Martha Stewart's Cakes: Our First-ever Book Of Bundts, Loaves, Layers, Coffee Cakes, And More: A Baking Book by Editors Of Martha Stewart LivingMartha Stewart's Cakes: Our First-ever Book Of Bundts, Loaves, Layers, Coffee Cakes, And More: A Baking Book by Editors Of Martha Stewart Living

Martha Stewart's Cakes: Our First-ever Book Of Bundts, Loaves, Layers, Coffee Cakes, And More: A…

byEditors Of Martha Stewart Living

Paperback | September 24, 2013

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A one-stop cookbook for cakes—birthday, chocolate, coffee, Bundt, upside-down, loaf, and more.

From pound cake and angel food (with many variations) to genoise and streusel-topped, from comfort classics like red velvet, six-layer coconut, rich chocolate, lemon meringue, and cheesecake to sophisticated grown-up fare including chiffon cakes and tortes with luscious fruits, these 150 recipes and color photographs cover techniques, decorating, and gifting ideas for every taste and occasion, whether no-fuss or fancy.

Baking trends come and go, but cakes are timeless. From the editors and photographers of Martha Stewart Living, Cakes includes classics (German Chocolate, New York-Style Cheesecake), crowd-pleasers (Baked Alaska, Hummingbird), and cakes with unique, sophisticated flavors and embellishments (Pecan Torte with Lemon Curd, Saffron-Scented Pear Upside-Down Cake). Whether you need a birthday cake (for any age!), have bake-sale duty, want a travel-friendly coffee cake, or seek to impress at a dinner party or with a handmade gift, Martha Stewart's Cakes has more than 150 cakes plus ideas for decorating, gifting, and storing. Beautiful color photography that shows you just what you're aiming for and dozens of make-ahead tips make baking low-stress.
Martha Stewart is the author of more than 75 books on cooking, entertaining, crafts, home-keeping, gardens, weddings, and decorating. She is the host of Cooking School on PBS.For more than twenty years, the food editors and chefs in the kitchens at Martha Stewart Living have produced dozens of bestselling cookbooks, including Martha St...
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Title:Martha Stewart's Cakes: Our First-ever Book Of Bundts, Loaves, Layers, Coffee Cakes, And More: A…Format:PaperbackProduct dimensions:352 pages, 9.12 × 7.39 × 0.91 inShipping dimensions:9.12 × 7.39 × 0.91 inPublished:September 24, 2013Publisher:Potter/Ten Speed/Harmony/RodaleLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:030795434X

ISBN - 13:9780307954343

Reviews

Rated 5 out of 5 by from Great variety of cakes! Lots of different cakes divided into 8 chapters sorted by type. Looking forward to trying all of them! I wish some of the recipes weren't in unusually sized pans though. I counted over 20 different pans referenced in the recipes.
Date published: 2018-02-22
Rated 5 out of 5 by from love at first bite my first cookbook i've bought from her, it was a success from the first page on
Date published: 2017-12-06
Rated 4 out of 5 by from Love this Cake recipes are easy to follow. These cakes can be baked and frozen for later.
Date published: 2017-09-11
Rated 3 out of 5 by from Another Solid Addition to the Martha Stewart Collection The photographs make the cakes look super inviting. The recipes are described with great detail.
Date published: 2017-05-11
Rated 5 out of 5 by from Must have for your bake book collection! I am not writing this review be it is Martha Stewart. This book and collection of cakes is wonderful and simple to follow. The angel food cake is heaven!
Date published: 2017-05-02
Rated 4 out of 5 by from Excellent cake book Every book in this series is excellent and the Cake book is no exception. Recipes are delicious and easy to follow.
Date published: 2016-12-02
Rated 5 out of 5 by from Excellent I was so happy to get this book. I have Cookies, Cupcakes and Pies. This complete's the collection and doesn't dissapoint. The Pineapple Upside down cake in a castiron pan was amazing.
Date published: 2014-02-19
Rated 4 out of 5 by from Wonderful recipes but..... I love the new cookbook but as the grandmother of a child with type 1 diabetes, I wish it had included the nutritional information which so many cookbooks now include.  Martha, since you, too, are a Grandmum, you will understand my concern!
Date published: 2014-01-16
Rated 5 out of 5 by from As good as her others! I have the cookie book and the cupcake book from Martha Stewart both of which I love, the cakes edition promises to be just as good. There are tantalizing photos of each recipe which makes me want to try them all. 
Date published: 2014-01-08
Rated 5 out of 5 by from A joy to read This edition is aimed at people with a basic knowledge of baking. It is well thought out, well written, and has an abundance of really excellent recipes. More importantly, they work!
Date published: 2013-12-02

