Two Layer Cake Recipes

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.

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!

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.

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

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.

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease parchment. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and melted chocolate. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Gradually beat in water., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency; remove 1-1/2 cups frosting and set aside. Tint remaining frosting with pink gel food coloring until desired color is reached; tint reserved frosting a lighter shade of pink., If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., For decoration, place melted candy coating in piping bag fitted with a small round tip; pipe star shapes onto waxed paper. Let stand until set. If desired, coat star shapes with edible gold spray paint or edible gold paint; sprinkle with edible gold glitter. Top cake with assorted sprinkles. Place light pink frosting in piping bag fitted with large star tip; pipe onto top of cake. Just before serving, gently stand one star on top of cake. Adhere remaining stars to sides of cake by gently pressing into frosting.

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.