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The Cake Bible Hardcover – September 20, 1988
Rose Levy Beranbaum (Author) Find all the books, read about the author, and more. See search results for this author |
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"If you ever bake a cake, this book will become your partner in the kitchen." -- from the foreword by Maida Heatter
This is the classic cake cookbook that enables anyone to make delicious, exquisite cakes. As a writer for food magazines, women's magazines, and newspapers, including The New York Times, Rose Levy Beranbaum's trademark is her ability to reduce the most complex techniques to easy-to-follow recipes. Rose makes baking a joy. This is the definitive work on cakes by the country's top cake baker. (2017 inductee into the Int'l Assoc. of Culinary Professionals Culinary Classics Hall of Fame)
The Cake Bible shows how to:
Mix a buttery, tender layer cake in under five minutes with perfect results every time
Make the most fabulous chocolate cake you ever imagined with just three ingredients
Find recipes for every major type of cake, from pancakes to four-tiered wedding cakes
Make cakes with less sugar but maximum flavor and texture
Make many low- to no- cholesterol, low-saturated-fat recipes
- Print length592 pages
- LanguageEnglish
- PublisherWilliam Morrow Cookbooks
- Publication dateSeptember 20, 1988
- Dimensions7 x 1.73 x 10 inches
- ISBN-100688044026
- ISBN-13978-0688044022
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From Library Journal
Copyright 1988 Reed Business Information, Inc.
Review
From the Author
From the Back Cover
2017 inductee into the IACP Culinary Classics Hall of Fame.
"If you ever bake a cake, this book will become your partner in the kitchen." -- from the foreword by Maida Heatter
This is the classic cake cookbook that enables anyone to make delicious, exquisite cakes. As a writer for food magazines, women's magazines, and newspapers, including The New York Times, Rose Levy Beranbaum's trademark is her ability to reduce the most complex techniques to easy-to-follow recipes. Rose makes baking a joy. This is the definitive work on cakes by the country's top cake baker.
The Cake Bible shows how to:
Mix a buttery, tender layer cake in under five minutes with perfect results every time
Make the most fabulous chocolate cake you ever imagined with just three ingredients
Find recipes for every major type of cake, from pancakes to four-tiered wedding cakes
Make cakes with less sugar but maximum flavor and texture
Make many low- to no- cholesterol, low-saturated-fat recipes
About the Author
Excerpt. © Reprinted by permission. All rights reserved.
Perfect Pound Cake
Serves 8
This cake not only has a silky-smooth dissolving texture similar to famous Sara Lee pound cake but also the incomparable moist, buttery flavor of a home-baked cake. Its excellent keeping qualities make it ideal for slicing ahead and bringing on picnics.
IngredientsMeasureWeightroom temperaturevolumeouncesgramsmilk3 tablespoons1.5 ounces45 grams3 large eggs (weighed without shells)scant 5 fluid5.25 ounces150 gramsvanilla 1 1/2 teaspoons-6 gramssifted cake flour1 1/2 cups5.25 ounces150 gramssugar1/4 cup5.25 ounces150 gramsbaking powder3/4 teaspoon-3.7 gramssalt1/4 teaspoon--unsalted butter (must be softened) 13 tablespoons6.5 ounces184 gramsOne 8-inch by 4-inch by 2 1/2-inch loaf pan (4 cups)most attractive size-or any 6-cup loaf or fluted tube pan, greased and floured. If using a loaf pan, grease it, line the bottom with parchment or wax paper, and then grease again and flour.
Preheat the oven to 350 F.
In a medium bowl lightly combine the milk, eggs, and vanilla.
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake's structure.
Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of the 4-cup loaf pan. (If your pan is slightly smaller, use any excess batter for cupcakes.) Bake 55 to 65 minutes (35 to 45 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning. The cake should start to shrink from the sides of the pan only after removal from the oven.
To get an attractive split down the middle of the crust, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or single-edged razor blade make a shallow mark about 6 inches long down the middle of the cake. This must be done quickly so that the oven door does not remain open very long or the cake will fall. When cake splits, it will open along the mark.
Let the cake cool in the pan on a rack for 10 minutes and invert it onto a greased wire rack. If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.
Understanding
In creating this recipe I started out with the classic pound cake proportions: equal weights of flour, sugar, eggs, and butter and no leavening. But I soon discovered that the traditional balance of ingredients benefits from a few minor alterations: A small amount of milk adds marvelous moisture and also strengthens the cake's structure by gelatinizing the flour and joining the gluten-forming proteins enough to be able to hold some extra butter. More butter adds flavor and tenderizes the crumb, producing that "melt-in-the-mouth" quality. A very small amount of baking powder opens the crumb slightly, contributing more tenderness and less of that heavy chewiness characteristic of the original pound cake.
Over forty trials have led me to believe that there is no way to get this melting texture in a pound cake that is larger so it is best to keep the cake small. If you happen to prefer a denser, chewier cake, however, replace the regular sugar with equal weight powdered sugar (1 1/4 cups unsifted) and reduce the butter to 10 1/2 tablespoons (5.25 ounces/150 grams) and the baking powder to 1/2 teaspoon. (The smooth grains of the powdered sugar do not trap air the way the sharp-edged grains of granulated sugar do. The cornstarch added to powdered sugar to prevent lumping also increases the chewy quality of the cake.)
Finished Height: In a 4-cup loaf: 2 1/4 inches at the sides and 3 1/2 inches in the middle. In a 6-cup loaf: 1 3/4 inches at the sides and 2 1/2 inches in the middle. In a 6-cup fluted tube: 2 1/4 inches in the middle.
Store: Airtight: 3 days room temperature, 1 week refrigerated, 2 months frozen. Texture is most evenly moist when prepared at least 8 hours ahead of serving.
Complementary Adornment: A simple dusting of powdered sugar.
Serve: Room temperature.
Pointers For Success: Be sure to use a wooden toothpick to test for doneness. The cake will spring back when pressed lightly in the center even before it is done. If the cake is underbaked, it will have tough, gummy spots instead of a fine, tender crumb.
Ribbon
Attractive ribbon is an easy decoration for the sides of a cake. Of course it must be removed before serving.
Choose a waterproof ribbon for soft frostings; any ribbon is fine for Classic Rolled Fondant or a firm frosting such as Crème Ivoire. Gold lamé and grosgrain are two of my favorites. Most ribbon can be taped to hold it in place. Tape does not work on the lamé so I use a spot of royal icing, a paper clip hidden by a chocolate rose leaf, or a hat pin with a largehead (so that it cannot accidentally be left in the cake when serving).
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Product details
- Publisher : William Morrow Cookbooks; 8th edition (September 20, 1988)
- Language : English
- Hardcover : 592 pages
- ISBN-10 : 0688044026
- ISBN-13 : 978-0688044022
- Item Weight : 2.93 pounds
- Dimensions : 7 x 1.73 x 10 inches
- Best Sellers Rank: #21,989 in Books (See Top 100 in Books)
- #10 in Thanksgiving Cooking
- #31 in Cake Baking (Books)
- #49 in Christmas Cooking
- Customer Reviews:
About the author

