foodFood & Drinkrecipes

Moist and Delicate Double Chocolate Bundt Cake + Giveaway

by Kristina Gill

I know the holidays are over and we usually go for something healthy to kick off the New Year on this column, but I really couldn’t resist tempting you all with one last slice of chocolate cake. Why? Because for most of our readers it is still winter and the cold spell means we are spending a lot of time with our hands wrapped around hot beverages. And what goes great with a hot cup of coffee or tea? Cake. And Netflix. I thought a splendid Double Chocolate Bundt Cake by blogger-baker extraordinaire Cenk Sönmezsoy of the blog Cafe Fernando was in order. This recipe appears in his recently released cookbook The Artful Baker: Extraordinary Recipes From an Obsessive Home Baker, a treasure trove of baking recipes which attest to the adjective obsessive — and will keep your sweet tooth satisfied through all four seasons. —Kristina

Why Cenk loves this recipe: This is the chocolate cake of my dreams! It has a deep chocolate flavor— thanks to the dark chocolate and blooming the cocoa powder with a mixture of heavy cream and strongly brewed coffee — a delicate and moist crumb, and a rich ganache glaze that adds just the right amount of fancy.

To win a copy of The Artful Baker: Extraordinary Recipes From an Obsessive Home Baker, leave an answer in the comments section below: What’s your favorite cake and what is the fondest memory you associate with it? Note: Given the heft of this cookbook, the winning copy is only available to a winner in the US, Canada, and the UK.

About Cenk: Cenk Sönmezsoy (pronounced jenk sun-mass-soy) is an author, blogger, photographer, and food stylist based in İstanbul. In 2006, he started Cafe Fernando, a food blog published both in English and Turkish which has garnered top recognition and awards from The Times of London and Saveur. His Turkish cookbook, Cafe Fernando–Bir pasta yaptım, yanağını dayar uyursun, published in June 2014, became an instant bestseller. The book was awarded “Best in the World—First Place” in the Blogger category at the 2015 Gourmand World Cookbook Awards and first place at Gourmand’s “Best of the Best.” The English-language version of his book, The Artful Baker: Extraordinary Recipes From an Obsessive Home Baker, was published in October 2017. Find Cenk on Instagram @cafefernando, twitter @cafefernando, and Facebook.

{Photography by Cenk Sönmezsoy}

Image above: Double Chocolate Bundt Cake

Image above: Cenk Sönmezsoy


Double Chocolate Bundt Cake

More than half of the six years I spent writing my Turkish cookbook, then creating this English language version, were devoted to perfecting the recipes. Give me another three years, I can assure you that some of the recipes would change. It’s not that the recipes are lacking in any way. It’s just my nature to continually retest until I’ve explored every nook and cranny, which sometimes results in my preferring a new version. I have yet to decide whether this compulsion is a blessing or a curse, but knowing that I’ve done everything I can to perfect a recipe is the only way I find comfort and peace. Here’s something else I can guarantee: If I’m lucky enough to one day publish a book of my greatest hits, drawn from my long list of works published through the years, this is the chocolate Bundt cake recipe I will include, exactly as you see it here. To me, this cake is perfection: strong enough to stand upright, yet fragile enough to yield to the slightest prick of a fork. The intense punch from strong brewed coffee and cocoa powder is softened by the sweet, sticky ganache glaze. Achieving this balance was no easy feat, but I was relentless — I baked one cake after another, tasted them all with and without the glaze, took all kinds of notes, ate more cake while comparing my notes, and finally reached a conclusion. The things I do for you!

