3 TIER CAKE PAN SET RECIPES

Steps:

• This recipe uses the reverse creaming method.)Preheat oven to 350. Grease & flour three 8 inch pans.
• In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and look like coarse sand. If you pinch some of the mixture between your fingers it will stick together. Scrape the sides and bottom of the bowl.
• In another bowl combine eggs, oil, pumpkin, milk and vanilla. Whisk until well blended, set aside.
• Method is important in this recipe so with the mixer on LOW speed, SLOWLY add approximately 1/2 of the egg mixture. Increase to medium speed for 1 1/2 minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.
• Bake at 350 degrees 30 - 35 minutes, let cool in pans 10 minutes then turn out.
• Using your mixer beat the butter and cream cheese until well blended. Add the vanilla and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.

Steps:

• Preheat the oven to 350ºF (180ºC). Line two 8 or 9-inch (20 or 22-cm) round cake pans with parchment paper. Butter and dust with cocoa powder. You can also lightly grease with baking spray with flour, if you prefer.
• Sift flour, baking powder, baking soda, cocoa powder, and salt together into a large bowl; whisk to combine.
• Using an electric hand mixer or a stand mixer, beat butter and sugar until creamy and pale on medium-high speed, about 4 minutes, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Once smooth, add sour cream, vanilla extract, and vinegar; mix till well combined.
• Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk, beginning and ending with the flour mixture. Beat in your desired amount of food coloring; mix just until combined.
• Divide batter between cake pans. Bake for 25 - 30 minutes on the same shelf, or until a toothpick inserted into the center comes out clean.
• Let it rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.
• Make the Frosting:
• Assemble the Cake: