Cakes are traditionally how we celebrate big events, like birthdays and weddings and retirements. But there are also small moments every day that deserve a bite of something moist and delicious. At least, cookbook author and recipe developer Polina Chesnakova thinks so. So she has put together dozens of cake recipes that can elevate an every day moment to a celebration, and a celebration to a delicious memory.
She’s divided her recipes into shapes, so all the loaf pan recipes are together, all the round cakes are together, all the Bundts are together. So no matter what kind of pan you have, she’s got you. And each section has a combination of casual treats and show stopping desserts. But even the cakes that are clearly for the big celebrations are broken down into simple directions, so beginners can be stretched but not overwhelmed. There are lots of tips throughout about ingredients and options, but let’s talk about what’s really important here—the recipes.
For the Bundt and tube cakes, there are recipes for for a Rhubarb Buttermilk Bundt Cake, Mama’s Run Raisin Bundt Cake, Double-Chocolate Zucchini Bundt Cake, and Raspberry-Rose Angel Food Cake. The Sugared Jelly Doughnut Cake would be perfect to take to a brunch, and the Gingerbread Bundt Cake with Lemon Mascarpone Icing would be perfect for the holidays. But that Grapefruit Poppy Seed Cake with Hibiscus Glaze looks so beautiful with that pink glaze that it would be lovely for a shower, a birthday, or just to feel good from that floral and citrus scent. (I’m hungry just thinking about it. Can you tell?)
The round cakes include classics like the Olive Oil Cake, Flourless Chocolate Cake with Port Cherries, Strawberries-and-Cream Cake, and Carrot Cake with Browned Butter-Cream Cheese Frosting. But there are also twists on what you might expect, like the Barely Baked Dulce de Leche Cheesecake, Turkish Coffee Crumb Cake, and Coconut-Lime Cream Cake with Fluffy Marshmallow Frosting. For something simple but special, there is the Apple Sharlotka, a Russian tea cake with slices of apples baked in. Or there is the perfect-for-any-occasion Yellow Birthday Cake with Whipped Malt Chocolate Buttercream.
For square and rectangular cakes, there are the classics that are perfect to take to a big gathering, like Fudgy Devil’s Food Sheet Cake, Golden-Milk Tres Leches Cake, Confetti Cake with Strawberry Frosting, and Santina’s Tiramisu. Or if you want something a little different, there is a French Custard Cake, Salted Butterscotch Fudge Sheet Cake, or the Russian Napoleon Cake.
And for your loaf cakes, there are lovely tea cakes like the Lemon-Lavender Yogurt Cake, Earl Grey Tea Cake, or Chocolate Sour Cream Cake. Or if you’re looking for something more creative, there is the Cannoli Ricotta Cake with Candied Pistachios, Marbled Matcha Pound Cake with Berry Compote, Parsnip and Cranberry Maple Cake, or Sticky Date and Ginger Cake with Coconut-Rum Sauce.
Chesnakova includes recipes that are adapted from classics and favorites of legendary bakers and cookbooks along with her own creations, and there are flavors to please everyone. There are lots of beautiful photos to tempt readers into wanting to get out the mixer, and the instructions are clear, even for new bakers.
I love the idea of cake as an everyday treat, so I was drawn to this cookbook as soon as I saw the cover. And I do love it. But I wish there were photos of all the cakes (there are for most, but there are a few missing). And with the wide variety of recipes, there are only a handful of chocolate cakes, and they’re all fairly straightforward. But this still has a lot of intriguing recipes that I would love to try. This is a good starter cookbook for newer bakers or as a wealth of ideas for a busy baker wanting some inspiration.
Egalleys for Everyday Cake were provided by Sasquatch Press through NetGalley, with many thanks.
