Two Layer Cake Recipes

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TWO-LAYER CAKE



Two-Layer Cake image

Provided by Rose Levy Beranbaum

Categories     Cake     Milk/Cream     Mixer     Dairy     Egg     Dessert     Bake     Kid-Friendly     Vanilla     Cookie     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes a 9-inch round cake

Number Of Ingredients 20

For each layer, you'll need:
1/4 cup unsalted butter (1/2 stick), at room temperature
1/2 cup granulated sugar
1 egg
1/2 teaspoon pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cake flour or bleached flour
1/3 cup whole milk
Vanilla buttercream icing
1 cup unsalted butter (2 sticks), at room temperature
2 tablespoons vanilla extract
1/2 cup whole milk
32 ounces confectioners' sugar
Colored flower frosting
1 1/2 cups unsalted butter (3 sticks), at room temperature
1 tablespoon pure vanilla extract
1/2 cup plus 1 tablespoon whole milk
48 ounces confectioners' sugar
4 (or more) different shades of food coloring

Steps:

  • For the cake layers
  • 1. Preheat oven to 375°F. In a large bowl, stir together the butter and sugar until well combined.
  • 2. Add the egg and vanilla and mix thoroughly. Set aside.
  • 3. In a separate bowl, stir together the baking powder, salt, and flour.
  • 4. Sift the dry ingredients into the butter mixture and stir.
  • 5. Gradually add the milk and stir until the batter is smooth.
  • 6. Grease and flour two 9-inch baking pans, pour the batter in, and bake until a toothpick stuck into the center comes out clean, about 20 minutes. Remove
  • For vanilla buttercream icing
  • Beat the butter on high until light and fluffy. Add the vanilla and milk and beat while gradually adding the sugar. Cover and refrigerate. Bring to room temperature before frosting the cake.
  • For colored flower frosting
  • Beat the butter on high until light and fluffy. Add the vanilla and milk and beat while gradually adding the sugar. Beat again. Divide the mixture among four bowls and stir a couple of drops of food coloring into each. Cut the tips off disposable plastic pastry bags and insert metal flower tips. Fill each bag of the way with colored frosting, then cinch the open ends with rubber bands. To decorate as pictured above, squeeze rosettes onto a 9-inch parchment round and let the frosting set for a few minutes. Using a thin metal spatula, transfer the flowers from the parchment to the frosted cake.

BASIC WHITE TWO-LAYER CAKE AND WHITE BUTTERCREAM FROSTING RECIPE



Basic White Two-Layer Cake and White Buttercream Frosting Recipe image

This is hands-down the best made-from-scratch white cake recipe I have ever tried!

Provided by Camille Beckstrand

Categories     Dessert

Time 1h25m

Number Of Ingredients 14

3 cups cake flour
½ teaspoon salt
1 Tablespoon baking powder
1 cup unsalted butter (room temp)
2 cups sugar
1 cup milk (room temp)
1 ¼ teaspoons clear vanilla
¼ teaspoon almond extract
5 egg whites (room temp)
1 cup shortening
2 teaspoons clear vanilla
dash salt
7 cups powdered sugar
½ cup milk ((or heavy cream))

Steps:

