Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth by Julie Richardson

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Notes about Recipes in this book

  • Berry long cake with ginger crumb

    • hillsboroks on June 28, 2020

      Wow! This simple cake has been the flavor find of the berry season this summer. The ground ginger in the cake and candied ginger in the topping meld beautifully with the berries and are not overwhelming at all. I used a mixture of blueberries, Marionberries and raspberries. In lieu of the two tablespoons of brandy or vanilla called for in the recipe I used a tablespoon of Clear Creek Distillery Blackberry Liqueur and a tablespoon of Chambord raspberry liqueur in the berry mixture. At 45 minutes the cake was baked perfectly. I used my instant read thermometer to check that the cake part reached 200F. I served it warm with a choice of heavy cream to pour over a piece or creme fraiche to dab on top. It was fantastic! My husband wants me to make it again soon.

  • Rhubarb pudding cake

    • TrishaCP on May 09, 2013

      This recipe starts by making a rhubarb vanilla compote (I reduced the sugar by about 1/3), which is poured on top of a thick sour cream (or yogurt) cake. When I have made pudding cake before, generally the pudding layer is on the bottom and the cake rises up and over it, but that doesn't happen here. (Per on-line pics, the rhubarb is supposed to stay on top.). If you plan to serve this to company, you really should seek out red rhubarb- I had mainly green, which when cooked down turned brown- not too appetizing. But- this is a really delicious cake- and I will definitely make it again.

    • anya_sf on February 18, 2020

      As TrishaCP points out, this is not a typical pudding cake with a custardy layer and cake layer, but just cake with rhubarb compote baked on top. I made a healthier breakfast version using white whole wheat flour and plain yogurt. I enjoyed it, but would have liked even more rhubarb relative to cake.

  • Texas sheet cake

    • anya_sf on March 02, 2019

      I'd never had this cake before so I didn't know what to expect. It was easy to make and everyone liked it, but the chocolate flavor is fairly light (I believe that's how this cake is supposed to be), so I liked it, but didn't love it.

    • TrishaCP on July 07, 2014

      Overall, this was an easy crowd-pleaser best made for large groups. My husband made this for a BBQ- the kids gobbled it up, but preferred the section he had left unadorned with hazelnuts. The cake was really moist, and all things considered not "too" sweet. (The frosting didn't set quite as much as Texas sheet cakes from my past- probably because of the sugar content, but that wasn't necessarily a bad thing, just not what I was expecting.) The chocolate flavor was not very deep, so it might be worth playing around with adding coffee if you want something with a richer chocolate taste.

    • TrishaCP on August 19, 2014

      Note, the author's website indicates the following about cooking times. (We didn't have problems cooking around the specified time though.) Page 22- that delicious moist Texas Sheet Cake recipe tells you to bake the cake for 32-35 minutes…Don’t do it! 22-25 minutes should do the trick.

  • Lazy daisy oatmeal cake

    • mamacrumbcake on March 21, 2019

      All in all, it’s a good cake but not irresistible. I would only serve it to people who really loved coconut because there is a lot of coconut in the topping and I’m not sure it marries well with the cake. Some tips: cover your mixer with plastic wrap as this batter will splatter; the icing is not pourable (I used an ice cream scoop to distribute); the topping could use a sprinkling of salt.

  • Blueberry cornmeal skillet cake

    • anya_sf on March 29, 2019

      I used half blueberries, half raspberries (both frozen) and tried to make it healthier since we were having it for breakfast. I used white whole wheat flour, decreased the honey to 4 oz, and used 2% Greek yogurt mixed with a little buttermilk. I also added some orange zest. The cake mixed together quickly. With my changes, the texture was quite hearty, with a crunch from the cornmeal, and mildly sweet - an enjoyable breakfast.

  • Lemon and almond streamliner cake

    • anya_sf on March 02, 2019

      This cake is the reason I bought this book. It's not difficult to make, super moist, and keeps well in the fridge.

    • hillsboroks on June 22, 2020

      Luscious and lemony best describe this cake. The lemon custard is mouth-puckering lemony and wonderfully creamy. The almond cake is dense because of all the almond paste but it is the perfect backdrop for the lemon custard. I used a technique I saw in another cake recipe that used almond paste and put the almond paste, sugar and butter in the food processor first to get it really creamed together well. Then I put it into the stand mixer bowl and continued with the recipe. I have had issues with almond paste lumps in batter in the past and this method is easy and guarantees no lumps.

