Taste your way through America with more than 125
recipes for our favorite historical cakes and frostings.

Cakes in America aren’t just about sugar, flour, and frosting. They have a
deep, rich history that developed as our country grew. Cakes, more so than
other desserts, are synonymous with celebration and coming together for happy
times. They’re an icon of American culture, reflecting heritage, region,
season, occasion, and era. And they always have been, throughout
history.

In American Cake,
Anne Byrn, creator of the New York Times bestselling series The Cake Mix Doctor, takes you on a journey
through America’s past to present with more than 125 authentic recipes for
our best-loved and beautiful cakes and frostings. Tracing cakes
chronologically from the dark, moist gingerbread of New England to the
elegant pound cake, the hardscrabble Appalachian stack cake, war cakes,
deep-South caramel, Hawaiian Chantilly, and the modern California cakes of
orange and olive oil, Byrn shares recipes, stories, and a behind-the-scenes
look into what cakes we were baking back in time. From the well-known Angel
Food, Red Velvet, Pineapple Upside-Down, Gooey Butter, and Brownie to the
lesser-known Burnt Leather, Wacky Cake, Lazy Daisy, and Cold Oven Pound Cake,
this is a cookbook for the cook, the traveler, or anyone who loves a good
story. And all recipes have been adapted to the modern kitchen.