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Chowhound Cake Day 2014!

My friends and I are gathering this Saturday, August 16 for our annual Cake Day baking fest. Last year, we discussed that it would be fun if a bunch of other home cooking 'hounds joined us virtually and shared their cakes here.

So if you care to play along, please bake a cake this Saturday and take a picture of the finished cake, and a picture of a slice (since the inside is sometimes the best part!). Simple or elaborate, all cakes are welcome!

Hope to see your photos here after the 16th. :0)

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  1. What cake? Am I missing something?

    Sounds like fun...

    2 Replies
    1. re: sandylc

      This was inspired by a similar post last year:

      http://chowhound.chow.com/topics/904120

      Several people indicated they'd like to join in the 'virtual' cake day together, so I thought I'd throw it out there again. :0

      )

      Bake any cake you want to!

      1. re: TorontoJo

        Sorry! I thought we wee all baking the same cake for some stupid reason! yikes...

    2. hmm, i was going to make apple crisp for a party i am having saturday but now i may have to make cake instead!

      1. Love this, TJ! I remember your cakes last year.

        I am definitely going to participate.

        What are you planning on making?

        7 Replies
        1. re: nothingswrong

          Yay! I'm doing two cakes. One is make ahead (the mocha rum bundt cake that I posted in the baking thread) and the other is this crazy Indonesian layer cake that requires 30 eggs! I'm really looking forward to that one, even though it means hunkering down next to my toaster over for a few hours -- you spread a layer of batter, broil it, spread another layer, broil it, etc. etc.

          What are you thinking of making?

          1. re: TorontoJo

            Oh, duh, I already read about them on the baking thread. Brain slip!

            I'm so excited to see the Indonesian layer cake! Can't wait to see photos. Your mocha rum cake looks gorgeous.

            I have no idea what I'll be making. Surely nothing as intricate as yours... I've been eyeing a recipe for baklava cupcakes, which call for a chopped nut/honey mixture inside of them and a honey/cinnamon buttercream. But that's not really a cake I guess... Will have to search through my bookmarks!

            1. re: TorontoJo

              I remember seeing a similar spread-and-broil cake in a cooking magazine (Gourmet?) several years ago, but I don't remember it being Indonesian. I suppose it's hopeless to try to dig that one up...

              1. re: sandylc

                Here's the recipe I'm using:

                http://www.homelife.com.au/recipe/ind...

                And nothingswrong: what about adapting the baklava cupcakes recipe to a layer cake with the nut and honey mixture in between the layers?

                1. re: TorontoJo

                  I'm thinking about it... It just looks so good. I love baklava but am sure I'd be the only one eating it around here, though I think the bf would eat the cake. We'll see!

                  1. re: TorontoJo

                    I made a recipe like this long ago when I was in high school and wanted to impress a long ago boyfriend, i think. it was a recipe for "Baumkuchen" in some cookbook I can't recall. Half of the batter was chocolate, the other unflavored (or vanilla). each layer was spread in the pan and then broiled before another layer added. i think there were about 15-20 all told. topped with a chocolate ganache, whipped cream and strawberries. the cross section of the finished product with all of the pinstriped thin layers was very impressive indeed. the taste was good, but not wow. Please let me know what you think of your recipe after you've digested.

                    thanks!

                    1. re: MAH

                      Wow, that sounds fantastic. White cake, whipped cream, strawberries, and chocolate is my favorite flavor combo for sweets.

                      I made a cake for a party last year like that, but not with the thin layers (and only 4 layers total) and it's one of my favorites. I wonder if I could somehow combine mine with yours for something with more layers... The wheels are turning!

                       
                       
            2. Well, I made a tasty cake but it did not come out so pretty! Made this bundt cake but did not wait long enough for it to cool before turning it out so you can see it is a little broken. Tasted a chunk that fell off and it's yummy! Hopefully my party guests won't mind the sight of it...any ideas to dress it up?

              Recipe: http://www.epicurious.com/recipes/foo...