Serves 10 to 12


  • Cake
  • 14 tablespoons (7 ounces; 200 grams) unsalted butter, softened, plus more for pan
  • 5 ounces (140 grams) bittersweet chocolate (70% cacao), coarsely chopped
  • 1/2 cup (50 grams) Dutch-processed unsweetened cocoa powder
  • 2 teaspoons (10 grams) pure vanilla extract
  • 1/2 cup (120 grams) very strong brewed coffee or espresso
  • 1/2 cup (120 grams) heavy cream
  • 2 cups (280 grams) all-purpose flour
  • 1 1/2 teaspoons (6 grams) baking powder
  • 1/2 teaspoon (3 grams) baking soda
  • 1/2 teaspoon (4 grams) fine sea salt
  • 1 3/4 cups (350 grams) granulated sugar
  • 4 large eggs, at room temperature
  • Glaze
  • 5 ounces (140 grams) bittersweet chocolate (70% cacao), coarsely chopped
  • 3/4 cup (180 grams) heavy cream
  • 2 tablespoons (25 grams) granulated sugar
  • 1 teaspoon (5 grams) pure vanilla extract



Set a rack in the lower third of the oven and preheat the oven to 325°F (160°C).

Generously butter a 10-cup (2.4-liter) Bundt pan. If your pan has an intricate design, use a pastry brush to reach all the nooks and crannies.


To make the cake, in a medium heatproof bowl, combine the chocolate, cocoa powder, and vanilla.


In a small saucepan over medium-high heat, bring the coffee and cream to a boil, stirring occasionally. Take the pan off the heat, pour the coffee mixture over the chocolate mixture, and whisk until the chocolate melts and the cocoa powder dissolves. Let cool completely.


In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.


In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium-high speed until creamy, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat for 1 minute after each addition, scraping down the sides of the bowl as needed. Reduce the speed to low and beat in one-third of the flour mixture, followed by half of the chocolate mixture. Repeat with another third of the flour mixture and the remaining chocolate mixture. Finally, add the remaining flour mixture and beat just until incorporated.


Remove the bowl from the mixer and scrape down the sides of the bowl with a silicone spatula, reaching down to the bottom to incorporate any unmixed dry ingredients. Scrape the batter into the prepared pan and smooth the top.


Bake until a wooden toothpick inserted into the cake comes out clean, 50 to 55 minutes. Set the pan on a wire rack to cool for 10 minutes. Invert the cake onto the rack, set the rack over a baking sheet lined with parchment paper, and let cool completely.


To make the glaze, put the chocolate in a medium heatproof bowl.
In a medium saucepan over medium-high heat, bring the cream, sugar, and vanilla to just below a boil, stirring frequently. Take the pan off the heat and pour about half of the hot cream mixture over the chocolate. Stir gently with a silicone spatula until blended. Add the rest of the hot cream mixture, stirring gently until the chocolate melts completely. Immediately scrape the glaze into a small heatproof pitcher and pour it over the cake, allowing it to drip down the sides.

Using a cake lifter, transfer the cake onto a serving plate, and serve. (You can scrape the excess glaze on the parchment into a bowl and enjoy it later as an ice cream topping.)


Storage: The cake will keep under a cake dome at room temperature for up to 3 days.



Reprinted from The Artful Baker by Cenk Sönmezsoy (ABRAMS © 2017)

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  • Suelo hornear dulces todos los días ( y cada uno tiene que ser aun más difícil que el anterior!) pero mi pastel favorito ha de ser el Tres Leches. Es algo tan sencillo y sin complicación mas es totalmente adictivo. Me trae tantos recuerdos de mi infancia con cuatro hermanos. Mamá preparaba la esponja de un mix de caja del supermercado (blasfemia!) y nosotros mezclabamos la leche condensada, evaporada y la crema de leche. Le hacíamos todos los huequitos a la esponja, vertíamos la mezcla y observabamos anonados como por arte de “magia” la esponja iva absorbiendo las leches. Volvíamos a hechar más y más; como que esperando ver a la esponga explotar. Mas no, todo lo absorbia. Por último, lo cubríamos en crema de leche batida. Y luego, a la nevera! Esto era tortura para nosotros. Queríamos dulce de tres leches pero jamas caliente! Habia de estar frío, completamente frío. Y asi tocaba esperar impacientemente hasta el siguiente día para que, por arte de magia, desapareciera en un disparar de ojos.

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  • Raspberry coffee cake, as eat on random weekends of my childhood. To this day I still can’t figure out what lead to the cake being present. My suspicion is it had to do with sales at the grocery store..

