Red Velvet Cake

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)


1 cup all-purpose flour
½ cup sugar
1 tsp baking soda
1 tsp fine salt
1 tsp cocoa powder
½ cup vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
1 tsp red food coloring (1 ounce)
1 tsp vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish


Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cake with Caramel Icing


2 cups all-purpose flour
2 tsp ground cinnamon
½ tsp baking soda
1 tbsp ground ginger
1 tsp kosher salt
¼ tsp freshly ground black peppe
¼ tsp ground allspice
3 eggs
cup vegetable oil


To make the cake: heat the oven to 350°F. Butter and flour a 12-cup Bundt pan. Sift together the flour, cinnamon, baking soda, ginger, salt, pepper, and allspice into a bowl. Using another bowl and a handheld electric mixer—or a stand mixer fitted with the paddle attachment—beat the eggs and sugars until light and fluffy, about 3 minutes. Add the applesauce, oil, and vanilla and beat until smooth.

Fold in the dry ingredients until just combined. Pour the batter into the Bundt pan and bake for about 45 minutes, until a cake tester inserted into the center comes out clean. Transfer the pan to a rack and let cool for 10 minutes. Invert the cake onto the rack and let it cool completely, about 2 hours, before you make the glaze.

Put a piece of aluminum foil or parchment paper under the rack to catch any drips. To make the icing: in a saucepan, combine the brown sugar, cream, butter, and salt and cook over medium heat. Bring to a full rolling boil, stirring constantly. Boil for 1 minute exactly and turn off the heat.

Let the glaze cool in the pan for a minute, then gradually whisk in the confectioners’ sugar until you have a thick but pourable glaze (you may not need all of the sugar). If the mixture seems too thick, add a splash of cream. Pour the glaze quickly over the cake, covering as much surface area as possible. Let the glaze set for at least 10 minutes before storing cake in an airtight container for up to 5 days.

Oatmeal Spice Cake


1 cup rolled oats
1 cup Dr. Pepper
1 stick room temperature unsalted butter
1 cup dark brown sugar
2 l room temperature eggs
½ tsp all purpose flour
1 tsp baking soda
¼ tsp teaspoon salt
tsp allspice


Preheat the oven to 325°F.

Place the rolled oats in a bowl and add the Dr. Pepper. Let the oats soak for 10 minutes so that they’re rehydrated and soft.

Make the cake batter: in a stand mixer fitted with a paddle attachment, beat together the butter with the brown and granulated sugars. Mix until well incorporated, about 3 minutes. Add the eggs, working one at a time until each egg is mixed in. Add the vanilla extract and beat the batter on high for 5 minutes until the volume has doubled (this step will make for a nice, fluffy cake.) While the batter is mixing, sift together the flour, baking soda, spices, and salt. After the 5 minutes of mixing, slowly fold in the flour mixture, then add the Dr. Pepper–oatmeal mixture (the entire contents) and mix until just combined.

Split the batter evenly between two 9-inch round greased (or nonstick-sprayed) cake pans fitted with a piece of parchment paper on the bottom. Smooth out the top of both cakes. Place in the oven and bake for 50 to 60 minutes until golden brown and the top springs back slightly when pressed. Check the cakes with a toothpick or with a thermometer. The cake will be done when the toothpick is clean or the center of the cake is 210°F.

While the cake is baking, evenly spread out the coconut on a baking sheet. Place in the oven for 10 minutes or until the coconut is golden brown. Remove the coconut to a plate or bowl and set aside.

When the cake is done, transfer to a wire rack and let cool in the pan for 10 minutes. Turn out cakes onto a wire rack and let cool completely, about 30 minutes.