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Chocolate-Walnut Torte Recipe

Ingredients:

  • Chocolate-Walnut Torte
    Chocolate-Walnut Torte

    Topping

  • One 1/2 cups chopped walnuts
  • 1 1/2 cups crushed vanilla wafer cookies (38 cookies)
  • 1 mug packed brown sugar
  • 1 mug butter or even margarine, melted
  • Cake
  • 2 1/4 cups Gold Medal® all-purpose flour
  • 1 2/3 cups granulated sugar
  • 2/3 cup unsweetened baking cocoa
  • One 1/4 teaspoons baking soda
  • One and a half teaspoon salt
  • 1/4 teaspoon baking powder
  • 3/4 mug shortening
  • 1 1/4 cups water
  • One and a half teaspoon vanilla
  • Two eggs
  • Filling
  • One 1/2 cups whipping cream
  • 3 tbsps granulated sugar
  • One and a half teaspoon vanilla
  • Chocolate Leaves, if desired
  • 5 to Six clean nonpoisonous (unsprayed) leaves (for example lemon, grape or rose leaves) or pliable plastic leaves
  • 1/4 mug semisweet chocolate chips or 1 oz semisweet baking chocolate1/2 teaspoon shortening

How to make Chocolate-Walnut Torte

  • Heat to 350°F. Location cooking food parchment paper or shined up paper within bottoms of two 9-inch round cake pans. Within moderate dish, blend walnuts, crushed cookies, brown sugar and butter until crumbly. Distribute about 3/4 cup mixture within each skillet; book leftover mixture.
  • In large dish, beat all cake elements with electric mixer on low speed 30 seconds, scraping dish constantly. Beat upon high-speed 3 minutes, scraping dish from time to time. Put about 1 1/4 cups batter more than topping in each skillet; refrigerate leftover player.
  • Bake regarding 20 minutes or until tops spring when touched lightly. Immediately remove from pans in order to air conditioning rack; peel off paper. Repeat along with remaining topping mixture and player. Cool totally.
  • In cooled large bowl, beat whipping cream, granulated sugar as well as vanilla along with electric mixing machine on high-speed till rigid. Location One and a halfcake coating, pine side up, on serving plate; spread with about 3/4 mug from the filling. Repeat along with remaining layers and filling.
  • Or place whipped cream to find the best coating in decorating tote fitted with star suggestion number Pipe rosettes in middle of cake; take with chocolate leaves. To make chocolate leaves, wash as well as dry leaves. In 1-quart soup pot, melt chocolate chips and shortening more than low warmth, mixing constantly. Utilizing little brush, brush chocolate regarding 1/8 inch heavy over backs of leaves. Refrigerate at least One hour till company. Remove leaves, handling less than feasible. Cover as well as refrigerate torte about Four hours or till chilled. Shop in refrigerator.
  • Chocolate-Walnut Torte is ready to serve.

Prep Time: 1 hour
Total Time: 5 hours 20 minutes
Servings: 16 servings

Chocolate Checkerboard Cake Recipe

Ingredients:

  • Chocolate Checkerboard Cake
    Chocolate Checkerboard Cake

    1 box Betty Crocker® SuperMoist® yellow cake mix

  • 1 mug milk
  • One and a half package (3 oz) cream cheese, softened
  • 1 teaspoon vanilla
  • 3 eggs
  • 1/4 cup unsweetened baking cocoa
  • 1 container (1 pound) Betty Crocker® Rich & Creamy chocolate frosting

How to make Chocolate Checkerboard Cake

  • Heat oven in order to 350ºF. Oil underside and sides of three (9-inch) spherical cookware associated with checkerboard cake set with reducing; gently flour. Location divider ring within the pans, following manufacturer’s instructions.
  • In medium bowl, defeat cake mix, milk, cream cheese, vanilla and eggs along with electrical mixer upon reduced speed Thirty seconds, scraping bowl constantly. Defeat on moderate speed 2 minutes. Divide batter in half; mix cocoa into 1 / 2 of the player.
  • Spoon batter in to skillet along with divider panel diamond ring, subsequent manufacturer’s instructions.
  • Bake 20 to 25 minutes or until toothpick placed within middle arrives thoroughly clean. Cool Ten minutes. Loosen side of cake from pan along with metal spatula; turn inverted onto cooling stand. Cool completely, regarding One hour.
  • Using the thin layer of frosting in between layers, bunch cake levels so outdoors colors associated with cake alternate. Location cake upon helping plate; ice aspect as well as surface of cake with frosting.
  • Chocolate Checkerboard Cake is ready to serve.

