Innehållsförteckning för March/April 2025 från Bake from Scratch

Calling All Cake Lovers Yes, you can absolutely have your cake and eat it, too—in this issue, at least! From stir-together stunners to an artfully decorated wedding cake and the many variations of buttercreams, we dive deep into the sweet world of cake-baking. When it comes to cake, it’s about more than the recipes and the time spent in the kitchen baking. It’s about the memories. When I was a kid, my mom and I would make Pillsbury’s white cake mix (and lick the bowl!) for family birthday celebrations, and occasionally, we’d bake just the layers so we could devour them warm from the oven, just the two of us. For my aunt Cheryl’s birthday, we’d tint frosting the brightest shade of purple you’ve ever seen because it’s her signature…

BLACK VELVET CAKE Makes 1 (8-inch) cake The first iteration of this luscious layer cake was featured in our March/April 2017 issue. We removed its caramel filling, swapped unsweetened cocoa powder in the layers to black cocoa powder, and replaced the cream cheese frosting in favor of a double-chocolate no-cook buttercream to deliver an intense chocolate experience. Plus, this cake requires no heavy lifting of equipment—simply stir it together! Whether celebrating a birthday, an anniversary, or simply craving the ultimate indulgence, this cake delivers satisfaction with every bite. 3 cups (375 grams) all-purpose flour3 cups (660 grams) firmly packed light brown sugar2 teaspoons (10 grams) baking powder1¼ teaspoons (3.75 grams) kosher salt¼ teaspoon (1.25 grams) baking soda1 cup (85 grams) black cocoa powder1½ cups (360 grams) hot brewed coffee or…

When Kelsey Phinney first met editor-in-chief Brian Hart Hoffman at the Bake from Scratch Paris baking retreat in 2021, little did she know that the Bake from Scratch team would become central to one of the most memorable moments of her wedding day. “I had such a great time with my mom at that retreat,” Kelsey recalls. “So, when she asked me to join her in Birmingham, Alabama, for the 2022 holiday retreat, I was all in. That’s when everything changed.” It was during that retreat, as Kelsey and her mom, Tammy, caught up with Brian and test kitchen director Laura Crandall, that the idea of a wedding cake came up. Kelsey had just gotten engaged, and as they baked, Brian—always full of enthusiasm—asked about her wedding plans. “He was…

STRAWBERRY SMARTS Although strawberries can be found at grocery stores year-round, like any other produce, they’re at their best when in season. Strawberries grown in the South are at their peak in March, April, and May. In the North, look for berries in June and July. In the West, harvest season runs from April to July. A ripe strawberry will have a sweet, floral fragrance and be completely red—the darker the hue, the sweeter the flesh. Strawberries ripen from tip to stem, so whiteness around the stems can indicate the berries were not given the proper time to ripen on the plant. Strawberries do not ripen after being picked, so make sure they’re already at your desired level of ripeness when choosing them. One of the best indicators of freshness…

With its distinctive ringed and ridged appearance and centuries-old history, Baumkuchen has become a beloved treat the world over. The German word “baumkuchen” translates to “tree cake,” which refers to a cylindrical cake that bakes in layers on a spit—a large pole or stick that is slowly turned over a fire—and, when sliced, resembles the rings of a tree. Cakes similar to baumkuchen began appearing in the Holy Roman Empire (portions of modern-day France, Germany, Italy, and other Western and Central European countries) in the Middle Ages. Historians approximate baumkuchen to be at least 600 years old, with the oldest German-language recipe first appearing in print around 1450. Baumkuchen originally started as a dough that is thinly patted onto the spit. After the first layer is cooked and the exterior…

1 The Elements of Baking: Making Any Recipe Gluten-Free, Dairy-Free, Egg-Free or Vegan BY KATARINA CERMELJ New from Katarina Cermelj of The Loopy Whisk blog, this tome will be your textbook for baking with dietary restrictions. The book is filled with comprehensive and easy-to-read visual guides for adapting recipes to allow for your needs and preferences, and side-by-side photos showing how gluten-free, vegan, and other allergy-friendly adaptations affect your baked goods. With mouthwatering photos for each of its 140 recipes, such as Apple Crumble Cake, Double Chocolate Crinkle Cookies, and Cheesy Garlic Pull-Apart Bread, this book will be an invaluable tool in your baking arsenal. theloopywhisk.com 2 Bake from Scratch: Volume Nine BY BRIAN HART HOFFMAN We’re thrilled to present our latest annual volume of recipes. Inside, you’ll find every…

