1. Preheat oven to 350°F. Lightly grease the bottoms of two 8-inch round cake pans with butter. Using the cake pans as a template, trace two circles onto wax paper and cut them out, placing one wax circle in the bottom of each pan. Grease both pans with butter again, covering the wax paper as well as the sides of the pan. Sprinkle the inside of the pans lightly with flour, and tap the pans to distribute it evenly.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until fluffy, about 2 to 3 minutes. Add the vanilla, then the eggs, one at a time, beating until well combined.
4. Reducing the speed on the mixer to low, add about a third of the flour mixture to the batter, combining well. Add about half of the milk and combine. Then add another third of the flour mixture, the last of the milk, and then the last of the flour, combining well each time.
5. Pour the batter into the pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Cool completely before frosting.
6. While the cake is cooling, make the frosting: In a double boiler or a heatproof bowl fitted into a saucepan of simmering water, carefully melt the chocolate chips. Remove from the heat and allow to cool.
7. In a large bowl, cream the butter with a mixer on medium speed until fluffy, about 3 minutes. Gradually add about half of the powdered sugar, blending well. Beat in 2 tbsp of the milk and all of the vanilla, then beat in the remaining powdered sugar, followed by the remaining milk. Add the cooled melted chocolate to the butter mixture and beat until smooth.
8. When the cakes are completely cooled, place one cake layer on a plate and spread a thin layer of frosting on top. Repeat with the second cake layer, and cover the whole cake with frosting.
The Owner’s Peanut Butter Cake with Peanut Butter Frosting, from Lisa Graff, A Tangle of Knots
What you'll need:
FOR THE CAKE:
small sliver of butter (for greasing the cake pan)
2 1/4 cups flour (plus extra for preparing the pan)
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup creamy peanut butter, at room temperature
3 large eggs, at room temperature
1 teaspoon vanilla
1 1/4 cups milk, at room temperature
FOR THE FROSTING:
3 cups powdered sugar
2/3 cup creamy peanut butter, at room temperature
1 1/2 teaspoons vanilla
1/2 to 2/3 cup milk
What to do:
1. Preheat oven to 350°F. Lightly grease the bottoms of two 8-inch round cake pans with butter. Using the cake pans as a template, trace two circles onto wax paper and cut them out, placing one wax circle in the bottom of each pan. Grease both pans with butter again, covering the wax paper as well as the sides of the pan. Sprinkle the inside of the pans lightly with flour, and tap the pans to distribute it evenly.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt, and set aside.
3. In a large bowl, beat the peanut butter and eggs with an electric mixer on medium speed until smooth, about 1 minute. Beat in vanilla and milk until well combined.
4. Gradually add the flour mixture into the peanut butter mixture and beat until combined. Divide the batter between the two cake pans and bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool cakes completely before frosting.
5. While the cakes are cooling, make the frosting: In a medium bowl, cream the powdered sugar and peanut butter with an electric mixer on medium speed until smooth, about 2 or 3 minutes. Add the vanilla and 1/4 cup of milk, and beat until well combined. Gradually add more milk, one teaspoon at a time, until the frosting is smooth and spreadable.
6. When the cakes are completely cooled, place one cake layer on a plate and spread a thin layer of frosting on top. Repeat with the second cake layer, and cover the whole cake with frosting.
*recipes adapted from Betty Crocker's Cookbook, Ninth Edition
Marigold’s Lime Pound Cake, from Lisa Graff, A Tangle of Knots
FOR THE CAKE:
4 large eggs, at room temperature
1/2 teaspoon vanilla
2 teaspoons grated lime zest (from approximately 2 limes)
2 tablespoons lime juice (from approximately 1 lime)
1 cup butter, at room temperature (plus extra for greasing the pan)
1 1/4 cups sugar
1/2 teaspoon salt
2 cups flour
What to do:
1. Preheat oven to 325°F. Grease a 9-by-5-inch loaf pan with butter.
2. In a small bowl, whisk together the eggs, vanilla, lime zest, and lime juice. Set aside.
3. In a large bowl, beat the butter with an electric mixer on medium-high speed, until fluffy, about 2 minutes. Add the sugar and the salt and beat, starting on low speed and then increasing to medium-high, until well combined, about 2 minutes more. Slowly add the egg mixture and beat until well combined, about 3 minutes.
4. Reducing the speed on the mixer to low, gradually add the flour to the batter, and beat until just combined.
5. Pour the batter into the pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick comes out clean. Cool completely before serving.
