YELLOW LAYER CAKE
Instead of turning to a boxed cake mix, why not try your hand at this easy recipe for a basic yellow cake? You just can't beat the homemade goodness!-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., 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. , Spread frosting between layers and over the top and sides of cake.
Nutrition Facts : Calories 576 calories, Fat 22g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 425mg sodium, Carbohydrate 89g carbohydrate (65g sugars, Fiber 1g fiber), Protein 5g protein.
YELLOW CHIFFON LAYER CAKE FOR BASIC MOUSSE
This makes a beautiful and elegant cake filled with mousse and can stand 4 layers high easily. It freezes well in summer and tastes like an ice cream cake when the mousse is still semi-frozen
Provided by Gingerbee
Categories Dessert
Time 35m
Yield 1 8inch layer 4 layer
Number Of Ingredients 9
Steps:
- Preheat oven to 350degrees F.
- Grease the bases of four 8 inch pans,donot grease sides.
- You will need three bowls (two large, one small).
- Beat egg whites until soft peaks form.
- Gradually add 1/2 cup sugar while continuing to beat until very stiff in large bowl of mixer.
- Mix egg yolks, oil, water, and vanilla together in a small bowl.
- Sift together the dry ingredients into the other large bowl- 1 cup sugar, flour, baking powder, and salt.
- Add the egg yolk mixture to the dry ingredients.
- Mix well.
- Fold in stiffly beaten egg whites and gently incorporate.
- Pour into prepared pans.
- Bake at 350 degree for about 25 minutes, well risen and top springs back in the center.
- Turn baking pan onto a rack immediately and let cool.Run a knife through the sides and take out from pan.
LAYERED CHOCOLATE MOUSSE CAKE
This layered chocolate cake makes for a delectable bite of dense chocolate brownie and light-as-air mousse.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the brownie: Preheat the oven to 350 degrees F. Spray the bottom of a 9-inch springform pan with nonstick cooking spray.
- Whisk together the flour, cocoa powder and sugar in a medium bowl. Whisk in the milk, butter, vanilla and egg until smooth. Pour the batter into the prepared pan and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool completely on a wire rack, about 30 minutes.
- Unclasp the pan, remove the outer ring and spray it with nonstick cooking spray. Line the ring with a 2 1/2-inch-wide parchment strip, making sure that it sits tightly and smoothly along the sides. Re-clasp the ring to the bottom of the pan with the cake in it.
- For the mousse: Roughly chop 4 tablespoons of the butter and put in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Stir in 1/4 cup of the cocoa powder until smooth; set aside. Chop the remaining 8 tablespoons butter and put in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Stir in the remaining 1/2 cup cocoa powder until smooth; set aside.
- Add 1/4 cup of the heavy cream to a small microwave-safe bowl and stir in the gelatin. Let sit for 5 minutes to bloom. Microwave in 30-second intervals, stirring in between each, until the gelatin is dissolved, about 1 minute. Cool to room temperature, about 5 minutes.
- Transfer the gelatin to the bowl of a stand mixer fitted with the whisk attachment and add the sugar, vanilla and remaining 3 3/4 cups heavy cream. Whisk on medium speed until stiff peaks form, 3 to 4 minutes. Divide the whipped cream mixture between 2 large bowls. Fold one bowl of the cocoa powder-butter mixture into each batch of whipped cream mixture and stir until no streaks remain (one bowl will contain dark chocolate mousse and the other will contain light chocolate mousse).
- Spread the dark chocolate mousse on top of the brownie in the springform pan. Use an offset spatula to even out and smooth the top. Spread the light chocolate mousse on top of the dark chocolate mousse and use an offset spatula to even out and smooth the top. Refrigerate until the mousse is set, 3 hours and up to overnight.
- For the ganache: Bring the heavy cream and butter to a boil in a small saucepan over medium-high heat. Put the semisweet chocolate in a large heatproof bowl and pour the hot cream over top. Let it sit for 5 minutes, then stir until smooth and shiny.
- Unclasp the springform pan and remove the parchment paper from the sides of the cake. Use a hot, dry offset spatula to smooth out the sides. Set a rack in a rimmed baking sheet and put the cake on top of the rack. Pour the ganache over the cake and let it drip down over the sides so the entire cake is covered. Swipe once across the top with a clean, large offset spatula to create a smooth top. Refrigerate until set, about 30 minutes.
- Hold a stencil or other tool with holes (such as a doily or a cooling rack) over the cake (do not lay it on the ganache; it will stick) and dust with more cocoa powder to create a decorative pattern. Serve immediately.
LAYER CAKE (VANILLA)
A basic yellow layer cake recipe, suitable for birthday cakes, etc. This recipe makes two 9-inch layers or 2 dozen (standard sized) cupcakes (bake cupcakes 12 to 15 minutes until firm and golden).
Provided by Dee514
Categories Dessert
Time 1h10m
Yield 2 9-inch layers, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F.
- Butter and flour the sides of two 9-inch round cake pans.
- Line each pan bottom with a piece of parchment paper cut to fit pan.
- Into a medium bowl, sift flour, baking powder and salt together 3 times, and set aside.
- Using a mixer with the whisk attachment on medium speed, beat the butter until its light and fluffy (about 3 to 5 minutes).
