18.25 ounces) devil’s food cake mix with pudding

1 cup sour cream

¾ cup water

½ cup vegetable oil

4 large eggs

1 teaspoon pure vanilla extract

FOR THE SWEETENED WHIPPED CREAM

1 cup heavy (whipping) cream, chilled

½ cup confectioners’ sugar, sifted

½ teaspoon pure vanilla extract

FOR THE PERFECT CHOCOLATE FROSTING

1 cup semisweet chocolate chips

½ cup half-and-half

1 cup (2 sticks) butter, cut into tablespoons

2½ cups confectioners’ sugar, sifted

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist three 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.

2. Place the cake mix, sour cream, water, oil, eggs, and 1 teaspoon of vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Divide the batter evenly among the 3 prepared pans, smoothing the tops with the rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on one rack, place 2 pans on the center rack and the third in the center of the highest rack.

3. Bake the cake layers until the tops spring back when lightly pressed with a finger, 20 to 25 minutes. The cake layer on the higher rack may bake faster so test it for doneness first. Transfer the cake pans to wire racks and let the cake layers cool for 10 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then it invert again onto another wire rack so that the layers are right side up. Let the layers cool completely, about 30 minutes longer.

4. Meanwhile, make the sweetened whipped cream: Place a large, clean mixing bowl and electric mixer beaters in the freezer for a few minutes while you assemble the ingredients. Pour the heavy cream into the chilled bowl and beat it with an electric mixer on high speed until the cream has thickened, 1½ minutes. Stop the machine and add the ½ cup of confectioners’ sugar and ½ teaspoon of vanilla. Beat on high speed until stiff peaks form, 1 to 2 minutes longer.

5. To assemble the cake, transfer one layer, right side up, to a serving plate and spread half of the whipped cream over the top, spreading it to within ½ inch of the side. Place a second cake layer, right side up, on top of the first and spread the remaining whipped cream over it, spreading it to within ½ inch of the side. Place the third layer on top, cover the cake lightly with waxed paper, and place it in the refrigerator to chill.

6. Make the perfect chocolate frosting: Place a large mixing bowl full of ice in the kitchen sink.

7. Place the chocolate chips, half-and-half, and butter in a medium-size saucepan over medium heat. Stir the mixture constantly until the chips and butter melt and the mixture thickens, 5 to 6 minutes. Do not let it boil. Remove the pan from the heat.

8. Whisk the 2½ cups of confectioners’ sugar into the chocolate mixture until it becomes smooth. Then, place the saucepan in the bowl of ice, taking special care not to let any of the ice water spill into the saucepan. Beat the mixture with an electric mixer set on low speed until the frosting thickens and is satiny and fudgelike in appearance, 4 to 5 minutes.

9. To finish assembling the cake, spread the chocolate frosting over the top and side of the cake, working with smooth, clean strokes. The frosting will stiffen as it sets. If it gets too hard to spread, place the saucepan back over low heat and stir the frosting until it reaches a spreadable consistency.

KEEP IT FRESH! Store the cake, in a cake saver or under a glass dome, in the refrigerator for up to one week.

THE CAKE MIX DOCTOR SAYS: Since you need to beat the perfect chocolate frosting with an electric mixer while it is still in the saucepan, use a pan without a nonstick coating, which might chip.

Martha’s Chocolate Cherry Ice Cream Cake with Hot Fudge Sauce

PREP: 15 minutes
BAKE: 35 to 37 minutes
COOL: 40 minutes

My friend and diligent recipe tester Martha Bowden remembers her sister Elizabeth requesting a chocolate ice cream cake whenever her birthday rolled around. So Martha had a good time testing this recipe, which is based on a small chocolate cake mix—the perfect size for this loaf-shaped layer cake. When it’s sliced, the cake reveals stripes of chocolate brown, creamy white, and cherry red. For birthdays it looks festive sealed in whipped cream and showered with chocolate curls. Or, for other occasions year-round, omit the whipped cream coating and just pour the easy hot fudge sauce over the slices. Serves 12

FOR THE CAKE AND THE FILLING

Vegetable oil spray, for misting the pan

Flour, for dusting the pan

1 small package (9 ounces) devil’s food cake mix

½ cup buttermilk or plain milk

1 large egg

½ teaspoon pure vanilla extract or pure almond extract

1 can (12 ounces) cherry pie filling

1 gallon vanilla ice cream, in a rectangular block

FOR THE SWEETENED WHIPPED CREAM

1 cup heavy (whipping) cream, chilled

½ cup confectioners’ sugar

½ teaspoon pure vanilla extract

FOR THE HOT FUDGE SAUCE AND THE GARNISH

1 cup heavy (whipping) cream

¹/₃ cup light corn syrup

2 cups semisweet chocolate chips

Maraschino cherries (optional)

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Generously mist a 9 by 5–inch loaf pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.

2. Place the cake mix, ¼ cup of the buttermilk, the egg, and the vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Add the remaining ¼ cup of buttermilk. Increase the mixer speed to medium and beat the batter until smooth, 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.

