This cake is all about adding brightness and color to the dull winter months while celebrating one of the season's favorite citrus fruits: Meyer lemons.
'layer cakes' on Serious Eats
The basic recipe is simple: 1 box white cake mix + 1 box Jell-O = fun. We've saved the fun, but made the cake from scratch.
Here's the classic I chose for my late August birthday this year: a fluffy golden yellow cake topped with a crowning glory of rich, stick-to-your teeth fudge frosting. The contrast of light cake and thick frosting is simply beyond compare—a taste and texture combination which is guaranteed to take you back to the glee of the birthday parties of yesteryear, if only for a few bites.
Layers of cake permeated with coconut flavor are slathered with heady espresso and sweetened condensed milk whipped cream. Each bite is soft, rich, and luscious.
A six-layer cake in all the colors of the rainbow, this one is dramatic to cut into and always seems to elicit an "oooooooh" response. It is impossible to be unhappy while eating this cake.
This cake is extremely moist and the frosting quite soft. I like to frost the cake and refrigerate it for 1 to 2 hours for neater slicing; I also happen to think it tastes better chilled.
The cake is moist and tender, with the subtle tang from the buttermilk and just a hint of nutmeg. I soak the layers in a coffee syrup to add additional moisture and flavor, and then cover it with an espresso-flavored Swiss buttercream.
A riff on Maryland's official state cake, the Smith Island Cake, this 12-layer red-and-green confection (why 12? for the 12 days of Christmas!) is brimming with holiday cheer, and butter.
While this 7-Up Cake—inspired by the Oscar-nominated animated film Up—may be infused with the buoyant lemon-lime soda bubbles, it's far from light-as-air. This is actually a rich, decadent pound cake made with five sticks of butter.