Ultimate Layer Cake Recipes

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ULTIMATE VANILLA CAKE



Ultimate Vanilla Cake image

Provided by Food Network Kitchen

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 15

2 sticks unsalted butter, at room temperature
Pinch of salt
3 cups confectioners' sugar
1 tablespoon vanilla extract
1 to 2 tablespoons milk
Basic Vanilla Cake, recipe follows, baked and cooled
Sprinkles, for decorating
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Steps:

  • Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the vanilla, increase the mixer speed to medium high and beat until thick, about 2 more minutes. Add the milk a little at a time and beat until the frosting is spreadable but not runny.
  • Assemble the cake: Put 1 cake layer on a platter; spread 1 cup frosting on top. Top with the second cake layer, then cover the whole cake with the remaining frosting. Decorate with sprinkles.
  • Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
  • Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
  • Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
  • Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

ULTIMATE CHOCOLATE CAKE



Ultimate Chocolate Cake image

This deep, rich confection topped with fudgy frosting is ideal for special occasions or simply for chocolate lovers. Martha's uses Valrhona cocoa powder; for best results, use the highest-quality ingredients you can find. For an impressive presentation, let the layers cool completely before assembling, dust off any loose crumbs, and use the better layer for the top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes two 8-inch layers

Number Of Ingredients 11

1 cup Valrhona cocoa powder, plus more for dusting
3/4 cup strong coffee, boiling
1 cup milk, room temperature
2 3/4 cups cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, room temperature
Ultimate Chocolate Frosting

Steps:

  • Place rack in middle of the oven. Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder; tap out excess. Sift cocoa; whisk in boiling coffee and milk. Let cool. Sift together cake flour, baking soda, and salt. Set aside.
  • Using a rubber spatula, mix the butter in a large bowl until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add the eggs one at a time, stirring well after each addition. Pour in the cooled cocoa mixture. Mix until fully incorporated.
  • Add the sifted dry ingredients to the chocolate mixture, stirring until just combined. Pour the batter into the prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate the pans, and bake for an additional 15 minutes, until a cake tester comes out clean when inserted into the center.
  • Remove the cakes from the oven, and allow to cool in pans for 15 minutes on a cooling rack. Carefully run a small offset spatula around the edge of the cakes to loosen them from the pan. Remove cakes from pans, and invert onto a wire rack. Let cool completely, about 1 hour.
  • To assemble, using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the cake stand. Spread with 3/4 cup of frosting. Top with the remaining layer, bottom side up. Using a swirling motion, cover the outside of cake with the remaining frosting. Remove parchment-paper strips.

ULTIMATE LAYER CAKE



Ultimate Layer Cake image

Provided by Sandra Lee

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 18

Cooking spray
1 box dark chocolate cake
1 cup chocolate milk
1/2 cup canola oil
6 eggs
1 box milk chocolate cake
1 cup cream soda
1 stick unsalted butter, softened
2/3 cup cream cheese, softened
1 1/2 cups confectioners' sugar
1 tablespoon cocoa powder
1 tablespoon chocolate milk
1 cup confectioners' sugar
1/4 cup cocoa powder
1 cup chocolate fudge sundae topping
One 10-ounce bag semisweet chocolate chips
2/3 cup heavy cream
1 tablespoon light corn syrup

Steps:

