INSTANT POT CONFETTI BIRTHDAY CAKE
This 'set it and forget it' cake is perfect for the summer months when you don't want to turn the oven on. And if you forget it in the Instant Pot®, it won't burn!
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Coat a 7-inch round cake pan with 3-inch sides with nonstick spray. Line the bottom of the pan with a parchment, coat the paper.
- Whisk together the flour, sprinkles, baking powder, baking soda and salt in a medium bowl to combine.
- Beat the butter in a large bowl with an electric mixer until pale yellow, 2 minutes. Add the confectioners' sugar and beat on high speed until light and fluffy, 3 to 4 minutes. Add the vanilla and egg, scraping down sides and bottom of the bowl, and continue to beat until creamy, about 2 minutes (the mixture will look curdled but will come back together after it has been beaten for 1 or 2 minutes).
- With the mixer on low speed, add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the dry ingredients.
- Scrape the batter into the prepared pan and smooth the top.
- Place two 18-inch pieces of twine criss-crossing one another on a clean work surface. Place the cake pan over the twine, then lay a clean dish towel over the top of the cake pan and tuck the ends under. Take the 2 ends of 1 piece of twine and tie them into a tight knot over the top of the cake pan. Repeat with the remaining twine so that you have two twine handles to support and lift the cake.
- Set a rack inside the Instant Pot® and add 2 cups water. Using the twine handles, place the cake inside the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 40 minutes (see Cook's Note).
- After the pressure cook cycle is complete, follow the manufacturer's guide for natural release for 15 minutes and then quick release and wait until the cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
- Lift the cake out of the pot. Cut the twine and unwrap the cake pan, then transfer to a wire rack. Let the cake cool in the pan, 30 minutes, then invert the cake onto a rack, peel off the parchment and let cool completely.
- Invert the cake again so that it is right-side up. Horizontally trim the top dome from the cake with a long serrated knife to create a flat surface. Slice the cake in half horizontally to make 2 layers. (Cake can be baked 1 day ahead.) Wrap tightly in plastic wrap and store at room temperature.
- For the buttercream: Beat the confectioners' sugar and butter with an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape in the seeds from the vanilla bean, then add 2 tablespoons cream and continue to beat on high speed for 1 minute more, adding more cream if necessary for a spreadable consistency.
- Place 1 cake layer on a cake stand or large plate. Spoon 1 1/2 cups buttercream over the top. Smooth the buttercream to the edge of the cake using an offset spatula or the back of a spoon, creating an even layer. Place another cake layer on top. Spread the remaining buttercream over the top and sides of the cake. Decorate with sprinkles as desired.
MADE-IN-THE-PAN CHOCOLATE CAKE
This surprisingly tender vegan chocolate cake is made entirely in an 8-by-8-inch baking pan: Just toss in the ingredients, stir until you don't see any flour streaks, then bake. For flourish, add a small handful of chocolate chips before baking or sprinkle the finished cake with a little confectioners' sugar. Adapted from Mollie Katzen's "Honest Pretzels: And 64 Other Amazing Recipes for Kids Who Love to Cook," this recipe was developed for kids, but adults love it, too. It's an ideal snacking cake, or you could gussy it up with a simple ganache frosting.
Provided by Margaux Laskey
Categories snack, cookies and bars, dessert
Time 45m
Yield 9 to 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Add the flour, sugar, cocoa powder, baking soda and salt to an 8-by-8-inch square glass or metal baking dish. Whisk the mixture together until uniform in color. Use your fingers to break apart any lumps.
- Add 1 cup water along with the oil, vanilla extract and vinegar. Stir slowly with a fork or a whisk in small circles to blend. Mash, scrape and stir with a fork and spoon until the mixture becomes a smooth and uniform batter.
- Scrape the sides of the baking dish with a rubber spatula and spread the batter in an even layer. Sprinkle with chocolate chips, if using.
- Use a damp paper towel to wipe the edges of the baking dish clean. Carefully transfer the dish to the oven and bake until a toothpick inserted into the center of the batter comes out mostly clean, 28 to 33 minutes. (Instead of looking like you dipped the toothpick in chocolate frosting, it should look like it has some chocolate cake crumbs clinging to it.)
- Remove from the oven, let cool, then cut the cake into squares. If you're feeling fancy, this tastes good (and looks pretty) with some confectioners' sugar dusted on top.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 92 milligrams, Sugar 17 grams, TransFat 0 grams
RAINBOW SURPRISE INSIDE CAKE
A fun cake filled with a colorful sweet surprise that tumbles out when you cut into it.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease or spray two 8-inch round cake pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Meanwhile, repeat to make 2 more layers.
- Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
- To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
- Fill cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.
Nutrition Facts : Calories 630, Carbohydrate 92 g, Cholesterol 65 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 27 g, TransFat 2 1/2 g
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SPRINKLE SHEET CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (16)Category CakeCuisine AmericanTotal Time 1 hr 45 mins
- Preheat oven to 350°F (177°C). Generously grease and lightly flour a 12×17 inch half sheet/jelly roll pan. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed and beat until fluffy and light in color. Beat in eggs and vanilla until smooth. You’ll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times. Beat in the yogurt on medium high speed until combined.
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- Spread the cake batter into the prepared pan. Smooth it out into a thin, even layer with a rubber spatula. Bake for 20-24 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Make sure you rotate the cake pan once or twice during bake time if your oven has hot spots (mine does). Remove from the oven and allow the cake to cool in the pan on a wire rack. As the cake is cooling, make the frosting.
VANILLA CAKE PAN CAKE RECIPE | KING ARTHUR BAKING
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4.2/5 (196)Total Time 1 hrServings 16Calories 250 per serving
- Preheat the oven to 350°F. Lightly grease an 8” square or 9” round pan that’s at least 2” deep., To make the cake: In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder.
- Set aside., In a separate bowl or large measuring cup, whisk together the water, vegetable oil, sugar, vinegar, vanilla, and almond extract., Add the wet ingredients to the dry and stir to combine.
- It's OK for a few small lumps to remain., Pour the batter into the prepared pan., Bake the cake for 30 to 35 minutes, until the top feels set, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean., Remove the cake from the oven and either serve the cake warm from the oven or allow it to cool completely in the pan before frosting., To make the frosting: Beat together the butter, confectioners’ sugar, and salt until no large pieces of butter remain., Add the vanilla and 1 tablespoon of the water, beating to incorporate.
- Add enough additional water, a teaspoon at a time, to make a spreadable frosting., Leaving the cake right in the pan, if desired, use a spatula or flat knife to apply the frosting., Store the cake, well wrapped, at room temperature for several days.
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