Monday, August 15, 2011

Sunday Night Cake - Club: Baked

When Karen asked for my recipe choice for Club: Baked, I was drawn to Sunday Night Cake. The title of the recipe took me back to when my son was in high school, we had a pact to always have dinner together on Sunday night's. A cake that's perfect for Sunday night's sounded like the perfect recipe to me.

As I tend to do, a little too often, I made the recipe the day before the post was due. I read through it again and realized, I didn't have sour cream or cake flour. Quickly, I grab my keys and head to the closest store. Of course they had sour cream but did they have cake flour? Nope! I substituted all purpose flour and added 3 tablespoons of cornstarch. Well the second time I measured the flour I added cornstarch, the first time I added baking powder. You know those great new square plastic tubs you find cornstarch and baking powder in these days? This is the second time, I mixed them up. Can't remember what I was making the other time. You'd think I would have learned. I am reminded of my mom saying "Haste makes waste". Once I gathered the proper ingredients, the cake went together easily.

Oh I guess I also forgot to mention, I didn't have a 9 x 9 square pan or a 9" springform pan. I used an 8" springform and made a couple of cupcakes with the extra batter. My cupcakes were done after 20 minutes but the cake itself took almost 50 minutes. Probably because I made it in a smaller pan. My cake rose much higher than I would have anticipated. I sliced off the top so there would be a flat surface for frosting.

This recipe is all about the frosting. While this cake is moist with a wonderful texture, I thought it lacked flavor. The frosting reminds me of a lighter version of chocolate pudding and makes this cake. I can't wait to try this frosting again, maybe on a peanut butter cake? I am looking forward to reading the other Club: Baked members comments on this cake.

Sunday Night Cake

  • 1 3/4 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 10 tablespoons (5 ounces) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 large eggs
  • 1 cup sour cream


  • 3/4 cup plus 2 tablespoons granulated sugar
  • 3 1/2 tablespoons cornstarch
  • 2 tablespoons dark unsweetened cocoa powder
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 6 tablespoons (3 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature

Preheat oven to 350°F. Line a 9″ round cake pan (springform works great) with parchment paper. Melt a little butter and brush it onto the paper and the sides of the pan, then shake about 1 tablespoon of flour around the pan, disposing of excess. This will keep the cake from sticking.

Sift together flour, baking powder, salt and cinnamon. Set aside.

In a stand mixer, beat butter and sugars together until light and fluffy. Scrape down the bowl. Add eggs one at a time and mix until blended. Scrape down the bowl again.

Add the flour one scoop at a time, alternating with scoops of the sour cream. The last addition should be flour. Scrape down the bottom and sides of the bowl and mix a few more times to incorporate.

Pour batter into pan and bake 30-35 minutes. Allow cake to cool at least 25 minutes on a wire rack. Flip out of the pan and frost with the chocolate frosting.

Frosting instructions:

In a medium saucepan, whisk together the sugar, cornstarch and cocoa powder. Add the chopped chocolate. Pour 1 cup boiling water into the pan, wait 30 seconds, then whisk until mixture is combined and the chocolate is melted.

Turn the heat to medium-high and whisk continuously for about 5 minutes, or until the mixture begins to thicken. (Once pudding begins to thicken, it will come together very quickly.)

Remove the pan from the heat and pour the mixture into the bowl of a standing mixer fitted with the paddle attachment. Beat on high until the steam escapes and the mixture is room temperature. Add the butter and mix for an additional 2-3 minutes, until the frosting is light and pudding like. If you prefer a fluffier, more spreadable frosting, continue to mix for a few minutes longer.

Frost the top of the cake, allowing a little of the frosting to drip down the edges. Chill for 5 minutes to set the frosting. Serve immediately.

The cake can be stored, tightly covered, in the refrigerator for up to 3 days. Bring it back to room temperature before serving.

You can see what the other Club: Baked members thought of this recipe here! Next up for Club: Baked is Boston Cream Pie Cake!


  1. I love your selection. I made it gluten-free for my husband and left it plain because he does not like chocolate nor icing. Despite this, it was just what he likes.

    Yours looks lovely with the icing.

  2. Great pick. I will make this at some point. I just had too many things going on this week and now after seeing all the posts I will have some picture to look at to help me! Yours looks great. I too have had issues with cake flour. Once I couldn't find it and went searching everywhere because I am not good at finding substitutes. It sounds like what you did (adding the cornstarch) worked.

  3. Wow!!! With the chocolate, that looks amazing.

  4. We did cupcake versions of this cake. We really enjoyed it....thanks for picking it!!

  5. Wow, the frosting on your cake looks delicious. I went a different way this time, but will definitely try this again with the chocolate frosting!

    I just realized after reading your post that I used regular flour instead of cake flour. I had planned to "make" cake flour with cornstarch and regular flour, but completely forgot! Oh well, it turned it fine with regular flour.

    Thanks for this pick! I loved the cake!

  6. Thanks for the pick, it was a very tasty cake!

  7. Thanks, Julie, for hosting this recipe!

    For those that haven't purchased cake flour before, it's not bagged like other flours are, it's in a box about the size of a cereal box. Most popular brands are Softasilk (by Pillsbury) and Swans Down. At my stores, they are either on the top or bottom shelf near the other flours.

  8. Oh no... ingredient troubles are never fun, but they happen to all of us. I've been known to realize half way through that I've halved all the ingredients except for one.

    Thanks for the cake pick! It's always fun to try out different techniques, and this frosting is definitely different than anything I've made before.

  9. I've been flipping through the baked books every night before bed but I haven't seemed to come across this cake yet! I love the sound of htat frosting! In my opinion it's always all about the frosting anyway.

  10. Not bad, though yours looks WAY yummier than mine!

  11. Julie- your post cracked me up and I can relate. Your cake came out great though and I have an urge to run my finger through the frosting. Nice choice-thanks for hosting.

  12. Great cake! Thanks for picking it! I just used plain flour but I did a pinch more cinnamon which added a lovely flavour! We love cinnamon though :-)

  13. I made mine in a 8 inch square pan, but mine didn't take nearly 50 minutes! Funny how different 2 ovens can bake! Thanks for your pick and for hosting. This was enjoyed much in my house!

  14. Oh I soooo agree w/ the flavor of the cake. Not enough flavor. I did an 8x8 square, and it took FOREVER to bake. Ah, well. Every single photo I've seen of the frosted cake...makes me drool. Wish I had made the frosting. I'll just have to lick my monitor in hopes yours will jump out for a taste for me for now. LOVE!

  15. Thanks for picking this one! SO TASTY! Yours looks great!


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