Prep Time: 25 minutes
Total Time: 2 hours 5 minutes
Servings: 16 servings

Orange Cappuccino Cake Recipe

Ingredients:

  • Orange Cappuccino Cake
    Orange Cappuccino Cake

    Cake

  • Two ounce sweet baking chocolate
  • 1/2 cup water
  • 1/4 cup orange cappuccino-flavored instant coffee mix
  • 1 tablespoon grated orange peel
  • Two mugs Gold Medal® all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • One and a half cup butter or margarine, softened
  • Two cups granulated sugar
  • 4 ova, separated
  • One and a half teaspoon vanilla
  • 1 cup buttermilk
  • Orange Cappuccino Frosting
  • 2 oz sweet baking chocolate
  • 1/2 cup butter or margarine
  • 2 tablespoons orange cappuccino-flavored instant coffee mix
  • Eight cups powdered sugar
  • 1/4 cup milk
  • 1/4 cup orange juice

How to make Orange Cappuccino Cake

  • Heat stove to 350°F. Oil and flour 13×9-inch pan. Within small saucepan, warmth 2 oz . chocolate and also the water more than low heat, stirring frequently, till chocolate is actually melted. Mix in 1/4 cup coffee mix (dried out) and orange peel; awesome slightly. Within moderate dish, mix flour, baking soda and salt; put aside.
  • In big bowl, defeat One and a halfcup butter and the granulated sugar along with electric mixing machine upon medium speed until cosy. Beat within egg cell yolks, 1 at a time, beating nicely following each addition. Beat within chocolate combination as well as vanilla. Defeat within flour combination at the same time with buttermilk, defeating till smooth following every addition.
  • In moderate dish, defeat egg whites along with electrical mixing machine upon high speed till rigid peaks type. Fold into batter. Pour in to skillet.
  • Bake Forty two to Forty five minutes or even till best springs when touched gently. Cool completely, regarding One hour.
  • In moderate soup pot, heat 2 ounces chocolate as well as 1/2 cup butter over reduced heat, mixing often, until melted as well as smooth. Mix in 2 tablespoons coffee mix (dried out). Within large bowl, beat powdered sugar, milk, orange juice and melted chocolate combination on medium speed till light as well as cosy. Spread frosting equally more than cake.
  • Orange Cappuccino Cake is ready to serve.

Prep Time: 15 minutes
Total Time: 2 hours
Servings: 16 servings

Buttermilk Spice Cake Recipe

Ingredients:

  • Buttermilk Spice Cake
    Buttermilk Spice Cake

    2 1/4 cups cake flour

  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • One and a half teaspoon grated orange peel
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon ground cinnamon
  • 3/4 mug packed brown sugar
  • 1/2 cup butter, softened
  • One and a half cup buttermilk
  • 3 eggs
  • Toasted Pecan Filling
  • Whipped Cream Frosting

How to make Buttermilk Spice Cake

  • Heat stove in order to 350°F. Oil as well as flour 2 9-inch spherical cookware.
  • Stir together cake flour, granulated sugar, baking powder, salt, orange peel, baking soda, cloves as well as cinnamon in large bowl. Defeat in brown sugar, butter as well as buttermilk upon medium speed, scraping dish occasionally. Include eggs. Defeat an additional Two minutes, scraping bowl frequently. Put in to cookware.
  • Bake Twenty five in order to Half an hour or even until toothpick placed in center arrives clean. Cool Ten minutes; remove from pans. Cool completely. Fill up levels along with Toasted Pecan Filling. Ice side as well as top of cake with Whipped Cream Frosting.
  • Buttermilk Spice Cake is ready to serve.

