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The Cake Bible by Rose Levy Beranbaum

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Notes about this book

  • Eat Your Books

    1989 International Association of Culinary Professionals Award Winner

  • Eat Your Books

    1989 International Association of Culinary Professionals Award Winner

  • Eat Your Books

    1989 International Association of Culinary Professionals Award Winner

  • chawkins on June 13, 2013

    Notable recipes per 101 classic cookbooks: all-occasion Downey yellow butter cake, blueberry swan lake cake,Cordon Rose chocolate christmas log, chocolate oblivion truffle torte, Cordon Rose banana cake, Cordon Rose cream cheesecake, golden almond cake, lemon poppy seed pound cake, neoclassic buttercream, orange-glow chiffon cake, pineapple upside-down cake, Swiss black forest cake.

Notes about Recipes in this book

  • Base formula for butter cakes

    • hshubin on May 03, 2014

      Made two 10" pans and frosted with dark chocolate ganache. The book didn't give an exact baking time for 10" pans and it got a bit dry before the center seemed set. Served 33+ people with "event-style" servings (larkcakeshop.com/CakeServeGuide2.pdf?) and everyone liked it.

  • White spice pound cake

    • mfto on January 29, 2011

      Neither my husband or I liked this cake. The flavor was great but the consistency was not what we expect in a pound cake. It was more like a regular mix cake. However, I plan to use the flavorings in another pound cake recipe.

    • schambers on February 11, 2011

      8x4 pan will do fine. Spicing is more delicate than I expected; the cocoa is not noticeable.

  • Cordon rose cream cheesecake

    • mirage on January 17, 2010

      The white chocolate cheesecake variation is very good.

  • Chocolate oblivion truffle torte

    • Frogcake on December 31, 2016

      OMG! This quite the decadent torte! So rich, and so easy to make! I appreciate the credit given to Bonnie Stern in her role developing the recipe. I wasn't so optimistic making this as I lacked some basic equipment in my kitchen away from home, including a whisk and springform pan. Despite some challenges, I can declare success. Would definitely make this again. I will serve this tonight with fresh berries, mint and lightly sweetened whipped cream to welcome the New Year.

    • Frogcake on December 31, 2016

      Note to self: I used Baker's premium dark chocolate, five slabs (70 percent cacao), which worked well.

  • Buttermilk waffles

    • Smokeydoke on February 28, 2017

      Not a fan, this isn't what I think of when I want waffles. I like my waffles sturdier with a yeast-y flavor that can hold up to toppings. This waffle is soft and very eggy, like an Eggo (blech).

    • Alowishs on April 02, 2016

      I had to force myself to follow this recipe exactly and trust the author. No sugar in the ingredients? Can't be true. Luckily the syrup made up for lack of sugar in the waffles. But really, they were pretty tasty even without sugar. The author even explains why separating the yolk from the whites, then whipping the whites is unnecessary with waffles. Loving this book.

    • schambers on February 11, 2011

      It seems like a lot of butter, but this makes the best non-yeast waffles. Extremely tender.

    • sarahgilbert on January 07, 2012

      I made them with whole wheat pastry flour and my kids loved them! It'll be my go-to recipe.

  • Orange glow chiffon cake

    • Zosia on February 15, 2014

      Gorgeous cake! Perfect moist and airy texture and lovely orange flavour. A showstopper - it's very tall - that requires no extra embellishment.

    • mamacrumbcake on May 01, 2015

      Agree with Zosia--Love it!

  • Lemon glow chiffon cake

    • mamacrumbcake on June 05, 2016

      This is simple but such an impressive cake--tall, moist, and beautiful. It is great plain (try toasting it too) and very nice with some whipped cream and fresh berries.

  • Sour cream ganache

    • chawkins on December 20, 2015

      Could not be easier, just melt the chocolate in the microwave and fold in room temperature sour cram and in my case I use low-fat yogurt. Since I did not have enough yogurt nor chocolate to make a whole recipe, I halved it and had enough to cover the whole Cordon Rose banana cake.

  • Light Italian meringue

    • Zosia on March 23, 2017

      This is my go-to recipe whenever a meringue topping is required. It's stable, easily piped and uses less sugar than most.

  • Lime curd

    • Zosia on April 17, 2015

      My go-to recipe. It has fabulous lime flavour without being too tart or sweet and a smooth, silky texture.