               
              4 Replies
              1. re: bustlingswan

                Even just a good dusting of powdered sugar will go a good way in disguising the broken bits, or a thick chocolate glaze will distract the eye (along with upping the anticipation).

                1. re: Caitlin McGrath

                  Totally agree. Powdered sugar or a chocolate ganache would be nice.

                  You can also add chopped toasted nuts or chocolate shavings atop the chocolate glaze to really camouflage some mistakes and bumps underneath.

                  I'm sure it's delicious though, I can just *tell* from the picture.

                  1. re: nothingswrong

                    Agreed -- a drizzle of ganache, then sprinkled with some toasted pecans.

                    But I'm sure it's wonderful as is!

              2. Well, lots of baking happened yesterday. My friends and I made a total of 13 cakes (though the two rum cakes were made in advance).

                My kueh lapis (Indonesian layer cake) was a lot of fun to make, though it meant parking myself in front of a toaster oven for a long time.

                The mocha rum cake looked lovely, thanks to the bundt pan, but I wasn't that keen on the cake itself -- mostly because I've come to the conclusion that I'm not a big fan of rum cakes. I do make an exception for baba au rhum, though (which another friend made).

                 
                 
                 
                 
                 
                 
                24 Replies
                1. re: TorontoJo

                  Holy cow, TJ! Looks amazing!!! All of it.

                  The slice of Bundt looks beautiful and the layer cake is perfectly clean and orderly... I do not have the patience to make something like that :)

                  Hope it was all tasty. Wish I was there. I love having a variety of sweets to choose from.

                  1. re: TorontoJo

                    That looks amazing. It's like a high end baking contest only everyone wins.

                    1. re: TorontoJo

                      First, I'm very sad I missed this. I would have loved to have made a cake as I remember your post from last year. Next year, please give more advanced notice!!

                      The cakes are beautiful but I need bigger pics. The table looks awesome, do you have larger pics of the individual cakes? If so, please post. Oh, I do love cake!

                      1. re: Jpan99

                        Sorry about that! I wasn't planning on making a big deal about it, but then remembered that a few people had asked about it, so decided to post last minute.

                        Here are close ups of all the cakes. I've include the slice shots for those that had interesting interiors.

                        In order:

                        Almond Cake Roll topped with homemade feuillitine
                        Poppy Seed Grapefruit Cake with White Chocolate Buttercream Frosting
                        Devil's Food Cake with Black Pepper Buttercream
                        Persian Fig, Quince, and Orange Cake with Pistachio and Rose Petal
                        Layer Cake with Yuzu Buttercream and Yuzu Curd
                        Peach-Blueberry Coffee Cake
                        Lemon Cake with Raspberries and Pistachios
                        Chocolate-Espresso Dacquoise
                        Swedish Princess Cake (sponge cake, raspberry jam, chantilly cream, marzipan)
                        Lemon Cake with Raspberries and Pistachios
                        Pistachio Cake with Whipped Cream Frosting

                         
                         
                         
                         
                         
                         
                         
                         
                         
                         
                         
                         
                         
                         
                        1. re: TorontoJo

                          FWIW, I enjoy seeing the shots and hearing about the party. It would be one intimidating party to be part of, though! You know, this would be a great blog--details of the cakes and what people thought.

                          1. re: chowser

                            Thanks, chowser! I don't have a blog, but a couple of my friends do, so I'm sure they will post about it eventually. Here are their posts from last year:

                            http://www.foodpr0n.com/2013/07/02/ca...
                            http://www.boneats.ca/2013/07/cake-da...

                            Edited to add: there really is a huge range of baking skills in the group, but no one cares. It's just fun to all bake together and we pitch in to help each other in a baking crisis.

                            1. re: TorontoJo

                              Oh...never mind the cakes..you eat well on cake day! I added about a dozen cakes to my list of things to make. That mondrian cake looks like fun!

                              1. re: chowser

                                Oh, do we ever eat well! Gotta have fuel to keep us going for a full day of baking. :)

                            2. re: TorontoJo

                              The Dacquoise looks like the one they made on America's Test Kitchen. How was the black pepper buttercream? That does look like an interesting cake. That and the yuzu looks so delicious!

