Recipes for "layer cake"

In a large mixing bowl, whisk together the melted butter, sugar, eggs, milk, and vanilla extract until smooth.

Simply Recipes / Mark Beahm

Add the flour, baking powder, baking soda, and salt and fold with a spatula until just combined. Be careful not to overmix. The batter will be slightly loose.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Divide the batter equally into three 8-inch round silicone cake pans, roughly 2 cups of batter per pan. You don’t need to grease the silicone pans. Cook in the microwave on full power, one layer at a time, for 3 minutes and 15 seconds. The cake should spring back when gently poked in the center, and the edges will pull away slightly from the side of the pan.

This recipe was developed for a 1,000-watt microwave. You may need to add or subtract 15 seconds depending on the power of your microwave.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely before frosting.

Simply Recipes / Mark Beahm

In a large mixing bowl with a hand mixer, beat the butter on medium speed until smooth and satiny, about 2 minutes. Add the powdered sugar, milk, and vanilla extract and continue beating on medium speed until light and fluffy, about 2 minutes.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

To assemble, place one of the cake layers on a large serving plate. Use an offset spatula or a butter knife to spread a thick layer of frosting, about 1 cup, evenly over the layer. Repeat with the remaining cake layers. Check that the cake layers are centered and that the top of the cake is level. Gently adjust accordingly.

Spread the remaining frosting over the top and sides of the cake in a thick, even layer. Use the offset spatula, a large spoon, or the back of a butter knife to smooth or decorate the sides. Decorate with sprinkles, if you’d like.

The cake will keep for up to 4 days, covered, or in a cake saver, on the counter. Save cake slices on a plate covered with plastic wrap for up to 4 days.

When storing leftover cake with slices missing, I like to cover the exposed cake layers with a piece of plastic wrap or parchment paper to prevent them from drying out.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.

In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.

Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

Prepare cake according to package instructions for three 8-inch round cakes. Bake according to package directions. Cool on a wire rack.

To make the frosting: Beat egg white, sugar, and strawberries together in a large bowl on high speed until very stiff peaks form, about 20 minutes.

Place one cake layer on a serving plate; insert several toothpicks evenly on top of cake; this will help hold layers together. Frost with 1/4 of the frosting. Repeat with second layer. Place third layer on top; frost top and sides of cake with remaining 3/4 of frosting.

Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch layer cake pans, and line with parchment paper. Whisk together flour, baking powder, salt, baking soda, and 6 tablespoons of cocoa powder in a bowl until thoroughly combined.

In a large mixing bowl, mash the butter with the white sugar until blended, then mix in the eggs, one at a time, mixing the egg in before adding the next one. Stir in 1 teaspoon of vanilla extract, then mix in mashed bananas and buttermilk, alternating with the flour mixture in three additions. Add in just enough buttermilk to make a workable batter (bananas may vary in moisture content). Pour the batter into the prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Cool in the pans for about 10 minutes before turning out onto racks to finish cooling.

In a bowl, mash the cream cheese and 3 tablespoons of butter until thoroughly combined; mix in 1 teaspoon of vanilla extract. Gradually beat in confectioners' sugar and 1/4 cup cocoa powder, and beat in milk, a little at a time, until the frosting is smooth and spreadable.

Place a cake layer onto a cake plate, and frost the layer with about 1/3 of the frosting; top the layer with a layer of sliced bananas. Place the second layer onto the cake, and frost top and sides with remaining 2/3 of the frosting. Top cake with decorative slices of banana, if desired.

Place chocolate in a microwave-safe glass or ceramic bowl; microwave in 15-second intervals, stirring after each interval, until chocolate is almost melted. Stir until smooth. Set aside.

Beat 1 cup sugar and margarine together in a large bowl until light and fluffy. Beat in egg yolks, one at a time, until well blended; fold in chocolate.

Beat egg whites and 1 pinch sugar in a medium bowl until stiff peaks form; fold into chocolate mixture.

Pour ¼ bottle wine into an 8x8-inch baking dish. Soak 1 matzo sheet briefly on both sides; transfer to a serving platter (do not oversoak or matzo will fall apart). Add more wine to the baking dish as needed.

Spread thin layer chocolate mixture over wine-soaked matzo. Repeat soaking matzo and spreading with chocolate mixture; stack matzo layers on top of each other. Frost sides of matzo cake with remaining chocolate mixture.

Press nuts onto cake sides or sprinkle on top. Refrigerate before serving, 8 hours to overnight.