Read from the Book

LoavesThese are anytime cakes, easy ones you want to whip up and keep on the kitchen counter to enjoy for breakfast, slice for snacks and lunchboxes, or serve with pots of tea. Rich pound cakes may be the most familiar, but plenty of other batters can be baked in the familiar rectangular pans, too. The loaves are also a cinch to dress up with fresh fruit, sauces, curds, compotes, or whipped cream for a plated dessert.Pound CakeLight on effort, heavy on satisfaction, pound cake owes its name to the traditional ingredients—one pound each of flour, butter, sugar, and eggs—which remain essentially the same today. This batter makes a delicious classic pound cake, and it’s also the base for the variations on the following pages. A couple of tips for success: Leave the butter and eggs out at room temperature for an hour before mixing; if they’re cold, the batter will not be properly smooth. Creaming the butter and sugar thoroughly is crucial, because it gives the batter the necessary volume. Makes two 9-by-5-inch loaves2 cups (1 pound) unsalted butter, room temperature, plus more for pans1 pound (about 3 cups) all-purpose flour1 teaspoon coarse salt2 1/4 cups sugar (1 pound)1 teaspoon vanilla extract9 large eggs, room temperature, lightly beatenWhipped Cream, for serving (optional)Macerated Berries, for serving (optional)1. Preheat oven to 325°F. Butter two 9-by-5-inch loaf pans. In a medium bowl, whisk together flour and salt.2. With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 8 minutes. Scrape down sides of bowl. Reduce speed to medium; beat in vanilla. Add eggs in 4 batches, beating thoroughly after each and scraping down sides of bowl. Reduce speed to low; add flour mixture in 4 batches, beating until just incorporated.3. Divide batter evenly between prepared pans. Tap pans on counter; smooth tops with an offset spatula. Bake until a cake tester comes out clean, about 65 minutes. Transfer pans to a wire rack to cool 30 minutes. Turn out cakes onto rack to cool completely. Serve with whipped cream and macerated berries, if desired.Five More Pound CakesVanilla Bean–Ginger Pound CakeFollow Pound Cake recipe, substituting seeds of 1 vanilla bean (split lengthwise and scraped) for the vanilla extract. Bake and cool as directed. For the ginger glaze: Heat 1/4 cup plus 2 tablespoons milk and 1/4 cup sliced fresh ginger in a saucepan over medium heat until milk begins to simmer. Let cool; discard ginger. Stir in 2 cups confectioners’ sugar. Drizzle over cooled cakes. Sprinkle chopped candied ginger on top.Chocolate-Chip Pound CakeFollow Pound Cake recipe, folding 2 cups semisweet or bittersweet chocolate chips into finished batter. Bake and cool as directed. Serve cake with Chocolate–Coffee Liqueur Sauce and vanilla ice cream.Blueberry–Sour Cream Pound CakeFollow Pound Cake recipe, substituting 1/2 cup sour cream for 1/2 cup butter. Toss 2 cups fresh blueberries with 2 tablespoons flour; fold into finished batter. Before baking, sprinkle 2 tablespoons sanding sugar over each cake. Bake and cool as directed. Serve with Whipped Cream (lemon variation). Toasted Coconut Pound CakeFollow Pound Cake recipe, folding 2 cups sweetened shredded coconut into finished batter. Before baking, sprinkle 1/3 cup additional coconut over each cake; bake, tented with foil, and cool as directed. Serve with mango-lime sauce: Purée 1 chopped pitted mango, 2 tablespoons fresh lime juice, 1 teaspoon sugar, and a pinch of salt in a food processor until smooth. Stir in 3/4 cup diced mango and 1 teaspoon lime zest.Marble Pound CakeFollow Pound Cake recipe, omitting flour and salt, and dividing batter in half after the eggs are mixed into the batter in step 2. Mix 1 1/2 cups plus 2 tablespoons flour and 1 1/2 teaspoons salt into half the batter; mix 1 cup plus 2 tablespoons flour, 1/2 cup unsweetened cocoa powder, and 1 1/2 teaspoons salt into the other half. Scoop batters into prepared pan, 1/2 cup at a time, alternating plain and chocolate. Swirl with a knife. Bake and cool as directed.Lemon Pound CakesLemon-flavored desserts always top the list of favorites among Martha Stewart Living staffers—and readers, too. This one is guaranteed to be a crowd-pleaser, with lemon zest mixed in the batter, syrup soaked into the warm cakes, and glaze poured over the top—not to mention the beautiful garnish of candied lemon slices. Makes two 9-by-5-inch loavesFor the cakes1 cup (2 sticks) unsalted butter, room temperature, plus more for pans3 cups all-purpose flour, plus more for pans3/4 teaspoon salt1/2 teaspoon baking soda2 tablespoons finely grated lemon zest (from 2 lemons)2 1/2 cups granulated sugar6 large eggs1 teaspoon vanilla extract1 cup sour creamFor the candied lemon slices and syrup1 cup granulated sugar1 cup water2 lemons, sliced 1/8 inch thick or thinner, seeds removed1/3 to 1/2 cup fresh lemon juice (from about 2 lemons)For the glaze2 cups confectioners’ sugar4 to 6 tablespoons fresh lemon juice (from about 2 lemons)1. Make the cakes: Preheat oven to 350°F. Butter two 9-by-5-inch loaf pans; dust with flour, tapping out excess. In a medium bowl, whisk together flour, salt, baking soda, and lemon zest.2. With an electric mixer on high speed, beat butter and granulated sugar until pale and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition; mix in vanilla. Reduce speed to low; beat in flour mixture in 3 batches, alternating with 2 batches of sour cream.3. Divide batter evenly between prepared pans; smooth tops with an offset spatula. Bake until a cake tester comes out clean, 55 to 65 minutes (tent loosely with foil if tops begin to brown too quickly).4. Meanwhile, make candied lemon slices and syrup: In a medium saucepan, combine granulated sugar and the water; bring to a boil, stirring to dissolve sugar. Add lemon slices; simmer very gently over medium-low heat, swirling pan occasionally, until slices are opaque throughout, about 35 minutes. Remove from heat; with a slotted spoon, transfer slices to a sheet of waxed paper. Stir lemon juice into syrup to taste.5. Remove cakes from oven. While still in pans, use a wooden skewer or toothpick to poke several holes in tops. Set aside ¼ cup lemon syrup; pour remainder over cakes. Transfer pans to a wire rack to cool completely, about 2 hours. Turn out cakes onto rack; set rack over a parchment-lined rimmed baking sheet. Brush tops and sides of cakes all over with reserved syrup.6. Make the glaze: In a small bowl, whisk together confectioners’ sugar and 4 tablespoons lemon juice; add up to 2 more tablespoons juice until glaze is pourable but thick. Pour over cakes (still on rack), letting it drip down sides. Let set, about 30 minutes. Garnish with candied lemon slices.

