A quaint bakery near the bustling Pimlico Race Course in Baltimore came up with a delightful treat over thirty years ago. The Pimlico Cake, a beloved tradition among Baltimoreans during the Preakness Stakes, features layers of yellow chiffon cake filled with vanilla Bavarian cream and coated in rich dark chocolate ganache. The cake originated at the Pimlico Hotel restaurant, a local favorite for three decades until its closure in 1991.
The Pimlico Cake has garnered a loyal following over the years, with fans appreciating its simplicity, authenticity, and perfect balance of flavors. Despite the closure of the Pimlico Hotel, local eateries like Atwater’s and The Center Club have kept the tradition alive by baking the cake for the Preakness each year. The cake’s popularity has even led to special orders and variations, such as Atwater’s addition of crushed walnuts to their version.
Making a Pimlico Cake requires precision and care, as each component must be executed expertly to achieve the desired texture and taste. From whipping the egg whites for the chiffon cake to tempering the eggs for the Bavarian cream filling, bakers must pay close attention to detail. The final touch of dark chocolate ganache must be tempered correctly to maintain its glossy appearance. Despite the challenges, the Pimlico Cake continues to be a symbol of celebration and festivity in Baltimore, serving as a reminder of the cherished memories at the Pimlico Hotel.