Preheat the oven to 350 degrees F (175 degrees C). Line three 9-inch round cake pans with parchment paper.

Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Pour ⅓ batter into 1 prepared pan. Stir ½ strawberry gelatin and 2 teaspoons strawberry extract into remaining batter; divide between remaining 2 prepared pans.

Bake cakes in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Line a large wire rack with parchment paper. Invert cakes onto the rack; cool completely.

Set aside 9 to 12 whole strawberries for decoration; chop remaining strawberries and pat dry with a paper towel.

Beat cream cheese with remaining ½ strawberry gelatin; add remaining 2 teaspoons strawberry extract and ½ cup confectioners' sugar and beat until filling is smooth. Fold in chopped strawberries.

Place 1 pink layer on a cake plate; cover with ½ strawberry filling. Top with 1 plain cake layer; cover with remaining ½ strawberry filling. Position remaining pink layer on top.

Beat cream, ½ cup confectioners' sugar, and vanilla extract together in a large bowl until stiff peaks form. Spread frosting over top and sides of cake. Place a piece of parchment paper on top; run spatula over the paper to smooth the top. Peel off the paper.

Pipe 9 to 12 frosting swirls around cake rim; place whole strawberries on top.

Prepare and bake cake mix according to package directions for three 8 inch round pans. Cool cakes completely, then split each in half to make 6 layers.

For the Lemon Custard: In a large saucepan or double boiler combine sugar and cornstarch. Mix well, then stir in egg yolks, lemon zest and lemon juice. slowly whisk in the boiling water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter. Set aside to cool.

Place the bottom layer of cake on a serving plate. Spread with approximately 1/5 of the lemon custard. Repeat layers. Frost top and sides with Seven Minute Frosting (see footnote for link to recipe).

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

Whisk flour, cocoa, baking powder, baking soda, cinnamon, salt, and allspice together in a small bowl for the cake.

Combine sugar, oil, and applesauce in a large bowl with an electric mixer on low speed. Add pumpkin and vanilla extract. Beat in eggs on medium speed, 1 at a time, mixing well after each addition. Add flour mixture gradually until combined; finish mixing with a rubber spatula.

Pour batter into the prepared cake pans. Sprinkle chopped semisweet chocolate over the top of each. Swirl chocolate into the batter using a metal spatula.

Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 25 to 30 minutes. Cool in pans for 5 minutes. Loosen the sides, invert, remove parchment paper, and let cool on wire racks, about 30 minutes.

Meanwhile, combine cream cheese, powdered sugar, and vanilla extract for the filling in a mixing bowl. Beat using an electric mixer, increasing speed, until creamy. Remove 2/3 of the mixture and set aside. Add cocoa to remaining mixture; beat until creamy.

Beat heavy cream in another bowl on medium-high speed until stiff peaks form. Fold 2/3 of the whipped cream into the white cream cheese mixture. Fold remaining 1/3 of whipped cream into the chocolate cream cheese mixture.

Cut each cooled cake layer in half horizontally. Spread 1/2 of the white cream cheese mixture onto 1 layer of cake, to about 1/4-inch from the edge. Sprinkle 1/3 chopped semisweet chocolate over filling, gently pressing down with fingers. Add next layer; spread with chocolate cream cheese mixture and sprinkle with 1/3 of chopped semisweet chocolate; press down. Add third cake layer, spread with remaining white cream cheese. Sprinkle with remaining chocolate, pressing gently. Top with last layer.

Place bittersweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add in powdered sugar and butter. Whisk until smooth. Pour over the top of the cake. Spread glaze evenly across the top and on the sides.

Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch round cake pans with cooking spray. Line each pan with a round piece of parchment paper, and spray with cooking spray.

Prepare the cake: pulse pistachios in a food processor until finely ground, 10 to 15 pulses. Transfer 1 1/2 cups ground pistachios to a bowl with flour, baking powder, salt, and baking soda; whisk until well combined and set aside. Place remaining ground pistachios, about 1 1/3 cups, in a bowl and reserve for finishing the cake.

Beat butter and white sugar for cake in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides as needed, until light and fluffy, about 3 minutes. Add egg whites and beat on high speed until combined, about 2 minutes.

Mix in sour cream, vanilla extract, and almond extract until combined, about 1 minute. Add flour mixture in batches on low speed until completely incorporated, about 2 minutes. Mix in milk and food coloring until just combined, about 1 minute.

Divide batter evenly among the prepared cake pans. Gently tap each pan on the countertop to spread and flatten batter.

