Layer Cake Recipes From Scratch

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MEGA MAGICAL 7 LAYER CHOCOLATE CAKE

Provided by Duff Goldman

Categories     dessert

Time 2h15m

Yield One 8-inch round cake

Number Of Ingredients 35



Mega Magical 7 Layer Chocolate Cake image

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch-round cake pans with butter and line with parchment paper.
  • Place the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until combined. Add the eggs, one by one, until completely incorporated. Add the vanilla extract and buttermilk and continue mixing until combined.
  • Sift the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Mix together the coffee and warm water. Alternate adding the dry ingredients and the coffee mixture into the bowl of the stand mixer, beginning and ending with the dry ingredients. Mix until you don't see any lumps and a thin batter has formed.
  • Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the middle of each cake comes out clean, 30 to 35 minutes. Transfer the pans to a wire rack and allow to cool for 10 minutes. Remove the cakes from the pans and set on the wire rack to cool completely, about 1 hour.
  • For the dark chocolate mousse: Place the dark chocolate in a large bowl and set aside. Pour 1 cup of the heavy cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
  • Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature.
  • Meanwhile, whip the remaining cup of heavy cream to stiff peaks in the bowl of a stand mixer fitted with the whisk attachment, or by hand. Using a rubber spatula, fold one-fourth of the whipped cream into the cooled ganache to lighten the consistency, then fold that mixture into the remaining whipped cream until almost completely combined with just a few streaks. Add the vanilla and salt and gently fold until combined into a light, fluffy mousse.
  • For the chocolate fudge buttercream frosting: Place the sugar, hot fudge, cocoa powder, butter, milk, vanilla extract and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed to combine. When the sugar is incorporated, increase the speed to medium and beat until the buttercream is smooth and satiny, 8 to 10 minutes.
  • For the chocolate royal icing: Place the confectioners' sugar, cocoa powder, meringue powder and water in the bowl of a stand mixer fitted with the whisk attachment and whip on low speed to combine. Increase the speed to medium-high and whip until the icing holds stiff peaks, 5 to 8 minutes. If it seems too soft, add more confectioners' sugar in 1 tablespoon increments. If it is too stiff, add a bit more water, drop by drop. Transfer to a piping bag fitted with a medium star tip.
  • For the white chocolate ganache: Place the white chocolate in a medium bowl and set aside. Pour the cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
  • Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature, then transfer to a piping bag fitted with a medium star tip.
  • To assemble, level the tops of the cakes with a serrated knife or cake leveler. Spread half of the mousse over the top of one cake layer. Stack the second layer and repeat. Add the third cake layer and frost the top and sides with a thin coat of the buttercream. Refrigerate until the frosting is firm, 20 to 30 minutes.
  • When the cake is ready, frost the top and sides with a thicker layer of the buttercream and refrigerate again until very firm, about 1 hour.
  • When the cake is almost ready, lightly dust your work area with cornstarch and roll the fondant into a circle about 20-inches wide and 1/8-inch thick. Drape the rolled fondant over the cake and, using a fondant smoother or your hands, lightly press and smooth it onto the cake, working your way from the top down the sides. Pop any air bubbles with a cake tester or toothpick and continue to smooth the surface.
  • Trim any excess fondant from the base of the cake with a pizza cutter. Using a pastry brush, lightly brush the bottom half of the cake with the piping gel, then cover it with chocolate sprinkles.
  • Pipe a scalloped border around the edge with the chocolate royal icing. Pipe little rosettes of the white chocolate ganache around the cake and press 1 hazelnut truffle onto each. Continue to pipe and decorate with the royal icing, white chocolate ganache and hazelnut truffles to your liking.

