Cake. Who doesn’t love a beautiful, easy to make and more than delicious CAKE?

Today I’m partnering with Brian Hart Hoffman and Bake from Scratch Magazine to bring you this amazing French Cake. He very generously offered to share one of the best recipes for a cake – a FRENCH CAKE – with all of us!

It’s from the One Layer Cakes Special Issue. And at the end of this post, you’ll see that you can win your own copy of this beautiful baking inspiration!


Bake from Scratch is a seasonal publication from Hoffman Media. Each test kitchen-tested recipe is showcased by a full-page photo and gorgeous styling.

{Can I just insert here, that when working on this post, the images made me want to lick the screen! ahem….I was wondering, since I didn’t actually have time to bake something fast, how it would be to stir together butter, sugar and flour…because #theselooksogoodyouwanttoeatthemrightnow.} I know you feel my pain.



Have you ever seen cake images that are this gorgeous?? This collector’s issue will be a go-to for bakers for years to come.



Hello Blackberry Almond Upside Down Cake! Mouthwatering isn’t it? Brian sent me just some of the cake images to use, and oh. my. all of them look amazing.

As in “let’s start baking right NOW” amazing.



Coconut Skillet Cake. This sounds so easy, it’s in a skillet, so how difficult can that be? I have a couple of skillets like this, this looks so delicious – it should probably serve more, but I’m wondering if a whole skillet full per person wouldn’t be better? One skillet for you…one for me….



Rum Raisin Coffee Cake. For those mornings when you want to celebrate! Or any time. Any one of these cakes would be perfect to serve after a meal with your family, or friends.



Cardomom Flourless Chocolate Cake. Happiness for those of us who must go gluten-free.  Although with today’s gluten free flours, you can just substitute cup for cup and bake any cake.



Another French lovely. Gateau Basque. le sigh.




We love cakes so much at FrenchGardenHouse, that we always have a beautiful selection of antique to contemporary Cake Stands and Pedestals from you to choose from. These make the perfect presentation for a beautiful cake, some are even created especially to serve the French gateau’s.


FIND MOST OF THE CAKE PEDESTALS HERE {or put the word  ”  cake   ” in the search box!}


Here is the recipe for the Beaumes-de-Venise Cake.  This is a traditional French cake, named after a charming town in France’s Vancluse area, which is know for the sweet, Muscat wine produced there in its vineyards.




Recipe: BAKE from Scratch One Layer Cakes

Makes 1 (9-inch) cake


  • 1 cup (240 grams) Côtes du Rhône wine
  • 1 cup (128 grams) chopped dried apricots
  • ½ cup (113 grams) unsalted butter, softened
  • 3 tablespoons (42 grams) extra-virgin olive oil
  • ¾ cup (150 grams) plus 1 tablespoon (12 grams) granulated sugar, divided
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 1 teaspoon (4 grams) vanilla extract
  • 2 large eggs (100 grams)
  • 1¾ cups (219 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 2 tablespoons (28 grams) unsalted butter, cubed


  1. In a small saucepan, heat wine over medium heat until it begins to simmer. Add apricots, and remove from heat. Let stand until cool, about 30 minutes.
  2. Preheat oven to 350 degrees (180C). Line the bottom of a 9-inch spring form pan with parchment paper; grease bottom and sides of pan with olive oil.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and oil at medium speed for 5 to 10 seconds. Add ¾ cup (150 grams) sugar, lemon zest, orange zest, and vanilla; beat until fluffy, about 3 minutes. Add eggs, one at time, beating well after each addition.
  4. In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low.
  5. Gradually add flour mixture to butter mixture alternately with wine mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pan.
  6. Bake until golden brown and a wooden pick inserted in center comes out clean, about 30 minutes. Sprinkle with cubed butter and remaining 1 tablespoon (12 grams) sugar; bake 5 minutes more. Let cool in pan for 20 minutes. Run a knife around edges of cake to loosen before removing from pan. Serve warm or at room temperature.

You can find this special issue on newsstands at markets, Target, and book sellers, or you can order your own copy of ONE LAYER CAKES HERE.

I am so thankful to Brian Hart Hoffman for letting me share this beautiful special ONE LAYER CAKE publication with all of you, and especially for giving out the recipe for his favorite cake in the issue {a French cake, of course!}



US residents only please. Ends on 7-19-17. We’ll announce the winner on the FrenchGardenHouse FaceBook page.




  1. One layer cakes work for me as every time I try to make a layered cake it is all all lopsided. My favorite cake? No question, it is an ages old recipe for an Apple Dapple cake.

  2. A cake with Cotes du Rhone wine – but it does not look dark. This is the style of cake that I love – no frosting or gooey additions. Just something simple to have with cake or coffee. Any cake with lemon is my favorite.

  3. Charlotte

    I really need to win this. I can not wait to try this recipe. The cake stands you have for purchase are lovely. Just might need to purchase one to use when I bake the French cake.

  4. Oh my goodness!….this is absolutely the best! These are my kind of cakes! I am not a fan of making layer cakes….I love making one layer type cakes and my hubby’s fav is a lemon raspberry pound cake…I cannot wait to get my hands on a copy of this! Such a fantastic publication!