3. Bake the cake until the top springs back when lightly pressed with a finger, 35 to 37 minutes.

4. Transfer the cake pan to a wire rack and let the cake cool for 10 minutes. Run a dinner knife around the edge of the cake and give the pan a good shake to loosen the cake. Invert the cake onto a wire rack, then invert it again onto another wire rack so that the cake is right side up. Let the cake cool completely, about 30 minutes longer.

5. Slice the cake horizontally into 3 equal layers. Place a piece of waxed paper between each layer and cover the cake with plastic wrap. Place the cake layers in the freezer until firm, 1 hour. At the same time, place the can of cherry filling, a large mixing bowl, and the electric mixer beaters in the refrigerator to chill.

6. Remove the cherry filling from the refrigerator and divide it in half. Remove the cake layers from the freezer. Place the bottom layer on a piece of cardboard covered with aluminum foil or on a serving plate that will fit in the freezer.

7. Place a clean piece of waxed paper on a work surface. Remove the ice cream from the freezer. Working carefully and quickly, unfold the cardboard from around the top and sides of the ice cream. Using a sharp serrated knife, cut a ½ inch–thick slice of ice cream. Place the ice cream slice on the cake layer. Trim off any ice cream that extends beyond the edges of the layer. Cover the top of the cake layer completely with slices of ice cream. Spread one half of the cherry filling over the ice cream, just to the edges. Cut more slices of ice cream and arrange them in a layer over the cherry filling, just to the edges of the cake.

8. Gently place the middle layer of the cake on top of the ice cream and arrange a layer of ice cream, the remaining cherry filling, and more ice cream on top. (Place any unused ice cream in an airtight container and return it to the freezer for future use.) Gently place the top cake layer on top of the last layer of ice cream. Cover the cake with plastic wrap and immediately return it to the freezer for 1 hour.

9. Meanwhile, make the sweetened whipped cream: Pour the 1 cup of cream into the chilled mixing bowl and beat it with an electric mixer on high speed until the cream has thickened, 1½ minutes. Stop the machine and add the confectioners’ sugar and vanilla. Beat on high speed until stiff peaks form, 1 to 2 minutes longer.

10. Remove the frozen cake from the freezer. Spread a thin layer of sweetened whipped cream on the top and side of the cake. Return the uncovered cake to the freezer, for a few hours, or preferably overnight.

11. When you are ready to serve the cake, make the hot fudge sauce: Place the 1 cup of cream and the corn syrup in a medium-size saucepan over medium-high heat. Bring just to a boil, stirring constantly, 2 to 3 minutes. Stir in the chocolate chips until they are melted and the sauce is smooth.

12. To serve, slice the cake crosswise and drizzle hot fudge sauce over each slice, garnishing the slices with maraschino cherries, if desired. Lightly wrap any leftover cake in aluminum foil and return it to the freezer.

KEEP IT FRESH! Store the cake, wrapped in aluminum foil or in a cake saver, in the freezer for up to two weeks.

THE CAKE MIX DOCTOR SAYS: Save pieces of sturdy cardboard that you can cover with aluminum foil to make an impromptu platter for freezing desserts like the Chocolate Cherry Ice Cream Cake.

To make the assembly of the cake as effortless as possible, make sure all the ingredients are cold. Arrange slices of very cold ice cream on cold cake. This helps the cake hold its shape and shortens the freezing time.

Gluten-Free Yellow Birthday Cake

PREP: 30 minutes
BAKE: 19 to 23 minutes
COOL: 25 minutes

I have learned that sometimes the seemingly simplest recipes are the toughest to develop. Because gluten-free cake mixes don’t contain food coloring, the “yellow” has to come from added ingredients. In this recipe that is the egg yolks and butter. If you want an even more yellow color, substitute orange juice for three tablespoons of the milk and the cake will be even more delicious. To me this birthday cake is perfect—moist, rich, vanilla-flavored, and yellow. And I think it cries out for chocolate buttercream frosting, which you’ll find here, but my son prefers caramel, so you had better let the birthday boy or girl decide. (You’ll find the caramel frosting recipe with the Sixty-Minute Caramel Cake.) Serves 10 to 12

FOR THE CAKE

Vegetable oil spray, for misting the pans

2 teaspoons rice flour, for dusting the pans

1 package (15 ounces) yellow gluten-free cake mix

¼ cup (half of a 3.4-ounce package) vanilla instant pudding mix

¾ cup milk (see Notes)

8 tablespoons (1 stick) unsalted butter, at room temperature

3 large eggs

1 tablespoon vanilla paste or pure vanilla extract (see Notes)

FOR THE CHOCOLATE BUTTERCREAM FROSTING

8 tablespoons (1 stick) butter, at room temperature

²/₃ cup unsweetened cocoa powder (see Notes)

3 cups confectioners’ sugar, sifted, or more as needed

¹/₃ cup milk, or more as needed (see Notes)

2 teaspoons pure vanilla extract

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with the rice flour. Shake out the excess rice flour and set the pans aside.

2. Place the cake mix, pudding mix, ¾ cup of milk, butter, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 to 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Divide the batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.

3. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 19 to 23 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another wire rack so that the layers are right side up. Let the layers cool completely, about 20 minutes longer.