  • THIS is my favorite cake! Holy moly, i don’t even have to taste it to know that, just look at it! My fondest memory is the last five minutes when I’ve read, and reread (and reread again!) the article just dreaming of the time when I’ll get to make it myself! :) #chocolatecakeofmydreams #givemeALLthechocolate

  • Right now my favorite dessert is Brett Bara’s recipe for two chocolate cupcakes, doubled. It’s a fast and leftover free way to have something special after dinner with our kids.

  • My favourite is a Swedish princess cake with green marzipan from Morrison’s. I think I first had it at my grandparents house. My grandpa loved marzipan and always had little fruit shaped marzipans to have as a treat, so marzipan is the taste of visiting him. I loved the cake so much that it soon became tradition for my dad and I to share on one our birthdays (his was the day after mine), even though we lived no where near Morrison’s and it was quite a drive to get one. We continued to get the cake for a few years after dad died to continue the tradition, but myself and my sister were then diagnosed with coeliac. I hadn’t eaten “green cake” for around 8 years until earlier this year when I decided to try to make one myself. It left me with very green fingers from colouring the marzipan, but tasted as good as I remembered!

  • Suelo hornear dulces todos los días ( y cada uno tiene que ser aun mas dificil que el anterior!) pero mi pastel favorito ha de ser el Tres Leches. Es algo tan sencillo y sin complicación mas es totalmente adictivo. Me trae tantos recuerdos de mi infancia con cuatro hermanos. Mamá preparaba la esponga de un mix de caja del supermercado (blasfemia!) y nosotros mezclabamos la leche condensada, evaporada y la crema de leche. Le haciamos todos los huequitos a la esponga, vertiamos la mezcla y observabamos anonados como por arte de “magia” la esponga iva absorbiendo las leches. Volviamos a hechar mas y mas; como que esperando ver a la esponga explotar. Mas no, todo lo absorbia. Por ultimo, lo cubriamos en crema de leche batida. Y luego, a la nevera! Esto era tortura para nosotros. Queriamos dulce de tres leches pero jamas caliente! Habia de estar frio, completamente frio. Y asi tocaba esperar impacientemente hasta el siguiente dia para que, por arte de magia, desapareciera en un abrir y cerrar de ojos.

  • I usually bake on a daily basis (and every recipe must be more difficult than the last.) but my favorite cake has got to be Tres Leches Cake. Its something so simple and uncomplicated but oh so addictive. It brings back so many memories of my childhood with four brothers. Our mom would first the sponge cake out of a boxed mix (blasphemy!) and we would mix the condensed milk, evaporated milk and heavy cream. We would then poke little holes all over the sponge and pour the milk mixture over it. We would watch the sponge absorbe the mix little by little, as if it were magic. We would then add more and more, sort of expecting the sponge to blow up if we overloaded it. But it would take in all the deliciousness. We would lastly top it with whipped heavy cream. Then, the real torture would begin. We wanted Tres Leches Cake but not a warm one! It had to be cold, absolutely cold, so into the fridge it would go. And then the next day, in a blink of an eye, most of the cake would magically disappear.

  • My goodness how do you choose one?! I feel incredibly fortunate, that from every generation in my wonderful family there is a delightful cake that not only tasted delicious but with every year it was made memory’s, stories & unifying moments were created. Though if I have to choose, the magical beesting & the fabulous traditional sticky date pudding take the cake! I can close my eyes & picture every scene…every baking pan, every apron worn, every scent that wafted from the kitchen but most importantly, I can picture every beloved that I’ve been fortunate enough to have spent time with that made that magic happen❣️

  • My father’s family came to America in 1920 from Hungary. His uncle, a lawyer, learned to bake as a way to get work here. He always baked 7-layer Dobos Torte for family celebrations. The combination of multiple thin, crisp, cookie-like layers with creamy rich chocolate buttercream always reminds me of the time when all those loved ones were still with us, celebrating life.

  • My favorite cake is a Spiced-Chai cake recipe that I developed about 15 years ago. It was the first time I substituted ingredients from a recipe template and modified the flavors to accommodate my craving. It has been done many time since, but this first experiment holds fond memories of venturing into creative baking!

