Cake wizard Duff Goldman of Food Network's Ace of Cakes and Duff till Dawn sits down with Fox News Radio's Lilian Huang Woo to chat about everything from reality t.v. vs real life, to top tips from his new book Duff Bakes and how those gorgeous cakes of his REALLY taste.

from Duff Bakes photo credit: Caren Alpert
from Duff Bakes
photo credit: Caren Alpert


From DUFF BAKES photo credit: Caren Alpert
photo credit: Caren Alpert


Who doesn't love a good chocolate cake? A crazy person, that's who. --Sara

Makes one 2-layer, 9-inch round cake

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon kosher salt

2 sticks (1 cup) butter

½ cup brewed coffee

1/3 cup unsweetened natural cocoa powder

3 extra-large eggs

½ cup buttermilk

2 teaspoons pure vanilla extract

Frosting of your choice (see page 282)


  1. Preheat the oven to 350˚F and grease and flour two 9-inch round cake pans.
  2. In a big bowl, mix the flour, sugar, baking soda, and salt.
  3. In a medium saucepan over medium heat, melt the butter. Whisk in the coffee, cocoa powder, and ½ cup water and heat it for a minute, stirring constantly. Pour the melted butter mixture into the flour mixture and whisk until well combined.
  4. In a medium bowl, whisk the eggs, buttermilk, and vanilla. Add it to the batter and mix until smooth.
  5. Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely.
  6. Frost with the frosting of your choice (see more on frosting cakes starting on page 302).

Variation: The water/coffee combo in this recipe can be switched up, but remember, coffee is to chocolate like salt is to beef. Coffee brings out the flavor of chocolate without making it taste like coffee, just as salt brings out the flavor of meat without making it taste salty. The liquid you use can be all water, or it can be a full cup of coffee for more of a mocha-flavored cake. And if you're feeling really bold, go ahead and use a cup of a dark stout beer instead. Top it with an Irish Cream buttercream (see the recipe on page 286 but use butter, powdered sugar, and Baileys). Get creative and experiment a little--after all, it is a science project.

You'll know a cake is done if the cake springs back when pressed lightly in the center or a toothpick inserted into the center comes out clean. The cake will slightly shrink away from the sides of the pans. To get your cake out of the pan, allow it to cool in the pan for 10 to 15 minutes, then run a small offset spatula around the outside of a layer to loosen it from the pan. Carefully flip the cake out of the pan onto a wire rack. Place the cake right-side up on the rack and let it cool completely before icing.

From Duff Bakes by Duff Goldman and Sara Gonzales. Copyright © 2015 by Duff Goldman. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.


photo credit: Caren Alpert
photo credit: Caren Alpert

Blueberry Cake Doughnuts

These are my favorite doughnuts ever. I've had an emotional attachment to them since I was living and working in Washington, D.C. I was super poor and there was a bakery stall in Eastern Market right on my way to work that would sell me two-day-olds for 50 cents, and I'd eat them while riding my bike to work. Oh, the salad days. I'll even eat the 7-Eleven ones in a pinch. I just love a blueberry cake doughnut. I've tried to sneak this doughnut onto the menu of every restaurant I've ever worked at. --Duff


Makes about 2 dozen regular doughnuts or 48 dozen mini doughnuts

Cooking spray

¹⁄³ stick butter, softened

1 cup sugar

Pinch of kosher salt

1 teaspoon pure vanilla extract

1 cup cake flour

2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

2 extra-large eggs plus

1 egg yolk

1 pint (2 cups) frozen blueberries, thawed

1 cup buttermilk

Basic Sugar Glaze

(page 297)


Doughnut pans (regular or mini)

Piping bag


  1. Preheat the oven to 350°F and spray the doughnut pans liberally with cooking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy.
  3. In a separate bowl, whisk together the flours, baking soda, and baking powder.
  4. Add the eggs and yolk to the mixer and cream until blended.
  5. In 4 to 6 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time and constantly scraping down the sides. Once the additions are done, turn the mixer to its lowest setting and gently add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue.
  6. Fill a large piping bag with the batter and fill each well in the pans about two-thirds full.
  7. Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts.
  8. When cool, dip the doughnuts into the glaze and shake off the excess. Place them on a wire rack so the glaze soaks in and gets a little crunchy on the outside.

From Duff Bakes by Duff Goldman and Sara Gonzales. Copyright © 2015 by Duff Goldman. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

photo credit: Caren Alpert
photo credit: Caren Alpert



I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and olives. You can't mess it up. Well, you can--I certainly have more than once--but you know what I mean. You can do this by hand, but it's messy, so I wrote this recipe with directions for using a stand mixer. --Duff

Makes 2 round loaves

2 large russet potatoes, well baked and still warm

1 garlic head, roasted and still warm

2 (¼-ounce) envelopes active dry yeast

2 tablespoons sugar

3 tablespoons olive oil, plus extra for brushing

2 teapoons kosher salt, plus more for sprinkling

4 cups all-purpose flour, plus more as needed

4 cups bread flour

1½ tablespoons chopped fresh rosemary

  1. Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
  2. In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
  3. Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1½ hours, or until doubled in size.
  4. Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
  5. Preheat the oven to 400˚F.
  6. Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!






Duff and Carl in our studios
Duff and Carl in our studios

You May Be Interested In...