  • Blueberry buttermilk pancakes

    • chawkins on June 23, 2012

      Light and tender. Excellent pancakes.

  • Dacquoise

    • caitmcg on July 29, 2014

      A warning on this recipe: While the dacquoise itself is good, the instruction to bake it on a pan lined with ungreased foil is not. Mine stuck irretrievably; I was finally able to scrape it off in little bits, but it was not usable for the purpose for which I made it (as a layer in a larger cake).

  • Golden almond cake

    • Zosia on April 26, 2014

      Rich and dense but very moist and flavourful. I made a pecan variation, substituting toasted pecans for the almonds (and omitting the almond extract), to pair with maple neoclassic buttercream.

    • purpleshiny on May 31, 2013

      Best almond cake I've made or had. I've done cupcakes and a wedding cake with this recipe - wonderful texture and wonderful almond flavor. Scales beautfully.

  • Buttermilk country cake

    • Lindacakes on July 17, 2011

      This is a superb cake, velvety in texture, not unlike a cheesecake. It is a bit dense and feels dry as you swallow it -- best if served with something wet like cream and/or fruit. Better the next day.

    • mamacrumbcake on July 11, 2015

      This is our family's first choice whenever a yellow butter cake is needed. It is delicious, soft, and tender. It is perfect for layer cakes, but is also wonderful plain, or with a little fruit and whipped cream. UPDATE June 2016: I recently made this cake with a different paddle on my mixer (the kind that scrapes the bowl while mixing). The texture of the cake was completely different this time--very fine grained and dense like pound cake. It was still an outstanding cake, just not as soft and light as it has been when mixed with a standard kitchenaid paddle. My guess is that the new paddle beats more vigorously and develops the gluten more. I've been making this cake for more than 25 years and it has never had a pound cake texture before. Either way, the cake was irresistible.

  • Cordon rose banana cake

    • chawkins on December 20, 2015

      Great cake for my slightly over-ripe bananas, light and fluffy and easy to put together. had to bake it for the high end of time-range given. Paired very well with the sour cream ganache which I only made half of the recipe and was enough to cover the whole cake.

    • panbiscotti29 on March 20, 2015

      One of the best cakes ever--made this at least 10 or 15 times when my boys were young, and for grownup cakes, too! I love it with sour-cream ganache, and with white-chocolate icing, too. I have always had to bake it longer than the recipe suggests, but I always test and never go strictly by what a recipe says, as I've had some touchy ovens.

    • Twistie on October 07, 2015

      One of my favorite cakes of all time. It's ridiculously easy to make, gloriously delicious, and always a hit with friends, family, and neighbors. I always pair it with the sour cream chocolate ganache. Why mess with perfection?

  • Golden wheat carrot ring

    • Frogcake on February 28, 2017

      Not my favourite carrot cake. Mine turned out more like a pudding -was not fond of this texture and I don't believe I did anything wrong. Wouldn't make this again.

  • Neoclassic buttercream

    • Zosia on April 26, 2014

      Made with egg yolks, this is a rich, creamy buttercream with a silky texture. I made the maple variation to pair with a pecan cake - delicious!

    • mamacrumbcake on June 05, 2016

      I just love a sure thing and this buttercream never fails. I have made the chocolate and mocha variations and they are delicious.

  • Marion Cunningham's raised waffles

    • tunnymowg on April 15, 2011

      This is a great recipe and really easy to put together since you do more than half of it the night before. The texture is wonderfully light and the "yeasty" flavor is so nice!

  • Perfect pound cake

    • schambers on February 11, 2011

      made the lemon poppy seed variation

  • Pumpkin-walnut ring

    • Smokeydoke on November 23, 2016

      A very lovely cake, moist and tasty. The pumpkin and walnut flavor shine through. Without the chocolate glaze, it is not sweet and can be served for breakfast. Old school. I liked it but there's better pumpkin cake recipes out there. Cake is smaller than it looks, only came up halfway on my bundt pan.

  • Milk chocolate buttercream

    • purpleshiny on May 31, 2013

      Extremely easy recipe with great results. Must use best quality milk chocolate though.

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Reviews about this book

  • ISBN 10 0688044026
  • ISBN 13 9780688044022
  • Linked ISBNs
  • Published Oct 01 2001
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

IACP Award Winner! Tips for baking & recipes for everything from pan cakes to wedding cakes. 200+ recipes.

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