Make every occasion—the annual bake sale, a birthday party, or even a simple Sunday supper—a celebration with this charming collection of more than 50 remastered classics. Each recipe in Vintage Cakes is a confectionary stroll down memory lane. After sifting through her treasure trove of cookbooks and recipe cards, master baker and author Julie Richardson selected the most inventive, surprising, and just plain delicious cakes she could find. The result is a delightful and delectable time capsule of American baking, with recipes spanning a century.
With precise and careful guidance, Richardson guides home bakers—whether total beginners or seasoned cooks—toward picture-perfect meringues, extra-creamy frostings, and lighter-than-air chiffons. A few of the dreamy cakes that await: a chocolatey Texas Sheet Cake as large and abundant as its namesake state, the boozy Not for Children Gingerbread Bundt cake, and the sublime Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream. With recipes to make Betty Crocker proud, these nostalgic and foolproof sweets rekindle our love affair with cakes.
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About the Author
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Vintage CakesTimeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth
By Julie Richardson
Ten Speed PressCopyright © 2012 Julie Richardson
All right reserved.
Here’s a go-to set of recipes for when time is short but delicious cake is a must. There are no elaborate layers of buttercream or fussy techniques here to slow you down; instead, you’ll find quick cakes, many of which don’t even need a mixer or more than one bowl to make. From start to finish, most of these recipes can be made in an hour or so, including bake time. Just a drizzle of heavy cream over the top and you’re ready to serve!
These recipes span our country’s past, from colonial times when molasses-sweetened desserts were common (Shoo-Fly Cake, page 19) and cakes were typically baked in a cast-iron skillet (Blueberry Cornmeal Skillet Cake, page 25) up to the 1940s, when Ozark Pudding Cake (page 26) was served in the White House and desserts like Wacky Cake (page 21) and Berry Long Cake (page 17) were popular with frugal bakers for their inexpensive ingredients.
These are the pages in this book that will undoubtedly become splotched with butter stains and dotted with chocolate fingerprints from repeated use. For a crowd, try the super moist chocolate Texas Sheet Cake (page 22), loved by kids of all ages. If you want a cake you can pop out of the oven and onto the table, turn to the pear-studded Ozark Pudding Cake (page 26), which wafts heavenly aromas from an ironclad skillet. And for a quick cake you can eat for breakfast, lunch, or after dinner, try Lazy Daisy Oatmeal Cake (page 24), with all its coconut goodness. All of the cakes in this chapter are quick and easy to make, and even easier to eat!
Texas Sheet Cake
When time is tight and you need to throw something together for a picnic or a potluck or a bake sale, this is the perfect crowd pleaser. It’s a large, thin layer of tender chocolate cake slathered with gooey chocolate frosting and sprinkled with toasted nuts. The frosting gets poured onto the cake when they are both still warm. Some say “don’t mess with Texas,” but this cake can easily be spiced up by adding a teaspoon of cinnamon to the dry ingredients or by swapping coffee for the hot water.
32 to 35 minutes
15 by 10 by 2-inch baking pan, greased
1 cup (8 ounces) unsalted butter
1/2 cup (13/4 ounces) lightly packed premium unsweetened natural cocoa (see Cocoa Confusion, page 35)
3 tablespoons canola oil
1 cup water
2 cups (10 ounces) all-purpose flour
2 cups (14 ounces) sugar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup buttermilk
2 teaspoons pure vanilla extract
1/2 cup (4 ounces) unsalted butter
1/4 cup (1 ounce) lightly packed premium unsweetened cocoa, preferably Dutch-processed
1/3 cup whole milk
2 teaspoons pure vanilla extract
3 cups (12 ounces) sifted confectioners’ sugar
1/2 cup (21/8 ounces) toasted chopped nuts (such as walnuts, pecans, or hazelnuts; see Toasting Nuts, page 114)
Center an oven rack and preheat the oven to 375°F.
To make the cake, melt the butter in a large saucepan over medium heat. Whisk in the cocoa. Add the oil and water and bring to a rolling boil for 30 seconds. Remove the pan from the heat and set it aside to cool slightly. Meanwhile, sift together the flour, sugar, baking soda, and salt in a large bowl, then whisk the ingredients by hand to ensure they are well mixed. Pour the warm cocoa mixture into the sifted ingredients and whisk until just combined. In a small bowl, whisk together the eggs, buttermilk, and vanilla. With a rubber spatula, stir the buttermilk mixture into the batter. Pour the batter into the greased pan and place in the center of the oven. Bake until the top is firm and a wooden skewer inserted in the middle of the cake comes out with moist crumbs, 32 to 35 minutes.