  • Preheat your oven to 350 degrees and make sure that the rack is in the center of your oven. Spray two 8" round cake pans very generously with non-stick cooking spray (I used Baker's Joy ).
  • In a large bowl, mix together cake flour, salt, and baking powder; set bowl aside.
  • In another large bowl, cream the butter and sugar together on medium speed for about 2 minutes, or until it's light and fluffy (you can use a standing mixer or an electric hand mixer).
  • In a large measuring cup, combine the milk, vanilla, and almond extract.
  • Now it's time to add them all together! Add 1/3 of the flour mixture to the butter mixture and blend on a low speed for about 30 seconds. Add about 1/2 of the milk mixture and blend again. Add in half of what's left of the flour mixture and blend again. Add in the rest of the milk mixture, blend for a couple of seconds, then the remaining flour mixture and blend at a low speed until the ingredients are barely mixed together (don't over mix!).
  • In a separate bowl (or in your stand mixer using the whisk attachment), beat the egg whites on medium-high speed until they reach "firm peak stage" (a.k.a. when the whisk is held sideways, the peaks will hold and the ridges will be distinct - this took about five minutes of whisking for me!). Fold the egg whites into the cake batter.
  • Pour the cake batter evenly into the two prepared pans and bake them for 20-26 minutes (mine were done at 25), or until a toothpick inserted into the center comes out clean. Let the cakes cool for about 10 minutes, then carefully remove the cakes and let them finish cooling on wire racks.
  • Combine the shortening, vanilla, and salt in a large bowl (you can use a stand mixer with a paddle attachment or a hand mixer). Add the powdered sugar 1 cup at a time, alternating with the milk or heavy cream, and mix it together until you have used it all. If the frosting is too thick, add more milk. If the frosting is too thin, add more sugar.
  • Place one of your cooled, leveled cake layers on your cake stand . Using an offset spatula, place about 1/2 cup of frosting in the middle of the cake. Using your spatula, push the frosting out to the edges until the frosting is about 1/4"-1/2" thick (if you have a rotating cake stand, this step is really easy, but you can do it without it).
  • Place the second layer of cake on top. You will now create the crumb coat (a thin layer of frosting that seals in all the crumbs to make it easy to decorate). Using the offset spatula, spread the frosting that has spilled out from between the layers smoothly over the surface. Add more frosting as needed, just keep the layer thin and smooth.
  • Place about 1/2 cup of frosting on the top of the cake, pushing the frosting out to the edges until it's a smooth, flat surface.
  • Now place the spatula against the edges of the cake and smooth out the excess frosting pushed over from the top of the cake.
  • To help the cake firm up, stick it in the freezer for about 1-2 hours.
  • From here, drop 1/2 cup frosting on the center of the cake and push it out to the edges as you did before, making the surface nice and smooth.
  • Continue adding frosting to the top and edges of the cake until it's the smoothness and thickness you want. (Amanda says that the best way to get smooth frosting is to practice!)
  • From there, continue to add more frosting to the top and sides of the cake until it's completely covered. I topped mine off with sprinkles, but you could get fancy and add some frosting decorations

Nutrition Facts : Calories 830 kcal, Carbohydrate 128 g, Protein 6 g, Fat 34 g, SaturatedFat 15 g, TransFat 3 g, Cholesterol 44 mg, Sodium 242 mg, Fiber 1 g, Sugar 104 g, ServingSize 1 serving

CLASSIC VANILLA CAKE



Classic Vanilla Cake image

The name says it all: This is the one to serve at birthdays and other celebrations that call for the perfect version of a traditional American layer cake. The oil in the batter keeps the cake moist, and the simple American buttercream is sweet and fluffy.

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 12 servings

Number Of Ingredients 14

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 3/4 cups all-purpose flour, spooned and leveled, plus more for the pans
1 teaspoon baking powder
1 teaspoon fine salt
2 cups granulated sugar
1/2 cup vegetable oil
5 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup milk
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Pinch fine salt
3 1/4 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 cup milk

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
  • Whisk together the flour, baking powder and salt in a medium bowl; set aside.
  • Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
  • Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly between the prepared pans.
  • Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Rotate the pans about halfway through if they seem to be browning unevenly. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
  • For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).
  • To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.

LEMON LAYER CAKE FOR TWO



Lemon Layer Cake for Two image

This recipe is out of a cookbook called "Small-Batch Baking" by Debbie Maugans Nakos. All of the recipes in it make just enough cookies/cakes/breads/brownies for 2-4 people, which is nice if you don't like tons of leftovers to tempt you. The cookbook suggests baking cakes in two 14 or 14.5 ounce soup cans (economical), but I found that one 4 1/2-inch springform pan (like the one shown in my picture) works fine for a 2-layer cake (plus, they are made for baking and bake evenly). Also, a tiny jar (1.25 oz.) of lemon curd (also in the picture) works perfectly for this recipe. Both were purchased at World Market. I frosted this cake with half a recipe of Recipe #230253 (with minor modifications - see my review on that one), but I have included the author's frosting recipe as well. Enjoy!

