SEVEN-LAYER CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Even if you can't bake, you can still impress guests with this make-ahead dessert from Diane Thompson, Nutrioso, Arizona. "Assemble it when you have time to let the layers freeze," she suggests. "Then store it in the freezer until you're ready to show off the colorful results."
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- Line the bottom and sides of a 9x5-in. loaf pan with heavy-duty aluminum foil. Combine the graham cracker crumbs, sugar and butter; press one fourth of the mixture into the pan. Freeze for 15 minutes. , Spread vanilla ice cream over crumbs. Sprinkle with another fourth of crumbs; press down gently. Freeze for 45-60 minutes or until firm. , Spread with chocolate ice cream. Sprinkle with another fourth of the crumbs; press down gently. Freeze until firm. Spread with the strawberry ice cream, then top with the remaining crumbs (pan will be very full). Cover and freeze for several hours or overnight. May be frozen for up to 2 months. , Remove from the freezer 10 minutes before serving. Using the foil, lift cake from pan; discard foil. Cut cake with a serrated knife.
Nutrition Facts : Calories 352 calories, FatContent 17g fat (9g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 294mg sodium, CarbohydrateContent 47g carbohydrate (23g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
TRADITIONAL JEWISH SEVEN LAYER CAKE - JAMIE GELLER
Chocolate-Mocha Buttercream Prepare a double boiler fitted with a medium glass bowl and melt the semisweet and unsweetened chocolate. When chocolate is
Provided by Jaclynn Lewis
Total Time 60 minutes
Prep Time 60 minutes
Yield 12 Servings
Number Of Ingredients 21
Steps:
- Chocolate-Mocha Buttercream Prepare a double boiler fitted with a medium glass bowl and melt the semisweet and unsweetened chocolate. When chocolate is melted, stir in the coffee granules and remove from stove top to allow to cool slightly. In a small, heavy-bottomed saucepan, combine water and sugar and place on the stove over low heat. Stir mixture for about five minutes or until the sugar has dissolved, and increase the heat to medium and, without stirring, bring the syrup to a boil. Allow boiling syrup to reach 250 degrees on a candy thermometer (also called the “soft-ball stage”), before removing from heat. While syrup is boiling, beat egg yolks in a large bowl until pale and thick, about 4 minutes. Once sugar syrup has reached 250 degrees, very slowly drizzle the syrup into the eggs by allowing it to flow in a steady stream down the side of the bowl gradually into the eggs while continuing to beat the mixture. Once all the hot syrup has been added, continue to beat on high until the mixture has thickened and cooled to room temperature (about 10 minutes). Once the thick mixture has cooled, continue to beat while adding in, a couple tablespoons at a time, the margarine and shortening. After both have been fully incorporated, gradually beat in the melted, cooled chocolate-coffee mixture, followed by the salt, vanilla, and rum extracts, beating well with the addition of each ingredient. Once all ingredients have been incorporated, push entire mixture through a strainer and discard any undissolved coffee granules or solid egg parts. Cover and store the buttercream frosting in the refrigerator until an hour before ready to frost the cake. Spoon ¼ of the buttercream into a zip-lock or pastry bag and leave the rest in the bowl to be spread onto the cakes with an angled spatula. Tips: I highly suggest making the buttercream the day before, as baking and assembling the actual cake is a pretty big project that can easily take up an entire day. Store the buttercream in a covered container in the refrigerator, and let it sit at room temperature for at least an hour before attempting to assemble the cake. Sponge Cake Layers Preheat oven to 350 degrees. Line bottom of 9-inch round cake pans with parchment paper and margarine. Flour paper and sides of pans. It’s very important that this is done extremely thoroughly or the baked cakes will be very difficult to remove from the pans, as there is no fat in the batter itself. Unless you have 7 cake pans, you’ll have to bake the cake layers in batches (which isn’t a big deal since the cakes bake pretty quickly) and re-prepare the pans this way each time. In a medium bowl, beat room temperature egg whites until they have formed soft peaks, and set aside. In a separate, large bowl, beat egg yolks and sugar on a high speed for 5-9 minutes, or until the mixture is thick and pale yellow. Reduce mixing speed to low and add in the non-dairy milk mixture, a tablespoon at a time, along with the vanilla extract and the salt, and replace mixing speed to high. Once the mixture has been beaten and has re-thickened, remove electric mixture and gradually and gently fold egg whites into the yolk mixture. Once all the whites have been incorporated, slowly and in small batches, sift in the flour, folding after each addition of flour. Measure out 1 cup of the batter for each cake pan and gently spread the batter into a thin, even layer in each pan. Measuring the batter will ensure that each layer be exactly the same thickness, creating a pretty finished product and also allowing each layer to have the same baking time. Tap the bottom of the cake pans against