How To Cut A Round Layer Cake? - Coffee House and Pastries

How many slices can you get out of a 9 inch round cake?

How to cut perfect cake layers?

Let the cake cool for at least one hour before layering.

The first step before layering is levelling the cake to remove the hard dome-shaped crust.

If using a knife,start by placing one hand flat on top of the cake to hold it and apply a light pressure.

How tall should you make each layer of cake?

Place the first cake layer on a cardboard cake round or turntable.

Spread frosting or filling over the bottom layer. Spoon 1/2 cup to 1 cup (125 to 250 g) of frosting onto the cake layer.

Stack another layer of cake on top. If you’re using a cake layer that you cut,lay it so the cut-side is facing down.

Spread frosting or filling over the layer.

How to fill and stack a layer cake?

Place a few pieces of tape on the bottom of your cake board and stick it to the turntable centering it the best you can.

Cut raspberries in half and place a layer of berries directly on top of the buttercream.

Stack with the second layer of cake and repeat the process two more times.

Raspberry Lemon Cake

Preheat the oven to 350 degrees Fahrenheit. Prepare two 8-inch round cake pans that are at least 2 inches deep with butter or cooking spray. Line a baking sheet with parchment paper and oil the parchment.
To prepare the cake, follow these steps: In a large measuring cup, whisk together the milk, egg whites, vanilla, Fiori di Sicilia, and lemon zest until well combined
leave aside.
Combine the flour, granulated sugar, baking powder, and salt in the bowl of a stand mixer equipped with a paddle attachment on low speed.
Add the butter and stir until the mixture is sandy in appearance.
1 cup of the milk/egg mixture should be added and whisked for 1 1/2 minutes on medium speed. Beat for 30 seconds after scraping the bowl and incorporating the remaining milk mixture. Scrape down the sides of the bowl once more and continue to beat for another 20 seconds.
Divide the batter evenly between the pans that have been prepared.
Bake for 28 to 32 minutes, or until the cakes begin to peel away from the edges of the pans and bounce back when lightly touched in the center (about). Remove the pan from the oven and set it on a cooling rack for 5 minutes. After 5 minutes, remove the pans from the oven and place them on a cooling rack to finish cooling entirely.
To create the frosting, follow these steps: Remove the granulated sugar from the boiling water and set it aside to cool fully.
To make the meringue, place the sugar syrup in a large mixing bowl and whisk with a whisk attachment until soft peaks form.
Mix in the confectioners’ sugar until it is completely incorporated. Add the butter and beat until it is smooth and creamy. Combine the flavorings and salt in a separate bowl.
To prepare the raspberry filling, follow these steps: Reserving 1 1/2 cups of the frosting, whisk in the raspberry jam until combined. Remove from consideration.
To prepare the lemon filling, follow these steps: In a saucepan, mix the granulated sugar and Instant ClearJel, whisking constantly until well combined. Combine the lemon zest, lemon juice, and salt in a mixing bowl.
Over medium heat, whisk in the butter until the mixture comes to a rolling boil. Continually whisk during the 1 minute cooking time.
Add a tiny quantity of the hot lemon mixture to the egg yolks, whisking constantly
return the egg mixture to the saucepan and simmer, stirring constantly, until thick (do not allow it to boil).
Spread out the lemon filling in a large mixing bowl and cover with plastic wrap, pushing it into the surface to prevent a skin from developing as the filling cools. Refrigerate until completely chilled.
In order to assemble: Using a horizontal slice, cut the two cake layers in half to create four layers.
Place one layer of the cake on a serving platter with the sliced side facing up. Half of the raspberry-flavored frosting should be applied first, followed by roughly a third of the fresh raspberries on top. If they’re very tall, slice them up the side and arrange them flat in an equal layer on the counter.
Stack the second cake layer on top of the first, then frost the outside edge of the cake with a ring of lemon buttercream. Lemon filling should be poured into the circular.
Place a third layer on top of the first, then cover with the leftover raspberry frosting. Half of the remaining raspberries should be placed on top of the icing.
Finish by placing the final layer cut side down on top. Frost the top and sides of the cake with the remaining lemon frosting, then decorate with the remaining raspberries on top.
Store leftover cake in the refrigerator for up to 5 days by wrapping it in plastic wrap that touches the sliced edges to prevent it from drying out.

