FRENCH SILK LAYER CAKE
We just can't get enough French silk pie, which is why we couldn't help ourselves-we had to create it anew, in cake form. Expect all the smooth texture, creaminess and rich chocolate taste of the original pie, but in a whole new format. This fudgy triple-layer cake is filled and frosted with chocolate Swiss meringue buttercream frosting, piped with whipped cream and crowned with chocolate curls, so it's indulgent, impressive and sure to be the star of your next holiday or special occasion!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water 16 to 20 minutes, beating occasionally with whisk, until sugar has dissolved and egg mixture reaches 160°F. Remove from heat; pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
- Fit decorating bag with 1/2-inch round piping tip; fill with 1 1/4 cups vanilla frosting, and set aside.
- In small microwavable bowl, microwave 2 oz chopped chocolate uncovered on High 60 seconds, stirring halfway through microwave time. Continue to microwave in 10-second increments until chocolate can be stirred smooth. Let stand 10 minutes. Beat cooled melted chocolate into remaining frosting until smooth.
- Place one cake layer on serving plate. Spread 2/3 cup chocolate frosting on top. Top with second cake layer; spread 2/3 cup chocolate frosting on top. Place third cake layer on top. Frost side and top of cake with remaining chocolate frosting. Using decorating bag, pipe frosting mounds on top of cake with vanilla frosting (use photo as guide).
- Sprinkle 1 tablespoon chocolate shavings over frosting mounds. Refrigerate 1 hour. Store loosely covered in refrigerator.
Nutrition Facts : Calories 620, Carbohydrate 64 g, Cholesterol 110 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 46 g, TransFat 1 g
BUTTER LAYER CAKE WITH SILKY CHOCOLATE FROSTING
Makes 1 (9-inch) cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. For batter: In a large bowl, beat butter, sugar, and vanilla with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour, baking powder, and baking soda. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition; stir in sour cream. Pour batter into prepared pans. Bake for 23 to 27 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. For frosting: In a medium saucepan, cook chocolate and butter over medium-low heat, stirring frequently, until mixture is melted and smooth. Remove from heat, and let cool for 45 minutes. In a large bowl, beat cooled chocolate mixture and sour cream with a mixer at low speed until combined. Gradually add confectioners' sugar, beating until smooth. Immediately spread frosting between layers and on top and sides of cake. Cover and refrigerate for up to 3 days.
SILKY CHOCOLATE BUTTER FROSTING
Once I tried this type of frosting, I have never gone back to the butter-cream type made with powdered sugar. This is just as creamy and fluffy, but not as gaggy sweet. Sweet enough without overpowering the cake. Prep times includs 15 minutes for cooling (may take longer depending on air temp).
Provided by SharleneW
Categories Dessert
Time 33m
Yield 3 cups
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, combine sugar, flour and cocoa.
- With wire whisk, gradually stir in milk until smooth.
- Cook over medium heat, stirring frequently, until mixture has thickened and boils.
- Reduce heat to low; cook 2 minutes, stirring constantly.
- Remove from heat; cool completely.
- In medium bowl, with mixer at medium speed, beat butter until creamy.
- Gradually beat in milk mixture, melted chocolate and vanilla.
Nutrition Facts : Calories 1031.9, Fat 76.5, SaturatedFat 47.9, Cholesterol 174.1, Sodium 481.6, Carbohydrate 89.1, Fiber 4.3, Sugar 71.3, Protein 7
MALTED CHOCOLATE & STOUT LAYER CAKE
If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. -Jennifer Wayland, Morris Plains, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Grease and flour three 9-in. round baking pans; set aside., In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes. , Preheat oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans., Bake until a toothpick inserted in the center comes out clean, 32-36 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook until mixture thickens, about 2 minutes longer, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature., In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency., Place bottom cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving. If desired, top with chopped malted milk balls.
Nutrition Facts : Calories 821 calories, Fat 48g fat (29g saturated fat), Cholesterol 220mg cholesterol, Sodium 760mg sodium, Carbohydrate 90g carbohydrate (64g sugars, Fiber 2g fiber), Protein 7g protein.
LAYERED YELLOW CAKE WITH CHOCOLATE BUTTERCREAM
This yellow cake will become your go-to recipe for birthdays, but the tender cake with flavorful chocolate buttercream is truly perfect for any occasion. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar and cocoa until smooth. Add vanilla and salt. Add milk; beat until light and fluffy, about 5 minutes., Spread buttercream between layers and over top and sides of cake.