- Add sugar and beat until blended.
- Add the eggs one at a time, mixing well after each egg.
- Beat in the vanilla extract.
- On low speed, add the flour mixture to the butter mixture in thirds, alternating with the milk (starting and ending with the flour), scraping the bowl as needed.
- Beat just until blended.
- Pour the batter into the prepared pans, bake for 25 to 30 minutes (or until firm to the touch and golden).
- Remove from the oven, place pans on cooling racks and let cakes cool in the pans.
- Remove cooled layers from pans, remove parchment from bottoms and frost as desired.
Nutrition Facts : Calories 640.4, Fat 26.8, SaturatedFat 16, Cholesterol 157.1, Sodium 334.8, Carbohydrate 92.2, Fiber 0.9, Sugar 51.8, Protein 8.6
CHIFFON CAKE
This is a favorite for children's birthday parties. Serve with fruit or decorate with Butter Cream Frosting.
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
- Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
- In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
- Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
- Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 38.2 g, Cholesterol 102.4 mg, Fat 10.2 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 1.8 g, Sodium 303.2 mg, Sugar 21.7 g
ORANGE CHIFFON LAYER CAKE
Make and share this Orange Chiffon Layer Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 35m
Yield 2 (8-inch) cakes
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees (second-lowest rack).
- Grease and flour two 8-inch round cake pans.
- In a mixing bowl beat beat the egg whites with 1/3 cup sugar until thick and glossy but not stiff.
- In a large bowl combine cake flour, 1-1/4 cups sugar, baking powder and salt.
- Add in orange peel, orange juice, milk, oil and egg yolks; mix at medium speed for 5 minutes.
- Fold in egg whites into batter until well blended.
- Divide the batter between the two pans.
- Bake for about 25-30 minutes, or until cake tests done.
- Cool completely, then fill and frost with orange or vanilla frosting.
Nutrition Facts : Calories 1667.2, Fat 62, SaturatedFat 10.1, Cholesterol 197.3, Sodium 1802.5, Carbohydrate 264, Fiber 2.4, Sugar 164.1, Protein 18.3
LOVELIGHT CHIFFON YELLOW CAKE
I have not tried this recipe. I got it from I Love New York Cooking For The Holidays. The recipe was submitted by Mrs. Mary Judski.
Provided by internetnut
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Oil lightly and dust with flour 2 round cake pans 9x1 1/2 - inches.
- Beat egg white until frothy. Gradually beat in 1/2 cup sugar. Continue beating until very stiff and glossy.
- Sift remaining sugar, flour, baking powder, salt into another bowl.
- Add oil, half of milk; vanilla. Beat 1 minute, medium speed on mixer.
- Scrape sides and bottom of bowl constantly.
- Add remaining milk; egg yolks. Beat 1 minute more, scraping bowl constantly.
- Fold in meringue.
- Pour into prepared pans. Bake 25-30 minutes.
Nutrition Facts : Calories 525.8, Fat 15.7, SaturatedFat 3.7, Cholesterol 76.2, Sodium 613.4, Carbohydrate 88.5, Fiber 1.3, Sugar 50.3, Protein 8.3
YELLOW LAYER CAKE 12 INCH
A bit unusual mixing technique assures a perfect cake every time. Frost with 2 1/2 to 3 batches of my semi classic buttercream frosting recipe, #14307, any flavor will do, but we like the milk chocolate best. I like to split the cakes and do two more layers of frosting and/or fill the middle with jam. Adapted from Rose Beranabum's "The Cake Bible"
Provided by Steve_G
Categories Dessert
Time 1h5m
Yield 1 12inch 2 layer cake, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan.
- In a medium bowl lightly combine the yolks, 1/2 cup milk, and vanilla.
- In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
- Add the butter and remaining milk.
- Mix on low speed until the dry ingredients are moistened.
- Beat for 90 seconds at medium speed to develop cake structure.
- Stop mixer, scrape down the sides.
- Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
- Stop mixer, scrape down the sides and give it a final mix by hand.
- Pour the batter in the prepared pans and smooth surface.
- (Pans will be half full.) Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
- (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
- Reinvert cakes so that tops are right side up.
- Cool to room temperature and wrap tightly with plastic wrap.
Nutrition Facts : Calories 426.8, Fat 17.3, SaturatedFat 10.1, Cholesterol 161.3, Sodium 307.9, Carbohydrate 62.3, Fiber 0.7, Sugar 29.4, Protein 5.8
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4.4/5 (36)Total Time 45 minsCategory All RecipesCalories 281 per serving
- Prep: Preheat the oven to 350 F (177 C). Prepare two 9" (22 cm) round cake pans by greasing them and then adding some flour and tapping it around the pan to coat. Tap the excess flour out of the pan. Measure out all of your ingredients for each section of the recipe and keep each grouping together to help with the workflow of the recipe
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- MIX THE WET INGREDIENTS: In a separate medium bowl, whisk together all of the wet ingredients and set aside.
- MAKE THE MERINGUE: In the bowl of a stand mixer fit with the whisk attachment or with a hand mixer, beat the egg whites on medium/high speed until they start forming medium peaks. With the mixer still running, slowly stream in the sugar and keep beating until you reach stiff peaks.
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