What's your favorite cake?

This question has been asked before. O well:
My top 3 are:
Red Velvet
Angel Food
Cheesecake

Without the disgusting sugary frosting! Maybe a nice homemade frosting with out overload of sugar. When I was young judochop, Bri_L I threw up 3 times because of cake and most likely the frosting. My body is not one for too much sugar. Never was. It is not. Never Will be. It is just me.

My favorite is a Mexican cake called torta de tres leches (3-milk cake).

Do you mean like, with Goat milk? :S

Cheesecake, Black Forest, Lazy Cake, Coffee Cake, Strawberry Cake.. and more..

@90s_kid I SO agree! Cake should no be to sweet, that’s just sickening… And that’s one of the reasons I like cheesecake, the complete lack of sugar :P

Carrot Cake with cream cheese frosting

Yellow cake, but not made with a mix and milk chocolate frosting. There are a lot of interesting answers here in a very similar thread from yesterday.

Carrot cake, chocolate cake…coffee cake.

Apparently any cake that starts with C

When I was a kid, my grandma used to make me Poppyseed Cake every year for my birthday. It was too complex to make for any other occasion, since it had to be started a day ahead of time by soaking the seeds in milk overnight. The frosting wasn’t overly sweet, but it had a heavy cream base, so it was very rich.

I haven’t had it since she died, but I do have the recipe since I ‘inherited’ her binder of recipes. Perhaps I should make it one of these days, but I know it just won’t be the same.

@laureth As long as you’re not job hunting. (Potential false positive on drug tests.)

I also love a great crumb cake, a true New York cheesecake, and coconut cake.

It doesn’t matter. The cake is a lie.

Space Cakes

Also coconut cream and crumb cake

@toomuchcoffee911 We can have cake together any time.

I’m with Marina – yellow cake made from scratch, with a good homemade chocolate frosting (the Joy of Cooking’s Quick Chocolate Butter Frosting is my favorite). If I want to make it a little fancier, I turn it into a layer cake with vanilla custard in the middle – yummy!

Almond Cream Cheese Pound Cake
(makes 2 loaf cakes, or 1 Bundt cake)

1 1/2 cup butter
2 cups sugar
1/2 cup brown sugar
1 8 oz pkg cream cheese
6 eggs
1 tsp baking powder
2 tsp almond extract
1 tsp vanilla extract
1/2 tsp nutmeg
1 tsp salt
3 cups flour

mix in order given. grease and flour pans well.
Bake at 325 degrees. loaf pans for 50 min, and Bundt pan for 75 min.
cool for 10 min, then remove from pans. Cool before slicing.
(good all by itself, or with fresh fruit)

The kind that gets delivered every few months without any further contact.

Cheesecake, Carrot, Funfetti, Yellow cakes, Chocolate, and no fucking fondant!

@Marina I’ll have my people call your people

Mmm… my mom’s award winning Oatmeal Poppyseed Cheesecake. It is amazing. After that comes Coconut cake, German Chocolate, and classic Coffee Cake.

I’m with @nmguy_ – Tres Leches is goooood.

I also like pineapple upside down cake, lemon poppyseed cake, angel food cake, and red velvet cake.

@dlm812 – that Oatmeal Poppyseed Cheesecake sounds pretty good!

@KrystaElyse Oh it is. It has a homemade oatmeal crust, with thick cheesecake, a thick layer of poppyseed, and then oatmeal crumb topping.

This is making my mouth water right now.. I’ll have to request some cheesecake soon!

@dlm812 Will Mom share that recipe? My mouth is watering too.

I agree with Marina, @dlm812 will you? Please Please Please??

Carrot cake with cream cheese frosting made by my mom.

Flourless chocolate cake with raspberry sauce.

@milladyret: “And that’s one of the reasons I like cheesecake, the complete lack of sugar :P”

I have neither eaten nor made, ever, a cheesecake that didn’t have sugar in the recipe. Does one exist?

@gailcalled Only if you use a sugar substitute.

@Marina; Thereby defeating the purpose of cake, nu?

I’ve never found a better orchestration of flavors and textures than in a well-made “Fraisier” (here’s a picture of one I made last year). It’s only worth all the work if you can get hold of perfect strawberries.

The rich vanilla buttercream is the perfect foil for the tang of the berries. The almond sponge is soaked with a light kirsch syrup, and there’s just a hint of chocolate. It all works together wonderfully. And visually, it’s stunning.

@Harp; I hope you framed it rather than eating . How many man-hours went into that to get the color and size coordination?

For the lazy baker who has fresh berries on hand, there is always the Pavlova.

I once fed 6 teenagers with one cup of wild raspberries. The pickers ate most of them in situ.

@gailcalled I think that was about a 6 hour project

@dlm812 Oatmeal Poopyseed Cheesecake does seem good.
And I am 14 years old.
Lurve

@Harp: Marry me, and make me that once a week and I’ll do anything you want. Anything.

