More about "super moist applesauce cake recipes"
THE SECRETS TO BAKING SUPER MOIST CAKE, EVERY TIME - YUM…
This luscious strawberry layer cake sandwiched with tangy lemon curd and pink-tinged strawberry-lemonade buttercream has a secret ingredient. It’s mayonnaise. Think of what mayonnaise is — an emulsion of eggs, oil, and acid. All of those ingredients are ones you typically use in baking, and adding mayo to cake batter ensures the cake turns out ultra-moist and tender. Two more smart tricks: The batter is flavored and colored with pureed fresh strawberries cooked down to a thick paste. The rich frosting gets its rosy hue and bright flavor from freeze-dried strawberries, which are available in most supermarkets. The recipe is a Yummly original created by [Ashley Strickland Freeman](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).
Provided by Yummly
Total Time 4 hours
Yield 10
Number Of Ingredients 21
Steps:
- Hull and stem 1 1/2 pounds of the strawberries, then pulse berries in a food processor or blender until pureed. (Save the remaining strawberries for serving.) Pour puree into a medium saucepan and cook over medium heat, stirring frequently, until reduced to 3/4 cup, 20-40 minutes. (The texture of the mixture will look like tomato paste.) Set aside to cool to room temperature, about 15 minutes.
- Preheat oven to 350°F. Grease and flour 3 (8-inch) round cake pans. In a stand mixer using the paddle attachment, beat ¾ cup butter and the granulated sugar at medium speed until fluffy, about 3 minutes. Add mayonnaise and beat until creamy. Add eggs one at a time, beating well after each addition. Beat in 3 teaspoons (1 tablespoon) vanilla.
- In another bowl, stir together 3 ½ cups flour, the baking powder, and baking soda. Alternately add the flour mixture and 3/4 cup milk to the butter mixture, beginning and ending with flour. Beat in the cooled strawberry puree. Add a few drops of red food coloring if you like.
- Divide batter evenly between prepared pans. Bang pans on a work surface a couple of times to remove any excess air bubbles.
- Bake cake layers, switching pan positions halfway through baking, until a toothpick inserted in the center of cake comes out clean and cakes spring back when lightly pressed in center, 24-33 minutes total. Set pans on wire racks to cool for 5 minutes. Run a knife around edges of pans and turn out cakes to cool completely (about 1 hour).
- While cakes bake and cool, make strawberry-lemonade buttercream: In a food processor, whirl freeze-dried strawberries into a fine powder, scraping down inside of container. (You’ll have 4-5 tablespoons.)
- In a stand mixer using the paddle attachment and a clean bowl, beat remaining 1 cup butter at medium speed until creamy. Add the strawberry powder, 1 tablespoon milk, lemon zest, lemon juice, and remaining 1 teaspoon vanilla and beat until combined. Add powdered sugar 1 cup at a time and beat until smooth and spreadable.
- To assemble cake, with a long serrated knife, trim cake layers to make them level, if you like. Place one cake layer on a cake stand or plate. If you like, tuck strips of waxed paper under cake layer to protect cake stand. Top cake layer with about 1/2 cup buttercream and spread evenly to the edges. Top with 1/4 cup lemon curd, and spread almost all the way to the edges (but not all the way — that would make it hard to frost the edges of the cake). Place a second cake layer on top of the first, and repeat with more frosting and lemon curd. Place the third cake layer on top. Frost the top and sides of the cake with the remaining buttercream. Remove strips of waxed paper.
- Just before serving, decorate top of cake with the remaining strawberries (whole and cut in half), and if you like, lemon slices and lemon zest curls.
Nutrition Facts : Calories 990 calories, CarbohydrateContent 142 grams, CholesterolContent 205 milligrams, FatContent 46 grams, FiberContent 4 grams, ProteinContent 10 grams, SaturatedFatContent 25 grams, SodiumContent 570 milligrams, SugarContent 99 grams
SUPER MOIST VEGAN CARROT CAKE RECIPE - THE SPRUCE EATS
Jan 04, 2022 · Since carrot cakes are already inherently dense cakes, we don't need any sort of binder to keep all the ingredients together. Just a bit of applesauce, some almond milk, and canola oil are enough to make sure the cake is perfectly moist and delicious. Of course, the grated carrots also add color, texture, and moisture to the cake …
From thespruceeats.com
From thespruceeats.com
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WHOLE ORANGE CAKE (SUPER MOIST) - TWO ?KOOKS IN THE KIT…
Mar 12, 2021 · The whole orange cake can be stored at room temperature for 3-4 days in an airtight container to keep it fresh and moist. The cake can also be frozen for 2-3 months. Other delicious cake recipes you might enjoy. best banana cake with chocolate icing; moist apple cake recipe with bourbon caramel sauce; carrot and pineapple cake
From twokooksinthekitchen.com
From twokooksinthekitchen.com
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EASY CHOCOLATE CAKE RECIPE (MOIST - SUGAR GEEK SHOW
Mar 18, 2021 · This chocolate cake is super moist, decadent and delicious! Makes two 8"x2" round cakes with fudge frosting and a chocolate drip. ... use a commercial egg replacer like King Arthur egg replacer or sugar free applesauce instead of the eggs. ... Looking forward to baking your cake recipes …
From sugargeekshow.com
From sugargeekshow.com
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EASIEST APPLESAUCE CAKE RECIPE | ALLRECIPES
Oh my goodness. This is the best applesauce cake ever. It is so moist it melts in your mouth. As the others have said, it only makes 2 not 3. You better hide the second one because it would …
From allrecipes.com
From allrecipes.com
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DENSE SUPER MOIST YELLOW CAKE - DENSE VANILLA FLAVORED ...
Jan 10, 2020 · More Delicious & Moist Cake Recipes: moist chocolate cake recipe. sweet potato cake with cream cheese frosting. fluffy vanilla cake recipe without eggs. moist fruit cake. moist applesauce cake (vegan) semolina yogurt cake. eggless mango semolina cake. Below you can read the moist dense yellow vanilla cake (butter cake…
From recipe-garden.com
From recipe-garden.com
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MOTHER'S APPLESAUCE CAKE RECIPE | ALLRECIPES
After reading the reviews I decided to alter the recipe by adding only 1 teaspoon of cinnamon, 1/4 teaspoon of cloves, and bake only 1 hour 20 minutes. This cake exceeded my expectations, and reminded me of the applesauce cake my mother made when I was a kid. This is a very moist and delicious cake…
From allrecipes.com
From allrecipes.com
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BUNDT CAKE RECIPES - MARTHA STEWART
A blend of olive oil and applesauce helps keep it moist. This classic fall dessert recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter). Martha also made this recipe on "Martha …
From marthastewart.com
From marthastewart.com
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