This cake from Karina Gowing, the pastry chef at Arrows Restaurant in Ogunquit, Maine, is perfection for anyone who loves frosting. The ultracreamy icing, which is almost like a milk-chocolate ganache, gets spread liberally over layers of light, delicate, cocoa-flavored cake .
The classic recipe for German chocolate cake features sweet baking chocolate, coconut, and pecans. I add coconut milk and chocolate chunks to boost the coconut-chocolate flavor. To offer a visual cue of the flavor, I use coconut frosting and garnish it with large coconut curls, chocolate shavings, and pecan brittle.
This rich, chocolaty Southern favorite has its own culinary mythology: a couple at the Waldorf-Astoria, a shared slice of bright red chocolate cake, a request for the recipe, and the surprise of later finding a $100 charge on their room bill. Maybe all desserts this good deserve a legend.
Who needs Betty Crocker or Duncan Hines for a vat of sweet, creamy frosting? Learning how to make frosting is easy! The simplest vanilla buttercream blends butter with powdered sugar (also known as confectioner's sugar) for a creamy, spreadable cupcake or layer cake frosting.
Adding cream cheese to basic buttercream makes a more stable frosting with a slightly tangy flavor that makes a perfect topper for carrot cakes or classic red velvet cake. Want a chocolate version? Add in cocoa powder or melted chocolate to satisfy all the chocoholics in the family.
8 Tbsp. butter, at room temperature
1 tsp. pure vanilla extract
3 Tbsp. whole milk, as needed
3 1/2 cups confectioner's sugar
1. Beat the butter, 2 tbsp milk, and the vanilla in a large bowl with an electric mixer until smooth.
2. With the mixer on low speed, gradually add the confectioner's sugar, beating until the frosting is spreadable. If the frosting is too stiff, add the remaining milk.
Check out the slideshow above to discover our best cake and frosting recipes.