  • For the cakes: Preheat the oven to 350 degrees F. Grease four 12- by 8- by 1-inch baking pans with cooking spray and line with parchment paper.
  • Prepare the dark chocolate cake according to package directions, using 1/4 cup canola oil and 3 eggs, and substituting the chocolate milk for the liquid. Bake in 2 of the prepared pans. Cool and remove the cakes from the pans.
  • Prepare the milk chocolate cake according to package directions, using the remaining 1/4 cup canola oil and 3 eggs, and substituting the cream soda for the liquid. Bake in the remaining 2 pans. Cool and remove the cakes from the pans.
  • While the cakes are baking, make the frostings.
  • For the milk chocolate frosting: Using an electric hand mixer, beat together the softened butter, softened cream cheese, confectioners' sugar, cocoa powder and chocolate milk.
  • For the dark chocolate frosting: Using an electric hand mixer, beat together the softened butter, confectioners' sugar, cocoa powder and chocolate fudge sundae topping.
  • For the chocolate glaze: Place the chocolate chips in a medium microwave-safe bowl and set aside. In a small saucepan, combine the cream and corn syrup. Cook over medium heat just until boiling. Pour over chocolate chips and stir until completely smooth. If not completely smooth, microwave on medium setting (50 percent power) for 2 minutes. Cool about 5 minutes or until the mixture thickens.
  • Cut each cake in half horizontally, to make 8 even layers. Place a dark cake layer onto a serving platter and frost the top only with some dark chocolate frosting. Place a milk chocolate cake layer on top and frost the top only with the milk chocolate frosting. Continue until you have 8 layers. Don't frost the top layer. Carefully pour the glaze over the cake, coating the top and letting it drip down the sides.

ULTIMATE LEMON LAYER CAKE



Ultimate Lemon Layer Cake image

I love lemon cakes, pies, cookies, etc. This cake is the best! It comes from Cook's Illustrated Magazine, Mar/Apr 07 edition. As always, they area very precise with their directions, so they might be long, but don't be put off by that. The filling can be made a day ahead, it does get a little stiff, just stir it to loosen it up a bit. Chill leftovers.

Provided by SweetSueAl

Categories     Dessert

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 20

1 cup fresh lemon juice, about 6 lemons (no bottled, please)
1 teaspoon unflavored gelatin, plain
1 1/2 cups granulated sugar
1/8 teaspoon salt
4 large eggs
6 large egg yolks, from large eggs (reserve egg whites for cake)
8 tablespoons unsalted butter, cut into 1/2 inch cubes and frozen
2 1/4 cups cake flour
1 cup whole milk, room temperature
6 egg whites, room temperature
2 teaspoons vanilla extract
1 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, softened, but still cool
2 large egg whites, from large eggs
1 cup granulated sugar
1/4 cup water
1 tablespoon fresh lemon juice (again, no bottled)
1 tablespoon corn syrup

Steps:

  • Filling: Measure 1 tablespoon lemon juice into a small bowl; sprinkle gelatin over the top.
  • Heat remaining lemon juice, sugar, and salt in medium non-reactive sauce pan over medium high heat, stirring occasionally until sugar dissolves and mixture is hot, but not boiling.
  • Whisk eggs and yolks in a large non-reactive bowl.
  • Whisking constantly, slowly pour hot lemon-sugar mixture into eggs, then return mixture to saucepan.
  • Cook over medium-low heat, stirring constantly until mixture reaches 170° and is thick enought to leave a trail when a spatula is scraped along the bottom of the pan, about 4-6 minutes.
  • Immediately remove pan from heat and stir in gelatin mixture until dissolved. Stir in frozen butter until incorporated.
  • Pour filling through a fine-meshed strainer into a bowl.
  • Cover surface with plastic wrap; refrigerate until firm enough to spread, about 4 hours.
  • Cake: Preheat oven to 350°.
  • Grease and flour two 9-inch cake pans and line with parchment paper.
  • In a medium bowl, whisk together egg milk, egg whites and vanilla.
  • In a mixer bowl, combine flour, sugar, baking powder and salt; mix at slow speed.
  • Add butter one piece at a time, continue to beat until mixture resembles moist crumbs and no visible butter chunks.
  • Add all but 1 cup of milk mixture to crumbs and beat at medium speed until mixture is pale and fluffy, about 1 1/2 minutes.
  • With mixer running, add remaining 1/2 cup milk mixture, beat 1 mintute more.
  • Divide batter evenly between cake pans.
  • Bake 23-25 minutes or until toothpick in center of cakes comes out clean.
  • Loosen cakes from side of pan with a small knife, cool in pan 10 minutes then remove from pan onto greased wire rack, remove parchment paper, invert again and cool completely.
  • Icing: Combine all ingredients in a mixer bowl or heatproof bowl.
  • Set over medium saucepan filled with 1-inch of simmering water.
  • Cook stirring constantly until mixture reaches 160°, 5-10 minutes.
  • Transfer mixture to mixer bowl (if needed) and beat on medium speed until soft peaks form, about 5 minutes.
  • Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, about 5 minutes longer.
  • Assembly: Cut each layer in half horizontally.
  • Spread 1 cup of lemon filling evenly on each cake, (except the top layer) leaving 1/2-inch border around cake.
  • Place top layer on cakes, smooth out any filling that may have leaked from the layers.
  • Refrigerate while you make the icing.
  • Spread icing on cake.