  • Not-for-children gingerbread bundt cake

    • adrienneyoung on May 10, 2020

      A keeper. Double the brandy in the glaze, though.

  • Kentucky bourbon cake

    • LVautier on January 17, 2014

      I made this cake from a recipe on the internet. I used Four Roses Small Batch bourbon and lurpak salted butter, I used a more complex bundt form and I also used an injector for glaze, as a result the cake came out in pieces. I noted that there wasn't any vanilla in the recipe, but the batter tasted lovely and I left it out. I did add a bit more bourbon to the glaze. I will refrain from doing this when I make it again ( today). Sometimes you find ingredient combinations which are more than the sum of its parts, this is one of them. On the first night what struck my husband and I was how the flavor of the butter was the star supported by the bourbon and salt. The flavor of the bourbon tends to intensify over time, and by the second night it was the dominant flavor ( although still delicious). This isn't a difficult recipe but the flavor is extraordinary. Highly recommended.

    • TrishaCP on December 26, 2016

      This cake is wonderfully moist with a delicious crumb. I used Buffalo Trace bourbon for the cake and a maple bourbon for the glaze. I also used a standard non-stick bundt pan and that worked fine but you do need to grease it really well. I had a bit of extra melted chocolate from another recipe so used that to decorate the top a bit. I found that the glaze tended to pool on the bottom of the cake-it didn't make it overly soggy but just created nice boozy bites at the bottom. It tasted more "bourbony" to me the first night that I served it though- probably because I had just baked it. The glaze heats the bourbon so it was much lighter than the bourbon recipes I am more accustomed to, which do not heat the bourbon.

    • nadiam1000 on April 26, 2013

      Made this yesterday in a standard tube pan and it turned out beautifully. I did make a couple of changes. To the cake I added 1 T each vanilla bean paste and honey bourbon and 1/4 cup honey bourbon and 1 tsp vanilla to the glaze(increased the glaze to use 1 stick butter and 1 cup sugar) Delicious and moist. Even better the next day when the crumb firmed up and set. Great on it's own or served w/berries(peaches would be good, too) and whipped cream.

    • Lepa on March 06, 2019

      This cake tastes like butter, bourbon and sugar. What's not to like? I took it to my book club and everyone swooned. The cake came together easily. It took an extra five minutes to bake. I had a hard time getting it out of the bundt and was convinced I'd have to steam it out and suddenly it popped out, perfect. I think the syrup makes the cake stick more than other bundts so beware. I will absolutely make this cake again. It's really special.

    • stef on December 23, 2019

      I've tried making this cake for 2 Christmases now and failed to get it out in one piece. However, the pieces were delicious. This time it came out in one piece. I sprayed my pan at the last minute, and used weight measurements.

  • Lemon queen cakes with meringue frosting

    • anya_sf on March 23, 2019

      Half the recipe served 3 perfectly. I had trouble whipping the meringue - not sure why. After *a lot* of whipping, it was finally stiff enough to spread, but never held peaks. My husband loves meringue and thought this dessert was amazing. I am less of a meringue fan and would have been happy with just the pudding cake on its own, but I still thought the meringue tasted pretty good on top and made the dessert a bit fancier.

  • Mississippi mud cupcakes with marshmallow frosting

    • anya_sf on March 02, 2019

      I just made the cupcakes and topped them with the fudge frosting instead of marshmallow. I used mini chocolate chips and omitted the pecans. The cupcakes were moist and chocolatey - more so with the frosting. We loved them and they were really easy to make (no mixer needed).

  • Tropicups

    • hillsboroks on May 15, 2019

      These little gems are a coconut pineapple lovers dream. They are moist and flavorful and taste even better the next day. I didn't have two muffin tins that would fit into my oven together so I used one regular muffin tin and a Bundt brownie pan. The brownie pan made mini bundt cakes that baked perfectly in 20 minutes. I left the regular muffin pan in for an extra 5 minutes and they were perfect. My friends and I actually liked the smaller mini bundts best. I think you could also make these in mini muffin pans and just shorten the baking time. These were a big hit with my guests. Next time I will toast the coconut first while prepping my other ingredients to avoid opening the oven so much to check on the coconut while the cakes are also in the oven.