While the cake is in the oven, make the frosting: melt the butter in a saucepan over medium heat. Whisk in the cocoa and bring the mixture to a rolling boil; boil for 30 seconds. Remove from heat and whisk in the milk and vanilla. Add the confectioners’ sugar 1 cup at a time while whisking continuously. Immediately after the cake comes out of the oven, pour the frosting over the hot cake and sprinkle with the nuts. Try not to jiggle the cake before it sets or you’ll leave waves in the frosting. Allow to cool before cutting into squares.
Well wrapped and stored at room temperature, this cake keeps for up to 5 days.
Excerpted from Vintage Cakes by Julie Richardson Copyright © 2012 by Julie Richardson. Excerpted by permission of Ten Speed Press, a division of Random House, Inc.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of ContentsIntroduction
The Cake Baker’s Battery
The Cake Baker’s Cupboard
Tips and Techniques
Berry Long Cake with Ginger Crumb
Rhubarb Pudding Cake
Texas Sheet Cake
Lazy Daisy Oatmeal Cake
Blueberry Cornmeal Skillet Cake
Ozark Pudding Cake
Honey Bee Cake
Pearl’s Chocolate Macaroon Cake
Lemon and Almond Streamliner Cake
Blackberry Chocolate Cream Icebox Cake
Not-for-Children Gingerbread Bundt Cake
Kentucky Bourbon Cake
The Harvey Wallbanger
Little Cakes and Light Cakes
Lemon Queen Cakes with Meringue Frosting
Boston Cream Pie-lets
Mississippi Mud Cupcakes with Marshmallow Frosting
Malted Milk Chocolate Cupcakes
Maple Pecan Chiffon Cake with Brown Butter Icing
Angel Cake with Chocolate and Orange Freckles
Flips & Rolls
Nectarine Oat Upside-Down Cake
Butterscotch Cream Roll-Up
German Chocolate Roll
Coffee Crunch Spiral
Chocolate Apricot Upside-Down Cake
White Chocolate Rhubarb Downside-Up Cake
Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream
Banana Cake with Coffee Walnut Buttercream
Carrot Cake with Cream Cheese Frosting
Red Velvet Cake with Mascarpone Cream Cheese Frosting
Watergate Cake with Impeachment Frosting
Jam Cake with Caramel Chocolate Ganache
Italian Cream Cake
The Pink Cake
Black & White Cake
Old Vermont Burnt Sugar Cake with Maple Cream Cheese Frosting
Double Dip Caramel Cake
Cherry Chip Cake with Cherry Buttercream
Gingerbread Icebox Cake with Mascarpone Mousse
Peppermint Patty Flourless Chocolate Cake
Fillings, Frostings, and Icings
Caramel Chocolate Ganache
Basic Butter-cream and Variations
Coffee Walnut Buttercream
Vanilla Bean Buttercream
Malted Milk Chocolate Frosting
Mascarpone Cream Cheese Frosting
Cream Cheese Frosting
Maple Cream Cheese Frosting
Brown Butter Icing
Peanut Butter Frosting
Dreamy Vanilla Frosting
What People are Saying About This
“Bakers will invent reasons to whip up the treats in Vintage Cakes, coached by Julie Richardson's precise and enthusiastic directions.”
—Shelf Awareness for Readers, 8/3/12
“The cakes in this book somehow manage to seem fresh and new while simultaneously feeling familiar and immediately lovable….Whether you are considered to be The Cake Baker among your friends or just love a good dessert at the end of the day, there's a recipe or three in this book that will make you smile.”
—The Kitchn, 7/31/12
“In Julie Richardson’s capable hands we are led back in time, down the cake walk. It takes a precise and meticulous baker to show us the way and here we are lucky to be guided by Julie’s confident voice. These recipes are tested and true for today’s bakers.”
—Kim Boyce, author of Good to the Grain and owner of Bakeshop
Most Helpful Customer Reviews
So happy I purchased this book. The pictures are beautiful,the instructions are written clearly and are easy to understand. I am sure anyone reading this cookbook will be taken back to a place in their childhood where memories of cakes baking, frostings being made, and mouth-watering tastes of freshly baked cakes will flood their present day thoughts! One word....YUMMY!
I love the recipes in this book :)! I've made several of the cakes and have received nothing but praise for how yummy they taste :D Very happy that I purchased this!
Great recipes and not your usual run of the mill ones, there is something in here for everyone or for every baker. Beautiful photos and I love the vintage theme. I, personally, am tired of all the new super fancy baked goods that are out there, I was timeless flavor, something that my grandma would have made and you will find it in this book.
Great recipes and tips in a beautiful hardcover book.