Provided by Greeny4444

Categories     Dessert

Time 55m

Yield 1 4 1/2-inch cake, 2-3 serving(s)

Number Of Ingredients 12

cooking spray
1/2 cup all-purpose flour, sifted
3 tablespoons buttermilk
1/8 teaspoon baking soda
1 large egg yolk
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted and cooled
1/3 cup sugar
1/4 teaspoon salt
3 tablespoons store-bought lemon curd
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar

Steps:

  • Spray the inside of a 4 1/2-inch springform pan. Place it on a baking sheet for easier handling; set aside.
  • Place the buttermilk and baking soda in a small bowl, and whisk until the baking soda is dissolved. Add the egg yolk, vanilla, and melted butter, and whisk to combine.
  • Place the flour, sugar, and salt in a medium-size mixing bowl and whisk to blend well. Add the buttermilk mixture, and whisk just until blended and smooth.
  • Place the rack in the center of the oven, and preheat the oven to 350 degrees F.
  • Spoon the batter into the prepared pan. Bake the cake until a toothpick comes out clean, about 25-30 minutes.
  • Remove the baking sheet from the oven, and place the springform pan on a wire rack to cool for 15 minutes. After 15 minutes, take the cake out of the pan, and place it upright on the rack, letting it cool completely.
  • To make frosting: Place the cream and confectioners' sugar in a small mixing bowl and beat on high speed until firm peaks form (about 2 minutes).
  • Add half of the lemon curd and beat to mix.
  • To frost: Cut the cake in half horizontally. Place the bottom half cut-side up. Spread the remaining lemon curd on the cake bottom, and a small amount of frosting on top of that.
  • Place the other half of the cake, cut side down, on top of that. Frost the tops and sides of the cake.
  • Keep refrigerated for up to 6 hours, and let the cake return to room temperature before serving.

DOUBLE CHOCOLATE LAYER CAKE



Double Chocolate Layer Cake image

A rich, thick, completely double chocolate layer cake that is constructed from scratch. This is a cake that never gets old in any gathering.

Provided by BBASSO

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h25m

Yield 8

Number Of Ingredients 11

¾ cup unsalted butter
2 (1 ounce) squares unsweetened chocolate
2 ¼ cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon unsweetened cocoa powder
1 ¾ cups buttermilk, at room temperature
2 eggs
¾ cup heavy whipping cream
1 ½ cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  • Melt butter and unsweetened chocolate together in a saucepan over low heat, stirring constantly, about 5 minutes.
  • Combine flour, sugar, baking soda, salt, and cocoa powder in a large bowl of an electric mixer. Add melted chocolate mixture, buttermilk, and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
  • Bake in the preheated oven until cakes spring back when gently pressed, 25 to 30 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.
  • Meanwhile, bring cream just to a boil in a saucepan. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.
  • Place 1 cooled cake layer on a cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost the top and sides with remaining frosting.

Nutrition Facts : Calories 650 calories, Carbohydrate 85.3 g, Cholesterol 119.4 mg, Fat 32.8 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 690.2 mg, Sugar 55.5 g

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

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.

TWO-LAYER VICTORIA SPONGE CAKE



Two-Layer Victoria Sponge Cake image

A simple Victoria 2-layer sponge. First cake I ever made. Spread buttercream on one layer, jam on the other, and sandwich them together. I also iced mine with a white marshmallow-type icing and decorated it, but that's not traditional or necessary - you can just sprinkle some sugar on top. I'm not an expert baker and tend not to measure my ingredients exactly so feel free to vary the ingredients.

Provided by StarSparkle

Categories     Desserts     Cakes     Sponge Cake Recipes

Time 1h5m

Yield 8

Number Of Ingredients 6

1 cup white sugar
½ cup butter, softened
1 cup all-purpose flour
2 ¼ teaspoons baking powder
2 teaspoons vanilla extract
2 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Beat sugar and butter together in a large bowl with an electric mixture until creamy. Sift in flour. Add baking powder and vanilla; beat until well-blended. Add eggs; beat until batter is smooth. Divide batter between two 9-inch nonstick round pans.
  • Bake in the preheated oven until cake layers rise and turn golden, about 25 minutes. Invert onto wire racks and cool completely, about 30 minutes.

