WHITNEY DEPAOLI CREATOR OF Duff Goldman Ace of Cakes and owner of Charm City Cakes “Whitney is one of those bakers who can turn any cake into a masterpiece! She’s an inspiration to any self-taught baker.” ANYONE CAN CAKE Your Complete Guide to Making & Decorating Perfect Layer Cakes Everything You Need to Know to Create Pretty Cakes with Confidence “Sugar & Sparrow is my number one resource for all things cake. Whitney creates some of the most reliable cake and frosting recipes that every baker—no matter their skill level—will appreciate. Her cookbook is comprehensive, and I’m beyond excited to have it as a resource in my kitchen.” Michelle Lopez Creator of Hummingbird High and author of Weeknight Baking Anyone Can Cake brings beautiful, artisan cakes within reach of every home baker. Many professional cake artists appear to have a magical touch where every cake they make looks equally perfect and effortless, so it can be intimidating to home bakers. Whitney DePaoli is here to help. As a self-taught cake artist who has been baking cakes from her home kitchen for over a decade, Whitney shares her best tips and hard-won knowledge to answer all of your cake baking questions, help you avoid common mistakes and master the building blocks that make a great cake. Discover the pride and joy of achieving the perfect consistency buttercream, the right way to crumb coat your cake and beginner- friendly methods for popular decorating techniques. The book is overflowing with full-page photography, foolproof recipes, handy graphics, reference charts and step- by-step instructions to lead you to complete cake confidence. Whether you are looking for simple classics or creative flavors such as Pumpkin Spice Latte Cake, Double Chocolate & Peanut Butter Cake and Raspberry-Almond Impressionist Cake, the sky is the limit with what you can do. Allow Whitney to guide your cake journey and prove that everyone can create a stunning layer cake to be proud of. “Whitney’s cakes are super cute and whimsical. With so many helpful tips and delicious recipes, you’ll be whipping up layer cakes for every occasion!” Tessa Huff Author of Layered and Icing on the Cake “Whitney’s cake decorating style is always flawless. Her cookbook and troubleshooting tips will set any baker up for success each and every time.” Mandy Merriman Creator of Baking with Blondie and author of Cake Confidence “Whitney has truly outdone herself! This book covers everything you need to know to make the perfect layer cake.” Chelsey White Creator of @chelsweets ANYO N E C AN C AK E W HI TNE Y D EPA O LI 9 781645 676829 52499> ISBN 978-1-64567-682-9 $24.99 COOKING / Courses & Dishes / Cakes US $24.99 / CAN $32.99 Learn how to: • Bake, build and decorate layer cakes, along with all the techniques and tools you’ll need • Master buttercream frosting, from mixing gorgeous colors to achieving a perfectly smooth finish • Create ombrés, stripes, Lambeth piping and more with beginner-friendly decorating tutorials • Level-up your design with in-depth guides for ganache drips, sprinkle placement and perfect piping Featured resources include: • Foolproof base recipes such as Favorite Vanilla Cake, One-Bowl Chocolate Cake and Vanilla Buttercream • Creative recipes for showstopper cakes like Rainbow Striped Milk & Cereal Cake, Chocolate- Covered Strawberry Cake and Snickerdoodle Cake • Troubleshooting tips and step-by-step instructions for preventing common mishaps every step of the way • Luscious full-spread photography and visual reference charts WHITNEY DEPAOLI hosts the popular baking YouTube channel and blog Sugar & Sparrow. She teaches approachable cake recipes and tutorials for bakers of all skill levels via her website, social channels and online Cake Basics video series. Her recipes and photography have been featured by Food Network and BuzzFeed’s Tasty, Wilton and American Cake Decorating magazine. She lives in the Pacific Northwest with her husband and son. Discover more at sugarandsparrow.com. Follow Whitney on social media and tag her with your cookbook and bakes! @sugarandsparrowco @sugarandsparrow @sugarandsparrow “Anyone Can Cake is a brilliant collection of delicious recipes, tutorials and beautifully detailed visual aids to truly teach anyone how to decorate a cake!” Sheri Wilson Author of Caketopia160 Anyone Can Cake Striped Strawberry Matcha