I’m not a big cake fan but mostly chocolate on chocolate. The chocolatier the better.
Coconut. And coconut cupcakes from Zaftig’s in Brookline, MA.
For the cake itself, I like pound cake. I like red velvet cake but that really doesn’t taste like much on it’s own. It’s more about the cream cheese frosting.
Death by cholocate cake is heaven if you like chocolate
I love cheesecake, but it’s got to be that dense, crumbly kind with the thin sour cream layer on top. Except… isn’t that really a pie?
Of cakety cakes, carrot with cream cheese frosting.
ETA: I guess I like cheese.
Another vote for Pineapple Upside-Down Cake.
My mother’s homemade Banana Nut Cake is my absolute all-time favorite. Followed closely by any other flavor of cake.
All of them really, as long as they’re made from scratch.
But I guess the two I have the fondest memories of would be my Grandmother’s jam cake with caramel frosting and my mother’s Hershey Cocoa Cake.
Now, I beg to differ. Other than those generic yellow, chocolate, or marble birthday cakes with Crisco icing and flowers, the grocery store here sells expensive concoctions (for about $15 and up) that would make you weep with joy.
Pound cake.
Milky Way bar bundt cake.
Hershey’s cocoa cake.
Coffee cake with cinnamon streusle and pecans.
Never from a mix! (though The Cake Doctor recipes certainly sound interesting).
In an emergency, cake-in-a-cup (coffee mug), ‘baked’ in the microwave. Also called the world’s most dangerous cake, as you are always six minutes away from hot freshly baked cake any time of the day or night.
Nutmeg Cake… I can eat it and eat it and eat it for days without eating anything else, and generally do when I make it.
For my birthday, Toll House Cake… SCRUMPTIOUS… especially the butterysugarynutty topping (that is actually the bottom during baking… it’s sort of a chocolate chip walnuts/pecans upside down cake. AWESOME.)
I also like a good Black Forest cake from time to time.
I sort of like cheesecake. It really depends on the toppings. I like the baker’s canned blueberries and canned cherries. I can eat these toppings without the cake.
The words make sense individually, but put together and, uh… you shot who in the what, now? No comprende.
My cousin makes an awesome coconut cake. It’s not just white cake with coconut sprinkled on top, it’s actually made with coconut milk.
Read the rest: I like the toppings more than the cake, and i can eat the toppings without cake
Mmmm…cake. Where do I start?
Probably my favorite is carrot cake with cream cheese icing. Or is it my mom’s mayonnaise cake (a sinfully rich, dark, moist chocolate cake, good with or without icing)? Or New York cheesecake plain or with fruit? Or a good, homemade fruitcake soaked for a few weeks in bourbon?
Too many choices!
RECIPES, people, Recipes! If you’re going to talk about not-from-a-box cake being so frickin’ good, please provide recipes or at least references where the recipes can be found!
I’m a fan of pretty much any cake, but as many have said here, a lot has to do with the icing. I LOVE the icing to cake ratio of cupcakes, but I’m no from-scratch snob. I do take advantage of The Cake Doctor’s recipes from time to time.
Pray, tell, what is this Tollhouse cake? Yum – cherry cake with chocolate frosting. I have an easy single-pan recipe for chocolate cake with a can of cherry pie filling in it, but not with me at work, alas.
Imma go home and bake a cake. Curse you all!
Lava Cake.
And Cheesecake is not cake, it’s Pie!
Homemade chocolate cake with homemade chocolate frosting.
Followed closely by cherry cheesecake.
Mmmmmmmmmmmmmm
Well, my Grandmother’s recipe is a family secret of course but this jam cake is similar.
I like very few sweets: key lime pie (which isn’t really much of a pie despite its name), chocolate cake and pastel de yema (plain cake decorated with a frosting made from egg yolk and maybe a bit of whipped cream on the edge) is about it.