Rose Levy Beranbaum is the award-winning author of 12 cookbooks, including the latest--"Rose's Ice Cream Bliss", "Rose's Baking Basics", and "The Baking Bible" (the International Association of Culinary Professional Best Baking Book of the Year) and "The Cake Bible", now in its 56th printing and the International Association of Culinary Professionals Cookbook of the Year for 1988. In 2017 it was inducted into the Culinary Classics Hall of Fame. "The Cake Bible" was also listed by the James Beard Foundation as one of the top 13 baking books on "the Essential Book List." Rose also won a James Beard Foundation Award in 1998 for "Rose's Christmas Cookies", and her book, The Bread Bible, was an IACP and James Beard Foundation nominee and was listed as one of the Top Ten Books of 2003 by Publishers Weekly and Food & Wine. Her most recent book, "Rose's Heavenly Cakes", won the International Association of Culinary Professionals Cookbook of the Year for 2010. For multiple years she was a contributing editor to Food Arts magazine and writes regularly for the Washington Post, Fine Cooking, Reader's Digest, and Bride's. Her popular blog, realbakingwithrose.com, has created an international community of bakers where you can visit Rose Levy Beranbaum and join in the discussion on all things baking. While you are there, you can bring the author right into your kitchen as she demonstrates key techniques and shares trade secrets so that you can create perfectly divine cakes. She also has over 160 YouTube appearances demonstrating baking techniques, including her PBS show "Baking Magic with Rose."
Rose's new product line, "Rose Levy Beranbaum Signature Series" by American Products Group, was launched in 2015 and is available on Amazon along with her All-Original All-American Pie Recipes E-Booklet. Her upcoming book, "The Cookie Bible," Fall 2021, will offer over 150 classic and innovative cookie recipes.
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Reviewed in the United States on February 22, 2020
Top reviews from the United States
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There are foot notes and a paragraph entitled 'understanding' which explains, descriptively, why you get these results, (replacement of cream for milk, or egg yolks vs egg whites, a decrease in butter when you have a filling, etc.) All to make you a better baker since you will have a better understanding.
This should be given to every young person who likes to bake.
It is amazing!
I purchased this on Kindle and was so taken by it I went out and purchased the hard cover book. There are approximately 540 pages plus many full color photos.
There are special categories included for low cholesterol and no cholesterol, as well as all egg whites, all egg yolks, saturated fat, cakes for Passover, etc.
So whether you want to make a simple no-fail cake or a 14- tier wedding cake; you will find it here.
I am hard pressed to name something I don't like about this book. I guess, as with any book, it is heavy. But, it does lay flat very well and the print is normal sized. There just isn't a remedy for cookbooks. Recipe cards can get lost, spiral bound pages get torn. This lays flat so I can't complain. I keep it on top of my cabinet where there is a book rack and take it down as needed. It has an index and I use post-it tabs for favorite recipes.
If you like to bake then buy it. If you know someone who likes to bake then buy it as a gift.
The author even included the WEIGHTS, which are popular now, which makes for fool proof baking!
I have a collection of over 300 recipe books. Many of you would recognize. Many vintage and some brand-new. This is my choice for BEST cake recipes. Also, the advice and information make this a valuable teaching and refresher resource.