Unsalted butter, for greasing
3 cups (600 grams) granulated sugar
1 2/3 cups (320 grams) canola oil
4 large eggs, at room temperature
3/4 cup (180 grams) buttermilk, at room temperature
1 tablespoon pure vanilla extract
3 1/4 cups (450 grams) all-purpose flour
3/4 cup (65 grams) unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
3/4 cup (170 grams) brewed coffee
3/4 cup (170 grams) warm water
8 ounces dark chocolate, chopped
2 cups heavy cream
1/2 teaspoon pure vanilla extract
Pinch kosher salt
2 cups confectioners' sugar
1 cup hot fudge topping, such as Hershey's
1/3 cup unsweetened cocoa powder
1 1/2 sticks (12 tablespoons) unsalted butter, softened
2 tablespoons whole milk
1 teaspoon pure vanilla extract
Pinch kosher salt
4 cups confectioners' sugar, plus more if needed
1/4 cup unsweetened cocoa powder
3 tablespoons meringue powder
7 tablespoons water
8 ounces white chocolate, chopped
1/2 cup heavy cream
Cornstarch, for dusting
Chocolate fondant
Piping gel
Chocolate sprinkles
Crunchy hazelnut truffles, such as Ferrero Rocher

CHOCOLATE LAYER CAKE

Provided by Food Network

Categories     dessert

Time 1h10m

Number Of Ingredients 16



Chocolate Layer Cake image

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.

1 cup (2 sticks) unsalted butter, softened at room temperature
3 cups light brown sugar, packed
4 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
3 cups sifted cake flour
1 1/3 cups sour cream
1 1/2 cups hot coffee
8 tablespoons (1 stick) unsalted butter, softened at room temperature
16 ounces cream cheese, softened at room temperature
8 ounces unsweetened chocolate, melted
1/2 cup cooled coffee
4 teaspoons pure vanilla extract
6 cups confectioners' sugar

CLASSIC VANILLA CAKE

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



Classic Vanilla Cake image

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.

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

THE BEST COCONUT LAYER CAKE

Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty-a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 18



The Best Coconut Layer Cake image

Steps:

  • For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
  • Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
  • Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
  • For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
  • Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

2 sticks unsalted butter, at room temperature, plus more for the pans
2 3/4 cups cake flour, plus more for the pans (see Cook's Note)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup sweetened cream of coconut (from one 15-ounce can), stirred well (see Cook's Note)
1 3/4 cups granulated sugar
4 large eggs, at room temperature, separated
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
2 sticks unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
3 1/2 cups confectioners' sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
2 cups sweetened shredded coconut

ULTIMATE BASIC BIRTHDAY YELLOW CAKE (1 - LAYER)

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



Ultimate Basic Birthday Yellow Cake (1 - Layer) image

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

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

SIMPLE LAYER CAKE WITH VANILLA FROSTING

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



Simple Layer Cake with Vanilla Frosting image

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.

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

TWO-LAYER CAKE

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



Two-Layer Cake image

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.

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

BASIC WHITE TWO-LAYER CAKE AND WHITE BUTTERCREAM FROSTING RECIPE

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



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

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

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))

BASIC BUTTER LAYER CAKE

Please make certain that the eggs and butter are room temperature, and the milk is slightly warm not hot, this will make an extreme difference to the texture of the cake, please use cake flour and butter only for this recipe! If you prefer a more yellow colour cake you can always add in 1-2 drops of yellow food colouring if desired.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 2 (9-inch) round cakes

Number Of Ingredients 9



Basic Butter Layer Cake image

Steps:

  • Set oven to 350 degrees.
  • Set oven rack to second-lowest position.
  • Lightly butter or use cooking spray on the sides and bottom two 9-inch round cake pans then line with parchment paper, then lightly butter once again.
  • On medium-high speed of an electric mixer beat butter and sugar until pale and yellow (about 5 minutes).
  • Add in the eggs and egg yolks; beat until thoroughly combined, then beat in vanilla until blended.
  • In a small bowl sift together cake flour, baking powder and salt; at low speed add in the flour mixture into the creamed mixture alternating with the milk.
  • Divide the batter equally between the two cake pans and spread to level.
  • Bake for about 30 minutes or until cakes test done.
  • Cool in pans for about 10 minutes, then remove to wire racks to cool completely before frosting.