  • I grew up in NC and there was a bakery, Dewy’s, that made the BEST vanilla cake with buttercream frosting. I can’t recall one specific event that made me love that cake so much but it seemed it was always present at any gathering. Even today, I will be certain to get a cupcake from Dewey’s before I leave to return home.

  • This looks so good I wanted to lick my screen! I don’t have a specific cake recipe, but when I was young my great aunt used to buy me a super fancy cake from the store and we’d take a picture of me beaming from ear to ear with it every year. I was her favorite and she made sure everyone knew it. It’s probably part of why I love cake so much to this day!

  • when I was in college 40 years ago I went to Vienna for several months to work. We were invited to a home for dinner and were served a poppy seed cake with a lemon drizzle icing. they called it Muck cake. it was moist and fabulous

  • A chocolate beet cake. I generally hate beets but it had such a delicious flavor and reminds me of this pub that used to serve it that my friends and I used to go to frequently years ago.

  • When my friend was on bed rest in the hospital before giving birth to her fisrt son I made for her and her husband a blackberry and peach coffee cake. They ate it all and shared with staff. I still make it for them on their sons birthday. The recipes from southern cooking. The yellow cake is so flavorful and the strusseul is crunchy and delicious. The fruit makes moist. Besides it is such a pretty cake.

  • I love baking. Especially chocolate cakes. I am going to make this chocolate cake tomorrow, as I’m hosting a family meal with my son and daughter in law. This cake looks so yummy I can’t wait to try it.
    Than you ahead of time !!

  • Molasses cake with crumb topping, it’s a few family members’ favorite thing my mom makes so I have many fond memories of it.

  • I was 13 yrs old and curious about everything including baking.  My Mother was a great cook and baker.  Both grandparents were amazing cooks!  Even my grandfather who for years worked at AMBROSIA CHOCOLATES, was super talented and had an extremely, sensitive palate for refined foods.  So I too wanted to join the ranks.  I was obsessed (as I still am) with reading cookbooks & recipes, myfavorite, baking.  Recipes read like romantic novels, describing the oddity of combined items, evolving into beautiful, happy ever after masterpieces.  One day while assisting my Mother with meal preparation, I came across a recipe on the inside lid of a foam egg carton.  Imediately I stop to read it and without my Mother’s liking or approval, ripped it off to save.   Later I had the opportunity to attempt its recreation.  Thankfully all the necessary ingredients were on hand.  A simple recipe, bearing a quite descriptive name, “A GOLDEN POUND CAKE”.  With much success I baked the recipe to perfection and now the cake has became requested at all family gatherings.  40+ years later this cake has become apart of my repitoire, a signature recipe, simply as “Terri’s Pound Cake.  A legacy in its own right, joining the collection of recipes my elders imparted to me.  Along the years, I’ve tweeked a little year a little there, to truly make “The Cake” my own, to be shared with much love for all to enjoy, and for the younger generations to admire 

  • My favorite is Flourless Chocolate Cake, it is my go-to because it is pretty much no fail (just do not overbake), I always have all the ingredients on hand and I’ve made it so many times it’s a snap to make. I have two memories regarding this cake: the first is one Christmas when I cut out the letters HBJ, laid them down and sprinkled the powdered sugar over it, my (church-going) niece asked what’s HBJ? I replied “what are we celebrating?” she finally figured out whose birthday it was. The same cake kind of worked for my brother-in-law’s birthday. I it had my garage sale Tupperware cake carrier whose bottom dropped out on the way to the restaurant…oh so that’s why it was in the sale. When it came time for cake, I pulled out my phone to show everyone his cake, the plate smashed on the ground with the cake on top, the “HB” still clearly visible.

  • My favorite cake is lemon rum cake. I associate it with early family vacations to the nearby Caribbean islands. My associations with this cake are so positive, it’s what I chose for our wedding cake a decade ago. :) I still love it even now!

  • I love angelfood cake and always requested it for my birthday growing up with fresh strawberry syrup and whipped cream! I have aspirations to try yo make it at home, but am sort of chicken! Maybe I’ll get up the nerve in 2018!

  • When my kids were little, I used to love making extravagant cakes for their birthday parties and I always used Martha Stewart’s sheet cake and buttercream icing recipes. From standing up dinosaurs & firetrucks to castles and a snorkeler, this recipe held up — both visually and tastefully.