Tips from our Bakers

If you like, you may use 1 cup store-bought lemon curd for the lemon filling.
Using King Arthur Unbleached Cake Flour (as the recipe originally said) will result in rich, creamy cake layers.

How to make sheet cake from a layer cake recipe

At King Arthur Flour, we believe that one of the most enjoyable aspects of baking is the opportunity to share it with others.Whether you’re baking with a friend or bringing a homemade treat to a neighbor, baking is most enjoyable when done together.But, with so many delicious recipes to select from, how do you decide which one to make?We’ve got you covered – we’ll make you a cake, naturally!If you bake a cake for someone, you are almost certain to brighten their day.And don’t simply create any cake; make something special.

Make a sheet cake in the oven.Sheet cake: it’s quick to frost, easy to decorate, travels well, and can feed a multitude.There are a number of single-layer cake recipes on our website (54 to be exact), but don’t restrict yourself to these ones.

We’ll show you how to make a layer cake recipe in a 9″ x 13″ pan so you’re always ready to create and serve sheet cake.If you wish to adapt a cake recipe but don’t have a 9″ x 13″ pan, check out our blog, The necessary alternative baking pan sizes, for more possibilities.

Which recipes can be turned into a sheet cake?

It’s important to keep a few factors in mind when selecting a recipe to convert to a 9″ x 13″ sheet cake size.If possible, use a cake recipe that calls for baking the batter in two or three 8″ round pans, or two 9″ round pans, in order to achieve the greatest results.The recipes you’re looking for should yield around 6 cups of batter, which will fit neatly into a 9″ x 13″ baking dish.You should keep in mind that not all cake recipes may be easily transformed into a sheet cake.

Recipes that do not call for the creaming, blending, or the paste technique of combining should be avoided.
Anything that isn’t a normal cake will tend to behave badly when baked in a sheet pan.
For example, sponge cakes (such as Angel Food Cake) and cakes with a meringue layer are best served in the manner in which they were intended by the original recipe.
It’s hard to think of a better recipe to demonstrate how to create sheet cake than our Recipe of the Year for 2019, Classic Birthday Cake.
If you make it in its original layer cake shape, it makes a stunning centerpiece for a special event; however, it also works nicely as a sheet cake.
If you have your own favorite layer cake recipe or are ready to utilize our Classic Birthday Cake, we’ll teach you all you need to know to change a layer cake into a sheet cake, which is a shape that is excellent for serving to a large group of people.

Prepare your pan

Once you’ve decided on a recipe, it’s time to go to work baking it.The first step is to ensure that your pan is ready to receive the batter.Using nonstick spray, lightly butter a 9″ x 13″ baking pan.If you’d want to be able to quickly remove the cake from the pan before serving, you can choose to line the pan with parchment paper wrap instead.

Preheat the oven to 325°F (or whatever temperature your recipe specifies) once you’ve prepped the pan and gathered your ingredients.

Mix up the batter

Prepare the batter according to the directions on your recipe. It is not necessary to make any modifications to the recipe, even if you are changing it from a layer cake to a sheet cake format. Pour the batter onto the cake pan that has been prepped after the batter is smooth and ready to bake.

How long do you bake a sheet cake?

When starting with a layer cake recipe, the following are some general ideas for how long to bake your sheet cake: Add two 8-inch rounds to a 9-inch-by-13-inch pan and increase the baking time by 20 percent to 25 percent.
In a 9″ x 13″ baking sheet, add three 8″ rounds and increase the baking time by 25 percent to 30 percent.
Add two 9-inch rounds to a 9-inch-by-13-inch pan and increase the baking time by 30 percent to 40 percent.

This will give you an indication of when you should begin checking your cake to see whether it has finished baking.For example, if your recipe asks for baking two 8-inch rounds for 38 to 42 minutes, multiply the low end of the range by 1.2 and the high end of the range by 1.25 to get the total time required for baking.This implies that the sheet cake variant should take somewhere between 45 and 52 minutes to prepare and bake.Remember to check on your cake early and often, as these basic baking principles are just intended to assist you in estimating the baking time.