Cake Yield: 1 triple-layer 6-inch (15-cm) cake or 1 double-layer 8-inch (20-cm) cake Prep time: 1 hour Bake time: 30–35 minutes I love a good matcha latte, but I love baking with matcha even more. It has a unique, earthy flavor profile that can seem bitter on its own, but after balancing it with the sweetness of a cake recipe and the right contrasting flavors, it’s absolutely delightful. This cake is the perfect example: layers of soft and fluffy matcha cake contrasted with sweet Strawberry Buttercream and Vanilla Buttercream to round it all out. One key to success with this one: Make sure to use culinary-grade matcha powder in the cake—it’s higher quality than ceremonial-grade matcha and gives the finished product a bolder flavor. MATCHA CAKE 2¾ cups (292 g) sifted cake flour 2 tbsp (12 g) culinary-grade matcha powder 2 tsp (10 g) baking powder ½ tsp baking soda ½ tsp salt ¾ cup (170 g) unsalted butter, at room temperature 1⅔ cups (332 g) granulated sugar 3 large eggs, at room temperature ½ cup (120 g) sour cream, at room temperature 2 tsp (10 ml) pure vanilla extract 1 cup (240 ml) whole milk, at room temperature MAKE THE MATCHA CAKE 1. Preheat the oven to 350°F (177°C). Prepare three 6-inch (15-cm) or two 8-inch (20-cm) round cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan. 2. In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda and salt. Set the flour mixture aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at high speed for 2 minutes, until it is light and creamy. Add the granulated sugar and cream the butter and sugar together at medium-high speed for 2 minutes. Decrease the mixer’s speed to low and add the eggs one at a time, mixing until the ingredients are just combined and scraping the bowl and paddle as needed. Add the sour cream and vanilla, increase the mixer’s speed to high and beat the mixture for 1 minute. It will look curdled at this point, but don’t worry—it will become smooth at the end. 4. Turn the mixer off and add the flour mixture all at once. Start the mixer at low speed. Mix the ingredients until they are just combined, then slowly pour in the milk. Continue to mix the ingredients at low speed for about 30 seconds, until they are just combined. Scrape the sides and bottom of the bowl and stir the batter with a whisk a few times to make sure there are no lumps. The batter will be slightly thick. 5. Divide the batter evenly between the prepared cake pans. Bake the cakes for 30 to 35 minutes. They’re done when they spring back to the touch and a toothpick inserted into the centers comes out clean. Let the cakes cool in their pans for 5 minutes, then remove them from the pans and allow them to cool completely on a wire rack. (continued)160 Anyone Can Cake Striped Strawberry Matcha Cake Yield: 1 triple-layer 6-inch (15-cm) cake or 1 double-layer 8-inch (20-cm) cake Prep time: 1 hour Bake time: 30–35 minutes I love a good matcha latte, but I love baking with matcha even more. It has a unique, earthy flavor profile that can seem bitter on its own, but after balancing it with the sweetness of a cake recipe and the right contrasting flavors, it’s absolutely delightful. This cake is the perfect example: layers of soft and fluffy matcha cake contrasted with sweet Strawberry Buttercream and Vanilla Buttercream to round it all out. One key to success with this one: Make sure to use culinary-grade matcha powder in the cake—it’s higher quality than ceremonial-grade matcha and gives the finished product a bolder flavor. MATCHA CAKE 2¾ cups (292 g) sifted cake flour 2 tbsp (12 g) culinary-grade matcha powder 2 tsp (10 g) baking powder ½ tsp baking soda ½ tsp salt ¾ cup (170 g) unsalted butter, at room temperature 1⅔ cups (332 g) granulated sugar 3 large eggs, at room temperature ½ cup (120 g) sour cream, at room temperature 2 tsp (10 ml) pure vanilla extract 1 cup (240 ml) whole milk, at room temperature MAKE THE MATCHA CAKE 1. Preheat the oven to 350°F (177°C). Prepare three 6-inch (15-cm) or two 8-inch (20-cm) round cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan. 2. In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda and salt. Set the flour mixture aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at high speed for 2 minutes, until it is light and creamy. Add the granulated sugar and cream the butter and sugar together at medium-high speed for 2 minutes. Decrease the mixer’s speed to low and add the eggs one at a time, mixing until the ingredients are just combined and scraping the bowl and paddle as needed. Add the sour cream and vanilla, increase the mixer’s speed to high and beat the mixture for 1 minute. It will look curdled at this point, but don’t worry—it will become smooth at the end. 4. Turn the mixer off and add the flour mixture all at once. Start the mixer at low speed. Mix the ingredients until they are just combined, then slowly pour in the milk. Continue to mix the ingredients at low speed for about 30 seconds, until they are just combined. Scrape the sides and bottom of the bowl and stir the batter with a whisk a few times to make sure there are no lumps. The batter will be slightly thick. 5. Divide the batter evenly between the prepared cake pans. Bake the cakes for 30 to 35 minutes. They’re done when they spring back to the touch and a toothpick inserted into the centers comes out clean. Let the cakes cool in their pans for 5 minutes, then remove them from the pans and allow them to cool completely on a wire rack. (continued)Next-Level Recipes 163162 Anyone Can Cake STRAWBERRY BUTTERCREAM 1½ cups (26 g) freeze-dried strawberries (see Note) 1½ cups (339 g) unsalted butter, at room temperature 4 tbsp (60 ml) whole milk, at room temperature 1½ tsp (8 ml) pure vanilla extract 5¼ cups (630 g) powdered sugar ¼ tsp salt VANILLA BUTTERCREAM 1 batch Vanilla Buttercream (page 133) 1–2 tsp (2–4 g) culinary-grade matcha powder TOPPINGS Sliced fresh strawberries, as needed MAKE THE STRAWBERRY BUTTERCREAM 1. Using a food processor, grind the freeze-dried strawberries into a fine powder—you’ll end up with about ⅓ cup (6 g) of strawberry powder. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter at medium speed for about 5 minutes, until it’s creamy and light in color. Add the milk, vanilla and strawberry powder and mix for 1 minute. 2. Decrease the mixer’s speed to low and add the powdered sugar 2 cups (240 g) at a time, mixing the ingredients well and scraping the bowl after each addition. Add the salt and mix at low speed for 1 minute, until the ingredients are well combined and the frosting is smooth. MAKE THE VANILLA BUTTERCREAM 1. Make 1 batch of Vanilla Buttercream (page 133). Set the frosting aside. ASSEMBLE THE CAKE 1. Level the cooled cake layers to your desired height (page 31). Fill and stack the cake layers (page 32) with Strawberry Buttercream. Crumb coat the cake (page 37) with Strawberry Buttercream. Chill the crumb-coated cake in the refrigerator for at least 30 minutes to allow the frosting to set up. 2. Follow the tutorial on page 88 to create a striped finish with the Vanilla Buttercream and Strawberry Buttercream. Begin the striping process with the Vanilla Buttercream. After using the cake comb to create the grooves, fill them with Strawberry Buttercream. 3. Divide the remaining Vanilla Buttercream equally between two bowls. Add the matcha powder to one of the bowls to create a green buttercream. Use the two colors of Vanilla Buttercream and the Strawberry Buttercream to create a crescent border (page 116) of piped rosettes and stars. As an optional addition, you can do the same effect on a lower area on the side of the cake. Finish by adding sliced fresh strawberries within the piped rosettes and stars. NOTE Freeze-dried strawberries are not the same as frozen strawberries. The process of freeze-drying removes all of the liquid from the berries and amplifies the flavor, making them perfect for flavoring buttercream without altering the consistency. Look for them next to raisins and other dried fruit at your local grocery store. Vintage Piped Red Velvet Cake Yield: 1 triple-layer 6-inch (15-cm) cake or 1 double-layer 8-inch (20-cm) cake Prep time: 55 minutes Bake time: 30–35 minutes I’ve always thought of red velvet as a fancy cake, so dressing it up with this vintage Lambeth-style buttercream piping seemed more than fitting! This famous cake is flavored with just a hint of cocoa powder, made extra moist and fluffy with buttermilk and cake flour and is tinted red using food coloring gel for that classic look. Here are my tips for success for this recipe: First, I recommend using a highly concentrated food coloring gel like AmeriColor Soft Gel Paste in Super Red. This way, you won’t have to use a lot of food coloring. Second, to make sure your Lambeth piping looks perfectly detailed, check your buttercream consistency and, if necessary, thicken it slightly before piping—page 44 shows you how! RED VELVET CAKE 2½ cups (265 g) sifted cake flour 2 tbsp (12 g) natural unsweetened cocoa powder 1 tsp baking soda ½ tsp salt ½ cup (113 g) unsalted butter, at room temperature 1½ cups (300 g) granulated sugar ½ cup (120 ml) vegetable oil 2 large eggs, at room temperature 2 tsp (10 ml) pure vanilla extract 1 tsp distilled white vinegar 1 tbsp (15 ml) AmeriColor Soft Gel Paste in Super Red 1 cup (240 ml) full-fat buttermilk, at room temperature MAKE THE RED VELVET CAKE 1. Preheat the oven to 350°F (177°C). Prepare three 6-inch (15-cm) or two 8-inch (20-cm) round cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan. 2. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set the flour mixture aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter at high speed for 2 minutes, then add the sugar and oil. Cream the ingredients together at medium-high speed for about 2 minutes, until the mixture is light and fluffy. Scrape the bowl and paddle. Turn the mixer to low speed and add the eggs one at a time. When the eggs are incorporated, add the vanilla and vinegar and mix the ingredients at low speed for 30 seconds. Scrape the bowl and paddle once more. 4. In a small bowl, mix the red food coloring gel into the buttermilk. With the mixer running at low speed, alternate adding the flour mixture and buttermilk in three additions, beginning and ending with the flour mixture. Mix only until the ingredients start to come together, then whisk the batter by hand a few times to make sure there are no large lumps. 5. Divide the batter between the prepared cake pans. Bake the cakes for 30 to 35 minutes, until a toothpick inserted into the centers comes out clean. Let the cakes cool in their pans for 5 minutes, then remove them from the pans and allow them to cool completely on a wire rack. (continued) Striped Strawberry Matcha Cake (continued)A C B D Next-Level Recipes 177176 Anyone Can Cake 4. To create a rainbow-stripe color palette, use the food coloring gels and the bowls of buttercream from step 3 to make pink, orange, yellow, green, blue and purple buttercream: Add 2 drops of AmeriColor Soft Pink to the first bowl to make pink; add 1 drop of Soft Pink and 1 drop of Lemon Yellow to the second bowl to make orange; add 2 drops of Lemon Yellow to the third bowl to make yellow; add 1 drop of Lemon Yellow and 1 very small drop of Sky Blue to the fourth bowl to make green; add 1 drop of Sky Blue to the fifth bowl to make blue; and add 1 drop of Soft Pink and 1 very small drop of Sky Blue to the sixth bowl to make purple. Mix the food coloring into each of the bowls separately with a clean spoon. 5. Place each of the rainbow colors into separate piping bags and use them to fill in the grooves and complete the Striped Buttercream Tutorial (page 88). 6. While the buttercream stripes are still sticky, place ¼ cup (9 g) Lucky Charms marshmallows a few inches apart all over the sides of the cake. 7. To create the rope border, divide the 2 cups (430 g) of reserved Cereal Milk Buttercream among four bowls. Use the same food coloring gel ratios from step 4 to create pink, yellow, blue and purple buttercream. Place each buttercream color in a separate piping bag and use clean scissors to snip off a ½-inch (1.3-cm) opening on each bag. 8. Cut a 10-inch (25-cm) piece of plastic wrap and lay it out on a flat surface. Pipe each buttercream color in a straight line onto the plastic wrap with the colors directly next to one another in this order: pink, yellow, blue, purple (A). Roll up the plastic wrap so that the pink and purple buttercream meet (B), and then snip off an opening on the end of the plastic wrap. 9. Prepare a piping bag with a Wilton tip 1M and place the plastic- wrapped buttercream in it with the open side toward the piping tip (C). 10. Use the tutorial on page 116 to create a rope border around the top edge of the cake with the rainbow buttercream (D). Sprinkle the remaining Lucky Charms marshmallows on the rainbow rope border. FOOD COLORING GELS AmeriColor Soft Gel Paste in Soft Pink AmeriColor Soft Gel Paste in Lemon Yellow AmeriColor Soft Gel Paste in Sky Blue Almond Joy Cake Yield: 1 triple-layer 6-inch (15-cm) cake or 1 double-layer 8-inch (20-cm) cake Prep time: 55 minutes Bake time: 40–45 minutes I’m not normally a candy bar connoisseur, but around Halloween every year I find myself hoarding tiny Almond Joy candy bars like there’s no tomorrow. The sweet coconut paired with milk chocolate and that hint of almond is irresistible to me. This recipe is fully inspired by my seasonal Almond Joy obsession and hits the spot year round. It has layers of moist yet fluffy Coconut Cake, Coconut- Almond Buttercream and beautiful chocolate ganache. If you’re excited reading this description, you’re going to love this cake! COCONUT CAKE 3 cups (318 g) sifted cake flour 2 tsp (10 g) baking powder ½ tsp baking soda 1 tsp salt 1 cup (226 g) unsalted butter, at room temperature 1½ cups (300 g) granulated sugar 5 large egg whites, at room temperature ⅓ cup (80 g) sour cream, at room temperature 2 tsp (10 ml) pure vanilla extract 1 tsp coconut extract 1 cup (240 ml) canned full-fat coconut milk, at room temperature 1 cup (78 g) shredded sweetened coconut MAKE THE COCONUT CAKE 1. Preheat the oven to 350°F (177°C). Prepare three 6-inch (15-cm) or two 8-inch (20-cm) round cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan. 2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set the flour mixture aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at high speed for 2 minutes, until it is light and creamy. Add the granulated sugar and mix the ingredients at medium-high speed for 2 minutes, scraping the bowl and paddle as needed. Decrease the mixer’s speed to low and add the egg whites one at a time, mixing the ingredients until they are well combined. Add the sour cream, vanilla and coconut extract and mix the ingredients at high speed for 1 minute. Scrape the bowl and paddle once more. The mixture will look curdled at this point, but it will look like smooth cake batter by the end. 4. With the mixer running at low speed, add the flour mixture all at once. When the flour mixture is just beginning to combine with the butter-sugar mixture, add the coconut milk in a slow, steady stream. Mix the ingredi- ents at low speed until they are incorporated. Scrape the sides and bottom of the bowl and stir the batter by hand a few times to make sure there are no large lumps, then gently fold in the shredded coconut. 5. Divide the batter evenly between the prepared cake pans. Bake the cakes for 40 to 45 minutes. They’re done when they spring back to the touch and a toothpick inserted into the centers comes out clean. Let the cakes cool in their pans for 5 minutes, then remove them from the pans and allow them to cool completely on a wire rack. (continued) Rainbow-Striped Milk & Cereal Cake (continued)Next-Level Recipes 179 COCONUT-ALMOND BUTTERCREAM 2½ cups (565 g) unsalted butter, at room temperature 10½ cups (1.3 kg) powdered sugar 1¼ tsp (6 ml) pure vanilla extract 1¼ tsp (6 ml) pure almond extract 2½ tsp (13 ml) coconut extract 4 tbsp (60 ml) whole milk, at room temperature ¼ tsp salt, or as needed TOPPING 1 batch Chocolate Ganache Drip (page 135) ½ cup (50 g) toasted sliced almonds MAKE THE COCONUT-ALMOND BUTTERCREAM 1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium-high speed for about 7 minutes, until it is creamy and almost white in color. 2. Decrease the mixer’s speed to low and add the powdered sugar 2 cups (240 g) at a time, scraping the bowl and paddle after each addition. Add the vanilla, almond extract, coconut extract, milk and salt. Mix the ingredients at low speed for 1 to 2 minutes, until they are fully incorporated. MAKE THE CHOCOLATE GANACHE DRIP 1. Make 1 batch of Chocolate Ganache Drip (page 135). Allow the ganache to cool to room temperature. ASSEMBLE THE CAKE 1. Level the cooled cake layers to your desired height (page 31). Fill and stack the cake using the method for soft fillings (page 35): Use Coconut- Almond Buttercream as the dam, spread a ¼-inch (6-mm)-thick layer of ganache inside the buttercream dam, then top the ganache with more Coconut-Almond Buttercream, being careful to stay within the buttercream dam. Repeat the filling and stacking process for the remaining layers until you have one cake layer remaining, then place that final cake layer on top, upside down, so that the bottom of that layer becomes the top of the cake. 2. Crumb coat the cake (page 