Bakery Three Layer Cake Recipes
3 LAYER YELLOW CAKE RECIPE
The perfect 3 layer Yellow Cake recipe made from scratch. Great for the classic Birthday Cake covered in chocolate frosting or a fun Big Mac Cake.
Provided by Karyn Granrud
Categories Layer Cakes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Prepare three 9 inch round cake pans with butter and flour or parchment paper.
- Combine dry ingredients together in a medium bowl.
- Beat butter with a paddle attachment in a mixer. Gradually add in sugar.
- In a separate bowl and hand mixer, beat egg yolks, vanilla, and lemon juice until pale yellow and frothy. Add to butter.
- Beat in 1/3 of the flour mixture then 1/2 the milk. Blend until combined.
- Beat in 1/3 of the flour and remaining milk and blend until combined.
- Beat in remaining flour and mix only until combined. Do not over beat.
- Divide the batter into three pans and bake for 20 minutes.
- Let cool in the pans for 10 minutes then cool in a cooling rack.
Nutrition Facts : Calories 249 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 158 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BAKERY THREE LAYER CAKE
This cake taste just like the ones at your bakery, it is so moist! Frost it with you favorite butter cream frosting. For this use 1/2-cup each butter, oil and shortening only no changes please! See my recipe#78579 for greasing pans
Provided by Kittencalrecipezazz
Categories Dessert
Time 35m
Yield 3 layer cakes
Number Of Ingredients 11
Steps:
- Set oven to 325 degrees.
- Grease three 9-inch round cake pans (if desired line the bottom of the pans with parchment paper).
- In a bowl combine the buttermilk with baking soda; let stand while preparing the next steps.
- In a large bowl cream sugar with butter, oil and shortening until well combined (no sugar granules should remain).
- Add in egg yolks, almond extract and vanilla; beat until well combined.
- Add in the buttermilk mixture alternately with the flour into the creamed mixture.
- In a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form.
- Fold 1/3 of the whites into the creamed batter until blended, then fold in remaining whites until no streaks remain.
- Divide the batter between the three pans.
- Bake for 25-30 minutes or until cakes test done.
- Cool in pans for 15 minutes then remove to wire racks to cool completely before frosting.
Nutrition Facts : Calories 1844.8, Fat 108.2, SaturatedFat 35.2, Cholesterol 336.3, Sodium 808, Carbohydrate 202.3, Fiber 2.2, Sugar 138.2, Protein 19.7
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