Tag Archives: cake

My Third Favorite Cake

Cake with cherries

Image credit: Erich Ferdinand, CC BY 2.0

I have a friend – a good friend, mind you, not just a friend I made up for the purposes of this post – who likes to ask people what their third favorite kind of cake is.

And that makes me crazy.

First of all, being asked about cake makes me think about cake. About at least three different types of cake, all of them proud medalists in the cake Olympics of my mind. So, the BEST cakes. She always asks me this question when I am at work and nowhere near cake. It’s torture. It’s not like being presented with a golden fork and a table full of cakes and being asked which of the delicious soon-to-be-fork-stabbing-victims is your third favorite. That’s high-calorie heaven. But being subjected to a cruel thought experiment where cake only exists inside your head? Inhumane. I think there’s a footnote in some UN document about it.

Cruelty aside, I hate the question because it’s impossible for me to play favorites with cake. I can tell you what cakes I don’t like. That’s an easy question. Like fruitcake – that’s not even real cake. And vegetables aren’t dessert, so you’ll never sell me on carrot cake (although I may pout and lick off the frosting). But there’s a reason it takes me twenty minutes to choose my dessert at the Cheesecake Factory.

I love so many kinds of cake. So many. Chocolate, vanilla, marble, yellow, funfetti, almond, lemon, pumpkin spice. Coffee cakes and cheesecakes. Buttercreams and cream cheeses and whipped cream frostings. Sprinkles! Chocolate shavings! Obscenely large frosting balloons!

Taking out the cakes I don’t like doesn’t do much to simplify the problem. Infinity minus ten is still pretty much infinity. I stare into the abyss and infinite cakes stare back at me.

I love you all, my sweet children. Every layer and every crumb. I love you all. I can’t play favorites.

 

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Cake With Raspberry Filling and Lemon Cream Cheese Frosting

At first, I told my mother-in-law that I’d bring cookies for Easter dessert. I’ve got springtime cookie cutters and a pile of pastel-frosted flowers and bunnies and eggs would look nice and Eastery on the table. But while cookies were easy to make, cookies were not what I wanted to eat. I just couldn’t shake my craving for a lemon and raspberry dessert. I went rogue.
I’m not really a food blogger, so don’t critique my lousy photos.

The Cake

I made a white cake from a box to save myself a little time and trouble. I made 2 8-inch rounds so I’d get a nice 2-layer cake. I was not adventurous enough to go for 4 this time.

The Raspberry Filling

4-6oz fresh raspberries or frozen (thawed) raspberries
1/4c to 1/2c raspberry jam
Mash up the raspberries and jam until you get a nice lumpy raspberry goo. Spread it on top of one of the cake halves, leaving empty space at the edges for the inevitable oozing when you put the cakes together.

The Lemon Cream Cheese Frosting 

8-ounce package cream cheese
1  cup  confectioners’ sugar
zest of 1 lemon, grated
Splash of lemon juice
I used this frosting recipe from Real Simple but ended up using less sugar than it calls for. I tasted it after one cup was added and decided I liked the balance of sweetness and tartness. If you like a sweeter frosting, then go ahead and add more powdered sugar. Also, be careful with the lemon juice. If you add too much, the frosting gets runny. Mine did, but it went on thick enough to coat the cake and firmed up just fine in the fridge.


The cake was a big success at Easter and it’s already been decided that I have to make it again, preferably soon. I’m okay with that.