Dorie’s Perfect Party Cake

This month’s Daring Bakers challenge was, as usual, a challenge. Morven of Food Art and Random Thoughts chose Dorie Greenspan’s Perfect Party Cake from Baking: From my Home to Yours. And let me tell you, it is perfect for a party. I’ve never made a layer cake. I decided to make mini-cakes. You might think this is cheating, but I think it was harder than just frosting 1 layer cake. I had 9 little cakes to frost! I was going to be taking the cake to a friend’s house and didn’t want everyone to think I was weird snapping photos of the cake once the first piece was cut. And this way, hubby could have some for himself.

I followed the directions almost exactly. I know some other DBers got daring in their flavor combinations, but I love lemon and raspberry so I stuck with it.

Here are my ingredients ready to be beaten, stirred, and shaken into a wonderful cake. I forgot to get the buttermilk out of the fridge prior to the photo shoot. Don’t worry, I did use the buttermilk in the cake!

This is what happened when I added the 2nd part of the dry ingredients. I wasn’t careful enough and flour flew everywhere. I know this picture is not the best, but it was funny. I have always been a messy baker and probably always will be.

As you can see, my cakes didn’t rise very much during their time in the oven. They were definitely done since the sides were pulling away from the pan. Based on what other DBers have said throughout the month, it seems like a lot of other people’s cakes didn’t rise much either.

To make my mini-cakes, I baked the cake as directed in two 9″ cake pans. I then used a 3″ round cookie cutter (biscuit cutter would also work here) to cut 7 three-inch rounds out of each 9″ pan. So I had 14 mini-cakes.

Then I cut each one in half horizontally with a serrated knife. I didn’t want to have 4 layers for my mini-cakes because they would have been out of proportion. And I wouldn’t have had enough for hubby to have one! So I decided to make them with 3 layers each. Thus, I got 9 mini-layer-cakes with one layer leftover to taste-test. I also got to taste-test all the scraps from cutting out the rounds. This cake is amazing. I love the texture of this cake.

I’ve recently fallen in love with Swiss buttercream. The DB Yule Log that we made in December was the first time I had ever made it and I’m in love! Don’t be intimidated by the eggs. The frosting is worth the extra effort.

As I mentioned, I used the lemon buttercream and raspberry preserves for my filling.

I definitely underestimated the amount of time it would take to decorate my mini-cakes. I found that the buttercream and preserves were very slippery and the layers slid around when I tried to frost the sides. So I decided to apply a crumb-coat of frosting first and throw them into the freezer for about 5 minutes. Then it was easier to apply the final layer of frosting. I didn’t worry about making it pretty because I knew I wanted to put coconut on the outside.

Everyone at the get together I went to loved these little guys. The texture of the cake was AMAZING. So soft and smooth. I will definitely be making this cake again.

Thanks to Morven for hosting this month. Click here for the entire recipe.

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18 Responses to “Tunnel of Fudge Cake”

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    1
    vanillasugarblog — February 8, 2014 at 11:54 am

    this cake screams a lot of things!
    eat me comes to my mind!
    lol

    • beantownbaker — February 8th, 2014 @ 11:57 am

      It does definitely scream that 🙂

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    Aimee — February 9, 2014 at 7:14 am

    Gorgeous Bundt, Jen! It looks amazing. Love the butter and cocoa tip and the raspberries!

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    Tracy | Pale Yellow — February 10, 2014 at 7:31 pm

    Who needs a tunnel of love when you have a tunnel of fudge! This looks fantastic!!

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    Nutmeg Nanny — February 23, 2014 at 9:45 am

    This cake looks glorious 🙂 I am dying to get a slice, maybe two 😉

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    sue epstein — February 27, 2014 at 6:19 pm

    The original recipe called for a box of Pillsbury’s frosting mix and was much, much better than the current recipes. There was a tunnel of gooey soft fudge in the middle that you just can’t get with today’s recipes for this cake. But it’s still a great cake!

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    Lynne — February 28, 2014 at 9:35 pm

    For most up-to-date information you have to visit tthe webb and oon web I
    found this site as a most excellent web page for latest updates.

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    Marye Audet — March 21, 2014 at 5:12 pm

    One of my favorites! Thanks for the reminder..I need to make this – soon!

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    Heila — December 22, 2015 at 4:24 am

    I just tried this yummy recipe from your blog and it has come out really yummy!! 🙂
    This is my first tunnel of fudge cake and I am quite happy with the outcome…
    Thanks for sharing this easy recipe 🙂

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    Lois C. Flores — January 27, 2016 at 9:20 pm

    Gorgeous!!! I’d love to try to make it for my family soon. Your recipe is so detailed, but to a clumsy person like me, Hopefully I won’t mess everything up haha.

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    Abigail C. Murdock — March 17, 2016 at 4:19 am

    Looking at the picture of your cake I just wanna try it immediately. It looks really good. It is good to make it at home and serve on some special occasions like birthday parties or a party with friends on weekends. Thanks Jen for sharing this recipe with us!

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    Dane Shaw — March 23, 2016 at 6:47 am

    Nice recipe Jen! Hope that I can do it the way you make your cake. Always love chocolate. Thank you for sharing it!

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    Healthoop — March 24, 2016 at 9:53 am

    oh my god, I fell in love with it at the first sight. So yummy and nice at the look. Thanks Jen for sharing wonderful recipe!

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    Anthony — April 20, 2016 at 12:34 am

    Awesome, you make it like an artist. It looks so delicious, I will try your recipe to make it for my kids. Thank you so much for sharing this!

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    Kathy — June 16, 2016 at 3:26 am

    This cake recipe looks very sweet and delicous. I will try it soon. Thank for share this great post.

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    Luis Sanborn — March 14, 2017 at 4:21 am

    This looks amazing, I will try this out tomorrow, thank you for sharing!

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