TWO WHOLE CAKES RECIPES

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TWO-LAYER CAKE RECIPE | EPICURIOUS



Two-Layer Cake Recipe | Epicurious image

Provided by Rose Levy Beranbaum

Yield Makes a 9-inch round cake

Number Of Ingredients 17

1/4 cup unsalted butter (1/2 stick), at room temperature
1/2 cup granulated sugar
1 egg
1/2 teaspoon pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cake flour or bleached flour
1/3 cup whole milk
1 cup unsalted butter (2 sticks), at room temperature
2 tablespoons vanilla extract
1/2 cup whole milk
32 ounces confectioners' sugar
1 1/2 cups unsalted butter (3 sticks), at room temperature
1 tablespoon pure vanilla extract
1/2 cup plus 1 tablespoon whole milk
48 ounces confectioners' sugar
4 (or more) different shades of food coloring

Steps:

  • 1. Preheat oven to 375°F. In a large bowl, stir together the butter and sugar until well combined.
  • 2. Add the egg and vanilla and mix thoroughly. Set aside.
  • 3. In a separate bowl, stir together the baking powder, salt, and flour.
  • 4. Sift the dry ingredients into the butter mixture and stir.
  • 5. Gradually add the milk and stir until the batter is smooth.
  • 6. Grease and flour two 9-inch baking pans, pour the batter in, and bake until a toothpick stuck into the center comes out clean, about 20 minutes. Remove
  • Beat the butter on high until light and fluffy. Add the vanilla and milk and beat while gradually adding the sugar. Cover and refrigerate. Bring to room temperature before frosting the cake.
  • Beat the butter on high until light and fluffy. Add the vanilla and milk and beat while gradually adding the sugar. Beat again. Divide the mixture among four bowls and stir a couple of drops of food coloring into each. Cut the tips off disposable plastic pastry bags and insert metal flower tips. Fill each bag of the way with colored frosting, then cinch the open ends with rubber bands. To decorate as pictured above, squeeze rosettes onto a 9-inch parchment round and let the frosting set for a few minutes. Using a thin metal spatula, transfer the flowers from the parchment to the frosted cake.

THE 50 BEST CAKE RECIPES IN THE WORLD - I AM BAKER



The 50 Best Cake Recipes in the World - i am baker image

Perfectly moist and delicious, every time!

Provided by Amanda Rettke

Categories     Dessert

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 12

Number Of Ingredients 11

1 3/4 cup (210g) all-purpose flour
2 cups (400g) granulated sugar
3/4 cup (90g) unsweetened cocoa powder
1 tsp. baking powder
1 tsp. kosher salt
1 cup (240g) buttermilk, (room temperature)
2 extra-large eggs, (at room temperature)
2 tsp. McCormick pure vanilla extract
1/2 cup (112g) vegetable oil
2 tsp. baking soda
1 cup (237g) freshly brewed coffee

Steps:

  • Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  • In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  • With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 
  • Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
  • Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.

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