the countertop to help some of the larger air-bubbles to release so that the cakes bake evenly. Bake the layers either one or two at a time (any more than two cake pans in the oven will bring the temperature down) for 6-8 minutes, rotating pans halfway through baking time. When cakes are finished baking, the edges will turn light golden and will pull away slightly from the sides of the pan. Allow cakes to cool in the pans for 1-2 minutes before transferring to cooling racks. Caramel Covering the seventh layer of the cake with this caramel is optional, but encouraged! (It is best made with butter for a dairy meal, but will work with margarine) The caramel shouldn’t be made until ready to cover cake. Without the caramel, the last cake layer can be stacked between buttercream with the other layers. In a small skillet, stir together sugar and water on high heat. Once the sugar has dissolved into a syrup (about 5 minutes), add margarine and allow mixture to come to a boil. Continue to stir the syrup so the caramel browns evenly. Once the caramel has reached desired color, remove from heat and immediately pour onto prepared cake layer (see specific directions below). Assembly: First, I like to slice off the outer edges of each of the cake layers using a perforated knife (or even a pizza cuter) and a round tupperware top or cardboard cutout as a guide. It’s important to wait to trim the cakes this way until just before ready to frost them, as the exposed edges will dry out if left uncovered for too long. Smear a dollop of the room temperature buttercream onto the center of cake plate or server to secure the cake and center one cake layer atop the buttercream dollop. Using a pastry or zip-lock bag, follow the edges of the cake and pipe a ring of buttercream on top of the layer. Measure out 1/3 cup of the buttercream (from the bowl) and spoon onto the center of the layer. Using a small, angled spatula, push the buttercream out towards the ring of piped buttercream until it has been spread into an even layer covering the top of the cake. Add the second layer of cake on top of the layer of buttercream, pipe another ring of buttercream, and measure and spread 1/3 cup of the frosting into another even layer. Continue this process until the sixth layer of cake has been stacked and covered in buttercream. Slip a few small strips of parchment paper under the bottom layer of the cake to catch any drips of buttercream. Spread the remaining buttercream from the bowl onto the sides of the cake into an even layer. Once the entire cake has been evenly covered in buttercream, transfer cake to the refrigerator to cool and slightly harden the buttercream while you prepare the caramel and seventh cake layer. Using the back edge of a large knife, score the seventh layer of the cake into 8 or 12 portions, making grooves into the cake but not cutting all the way through. Lay the scored cake onto a layer of parchment paper and prepare the caramel as directed above. Pour the hot caramel evenly onto the cake layer and spread using a buttered spatula until the layer has been fully covered by the caramel. Before the warm caramel cools and hardens, use a large, buttered knife to slice the caramel-covered cake into slices along the score marks. Re-buttering the knife as needed, trim off any excess caramel that has spread outside the cake. Allow caramel-covered cake slivers to cool completely before topping the frosted, assembled cake. Once the frosted cake has cooled and hardened slightly, remove it from the fridge. Using an angled spatula dipped in very hot water, smooth out any imperfections in the buttercream, making a even surface for decorating. Remove parchment strips from the bottom of the cake. Transfer any extra buttercream to a pastry or zip-lock bag with a decorative tip and pipe a border on the bottom and/or top edges of the cake, or decorate however you wish. Depending upon how many slices the caramel-cake layer has been sliced into, I would suggest piping the same number of buttercream dollops or rosettes onto the top of the frosted cake to serve as little pillows for the caramel-cake slivers. Arrange the slivers on top of the cake, resting them on the rosettes. Pipe one final rosette in the center of the cake, if desired, and serve. For step by step pictures, come to my blog: http://pumpercake.com/2011/04/22/seven-layer-cake/
More about "how to make a seven layer cake recipes"
PRESIDENT GEORGE W. BUSH’S FAVORITE SEVEN LAYER CHOCOLATE CAKE
SEVEN layers? Yes, you read that correctly.
From delish.com
Reviews 3
Total Time 0S
Category vegetarian, birthday party, dessert
Cuisine American
From delish.com
Reviews 3
Total Time 0S
Category vegetarian, birthday party, dessert
Cuisine American
- Preheat convection oven to 330° and line a sheet pan with parchment paper. Cream butter and sugar. Add eggs and mix well. Sift together flour, cocoa powder and baking powder and slowly add to butter-sugar-egg mixture, alternating with liquids. Pour into sheet pan and tap lightly on counter before transferring to oven. Bake for 30 minutes. Let cool then freeze overnight before cutting. Cut each 1/2 sheet pan into half horizontally and each into 4 strips for 8 total. Keep cake layers frozen. Over a rolling boil, heat all ingredients together in a double-boiler then strain into bowl using a fine chinois.