Reviewed in the United States on February 22, 2020
There are foot notes and a paragraph entitled 'understanding' which explains, descriptively, why you get these results, (replacement of cream for milk, or egg yolks vs egg whites, a decrease in butter when you have a filling, etc.) All to make you a better baker since you will have a better understanding.
This should be given to every young person who likes to bake.
It is amazing!
I purchased this on Kindle and was so taken by it I went out and purchased the hard cover book. There are approximately 540 pages plus many full color photos.
There are special categories included for low cholesterol and no cholesterol, as well as all egg whites, all egg yolks, saturated fat, cakes for Passover, etc.
So whether you want to make a simple no-fail cake or a 14- tier wedding cake; you will find it here.
I am hard pressed to name something I don't like about this book. I guess, as with any book, it is heavy. But, it does lay flat very well and the print is normal sized. There just isn't a remedy for cookbooks. Recipe cards can get lost, spiral bound pages get torn. This lays flat so I can't complain. I keep it on top of my cabinet where there is a book rack and take it down as needed. It has an index and I use post-it tabs for favorite recipes.
If you like to bake then buy it. If you know someone who likes to bake then buy it as a gift.
The author even included the WEIGHTS, which are popular now, which makes for fool proof baking!
I have a collection of over 300 recipe books. Many of you would recognize. Many vintage and some brand-new. This is my choice for BEST cake recipes. Also, the advice and information make this a valuable teaching and refresher resource.










This is a subtle thing but I also like that it does NOT have pictures but drawings. The drawings explain things properly and but don't anchor you to make a cake that looks like the one in the picture. In some way it gives your cake the freedom to look as it wants but tastes as the book indicates :o)

Reviewed in the United States on February 10, 2015


Top reviews from other countries





I've only started reading some of it and it's fantastic!! It's more like an encyclopaedia!