Nutrition Facts : Calories 277 calories, Carbohydrate 37.5 g, Cholesterol 77 mg, Fat 12.9 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 7.7 g, Sodium 236.8 mg, Sugar 25.3 g

TWO LAYERED BIRTHDAY CAKE



Two Layered Birthday Cake image

Extra- delicious Two layered Birthday Cake.... Taken from: http://totallyfreerecipes.blogspot.com/2011/06/two-layered-birthday-cake.html

Provided by suzan_33333

Categories     Dessert

Time 55m

Yield 24 pieces, 4-6 serving(s)

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1 3/4 cups sugar
170 g butter or 170 g margarine, softened
2/3 cup baking cocoa
1 1/4 cups water
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon baking powder
2 large eggs
strawberry
chocolate fudge frosting
chocolate, to sprinkle

Steps:

  • Heat oven to 350 f. grease bottom and sides of two 9-inch round pans with butter.
  • In a large bowl beat all ingredients except frosting and strawberries with electric mixer.
  • Bake pans for 30-35 minutes, or until toothpick inserted in center comes out clean. Cool pans for 10 minutes. Remove from pans to wire rack and cool completely.
  • Cover first cake with frosting then add some sliced strawberries, cover the bottom of the second cake with frosting and place on top of the first cake. Then cover both cakes completely with frosting, grate chocolate on top and add strawberries for decoration.

Nutrition Facts : Calories 969.1, Fat 39.3, SaturatedFat 23.8, Cholesterol 183.8, Sodium 1342.1, Carbohydrate 149.8, Fiber 6.7, Sugar 88, Protein 13.6

2-LAYER TRES LECHES CAKE RECIPE BY TASTY



2-Layer Tres Leches Cake Recipe by Tasty image

So, you've been tasked with baking a cake. Think beyond the usual suspects - angel food, carrot cake, even red velvet - and opt for something totally original, like this two-layer tres leches cake. This traditional Mexican dessert is topped with whipped cream and drizzled with a mixture of evaporated, condensed, and coconut milk. It's surprisingly easy, but it looks (and tastes) very impressive.

Provided by Betsy Carter

Categories     Desserts

Time 25m

Yield 8 servings

Number Of Ingredients 15

1 ¾ cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon kosher salt
¼ teaspoon ground cinnamon
6 large eggs
1 ¼ cups granulated sugar
¼ cup whole milk
½ teaspoon vanilla extract
nonstick cooking spray, for greasing
½ cup evaporated milk
½ cup coconut milk
14 oz condensed milk, 1 can
2 cups heavy whipping cream
¼ cup powdered sugar
assorted berry, for serving, optional

Steps:

  • Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.
  • In a separate large bowl, beat the eggs and sugar together with an electric mixer until light, fluffy, and nearly doubled in size, 6-8 minutes.
  • Using a spatula, gently fold in the flour mixture until just combined (some streaks of flour are okay).
  • Preheat the oven to 350°F (180°C).
  • Combine the milk and vanilla extract in a liquid measuring cup or small bowl, then gently fold into the batter, mixing just to blend.
  • Spray 2 9-inch (23 cm) round cake pans with nonstick cooking spray. Divide the batter between the pans.
  • Bake until the cakes are golden brown around the edges and spring back slightly when pressed in the center, about 20-25 minutes.
  • While the cakes are baking, combine the evaporated milk, coconut milk and condensed milk in a liquid measuring cup or small bowl and whisk to blend.
  • Once the cakes are done, immediately remove the cakes from the pans and invert them onto a wire rack or baking sheet. Cool for 2 minutes. Then, poke the cakes all over with a fork.
  • Return the cakes to the pans. Drizzle the condensed milk mixture over the cakes, letting it soak in. Let sit for 15 minutes.
  • In a medium bowl, whip the heavy cream and powdered sugar with an electric hand mixer until stiff peaks form.
  • Carefully transfer one of the cakes to a cake stand.
  • Spread a layer of the whipped cream over the cake. Place the other cake on top and spread with the remaining whipped cream.
  • Decorate with berries, if desired.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 650 calories, Carbohydrate 70 grams, Fat 39 grams, Fiber 0 grams, Protein 15 grams, Sugar 53 grams

TWO-TIER STACKED CAKE



Two-Tier Stacked Cake image

Everything you need to know to keep stacked cakes from collapsing on each other.