Nutrition Facts : Calories 593 calories, Fat 33g fat (21g saturated fat), Cholesterol 107mg cholesterol, Sodium 432mg sodium, Carbohydrate 72g carbohydrate (53g sugars, Fiber 4g fiber), Protein 5g protein.
CHOCOLATE BUTTERCREAM FROSTING (6-MINUTE RECIPE)
This American chocolate buttercream frosting is decadent, indulgent, and chocolatey. It has just the right amount of sweetness and is perfect for spreading or piping on cakes or Chocolate Cupcakes.
Provided by Natasha Kravchuk
Categories Easy
Time 6m
Number Of Ingredients 6
Steps:
- With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
- Add confectioners sugar, cocoa powder, 3 Tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt.
- Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another Tablespoon of heavy cream if needed to thin the frosting.
Nutrition Facts : Calories 275 kcal, Carbohydrate 32 g, Protein 1 g, Fat 17 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 46 mg, Sodium 53 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
BUTTERMILK LAYER CAKE
Though there is nothing wrong with a bakery cake - all those gorgeous piped roses! - there is really nothing better than a homemade cake. Homemade cakes say, "It is perfectly fine to stuff into my smallish home, play pin the tail on the donkey and leave with a loot bag holding edible bracelets and a plastic puzzle that will break in a week." Take back childhood, people! Here is a marvelous recipe adapted from "The Joy of Cooking," which calls out lustily for a chocolate frosting.
Provided by Jennifer Steinhauer
Categories easy, dessert
Time 1h20m
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease two 9-inch cake pans and set aside. Sift together the cake flour, baking powder, baking soda and salt; set aside. In a small bowl, whisk together the eggs and vanilla.
- Using a mixer on medium speed, beat the butter until creamy. Over the course of 3 minutes, beat in the sugar. Over 2 minutes, add the egg mixture. Reduce the speed to low and alternate adding the flour and buttermilk in three parts, scraping the bowl.
- Divide the batter between the pans and smooth the tops. Bake until light golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool for 10 minutes, then unmold onto a rack to cool completely before frosting.
- To frost cake, place 1 layer on a cake plate, rounded side down, trimming if necessary so it lies flat. Spread with a third of the frosting, top with the second layer and frost the remainder of the cake.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 205 milligrams, Sugar 23 grams, TransFat 0 grams
BASIC BUTTER LAYER CAKE
Please make certain that the eggs and butter are room temperature, and the milk is slightly warm not hot, this will make an extreme difference to the texture of the cake, please use cake flour and butter only for this recipe! If you prefer a more yellow colour cake you can always add in 1-2 drops of yellow food colouring if desired.
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 2 (9-inch) round cakes
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Lightly butter or use cooking spray on the sides and bottom two 9-inch round cake pans then line with parchment paper, then lightly butter once again.
- On medium-high speed of an electric mixer beat butter and sugar until pale and yellow (about 5 minutes).
- Add in the eggs and egg yolks; beat until thoroughly combined, then beat in vanilla until blended.
- In a small bowl sift together cake flour, baking powder and salt; at low speed add in the flour mixture into the creamed mixture alternating with the milk.
- Divide the batter equally between the two cake pans and spread to level.
- Bake for about 30 minutes or until cakes test done.
- Cool in pans for about 10 minutes, then remove to wire racks to cool completely before frosting.
Nutrition Facts : Calories 2511.8, Fat 113.8, SaturatedFat 66.8, Cholesterol 897.3, Sodium 1595.3, Carbohydrate 334.5, Fiber 3.8, Sugar 152.2, Protein 37.7
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- In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, 1-2 minutes. Add half of the powdered sugar and beat until well combined, then add the other half and beat until smooth. Add cocoa powder and beat until completely creamy and smooth. Beat in vanilla and melted chocolate until combined. Add heavy cream, a bit at a time, until desired consistency. Add more powdered sugar if necessary, until frosting is spreadable. Add a bit of salt, to taste, to cut sweetness.
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- Preheat the oven to 350°F. Grease and flour three 8-inch baking pans, lining the bottoms with parchment paper circles.
- In your stand mixer, whisk together the dry ingredients: sugar, flour, cocoa powder, baking soda and salt. Set aside.
- In a separate medium-sized bowl, whisk the eggs together with the vanilla extract. Then add the buttermilk and vegetable oil, whisking all the wet ingredients together.
- Next, pour the wet ingredients slowly into the dry ingredients while the mixer is beating at a low speed. Once all the wet ingredients have been added, increase the mixing speed to medium and mix until all the ingredients are combined, scraping down the bowl as needed.
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