3 Layer Sour Cream Cake With Cream Cheese Frosting Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside.
• Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition.
• Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter.
• Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms.
• Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners' sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
• Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting.
• Copyright 2016 Television Food Network, G.P. All rights reserved

Steps:

• Preheat the oven to 350 degrees.
• Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in .
• In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth.
• Add the sugar and eggs and mix until fluffy, about 3 minutes.
• Add the vanilla, cocoa, baking soda and salt and mix.
• Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream.
• Drizzle in the hot coffee and mix until smooth. The batter will be thin.
• Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven.
• Let cool in the pan 10 minutes.
• Turn out onto wire racks and let cool completely before frosting.
• Frosting:
• In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth.
• Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix.
• Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy.
• To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together.
• Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top.
• Cover and refrigerate until ready to serve.

Steps:

• For the cake:
• Preheat the oven to 350 degrees.
• Generously butter the bottom and sides of three 8" round cake pans. Trace the bottom of the pans onto parchment paper with a pencil and then cut out the circles. Place the paper in the bottom of each pan and butter the paper.
• Whisk together all dry ingredients in a large bowl.
• Add the oil and sour cream and whisk to combine. Gradually add in the water, whisking to combine thoroughly. Add the vinegar and vanilla and whisk again to combine.
• Whisk in the eggs and beat until well-blended. Scrape the bowl several times to make sure everything is thoroughly combined.
• Using a one cup measuring scoop, divide the batter evenly between the three cake pans.
• Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out almost clean with just crumbs.
• Remove from the oven and let the cake cool in the pans for 20 minutes or so.
• Very carefully, invert the cakes onto wire racks and let them cool COMPLETELY. These are very soft cakes. Once they are completely cool, wrap in saran wrap and freeze for a couple hours before assembling the cake.
• Frosting:.
• In a large bowl, with an electric mixer, beat the cream cheese and butter until smooth and fluffy.
• Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl often. Continue to beat on medium speed for an additional 3-4 minutes, or until the frosting is light and fluffy.
• Add the peanut butter and beat until thoroughly blended.
• To frost the cake, place one layer flat side up on a serving plate or stand. Spread about 2/3 cup of the Peanut Butter Frosting evenly over the top. Place the second layer on top and repeat. Place the last layer on top and frost the top and sides with all but about 1/2 a cup of the remaining frosting.
• With this cake, it is a good idea to make a crumb coat with the first layer of frosting. Basically, just make sure the cake is covered in frosting, even if a few stray crumbs show through. Then you are going to chill the assembled cake again (I just placed mine back in the freezer for half an hour or so) before you add the last bit of frosting. Use the remaining bit of frosting to create a smooth final coating.
• Once the cake is fully frosted, chill it again, to make sure the Peanut Butter Frosting is completely set before drizzling it with the Chocolate Peanut Butter Glaze.
• The more set the first frosting is, the better the drip effect that will be created by the final glaze.
• Glaze:.
• In a glass bowl over a pan of simmering water, combine the chocolate and the peanut butter. Cook, whisking frequently, until all of the chocolate has melted and the mixture is completely smooth.
• Remove from the heat and whisk in the half and half, beating until smooth again. Use while still warm.
• To decorate with the Chocolate Peanut Butter Glaze, simply pour the chocolate glaze over the top of the cake. Using a large metal spatula , spread it evenly across the top of the cake just to the edges, so that it will create drips down the sides of the cake. Refrigerate uncovered for at least 30 minutes prior to serving.
• Remove the cake about one hour before serving and let it rest at room temperature.

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 55 min. to 1 hour or until center is almost set. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Steps:

• Preheat oven to 350°F. Butter three 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour pans; tap out excess flour. Sift first 8 ingredients into medium bowl. Using electric mixer, beat sugar, butter and orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir flour mixture into butter mixture alternately with sour cream and milk. Divide batter among prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
• Place 1 cake layer on platter. Spread 2/3 cup frosting over. Top with second cake layer. Spread 2/3 cup frosting over. Top with third cake layer. Cover top and sides of cake with remaining frosting. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.)

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk, flour, allspice, baking soda, cinnamon, cloves and salt; add to creamed mixture alternately with sour cream, beating well after each addition. With clean beaters, beat egg whites on medium speed until stiff. Fold into batter., Pour into two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a small heavy saucepan over low heat, combine brown sugar, egg whites, water and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 20 minutes., Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread between layers and over top and sides of cake. Refrigerate leftovers.

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Add flour until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 325° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack. , For frosting, in a small saucepan, combine sugar and milk; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir frosting; spread over top of cake. If desired, top with sprinkles.