Prep Time: 25 minutes
Total Time: 2 hours 55 minutes
Servings: 12 servings

Coffee Cream Layer Cake Recipe

Ingredients:

  • Coffee Cream Layer Cake
    Coffee Cream Layer Cake

    CAKE

  • 1 package Devil’s Food CAKE Mix
  • 1 1/4 cups water
  • 1/2 cup oil
  • 3 eggs
  • FROSTING
  • 1 envelope unflavored gelatin
  • Three tablespoons cold water
  • Three 1/2 cups whipping cream
  • 3/4 mug sugar
  • 1/3 cup cocoa, sifted
  • 6 tablespoons coffee-flavored liqueur
  • Chocolate curls, in the event that desired

How to make Coffee Cream Layer Cake

  • Heat stove to 350°F. Oil as well as flour two Eight or 9-inch round cake pans. Inlarge bowl, combine just about all cake ingredients from reduced speed until moistened; beat2 moments from highest pace. Pour batter in to prepared pans.
  • Bake from 350°F. for 25 to Thirty-five minutes or even until toothpick placed in centercomes out clean. Cool Fifteen minutes; eliminate through cookware. Awesome completely.
  • In little saucepan, make softer gelatin within cold water. Stir more than low heat untildissolved; set aside. In big bowl, beat whipping cream, sugar as well as cocoauntil thickened. Progressively include 2 tablespoons of the coffee-flavoredliqueur (book leftover for assembling cake) and mixed gelatin; beatuntil rigid peaks type.
  • To put together cake, divided each cake coating in half horizontally t create
  • 4 layers. Location 1 coating upon serving dish. Using a pastry clean, clean
  • layer along with One tbs of set aside liqueur. Spread with about One cup associated with
  • frosting. Repeat along with Two more levels. Best along with final coating; brush along with
  • remaining liqueur. Frost best and attributes of cake with remaining frosting.
  • Garnish surface of cake with chocolate curls. Refrigerate till serving time.
  • Store in fridge.
  • Coffee Cream Layer Cake is ready to serve.

Carrot-Cranberry Cake Recipe

Ingredients:

  • Carrot-Cranberry Cake
    Carrot-Cranberry Cake

    Cake

  • One 3/4 cups Gold Medal® all-purpose flour
  • Two teaspoons baking soda
  • Two teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • One 1/2 mugs granulated sugar
  • One and a half cup mayonnaise or sour cream
  • Three eggs
  • One and a half tablespoon ginger-flavored brandy or even water
  • 2 cups shredded carrots (regarding 4 medium)
  • One and a half may (8 oz) crushed pineapple within juice, undrained
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup sweetened dried cranberries
  • Cream Cheese Frosting
  • 2 packages (3 oz each) cream cheese, softened
  • Three tablespoons butter or even margarine, softened
  • 1/2 teaspoon ginger-flavored brandy or even vanilla
  • 1/8 teaspoon salt, if desired
  • 2 1/2 to Three mugs powdered sugar
  • Sugared cranberries, in the event that desired
  • Sugared orange peel, in the event that desired

How to make Carrot-Cranberry Cake

  • Heat oven in order to 350°F. Oil bottom as well as sides associated with three 8-inch sq . pans or 3 8-inch round cake pans with shortening; gently flour.
  • Mix flour, baking soda, baking powder, cinnamon, 1/2 teaspoon salt and also the allspice; set aside. In big bowl, defeat granulated sugar, mayonnaise as well as eggs along with electric mixing machine on medium speed, scraping bowl from time to time, till blended. Beat in One and a halftablespoon brandy. Progressively beat within flour mixture till batter is sleek. Stir within carrots, pineapple, pecans and dried cranberries. Put into pans.
  • Bake 30 to Thirty-five moments or even till toothpick placed within center comes out clean. Cool 10 minutes; eliminate from cookware to cable stand. Cool totally, regarding 1 hour.
  • In medium bowl, defeat cream cheese, butter, 1/2 teaspoon brandy as well as 1/8 teaspoon salt upon medium speed till sleek. Gradually beat within powdered sugar on low pace until smooth as well as spreadable. Fill levels as well as ice side as well as top of cake along with frosting. Take with cranberries as well as orange peel. Shop covered within fridge.
  • Carrot-Cranberry Cake is ready to serve.

