The Bake Book

Posts Tagged / smitten kitchen

lemon cake

Lemon Cake via Smitten Kitchen Adapted from ‘Barefoot Contessa Parties!’ Yield: 2 loaf cakes (or one bundt) 2 sticks (225 grams or 8 ounces) unsalted butter, at room temperature 2 1/2 cups (500 grams) sugar 4 extra-large eggs, at room temperature 1/3 cup grated lemon zest (6 to 8 large lemons) 3 cups (375 grams) all-purpose flour […]


key lime cheesecake

Key Lime Cheesecake with Mango Ribbons via Smitten Kitchen Adapted from Gourmet, May 2002 In last weekend’s incarnation of this recipe, I finally had a chance to try out my unbearably cute new mini-cheesecake pans. I discovered that halving the recipe made about 12 minis (I had a tad extra), hopefully helpful for future mini-cheesecake endeavors. As […]


gramercy tavern’s gingerbread

Gramercy Tavern’s Gingerbread via Smitten Kitchen Claudia Fleming Just to note, this is no Starbucks gingerbread loaf. It is not mild or docile in any way; this is for that family member who loves old-school, intense gingerbread cakes and complains that they don’t make them like they use to. Or, it’s for people like me, who didn’t […]


double chocolate layer cake

Double Chocolate Layer Cake via Smitten Kitchen Adapted from Gourmet, March 1999 The recipe below is for 2 10-inch layers filled and coated in chocolate ganache. My adaptations were to split the layers to create a four-layer cake and use raspberry filling instead of chocolate. To do the same, use half the frosting and all of the […]


double chocolate banana bread

Double Chocolate Banana Bread via Smitten Kitchen 3 medium-to-large very ripe bananas 1/2 cup (115 grams) butter, melted 3/4 cup (145 grams) brown sugar (I use dark here; either light or dark work) 1 large egg 1 teaspoon pure vanilla extract 1 teaspoon baking soda 1/4 teaspoon table salt 1/2 teaspoon ground cinnamon (optional; I skip it) […]


chocolate peanut butter cheesecake

Chocolate Peanut Butter Cheesecake via Smitten Kitchen Cheesecake batter adapted from Bon Appetit; crust, fudge layer from this cheesecake, also from Bon Appetit Really, I can’t go any further without warning you that this is the type of cake where even a sliver will feel like a massive portion. I think the cake in full could serve […]


chocolate peanut butter cake

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze via Smitten Kitchen Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy. Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck […]


best birthday cake

Best Yellow Layer Cake via Smitten Kitchen Everyone needs a killer yellow cake recipe. This is mine, and dare I say, it should be yours too. It just works. Every time. And if you’ve ever tried a yellow cake mix and wondered why yours didn’t come out that consistently plush (but not freakishly unnatural) at home, dare […]


spiced applesauce cake

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting | Smitten Kitchen  Adapted, barely, from This cake is extremely moist, which means it’s a rare cake that tastes almost as good on day three as it did on day one, if you can get it to last that long. It’s the kind of cake that quickly slips […]