London-based Edd Kimber (@theboywhobakes) is a baker, food writer, and TV personality who is the first-ever winner of The Great British Bake Off. Since his big win, Edd has authored seven cookbooks, including Small Batch Bakes, published in 2022, and Small Batch Cookies, published in 2024. He was the first contributing editor and guest editor of Bake from Scratch and has continued to be a frequent contributor to the magazine and a guest instructor at baking retreats. We’re so excited to bring you Edd’s unique small-batch recipes throughout the year. Find Edd on Instagram at @theboywhobakes, on Substack (eddkimber.substack.com), and on his website, theboywhobakes.co.uk. FLOURLESS CHOCOLATE CAKE WITH ROASTED STRAWBERRIES Makes 4 servings Flourless chocolate cakes are a bit of a contradiction, tasting wonderfully rich and chocolaty but also being…

There is something timeless about cake—the way it brings people together, the joy of that first bite, and the promise of something sweet and satisfying. But achieving a truly moist, bakery-quality cake at home can feel elusive. We’ve all been there, scrolling through blogs, contemplating recipes with bold claims like “How to Make a Box Mix Taste Like It Came from a Bakery!” Twelve-year-old Katie would have been excited to try these tips—adding an extra egg for “richness,” swapping water for milk, or splashing in a little vanilla extract. It sounds so simple, so foolproof. But then, the first bite reveals the truth. Dry. Dense. Disappointing. The dream of bakery-worthy cake crumbled before your very eyes. What goes wrong? The answer comes down to one word: protein. The Science of…

Despite what its name implies, coffee cakes do not actually contain any coffee. This treat is a variation of kaffeekuchen, a German cake—traditionally a one-layer spice cake with a streusel topping—that’s enjoyed with coffee. Lore holds that coffee cake originated from the German tradition of kaffeeklatsch, which translates to “coffee gossip” and is a social gathering to chat over a cup of joe and a little something sweet. You can find endless variations of heavily spiced, nut-filled, layered, and glazed coffee cakes, but so often, the simplest version is the best. We challenged ourselves to create the ultimate coffee cake with three key aspects: a moist, tender cake; a thin filling running through the center; and a buttery, crunchy streusel topping. When a cake has both a filling and a…

LEMON MERINGUE CAKE Makes 1 (6-cup) cake This cake is a twist on the classic pie, marrying the bright flavor of lemon with the sweet, fluffy texture of meringue. The soft, moist cake holds a punchy Lemon Curd that’s topped with a lightly browned meringue with a caramelly, toasty flavor and lovely golden color. Cake: 1 cup (200 grams) granulated sugar⅓ cup (76 grams) unsalted butter, melted¼ cup (56 grams) neutral oil2 teaspoons (4 grams) lemon zest3 large eggs (150 grams), room temperature1¼ cups (156 grams) all-purpose flour2 teaspoons (10 grams) baking powder¾ teaspoon (2.25 grams) kosher salt½ cup (120 grams) sour cream, room temperature1 teaspoon (4 grams) vanilla extractLemon Curd (recipe follows) Meringue: ½ cup (100 grams) granulated sugar2 large egg whites (60 grams) 1. Preheat oven to 350°F…

march WHOOPIE PIE BUNDT CAKE Makes 1 (10-cup) Bundt cake Whoopie pies are believed to have originated with the Pennsylvania Amish community in the early 1900s. Though other regions of New England, particularly Massachusetts and Maine, claim the whoopie pie as their own, the cream-filled cake-like cookies have since become a favorite across the nation. Our bake is a supersized version of the single-serving original that’s party-ready and guaranteed to put a smile on your face. 2 cups (250 grams) all-purpose flour2 cups (440 grams) firmly packed light brown sugar1½ teaspoons (7.5 grams) baking soda¾ teaspoon (2.25 grams) kosher salt⅔ cup (50 grams) Dutch process cocoa powder1 cup (240 grams) hot brewed coffee or hot water (165°F/74°C to 170°F/77°C)⅔ cup (160 grams) sour cream½ cup (112 grams) vegetable oil2 teaspoons…