Nutrition Facts : Calories 2511.8, Fat 113.8, SaturatedFat 66.8, Cholesterol 897.3, Sodium 1595.3, Carbohydrate 334.5, Fiber 3.8, Sugar 152.2, Protein 37.7

1 cup butter (very soft but not melted, no substitutes!)
1 1/2 cups sugar
3 large eggs (room temperature)
3 large egg yolks (room temperature, save whites for another time)
1 tablespoon pure vanilla extract
3 1/4 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups warm milk (or use half and half cream)

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CLASSIC WHITE LAYER CAKE (FROM SCRATCH!) - AVERIE COOKS
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


FRAISIER LAYER CAKE - BAKE FROM SCRATCH
Preheat oven to 350°F (180°C). Butter and flour 2 (8-inch) round cake pans; line bottom of pans with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, 3 to 4 minutes. With mixer on medium-high speed, gradually add castor sugar, beating until fluffy, about 5 minutes.
From bakefromscratch.com


SINGLE LAYER CAKE RECIPE FROM SCRATCH RECIPES ALL YOU …
Preheat the oven to 375 degrees. Grease and dust with flour a single 9-inch round cake pan for a single layer cake. Dust two if you are doubling the recipe for a layer cake. 1. Cream the sugar, salt, and shortening together. Add the egg and beat until light and fluffy. Add the vanilla. 2. In another bowl, mix the flour and baking powder ...
From stevehacks.com


45 CAKE RECIPES FROM SCRATCH | MYRECIPES
Credit: Charles E. Walton IV. Orange-Carrot Cake with Classic Cream Cheese Frosting Recipe. Add some citrusy zing to traditional carrot cake by adding orange zest and orange juice to the batter before baking. For an extra punch of flavor, try adding some zest to the homemade cream cheese icing as well. 5 of 45.
From myrecipes.com


65+ EASY LAYER CAKE RECIPES - HOW TO MAKE LAYER CAKES
24 of 65. Carrot Cake. Carrot cake and cream cheese frosting go together like peanut butter and jelly. Get the recipe from Delish. BUY NOW Glass Cake Stand, $55; amazon.com. 25 of 65. Strawberry ...
From delish.com


VANILLA LAYER CAKE RECIPE: DELICIOUS, ONE-BOWL RECIPE
Preheat oven to 350°F / 175°C. Line four 7" or three 8" pans with parchment rounds, and grease with non-stick baking spray. Mix together 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt in a stand mixer with …
From chelsweets.com


64 BEST CAKE RECIPES | HOW TO MAKE A CAKE FROM SCRATCH ...
When it comes to desserts, cakes get all the attention — and for good reason! Towering layer cakes, frosted sheet cakes, buttery Bundt cakes, candle-topped birthday cakes: what’s not to …
From foodnetwork.com


DOUBLE-CHOCOLATE LAYER CAKE RECIPE - 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


33 EASY CAKE RECIPES | HOMEMADE CAKE IDEAS FROM SCRATCH ...
Chamomile Cake With Honey Buttercream. “A delightfully light and flavorful cake infused with Chamomile tea and perfectly topped with Honey Buttercream. Like drinking a cup of your favorite tea!”. -Wendy B. Advertisement.
From food.com


50 PLUS LAYER CAKE RECIPES - VEENA AZMANOV
This pumpkin cream cake recipe is rich, moist, and delicious. Made with whipping cream in the batter as well as in the buttercream. A light and airy butter-based cake with pumpkin puree, and pumpkin spice mix. Perfect layer cake to adorn a festive dinner table, birthday cake, or to impress family and friends.
From veenaazmanov.com


