PUMPKIN LAYER CAKE RECIPE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CARROT LAYER CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Carrot Layer Cake Recipe: How to Make It - Taste of Home image

My sister gave me this recipe for what she calls "the ultimate carrot cake," and it really lives up to the name. When people taste it, they're bowled over by the tender, not-too-sweet cake and unexpected pecan filling. —Linda Van Holland, Innisfail, Alberta

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 30 minutes

Prep Time 55 minutes

Cook Time 35 minutes

Yield 20 servings.

Number Of Ingredients 24

1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup heavy whipping cream
1/2 cup butter
1 cup chopped pecans
1 teaspoon vanilla extract
CAKE:
1-1/4 cups canola oil
2 cups sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs, room temperature
4 cups finely shredded carrots
1 cup raisins
1 cup chopped pecans
FROSTING:
3/4 cup butter, softened
6 ounces cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool and set aside. , In a large bowl, beat oil and sugar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; add to creamed mixture alternately with eggs, beating well after each addition. Stir in carrots, raisins and nuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a small bowl, beat butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between layers. Frost sides and top of cake. Store in the refrigerator. Remove from refrigerator 30 minutes before serving.

Nutrition Facts : Calories 641 calories, FatContent 41g fat (14g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 405mg sodium, CarbohydrateContent 68g carbohydrate (53g sugars, FiberContent 3g fiber), ProteinContent 5g protein.

COCONUT LAYER CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Coconut Layer Cake Recipe: How to Make It - Taste of Home image

This coconut layer cake recipe is my specialty. It's particularly wonderful for wedding or baby showers. —Marilyn Dick, Centralia, Missouri

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 25 minutes

Prep Time 45 minutes

Cook Time 40 minutes

Yield 16 servings.

Number Of Ingredients 17

5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup buttermilk
2 cups sweetened shredded coconut
1/2 cup chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 cup sweetened shredded coconut, toasted
Pecan halves, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Meanwhile, line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Cream butter, shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. In another bowl, whisk together flour and baking soda; beat into creamed mixture alternately with buttermilk. Stir in coconut and chopped pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form; fold gently into batter. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth and creamy. Spread between layers and over top and sides of cake. Top with coconut and pecan halves if desired. Store in refrigerator.

Nutrition Facts : Calories 571 calories, FatContent 28g fat (15g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 239mg sodium, CarbohydrateContent 75g carbohydrate (62g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

More about "pumpkin layer cake recipe recipes"

BEET CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I found this recipe handwritten in my grandmother's well-worn cookbook. I've made it many times, and my four grandchildren love it (they think it's just a moist chocolate cake). It's especially appropriate for this contest because our state is known as the beet-growing capital.
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Desserts
Calories 211 calories per serving
  • In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs., In a small bowl, combine the chocolate mixture, beets and vanilla. , Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar.
See details


RECIPES | MY CAKE SCHOOL
Banana Split Layer Cake Recipe. Berry Chantilly Cake. Black Forest Cake Recipe. ... Pumpkin Spice Cake~ {Scratch Recipe} Pumpkin Spice Cake~Doctored Cake Mix. Pumpkin Spice Latte Cake. ... We'd love for you to check out our free cake tutorials & recipes…
From mycakeschool.com
See details


PUMPKIN DUMP CAKE RECIPE | ALLRECIPES
About this cake...The bottom layer has the exact texture of pumpkin pie. The top layer turns into a sort of crust. But this is important...You need to drizzle butter over almost every speck of cake powder or you will end up with areas of unbaked cake …
From allrecipes.com
See details


PUMPKIN SPICE CAKE I RECIPE | ALLRECIPES
Wonderful recipe! I divided it into a 3-layer cake, frosted it with a cream cheese frosting, and sprinkled some mashed up cinnamon graham crackers on top. It was an absolute smash! I did …
From allrecipes.com
See details


THE BEST PUMPKIN CAKE I'VE EVER HAD - SALLY'S BAKING ADDICTION
Oct 11, 2017 · Same oven temperature. But for ease, I suggest using my pumpkin Bundt cake recipe. Same great flavor and texture as this cake! You can leave out the chocolate chips. 2 Layer Cake: Pour batter evenly into two 9-inch round cake pans. Same oven temperature, bake for 25 minutes or until baked through. This frosting is enough for a 2 layer cake.
From sallysbakingaddiction.com
See details


DOUBLE LAYER PUMPKIN CHEESECAKE RECIPE | ALLRECIPES
this is a perfect holiday recipe, especially if you go to big family gatherings where everyone brings the most traditional desserts. it provides great variety. i had a hard time imagining what pumpkin …
From allrecipes.com
See details


PUMPKIN SPICE CAKE~ {SCRATCH RECIPE} - MY CAKE SCHOOL
Nov 22, 2021 · This moist scratch pumpkin spice cake recipe is our favorite! It has just the right combination of pumpkin and spices. Paired with our Spiced Cream Cheese frosting recipe, it is heavenly! MyCakeSchool.com Online Cake Recipes…
From mycakeschool.com
See details


PUMPKIN CRUNCH CAKE RECIPE | ALLRECIPES
This recipe is WONDERFUL!! I am not a big pumpkin pie fan, but this is great! Make sure you cook it long enough, so the pumpkin layer sets up and the top layer gets cooked through so it has …
From allrecipes.com
See details