  • Pouding chômeur! The French-Canadian version of a bread pudding, but there is no old bread involved. Just *lots* of maple syrup :) I’m from Quebec and am partial to this one.

  • I love Red Velvet cake with cream cheese frosting. My husband doesn’t even like it, but whenever I’m having a sad or stressful time at work, he’ll make Red Velvet for me. I associate it with love!

  • My favorite cake is Mocha Almond Cake made by a local bakery, Upper Crust Bakery, in Austin, TX.
    My husband knows to order it for my birthday every year. My favorite memory of this cake was this year for my 60th. We celebrated with all of my family in a town about 100 miles from where we live and the cake made the trip!

  • My favorite cake would have to be a fresh strawberry cake with strawberry-cream cheese buttercream. My teen son made it for me for my birthday this year and it will forever and always be my birthday cake from here on out.

  • Texas Sheet Cake/Mississippi Mud Cake (I’ve had different relatives call it different things). This was a favorite growing up that I always requested for my birthday (and for a few other special occasions. I’m not a huge cake person, but I love chocolate, so almost-brownie like thin cake plus fudgy icing was just what I wanted in a cake as a kid.

  • I still have a soft spot for the funfetti cakes of my childhood – not just for the classic birthday cake taste, but the fun decoration. I remember most an amazing tiered carousel cake my mom made for my 5th birthday!

  • My favorite is white cake; I’ve never been a huge chocolate fan, so I remember my Mom making me white cakes with a fruity filling when I was little. I still love them that way!

  • White cake with coconut frosting and a lime butter cream frosting between the layers… so yummy

  • I love my grandma’s lemon velvet cake, a moist lemony cake with a glaze that melts through the cake. My mom made it for my dad’s birthday each year.

  • My favourite cake is a chocolate buttercream cake. My mom in law made this for me one of the first times I met her and I quickly fell in love with her and her son!

  • My favorite cake is plain cheesecake — but the one made with cottage cheese (not cream cheese), flavored with lots of lemon zest, and with a crumb crust made with Holland Rusks rather than graham crackers. Memories center around my mother having made it as a really special, once-a-year treat, and more recently, my making it for my grown children’s birthdays.

  • A French bakery in Baltimore makes a flourless chocolate cake with a crunchy, hazelnut praline-like layer on the bottom. I discovered the cake and the little bakery over 25 years ago while planning my wedding. My sisters still say it was the best wedding cake they’ve ever had. The bakery has since grown in success and have opened branches in several locations. They still make the cake but now the hazelnut layer is significantly thinner, which makes me a little sad. But these days I have a favorite recipe for a flourless chocolate-hazelnut cake which I make for special dinners.

  • It is great baking weather here in the frigid northeast! Yesterday I baked a sauerkraut cake similar to the one my mom used to make. That cake would tie with my carrot cake which is a dense, rich cake made with applesauce and lots of fruits. My favorite cake related memory is when my brother used my carrot cake recipe at the local bakery and advertised it in the local paper with my name on it (I had a different name at the time), Mrs. Weiss’s Carrot Cake. The ad read, “Yes, Virginia, there really is a Mrs. Weiss.”

  • My favorite cake is angel food, topped with lemon whipped cream and fresh raspberries. I made it for my first holiday celebration with my boyfriend, and all his friends loved it!

  • My mom’s sponge zebra cake.The 90’s in the Balkans were not an easy time and our parents were basically magicians – providing us with good food in the years of inflation and not much money available. So there was always a lot of home cooking cause it was not easy to buy stuff. My whole generation ate the zebra cake often – it was simple and cheap, part vanilla part cocoa. I’ve made it recently and took me back to those years. Almost like my mom’s. Miss her and miss her baking.

  • My favorite cake is rum cake, my Great Aunt would always make it for the holidays and now my Sister makes it for us, it’s something the family fights over the biggest piece.

  • Choosing a favorite is too difficult! One memorable celebration cake was from a bakery in Healdsburg, CA (the bakery later became my first job after high school): a chocolate layer cake with a chocolate fudge and fresh raspberry filling.