Table of Contents

CONTENTS

Introduction

Loaves
Pound Cake with Variations
Lemon Pound Cakes
Blood Orange–Olive Oil Cake
Cream Cheese Pound Cake  
Gingerbread  
Two-Colored-Squash Loaf Cake  
Clementine–Vanilla Bean Loaf Cake  
Rhubarb Tea Cakes
Pistachio Pound Cake  
Fruitcake  
Pumpkin, Sage, and Browned-Butter Cakes
Cornmeal-Buttermilk Loaf Cake
Rosemary Pound Cake
Carrot Tea Cake
Chocolate-Ginger Marble Cakes
Cranberry-Orange-Walnut Tea Cakes
 
Bundts & Tubes
Lemon-Ginger Bundt Cake
Peaches-and-Cream Bundt Cake
Mini Rum Bundt Cakes
Chocolate Bundt Cake
Angel Food Cake with Variations  
Blueberry-Lemon Bundt Cake  
Allspice Angel-Food Cakes  
Spiced Prune Cake
Lemon Chiffon Cake
Cannelés
Banana Chiffon Cake
Coconut–Rum Raisin Cake
Fresh Ginger Cake
Sour Cherry Savarins
Glazed Pecan-Raisin Cake
Olive Oil–Anise Mini Bundt Cakes  
Zucchini Bundt Cake  
Tangerine Cake
Golden Cakes
 
