HOW TO MAKE A ROUND LAYER CAKE RECIPES

Name: Simple Layer Cake with Vanilla Frosting
Prep time: 30 min
Total time: 2 h
Yield: Makes one 8-inch layer cake
Ingredients: 1 stick unsalted butter, softened, plus more for cake pans and parchment; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon fine salt; 1 1/2 cups granulated sugar; 3 large eggs, room temperature; 1 cup whole milk; 1 teaspoon pure vanilla extract; 1 stick unsalted butter, softened; 4 ounces cream cheese, room temperature; 5 cups confectioner's sugar; 1/4 teaspoon fine salt; 1/4 cup whole milk; 1/2 teaspoon pure vanilla extract

SIMPLE LAYER CAKE WITH VANILLA FROSTING RECIPE | MARTHA ...

Simple Layer Cake with Vanilla Frosting Recipe | Martha ... image

This easy all-purpose yellow cake takes just a bit longer to make than one from a packaged mix, but it's worth it.

Provided by Martha Stewart

Categories Cake Recipes

Total Time 2 hours

Prep Time 30 minutes

Yield Makes one 8-inch layer cake

Number Of Ingredients 14

Ingredients

1 stick unsalted butter, softened, plus more for cake pans and parchment
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 cup whole milk
1 teaspoon pure vanilla extract
1 stick unsalted butter, softened
4 ounces cream cheese, room temperature
5 cups confectioner's sugar
1/4 teaspoon fine salt
1/4 cup whole milk
1/2 teaspoon pure vanilla extract

Steps:

For the cake:
For the frosting:

BAKERY THREE LAYER CAKE RECIPE - FOOD.COM

Bakery Three Layer Cake Recipe - Food.com image

This cake taste just like the ones at your bakery, it is so moist! Frost it with you favorite butter cream frosting. For this use 1/2-cup each butter, oil and shortening only no changes please! See my recipe#78579 for greasing pans

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 3 layer cakes

Number Of Ingredients 11

Ingredients

1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter, softened
1/2 cup vegetable oil
1/2 cup shortening (room temperature)
4 egg yolks
1/2 teaspoon almond extract
2 teaspoons vanilla
2 cups all-purpose flour
4 egg whites (room temperature)

Steps:

Set oven to 325 degrees.
Grease three 9-inch round cake pans (if desired line the bottom of the pans with parchment paper).
In a bowl combine the buttermilk with baking soda; let stand while preparing the next steps.
In a large bowl cream sugar with butter, oil and shortening until well combined (no sugar granules should remain).
Add in egg yolks, almond extract and vanilla; beat until well combined.
Add in the buttermilk mixture alternately with the flour into the creamed mixture.
In a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form.
Fold 1/3 of the whites into the creamed batter until blended, then fold in remaining whites until no streaks remain.
Divide the batter between the three pans.
Bake for 25-30 minutes or until cakes test done.
Cool in pans for 15 minutes then remove to wire racks to cool completely before frosting.

Nutrition Facts : Calories 1844.8, FatContent 108.2, SaturatedFatContent 35.2, CholesterolContent 336.3, SodiumContent 808, CarbohydrateContent 202.3, FiberContent 2.2, SugarContent 138.2, ProteinContent 19.7

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