Provided by Ana Calderone

Categories     dessert

Time 2h

Yield one 2-tier cake

Number Of Ingredients 10

Nonstick cooking spray
Three 15.25-ounce boxes classic yellow cake mixes
3 cups water
1 cup vegetable oil
9 large eggs
3 pounds (6 sticks) unsalted butter, at room temperature
6 pounds confectioners' sugar
3 tablespoons pure vanilla extract or vanilla powder
3/4 teaspoon sea salt
4 to 5 drops pink food coloring gel

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of three 6-inch cake pans with cooking spray. Grease the bottom and sides of three 9-inch cake pans with cooking spray.
  • For the 6-inch cakes: Place 1 box cake mix, 1 cup water, 1/3 cup vegetable oil and 3 eggs in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 30 seconds. Increase the speed to medium for 2 minutes. Divide the batter among the prepared 6-inch pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a wire rack.
  • For the 9-inch cakes: Place the remaining 2 boxes cake mix, 2 cups water, 2/3 cup vegetable oil and 6 eggs in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 30 seconds. Increase the speed to medium for 2 minutes. Divide the batter among the prepared 9-inch pans and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely on a wire rack.
  • For the buttercream: Beat the butter in the bowl of a stand mixer fitted with a paddle attachment on high speed until fluffy, about 2 minutes. With the mixer on low speed, gradually add the confectioners' sugar and milk, 1 tablespoon at a time, alternating between the two until no lumps remain. Add the vanilla and salt and mix until incorporated. Transfer the buttercream to a piping bag fitted with a 2D tip.
  • Place one 9-inch cake layer on a 10-inch cardboard round and place on a rotating cake stand. Pipe 1 to 1 1/2 cups buttercream on top and use an offset spatula to spread into an even layer. Place a second 9-inch cake layer on top of the buttercream and pipe another 1 1/2 cups buttercream on top. Spread into an even layer, then top with the last 9-inch cake layer.
  • To apply a crumb coat, pipe about 2 cups buttercream on the top and sides of the cake and use an offset spatula or bench scraper to make smooth. Remove excess buttercream and scrape into a bowl. Transfer cake to the refrigerator and chill for 30 minutes.
  • Repeat the process with the 6-inch cakes and chill.
  • Remove the cakes from the refrigerator.
  • Press a 6-inch cardboard round in the center of the 9-inch cake to make an outline. Remove the cardboard. Push 1 cake dowel or bubble tea straw into the cake within the outline you just made.
  • Make a line with an edible pen where the top of the cake hits the dowel. Remove the dowel and cut at the line. Use the cut dowel as a model to cut 3 more. Push the 4 dowels evenly into the cake within the outline.
  • Gently place the 6-inch cake on top of the dowels. Thread a long dowel through both cakes. Cover the top of the wooden dowel with frosting.
  • Using a small round tip, pipe more buttercream in the gap between the cakes, or smooth with a spatula.

