TEXAS SHEET CAKE BROWNIES RECIPES

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RAINBOW SPRINKLE CAKE RECIPE - NYT COOKING



Rainbow Sprinkle Cake Recipe - NYT Cooking image

In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.

Provided by Julia Moskin

Total Time 1 hours 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 16

1/2 cup/110 grams unsalted butter (1 stick), slightly softened, more for pans
1 1/2 cups/190 grams all-purpose flour, more for pans
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2/3 cup/158 milliliters whole milk
1 1/2 teaspoons pure vanilla extract
1 cup/200 grams sugar
1 whole egg plus 2 egg whites
1/3 cup rainbow sprinkles (not pastel, or naturally colored)
8 ounces/225 grams cream cheese, slightly softened
1/2 cup/110 grams unsalted butter (1 stick), slightly softened
1/8 teaspoon fine salt, more to taste
3 cups/300 grams confectioners’ sugar, sifted, more to taste
1/2 teaspoon pure vanilla extract
1 cup rainbow sprinkles (see note)

Steps:

  • Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.
  • In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.
  • Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.
  • Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.
  • Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
  • Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.
  • Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.
  • Refrigerate cake 30 minutes or longer to set. Serve cool.

Nutrition Facts : @context http//schema.org, Calories 628, UnsaturatedFatContent 8 grams, CarbohydrateContent 93 grams, FatContent 27 grams, FiberContent 1 gram, ProteinContent 5 grams, SaturatedFatContent 16 grams, SodiumContent 264 milligrams, SugarContent 78 grams, TransFatContent 1 gram

RED VELVET CAKE RECIPE - NYT COOKING



Red Velvet Cake Recipe - NYT Cooking image

This is similar to the original recipe that began the red velvet craze. It was developed by the Adams Extract company in Gonzales, Tex. The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting.

Provided by Kim Severson

Total Time 1 hours

Yield One 9-inch cake

Number Of Ingredients 12

1/2 cup/115 grams butter, at room temperature, plus 2 tablespoons to prepare pans
3 tablespoons/20 grams cocoa powder, divided
1 1/2 cups/300 grams granulated sugar
2 eggs
2 teaspoons/10 milliliters vanilla extract
2 tablespoons/30 milliliters red food coloring
1 teaspoon/6 grams salt
1 teaspoon/5 grams baking soda
2 1/2 cups/320 grams flour, sifted
1 cup/240 milliliters whole buttermilk
1 tablespoon/15 milliliters vinegar
Ermine icing (see recipe), or other fluffy white icing

Steps:

  • Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa. (This recipe can also be made in 2 9-inch cake pans.)
  • Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
  • In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
  • Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
  • Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely.
  • To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.

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From practicallyhomemade.com
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