10 EASY, FANCY ONE-LAYER CAKES - KITCHN
3. How To Make the Best Flourless Chocolate Cake. A flourless chocolate cake might be the most classic fancy one-layer cake. It’s fudgy, decadent, and most definitely deserving of vanilla ice cream. 4. Italian Carrot Cake. This is far from the raisin- and nut-studded carrot cake that gets most of the fanfare.
From thekitchn.com


LAYER CAKE RECIPES - TASTE OF HOME

From tasteofhome.com


EASY LAYER CAKE RECIPES | BEYOND FROSTING
Layer Cakes. These layer cakes are so easy to make! Don’t let their fancy looks fool you, these homemade cakes are totally doable. If you’re not sure where to start, this Strawberry Layer Cake is always a hit. And this Moist Vanilla Layer Cake with frosting is …
From beyondfrosting.com


MOIST VANILLA LAYER CAKE RECIPE - LIFE LOVE AND SUGAR
Preheat oven to 350°F (176°C). Combine the flour, baking powder and salt in a medium sized bowl and set aside. Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 …
From lifeloveandsugar.com


50+ LAYER CAKES FOR ANY OCCASION | SOUTHERN LIVING
Recipe: Praline Layer Cake. The praline is one of the South's most beloved sweets, and, in this show-stopping layer cake, it certainly does not disappoint. Candied pecans add a toasty crunch to the top of the cake, while the soft layers are held together with a dark, nutty filling and a silky buttercream frosting.
From southernliving.com


NINE LAYER CAKE RECIPE : TASTE OF SOUTHERN
Let them cool on the rack for about 10 minutes. …. After about 10 minutes, flip the layers out of the pans. Let them cool completely on the wire racks before moving them. After I turned the layers out of the pans, I removed the parchment paper and …
From tasteofsouthern.com


LAYER CAKE RECIPES - FOOD, COOKING RECIPES
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


YUMMY LEMON CAKE USING JUICE RECIPES FROM SCRATCH : 43 ...
Line pan lengthwise with parchment paper, leaving about a … yummy lemon cake using juice recipes from scratch. Oct 07, 2018 · place a rack in center of oven; Also, with a 'lemon' recipe using grated lemon, knowing how to grate lemon peel can be bitter by even a small bit of grating too deeply past the out peeling., etc.
From petfooddeliverycalgary.blogspot.com


BASIC CAKE LAYERS RECIPE - TASTE OF SOUTHERN
Prepare the Pans. Coat the bottom and inside edges of a 9 inch baking pan. Flour the bottom and inside edges of the pan with flour, coating well. Tap out any excess flour. Pour 3 cups of the batter into each of the two pans. Use the back of a spoon and carefully spread the batter out to the edges of the pan.
From tasteofsouthern.com


LUSCIOUS LAYER CAKE RECIPES | COOKING LIGHT
Pumpkin Pie Cake. To lighten this stunning dessert, we cut out three-quarters of a cup of oil and combined whole eggs and egg substitute. The result: 11 fewer grams of fat. We used light cream cheese for the frosting, reducing fat by an additional 7 grams.
From cookinglight.com


10-LAYER SOUTHER LITTLE LAYER CAKE - DIVAS CAN COOK
Add dry ingredients into the wet ingredient, alternating with the milk until batter is combined. Be sure to scrape down the sides of the bowl. Pour 1 cup of the batter into each prepared pan and spread into an even layer. Bake for 10-12 minute until edges are lightly golden and center of cake is set. Do not overcook.
From divascancook.com


ONE LAYER CAKE -- SO EASY! MOIST AND TENDER EVERY TIME
Step 3. Blend wet ingredients. In a large measuring cup, add the buttermilk, eggs, egg yolks, and vanilla and beat with a fork until blended. Set aside. Step 4. Add butter and oil while mixer runs on low. Keep the mixer running on low and add the butter, one piece at a time. Pour in the vegetable oil.
From southernfoodandfun.com