4. Meanwhile, make the chocolate buttercream frosting: Place the butter in a medium-size mixing bowl and beat with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the cocoa powder, confectioners’ sugar, ¹/₃ cup of milk, and the vanilla a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until it is light and fluffy, 1 minute longer. Beat in up to 1 tablespoon more milk if the frosting is too stiff or more confectioners’ sugar if the frosting is too thin.

5. To assemble the cake, transfer one layer, right side up, to a serving plate. Spread the top with about 1 cup of the frosting. Place the second cake layer, right side up, on top of the first layer and frost the top and side of the cake, working with smooth, clean strokes.

NOTES: Use whatever milk you have on hand, but just so you know, whole and 2 percent milk will make a richer cake and frosting. To help keep the batter smooth, warm the milk slightly in a microwave for about 20 seconds before adding it to the mixing bowl.

Vanilla paste is sold in specialty food shops and natural food stores and has little flecks of the vanilla bean and a more pronounced vanilla flavor than vanilla extract. It is especially nice in this cake but don’t go out and buy it just for this recipe; use regular vanilla extract. Most pure vanilla extract is gluten-free. Look for the gluten-free symbol or the words gluten free on the vanilla you buy.

I use regular cocoa powder in this recipe. Dutch-processed cocoa has a more intense chocolate flavor, but its color is too dark to my eye for the frosting.

KEEP IT FRESH! Store the cake, in a cake saver or loosely wrapped with waxed paper, on the kitchen counter for up to three days. Freeze only the cake layers, wrapped in aluminum foil, for up to one month. Let the layers thaw overnight on the counter before assembling and frosting the cake.

THE CAKE MIX DOCTOR SAYS: Want a taller birthday cake? Bake this cake in 8-inch pans instead of the usual 9-inch pans. You’ll need to bake the layers a little longer—about 5 minutes more. How to tell the size of your layer pans? Measure straight across from the inside edge of the rim. Another tip: Cakes look taller when you place them on cake stands.

Tres Leches Cakes Piled with Strawberries

PREP: 20 minutes
BAKE: 35 to 40 minutes
COOL: 1 hour
CHILL: 2 hours

One spring our mom’s group was gathering for birthday dinner and I was asked to bring a dessert that would work with Mexican food. I immediately thought of tres leches cake, that wonderful cake in which the cake soaks up a rich milk syrup like a sponge. But, tres leches cake baked in a 13 by 9–inch pan is pretty homely looking, not the dazzling dessert I needed. So I came up with this exquisite creation, a sort of strawberry shortcake meets tres leches. We lit the candles, sang “Happy Birthday,” and dug in. Serves 12

FOR THE CAKE

Vegetable oil spray, for misting the springform pans

1 package (18.25 ounces) plain yellow cake mix

1 package (3.4 ounces) vanilla instant pudding mix

1 cup milk

1 cup vegetable oil

4 large eggs

FOR THE MILK SYRUP

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 cup heavy (whipping) cream

1 teaspoon pure vanilla extract

FOR THE TOPPING AND THE GARNISH

1 cup heavy (whipping) cream, chilled

½ cup confectioners’ sugar, sifted

½ teaspoon pure vanilla extract

2 cups sliced, lightly sweetened strawberries

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Using the vegetable oil spray, lightly mist a 9-inch springform pan and a smaller 7-inch springform pan to hold the remaining batter. Each pan should be about 2½ inches deep.

2. Place the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until well blended, 2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared springform pans, filling the larger pan two-thirds full first, then pour the remaining batter into the smaller pan. Smooth the top of the batter with the rubber spatula. Place the pans on a large baking sheet and place the baking sheet in the oven.

3. Bake the cakes until they are golden brown and the tops spring back when lightly pressed with a finger. The smaller cake will be done in 28 to 30 minutes; let it cool on a wire rack. The larger cake will take from 35 to 40 minutes; let it cool on the baking sheet for about 1 hour.

4. Meanwhile, make the milk syrup: Whisk together the sweetened condensed milk, evaporated milk, 1 cup of cream, and 1 teaspoon of vanilla in a medium-size bowl. When the cakes are cooled poke holes all over the tops with the tines of a fork, chopstick, or bamboo skewer. Place both cakes on the baking sheet. Using a large spoon or ladle, spoon some of the milk syrup over each of the cakes. Let the syrup soak into the cakes, then continue spooning the syrup on top until you have used all of it. Not all of the syrup will be completely absorbed when you have finished but that’s okay. Cover the cakes loosely with plastic wrap and refrigerate them on the baking sheet until the syrup is absorbed, at least 2 hours and preferably overnight.

5. Make the sweetened whipped cream for the topping: Place a large, clean mixing bowl and electric mixer beaters in the freezer for a few minutes while you assemble the ingredients. Pour the 1 cup of cream into the chilled bowl and beat with an electric mixer on high speed until the cream has thickened, 1½ minutes. Stop the machine and add the confectioners’ sugar and ½ teaspoon of vanilla. Beat on high speed until stiff peaks form, 1 to 2 minutes longer.