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TWO LAYER CAKE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Two Layer Cake are provided here for you to discover and enjoy. Healthy Menu. Healthy Recipes With Greek Yogurt Low Calorie Muffin Recipes Healthy Healthy Breakfast Muffins Low Calorie ...
From recipeshappy.com
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LAYER CAKE RECIPES - BETTYCROCKER.COM
Layer Cake Recipes. These gorgeous layer cakes are complete showstoppers. From birthday parties to bridal showers and every festivity in between, these impressive layer cakes are the perfect addition to any dessert table. 1. 2. 3.
From bettycrocker.com
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LAYERED CARROT CAKE FROM SCRATCH - BEST EVER!! - KITCHEN DIVAS
Preheat the oven to 350°F. Spray two 9-inch cake pans with baking spray. Using a pastry brush, spread the spray all over the inside of the pans to evenly coat or cover the bottom of the pan with parchment paper. Set aside. In a large bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg, and cloves.
From kitchendivas.com
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HOW TO BAKE A TWO LAYER CAKE: 7 STEPS (WITH PICTURES) - WIKIHOW
2021-05-06 1. Frost one piece of the cake on the top side only. You can use frosting, whipped cream, preserves, jelly/jam, melted marshmallows and other sweet items to spread on the cake top as filling instead. Choose whatever goes well with the flavor and texture of the cake.
From wikihow.com
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CHOCOLATE LAYER CAKE FOR 2 - GLUTEN FREE RECIPES
Chocolate Layer Cake This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, shortening, milk, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.
From fooddiez.com
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74 EASY AND TASTY 2 LAYER CAKE RECIPES BY HOME COOKS
2 layer cake recipes (74) Layer Cake No 2 from Rumford's Complete Cookbook 194 adapted by flour (for Passover 2 cups Matzo cake meal) • salt • Rumford's Baking Powder (for Passover change to 1 tsp kosher for Passover baking powder) • eggs or 4 oz egg whites • sugar • water or milk • flavoring extract.
From cookpad.com
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HOW TO STACK A 2-LAYER CAKE | BON APPéTIT
2021-03-29 Place the long edge of the ruler or bench scraper flush against the side of the cake after you’ve added buttercream, resting the bottom …
From bonappetit.com
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DUNCAN HINES DOUBLE-LAYER PINEAPPLE UPSIDE-DOWN CAKE RECIPE
2021-09-29 1 cup water. 3 eggs. 1/2 cup vegetable oil. 3/4 cup heavy whipping cream. 1/4 cup coconut rum (like Malibu) 1/3 cup Easy Vanilla Buttercream Frosting or Duncan Hines Classic Creamy Vanilla Frosting. Nancy’s Tip: The coconut rum liquor is optional, and the cake will still be delicious if you decide to omit it.
From tasteofhome.com
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MY VERY BEST VANILLA CAKE - STAYS MOIST 4 DAYS! | RECIPETIN EATS
2020-08-28 Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven. Grease 2 x 20cm / 8” cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
From recipetineats.com
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TWO-LAYER CLASSIC VANILLA CAKE RECIPE | CHATELAINE
Remove parchment. Cool completely, 1 hour. BEAT 1 cup butter in a large bowl, with an electric mixer on medium, until creamy, 1 min. Add 1 tsp vanilla and 1 cup icing sugar. Beat for 1 …
From chatelaine.com
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CLASSIC WHITE LAYER CAKE (FROM SCRATCH!) - AVERIE COOKS
2021-05-26 In a separate large bowl, whisk together the cake flour, baking powder, sea salt, and set that aside as well. To the bowl of stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, add the butter and sugar, beat until light and fluffy. This takes about 3 minutes on medium speed.
From averiecooks.com
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11 LAYER CAKE FILLING RECIPES - WICKED GOODIES
11 Layer Cake Filling Recipes. This is a continuation of the article, Streamlined Layer Cake Filling Menu. All 11 of the cake filling ideas listed here are use these two buttercream frosting recipes as their base. Buttercream Base Recipes. This is an example of a streamlined cake menu that you can use to help boost the productivity of your ...
From wickedgoodies.com
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LAYER CAKE RECIPES | BBC GOOD FOOD
Triple chocolate & peanut butter layer cake. A star rating of 4.4 out of 5. 28 ratings. Make a showstopping cake this Easter. Top chocolate sponge with peanut butter frosting, ganache drip, pretzel bark and chocolate eggs for a divine dessert.
From bbcgoodfood.com
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6 INCH CAKE RECIPES - DESSERT FOR TWO