Nutrition Facts : Calories 750.7, Fat 28.8, SaturatedFat 16.7, Cholesterol 274, Sodium 498, Carbohydrate 115.1, Fiber 0.6, Sugar 88, Protein 10.9

ULTIMATE BASIC BIRTHDAY YELLOW CAKE (1 - LAYER)



Ultimate Basic Birthday Yellow Cake (1 - Layer) image

Originally from the post of BettyR at cheftalk.com (FINALLY!!!!!! That perfect homemade yellow cake). I posted here for safe keeping and checking on nutritional values. This recipe makes a 3-layer cake (9x1 1/2 inch pans). This is the scaled down version for a single layer cake using only 1 egg.

Provided by Second2None

Categories     Dessert

Time 50m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 9

3/4 cup all-purpose flour (do not sift the flour)
1/2 cup granulated sugar
1 teaspoon baking powder
1/3 teaspoon salt (add just a pinch)
1/3 cup and 2 . 5 tablespoons milk
1 1/2 teaspoons vegetable oil
8 teaspoons butter, softened (1/3 stick)
1/3 tablespoon vanilla extract
1 large egg

Steps:

  • Preheat oven to 350°.
  • Cut wax paper to fit the bottom of a 9 x 1 1/2-inch round pan. Spray the pan with cooking spray, place the wax paper in the pan and spray the paper.
  • In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
  • Combine milk with vegetable oil and stir thoroughly.
  • Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
  • Add the eggs and continue beating an additional 2 minutes. Pour batter into the prepared pan.
  • Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
  • Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.
  • Frost as desired.

Nutrition Facts : Calories 149.4, Fat 5.7, SaturatedFat 3, Cholesterol 34.8, Sodium 189.9, Carbohydrate 22.2, Fiber 0.3, Sugar 12.6, Protein 2.4

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From foodnewsnews.com


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Grease two 9-inch (1.5 L) round cake pans; line bottoms with parchment paper. Set aside. In large bowl, whisk flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla. Stir in vinegar. Divide between prepared pans. Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, 25 to 30 minutes.
From canadianliving.com


COOKING LIGHT'S ULTIMATE CHOCOLATE LAYER CAKE RECIPE | MYRECIPES
Preheat oven to 350°. Advertisement. Step 2. Coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms of pans with wax paper. Coat wax paper with cooking spray; set aside. Step 3. Beat sugar and butter at medium speed of a mixer until well-blended.
From myrecipes.com


ULTIMATE NUTELLA CAKE - CHELSWEETS
2018-01-09 Chill the cake in the freezer or fridge for about 5 minutes, until the buttercream is firm to the touch. Next, add a thicker, second layer of Nutella buttercream. Use a bench scraper to smooth the sides of the cake, and a small offset spatula to smooth the top of the cake. You can see a full tutorial on how to frost a cake with smooth sides here.
From chelsweets.com


40 LAYERED CAKE RECIPES YOU'LL LOVE | TASTE OF HOME

From tasteofhome.com


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