6. To serve, remove the outside rims of the springform pans. Place the cakes on serving plates. Spread the tops and sides of the cakes with a light coating of sweetened whipped cream, then garnish the cakes with the strawberries. Or, garnish the tops first with strawberries and then with the whipped cream. Slice and serve.

KEEP IT FRESH! Store the cake unfrosted in a cake saver in the refrigerator for up to three days. It does not freeze well. Frost and garnish with berries up to an hour before serving.

THE CAKE MIX DOCTOR SAYS: When berries are in season, go all out and top the tres leches cakes with a festive mix of raspberries, blackberries, blueberries, and of course, strawberries. They look beautiful on the whipped cream.

Barbara’s Chocolate Marble Angel Food Cake

PREP: 10 minutes
BAKE: 38 to 42 minutes
COOL: 1 hour

When Barbara Weindling, of Nashville, Tennessee, is cooking a big meal, she plans on a lighter cake for dessert. This is the angel food cake she bakes every Thanksgiving and for birthdays and Hanukkah celebrations. And did I mention that it’s easy to make and beautiful as well as low in fat? It looks like a lot more trouble than it is, with that gossamer-thin glaze coating the top and side. Barbara modestly admits: “I am a from scratch kind of girl, but one of my family’s favorite cakes is doctored.” Serves 16

FOR THE CAKE

1 package (16 ounces) angel food cake mix

1¼ cups water

1 tablespoon Dutch process unsweetened cocoa powder

FOR THE SHINY CHOCOLATE GLAZE

1 cup (6 ounces) semisweet chocolate chips

2 tablespoons butter or margarine

5 tablespoons light corn syrup

2½ teaspoons water

1. Make the cake: Place a rack one position lower than center in the oven (see The Cake Mix Doctor Says) and preheat the oven to 350°F. Set aside an ungreased 10-inch tube pan.

2. Place the cake mix and the 1¼ cups of water in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until well blended, 1 minute longer, scraping down the side of the bowl again if needed. Pour half of the batter into a medium-size mixing bowl and fold the cocoa powder into it until just incorporated. Drop the white and chocolate batters, alternately, by generous tablespoons into the ungreased tube pan. Smooth the top with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it is lightly browned and the crust feels firm to the touch when lightly pressed with a finger, 38 to 42 minutes. Remove the pan from the oven and immediately turn it upside down over the neck of a glass bottle. Let the cake cool for about 1 hour.

4. Remove the pan from the bottle. Run a dinner knife around the edges of the cake and give the pan a good shake to loosen the cake. Invert the cake onto a wire rack, then invert it again onto a serving plate so that it is right side up.

5. Make the shiny chocolate glaze: Place the chocolate chips, butter, and corn syrup in a small saucepan over low heat and stir until the chocolate and butter melt, 2 minutes. Add the 2½ teaspoons of water, ½ teaspoon at a time, until the glaze is of a pouring consistency. Spoon the glaze over the cooled cake, allowing it to drizzle down the sides.

KEEP IT FRESH! Store the cake in a cake saver at room temperature for up to one week. Freeze the cake in a cake saver for up to six months. Let the cake thaw overnight in the refrigerator before serving.

THE CAKE MIX DOCTOR SAYS: Angel food cakes get too brown if you bake them in the center of the oven. Just move the oven rack a notch or two down from the center, and your cake should rise and brown just fine.

White Sour Cream Cupcakes

PREP: 15 minutes
BAKE: 18 to 23 minutes
COOL: 20 minutes

Either sour cream or yogurt works well in this simple recipe for cupcakes—as does your choice of a liquid, whether it’s orange juice or water. Bake these and frost them with cream cheese frosting to serve for a birthday party at home. Top the cupcakes with a thin smear of orange marmalade before frosting them to make cupcakes perfect for afternoon tea or a bridal luncheon. Flavor the batter with a bit of almond extract or use orange juice to turn them into cupcakes custom-made for a wedding, especially when arranged on a cupcake tree. The garnishes are limitless—try white chocolate shavings, toasted almonds, or pomegranate seeds. Makes 22 to 24 cupcakes (2½ inches in diameter)

FOR THE CUPCAKES

24 paper liners for cupcake pans (2½-inch size)

1 package (18.25 ounces) plain white cake mix

3 tablespoons vanilla instant pudding mix

1 cup sour cream or plain low-fat yogurt

½ cup vegetable oil

½ cup orange juice or water

3 large eggs

1 teaspoon pure vanilla extract

FOR THE CREAM CHEESE FROSTING

1 package (8 ounces) cream cheese, at room temperature

8 tablespoons (1 stick) butter, at room temperature

1 teaspoon pure vanilla extract

3¾ cups confectioners’ sugar, sifted

1. Make the cupcakes: Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners and set the pans aside.

2. Place the cake mix, pudding mix, sour cream or yogurt, oil, orange juice or water, eggs, and the 1 teaspoon of vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1½ to 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended.

3. Spoon or scoop a heaping ¼ cup of cupcake batter into each lined cupcake cup, filling it two-thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.)