37) with Coconut-Almond Buttercream. Chill the crumb-coated cake in the refrigerator for at least 30 minutes to allow the frosting to firm up. 3. Set aside 1½ cups (323 g) of Coconut-Almond Buttercream for the rope border. Use the remaining buttercream to create a combed texture finish (page 82). Add the toasted almonds to the bottom third of the cake while the frosting is still sticky, reserving some for the top of the cake. 4. Gently heat the remaining ganache back to drip consistency (page 98) and create a curtain drip (page 102). When you’ve finished dripping the cake, place it back in the refrigerator for at least 5 minutes to let the drip set up. 5. With the reserved Coconut-Almond Buttercream, create a rope border (page 116) using a Wilton tip 1M. Sprinkle the remaining toasted almonds on top of the rope border. Almond Joy Cake (continued)Next-Level Recipes 179 COCONUT-ALMOND BUTTERCREAM 2½ cups (565 g) unsalted butter, at room temperature 10½ cups (1.3 kg) powdered sugar 1¼ tsp (6 ml) pure vanilla extract 1¼ tsp (6 ml) pure almond extract 2½ tsp (13 ml) coconut extract 4 tbsp (60 ml) whole milk, at room temperature ¼ tsp salt, or as needed TOPPING 1 batch Chocolate Ganache Drip (page 135) ½ cup (50 g) toasted sliced almonds MAKE THE COCONUT-ALMOND BUTTERCREAM 1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium-high speed for about 7 minutes, until it is creamy and almost white in color. 2. Decrease the mixer’s speed to low and add the powdered sugar 2 cups (240 g) at a time, scraping the bowl and paddle after each addition. Add the vanilla, almond extract, coconut extract, milk and salt. Mix the ingredients at low speed for 1 to 2 minutes, until they are fully incorporated. MAKE THE CHOCOLATE GANACHE DRIP 1. Make 1 batch of Chocolate Ganache Drip (page 135). Allow the ganache to cool to room temperature. ASSEMBLE THE CAKE 1. Level the cooled cake layers to your desired height (page 31). Fill and stack the cake using the method for soft fillings (page 35): Use Coconut- Almond Buttercream as the dam, spread a ¼-inch (6-mm)-thick layer of ganache inside the buttercream dam, then top the ganache with more Coconut-Almond Buttercream, being careful to stay within the buttercream dam. Repeat the filling and stacking process for the remaining layers until you have one cake layer remaining, then place that final cake layer on top, upside down, so that the bottom of that layer becomes the top of the cake. 2. Crumb coat the cake (page 37) with Coconut-Almond Buttercream. Chill the crumb-coated cake in the refrigerator for at least 30 minutes to allow the frosting to firm up. 3. Set aside 1½ cups (323 g) of Coconut-Almond Buttercream for the rope border. Use the remaining buttercream to create a combed texture finish (page 82). Add the toasted almonds to the bottom third of the cake while the frosting is still sticky, reserving some for the top of the cake. 4. Gently heat the remaining ganache back to drip consistency (page 98) and create a curtain drip (page 102). When you’ve finished dripping the cake, place it back in the refrigerator for at least 5 minutes to let the drip set up. 5. With the reserved Coconut-Almond Buttercream, create a rope border (page 116) using a Wilton tip 1M. Sprinkle the remaining toasted almonds on top of the rope border. Almond Joy Cake (continued)200 Anyone Can Cake Pumpkin Spice Latte Cake Yield: 1 triple-layer 6-inch (15-cm) cake or 1 double-layer 8-inch (20-cm) cake Prep time: 55 minutes Bake time: 38–42 minutes I start to feel autumn at a soul level as soon as the coffee shops start adding pumpkin spice lattes to their menus. The pumpkin and coffee combination is warm and inviting, and it pairs perfectly with vibrant leaves and a comfy sweater. This cake is for all who live for the magic of fall: layers of my favorite ultra-moist spiced pumpkin cake and coffee-forward buttercream, dripping with white chocolate ganache. Add some pretty piped pumpkins on top to make it even more festive—this recipe’s tutorial on page 203 will show you how! PUMPKIN SPICE CAKE 2¾ cups (292 g) sifted cake flour 2½ tsp (13 g) baking powder 1 tsp baking soda 1 tsp salt 2 tsp (5 g) ground cinnamon 1 tsp ground allspice 1 tsp ground nutmeg ½ tsp ground ginger 1 cup (226 g) unsalted butter, at room temperature 1 cup (200 g) granulated sugar ¾ cup (150 g) packed brown sugar 3 large