                              1. re: Jpan99

                                Good eye, it was the ATK dacquoise!

                                And the black pepper buttercream was delicious -- it was such a surprising hit of flavour that worked really well with the rich chocolate cake and whipped ganache frosting.

                                The yuzu cake was wonderful. Here's the slice shot of it.

                                 
                              2. re: TorontoJo

                                Wow TJ, thanks for the extra pics. It's nice to see the close-ups of everything. All of it looks amazing... like a gorgeous bakery case.

                                I too recognize the ATK dacquoise, and the grapefruit poppy cake cross section is absolutely stunning!

                                What was your favorite cake of the evening? Or how about your top 3 faves? You can include your own of course. Just curious.

                                1. re: nothingswrong

                                  My top 3 were probably the yuzu (I *love* yuzu-flavored stuff), the dacquoise (fantastic flavor and I love the nutty/meringue texture) and the pistachio cake (because I'm a sucker for anything pistachio).

                                  My favorite surprise of the evening was the black pepper buttercream. The pepper was such an interesting foil to the rich, rich chocolate cake and whipped ganache frosting.

                                  The best part is that there were no duds on the table! With maybe the exception of my mocha rum cake. Not sure it was a dud (it was made well), but I just don't like rum cakes. :0)

                                  1. re: TorontoJo

                                    Well, it sounds like it was a fantastic variety this year. I've been wanting to make that dacquoise for ages and am glad to hear it was yummy.

                                    I feel ya on the rum cakes. I always think I'm going to like them but nope. I used to work in a coffee shop ages ago that served the only rum cake I ever enjoyed and it was a REALLY good yellow butter Bundt with just the tiniest rum flavor in the syrup it sat in.

                                    Anyway this thread was very inspirational. I have all sorts of ideas I want to try now. Thanks!

                                2. re: TorontoJo

                                  I recognize the daquoise! I made it a couple of times last fall from The Baking Book. Great recipe!

                              3. re: TorontoJo

                                The indonesian layer cake is the little picture on the right? It is beautiful! What was indonesian about it?

                                I love the bundt cake and need to find that pan as unfrosted chocolate cakes are my 'thing.'

                                1. re: tcamp

                                  "The indonesian layer cake is the little picture on the right? It is beautiful! What was indonesian about it?"

                                  The spice mix. This is an expensive cake even in Indonesia due to the labour intensive nature of the cake and cost of good quality spices. My grandfather used to bring a slab of kueh lapis for us when he visited and it was always considered a real luxury.

                                  1. re: tcamp

                                    Here's the bundt pan:

                                    http://www.amazon.com/Nordic-Ware-Pla...

                                    And jadec is sure right about the labour involved in making the kueh lapis. I suppose it's the same with baumkuchen or chimney cake -- you have to literally park yourself next to the oven for a couple of hours to add a new layer of batter every few minutes. It's not difficult at all, but it is time consuming. And the ingredients are not cheap: 30 egg yolks (!) and well over a pound of butter. All in a little 8" square pan.

                                    1. re: TorontoJo

                                      Thanks! I offered to make a birthday cake for an architect friend and your picture made me think of a Gehry structure.

                                       
                                  2. re: TorontoJo

                                    LOVE kueh lapis - care to share your recipe?

                                    1. re: klyeoh

                                      Sure! This is the recipe I used:

                                      http://www.homelife.com.au/recipe/ind...

                                      For the spices, I used a mixture of ground cardamom, cinnamon and nutmeg. You could also add ground cloves, ginger and aniseed, depending on your preference.

                                      1. re: TorontoJo

                                        Thanks, TorontoJo - much appreciated :-)

                                    2. I didn't manage to participate last year, so I kept my eye out for cake day this year.

                                      I actually baked my cake on Sunday where I am, but I figured it was Saturday in Canada.