4. Place the pans in the oven and bake the cupcakes until they are golden and the tops spring back when lightly pressed with a finger, 18 to 23 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edge of the cupcake cups, lift the cupcakes up from the bottom of the pans using the end of the knife, and pick them out of the pans carefully with your fingertips. Place the cupcakes on a wire rack to cool for 15 minutes longer before frosting.

5. Meanwhile, make the cream cheese frosting: Place the cream cheese and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine and add the 1 teaspoon of the vanilla and the confectioners’ sugar a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until fluffy, 1 minute longer.

6. Spoon a heaping tablespoon of frosting on top of each cupcake and spread it out with a short metal spatula or spoon, taking care to cover the top completely. Place the cupcakes, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes.

KEEP IT FRESH! Store the cupcakes, in a cake saver or under a glass dome, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cupcakes, wrapped in aluminum foil, for up to three months. Let the cupcakes thaw overnight in the refrigerator before serving.

Chocolate Buttermilk Cupcakes with Chocolate Fudge Marshmallow Frosting

PREP: 15 minutes
BAKE: 20 to 25 minutes
COOL: 20 minutes

Just like that pair of faithful jeans or the little black dress that takes you anywhere, this cupcake recipe is versatile and adored. You can use a chocolate cake mix that is plain or has pudding in it, but you’ve got to add buttermilk, the secret ingredient that keeps these cupcakes moist. And you add a little flour, too, which gives the cupcakes more structure so they’re able to handle one of my favorite frostings. Thick and fudgy, the chocolate marshmallow frosting is a natural for cupcakes. Makes 22 to 24 cupcakes (2½ inches in diameter)

FOR THE CUPCAKES

24 paper liners for cupcake pans (2½-inch size)

1 package (18.25 ounces) chocolate cake mix, plain or with pudding

¼ cup all-purpose flour

2 tablespoons unsweetened cocoa powder

1½ cups buttermilk

½ cup vegetable oil

3 large eggs

2 teaspoons pure vanilla extract

FOR THE CHOCOLATE FUDGE MARSHMALLOW FROSTING

2 cups granulated sugar

1 can (5 ounces) evaporated milk

10 large marshmallows

8 tablespoons (1 stick) butter

1 cup (6 ounces) semisweet chocolate chips

1 teaspoon pure vanilla extract

1. Make the cupcakes: Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners and set the pans aside.

2. Place the cake mix, flour, cocoa powder, buttermilk, oil, eggs, and the 2 teaspoons of vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1½ to 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended.

3. Spoon or scoop a heaping ¼ cup of cupcake batter into each lined cupcake cup, filling it two-thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.)

4. Place the pans in the oven and bake the cupcakes until the tops spring back when lightly pressed with a finger, 20 to 25 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edge of the cupcake cups, lift the cupcakes up from the bottom of the pans using the end of the knife, and pick them out of the pans carefully with your fingertips. Place the cupcakes on a wire rack to cool for 15 minutes longer before frosting.

5. Meanwhile, make the chocolate fudge marshmallow frosting: Place the sugar, evaporated milk, and marshmallows in a large saucepan over medium heat and let come to a boil, stirring with a wooden spoon. Reduce the heat and let simmer for 6 minutes, stirring constantly. Remove the pan from the heat and stir in the butter, chocolate chips, and the 1 teaspoon of vanilla. Continue stirring the frosting until it is thick and smooth and the chocolate and butter have melted, about 5 minutes. Use the frosting immediately; it sets up quickly.

6. Spoon a heaping tablespoon of frosting on top of each cupcake and swirl it with a short metal spatula or spoon to spread it out, taking care to cover the top completely.

KEEP IT FRESH! Store the cupcakes, in a cake saver or under a glass dome, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cupcakes, in a cake saver or wrapped in aluminum foil, for up to three months. Let the cupcakes thaw overnight in the refrigerator before serving.

The Best Birthday Cupcakes with Two Frostings

PREP: 15 minutes
BAKE: 24 to 27 minutes
COOL: 20 minutes

This sturdy and inviting pound cake–like cupcake is delicious on its own and wonderful when spread with a lip-smacking-good creamy chocolate frosting made with the birthday boy or girl’s favorite chocolate syrup. Should your child tend to favor pastels, or if it is springtime, opt for a cream cheese frosting crammed with fresh berries. (You’ll find the Strawberry Cream Cheese Frosting in the variation at the end of the recipe.) Either way, you can’t lose. And happy birthday! Makes 22 to 24 cupcakes (2½ inches in diameter)

FOR THE CUPCAKES

24 paper liners for cupcake pans (2½-inch size)

1 package (18.25 ounces) plain butter recipe golden cake mix

1 package (8 ounces) reduced-fat cream cheese, at room temperature

½ cup granulated sugar

½ cup water

½ cup vegetable oil

4 large eggs

1 tablespoon pure vanilla extract

FOR THE CHOCOLATE SYRUP FROSTING

8 tablespoons (1 stick) butter, at room temperature

½ cup unsweetened cocoa powder

½ cup chocolate syrup

Dash of salt

4 cups confectioners’ sugar, sifted

2 tablespoons milk, or more if needed

1 teaspoon pure vanilla extract

Colored sprinkles or candy cake decorations, for garnish
Birthday candle and candle holder

1. Make the cupcakes: Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners and set the pans aside.

2. Place the cake mix, cream cheese, granulated sugar, water, oil, eggs, and the 1 teaspoon of vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1½ to 2 minutes longer, scraping down the side of the bowl again if needed. The batter should be smooth and thickened.