Build the cake layers one by one using a spatula to add the semi-cooled icing onto each layer. Once assembled, apply a thin coating on the outside for the first coat and freeze. Remove and coat again before serving.
See details
PRESIDENT GEORGE W. BUSH’S FAVORITE SEVEN LAYER CHOCOLATE CAKE
SEVEN layers? Yes, you read that correctly.
From delish.com
Reviews 3
Total Time 0S
Category vegetarian, birthday party, dessert
Cuisine American
From delish.com
Reviews 3
Total Time 0S
Category vegetarian, birthday party, dessert
Cuisine American
- Preheat convection oven to 330° and line a sheet pan with parchment paper. Cream butter and sugar. Add eggs and mix well. Sift together flour, cocoa powder and baking powder and slowly add to butter-sugar-egg mixture, alternating with liquids. Pour into sheet pan and tap lightly on counter before transferring to oven. Bake for 30 minutes. Let cool then freeze overnight before cutting. Cut each 1/2 sheet pan into half horizontally and each into 4 strips for 8 total. Keep cake layers frozen. Over a rolling boil, heat all ingredients together in a double-boiler then strain into bowl using a fine chinois.
Build the cake layers one by one using a spatula to add the semi-cooled icing onto each layer. Once assembled, apply a thin coating on the outside for the first coat and freeze. Remove and coat again before serving.
See details
MRS. KITCHING’S ORIGINAL SMITH ISLAND CAKE | VISITMARYLAND.ORG
A beloved Maryland tradition, the official Maryland State Dessert is a standout on any table. With its thin layers of delicate yellow cake each slathered in a decadent schmear of icing, Smith Island cake would be too beautiful to eat…. if it weren’t so darned delicious! Try it with traditional chocolate icing, or a festive cooked coconut topping for a brighter treat.
From visitmaryland.org
Total Time 36 minutes
Cuisine American
Calories per serving
From visitmaryland.org
Total Time 36 minutes
Cuisine American
Calories per serving
- Put about 2/3 of a cup of the batter into each of the three greased pans spreading evenly across the entire pan. Bake each in the preheated oven for 8 minutes. If you are reusing the pans (We’re guessing you don’t have nine cake pans!), let the layers cool in the pans, then gently remove the layers and set aside while you prepare the next batch. Running a spatula or butter knife around the inside edge can help free the cake. Stack the layers with a generous layer of icing between each cake.
See details
CHOCOLATE LITTLE LAYER CAKE RECIPE - NYT COOKING
This recipe came to The New York Times in 2009 from Martha Meadows of somewhere between Slocomb and Hartford, Ala., where the worth of a cook can be measured in cake layers. In this corner of the country, everyone knows whose cakes are tender and whose consistently reach 12 thin layers or more. Ms. Meadows learned to bake 15-layer cakes from her mother, who cooked each layer one at a time in a cast-iron hoe-cake pan. The cake is frosted with warm boiled chocolate icing. Here is our tribute to that.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 30 minutes
Cuisine southern
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 30 minutes
Cuisine southern
- When all layers are iced and stacked, glaze top and sides of cake. Contours of layers will be visible through icing. If icing hardens too much while frosting cake, set back on low heat and stir until it is spreadable.
See details
SEVEN SISTERS (CIASTO STEFANKA) 7 LAYER CAKE RECIPE
Mar 26, 2014 · Make the Sponge Cake. Gather the ingredients. Heat the oven to 350 F. In a large bowl, cream 1/2 pound butter and 1 cup sugar until light and fluffy. Beat in 4 eggs, then flour, salt, and 1 teaspoon vanilla until smooth. Lightly coat the bottom of seven (8-by-4-inch) disposable aluminum loaf pans with cooking spray.
From thespruceeats.com
From thespruceeats.com
See details
HOW TO MAKE A SEVEN-LAYER DIP CAKE | RECIPES, DINNERS AND ...
Step 2. For the refried beans, make the pudding as the label directs; fold in the cocoa powder until combined. Transfer to a large resealable plastic bag and refrigerate until ready to use. Step 3 ...
From foodnetwork.com
From foodnetwork.com
See details
OLD FASHIONED SEVEN LAYER CAKE - RECIPE | COOKS.COM
Feb 01, 2013 · Cream sugar and butter together. Add eggs. Cream that and add buttermilk, flour and vanilla. Beat together. Cook in 6 or 7 layers at 350°F until done.