25 BEST CAKE RECIPES MADE FROM SCRATCH - HOMEMADE CAKE RECIPES
Ralph Smith. 4 of 25. Coffee-Toffee Crunch Cake. This cake is for the real coffee lovers' out there! There's instant coffee in both the cake batter and the frosting for the ultimate boost of caffeine. Get Ree's recipe. Hector Sanchez. 5 of 25. Applesauce Cake with Brown Butter Maple Buttercream.
From thepioneerwoman.com


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


SPECTACULAR LAYER CAKE RECIPES - FINECOOKING
Orange Marmalade Layer Cake with Grand Marnier Buttercream. A simple vanilla cake and a basic buttercream take a citrusy turn once orange marmalade is and Grand Marnier are added to the frosting. The chocolate curls aren’t just for looks; the orange-chocolate combination is divine. Get the Recipe. Recipe.
From finecooking.com


LAYER CAKES | FOOD & WINE
Go to Recipe. The genius of this layer cake is its extraordinarily crunchy filling, made with almonds, salted peanuts, creamy peanut butter, chocolate and Rice Krispies. The silky milk-chocolate ...
From foodandwine.com


HOW TO MAKE A LAYER CAKE - EASY LAYER CAKE RECIPES
2 of 8. Coconut Cloud Cake. The icing on the cake might come in the form of a coating of buttercream or Italian meringue, a simple contrasting filling between layers, or a combination of both. Tart meets sweet in our dreamy lemon-filled Coconut Cloud Cake. Recipes: Coconut Cloud Cake. Lemon Curd.
From countryliving.com


LAYER CAKE - KING ARTHUR BAKING
Cake; Cookies & Bars; Muffins & Popovers; Pancakes & Waffles; Pastry; Pie; Scones — See All Categories; Collections. New from the Test Kitchen; Best Basic Recipes; 5 Ingredients or Fewer; Sourdough Discard Recipes; Best Chocolate Recipes — View All Recipe Collections; Resources. Recipe Box; Bakers Hotline; Ingredient Weight Chart; How to ...
From kingarthurbaking.com


HOW TO MAKE A LAYER CAKE (STEP BY STEP ... - BEYOND FROSTING
Place about 2 cups of frosting in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a layer of frosting on top of the cake, starting at the outside edge and working your way into the middle. Spread evenly with an offset spatula. Place the next layer on top.
From beyondfrosting.com


LAYER CAKE FROM A MIX RECIPES | ALLRECIPES
Lemon Layer Cake. Rating: 4.5 stars. 27. An old fashioned lemon cake recipe. It is usually made up of 3 to 6 white cake layers with a cooked lemon filling between the layers and iced in Seven Minute Frosting. By Tonya. Pineapple Upside-Down Cake V. Save.
From allrecipes.com


WHITE LAYER CAKE RECIPE - THE SPRUCE EATS
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.
From thespruceeats.com


15 CHOCOLATE LAYER CAKE RECIPES | ALLRECIPES
chocolate layer cake with frosting filling. Credit: Kim. View Recipe. this link opens in a new tab. This cake gets its warm, autumnal flavor from cinnamon, allspice, and pumpkin puree, and is layered with a white cream cheese and chocolate cream cheese filling. It's all topped off with a glossy chocolate glaze.
From allrecipes.com


40 BEST CAKE RECIPES FROM SCRATCH - OUR MOST BAKED CAKES ...
We brought together some of our favorite vintage recipes like Chocolate Mayonnaise Cake, Coconut Cake, and our Ultimate Carrot Cake recipe that will wow guests. Some of our best picks are remakes of the classics, like our Red Velvet Ice-Cream Cake and our Sea Salt-Caramel Cake. So whether you want to keep it old-school with our most timeless ...
From southernliving.com


LAYER CAKE RECIPES | MYRECIPES
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. See More. More Cakes: Angel Food Birthday Bundt Carrot Cheesecake Chocolate Frostings Layer Pound Red Velvet Wedding White. Yellow.
From myrecipes.com


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