Prep Time: 30 minutes
Total Time: 2 hours
Servings: 12 to 16 servings

Ambrosia Cake Recipe

Ingredients:

  • Ambrosia Cake
    Ambrosia Cake

    One and a half package Betty Crocker® SuperMoist® white cake mix

  • 1 1/4 cups water
  • 1/3 mug vegetable oil
  • Three egg whites
  • Orange-Coconut Filling
  • 1 bathtub Betty Crocker® Whipped fluffy white ready-to-spread frosting
  • 1/2 mug flaked coconut

How to make Ambrosia Cake

  • Heat oven to 350°F. Oil (or even gently spray along with cooking spray) bottoms just associated with 2 8- or 9- inch spherical cookware.
  • Beat cake mix, water, oil and egg whites in big bowl upon low pace 30 seconds; beat upon moderate speed 2 minutes. Put into cookware.
  • Bake 8-inch cookware 28 to Thirty-two moments, 9-inch cookware 23 in order to Twenty-eight minutes or till toothpick inserted in middle arrives thoroughly clean. (Decrease make time through 2 to 3 minutes in the event that using dark or even quality pans.) Cool 10 minutes; eliminate through pans. Awesome totally, about 1 hour.
  • Fill layers with Orange-Coconut Filling. Frost aspect and surface of cake along with frosting. Spread coconut over top. Shop freely covered.
  • Ambrosia Cake is ready to serve.

Prep Time: 20 minutes
Total Time: 2 hours 5 minutes
Servings: 16 servings

Cranberry Mousse Torte Recipe

Ingredients:

  • Cranberry Mousse Torte
    Cranberry Mousse Torte

    Brownie Bottom

  • One and a half box (One lb Three oz) Betty Crocker® fudge brownie mix
  • 1/4 cup water
  • 2/3 cup vegetable oil
  • Two eggs
  • 1/2 cup miniature semisweet chocolate chips
  • Filling
  • 2 tablespoons water
  • 1 envelope (Two 1/2 teaspoons) unflavored gelatin
  • One and a half can (16 ounce) jellied cranberry sauce
  • 1/2 cup sugar
  • 1 teaspoon grated orange peel
  • One 1/2 cups whipping cream
  • 3 drops red food color, in the event that desired
  • Cranberry Sauce
  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • One and a half can (Fifteen ounce) frozen cranberry juice cocktail concentrate, thawed

How to make Cranberry Mousse Torte

  • Heat oven to 350°F. Cover foil close to outside of bottom and aspect of 10-inch springform skillet to trap drips. Spray base just of skillet with cooking squirt. Within big dish, beat all bottom elements except chocolate chips with spoon 50 cerebral vascular accidents; fold within chocolate chips. Distribute within skillet. Make Thirty-five to 40 moments or even till bottom pulls away from aspect of skillet; do not overbake. Awesome completely, about One hour Half an hour.
  • Meanwhile, place 2 tablespoons water within 2-quart saucepan; spread gelatin over water. Let stand One moment to soften. Spoon cranberry sauce and 1/2 cup sugar more than gelatin. Warmth to rolling steam more than medium-high warmth. Cook more than medium-high warmth, mixing often, till gelatin is totally dissolved. Stir within orange peel. Cool from space heat Twenty minutes. Include; refrigerate One hour Half an hour to two hours, stirring each and every 30 minutes, till mixture is actually somewhat thickened.
  • In medium bowl, defeat whipping cream with electric mixing machine upon high-speed until rigid highs type. Collapse into cranberry mixture. Collapse in food color. Tea spoon mixture more than cooled brownie base. Cover; refrigerate about 2 hrs or till arranged.
  • Meanwhile, in One 1/2-quart saucepan, blend 1/2 cup sugar and also the cornstarch. Mix in cranberry juice concentrate. Heat to boiling over high heat, stirring constantly. Steam 4 to 5 minutes, mixing continuously, until slightly thickened. Cool 20 minutes at room heat. Pour sauce into little resealable pot. Refrigerate regarding One hour 30 minutes or till cooled.
  • To serve, tea spoon sauce more than each helping of torte.
  • Cranberry Mousse Torte is ready to serve.