  • My favourite cake is a date-walnut cake. When the walnuts start falling of the trees in my parents’ garden, it’s the sad announcement of the end of summer but hurray, welcome autumn. It is also the only bake my dad makes, he’s fond of walnuts. Now I live far away from my parents but if I see walnuts, I can’t help but prepare this cake.

  • I love my grandma’s very easy chocolate biscuits vanilla cream cake. It is super straightforward, a layer of crumpled dark chocolate digestive biscuits, a layer of vanilla cream, and thus alternating them 5 times. For my grandma who has been looking after me while my mother and father were employed full time this was both an educational and a babysitting tool. I started as early as 3 bashing the cookies for the layers. It gave her freedom, it gave me confidencd

  • My favorite cake is my family secret recipe, Carrot Pecan Cake with Lemon Cream Cheese frosting. My mother-in-law asked for the recipe so of course I had to give it to her! But when she said, “Honey, it doesn’t taste like yours.”, I realized I have tweaked the recipe over the years and have never written it down. I guess it’s still secret after all!

  • My Aunt Bea’s sour cream coffee cake. Not unusual for a woman of her time, Bea channeled her considerable creativity into becoming a domestic heroine- cooking, baking, sewing, gardening- you name it, Bea could do it and well. This coffee cake is emblematic of her considerable baking skill- dense with cinnamon and chocolate, with just enough sour cream tang. Pure heaven. I made the recipe to take into work- where it was received with RAPTURE!
    The sense memory of summertime burgers in my cousin’s backyard with home grown tomatoes and cukes, then homemade angel food cake or brownies is total bliss. As the weather cooled and holidays began, the coffee cake would arrive along with her superb pot roast- moist and delectable, her cooking is a memory I will never forget.
    Time to put her recipes into a book….

  • My husbands mother makes this delicious red cake with her special frosting! We asked her to make the cake for our guest at our wedding and it was so special and wonderful! That is definitely my fondest memory of it :)

  • My sister is a baker and makes an amazing banana, graham cracker cake for family parties- which I LOVE. Other than that my favorite is the almond cake my kids made me for my birthday this year- went to the store on the bus and bought the ingredients themselves! They are 16 and 10 years old mind you :) This recipe looks amazing, will definitely make!

  • Banana Cake with Cream Cheese Frosting…it brings back the memories of being at Grandma’s house as a kid on a late Sunday afternoon and sitting down to enjoy a piece of Grandma’s special cake.

  • My favorite cake is a chocolate almond torte with a crushed vanilla wafer crust. I felt so fancy and cool in high school when I would make it. It’s one of the the first desserts that made me feel like I was the baker in my family. It’s still a family favorite for birthdays and special occasions.

  • Guava chiffon cake always reminds me of my childhood and lovely summer celebrations with family in Hawaii.

  • It would have to be the chocolate gluten free cake that was my wedding cake. It was perfect and soooo delicious. This book looks amazing and I would love to get my hands on it.

  • My mom’s delicious chocolate cake hot straight out of the oven! My twin sister and I would fight over who gets the end slides ( out of a rectangular pan. My favorite memory is of both of us fighting to lick the most remaining batter from the bowl and the mixer prongs every time my mom made the cake. It was a favorite in the family and outside as well!

  • My favourite cake – my mum used to make this amazing chocolate zucchini cake. Her garden would blow up in the summer time and we’d have an abundance of vegetables. Her answer to using up errant zucc’s was to create the worlds most moist chocolate cake – so good.

  • One of my favorites is a ridiculously rich flourless chocolate cake that always reminds me of my grammie. I might make it for my birthday this Friday! Ooooorrr maybe this delicious bundt. Hard to say 😏

  • My most beloved cake is one a friend surprised me with years ago, Vermont maple oatmeal cake. The maple buttercream frosting was so very smooth and rich. The layers were oaty but but not too dense. The cake was garnished with maple glazed oats. Magnificent cake ! And my friend brought it to me for no particular reason at all! I’ll always remember that surprise! And she would make this very cake for my birthday for a number of years, until we began to fear for the health of our hearts. Now it’s a rare rare treat, but it’s ever fresh in my memory.

