x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Rose's Heavenly Cakes by Rose Levy Beranbaum

Search this book for Recipes »

Notes about this book

  • Eat Your Books

    See Susie's review of this cookbook in her round-up of the best 2009 cookbooks at NPR Kitchen Window and sample recipes for Chocolate tweed angel food cake and Sicilian pistachio cake. She also includes the book in her round-up of the best 2009 cookbooks at The Boston Globe.

    This cookbook was listed in Publisher Weekly’s Best Food Books of 2009 and in The Chicago Tribune’s Best Cookbooks of 2009.

  • DKennedy on March 23, 2014

    A lot of patting herself on the back in this book but she is clearly very talented. I once owned The Cake Bible, but discarded it at some point. I don't think I knew much about baking back then so I mistakenly thought it was the recipes, not me. A decision I now regret. The kindle version of this book is hard to manage but I bought it when it was dirt cheap.

Notes about Recipes in this book

  • Peach upside-down cake

    • LaPomme on July 14, 2011

      Tastes great, but so moist (and top-heavy, with the peaches and the syrup) that it doesn't hold its shape as well as the photo would have you believe.

  • Whipped cream cake

    • Astrid5555 on December 26, 2012

      Delicious and very tender crumb - would use real vanilla bean instead of vanilla extract next time to enhance the currently too subtle vanilla flavor.

  • Golden lemon almond cake

    • Zosia on April 26, 2014

      Very moist and tasty cake with a good balance of lemon and almond flavours, and baked in a bundt pan, made a pretty presentation. Regular brown sugar worked fine in the recipe as did replacing half the sour cream with plain yogurt (ran out of sour cream).

  • Apple-cinnamon crumb coffee cake

    • tofudogg on November 16, 2014

      Our family really liked this recipe, and we will be making it again. We are cinnamon fans in this house, so I will likely add cinnamon to the cake batter next time. A little cardamom would be good , too.

  • Marble velvet cake

    • Astrid5555 on November 26, 2012

      Best marble cake ever!

  • Chocolate streusel coffee cake

    • Astrid5555 on February 10, 2013

      This coffe cake has a most and dense crumb. The cocoa streusel become chocolatey during baking and form a surprising layer in the middle of each slice of cake. Will definitely repeat!

  • Cradle cake

    • Zosia on March 29, 2014

      Interesting idea.....a tender vanilla-buttermilk cake surrounded by a crunchy, nutty dacquoise. Flavour and texture were good for the most part but I had execution issues. The batter didn't rise high enough to meet the top of the meringue mixture used to coat the interior of the pan so there was a bit of breakage on inverting the cake, and the dacquoise layer at the bottom of the cake pan failed to become crisp. I think I'd have better luck baking this in a smaller loaf pan.

  • Sicilian pistachio cake

    • Acequiamadre.nm on April 02, 2017

      Baked this up for a party and it received rave reviews. Moist and flavorful, without being too sweet. The instructions are a bit unusual for a cake, so read through them before starting. I had to sub in Trader Joe's pistachios (unsalted dry roasted) and changed the decoration as a result. This one is a new favorite.

  • Gâteau Breton

    • Astrid5555 on February 10, 2013

      Completely different to what you would suspect when preparing the dough. Like a pastry on the outside with a soft and moist interior. Changes over the course of several days from cakey to shortbread like. Excellent even after several days.

  • Chocolate banana stud cake

    • tofudogg on September 06, 2014

      Our family really liked this cake. I followed the cake recipe as written (I did end up with a bit more banana since my was not the same size as RLB's but had no ill effect). I made half the ganache since that is all the cream I had but it was plenty for us since this is a one layer cake. I also didn't use the chocolate chips as decoration since I would never have the patience. As I said, I followed the cake exactly and and it baked well and the texture was nice. Mild banana flavor.

  • Chocolate velvet fudge cake

    • Astrid5555 on February 10, 2013

      Very nice, big hit with the kids. Substituted natural for Dutch-processed cocoa powder, worked perfectly as well.

  • Pumpkin cake with burnt orange silk meringue buttercream

    • tofudogg on October 05, 2014

      So, we changed this recipe up a bit from the way it's written. First I baked it as a sheet pan in a 9x13 pan. I set the oven to about 325 non convention and it baked in 25 minutes. We also wanted a cream cheese frosting so we did that instead of the suggested orange one. Aside from changing the pan size for the cake, we made it as written. The cake was very good and it will be the pumpkin cake we use from now on. I used pumpkin puree I made from roasted pumpkin and froze. The pumpkin flavor was very good.

  • Banana refrigerator cake with dreamy creamy white chocolate frosting

    • Astrid5555 on February 10, 2013

      Have made several times already, good way to use up overripe bananas. Excellent with the white chocolate frosting as suggested.

  • Miette's tomboy

    • Astrid5555 on February 10, 2013

      Workes also with natural cocoa powder instead of Dutch-processed. Substituted Dreamy, creamy white chocolate frosting from the Banana refrigator cake for the Vanilla mousseline frosting. Excellent!

    • Zosia on February 16, 2016

      This was a rich and incredibly moist and delicious chocolate cake. My pans weren't tall enough to bake one cake to split into 3 layers so I baked it as 2 layers in 2 pans. I used some (1/3 batch) chocolate Italian meringue buttercream (from the authors Cake Bible) that I had in the freezer to make this an uber chocolate-y treat for valentine's day.

  • Chocolate tweed angel food cake

    • Astrid5555 on February 10, 2013

      Did not care much for the inclusion of the unsweetened chocolate, also had to substitute cake flour for Wondra flour. I prefer my Angel food cakes plain!