                                      I made Jamie Oliver's Chocolate and Beetroot Cake http://www.jamieoliver.com/recipes/ch... which I had made recently for a birthday. I halved the recipe (like last time) and baked it in a small stainless steel mixing bowl. Last time I had reduced the sugar a bit but this time I reduced it right down to half. I had a bit of doming last time, so this time I reduced the oven temp to 160 degrees but I still got the dome so I'm not sure what to try next. I baked it for 40 minutes until a thermometer came out clean (with an internal temp of 91 degrees).

                                      I'd never made a black forest cake before but I've read lots of advice on putting one together and cake decorating in general so it all came together pretty well. It wouldn't win any beauty contests but I wasn't too fussed about it looking perfect, the main thing is that it didn't fall apart.

                                      When it came to the eating, it was very rich and fudgy. I think reducing the sugar actually made the chocolate more prominent. My friend, who doesn't like beetroot and also doesn't like chocolate cakes (because they usually taste gritty and not enough like chocolate to him) did like this cake. The kids I gave it to enjoyed it, but only ate half their slices because it was so rich.

                                      Thanks TorontoJo for inviting us to join in!

                                       
                                       
                                      7 Replies
                                      1. re: ecclescake

                                        Ooh, nice! That slice looks gorgeously rich and moist. Could you please share how you made the fun star decorations?

                                        1. re: TorontoJo

                                          I melted some chocolate and made a little blob onto baking paper then I dragged the spoon out from the middle a few times to make it into a star.

                                          1. re: TorontoJo

                                            Have you ever used chocolate transfer paper to make shapes? It's really fun and pretty. I'm usually too cheap to buy the paper so I get a sheet of floral plastic from the florist at the grocery store but don't get the pretty designs.

                                            http://www.cupcakestyle.co.uk/blog/us...

                                            1. re: chowser

                                              I've never played much with any sort of fancy decorations, but I love the look you get with chocolate transfer paper! One of the cakes I was eyeing this year was this one, which use transfer paper:

                                              http://www.sprinklebakes.com/2013/07/...

                                          2. re: ecclescake

                                            Nice! The cake will dome more w/ less sugar but I just cut off the dome either way. It's a good way to taste it before you serve.

                                            1. re: chowser

                                              That's interesting. I wondered also if it domed more because it was smaller, muffins tend to dome too.

                                              1. re: ecclescake

                                                It does have to do w/ heat distribution. You can buy those magic strips to prevent but, as I said, I like to eat the dome.:-)

                                                http://www.kingarthurflour.com/shop/i...

                                          3. Well, I had hoped to create something gorgeous and fabulously complex for Cake Day. I suck at cake decorating so this was unlikely.

                                            As it were, the bf asked me Friday night to make something he's been craving for ages. Some "sweet corn cake" they used to serve at El Pollo Loco... I haven't eaten that stuff in ages and I'd only ever seen him eat the corn cake once a long time ago. They've stopped carrying it at the chain so he's had this craving for a long time with no way to scratch the itch.

                                            It's very moist, almost pudding-like in the center. I scoured recipes for an hour and kind of winged it in the end. It's not a looker of a cake, but it was SO delicious. Tastes like a very sweet cornbread and eats like a spoon bread/bread pudding. Best scooped up straight out of the pan with a spoon.

                                            SWEET CORN CAKE

                                            -1/4 cup butter
                                            -1/3 cup flour
                                            -1/4 cup water
                                            -1 1/2 cups creamed corn
                                            -1/4 cup cornmeal
                                            -1/3 cup sugar
                                            -1/4 teaspoon salt
                                            -1/2 teaspoon baking powder

                                            Cream butter. Add flour and water and beat well. Process creamed corn in food processor briefly, then stir into butter mixture. Add cornmeal, sugar, salt, and baking powder, and mix into a cohesive batter.

                                            Spread in a greased 8"x8" pan. Place pan in a water bath and cover with foil.

                                            Bake at 350 F for 50-60 minutes.

                                            5 Replies
                                            1. re: nothingswrong

                                              That sounds like something my husband would like. Maybe in ramekins to create individual portions, with honey/creme fraiche on top?

