Last weekend, I went to the Pastry Craft Cake 101 at The Foundry. (Disclosure - I was given a spot in the class by my friend and the instructor, Laurie Pflazer.)
I like cake. If I were a person who said things like "Team Cake!" I would be on Team Cake in a Cake vs. Pie battle.
But I struggle to make them because a) I hate creaming sugar and butter; I have a hand mixer and my arm gets tired because I once heard you have to cream them until the sugar dissolves and it never seems to dissolve so I always feel like I'm doing it wrong, b) I hate buttering and flouring pans and c) my oven is inconsistent with baking things through.
Laurie could not help me with the final one, and there was no positive news that I will never have to beat butter and sugar again, BUT I did at least learn I should be ok not waiting until the sugar is dissolved, AND she only lightly oiled the bottom of her pans and puts parchment in. I found this - and how quickly our class cakes came together and especially the taste of her white cake - very encouraging, and am inspired to try cakes again.
Prior to this encouraging development, the only cake I have consistently made in the past few years has been a Chocolate Whiskey Bundt Cake. Unlike most other cake recipes, there's no beating at all! Just melting butter and casually whisking/folding everything today. So laidback.
Then because it cooks in a bundt pan, even those of us with disagreeable ovens can be have cake success.
AND, and, also: it keeps well. The recipe notes "This cake improves in flavor if made at least 1 day ahead and kept, in a cake keeper or wrapped well in plastic wrap, at cool room temperature. It can be made up to 5 days ahead and chilled. Bring to room temperature before serving."
Best of all of these (many!) virtues: it tastes delicious. So consider making this for your St. Patrick's Day celebrations. And top it with "fluthered cream," which is lightly sweetened and a little boozey whipped cream. You can find a recipe for the whipped cream here, but don't bother with the cake recipe at this fluthered cream link (it has CREAMING, boo). Just make the MUCH much easier cake from Epicurious linked above, then top with the cream from the second.
Hope you have a great St. Patrick's Day!