  • Butterscotch cream roll-up

    • SugarTreeBaking on September 08, 2019

      I’ve had this cake bookmarked for a while and was happy when my husband selected it for his birthday cake. The chiffon layers were perfect but the butterscotch filling/frosting was a disaster. I scrapped it and made a fluffy almond buttercream to complete the cake. Crisis averted. The rolling technique was easy to follow and makes a beautiful presentation.

  • Chocolate apricot upside-down cake

    • anya_sf on March 10, 2019

      I made the cranberry variation. This cake mixed easily by hand. The texture was fairly dense, moist, and somewhat crumbly. The flavor was good, but unusual due to the large amount of cardamom. Next time I'd reduce it, or use a different spice, or simply omit it to let the chocolate flavor shine. A tablespoon of fruit liqueur would probably be a nice addition.

    • TrishaCP on June 24, 2019

      I love cardamom, but hated it here. It was overpowering and jarring with the chocolate and the apricots. Maybe cinnamon as a better choice? I didn’t find the cake to be dense and crumbly, mine was light and airy. Would have been a great cake without the cardamom.

  • White chocolate rhubarb downside-up cake

    • anya_sf on March 26, 2019

      I used pre-sliced rhubarb I had in the freezer, so I couldn't make long, thin strips, which would have looked prettier. Some slices were kind of green - bright red also would have looked nicer. The cake rose very high during baking, nearly overflowing the 9"x2" pan, but then sank a lot while cooling. I baked the cake the night before serving and stored it in the fridge and the texture was fairly dense, but no one minded. The tart rhubarb was great with the caramel. The white chocolate was subtle, but noticeable. Everyone enjoyed it.

  • Italian cream cake

    • leilx on April 15, 2019

      Delicious and moist. Maybe could have used a bit more flavor? I wonder if coconut milk instead of buttermilk would work, or if that would throw off the leavening. Or partial coconut milk. Frosting was intense and delicious.

  • Blitz torte

    • TrishaCP on August 19, 2014

      From the author's website: Page 114 of the Blitz Torte recipe tells you to add cream of tartar, though it is not listed in the ingredients…and shouldn’t be! Don’t feel the need to add any- it’s just perfect without!

  • Raspberry buttercream

    • nicole309 on August 29, 2012

      This is the BEST buttercream frosting ever! I am not a frosting lover and I could have eaten it with a spoon. If you have had difficulties with swiss meringue buttercream in the past like I have try this recipe.

  • Fudge frosting

    • anya_sf on March 02, 2019

      Super easy to make and delicious. My new favorite chocolate frosting. You just need to plan a little bit ahead so the frosting has time to cool, but once it cools, it spreads like a dream.

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Reviews about this book

  • Food52

    Master baker and author Julie Richardson hunted through cookbooks and recipe cards for "the most inventive, surprising, and just plain delicious cakes she could find....

    Full review
  • Epicurious

    Its pages encapuslate the practical with a touch of nostalgia, resulting in a cookbook that's very appealing to the modern baker with its focus on flavor and quality ingredients.

    Full review
  • Baking Bites

    ...each one has been carefully tested and updated to make sure that it is up to today’s standards while still giving you that nostalgic feeling and flavor when you dig in to a slice.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1607741024
  • ISBN 13 9781607741022
  • Linked ISBNs
  • Published Aug 07 2012
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

A charming collection of updated recipes for both classic and forgotten cakes, from a timeless yellow birthday cake with chocolate buttercream frosting, to the Christmas standard, Bûche de Noël, written by a master baker and coauthor of Rustic Fruit Desserts.

  Make every occasion—the annual bake sale, a birthday party, or even a simple Sunday supper—a celebration with this charming collection of more than 50 remastered classics.
Each recipe in Vintage Cakes is a confectionary stroll down memory lane. After sifting through her treasure trove of cookbooks and recipe cards, master baker and author Julie Richardson selected the most inventive, surprising, and just plain delicious cakes she could find. The result is a delightful and delectable time capsule of American baking, with recipes spanning a century.
Each cake has been expertly tested and retooled using the best ingredients and most up-to-date techniques. With precise and careful guidance, Richardson guides home bakers—whether total beginners or seasoned cooks—toward picture-perfect meringues, extra-creamy frostings, and lighter-than-air chiffons.
A few of the dreamy cakes that await: a chocolatey Texas Sheet Cake as large and abundant as its namesake state, the boozy Not for Children Gingerbread Bundt cake, and the sublime Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream. With recipes to make Betty Crocker proud, these nostalgic and foolproof sweets rekindle our love affair with cakes.

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