Layer Cake

Hungary is justly renowned for its baked goods, and dobostorte, probably inspired by Turkish layered pastries such as baklava, is one of its best and arguably the favorite. This famous seven-layer cake is purportedly named after a nineteenth-century Budapest pastry master, but the idea of thin cake layers sandwiched with creamy frosting dates much further back. This version uses thin sponge cake layers complemented with a rich buttercream. To create a batter with proper consistency, it is preferable to weigh the flour and sugar. Since most home ovens heat unevenly, it is advisable not to bake too many layers at the same time.

This recipe was developed by Houston pastry chef Pamela Manovich, with the help of Girl Scout Laura Watkins.

A decadent, impressive dessert that appeals to everyone's inner Boy Scout or Girl Scout. Begin preparing this dish a day ahead.

Similar to zuppa inglese (an Italian trifle), this impressive dessert layers an amaretti-and-cream filling and orange segments between syrup-soaked sponge cake. Many of the components can be made ahead; start with the filling so that it can chill overnight.

A subtle hint of lavender accents this lovely dessert. It can also be left out if you prefer.

An impressive-looking layer cake with great flavor—and lots of room for candles.

To many people living in the middle of the country, celebration cakes must be chocolate cakes — especially German chocolate cakes. This one embellishes the tradition, using unsweetened chocolate instead of sweet chocolate, a luscious caramel-coconut filling between the layers and lots of creamy chocolate frosting. (By the way, German chocolate cakes have nothing to do with the immigrants who settled in the heartland; the name actually comes from the fact that the cakes were first made with Baker's brand German's sweet baking chocolate.)

Serve this dense, moist cake with a big bowl of lightly sweetened strawberries.

This cake is a southern tradition for festive occasions. It can be completely assembled and chilled one day before serving.

Many of the cake's components can be made a head, and once the tiers are filled and decorated, they can be refrigerated up to two days or frozen up to two weeks before the wedding. The rich, lemony cake has a dense texture like that of a pound cake. To prevent discoloration of the filling, use a saucepan with a nonreactive interior, such as enamel or stainless steel. (The lemon juice acid will adversely affect the filling if it's made in an unlined iron or aluminum saucepan.)

In winter Kay Simon sandwiches this cake with wine jelly, in summer substituting a simple purée of fresh raspberries. Wine for Cooking and to Drink Merlot is important in the Yakima Valley, and perfect for this cake.

Start this at least one day before serving.

A standard at health food restaurants across the country, carrot cake was ubiquitous in the seventies. Grated carrots made it a nutritious choice, or so the thinking went. This ultra-moist version is updated with a maple icing.

Buttermilk and walnuts make the difference in this delectable layer cake.