Depending on the recipe, certain cakes may require more or less time to bake as a sheet cake than other cakes.
Use your senses to ensure that your cake has been baked precisely, and you will be successful.
When you press your finger into the center of the cake, it should feel springy.
Inserting a paring knife or toothpick into the middle of the cake should result in the knife or toothpick coming out mainly clean.
The best part is that after the cake is finished baking, your kitchen should smell wonderful.
Bake the Classic Birthday Cake in a 9″ x 13″ pan at 325°F for 45 to 48 minutes, or until it tests done, until it is golden brown.

How much filling and frosting do I use?

This step will likely be unnecessary if your recipe asks for filling (rather than icing) between the top and bottom layers.Sheet cakes are difficult to divide and fill because of their shape.To be safe, you should only attempt this if you are feeling daring; nevertheless, if the original recipe asks for a single layer of filling, you should create two batches for your sheet cake to ensure that there is enough for the whole surface.When it comes to frosting, we’ve found that 3 cups is approximately enough for icing a 9″ x 13″ cake, plus a little more for piping and decoration.

If you’re fine with a thin coating of frosting, 2 cups will do; 4 cups will have a little more frosting leftover.
In general, frosting recipes designed for 8″ or 9″ layer cakes will provide more frosting than the 3 cups required for the layer cake size.
Making the entire quantity and freezing any leftovers is quite OK; most frostings freeze really well.
Alternately, you can reduce the amount of frosting used in the recipe.
Scaling down the frosting to 3/4 of a batch for your 9″ x 13″ sheet cake may be a good solution.
For those of you who prefer American-style buttercream, start with around 12 tablespoons of butter (or shortening) and gradually increase the amount until you have the desired amount of frosting.

Assemble your sheet cake

After the cake has been allowed to cool completely, add the icing with the tool of your choice.A little offset spatula would be ideal for this activity (I can’t fathom using anything else).If you’re seeking for cake decorating ideas, have a peek at our cake style guide for some ideas.Although the cakes featured are all layer cakes, many of the methods — such as swoops, waves, scallops, and sprinkles — may also be used to decorate sheet cakes to give them more individuality.

Edible flowers, berries, and natural sprinkling are some of my favorite table decorations.
Allow your creativity to serve as a guide.

Bake and share

Knowing how to bake a flawless sheet cake, you may make one and give it to a friend or family member who would like it.We’re thrilled to share with you the identity of the person for whom we’ve been baking recently.We’ve teamed up with the Upper Valley Haven in White River Junction, Vermont, a non-profit organization that helps those who are battling with poverty to provide a solution.We give food, housing, education, and other forms of assistance to individuals in need in our community through The Haven.

Because we’re bakers, we want to spread the delight that comes from enjoying something delicious on a special occasion with others.
When it comes to a child’s life, what day is more memorable than their birthday?!
Our Classic Birthday Cake recipe was put to good use, so we thought we’d put it to good use by baking birthday cakes for children at the Haven as a fun way to share happiness.

Birthday cakes for the Haven

During our tenure as employee-owners, we are each granted 40 hours of paid volunteer time each year, with 10 of those hours committed to volunteering for organizations that are dedicated to hunger alleviation.Making baked goods for the Haven allows us to put our volunteer time to good use while also bringing joy to children in our community.In honor of birthdays at the Haven, the sheet cake version of our Classic Birthday Cake is the perfect canvas to decorate.We’ve been creating birthday cakes all year, and here are some glimpses of what we’ve been up to: The creativity of bakers who wished to avoid the use of a piping bag but yet adding writing to their cakes produced some very remarkable alternatives.

Every now and again, there aren’t any youngsters who have birthdays within a particular month.
In these instances, our bakers create a cake that is designed according to the season, and everyone enjoys a special treat simply because they can!
It doesn’t matter if the sweets come in the form of a sheet cake, cupcakes, or a layer cake; they are always enjoyed by everyone at the Haven.
The children’s birthday cake is being baked for them for the first time, which is a special occasion in their lives.
We feel really privileged to be able to present the children with something that makes them feel special.
As a result, we encourage you to bake something and give it out to someone in your neighborhood so that you, too, may enjoy the satisfying feeling that comes from baking for others.

It’s a little sweeter than a birthday cake with chocolate frosting.Make sure to go over all of the layer cake recipes we have on our recipe site if you’re looking for ideas.Best of luck with your baking!

