Magnolia Bakerys Devils Food Cake With Fluffy Coconut Icing Recipes

MAGNOLIA BAKERY'S BUTTERCREAM VANILLA ICING

Steps:

• Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months.

MAGNOLIA BAKERY VANILLA BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.

MAGNOLIA BAKERY'S VANILLA BIRTHDAY CAKE AND FROSTING

Steps:

• Preheat oven to 350°.
• Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• Add the sugar gradually and beat until fluffy, about 3 minutes.
• Add the eggs one at a time, beating well after each addition.
• Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
• Divide batter among the cake pans.
• Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
• Let cakes cool in the pans for 10 minutes.
• Remove from pans and cool completely on wire rack.
• If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
• Spoon the batter into the cups about three-quarters full.
• Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
• Remove cupcakes from pans and cool completely on a rack before icing.
• When cake has cooled, ice between the layers, then ice top and sides of cake.
• To make the icing - place the butter in a large mixing bowl.
• Add 4 cups of the sugar and then the milk and vanilla.
• Beat until smooth and creamy.
• Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
• If desired, add a few drops of food coloring and mix thoroughly.
• Use and store icing at room temperature, as icing will set if chilled.
• Can store in an airtight container for up to three days.

DEVIL'S FOOD CAKE WITH FLUFFY FROSTING

Steps:

• Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment; butter parchment and dust pans with cocoa.
• Whisk boiling water into cocoa until smooth; whisk in sour cream. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
• In a large bowl, using a mixer, beat butter and 2 1/4 cups sugar on medium-high until fluffy and pale yellow. Beat in whole eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions cocoa mixture, and beat until combined. Fold in 4 teaspoons vanilla.
• Divide batter among pans. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes, rotating pans halfway through. Transfer pans to wire racks and let cool completely. Remove cakes from pans and discard parchment. Trim cakes if desired.
• In a heatproof bowl set over (not in) a pan of simmering water, whisk together remaining 1 1/2 cups sugar, egg whites, and corn syrup until sugar is dissolved. Remove from heat; using mixer, beat on high until stiff, fluffy peaks form, about 5 minutes. Fold in remaining 1 teaspoon vanilla.
• Transfer a cake layer to a serving plate and top with 1 cup frosting. Stack second cake on top and cover top and sides with remaining frosting.

MAGNOLIA BAKERY'S DEVIL'S FOOD CAKE WITH FLUFFY COCONUT ICING

Steps:

• Make Cake: Grease and flour three 9x2" round cake pans and line bottoms with waxed paper; set aside.
• Sift dry ingredients and set aside.
• Using medium speed of mixer, cream butter until smooth.
• Add sugar and beat until fluffy for 3 minutes.
• In separate bowl, beat egg yolks until thick and lemon colored for 2 minutes.
• Add beaten yolks to butter mix and beat well.
• Add chocolate, mixing well.
• Add dry ingredients in thirds, alternating with milk and vanilla.
• With each addition, beat until well mixed, but do not overbeat.
• Using a spatula, scrape down bowl, making sure ingredients are well blended and batter is smooth.
• In separate bowl, beat egg whites on high to soft peaks.
• Gently fold into batter.
• Divide batter into pans and bake at 350º for 30 to 35 minutes.
• Cool in pans 10 minutes.
• Remove from pans and cool completely on wire rack.
• Make Icing: Combine egg whites, sugar, water, corn syrup, salt in top of double boiler.
• Place over rapidly boiling water.
• Using high speed, beat constantly 6 to 8 minutes, or until icing stands in soft peaks.
• Remove from heat, add vanilla and beat 1 minute, or until icing has desired spreading consistency.
• Use immediately.
• On cooled cake, ice between layers, then ice top and sides of cake with seven minute icing.
• Sprinkle top and sides generously with coconut.

CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE

Steps:

• Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
• Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
• Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

SPICED DEVIL'S FOOD CAKE

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add vanilla. , Sift together all dry ingredients; add to creamed mixture alternately with buttermilk. Pour into 2 greased and floured 9-in. round baking pans. , Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on wire racks for 10 minutes before removing from pans., In a small bowl, combine all icing ingredients except nuts. Spread frosting between layers and over the top and sides of cake. If desired, top with almonds.