Cold Cake Recipes

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COLD OVEN POUNDCAKE



Cold Oven Poundcake image

Provided by Trisha Yearwood

Time 2h

Yield 10 servings

Number Of Ingredients 6

1 cup (2 sticks) butter, at room temperature
3 cups sugar
6 large eggs, at room temperature
3 cups all-purpose flour, sifted
1 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.
  • Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well.
  • Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.

COLD OVEN POUND CAKE



Cold Oven Pound Cake image

Make and share this Cold Oven Pound Cake recipe from Food.com.

Provided by TansGram

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 9

6 eggs
3 cups sugar
3 cups flour
1 cup milk
1 cup butter, softened
1/2 cup Crisco
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons flavoring, of choice

Steps:

  • Do not preheat oven!
  • Mix Crisco and butter; add sugar and eggs, one at a time, and milk.
  • Beat after each ingredient and egg is added.
  • Add flour, baking powder and salt to mixture.
  • Add flavoring.
  • Bake 1 hour and 10 minutes at 350°.

COLD OVEN POUND CAKE



Cold Oven Pound Cake image

An old-fashioned pound cake that goes into a cold oven before baking.

Provided by Etta Coates

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 7

1 cup margarine
½ cup shortening
3 cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
1 cup milk
3 cups all-purpose flour

Steps:

  • Do not preheat oven. Grease and flour a 10 inch tube pan.
  • In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour alternately with the milk. Pour batter into prepared pan.
  • Place cake in cold oven, then set the temperature to 300 degrees F (150 degrees C). Bake for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 409.5 calories, Carbohydrate 56.3 g, Cholesterol 36.1 mg, Fat 19.1 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 4.1 g, Sodium 151.3 mg, Sugar 38.5 g

COLD CAKE



Cold Cake image

It look like cake, and in fact its a cake, but the test is marvelous you would love to make, eat and serve again and again

Provided by Somi4020

Categories     Dessert

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 6

250 g condensed milk
250 g fresh cream
85 g jelly
20 Marie biscuits
50 g butter
3 bananas

Steps:

  • Take any appropriate pot one low flame and fill it 3/4 water drope the Condensed Milk cane in it and keep boiling 3 hours. (the water should be enough till 3 hours).
  • After that take the biscuits and break them roughly with hands to make them Crumbs (but try to keep theme in same size).
  • Melt the Butter and mix into biscuit Crumbs.
  • Make the jelly as per given instruction by manufacturer (on packet) and keep it in fridge.
  • Make the Bananas slices (Rings).
  • Take a transparent glass tray and spread the first layer with Banana rings, than Biscuits crumbs, than spread the Condensed Milk layer, than Fresh Cream layer, and keep the try in Fridge for half hour.
  • After chilled garnish with already chilled jelly and serve it after Chill.

Nutrition Facts : Calories 417.2, Fat 26, SaturatedFat 16.2, Cholesterol 89.1, Sodium 120.2, Carbohydrate 44.6, Fiber 1.6, Sugar 35.3, Protein 4.9

COLD OVEN POUND CAKE



Cold Oven Pound Cake image

Cold oven pound cake bakes slowly as the oven temperature rises, allowing more time for leavening. The result is the fluffiest pound cake you've ever had.

Provided by Cheryl Day

Yield Serves 12 to 16

Number Of Ingredients 9

3½ cups (438 g) unbleached all-purpose flour
1 tsp. (4 g) baking powder, preferably aluminum-free
1 tsp. fine sea salt
1 ½ cups (355 ml) whole milk
2 tsp. pure vanilla extract
3 sticks (340 g) unsalted butter, at room temperature
3 cups (600 g) granulated sugar
6 large (300 g) eggs, at room temperature
Confectioners' sugar for dusting (optional)

Steps:

  • Butter a 10-inch (25 cm) Bundt pan, making sure to get into all the crevices. Lightly dust the pan with flour, tapping the pan on the counter to shake out the excess.
  • In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In a large measuring cup or small bowl, mix together the milk and vanilla.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter on medium-high speed until very light and fluffy, about 3 minutes.
  • Turn the speed down to low and gradually add the sugar. Then increase the speed to medium-high and continue beating for 2 to 3 minutes, until the mixture is very light and fluffy.
  • Reduce the speed to low again and add the eggs one (50 g) at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary.
  • Add the flour mixture in thirds, alternating with the milk mixture, beginning and ending with the flour and scraping down the sides and bottom of the bowl as necessary.
  • Remove the bowl from the mixer stand (if using) and, using the rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Pour the batter into the prepared pan and spread evenly with a spatula.
  • Place the pan on the middle rack of the cold oven and set the oven temperature to 325°F (165°C). Bake for 60 to 70 minutes, until the cake is golden on top; a cake tester inserted in the center should come out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then invert it onto another rack, turn right side up, and let cool completely.
  • Dust the cooled cake generously with confectioners' sugar, if desired. The cake can be stored in an airtight container at room temperature for up to 5 days.

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Top Asked Questions

How to make cold cake?
Treat yourself with the sumptuous Cold cake prepared by a heavenly blend of cocoa powder, eggs, crushed biscuits and chopped nuts. Relish cold cake with any hot or cold beverage of choice. Cold Cake recipe - How to make Cold Cake. Tags. In a bowl,mix egg cocoa powder,sugar and vanilla essence. Put this mixture in a pan of hot water to melt.
How do you make white cold water cake with frosting?
White cold water cake with fluffy 7 minute frosting. Simple flavors, but so so good! Grease and flour 2 8" round cake pans. Preheat the oven to 350º Fahrenheit. In the bowl of a stand mixer, beat egg whites with baking powder until stiff peaks form. In a separate bowl, cream sugar with shortening until smooth.
What kind of cake is made with cold water?
This White Cold Water Cake is another. This simply sweet two layer white cake is an amazing flavor and soft texture. All thanks to the cold water you add to the cake batter. Let’s talk about this vintage cake recipe! Fluffy 7 minute frosting…or choose your favorite frosting! What does cold water do for cake?
How to make a perfect homemade homemade chocolate cake?
Preheat the oven to 350º Fahrenheit. In the bowl of a stand mixer, beat egg whites with baking powder until stiff peaks form. In a separate bowl, cream sugar with shortening until smooth. Add cold water, vanilla, flour, and pinch of salt. Mix well. Fold in whipped egg whites gently. Make sure they are completely incorporated.

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