SWEET FRANGIPANE ALMOND BUNS Makes 12 buns It’s common in Chinese bakeries to find sweet buns filled with a thick and creamy custard. We used frangipane, one of our favorite creamy French fillings, for a nutty flavor spin on this Asian staple. A sprinkle of candied almonds on top adds subtle crunch. Almond syrup: ¼ cup (50 grams) granulated sugar¼ cup (60 grams) water¼ teaspoon (1 gram) almond extract Frangipane: ½ cup (113 grams) unsalted butter½ cup (100 grams) granulated sugar1 large egg (50 grams), room temperature½ teaspoon (2 grams) almond extract¼ teaspoon (1 gram) vanilla extract1 cup (96 grams) almond flour¼ cup (31 grams) all-purpose flour½ teaspoon (1.5 grams) kosher saltMilk Bread Buns (recipe on opposite page)¼ cup (26 grams) candied sliced almonds (see Note) 1. Preheat oven to…

Frosting is that sweet, soft embrace elevating a simple cake into something truly celebratory—each slice has the power to be a portal to cherished memories. I still vividly picture my childhood birthday cake: a tender yellow sponge swirled with almond- and vanilla-scented American buttercream and happily covered in a cascade of sprinkles. The thought of this cake always makes me smile. Then there’s my dark chocolate and almond cake dressed in a silky, gleaming chocolate Swiss buttercream. It graces my table at the end of intimate candlelit dinners, every bite revealing the care and attention lavished on making loved ones feel special—even if the flickering candlelight cleverly hides any little imperfections! In these moments, frosting almost becomes a language of its own—a lush whisper of nostalgia and the warmth of…

RECIPES, PHOTOGRAPHY, AND ILLUSTRATIONS EXCERPTED FROM THE BOOK SIFT BY NICOLA LAMB. COPYRIGHT ©2024 BY NICOLA LAMB. PHOTOGRAPHS COPYRIGHT ©2024 BY SAM A HARRIS. ILLUSTRATIONS COPYRIGHT ©2024 BY NUEKER. PUBLISHED IN THE UNITED STATES BY CLARKSON POTTER, AN IMPRINT OF CROWN PUBLISHING GROUP, A DIVISION OF PENGUIN RANDOM HOUSE LLC, NEW YORK. Nicola Lamb’s SIFT is the kind of book you want to curl up with in a cozy corner, a cup of tea in hand, ready to lose yourself in the wonderful world of baking. But it’s not just a collection of recipes—it’s a guide that invites you to fall in love with the process, not just the end result. Whether you’re a complete beginner or a professional baker, this book has something to teach, inspire, and remind you…

In the bustling streets of New Orleans, Louisiana, the air is filled with the sounds of jazz and the intoxicating aromas of gumbo, crawfish, and beignets. But beneath this city’s iconic flavors is a whole new wave of creativity wafting from its bakeries. The vibrant, diverse food culture of New Orleans is now also shaping a fresh baking landscape, where global influences meld with local traditions and innovative flavors push past the expected. Whether you’re starting your day with a perfectly crafted croissant or savoring a bite of seasonal king cake, New Orleans is proving itself as a new epicenter of outstanding baking. For me, New Orleans is a place of unexpected wonder. When my family moved to the city from Nashville, Tennessee, in early fall 2021, just as COVID-19…

BARS AND COOKIES Lemony Vanilla Bean Cookies 103 Strawberry-Pretzel Bars 83 Strawberry-White Chocolate Blondies 74 BREADS AND DOUGHS Classic Puff Pastry Dough 102 Cream Cheese Pie Dough 76 French Toast Cinnamon Buns 69 Milk Bread Buns 26 Savory Garlic-Herb Cheese Buns 25 Strawberry-Ricotta Muffins 110 Sweet Frangipane Almond Buns 25 Tangzhong Bun Dough 69 CAKES Banana Pudding Bundt Cake 15 Baumkuchen 108 Berry and Mascarpone Chantilly Layer Cake 94 Black Velvet Cake 18 Carrot Loaf Cake 93 Classic Coffee Cake 62 Coconut Tres Leches Cake 89 Flourless Chocolate Cake with Roasted Strawberries 21 Lemon Meringue Cake 89 Peanut Butter and Honey Cake 90 Strawberries and Cream Wedding Cake 55 Strawberry-Almond Custard Cake 77 Strawberry-Lime-Coconut Lamingtons 82 Strawberry-Pistachio Layer Cake 79 Vanilla White Cake 55 Whoopie Pie Bundt Cake 13 FILLINGS…