From cooks.com
From cooks.com
See details
HUNGARIAN SEVEN-LAYER CAKE (DOBOSTORTE) RECIPE | EPICURIOUS
Aug 20, 2004 · 10.To assemble: Place a cake layer on a serving plate, spread with 1/8-inch thick layer of buttercream, then place a second layer on top. Repeat layering the buttercream and cake layers. Cover the ...
From epicurious.com
From epicurious.com
MEGA MAGICAL 7 LAYER CHOCOLATE CAKE RECIPE | DUFF GOLDMAN ...
For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch-round cake pans with butter and line with parchment paper. Place the sugar and oil in the bowl of a stand mixer fitted with the ...
From foodnetwork.com
From foodnetwork.com
See details
OLD FASHIONED SEVEN LAYER CAKE - RECIPE | COOKS.COM
Feb 01, 2013 · Cream sugar and butter together. Add eggs. Cream that and add buttermilk, flour and vanilla. Beat together. Cook in 6 or 7 layers at 350°F until done.
From cooks.com
From cooks.com
See details
HOW TO MAKE A SEVEN-LAYER DIP CAKE | RECIPES, DINNERS AND ...
Step 2. For the refried beans, make the pudding as the label directs; fold in the cocoa powder until combined. Transfer to a large resealable plastic bag and refrigerate until ready to use. Step 3 ...
From foodnetwork.com
From foodnetwork.com
See details
HUNGARIAN SEVEN-LAYER CAKE (DOBOSTORTE) RECIPE | EPICURIOUS
Aug 20, 2004 · 10.To assemble: Place a cake layer on a serving plate, spread with 1/8-inch thick layer of buttercream, then place a second layer on top. Repeat layering the buttercream and cake layers. Cover the ...
From epicurious.com
From epicurious.com
HOW TO MAKE SEVEN LAYER CAKE FOR PASSOVER | KITCHEN ...
For the ingredients list, go to the Seven Layer Cake for Passover recipe. To Make the Sponge Cake: Preheat oven to 350 degrees F. Prepare two baking sheets by greasing them and lining with parchment. Sift the matzo cake meal, potato starch and salt together and set aside. In a mixer, whip the eggs and sugar for about 8 minutes.
From cookingchanneltv.com
From cookingchanneltv.com
See details
LAYER CAKE FROM A MIX RECIPES | ALLRECIPES
Lemon Layer Cake. Rating: 4.44 stars. 27. An old fashioned lemon cake recipe. It is usually made up of 3 to 6 white cake layers with a cooked lemon filling between the layers and iced in Seven Minute Frosting. By Tonya. Pineapple Upside-Down Cake V.
From allrecipes.com
From allrecipes.com
See details
50 LAYER CAKE FILLING IDEAS: HOW TO MAKE LAYER CAKE (RECIPES)
1. Chocolate layer cake with cream cheese filling. Just in case you want delicious, rich decadence without getting too crazy with the flavours right off the bat, here’s a chocolate and cream cheese filling recipe that’s sure to make your mouth water. See it in more detail on Yummiest Food. 2.
From diys.com
From diys.com
See details
10-LAYER SOUTHER LITTLE LAYER CAKE - DIVAS CAN COOK
Apr 20, 2021 · This recipe can make up to a 16 layer cake. Just divide the number of cups of batter (10 cups) evenly amongst the number of pans you’re using to get even layers and adjust the baking time. I’m making 10 layers so 1 cup per pan. I love easy math! Say a prayer. Seriously just do it. Invite the universe to guide you on this mission.
From divascancook.com
From divascancook.com
See details
SEVEN LAYER CAKE ORIGIN - MORINONAKASEIKOTUIN
Seven layer cake is made of 5 to 7 thin layers and of cake and frosted with chocolate buttercream. The debut mix was labled ginger cake but would soon evolved into gingerbread cake and cookie mix. Add lemon juice, cardamom, vanilla, sugar and cinnamon and stir well. With daniel craig, tom hardy, jamie foreman, sally hawkins. Using the back edge ...
From kepang.lesonaka.com
From kepang.lesonaka.com
See details
LAYER CAKE RECIPES - BETTYCROCKER.COM
Layer Cake Recipes. These gorgeous layer cakes are complete showstoppers. From birthday parties to bridal showers and every festivity in between, these impressive layer cakes are the perfect addition to any dessert table. 1. 2.
From bettycrocker.com
From bettycrocker.com
See details
40 LAYERED CAKE RECIPES YOU'LL LOVE | TASTE OF HOME
Nov 13, 2018 · Lemon Ricotta Cake. This recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. —Nanette Slaughter, Sammamish, Washington. Go to Recipe. 19 / 40.
From tasteofhome.com
From tasteofhome.com
See details