eggs, at room temperature 2 tsp (10 ml) pure vanilla extract 1½ cups (345 g) canned pure pumpkin purée 1 cup (240 ml) full-fat buttermilk, at room temperature MAKE THE PUMPKIN SPICE CAKE 1. Preheat the oven to 350°F (177°C). Prepare three 6-inch (15-cm) or two 8-inch (20-cm) round cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg and ginger. Set the flour mixture aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at high speed for 2 minutes, until it is light and creamy. Add the granulated sugar and brown sugar and mix the ingredients together at medium-high speed for 2 minutes, scraping the bowl and paddle as needed. Decrease the mixer’s speed to low and add the eggs one at a time, mixing thoroughly after each addition. Add the vanilla and pumpkin purée and mix the ingredients at medium-high speed for 1 minute, scraping the bowl and paddle once more. The batter will look very curdled at this point, but don’t worry—it will transform into smooth cake batter by the end. 4. Add the flour mixture and mix the ingredients at low speed. When the flour mixture just begins to combine with the butter-sugar mixture, add the buttermilk in a steady stream and mix the ingredients until they are just incorporated. Scrape the sides and bottom of the bowl and stir the batter a few times to make sure there are no lumps. The batter will be thick. 5. Divide the batter evenly between the prepared cake pans. Bake the cakes for 38 to 42 minutes, until a toothpick inserted into the centers comes out clean. Let the cakes cool in their pans for 10 minutes, then remove the cakes from the pans and allow them to cool completely on a wire rack. (continued)200 Anyone Can Cake Pumpkin Spice Latte Cake Yield: 1 triple-layer 6-inch (15-cm) cake or 1 double-layer 8-inch (20-cm) cake Prep time: 55 minutes Bake time: 38–42 minutes I start to feel autumn at a soul level as soon as the coffee shops start adding pumpkin spice lattes to their menus. The pumpkin and coffee combination is warm and inviting, and it pairs perfectly with vibrant leaves and a comfy sweater. This cake is for all who live for the magic of fall: layers of my favorite ultra-moist spiced pumpkin cake and coffee-forward buttercream, dripping with white chocolate ganache. Add some pretty piped pumpkins on top to make it even more festive—this recipe’s tutorial on page 203 will show you how! PUMPKIN SPICE CAKE 2¾ cups (292 g) sifted cake flour 2½ tsp (13 g) baking powder 1 tsp baking soda 1 tsp salt 2 tsp (5 g) ground cinnamon 1 tsp ground allspice 1 tsp ground nutmeg ½ tsp ground ginger 1 cup (226 g) unsalted butter, at room temperature 1 cup (200 g) granulated sugar ¾ cup (150 g) packed brown sugar 3 large eggs, at room temperature 2 tsp (10 ml) pure vanilla extract 1½ cups (345 g) canned pure pumpkin purée 1 cup (240 ml) full-fat buttermilk, at room temperature MAKE THE PUMPKIN SPICE CAKE 1. Preheat the oven to 350°F (177°C). Prepare three 6-inch (15-cm) or two 8-inch (20-cm) round cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg and ginger. Set the flour mixture aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at high speed for 2 minutes, until it is light and creamy. Add the granulated sugar and brown sugar and mix the ingredients together at medium-high speed for 2 minutes, scraping the bowl and paddle as needed. Decrease the mixer’s speed to low and add the eggs one at a time, mixing thoroughly after each addition. Add the vanilla and pumpkin purée and mix the ingredients at medium-high speed for 1 minute, scraping the bowl and paddle once more. The batter will look very curdled at this point, but don’t worry—it will transform into smooth cake batter by the end. 4. Add the flour mixture and mix the ingredients at low speed. When the flour mixture just begins to combine with the butter-sugar mixture, add the buttermilk in a steady stream and mix the ingredients until they are just incorporated. Scrape the sides and bottom of the bowl and stir the batter a few times to make sure there are no lumps. The batter will be thick. 5. Divide the batter evenly between the prepared cake pans. Bake the cakes for 38 to 42 minutes, until a toothpick inserted into the centers comes out clean. Let the cakes cool in their pans for 10 minutes, then remove the cakes from the pans and allow them to cool completely on a wire rack. (continued)Next >