Please accept our thanks for the majority of these photographs, to the King Arthur Flour employee-owners who sent photographs of cake baking, and to the Haven for sharing photographs of children enjoying birthday cake!

The Ultimate Chocolate Chip Cookie Dough Layer Cake!

Please hang on to your hats, cookie dough enthusiasts! In this decadent Chocolate Chip Cookie Dough Cake, a layer of edible cookie dough is sandwiched between two layers of creamy chocolate chip cookie dough icing.

Moist Chocolate Chip Cookie Dough Layer Cake

This dessert is nothing short of spectacular.If you have a sweet tooth as strong as mine, you’ll be completely smitten!It’s quite thick and sweet, and it genuinely tastes like cookie dough from start to finish.The diverse textures that you receive from the cake, the cookie dough, and the icing are all pleasant to experience.

From the brown sugar and chocolate chips in the cake, the moist cake has a great cookie dough-like flavor, the cookie dough itself is spot-on and fully edible thanks to the toasted flour, and the creamy frosting has a cookie dough flavor but is in a more softer shape.
The combo is really wonderful!

What You’ll Need

I experimented with several cake, icing, and cookie dough recipes until I found the one that worked best for me. The following is the list of ingredients for each of them:

For the Chocolate Chip Cookie Dough Cake

The following ingredients are used: all-purpose flour, baking powder, and salt for taste.
Sugar
Light Brown Sugar (this helps to add a cookie dough-like flavor)
Unsalted Butter (bring to room temperature)
Unsalted Butter (bring to room temperature)
Unsalted Butter (bring to room temperature)
Unsalted Butter (bring to room temperature)
Unsalted Butter (bring to room temperature)
Unsalted Butter (bring to room temperature)
Unsalted Butter (bring to room temperature)
Unsalted Butter (bring to room temperature
Vanilla Extract is used for flavoring.
A small amount of sour cream helps to thicken the batter a little so that the micro chocolate chips do not sink to the bottom of the pan.
Milk
Little Chocolate Chips: You may use milk chocolate chips, dark chocolate chips, semi-sweet chips, or whatever you choose
Eggs: You’ll need three big eggs
milk
mini chocolate chips

For the Chocolate Chip Cookie Dough

Butter should be at room temperature.
A pound of light brown sugar that has been packed
vanilla extract
salt
all-purpose flour Flour: Toasting your flour makes the cookie dough more edible since it makes it more moist. Bake it for about 5 minutes at 350°F in a preheated oven, then set it aside to cool.
Little Chocolate Chips: I prefer semi-sweet mini chocolate chips.
Pour milk into the cookie dough to aid in mixing it together and achieving the desired consistency.

For the Cookie Dough Frosting

Unsalted butter should be at room temperature
light brown sugar should be at room temperature since it helps to the cookie dough taste
The following ingredients are used: Vanilla Extract
All-Purpose Flour (toasted or heat treated)
Salt
Powdered Sugar (for volume and consistency).
Heavy Whipping Cream: Adjust the frosting consistency by adding more or less whipping cream as necessary.
Mini Chocolate Chips: These are used for decoration.

How to Make This Cake

As a result of the large number of delicious ingredients that go into this cookie dough cake, it does take some time to put everything together. Have no worry, though — it’s all quite simple and straightforward!

Make the Chocolate Chip Cakes

Preparation for Baking: Line the bottoms of three 8-inch cake pans with parchment paper circles and oil the edges of the pans. Preheat the oven to 350 degrees Fahrenheit.
Dry ingredients should be combined as follows: In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt
set aside.
Butter, Sugars, and Vanilla Essence: In a large mixing bowl, combine the butter, sugars, and vanilla extract and beat on medium speed until light in color and fluffy, about 2-3 minutes. Do not shortchange yourself on the creaming time.
Toss in the sour cream and stir until everything is well-combined.
Add the eggs one at a time, mixing after each addition until the mixture is largely mixed. Scrape down the edges of the bowl as necessary to ensure that all of the ingredients are evenly distributed.
Prepare the batter by adding approximately half of the dry ingredients and mixing until the batter is almost completely incorporated.
Slowly pour in the milk and stir until everything is properly mixed.
Finish Adding the Dry Ingredients: Add the remaining dry ingredients and stir until everything is smooth and well-combined. Scrape down the sides of the bowl as necessary to ensure that all of the ingredients are well combined. It is important not to overmix the batter.
Chocolate Chips are folded in: Gently fold in the micro chocolate chips.
Bake: Divide the mixture evenly between the two cake pans and bake for 22-25 minutes, or until a toothpick inserted into the center comes out with crumbs
Allow for cooling: Remove the cakes from the oven and allow them to cool for around 2-3 minutes before transferring them to cooling racks to cool entirely.