@Harp: and how long to eat it? (Did you let it be eaten?) MY daughter used to coat perfectly-shaped leaves in chocolate (leaves got peeled off) and cut out extra pie crust to decorate the tops of pies and cakes. She has finally given that up.

@gailcalled
Looks sugary.
I still don’t get the whole general idea of it, after scanning the page a lot. It looks interesting.

@gailcalled Actually, I wasn’t even at the event that I made that for, so I didn’t have to witness its demise.

@asmonet I appreciate the offer, but if I had to make one of those per week, I wouldn’t have the time or energy for much else.

Then it would work in my favor. ;)

@Marina & @toomuchcoffee911 I can try to pry it out of her, but considering that she hasn’t even given me the recipe yet, I’d say it’s a slim chance she’ll let me post it on the internet. I’ll give it a try for you all though!

@Harp That cake is gorgeous. I wish I had the patience to make a beauty like that. I definitely would not let people eat it though. Ha.

@gailcalled
Sure! Mine has no sugar in it! I’ll give you the recepie, but I don’t know the english/american equevalent (sp?) measures and ingredients…

Sourcream, whipped cream, cream cheese and jelly for the top, and sweet biscuit and margarin for the bottom. And dark chocolate on top. One cup/package of each (2 packs of jelly) and 100 grams of margarin.

Hope you can make sense of that!

@harp that gorgous cake, (is gorgous even a strong enough word?),did it taste as good as it looked?

@toomuchcoffee911 Well, I didn’t get a piece of that particular one, but I did hear good things about it later. I learned to make the Fraisier early on in my pastry career. After building the cake, the sides get sliced away to expose the berries along the sides. The happy by-product of that operation is copious trimmings, so I’ve tucked away more Fraisier in my life than I care to think about.

Whether it’s good or not depends mostly on the quality of the berries. If it’s made with the justly famous French Gariguette strawberries at peak season, it’s indescribably delicious. If it’s made with generic California berries in the off-season, it’s just sad.

German-Chocolate
Strawberry Shortcake
Oreo Cheesecake

Cheesecake, especially key lime and plain drizzled with caramel
Strawberry Shortcake
Chocolate cake with vanilla cream cheese frosting

I love plain old ordinary Betty Crocker yellow cake with chocolate frosting better than any fancy variety, no matter what.

But cheesecake always gets me in restaurants.

@Milladyret: Thank you. I no longer bake. But wouldn’t the jelly and sweet biscuits be sugared and therefore add sweetness?

@Harp: You mean that those strawberries are real and not painted on the cake container? You get the Oscar for Best Berries.

@Harp, what does it take to slice berries that clean, especially when they’re set into something soft?

@Jeruba It takes that ridiculously sharp serrated knife to the right of the cake in the picture. The cake also gets chilled before trimming the edges, which firms up the buttercream and holds the berries in place.

@Hharp; I have been looking at various Fraisier recipes online. Yours certainly takes the cake. Speaking of which, what are the semi-circular multi-coloured bits on top. Cookies?

@gailcalled The pun Q is over here

The whole top is a very thin veneer of white chocolate. The pattern is sprayed on with dark chocolate through a paper stencil.

@Harp; I hope you have a patent on that, and I hope you charged a lot for labour. Have either of your kids shown an interest in this kind of baking?

Are you the chef at home for regular meals?

@gailcalled; Speaking as the male half of the progeny, my culinary endeavors extend to ramen and the occasional burnt or undercooked frozen pizza.

And, incidentally, Harp is very stingy with the pastries around here. Any persuasive powers you could bring into play to change that would be much appreciated.

@Jayne Ouch! Truth hurts!

@Harp That cake appears to be in a class by itself. Manna from heaven, perhaps? I hope you will bake one for the Fluther convention.

@gailcalled
The jelly is Lemon-jelly, so that’s not sweet, and he biscuits are sugar free, ask me not HOW they are.
If the cake is diabetic-proof I don’t know, but there’s no sugar in the recepie.

My favorite cake is Chocolate cake.

—@Milladyret: Doesn’t anything lemon need some sugar (or – ugh – artificial sweetener) to balance the noticeable tartness? Isn’t there a rude expression about someone who looks as thought she sucks on lemons?

Thanks for the heads-up, thought. I have given all my baking utensils and parephernalia away. Yesterday I barely had the patience to make a pot of brown rice.

Guava Chiffon Cake from Leonard’s Bakery in Hawaii. It was and still is my ultimate favorite cake. Hard part is that I can’t have it every year on my birthday. Now that I live in Idaho.

@cooksalot Now I want to go back to Hawaii. I love guava almost anything! Then I start thinking of liliko’i chiffon pie . . .

Oh, yeah that is so ono. My second favorite cake.

Red Velvet

My favorite cake is “Deliciae Patissarie” Fruit Cake and Red Velvet cake. Their cakes are too soft and yummy and are made by Bunty Mahajan which differentiate them from others cake.