  • White gold passion génoise

    • Zosia on August 30, 2017

      This is one of my favourite cakes comprising moist vanilla sponge flavoured with passion fruit syrup, sweet-tart passion fruit curd filling, and delicate, white chocolate cream cheese frosting. It is a little involved but with planning can be made over several days.

  • Red fruit shortcake

    • Astrid5555 on February 10, 2013

      Used the Génoise Rose batter. Found it too time-consuming for a simple shortcake recipe. Have had more success with other recipes.

  • Saint-Honoré trifle

    • Astrid5555 on February 10, 2013

      Made without the spun sugar, but still excellent! Absolutely loved the Chiboust cream, would have liked to eat all by itself. Not on the quick and easy list, but if you need a showstopper for a dinner party, this is it!

  • Pure pumpkin cheesecake

    • Astrid5555 on February 10, 2013

      So good! Had to substitute graham crackers for the gingersnaps, but added ground ginger to the crust. Left out the Caramel piping glaze. Will definitely make again!

    • TrishaCP on November 27, 2015

      This is just as good as everyone says- I haven't made many cheesecakes but this would have to be one of the best I have made. As a cheesecake. As a "pumpkin" cheesecake, I did find the pumpkin flavor to be very subtle-maybe too subtle. (But I have a head cold now, so my taste could be off, as I also couldn't taste the ginger snaps.) I omitted the caramel piping too- instead I swirled some dulce de leche on top.

    • WendyKinney on January 03, 2012

      Just spectacular. Made it for the 100% Club party, and it was so good broke my own rule of not making a recipe more than once, and made it 11 more times for holiday parties (2011). Spectacular. I might make it again.

  • Coconut cheesecake with coconut cookie crust

    • Ray234 on June 21, 2016

      This is an exceptional cheesecake. I used extra sour cream and cream of coconut to make a topping, and garnished with fresh pineapple, kiwi, macadamia nuts and coconut. The cheesecake recipe is outstanding, and guests loved it.

    • Astrid5555 on February 10, 2013

      Guests delcared it best cheesecake ever! Used unsweetened coconut instead of sweetened, still sweet enough.

  • Gold ingot (financiers classiques)

    • Astrid5555 on February 10, 2013

      Delicious little cakes also without Wondra flour. Great way to use up leftover egg whites.

  • Peanut butter ingots (Financiers au beurre de cacahuètes)

    • PatriciaScarpin on April 14, 2011

      These are addictive - I wasn't so sure about using peanut butter in financiers and I was completely wrong. :D

  • Plum round ingots (financiers aux Mirabelles)

    • PatriciaScarpin on June 03, 2011

      These are not quite easy to make, but certainly are worth it - look amazing and taste even better.

  • Mini vanilla bean pound cakes

    • Astrid5555 on February 10, 2013

      Excellent - were gone within the hour!

  • Classic brioche

    • Astrid5555 on November 01, 2012

      The recipe yields exactly the amount of dough needed for a classic brioche mold. Very little hands-on time, but it takes 2 days until the final result can be tasted. Unfortunately with all the rising time needed this is not a breakfast staple, but it was excellent with some butter and jam and a cup of tea on a rainy afternoon. Will make again!

  • Barcelona brownie bars

    • meganjane on April 27, 2015

      Made this in a tray rather than the specialist tine specified in recipe - was delicious but be careful not to over cook - becomes more 'cake' than 'brownie'

  • Crisp meringue kisses

    • Zosia on January 05, 2014

      Among the lightest and crispiest meringues I've had. The flavour was very plain and as with all meringues exceedingly sweet, but they served their purpose well in adding sweetness and crunch to a variation of Eton Mess I was making.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Not So Humble Pie

    Rose, I love you. I want to have your cake babies... whatever that means. Your beautiful new cookbook is probably one of the most prized books in my library.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0470633638
  • ISBN 13 9780470633632
  • Published Jul 13 2010
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons

Publishers Text

Rose Levy Beranbaum is a much beloved and widely respected baking legend--"a worshipped woman . . . revered by serious cooks and part-timers" alike, in the words of USA Today. Eagerly-awaited by her legions of devoted fans, Rose's Heavenly Cakes is a must-have guide to perfect cake--baking from this award-winning master baker and author of The Cake Bible, one of the bestselling cookbooks of all time.

This comprehensive guide will help home bakers to create delicious, decadent, and spectacularly beautiful cakes of all kinds with confidence and ease. With her precise, foolproof recipes, Rose shows you how to create everything from Heavenly Coconut Seduction Cake, Golden Lemon Almond Cake, and Devil's Food Cake with Midnight Ganache to Orange-Glow Chiffon Layer Cake, Mud Turtle Cupcakes, and Deep Chocolate Passion Wedding Cake.

Rose's Heavenly Cakes:

  • Features Rose's trademark easy-to-follow, expertly tested (and retested) recipes for perfectly delicious results every time
  • Offers over 100 simply wonderful recipes for cakes for every occasion-from exceptionally delicious butter and oil cakes, sponge cakes, and mostly flourless cakes and cheesecakes, to charming baby cakes and elegant wedding cakes
  • Features special tips and tricks from a beloved baking expert for creating amazing special effects and beautiful cake decor
  • Contains 100 tempting full-color photos

Everything you need to create heavenly cakes--every time--can be found in this new collection of tried-and true recipes by one of the most celebrated bakers of our time.



Other cookbooks by this author