Bake in the preheated oven until a toothpick inserted into the center of each pan removes cleanly, 22 to 24 minutes. Cool cakes in the pans for about 10 minutes. Run a table knife around the edges to loosen cakes, then invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.

While the cakes are cooling, prepare buttercream: beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Mix in powdered sugar in 1/2-cup increments on medium-low speed, allowing sugar to be completely incorporated before adding more, until combined, about 4 minutes. Mix in vanilla and food coloring on medium-high speed until light and fluffy, about 2 minutes.

Place one cake layer on a serving plate or cake stand. Top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface using a spatula. Place second cake layer on top; top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface. Place third cake layer on top, and spread 1 cup buttercream evenly over the surface. Spread 2 cups buttercream evenly around sides of assembled cake and smooth with a spatula. Transfer cake to the refrigerator and chill for 30 minutes.

Remove cake from the refrigerator and spread remaining buttercream over top and sides of cake until sides are smooth and top is billowy. Using a small offset spatula, make a spiral pattern on top of the cake. Press remaining ground pistachios into sides of the cake.

Slice and serve immediately or chill in an airtight container until ready to serve. If chilled, allow cake to come to room temperature before serving.

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch cake pans.

Beat cake mix, milk, oil, eggs, and vanilla pudding mix together in a large bowl with an electric mixer on low speed until just blended. Scrape the bowl, increase mixer speed to medium, and beat until batter is smooth, about 4 minutes. Pour batter into prepared cake pans.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before transferring cakes to a wire rack to cool completely.

Beat cream cheese, confectioners' sugar, and white sugar together in a bowl with an electric mixer until smooth; fold in whipped topping until frosting is smooth.

Place 1 cake on a serving platter. Spread frosting on top of the cake; top frosting with a layer of strawberries. Place 1 cake atop strawberries. Frost cake and top with a layer of strawberries. Place remaining cake atop strawberries, frost the top and sides of the cake, and top with remaining strawberries.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.

Combine flour, baking powder, baking soda, and salt in a bowl.

Combine milk, vinegar, and vanilla extract in another bowl.

Beat sugar and lard together in a mixing bowl using an electric mixer until creamy. Add eggs and beat to combine. Beat in flour mixture alternately with milk mixture and strawberry puree, making 3 dry and 2 wet additions. Beat for 1 minute. Pour evenly into the prepared pans.

Drop cake pans 2 to 3 times on the countertop to break any air bubbles.

Bake in the preheated oven until a toothpick inserted into the centers of the cakes comes out clean, 30 to 40 minutes. Remove from the oven and let cool on wire racks for 10 minutes. Turn cakes out onto the rack to cool completely, 15 to 30 minutes more.

Ice cooled cake using vanilla frosting between the layers and on the top and sides.

Preheat oven to 350 degrees F (175 degrees C). Grease 3 large baking sheets. Cut three 10-inch rounds of parchment paper. Place a round on each baking sheet.

For cookies, beat butter, brown sugar, and white sugar together in a bowl with an electric mixer until fluffy and smooth. Add eggs, vanilla extract, baking soda, and salt, and mix until just combined. Stir in flour until dough forms. Fold chocolate chips into dough.

Divide dough into 3 equal parts. Press 1 part onto each parchment round and shape into large cookies.

Bake in the preheated oven until cookies are brown and crisp around edges and set in the middle, 15 to 20 minutes. Cool completely.

For the frosting, stir butter, milk, and vanilla extract together in a bowl. Beat confectioners' sugar and cocoa powder together in a separate bowl until combined. Beat butter mixture into cocoa mixture until frosting is smooth and thick.

Peel parchment off cookies. Set aside prettiest round for top layer. Spread 1/2 of the frosting onto one cookie. Top with second cookie. Spread remaining frosting onto second cookie, and top with remaining cookie.

Preheat the oven to 350 degrees F (175 degrees C). Take two 9-inch round baking pans and either line bottoms with parchment paper to prevent sticking or take a shortening stick and grease the pans, then sprinkle with flour.

Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.

Combine flour, baking soda, salt, and baking powder in a small bowl.

Beat white sugar and butter together in a large mixing bowl until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour evenly into the prepared cake pans.

Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, 30 to 35 minutes; make sure you don't overbake. Cool for 15 minutes; remove cakes from pans. Cool completely in the freezer for about 30 minutes to make them easier to cut the layers.

Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.

