TWO-LAYER CAKE RECIPE | EPICURIOUS
Provided by Rose Levy Beranbaum
Yield Makes a 9-inch round cake
Number Of Ingredients 17
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
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
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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From livingonadime.com
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From twokooksinthekitchen.com
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From blog.twowholecakes.com
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From yummly.com
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From dessertfortwo.com
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From yummly.com
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From gritsandpinecones.com
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From allrecipes.com
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From pintsizedbaker.com
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From recipetineats.com
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From asuechef.com
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From bakealish.com
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From thespruceeats.com
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From k9ofmine.com
From k9ofmine.com
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From eatingwell.com
From eatingwell.com
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From eatthis.com
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From draxe.com
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From livewellbakeoften.com
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From cookingclassy.com
From cookingclassy.com
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