3. Spoon or scoop a heaping ¼ cup of cupcake batter into each lined cupcake cup, filling it two-thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.)

4. Place the pans in the oven and bake the cupcakes until they are golden and the tops spring back when lightly pressed with a finger, 24 to 27 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edge of the cupcake cups, lift the cupcakes up from the bottom of the pans using the end of the knife, and pick them out of the pans carefully with your fingertips. Place the cupcakes on a wire rack to cool for 15 minutes longer before frosting.

5. Meanwhile make the chocolate syrup frosting: Place the butter, cocoa powder, and chocolate syrup in a medium-size mixing bowl and beat with an electric mixer on low speed until just combined, 1 minute. Add the salt and the confectioners’ sugar, milk, and the 1 teaspoon of vanilla a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until it is smooth and spreadable, 1 minute longer. Beat in a little more milk if the frosting is too thick to spread.

6. Place a heaping tablespoon of frosting on each cupcake and swirl it with a short metal spatula or spoon to spread it out, taking care to cover the top completely. Sprinkle the sprinkles over the frosting and place a birthday candle in a candle holder on top of the cupcake for the birthday boy or girl.

KEEP IT FRESH! Store the cupcakes, in a cake saver or under a glass dome, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cupcakes, in a cake saver or wrapped in aluminum foil, for up to three months. Let the cupcakes thaw overnight in the refrigerator before serving.

THE CAKE MIX DOCTOR SAYS: Be sure that the cream cheese has softened to room temperature before you begin blending it into the cake mix. If it’s not soft, unwrap it and place it on a microwave-safe plate. Warm the cream cheese in a microwave oven on high power until soft, 20 seconds, repeating for another 10 seconds if needed.

Have fun selecting the birthday candle, as there are so many choices these days. Look for a bright neon color or wavy candle.

VARIATION: Strawberry Cream Cheese Frosting

4 medium-size ripe strawberries

1 package (8 ounces) cream cheese, at room temperature

4 tablespoons (½ stick) butter, at room temperature

4½ cups confectioners’ sugar, sifted

Rinse and pat dry the strawberries. Place them in a sieve and mash them with a spoon into a small bowl; you should have about 1 tablespoon of strawberry puree. Discard any pulp remaining in the sieve.

Place the cream cheese and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until combined, 1 minute. Stop the machine and add the strawberry puree and the confectioners’ sugar a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until smooth, 1 to 2 minutes longer. If possible, cover the bowl of frosting and place it in the refrigerator to chill for 30 minutes before frosting the cupcakes. Then, place the frosted cupcakes, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes.

You Say It’s Your Birthday

And you’re gonna have a good time! Did you know that throughout history birthdays weren’t celebrated with as much hullabaloo as they are now? At first, birthday celebrations were a way of warding off evil spirits. Family and friends would gather for a meal and to extend good wishes in hopes of bringing good luck. The idea of blowing out candles on a cake came from the ancient Greeks and Romans, who believed that the flame would carry this wish to the gods.

But what would a birthday party today be without cake, candles, ice cream, and singing “Happy Birthday to You”? This melody was written in the early 1890s by Mildred Hill, with lyrics by her sister Patty, who was a teacher, as a way for students to greet their teacher (“Good Morning to You”). It is thought that forty years later, Patty added the birthday lyrics we use today.

Red Velvet Cupcakes with White Chocolate Peppermint Cream Cheese Frosting

PREP: 10 minutes
BAKE: 18 to 20 minutes
COOL: 20 minutes

Red velvet cupcakes take a beloved traditional recipe and make it even more flavorful. Yes, the cupcakes are the de rigueur red, but they are filled with mini chocolate chips to bring out the chocolate flavor. To complement the color and the flavor, I’ve paired them with a white chocolate frosting, delicately seasoned with peppermint. Makes 22 to 24 cupcakes (2½ inches in diameter)

FOR THE CUPCAKES

24 paper liners for cupcake pans (2½-inch size)

1 package (18.25 ounces) plain German chocolate cake mix

1 package (3.4 ounces) vanilla instant pudding mix

1 cup sour cream (see Note)

½ cup water

½ cup vegetable oil

1 bottle (1 ounce) red food coloring

3 large eggs

1 cup miniature semisweet chocolate chips

FOR THE WHITE CHOCOLATE PEPPERMINT CREAM CHEESE FROSTING

6 ounces white chocolate, coarsely chopped

4 ounces (half of an 8-ounce package) reduced-fat cream cheese, at room temperature

4 tablespoons (½ stick) butter, at room temperature

1 teaspoon peppermint extract

2½ cups confectioners’ sugar, sifted

1. Make the cupcakes: Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners and set the pans aside.

2. Place the cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1½ to 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look thick and well combined. Fold in the chocolate chips.