  5. Ginger Valdes

    I love to make a French clafouti with whatever is in season. Figs are my favorite! All of those cakes look delicious! When my parents married, my French mother said they would have a big gateau to celebrate.. My Hispanic father was concerned they were baking a gato. Cat in Spanish.
    XO, Ginger

  6. The cakes look and sound yummy! I love the cake plates/cake stands to finish off the lovely cakes! Thank you for the recipe and the article.

  7. Lidy, in my book, there is no such thing as my favorite cake. I’ve been baking cakes for well over 50 years and don’t remember what I made the first time I baked a cake. But memories of others is a given. Virginia spice cake, orange slice cake, Bourbon pecan cake, coconut cake, chocolate cake, Brown mountain carmel cake, are just a few. My grandmothers favorite, prune cake. To me, the word home maker, is one of the most beautiful words in our English language. And who could qualify as a home maker, if cake making was not on their agenda. Thanks for this post Lidy.

  8. Alice, oh my goodness, all of those cakes sound delicious! Bourbon Pecan Cake? YES, please! I agree, home maker is a gorgeous word, one that brings all that women do to make their homes a sweet haven for their families! xo

  9. Oh my gosh Lidy! My mouth was watering the whole way through this article. What gorgeous cakes! I’ll take a piece of each. Yum. Pinning and will definitely be making this one very soon.

  10. Rosalina

    My favorite cake is one layer yellow cake with chocolate butter glaze. This recipe magazine is a great idea. Beautiful pictures. I’ve never liked the typical overfrosted two layer cakes. Years ago I had tasted a sponge cake that had been soaked in, a light colored liqueur or wine and frosted on top with whipped cream and fresh fruit. Light as a cloud. Served cold. It was for an Armenian wedding. Does anyone know how to make or have a recipe?

  11. What a LOVELY post this is! I have a pinterest board called “Brambly Hedge Inspirations” so I pinned that blackberry cake over there. 🙂 I am drooling over every one of these cakes and the photos. So, so beautiful!

    1. They DO look amazing, don’t they Beth? Thank you for pinning!

  12. I have a one layer banana cake that we all love. Look forward to more one layer cakes!

  13. Cynthia White

    This is so yummy looking! Hoping to have a bit of time this weekend to try out this recipe. . .

  14. Gloria

    I want to bake each nd every cake listed on the blog. They look so special.

    1. yes, they DO Gloria! And fairly easy too…I am so excited about this, I don’t love layer cakes because they are so time
      consuming, but these look exceptional!

  15. Beth Smith

    Beautiful & lovely cakes~the the cake plates….my weakness! So lovely!

  16. I agree with you…I also want to lick my computer screen!!Yummy looking and just casual enough for friends stopping in! I’d love the cookbook-wish me luck!!

  17. Barbara

    The cakes certainly look tasty, I get the magazine right away!!

  18. Gloria

    The Gateau Basque cakes would go wonderfully with the Cherub napkins and a French cake stand. Too bad my initials are not closer to HKG. I’m still thinking about the tea cloth napkin set.

  19. Oh, gee!! These all look so wonderful. Thank you for the recipe. I am the most intrigued by the Blackberry Almond Upside Down Cake. Blackberries and almonds are two of my favorite things!! -Marci @ Stone Cottage Adventures

  20. OMG! these cakes are to drool over! You inspire me. I am in love with the Blackberry Almond upside down cake.

  21. WOW Truly beautiful cakes and I”m sure they taste as good as they look. Thank you for the chance to win

    linda m

  22. I have been working too much and am itching to have a baking frenzy this weekend. You have inspired me! Now I must limit myself to two yummy cakes and invite the next door neighbors for coffee and cake!

  23. Jill, I know what you mean, these photos make everyone crave cake!

  24. Tammy Rey

    Oh my gosh, my mouth is watering! Apricots and blackberries. Taste of summer! Yum!

  25. Susan Duniin

    Thank you for the layer cake photos and the French Beaumes-De-Venise Cake recipe; so eager to try it.
    In answer to your question–my favorite cake is a Bourbon Pumpkin Cheesecake from the November issue of Gourmet Magazine in 1990.

  26. Denise

    My favorite cake is a chocolate almond bundt cake. I am from mn where the bundt pan was invented -what can I say! Please enter me into the drawing.

  27. Oh my goodness!! Absolutely gorgeous cakes Lidy!

    I’m not sure if I should thank you or admonish you for posting these ;).

  28. charlotte mcclure

    I love the idea of one layer cakes…I can never get two layers to look nice. I am actually going to make this cake. It not only looks delish, it looks uncomplicated to kind of cake!!!

  29. Pamela

    I greatly enjoy seeing the cake stands. I do NOT understand why many cake stands today, new ones, and not of great or outstanding quality and not antique, are SO incredibly expensive. I’d much rather get an antique cake stand with history as well as beautiful quality. I hope to have fun with this cake, I can’t wait to try it.

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