2 cups sugar; ½ cup (1 stick) butter; ½ cup shortening; 5 eggs, separated; 1 teaspoon vanilla extract; 2 cups sifted all-purpose flour; 1 teaspoon baking soda ...

1. Preheat oven to 350 F. Grease insides of three 9-inch-by-2-inch round cake pans, line bottoms with parchment paper circles and grease them, and dust insides of pans with flour. 2. In a large ...

Spread cream filling on bottom half of cake, saving 3/4 cup for the sides and top. Sprinkle the topping heavily on top and press remainder into the sides of the cake. Chill for at least three hours.

While this cake might require a bit more love than whipping together a sundae, we can’t imagine it not being worth it. (It originated in the June 2019 issue of Martha Stewart Living magazine, so ...

Italian Cream Cake. 1/2 cup (1 stick) butter, softened. 1/2 cup vegetable shortening. 2 cups granulated sugar. 5 eggs, room temperature. 2 cups all-purpose flour. 1 teaspoon baking soda.

This showstopping gelato cake is the work of gelato mastermind Jon Snyder, who grew up working in his family’s Carvel ice cream shop. Get the recipe at Food & Wine.

Beat 3 of the egg whites along with the cream of tartar to soft peaks. Gradually beat in 3 tablespoons sugar until stiff peaks form. Quickly fold the beaten egg whites into the beaten egg yolks.

Add the cream cheese and vanilla and beat on high speed until smooth, 1 minute. With the mixer on low speed, gradually add the powdered sugar just until blended. Scrape down the bowl.

In the bowl of an electric mixer, cream the butter, shortening and sugar. Separate the eggs. Add the yolks, 1 at a time, to the creamed mixture, beating well after each.