Southern Diner Cake is one of those cakes that will make whomever you made it for feel extra special! Who wouldn’t love sweet, cherry syrup soaked layers of cake covered in a luscious and creamy cream cheese frosting?
This post is sponsored by Workman Publishing Company in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
This cake was perfect for a celebration that was very special to me. My first full year at the Law Firm! I made this cake and took it to work to share with all my co-workers to remind them how thankful they can be to have a food blogger as an office administrator. 😉 After all, I like to bake my own cakes and share them!
I recently received an opportunity from Workman Publishing through Weekday Supper to review Caroline Wright’s new cookbook Cake Magic!. When I received the book I was completely drawn in by all the photos. The first section of the book shows a photo of every single cake combination recipe she shares in her cookbook. Then the concept of using 3 elements to come up with endless varieties of cakes just blew me away. I loved her concept and her recipes!
Each cake starts out with a basic recipe. You have 8 different basic cake recipes to choose from, one being the Brown Sugar Cake I made for this particular post. Each cake has the element of the Cake Magic! Cake Mix as it’s base for the recipe.
Then there is the syrup! There are so many choices of syrup flavors that my head started spinning! The Southern Diner Cake uses cherry syrup which is simply made with water, sugar, jam, and kirsch (a cherry brandy).
I love the tips and suggestions that she gives in her book, and this is the first time ever that I used the crumb method (see the crumb layer below) to frost a cake. It worked perfectly!
Layer and frost with the delicious cream cheese frosting recipe in the book and you have just made a cake that is going to make someone’s day!
Whatever the occasion, you are bound to find a cake that fits in well for your celebration. Even if it is just a stay at home celebration! As a part of #Weekday Supper, 9 other bloggers along with myself are sharing recipes from this amazing cookbook with you. Be sure to check out the links below the recipe for their tasty creations!
But wait! That is not all! You also have a chance to win this cookbook on your own. 10 lucky people will be chosen from the rafflecopter below so be sure to get your entries in!
Author: Caroline Wright – printed with permission from Workman Publishing
Brown Sugar Cake
Makes one 8 or 9-inch two layer cake (or one 10-inch bundt cake, one 13×9-inch sheet cake, or 24 cupcakes)
Unsalted butter, at room temperature, for preparing the pan
All-purpose flour, for dusting the pans
4-cups dry Cake Magic! Cake Mix (see below), whisked well before measuring
¼ teaspoon baking soda
⅓ cup packed light brown sugar
1 cup (2 sticks) unsalted butter, melted and cooled, or 1 cup vegetable oil
¾ cup full fat plain yogurt (preferably not Greek yogurt-see note for substitutions)
⅔ cup water
1 tablespoon unsulfured molasses
1 teaspoon pure vanilla extract
4 large eggs, at room temperature
Cake Magic! Cake Mix
2-½ cups all purpose flour
1-½ cup sugar
¾ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon table salt (see note)
½ cup sugar
½ cup water
2 tablespoons cherry jam
Pinch of salt
½ teaspoon pure vanilla extract
1 tablespoon cherry liqueur or Kirsch (optional but recommended)
Cream Cheese Frosting
GF Makes 4 cups
1 cup (2 sticks) unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
Pinch of salt
4 cups (one 16-ounce box) confectioners’ sugar
½ teaspoon vanilla extract
To Bake the cake:
Preheat the oven to 350°F. Butter the bottom and side of the pan(s). Dust with flour to coat, then invert and tap out any excess. (If making cupcakes, use liners instead of greasing and coating the tins.)
Whisk together the cake mix, baking soda, and brown sugar in a large bowl. Stir in the butter, yogurt, water, molasses, vanilla, salt and eggs until moistened and no lumps remain (be careful not to overmix). Divide the batter between the prepared pans.
Bake until the layers are domed and a few moist crumbs cling to a skewer inserted in the center of the cake. 40 to 45 minutes (40 to 50 minutes for a 10-inch Bundt, 25 to 35 minutes for a 19 by 9-inch cake, and 20 to 25 minutes for cupcakes).
Remove the cakes from the oven and pierce in one inch intervals the top of the cakes with a skewer or knife. Pour or generously brush the cherry syrup over the hot layers, dividing it as evenly as you can. Transfer the soaked layers (while still in their pans) to a wire rack to cool completely. When they are cooled and no longer wet to touch, one or two hours, carefully turn them out of their pans and assemble and frost.
For the Cake Magic Mix
Place all of the ingredients in a large bowl and whisk together well to combine. Whisk the mix again before measuring
NOTE: It’s important to use table salt in the cake mix; other types will eventually settle out of the mix.
To make the syrup:
Combine the sugar, water, jams, and salt in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar, then stir in the vanilla and liqueur, if using. Remove from the heat and set aside to steep, covered, for at least 20 minutes. Strain the syrup, use the syrup warm or at room temperature.
Cherry syrup will keep, in an airtight container in the refrigerator, for up to 1 week. Reheat in a small saucepan over low heat before using.
To make the frosting:
Combine the butter, cream cheese, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes.
Cream Cheese Frosting will keep, in an airtight container in the refrigerator, for 1 week. Before using, bring it back to room temperature and stir it vigorously or beat it again for best results.
If you don’t have full fat yogurt, you can substitute buttermilk or sour cream. Greek yogurt can be used as a substitution but should be thinned with milk or water to the consistency of regular yogurt.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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