3. Spoon or scoop a ¹/₃ cup of cupcake batter into each lined cupcake cup, filling it three-quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.)

4. Place the pans in the oven and bake the cupcakes until the tops spring back when lightly pressed with a finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edge of the cupcake cups, lift the cupcakes up from the bottom of the pans using the end of the knife, and pick them out of the pans carefully with your fingertips. Place the cupcakes on a wire rack to cool for 15 minutes longer before frosting.

5. Meanwhile, make the white chocolate peppermint cream cheese frosting: Place the white chocolate in a small microwave-safe glass bowl and microwave it on high power until melted, 1 minute. Remove the bowl from the oven and stir the white chocolate with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.

6. Place the cream cheese and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine and add the melted white chocolate. Beat with the mixer on low speed until combined, 30 seconds. Add the peppermint extract and 2 cups of the confectioners’ sugar a bit at a time, beating on low speed until the sugar is incorporated, 30 seconds. Increase the mixer speed to medium and beat the frosting until it is fluffy, 1 minute longer, adding up to ½ cup more confectioners’ sugar if the frosting is too thin.

7. Spoon a heaping tablespoon of frosting on top of each cupcake and swirl it with a short metal spatula or spoon to spread it out, taking care to cover the top completely. Place the cupcakes, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes.

NOTE: Use reduced-fat sour cream and you’ll sacrifice only fat and calories, not flavor.

KEEP IT FRESH! Store the cupcakes, in a cake saver or under a glass dome, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cupcakes, in a cake saver or wrapped in aluminum foil, for up to three months. Let the cupcakes thaw overnight in the refrigerator before serving.

THE CAKE MIX DOCTOR SAYS: If you can’t find plain German chocolate cake mix, buy the pudding-in-the-mix version and forgo the added pudding. For more chocolate flavor, use chocolate pudding mix instead of the vanilla, but the cupcakes won’t be as red in color.

Ice Cream Cone Cakes

PREP: 20 minutes
BAKE: 20 to 25 minutes
COOL: 30 minutes

Here’s a recipe you will use over and over for birthday parties. You can vary it each time by baking a different type of batter, using different frostings, and topping the ice cream cone cakes with fun candies and other decorations. These cones look great with a large spiral of frosting, so I suggest making an extra batch. But they can also be frosted with a less over-the-top swirl. For an unusual presentation, nestle these cones in a platter of wheat grass, a cloud of cotton candy, or mounds of coconut and candies. Makes up to 28 ice cream cone cakes

28 flat-bottomed wafer ice cream cones

1 recipe cupcake batter of your choice (see The Cake Mix Doctor Says)

2 recipes buttercream frosting or chocolate buttercream frosting

Sugar sprinkles or miniature M&Ms

1. Place a rack in the center of the oven and preheat the oven to 350°F. Wrap a small square of aluminum foil around the base of each ice cream cone and stand the cones in ungreased cupcake pan cups.

2. Make the cupcake batter and spoon or scoop about ¼ cup batter into each cone, filling it no more than halfway. Remove any empty ice cream cones. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place 2 pans on that rack and the third in the center of the rack above.

3. Bake the ice cream cone cakes until the tops spring back when lightly pressed with a finger, 20 to 25 minutes. Be careful not to overbake the cakes in the pan on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 30 minutes.

4. Meanwhile, make the frosting.

5. Remove the foil from the base of each cone. Fill a pastry bag fitted with a large plain tip with frosting and pipe it on the cakes in a generous spiral to resemble soft-serve ice cream. Decorate the frosting with the sugar sprinkles or M&Ms. Carefully place the cones on a platter or back in the cupcake pans and serve.

KEEP IT FRESH! Store the ice cream cone cakes at room temperature, lightly covered with plastic wrap, for up to two days.

THE CAKE MIX DOCTOR SAYS: Choose a cupcake batter that contains three eggs and not a lot of other add-ins because you don’t want the batter in these cupcakes to be too heavy or to rise too much.

Birthday Cake for a Crowd

PREP: 25 minutes
BAKE: 35 to 40 minutes
COOL: 25 minutes

Here it is, the sheet cake everyone needs when hosting a birthday party for a gaggle of kids or hungry adults! Or if you promise, quite bigheartedly, to tote the birthday cake with you. This is the type of birthday cake we love at our house. It’s not covered with decorations—maybe just a handful of sugar sprinkles and some birthday candles. But it is big on flavor and memories. The yellow pound cake stays moist for days, and the nostalgic pan frosting is the most decadent one I know. Serves 16 to 20

FOR THE CAKE

Vegetable oil spray, for misting the pan

Flour, for dusting the pan

1 package (18.25 ounces) plain yellow or vanilla cake mix

1 package (3.4 ounces) vanilla instant pudding mix

1¼ cups milk

½ cup vegetable oil

3 large eggs

1 teaspoon pure vanilla extract

FOR THE CHOCOLATE PAN FROSTING

8 tablespoons (1 stick) butter

4 tablespoons unsweetened cocoa powder

¹/₃ cup whole milk, or more if needed

3½ cups confectioners’ sugar, sifted

Multicolor sugar sprinkles, birthday candles, and/or other decorations

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.

2. Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended and smooth. Pour the batter into the prepared cake pan, smoothing the top with the rubber spatula, and place the pan in the oven.

3. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 35 to 40 minutes. Transfer the cake pan to a wire rack and let the cake cool completely, 25 minutes.

4. While the cake cools, make the chocolate pan frosting: Melt the butter in a medium-size saucepan over low heat, 2 to 3 minutes. Stir in the cocoa powder and milk. Cook, stirring, until the mixture thickens and just begins to come to a boil, 1 minute longer. Remove the pan from the heat. Stir in 3 cups of the confectioners’ sugar a bit at a time, adding up to ½ cup more sugar or more milk if needed until the frosting is thickened and smooth.

5. Pour the warm frosting over the cooled cake and spread it with a long metal spatula so that it is smooth. If you wish, immediately add sugar sprinkles so that they stick to the frosting. Let the frosting set for 5 minutes before slicing the cake.

KEEP IT FRESH! Store the cake, covered with aluminum foil, at room temperature for up to four days or for up to one week in the refrigerator. Freeze the cake in the pan, covered with aluminum foil, for up to three months. Let the cake thaw overnight on the counter before serving.

Pineapple Upside-Down Cake

PREP: 20 minutes
BAKE: 43 to 48 minutes
COOL: 17 to 18 minutes

Charlotte Twaro, who lives in Garfield Heights, Ohio, sent me this recipe several years back. She said it was her signature cake and that she takes it to family reunions and picnics. It is so good that she seldom comes home with leftovers. Easy to tote regardless of the season, a pineapple upside-down cake is low maintenance. It doesn’t need refrigeration or reheating. It doesn’t need any garnish other than birthday candles—the top says it all. And it doesn’t expect a lot of oohing and aahing, but the irony is that this simple but spectacular cake gets it. Serves 16 to 20

1 can (20 ounces) pineapple chunks packed in juice

8 tablespoons (1 stick) unsalted butter, melted

1 cup packed light brown sugar

½ cup finely chopped pecans or walnuts

1 jar (6 ounces) maraschino cherries, drained (see Note)

1 package (18.25 ounces) yellow or vanilla cake mix with pudding

¹/₃ cup vegetable oil

3 large eggs

1 teaspoon pure vanilla extract

1. Place a rack in the center of the oven and preheat the oven to 350°F.

2. Open the can of pineapple chunks and pour them into a sieve set over a small bowl to catch the juice. Set aside the pineapple and the juice separately.

3. Place the melted butter and brown sugar in a 13 by 9–inch metal cake pan. Stir them together and spread the mixture evenly over the bottom of the pan. Sprinkle the chopped pecans or walnuts over the butter and sugar mixture. Then, arrange the reserved pineapple chunks and the maraschino cherries on top.

4. Measure ¾ cup of the reserved pineapple juice and place it and the cake mix, oil, eggs, and vanilla in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium-low and beat until the batter is smooth, 1½ minutes longer, scraping down the side of the bowl again if needed. Pour the batter evenly over the pineapple and cherries and place the pan in the oven.

5. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 43 to 48 minutes. Transfer the cake pan to a wire rack and let the cake cool for 2 to 3 minutes. Run a dinner knife around the edges of the cake and give the pan a good shake to loosen the cake. Invert the cake onto a rectangular serving platter so that it is right side up and serve at once or let it cool for 15 minutes before covering it.

NOTE: If you have a 10- or 12-ounce jar of maraschino cherries, use half.

KEEP IT FRESH! Store the cake, covered with plastic wrap or aluminum foil, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cake in the pan, covered with aluminum foil, for up to three months. Let the cake thaw overnight on the kitchen counter for three to four hours, then lightly cover it with aluminum foil and reheat it in a 350°F oven until warmed through, about 20 minutes, before turning it out of the cake pan.

More Treats from the Cake Mix Doctor!

Not ready to put down your mixer? Check out the full text of Anne Byrn’s Cake Mix Doctor® cookbooks:

The Cake Mix Doctor Returns! With 160 All-New Recipes

Find out how a touch of sweet butter or a dusting of cocoa powder, a dollop of vanilla yogurt or flurry of grated lemon zest can transform the ordinary into the extraordinary.

Chocolate from the Cake Mix Doctor

The Cake Mix Doctor goes chocolate! Anne brings her proven prescription for doctoring cake mix to an ingredient that inspires love, bordering on obsession.

The Cake Mix Doctor Bakes Gluten-Free: Classic Cakes, Cookies, Brownies, Bundts, and Bars

Saying no to gluten doesn’t have to mean saying no to treats! Anne shows how to transform gluten-free cake mixes into 76 rich, decadent, easy-to-make, impossible-to-resist desserts.

ABOUT THE AUTHOR: Anne Byrn is known to millions of cooks through her Cake Mix Doctor® and The Dinner Doctor™ cookbooks, as well as through her hundreds of appearances on Good Morning America, Roker on the Road, All Things Considered, and dozens of other television and radio shows. She lives and bakes in Nashville, Tennessee. To learn more about Anne and her creations, click through to www.cakemixdoctor.com.