2020-07-31 Instructions. Preheat the oven to 350, and spray a 6" round cake pan with 2" sides with cooking spray. Line the bottom of the pan with a round of parchment paper. In a medium-size bowl, beat together the butter and sugar with an electric mixer. Beat very well, about 1-2 minutes.
From dessertfortwo.com
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2 LAYER YELLOW CAKE RECIPE FROM SCRATCH: OPTIMAL RESOLUTION LIST ...
This cake batter is best for a 2 layer 9-inch cake. This recipe yields about 5-6 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions.You can bake this yellow cake in a 9×13 inch baking pan, but I found it tasted on the heavier side. More Info At sallysbakingaddiction.com ›› Miso Barbecue Eggplant Recipe Ralph's Bakery Cakes Eyeball …
From recipeschoice.com
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MOIST VANILLA LAYER CAKE RECIPE - LIFE LOVE AND SUGAR
2018-01-31 Preheat oven to 350°F (176°C). Mix dry ingredients: Combine the flour, baking powder and salt in a medium sized bowl and set aside. Cream butter and sugar: Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes.
From lifeloveandsugar.com
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THE BEST VANILLA CAKE I'VE EVER HAD - SALLY'S BAKING ADDICTION
2019-01-08 Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides.
From sallysbakingaddiction.com
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HOW TO MAKE THE BEST COCONUT CAKE - ABOUT A MOM
2022-01-26 2 Layer Coconut Cake Recipe. You’re going to love this 2 layer coconut cake recipe! This two layer coconut cake recipe will have you wondering why you ever bought boxed mixes before! The best part about this recipe is that it uses simple ingredients that are easy to find at your local grocery store. Skip the store bought frosting and make this simple …
From aboutamom.com
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FROSTING A TWO LAYER CAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com
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2 LAYER BANANA CAKE RECIPE - THERESCIPES.INFO
Preheat oven and butter and line cake pans. In a bowl whisk together flour, baking soda and salt. Mash bananas with 1 tsp lemon juice. In a stand mixer whip together butter, 2 Tbsp vegetable oil, sugars until pale and fluffy. Stir in remaining 2 Tbsp vegetable oil then blend in eggs one at a time. Stir in vanilla and mashed bananas.
From therecipes.info
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WHITE LAYER CAKE RECIPE - THE SPRUCE EATS
2022-04-25 Gather the ingredients. Preheat the oven to 350 F. Grease and flour two 9" round layer cake pans with unsalted butter or solid shortening, and line the bottoms with waxed paper; set aside. Sift the flour, sugar, baking powder, and salt into a large mixer bowl. Add the butter, milk and vanilla.
From thespruceeats.com
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EASY CHOCOLATE LAYER CAKE | PRETTY. SIMPLE. SWEET.
2014-11-14 Preheat oven to 350F/180C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess. In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.
From prettysimplesweet.com
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EASY 2 LAYER CAKE RECIPES - CREATE THE MOST AMAZING DISHES
best www.realsimple.com. Heat oven to 350º F. Butter two 8- or 9-inch round cake pans and line the bottom of each with a round of parchment paper. Step 2 In a large bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, baking soda, and salt. Step 3 In a small saucepan, combine the butter and 1 cup water and bring to a ...
From recipeshappy.com
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DOUBLE-CHOCOLATE LAYER CAKE RECIPE - INA GARTEN | FOOD & WINE
Step 1. In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set …
From foodandwine.com
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40 LAYERED CAKE RECIPES YOU'LL LOVE | TASTE OF HOME

From tasteofhome.com
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Top Asked Questions

What is the best way to make a cake layer?
For the cake layers 1. Preheat oven to 375°F. In a large bowl, stir together the butter and sugar until well combined. 2. Add the egg and vanilla and mix thoroughly. Set aside. 3. In a separate bowl, stir together the baking powder, salt, and flour. 4. Sift the dry ingredients into the butter mixture and stir.
What is a layer cake?
Layer cakes are double (or triple) the fun and look much more impressive than a regular cake. These layer cake recipes are sure to steal the show at the next birthday party.
Is it OK to bake a 2 Layer Cake?
There's something special about a two-layer cake—tender layers of cake with a sweet filling and beautiful frosting—that's hard to beat. The good news is that you can bake a 2 layer cake even if you're pretty new to baking. We'll help you figure out how to make even layers and how to stack your cakes perfectly.
What is the recipe for a light chocolate cake?
Directions. Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla...

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