Layer Cake Recipes

POLISH CHOCOLATE & WALNUT CAKE

Polish chocolate & walnut cake image

This deliciously delicate chocolate layer cake is a truly showstopping bake. Stack up chocolate sponge, chocolate glaze and crunchy walnuts

Provided by Moje Gotowanie team

Categories Dessert

Time 2h25m

Number Of Ingredients 11

Ingredients

150g plain flour, plus 1 tbsp
50g cocoa
8 eggs, separated, at room temperature
200g caster sugar
5 eggs whites
200g caster sugar
250g walnuts, chopped, plus a handful to decorate
1 tbsp plain flour
1 tbsp potato starch
100g double cream
100g chocolate, chopped

Steps:

Heat the oven to 170C/150C fan/gas 3½. Line a 30 x 22cm shallow baking tin with baking parchment. Sift the flour and mix it with cocoa, then set aside. Beat the egg whites until stiff, then add the sugar to them in small batches. Add the egg yolks, one by one, whisking constantly. Tip in the flour mixture and gently fold everything together with a spatula. Pour the prepared batter into the lined tin and bake for 35 mins. Cool for 5 mins, remove from the tin and re-line the tin with baking parchment.
To make the meringue, whisk the whites until stiff, then gradually whisk in the sugar, one tablespoon at a time. When you have a stiff and shiny meringue, fold in the finely chopped walnuts, flour and star t ch. Spread the mixture into the re-lined tin and cook for 40 mins on the same heat. Remove from the oven and leave to cool.
For the chocolate glaze, heat the cream over low heat, then remove from the heat, pour the chopped chocolate into it and mix it until it melts and becomes shiny.
Cut the cooled chocolate sponge cake and meringue into two layers. Put the nut meringue on top of the bottom layer of sponge and sprinkle on some of the reserved walnuts. Add another layer of meringue and then the upper layer of chocolate sponge cake and cover the top with chocolate glaze. Decorate with walnuts. Put the finished cake in the fridge for 1-2 hrs before serving.

SIMPLE LAYER CAKE WITH VANILLA FROSTING

Simple Layer Cake with Vanilla Frosting image

This easy all-purpose yellow cake takes just a bit longer to make than one from a packaged mix, but it's worth it.

Provided by Martha Stewart

Categories Cake Recipes

Time 2h

Yield Makes one 8-inch layer cake

Number Of Ingredients 14

Ingredients

1 stick unsalted butter, softened, plus more for cake pans and parchment
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 cup whole milk
1 teaspoon pure vanilla extract
1 stick unsalted butter, softened
4 ounces cream cheese, room temperature
5 cups confectioner's sugar
1/4 teaspoon fine salt
1/4 cup whole milk
1/2 teaspoon pure vanilla extract

Steps:

Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.
Divide batter between pans; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.
Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.

BAKERY THREE LAYER CAKE

Bakery Three Layer Cake image

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

Ingredients

1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter, softened
1/2 cup vegetable oil
1/2 cup shortening (room temperature)
4 egg yolks
1/2 teaspoon almond extract
2 teaspoons vanilla
2 cups all-purpose flour
4 egg whites (room temperature)

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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