Beat cream cheese and butter for frosting in a large mixing bowl on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add powdered sugar gradually, beating until light and fluffy after each addition.

Split cake layers horizontally in half. Place 1 layer on a cake plate and spread 1/3 of the raspberry filling over top. Repeat with two more layers and remaining filling. Top with last layer and frost cake with cream cheese frosting.

Place Meyer lemons in a 2-quart saucepan with 4 cups water. Bring to a boil over high heat. Reduce heat and cover; simmer lemons until soft, about 25 minutes. Remove from heat and cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans, line the bottoms with parchment paper, and lightly grease the parchment paper.

Remove any stems from the lemons. Slice into quarters and remove all seeds.

Place the lemon quarters in the work bowl of a large food processor and process until fairly smooth, about 30 seconds. Add flour, sugar, butter, baking powder, and salt. Pulse about 10 times, just until the batter comes together into coarse crumbs with flecks of lemon rind. Pour in eggs and limoncello with the motor running; process until a thick, slightly grainy batter forms, 10 seconds or less.

Divide batter between the prepared pans.

Bake in the preheated oven until the tops are light gold and spring back lightly to the touch, and a toothpick inserted into the middle of each cake comes out clean, 20 to 23 minutes. Cool in the pans for about 5 minutes, then remove and finish cooling on baking racks.

Place 1 cake layer on a cake plate and cover with lemon curd. Top with the second layer and frost just the top, or top and sides, with cream cheese frosting.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.

Dissolve baking soda in buttermilk. Combine flour, cocoa powder, and salt in a separate bowl.

Beat butter in a mixing bowl until creamy. Gradually add sugar, beating well. Add flour mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture; mix well after each addition. Stir in 1 tablespoon plus 2 teaspoons coffee and vanilla.

Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the creamed mixture. Pour batter into the prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto a serving plate or cooling rack. Let cool, about 20 more minutes.

While the cake is cooling, beat butter and cocoa powder for frosting in a bowl until well creamed. Add powdered sugar, egg yolk, and vanilla and beat until smooth.

Stack the 3 cake layers on top of each other, spreading frosting between layers, and on top of the cake.

1. Preheat oven to 350° F. Grease 3 (8-inch) round cake pans. Line with parchment paper, then butter.

2. In a large bowl, beat together the coconut oil, yogurt, eggs, sugar, buttermilk, and vanilla. Add the flour, baking powder, baking soda, and salt. Mix until just combined. Fold in the raspberries and swirl in 3/4 cup raspberry jam, leaving a few streaks of jam throughout the batter, it shouldn't be fully incorporated.

3. Divide the batter among the 3 cake pans and bake for 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool for five minutes. Run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.

4. To make the frosting. In a bowl, beat together the butter and powdered sugar until light and fluffy. Add the melted white chocolate and vanilla, and beat until combined.

6. To assemble, place one cake layer on a serving plate. Spread 1/3 of the frosting over the cake and layer with about 1/4 cup of jam. Repeat with the remaining cake layers. Be careful not to overfill your layers or the cake will be hard to slice. Lightly frost the outside of the cake, then decorate with smashed raspberries. Chill 30 minutes. Serve or store in the fridge for up to 3 days.

1. Preheat oven to 350 degrees F. Grease 3 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.

2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, yogurt, eggs, sugar, brown sugar, vanilla, buttermilk, lemon juice, and zest. Add 3 3/4 cups flour, baking powder, baking soda, and salt. Mix until just combined.

3. Toss the blueberries with the remaining 1 tablespoon flour and fold them into the batter. Swirl in the blueberry jam, leaving a few streaks of jam throughout the batter, it shouldn't be fully incorporated.

4. Pour the batter among the 3 cake pans and bake 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.

5. To make the buttercream. Add the butter, mascarpone, and powdered sugar to the bowl of a stand mixer. Beat the butter and powdered sugar together until the butter is light and fluffy. Divide the buttercream between 3 bowls. Mix 1-2 tablespoon jam into 1st bowl, then 2-3 tablespoons jam to the 2nd bowl. Leave the 3rd bowl plain.

6. To assemble, place one cake layer on a serving plate or cake stand. Spread the darkest colored buttercream over the cake. Add the 2nd cake layer and spread with the lighter colored buttercream. Add the final cake layer and spread with the white buttercream. Lightly frost the outside of the cake, swirling the different shades together. It's shouldn't look "perfect". Chill 30 minutes. Serve, or store in the fridge for up to 3 days.

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed.

Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth.

Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.