Coffee Cakes
New York–Style Crumb Cake
Ultimate Streusel Cake  
Mini Almond Coffee Cakes  
Cinnamon StreuselCoffee Cake  
Applesauce Coffee Cake  
Plum-Nectarine Buckle  
Blueberry Buckle
Meyer-Lemon Coffee Cake
Mini Cherry–PecanStreusel Loaves  
Sticky Buckwheat Cake
Almond-Berry Coffee Cake  
 
Single Layers
Rich Chocolate Cake  
Maple Cake  
Vanilla Sheet Cake with Malted-Chocolate Frosting  
Breton Butter Cake  
Lighter Chocolate Cake  
Walnut–Olive Oil Cake
Honey Cake with Pears  
Chocolate and Hazelnut Meringue Cake  
Flourless Chocolate Cake  
Applesauce Cake
Orange-Yogurt Cake
Poppy-Seed Torte
Pecan Torte  
Coconut Cake with Tropical Fruit  
Molten Chocolate Cakes
Molasses-Spice Cake
Chocolate-Coconut Sheet Cake
Almond Semolina Cake
Chocolate Cherry-Stout Cake
Chocolate-Coconut Sheet Cake
Almond Torte with Pears
Citrus Cake
Banana Pecan Cake
Pumpkin-Spice Cake 

Cheesecakes
New York–Style Cheesecake
Cheesecake withPoached Apricot Halves
Strawberries-and-Cream Cheesecake  
Lemon-Swirl Cheesecakewith Variations  
Blood-Orange No-Bake Cheesecake  
Ricotta Cheesecake
Margarita Cheesecake
No-Bake Spiderweb Cheesecake
Maple Cheesecake withRoasted Pears
Chocolate Cheesecake
Gingerbread Cheesecake  
No-Bake Cheesecakeswith Pomegranate

Icebox Cakes

Striped Ice-Cream Cake  
Chocolate–Peanut ButterIcebox Cake
Mint Chocolate–Chip Cake  
Chocolate-ChestnutMousse Cake  
Chocolate, Banana, andGraham Cracker Icebox Cake
Lemon-BlackberrySemifreddo Roll  
Chocolate Baked Alaskas
Raspberry Ice-Cream Cake  
Chocolate-Chip-CookieIcebox Cake  
Chocolate-BerryIce-Cream Cake
Frozen Espresso Cheesecake
Chocolate-Hazelnut Ice-Cream Cake
Gingerbread Icebox Cake
 
Cakes with Fruit
Cranberry Upside-Down Cake
Pineapple Upside-Down Cake
Stone Fruit Upside-Down Cakes  
Coconut-Lime-Berry Cake
Mandarin Orange-and-Vanilla Upside-Down Cake
Lemon-Fig Cake  
Apple Pie Upside-Down Cake  
Rhubarb Upside-Down Cake
Strawberry Cake
Pear Pavlova  
Olive-Oil Cake with Red Grapes  
Plum Skillet Cake  
Strawberry-Basil Shortcake
Peach and Cornmeal Upside-Down Cake
Blackberry Cornmeal Cake
Gingerbread-Pear Upside-Down Cake
Chocolate-Cherry Upside-Down Cakes  
 
Layer Cakes
Buttermilk Cake withChocolate Frosting
Chiffon Cake withStrawberries and Cream  
Coconut-Pecan Cake with Milk Chocolate Ganache  
Candied-Pecan Cake with Browned-Butter Pears  
Tender Lemon Cake  
Red Velvet Cake  
Chocolate Truffle Cake  
Citrus–Poppy Seed Cake  
One-Bowl Chocolate Cakewith Mocha Buttercream
Lemon Meringue Cake  
Pumpkin Layer Cake
Sugar-and-Spice Cake  
Vanilla Layer Cake
Apple-Ginger Stack Cake
Hummingbird Cake
Devil’s Food Cake
Génoise-Rum Cake  
German Chocolate Cake
Raspberry White Cake
Double-Chocolate Cake
1–2-3–4 Lemon Cake  
Carrot Cake
Chestnut-Chocolate Layer Cake
Almond-Orange Layer Cake
Coconut Layer Cake
Black Forest Cake
Gluten-Free Chocolate Cake 
 
BASICS
PHOTO CREDITS
INDEX