NATURAL CAKE RECIPE RECIPES
NATURAL YELLOW CAKE MIX RECIPE - FOOD.COM
Natural yellow cake mix substitute without additives, preservatives, and transfats. Replaces one 16-18 oz. boxed mix in any recipe.
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- For the cake mix, put flours into the bowl of a food processor. Add sugar, baking powder and salt and process until blended. Cut butter into 4 or 5 chunks, then add to flour mixture and pulse until completely incorporated. Use cake mix immediately (see below) or store in the refrigerator in an airtight container for up to 1 month. May also be frozen.
- For Yellow Cake.
- Preeat oven to 350°F Butter and flour a 9- x 13-inch cake pan or two 8-inch round cake pans; set aside.
- Transfer cake mix to large mixing bowl, then add 2 eggs, 1 cup milk and 1 teaspoons vanilla and beat with an electric mixer on low speed for 1 minute. Increase speed to medium high and beat for 2 minutes more, scraping sides of bowl occasionally. Transfer batter to
- prepared baking pan(s). For a 9- x 13-inch cake, bake for 40 to 50 minutes, or until done when tested with a toothpick. For two 8-inch cakes, baking time may shorten, so check after 25 to 35 minutes. Set cakes aside to cool for about 10 minutes, then remove them from the pans and set aside on wire racks to cool completely. Frost cakes, if desired.
Nutrition Facts : Calories 127.1, FatContent 5, SaturatedFatContent 3.1, CholesterolContent 12.7, SodiumContent 199.9, CarbohydrateContent 20.3, FiberContent 0.7, SugarContent 12.5, ProteinContent 1.2
RAINBOW LAYER CAKE WITH NATURAL FOOD COLORING RECIPE ...
Natural dyes from fruits and vegetables are used to create a rainbow of fuchsia, orange yellow, green, blue and purple cake layers!
Provided by Hungry Happenings
Total Time 2 hours 0 minutes
Prep Time 1 hours 0 minutes
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F (325°F for dark or non-stick pans.) Grease inside of six 8-inch baking pans. Optional: Line bottoms with parchment paper or non-stick tin foil.
- Beat the yellow cake mix, 3/4 cup water, 1/2 cup oil, 2 whole eggs and 1 egg white on low speed for 30 seconds, then increase the speed to medium and beat for 2 more minutes.
- Divide the cake batter into 3 bowls. In one bowl make the yellow layer by adding 1 egg yolk. In another, add carrot juice to make orange, and finally add spinach juice to make the green batter.
- Beat white cake mix, 3/4 cup water, 1/3 cup oil and 3 egg whites on low speed for 30 seconds, then increase the speed to medium and beat for 2 more minutes.
- Divide the cake batter into 3 bowls. Add 2 tablespoons beet juice to one bowl to create fuchsia batter. Then add 3 tablespoons blueberry juice to another bowl to make blue. In the final bowl, add 2 tablespoons blackberry juice, plus 1 teaspoon beat juice.
- Pour batter into baking pans.
- Bake for 20-24 minutes until a toothpick inserted in center of cake comes out clean. Cool completely.
- Trim rounded tops off cakes to level, if needed.
- Place purple cake on a cake round or serving plate. Spread frosting over cake layer, then repeat with blue, green, yellow, orange and fuchsia cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.
Nutrition Facts : ServingSize 1 Serving
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