  • My favorite cake is my mom’s German Chocolate Cake. It is a family recipe my Grandfather’s mom used to make, and now my mom makes it every year on his birthday. It is the perfect combination of sweet coconut, salty pecans and rich chocolate and brings back many fond memories of family celebration.

  • My mom passed on a depression-era chocolate cake recipe called Mrs. Hunters. No eggs, butter or milk. It’s leavened with baking soda and vinegar which somehow intensify the chocolate flavor. It is unbelievably moist.

  • The chocolate bundt cake looks divine! My favorite is my husband’s grandmother’s red velvet cake. She died before I was in the picture. My husband often talks about that cake and doesn’t like hardly any other red velvet cake. We found the recipe stored in a box…or rather, we found the ingredients. Some of her instructions were missing, so I did some guessing and tweaking. I felt I had “arrived” as a baker when my husband said my cake tasted like his grandmothers.

  • I loved my first adventures making cake in early high school, and of course I had the most fun with my favorite, RED VELVET, and then I also enjoyed experimenting with different types of buttercream!

  • My mother’s sponge cake, made in a bundt pan for each of our birthdays every year. Slices were served with whipped cream.

  • There are a million and a half glitzy baking books with gorgeous photographs and mouth-watering flavor combinations. However, my favorite cake recipe is the almond cake in the Williams Sonoma publication “Cake.” I have tried other recipes, but nothing compares to this simple bundt cake. The sugar is in check, allowing the almond flavor, which comes from a combination of paste and extract, to truly sign. Like a fine cheese, it ages gracefully. A wedge is just at home adorned with candles at a birthday celebration as it is with a dollop of yogurt and some fresh fruit for breakfast the next day.

  • So many favorites through the years, but one I recently resurrected at a dinner party is the Hummingbird Cake. Although it’s a Southern U.S. cake, my Northern U.S. grandmother introduced me to it. I call it the Happiness Cake because it brings back lots of great memories AND makes me smile because it’s so darned good!

  • My favorite cake is a Butterscotch Coffeecake that both my mother and I have made through the years for when we have family come to stay with us. The flavor is rich enough for a satisfying dessert, but it technically is a coffeecake, so we can also serve it for breakfast. So many fond family traditions and memories were made while eating this cake!!

  • My favorite cake used to be the Angel food cake from the nearest store to cut and serve with vanilla ice cream and sliced fresh fruit for my children’s birthdays because I never had time to bake a cake!

    now I look for something different and special, still not too hard to prepare
    usually chocolate!

  • My Grandmother made a simple orange-juice flavored yellow cake and she frosted it with a thick layer of fudge. My siblings and cousins LOVED that cake and we would stockpile the delicious, hardened hunks of fudge to savor as the dessert’s dessert. Good memories.

  • My favorite cake is a chocolate cake with raspberry filling that was my yearly birthday cake growing up. Lots of happy memories of birthdays and candles! Thanks for the giveaway opportunity!

  • Poppyseed cake topped with cream cheese icing — so simple yet incredibly delicious. Growing up, my mom baked it almost every year for my birthday and now does the same for my kids. My version is always a little on the dry side, even when I follow her recipe to the letter. Must be Mama’s love sprinkled in there!

  • My favorite cake is caramel apple cake, a buttercream-covered and caramel-drizzled confection boasting homemade applesauce in the cake layers. The first year we moved back to our hometown, I made it for my husband’s birthday and he brought it into the office to share. I was an instant celebrity even though I wasn’t there, getting some recipe requests and lots of appreciation from his co-workers. I feel like it was one of my first steps in making a home for myself in our new(ish) city, and will always remember the cake fondly.

  • My all-time favorite cake is the birthday cake my mother made for me for years. It will probably make you cringe, or cry, or wonder what the hell is wrong with my tastebuds that I could love it so much, but I just do. Nor do I pretend it would make a trained pastry chef swoon, except perhaps from dismay. Here it is: an angel-food cake, from a box mix, baked in my mother’s ancient square tube pan, and then iced with a thick layer of homemade frosting, colored violent pink and flavored with peppermint. It was always perfection on the first day. By the third day, the frosting would start to taste like mouthwash, and I could break off great sheets to see the sugary layer underneath, but none of that mattered. It was my request until I went off to college. The first year I had a birthday without it, I felt bereft. Years ago I read, in “The Group” by Mary McCarthy, in which she described a bakery cake’s frosting as tasting like Lavoris, and I knew exactly what she meant. But I still wanted that angel-food cake with pink peppermint icing every damn time.

