LAYERED CREAM CAKE RECIPES
ORANGE CREAM LAYER CAKE RECIPE | LAND O’LAKES
Steps:
- Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside.
- Combine flour, baking powder, baking soda and salt in bowl; set aside.
- Combine 1 1/2 cups sugar, 3/4 cup butter and 1 tablespoon orange zest in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition until light and fluffy. Add flour mixture alternately with buttermilk, beating just until combined.
- Spread batter evenly into prepared pans. Bake 27-32 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans. Cool completely.
- Combine all filling ingredients in bowl. Beat at medium speed until fluffy. Reserve 1/2 cup filling.
- Place 1 cake layer onto serving plate. Spread remaining filling over cake. Top with remaining cake layer. Cover; refrigerate while preparing frosting.
- Combine reserved filling and all frosting ingredients in bowl. Beat at high speed, scraping bowl often, until stiff peaks form. Frost top and sides of cake.
- Serve immediately or cover and refrigerate for up to 6 hours. Garnish with orange zest, if desired. Store refrigerated.
Nutrition Facts : Calories 480 calories, FatContent 30 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 150 milligrams, SodiumContent 320 milligrams, CarbohydrateContent 46 grams, FiberContent <1 grams, SugarContent grams, ProteinContent 6 grams
PEACHES AND CREAM LAYER CAKE RECIPE - BETTYCROCKER.COM
Get a triple punch of peaches in a celebratory cake. Peaches flavor the cake, filling and frosting.
Provided by Betty Crocker Kitchens
Total Time 2 hours 25 minutes
Prep Time 30 minutes
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8- or 9-inch round cake pans. Reserve 8 peach slices for garnish; cover and refrigerate. In blender or food processor, place remaining peaches. Cover; blend until pureed. Reserve 1/4 cup blended peaches for filling; cover and refrigerate.
- In large bowl, beat remaining blended peaches, the cake mix, oil, 1/4 cup whipping cream and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake 8-inch rounds 31 to 36 minutes, 9-inch rounds 26 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; carefully remove from pans to cooling racks. Cool completely, about 1 hour.
- In small bowl, stir reserved 1/4 cup blended peaches and 1/4 cup peach preserves until blended. Set aside for filling.
- In medium bowl, beat powdered sugar, butter, liqueur and just enough of the 2 to 4 tablespoons whipping cream with spoon or electric mixer on low speed until smooth and spreadable.
- Place 1 cake layer, rounded side down, on serving plate. Spread peach filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting.
- In small bowl, stir 3 tablespoons peach preserves; carefully spoon preserves around top edge of cake, allowing some to drizzle down side. Just before serving, cut reserved peach slices lengthwise in half; place on top of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 360 , CarbohydrateContent 55 g, CholesterolContent 65 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 250 mg, SugarContent 41 g, TransFatContent 0 g
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