Vienna Revel Cake Recipes

Steps:

• Preheat oven to 350 degrees F.
• Generously grease 12-cup bundt cake pan.
• Mix sugar, flour, nuts, butter, cinnamon, and coffee until crumbly; reserve.
• Blend cake mix (dry), eggs, water, and oil in large mixer bowl, scraping constantly, until moistened, about 1/2 minute.
• Beat on medium speed, scraping bowl frequently, 4 minutes.
• Pour 1 2/3 cups batter into prepared pan; sprinkle with about 1 cup of the reserved crumbly mixture.
• Pour 1 2/3 cups batter over crumbly mixture in pan; sprinkle with remaining crumbly mixture.
• Pour remaining batter over crumbly mixture.
• Bake 45 minutes until or until wooden toothpick inserted in center of cake comes out clean.
• Cool 10 minutes; invert of wire rack.
• Remove pan; cool completely.
• Spread cake with spice glaze, allowing some to drizzle down the side.
• SPICE GLAZE: Dissolve instant coffee in hot water.
• Mix coffee, confectioner's sugar, and cinnamon.
• Stir in 1 to 2 teaspoons water until glaze is of proper consistency.

Steps:

• Beat the butter in a small bowl with an electric mixer. You need to beat it for a fair length of time -until it is as white as possible.
• Gradually beat in half of the sugar, all the milk and then the remaining sugar.
• If you would like the mixture thicker- add in some extra icing sugar one spoonful at a time until the consistency is right. If the mixture is too thick- gradually (and I mean gradually) add in some more liquid until the consistency is achieved.).
• VARIATIONS:.
• To make it chocolate- add in 2 or 3 tablespoons of cocoa with the sugar and a little extra milk if required.
• Coffee- add 3 teaspoons of instant coffee in 2 tablespoons of hot water(omit the milk).
• Lemon- substitute lemon juice for the milk. You can also add in some lemon zest.
• orange- use orange juice in place of the milk.
• Different colours/flavours- add food colouring and flavours of your choice (in place of some liquid in the recipe).
• For pink I add some rosewater and a few drops of cochineal.

Steps:

• Preheat oven to 350.
• Grease and lightly flour 3 round cake pans,lining bottoms with wax paper.
• In large bowl,cream butter until smooth.
• Gradually add sugar,beat until fluffy (about 3 minutes) Add eggs one at a time,beating well after each addition.
• Combine flours,baking powder in separate bowl,add to batter slowly,alternating with milk and vanilla,beating well after each addition.
• Divide batter into 3 small bowls,add food coloring (2-3 drops at most) green in one bowl,yellow,in another,red in third.
• Pour batters into separate prepared pans.
• Bake 20-25 minutes,until cakes test done with toothpick.
• Cool in pans 10 minutes.
• Remove and cool completely on wire racks.
• Spread a thin layer of jam on top of first and second layer,followed by thin layer of frosting.
• Stack layers,frost top and sides of cake with cream cheese frosting.
• Frosting: In medium bowl,with mixer on medium speed,beat cream cheese and butter until smooth,about 3 minutes.
• Add vanilla.
• Gradually add sugar and beat well until mixed and of spreading consistency.

Steps:

• Grease and flour 3 9-inch round pans; set aside.
• Preheat oven to 350°.
• Place flour, cocoa, baking soda, baking powder, and salt in medium bowl and mix well; set aside.
• In large bowl with electric mixer, beat butter, sugar, eggs, and vanilla until fluffy. Gradually stir in flour mixture alternately with milk just until blended.
• Divide batter into prepared pans.
• Adjust racks to divide oven in thirds; stagger pans on racks. Bake, rotating pans once to insure even layers, for 20 to 25 minutes or until pick inserted in center comes out clean.
• Cool in pans on rack for 10 minutes; invert cakes on rack; remove pans; turn cakes right side up; cool completely.
• Make Coffee-Cream frosting: In well chilled bowl beat heavy cream until it starts to thicken; beat in sugar and instant coffee until stiff.
• Divide frosting evenly to fill between layers and frost top. Garnish with almonds if desired.

Steps:

• Cream butter well, then add sugar gradually, beating hard after each addition. Beat in eggs, one at a time.
• Sift together flour, baking powder, and cardamom. Add small amount to creamed mixture. Mix in cream and almond extract. Now work in as much flour as possible.
• Turn out onto pastry cloth and knead in any remaining flour. Divide dough into 5 parts and pat each part into a 9-inch greased layer pan. Bake at 375 until delicate brown.
• To assemble filling: Put prunes through food processor or mill, then add sugar, prune liquid and cinnamon. Cook until thickened, then add vanilla.
• Let cool, and then spread between layers of torte.
• Top cake with a thin layer of vanilla icing. Let the torte stand for a couple of days before serving to allow the cake to soften. Serve in small slices.

Steps:

• Preheat the oven to 350 degrees F. Spray three 6-inch cake pans with cooking spray. Line each pan with parchment paper rounds. Spray the parchment paper and flour pans. Tap the pans over a sink or trash can to get rid of excess flour.
• Place the cake mix, water, oil and egg whites in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until moistened, about 30 seconds. Increase the speed to medium for 2 minutes. Dye with food coloring, either a shade of blue or pink depending on the gender. Pour the batter evenly into the prepared pans and bake until a toothpick inserted in the center comes out clean, about 20 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.
• Trim the dome off each cake layer. Cut the center out of 2 cake layers with a 2-inch round cookie cutter. Leave the third cake layer whole.
• Place 1 cake layer with a hole on a plate or 6-inch cardboard cake drum on a rotating cake stand. Spread some of the buttercream over top with an offset spatula, leaving a 1/2-inch border around the hole. Repeat with the other cake layer with a hole. Fill the center with the blue or pink sprinkles. Spread some of the buttercream over top. Top with the remaining whole cake layer with the bottom facing up. Spread some of the buttercream over top and sides of the cake to create a crumb coat. Chill at least 20 minutes.
• Spread the remaining buttercream over the top and sides of the cake.
• While the buttercream is still somewhat sticky, hold the cake with one hand over a rimmed baking sheet. With the other hand, grab a handful of the white sprinkles and press up the sides of the cake, starting from the bottom. Cover the top with the white sprinkles. Cut, watch it explode and serve.