My F&W
quick save (...)
Celebration Cake
© Reed Davis

Celebration Cake

  • SERVINGS: 12 TO 16

We love pastry chef Emily Luchetti's variation on German chocolate cake: hers has white layers and a rich, bittersweet chocolate frosting.

  1. 2 cups cake flour
  2. 1 cup all-purpose flour
  3. 1 tablespoon plus 1 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 1 cup plus 2 tablespoons milk
  6. 1 tablespoon pure vanilla extract
  7. 1 stick (4 ounces) unsalted butter, softened
  8. 2 cups sugar
  9. 4 large eggs
  10. Coconut Pecan Filling
  11. Chocolate Frosting
  1. Preheat the oven to 350° and position 2 racks in the middle and lower thirds. Line the bottoms of three 9-inch round cake pans with parchment or wax paper. In a medium bowl, whisk the cake and all-purpose flours with the baking powder and salt. Combine the milk and vanilla in a small pitcher.
  2. In a large bowl, using an electric mixer, beat the butter at medium speed until creamy. Add the sugar and beat until the mixture resembles moist sand, about 3 minutes. Beat in the flour mixture at low speed in 3 batches, alternating with the milk mixture; stop the mixer occasionally to scrape down the bowl. Add the eggs, 1 at a time, beating at medium speed between additions.
  3. Divide the batter evenly among the cake pans. Bake for about 25 minutes, or until the layers are light golden and a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn each out onto a rack and peel off the paper. Invert onto another rack and let cool completely.
  4. Center a cake layer on a platter and spread one-third of the Coconut Pecan Filling over the top, leaving a 1/2 -inch border at the edge. Set a second cake layer on top of the first and spread another third of the filling on top. Cover with the third cake layer. Spread the top and side of the cake with the Chocolate Frosting. Spread the remaining Coconut Pecan Filling over the frosting on the top, leaving a 1-inch border.
Make Ahead The unfrosted cake layers can be wrapped in plastic and stored at room temperature for up to 1 day or frozen for up to 1 month.

Suggested Pairing

The sweetness of this decadently delicious cake would overwhelm most dessert wines, but a sweet cream sherry from Spain, such as Harvey's Bristol Cream, can match the sugariness and will also echo the coconut, pecan and chocolate flavors.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.