4 LAYER 8 INCH CAKE RECIPES

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PINK CHAMPAGNE LAYER CAKE RECIPE - BETTYCROCKER.COM



Pink Champagne Layer Cake Recipe - BettyCrocker.com image

Add this delicious champagne cake that’s made with Betty Crocker™ Super Moist™ cake mix to your dessert table.

Provided by Betty Crocker Kitchens

Total Time 2 hours 15 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups champagne, room temperature
1/3 cup vegetable oil
3 egg whites
4 or 5 drops red food color
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup champagne, room temperature
1 teaspoon vanilla
4 or 5 drops red food color
Betty Crocker™ pink decorating sugar
Edible pink pearls and/or edible pink glitter

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
  • In large bowl, stir together cake mix and 1 1/4 cups champagne. Add oil, egg whites and food color; beat with electric mixer on medium speed 2 minutes. Pour into pans.
  • Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
  • In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. On serving plate, place 1 cake layer, rounded side down. Frost top of cake layer. Top with second layer, rounded side up. Frost side and top of cake. Sprinkle with garnishes. Store loosely covered.

Nutrition Facts : Calories 460 , CarbohydrateContent 72 g, CholesterolContent 20 mg, FatContent 3 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 54 g, TransFatContent 0 g

DOUBLE CHOCOLATE LAYER CAKE RECIPE - EPICURIOUS



Double Chocolate Layer Cake Recipe - Epicurious image

In old-fashioned chocolate cake recipe, Ed Kasky uses Callebaut for the cake & Guittard for the frosting, but any fine-quality semisweet chocolate will work.

Provided by Ed Kasky

Yield Serves 12 to 14

Number Of Ingredients 18

3 oz. fine-quality semisweet chocolate such as Callebaut
1½ cups hot brewed coffee
3 cups sugar
2½ cups all-purpose flour
1½ cups unsweetened cocoa powder (not Dutch process)
2 tsp. baking soda
¾ tsp. baking powder
1¼ tsp. salt
3 large eggs
¾ cup vegetable oil
1½ cups well-shaken buttermilk
¾ tsp. vanilla extract
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 Tbsp. sugar
2 Tbsp. light corn syrup
½ stick (¼ cup) unsalted butter
two 10- by 2-inch round cake pans

Steps:

  • Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
  • Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
  • Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
  • Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
  • Finely chop chocolate. In a 1½- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
  • Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
  • Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

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