                                              1. re: tcamp

                                                Well, the recipe as written produced a very thin cake, like maybe only 3/4" deep. I was thinking of either doubling the recipe in an 8" pan or baking it thicker in smaller dishes like ramekins, but I wonder if it's written that way for a reason... it stays bread-pudding-like so I worry it might not set up at all in the middle if baked deeper.

                                                The serving suggestion was to scoop some out of the pan with an ice cream scoop. I could see serving it up that way--a dollop into a ramekin with the honey/crème fraiche on top.

                                                But yes, very tasty, and I think any man would love it. It is fairly sweet, so just a drizzle of honey would do to garnish, or maybe you could reduce the sugar in the recipe a bit.

                                              2. re: nothingswrong

                                                That sounds quite wonderful -- I have visions of a rustic corn souffle!

                                                1. re: TorontoJo

                                                  Wish I had taken a photo but the bf ate about 1/3 of the pan immediately. It looked like a thin cornbread in the dish and like a creamy corn-studded soufflé or pudding once dished up. I'm already craving it again now that I'm writing about it so much! Definite comfort food.

                                                  1. re: nothingswrong

                                                    If this joins your regulars you'll get another opportunity.

                                              3. Can I ask how long you've been doing this and how it started? I Love the idea but I'm not sure if I have enough friends who like to bake. Did you just have a group of friends who like to bake?

                                                30 Replies
                                                1. re: chowser

                                                  This is the 4th year. I think it started when my group of food friends (some 'hounds, some not) and I were chatting about craving cake, and how it's impossible to find just a good slice of cake for dessert in restaurants anymore. So we decided that we needed to bake our own cakes. And it just snowballed from there into an annual thing.

                                                  Several of my friends are very talented bakers (two have completed the entire baking/pastry curriculum at a cooking school) and a couple of them blog about their baking. Most are just occasional home bakers (like myself).

                                                  Here are my friend Candy's blog posts about her two cakes this year:

                                                  http://wscwong.typepad.com/dessert_by...

                                                  http://wscwong.typepad.com/dessert_by...

                                                  1. re: TorontoJo

                                                    Have any made a coconut cake from scratch?? One has not completed baking cakes until one has done that. Quite a long afternoon.

                                                    DT

                                                    1. re: Davwud

                                                      As in from a real coconut? That alone would take all afternoon. I'm impressed.

                                                      1. re: chowser

                                                        Yes. It was a birthday cake for Mrs. Sippi. It was awesome although I don't think my frosting was exactly right. It should have a 7 minute frosting which I had never made and quite frankly, aren't that familliar with. It really didn't set and while the cake looked awesome once frosted and covered with coconut it was a cake in the middle of lake coconut the next day.

                                                        It was very awesome though.

                                                        DT

                                                        1. re: Davwud

                                                          I love real coconut. I'm not sure if I'm up for the challenge but I'd pay someone to shave the coconut for me so I could use it. What a great birthday present! For me, the frosting is incidental so I wouldn't care.

                                                          1. re: chowser

                                                            Frozen coconut from an Asian store, maybe?

                                                            1. re: sandylc

                                                              I wonder if that would be good if it were toasted first. I should look to see if anyone sells it precut but fresh.

                                                      2. re: Davwud

                                                        Not yet! On someone's list for someday, I'm sure. :)

                                                        1. re: Davwud

                                                          Color me impressed. It took me all afternoon to make a coconut cake that was from flakes and a can.

                                                              1. re: chowser

                                                                Thanks.
                                                                As you can see. The icing is melting already in the pic.

                                                                DT

                                                        2. re: TorontoJo

                                                          That's really awesome. I might give this a try. Sure beats a cookie exchange!

                                                          1. re: TorontoJo

                                                            The best part of cake day is the cake loot you get to go home with :) It's like a cookie exchange except with cake! My favourite highlights each year are the tips and tricks we learn from each other (how to save a broken buttercream to making curd in a microwave, etc.) and experimenting together (sometimes two or more heads is better than one!).

                                                             
                                                            1. re: fickle

                                                              Welcome! And who are you, fickle? Which cake/s did you make?

                                                              The thing with that big Tupperware container full of cake slices is I know I'd settle down with it on the couch as soon as I got home and just start eating, fork in hand, any thoughts of decency or moderation flown out the window.

                                                              1. re: nothingswrong

                                                                Nothing wrong with that. Go with your strengths I always say.

                                                                DT

                                                                1. re: nothingswrong

                                                                  I solve the "eat all the cakes" issue by freezing them immediately. Though that is often not a sufficient deterrent since most cakes are actually quite delicious straight out of the freezer. Meringue buttercream frostings, in particular taste like ice cream. :)

                                                                  fickle made that amazing black pepper buttercream cake and the beautiful raspberry and pistachio cake.

                                                                  1. re: TorontoJo

                                                                    Yeah, seriously, the freezer would do nothing to deter me. My favorite part of ice cream cakes growing up was always the cake part. I love how it gets dense and chewy, and the texture of frozen frosting... I would even eat entire frozen tubs of Cool Whip with a spoon. It's amazing I'm not diabetic or obese.

                                                                    1. re: TorontoJo

                                                                      This would be very dangerous for me.. cakes are one thing that I find it very easy to overdo, and I always regret it later (or, my gut regrets it for me!). I just spent ages looking at the picture, and trying to figure out which I would have tried first (was leaning towards the dacquoise)

                                                                    2. re: nothingswrong

                                                                      I made the lemon olive oil cake with pistachios and raspberries and the devil's food cake with the black pepper buttercream and chocolate ganache frosting. Like Davwud said, there's nothing wrong with sitting down with a fork and just eating the whole container ;)

                                                                      1. re: fickle

                                                                        Tell me about the black pepper buttercream, please! What style of buttercream, how much black pepper and in what form (crushed, ground, etc.), and what was your inspiration? It sounds great, and I can imagine how well it worked against the chocolate. I've had black pepper ice cream with a fruit dessert, and it was a super combination. I also baked a great vanilla bean-pink peppercorn cake once, which I definitely need to repeat...

                                                                        1. re: Caitlin McGrath

                                                                          I used Melissa Clark's recipe from the New York Times. The only change I made was going with a finer grind on the black pepper and upping the amount to 1 1/2 tsp instead of 1 tsp of coarse. Love the subtle hit it makes, the black pepper kicks in after the initial chocolate blast.
                                                                          http://www.nytimes.com/recipes/101631...

                                                                          1. re: fickle

                                                                            Melissa Clark always makes her recipes look like such a breeze..."just do this and that and presto!"

                                                                            The cake looks fantastic. I'd love to try it this fall for various birthdays coming up. BTW, Fickle, your layers look much more even than Melissa's.

                                                                            1. re: tcamp

                                                                              That's one of the tips I learned a few cake days ago, how to use a cake leveler properly (thanks TorontoJo ;)

                                                                          2. re: Caitlin McGrath

                                                                            Caitlin, was your pink peppercorn cake from the "Spiced Life" recipe? I've only tried pepper in dessert in spice cake (black pepper) but wow it's just right.

                                                                            1. re: blue room

                                                                              It's from the cookbook Cake Simple, so the answer is yes, in a way - I looked up Spiced Life, and the blogger used the Cake Simple recipe. I don't have the cookbook in front of me, but the only things I think the blogger changed were adding white pepper where the book sticks with pink, and I'm pretty sure the book only uses two vanilla beans. Pink peppercorns aren't botanically related to the pepper tree that gives us green/black/white, but they do taste peppery, and also floral, and they're great in the cake.

                                                                              Here's a photo of the one I baked: http://chowhound.chow.com/topics/8259...

                                                                              1. re: Caitlin McGrath

                                                                                Thank you Caitlin, I will take this post and your link post to heart! Will report.