Prep Time: 35 minutes
Total Time: 6 hours 40 minutes
Servings: 16 servings

Holiday Sweet Potato Cake Recipe

Ingredients:

  • Holiday Sweet Potato Cake
    Holiday Sweet Potato Cake

    Cake

  • Two cups Gold Medal® all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 2 cups shredded peeled sweet potato (One large)
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla
  • Three eggs
  • One and a half can (8 ounces) crushed pineapple within juice, undrained
  • 3/4 mug sweetened dried cranberries
  • Cream Cheese Frosting
  • 1/2 mug butter or margarine, softened
  • One and a half package (8 ounces) cream cheese, softened
  • 3 cups powdered sugar
  • One and a half teaspoon vanilla

How to make Holiday Sweet Potato Cake

  • Heat stove to 350ºF. Grease underside and attributes of two spherical pans, 9×1 1/2 inches, with reducing; lightly flour.
  • In large dish, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add sweet potato, oil, One and a halfteaspoon vanilla, the eggs as well as pineapple with juice. Defeat along with electric mixer upon moderate speed Two minutes. Stir in cranberries. Put into pans.
  • Bake Twenty five in order to 35 minutes or even until toothpick placed in center of cake arrives thoroughly clean. Cool 5 minutes; remove from cookware to wire stand. Awesome completely, regarding One hour.
  • In medium dish, defeat just about all Cream Cheese Frosting ingredients along with electrical mixer upon medium speed till smooth. Fill up layers and frost aspect as well as surface of cake. Garnish edge with additional dried cranberries if desired. Store protected in refrigerator.
  • Holiday Sweet Potato Cake is ready to serve.

Prep Time: 30 minutes
Total Time: 2 hours 10 minutes
Servings: 12 servings

Chai-Spiced Tea Cakes Recipe

Ingredients:

  • Chai-Spiced Tea Cakes
    Chai-Spiced Tea Cakes

    1/2 mug boiling water

  • 4 tea bags black tea
  • 3/4 cup water
  • 1 box Betty Crocker® SuperMoist® yellow cake mix
  • 1/3 mug vegetable oil
  • Three eggs
  • 2 teaspoons sugar
  • 1/2 tsp ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup Betty Crocker® Rich & Creamy creamy white frosting (through 1-lb container)

How to make Chai-Spiced Tea Cakes

  • Heat stove to 350°F (325°F with regard to dark or nonstick cookware). Grease bottoms as well as attributes associated with 2 8- or even 9-inch round cake cookware along with shortening or even cooking squirt. In 2-cup measuring mug, pour boiling water more than tea bags. Allow steep Three or four minutes. Discard tea bags. Add 3/4 mug water to tea to make 1 1/4 mugs.
  • In large bowl, beat cake mix, oil, eggs as well as tea combination with electric mixing machine upon reduced pace 30 seconds. Defeat on medium speed Two minutes, scraping bowl occasionally. Put in to cookware.
  • In normal size bowl, mix sugar, cardamom, cinnamon, cloves as well as nutmeg; sprinkle more than every cake. Pull knife through batter in swirl design.
  • Bake 8-inch cookware 33 to Thirty eight minutes, 9-inch cookware Twenty-eight to 33 moments, or till toothpick inserted in middle comes out clean. Cool Fifteen minutes. Operate blade around sides associated with cookware to loosen desserts. Upon helping plates, place each cake, top aspect down; lightly clean away excess crumbs. Awesome completely, about One hour.
  • In small microwavable dish, microwave oven frosting discovered upon High 10 to 15 seconds or till thin sufficient in order to drizzle. Devote little resealable food-storage plastic material tote; stop tiny part associated with bag. Drizzle frosting more than desserts. Store freely protected from room heat.
  • Chai-Spiced Tea Cakes is ready to serve.

Prep Time: 15 minutes
Total Time: 2 hours 10 minutes
Servings: 16 servings