*Update* Erin Bakes Cake is NOW available wherever books are sold! Click the link to buy.
I can hardly believe I’m typing this, but tomorrow (8/30/17) at 10am EST will be my last Erin Bakes Cake Summer School Facebook livestream before my cookbook, Erin Bakes Cake, launches on September 5th. How are we already here?!? I’ve been working on this for so long and am SO EXCITED to share all of the recipes and cake decorating projects in the book with you. I just can’t believe it’s time!
Come join me live on my Facebook page (or check it out anytime after) and watch me make one of my all-time favorite cake recipes – my Any Fruit Cake recipe. If you were a fan of old-school strawberry box-mix cake as a kid, then this is the recipe for you! It’s been updated, given a fresh-fruit injection, and tested with not one, not two, but five fruit flavor variations. This one recipe will magically transform into your favorite cake recipe each season as you make it with different fruit purees.
I’ve halved the recipe from the book below. I wanted it to be exactly the same as the size cake and recipe I’ll be making during the livestream. A reasonably sized 6″ round cake seemed like a better idea since I will not be feeding 30 of my closest friends this week. The recipes in the book make big, beautifully tall cakes just waiting to be split and filled with layers of creamy goodness.
I filled the cake with my favorite cream cheese frosting and candied walnuts, then crumb-coated it with Swiss meringue buttercream. All of this came before I wrapped it with a stunning pink marbled chocolate and topped it with a fantasy chocolate flower and sprinkles. Just, whoa. Everything you see can be found in Erin Bakes Cake, and then some! I’ll be sharing a special preview of the chocolate wrap and flower techniques very soon on The Cake Blog.
Check out the recipe below and order your copy of Erin Bakes Cake here!
- 2 1/4 cups cake flour (plus more or all purpose flour for the pans)
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp cinnamon (optional)
- 3/4 tsp kosher salt
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 cup + 2 Tbsp fruit puree
- 1 1/2 cups vegetable oil
- 3/4 tsp pure vanilla extract
- Position a rack in the center of the oven and preheat to 350 degrees F. Spray and flour your 6" round cake pans.
- In a large bowl, whisk together the cake flour, baking powder, baking soda, cinnamon (if using), and salt.
- In a separate medium bowl, whisk together the eggs, sugar, fruit puree, vegetable oil, and vanilla extract.
- Pour the et mixture into the dry ingredients and whisk until combined. When the batter becomes too thick to whisk, switch to a rubber spatula. Stir until the flour is completely incorporated.
- Divide the batter evenly between the prepared pans and bake, rotating the pans' positions halfway through baking, until a toothpick inserted in the center of a cake comes out clean or with a few crumbs clinging to it, 40 to 45 minutes.
- Transfer the cakes to a rack to cool in the pan for about 30 minutes. Turn the cakes out onto a flat surface, like plates or a clean countertop. Let the cakes cool completely before frosting, filling, or storing.
- - strawberry
- - cherry
- - banana
- - pumpkin
- - unsweetened applesauce
- I don't add any food coloring when I make this cake, but if you wanted to perk up the color of any of the fruit cake batters with a few drops of gel food coloring, it would not adversely affect the recipe.