                                                                                1. re: Caitlin McGrath

                                                                                  I made the pink peppercorn cake this afternoon, Caitlin. As nice as can be! I followed the bloggers recipe which means I used some white pepper, but of course used the pink also. I made half a recipe in a loaf pan, did not glaze.
                                                                                  It is moist, and the peppers are just right, just a hint, but there.
                                                                                  Glad I saw this!

                                                                                   
                                                                            2. re: fickle

                                                                              It's all impressive down to the regular food that you're having, on top of the cake, as I said. What a great tradition--I love how many people participate.

                                                                    3. TorontoJo, I'd love to know how to make the grapefruit poppyseed cake.
                                                                      Yeah yeah oranges and lemons delish every time in dessert but pink grapefruit should be a star too IMO. The frosting is pinkish too -- is the coloring food coloring?

                                                                      7 Replies
                                                                      1. re: blue room

                                                                        Here's the recipe my friend used. He started with a Martha Stewart recipe, but it was a big fail, so he had to make a second cake. He improvised this one, but it turned out great.

                                                                        Pink Grapefruit Poppyseed Cake

                                                                        2 1/4 cups all-purpose flour
                                                                        3 teaspoons baking powder
                                                                        1 1/3 cups granulated sugar
                                                                        1/2 teaspoon salt
                                                                        1/2 cup butter
                                                                        1 cup milk
                                                                        1 teaspoon vanilla extract
                                                                        2 eggs
                                                                        1/3 cup poppy seeds
                                                                        1 tablespoon red grapefruit zest
                                                                        1/4 golden raisins, chopped

                                                                        Segments from 3-4 red grapefruits

                                                                        White chocolate buttercream frosting

                                                                        Preheat oven at 350 F.

                                                                        In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Add butter cut into small cubes, a few cubes at a time, and mix until the batter appears grainy with a sand-like texture to it. Next, add the eggs and and mix until just combined. Slowly add the milk, and the vanilla. Add in poppy seeds, zest, and raisins.

                                                                        Grease two 9" round cake pans, or one 9"x13" cake pan at 350F for 30-35 or until a toothpick inserted into the centre comes out clean. Allow to cool in the pan for 5-10 minutes, remove from pan, and cool completely on a wire rack.

                                                                        Frost with frosting, adding the grapefruit segments to the middle layer. My friend used food coloring to color the frosting -- he went for an ombre effect with the dark pink on top and lighter pinks down the sides.

                                                                        Note: my friend says he would use a Swiss meringue buttercream instead of the white chocolate frosting next time, as it was too sweet.

                                                                        1. re: TorontoJo

                                                                          Bookmarking this one in case I'm putting together our 2014-2015 edition of community cookbook. :)

                                                                          1. re: TorontoJo

                                                                            Thank you so much! I saw the M. Stewart one also, so I'm very glad I asked. I figure the raisin amount is 1/4 cup, yes? Please thank your friend for sharing this too, I appreciate.

                                                                            1. re: TorontoJo

                                                                              Just to let you know I made a little (6 inch) partial recipe to try the grapefruit cake today. Love that tang from the zest! The golden raisins are exactly right with that zest, too. I did not frost this one (test cakelet.)
                                                                              A little heavy on the poppy seeds for me, next time I'll go easier, but I'm very happy my new recipe!
                                                                              Thanks again.

                                                                               
                                                                              1. re: blue room

                                                                                Oh, nice! I love that you made a test cakelet. I agree that it's a lot of poppyseeds and the cake would certainly not suffer for using less of them.

                                                                                How are you going to frost the next one?

                                                                                1. re: TorontoJo

                                                                                  I see no reason not to try your friend's Swiss meringue buttercream suggestion, pink of course.

                                                                                  There's a pink peppercorn cake discussed in this thread also that I want to try, another cakelet.

                                                                          2. What is the date for "Chowhound Cake Day 2015"?
                                                                            I can't miss it!

                                                                            1 Reply
                                                                            1. re: Cynsa

                                                                              No idea yet, Cynsa! I'll try to remember to post here in this thread next year. But you shouldn't have to wait a whole year! Grab some friends and hold your own cake day and share the results here on chowhound. Cake is such a happy thing! :0)