  • My favorite cake is a vanilla coconut cake. I come from a very large middle class family and with a lot of kids sending them all to college could be a chore. I was the first to go to college far from home so every time I came home my Aunt Vern would make this for me. It made me feel so good and always reminds me of coming home to family and friends.

  • Texas sheet cake! My mom used to make it for my birthdays (we lived in Texas). It was easy, rich, sweet, and everyone in my family loves chocolate so it was an all-around hit. We sat around our Chromecraft table on its matching orange chairs to eat it, and we always used the dinosaur candle holder.

  • My favourite is my mom’s carrot cake with cream cheese icing. It was what we had for just about every birthday when I was growing up… and it was the one we were allowed to eat for breakfast.

    I’m not sure if those two facts are related.

  • Although I am a confirmed chocoholic (can’t wait to try this Bundt cake!!!), I think my favorite cake would have to be a pineapple upside down cake. Sweet and sticky and yummy, but also loaded with wonderful memories. Each year for my birthday, while I was growing up, my grandmother baked me her own special version of this cake.

  • OK, ALL YOU PEOPLE WHO MADE COMMENTS ABOVE! PLEASE, follow-up with your recipes!

  • My favorite cake is Martha Stewart’s rich and wonderful recipe for chocolate-studded, almond paste and candied ginger enriched rehrucken, which my hsuband fashion into a large very realistic yule log each Christmas. This year, we made it for the staff and residents of my brother’s nursing home for Christmas Day.

  • My favorite cakes are the ones I bake together with my daughter, recently Ottolenghi and Helen Goh’s lemon and poppy seed cake that we baked many times and also for her birthday. Great to see Cenk Sonmezsoy featured here, I just got his book and baking my way through it. I haven’t had a chance to make this double chocolate cake yet but I am tempted to bake it tonight!

  • I love chocolate, so almost-brownie like thin cake plus fudgy icing was just what I wanted in a cake as a kid :).

  • My Mom used to make a yeast-based fruitcake that was officially called a “Sistercake” – she would call it her Eastercake or Christmascake depending on the time of year. When she made it I would help her stir it and just doing so made me feel so special.

  • My favourite cake flavour is chocolate and I remember my 6th birthday party where I first got a chance to bond with my present day best friend. Best birthday outcome every!

  • A family favorite is Black-Cocoa Cake with Malted-Milk Chocolate Frosting. The cake gets its double-choco dose from actual black cocoa, plus bittersweet chocolate bits melted in hot coffee; the frosting’s secret ingredient is Ovaltine!

  • My favourite cake is angel food cake, which my grandmother first made for me on my birthday. I have loved it ever since!

    • Hi Tara – I haven’t tried this recipe in a different pan. Using the pan called for in the recipe is ideal, but if you have to use a different pan, I’d suggest checking online to compare the volume of cake pan sizes (the Bundt pan I use has a volume of 10 cups). The cake may bake differently and you may need to adjust the baking time accordingly. Hope this helps.

  • I love anything with fresh fruit in it, hummingbird cake is delicious. Paired with a cream cheese icing, simple but oh so divine.

  • fudgy icing was just what I wan ted in a cake Hi Tara – I haven’t tried this recipe in a different pan. Using the pan called for in the recipe is ideal, but if you have to use a different pan, I’d suggest checking online to compare the volume of cake pan sizes (the Bundt pan I use has a volume of 10 cups). The cake may bake differently and you may need to adjust the baking time accordingly. Hope this helps.

  • Carrot cake from my childhood! When I was little, I remember everybody in my family falling in love with the homemade carrot cake. It might be crazy to say that I can still remember the feeling I had eating it, unfortunately I never was able to get my aunt to get ve me the recipe.