TWO-LAYER CAKE RECIPE | EPICURIOUS
Provided by Rose Levy Beranbaum
Yield Makes a 9-inch round cake
Number Of Ingredients 17
Steps:
- 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
- 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.
- 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.
DOUBLE-CHOCOLATE LAYER CAKE RECIPE - INA GARTEN | FOOD & W…
"This is the most fabulous chocolate cake that I've ever made," Ina Garten declared when F&W ran her recipe in 2007. The buttermilk keeps the cake moist and light, and the bit of coffee in the cake and frosting keeps the sweetness in check. Related: More Layer Cake Recipes
Provided by Ina Garten
Categories Chocolate Cake
Total Time 1 hours 30 minutes
Yield Makes one 8-inch layer cake
Number Of Ingredients 17
Steps:
- Make the Cake
- Make the Frosting
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