Make the Cookie Dough

Combine the wet ingredients: In a large mixing bowl, combine the butter, brown sugar, and vanilla extract and beat on medium speed for about 2-3 minutes, or until the mixture is light in color and fluffy.
Combine the dry ingredients and chocolate chips in a mixing bowl. Mix in the salt and flour until everything is well-combined, then fold in the little chocolate chips.
Add Milk as Needed: Add the milk a spoonful at a time, mixing well after each addition. You want to add just enough milk so that the cookie dough can be shaped into balls but still stays crumbly
otherwise, the cookies would be tough to roll.
Remove from consideration: Roll 20 balls of cookie dough that are half a tablespoon in size into a cylinder (these will be used to top the cake). Set aside the entire batch of cookie dough

Make the Frosting

Cream the Butter: In a large mixing bowl, cream the butter until it is smooth.
Finish by adding the brown sugar and vanilla extract and mixing until everything is well-combined and creamy
Add the flour, salt, and half of the powdered sugar and stir until everything is thoroughly blended and smooth. In a separate bowl, whisk together half of the powdered sugar until smooth and thoroughly mixed.
Heavy Cream (optional): Add 3 tablespoons of heavy cream and whisk until smooth and thoroughly blended.
Final Addition of Powdered Sugar: Pour in the remaining powdered sugar and stir until everything is smooth and thoroughly mixed. To get the desired consistency, add extra water or milk as needed.

Assemble the Cake

Cakes should be flattened by removing the domes off the tops of the cakes with a broad serrated knife so that they are no longer round. Although these cakes don’t have a huge dome, I like to make sure they’re entirely flat before serving them.
Frost Placing the first layer of cake on a serving plate or a cardboard cake ring is the first step. Spread approximately 1 cup of frosting on top of the cake in an equal layer
Add a layer of cookie dough: Remove about half of the cookie dough that was not used to create balls and crumble it into a fine powder to sprinkle over the icing. In order to avoid a large gap between cake layers, try to ensure that the cookie dough extends all the way to the edges.. Spread a small layer of frosting on top of the cookie dough, just enough to provide a surface for the next cake layer to adhere to
To assemble the second layer of cake, another cup of frosting, and the remaining cookie dough crumbs, follow the directions on the box. Spread a thin layer of icing on top of the cookie dough to finish it off.
Finish the layering and frost the exterior of the cake: Place the last layer on top of the cake and frost the outside of the cake.
Add the Chocolate Chips: Using your fingers, press the micro chocolate chips for the frosting into the edges of the cake
this will help the icing stick better.
Decoration: Pipe the remaining frosting over top edge of cake and sprinkle with the cookie dough balls to finish off the look. If you have any leftover cookie dough, you may use it to decorate it further if you like.

Tips for Success

Would you want some further tips on how to prepare this luscious layer cake? Take a look at the suggestions below! Butter, sugar, and vanilla extract are combined in a creamed mixture. Well: Make sure you continue to beat the butter and sugar until the mixture is light and fluffy in texture. We anticipate that it will take at least 2 minutes.
Avoid Don’t overmix your cake batter once the ingredients are all combined, or you’ll risk overmixing it and creating a dense cake.
Tips for Frosting Your Cake include the following: Do you want to learn how to master the art of icing layer cakes? Refer to my tutorial on How to Frost a Smooth Cake for more information.

How to Store this Layer Cake

Refrigeration is recommended for this cake, which should be brought to room temperature before serving.Because the cookie dough will harden up in the fridge, you’ll want to allow it to soften somewhat before cutting and serving the cake.Refrigerate any remaining cake after it has been placed in an airtight container.It will keep for 3-4 days in the refrigerator!

Recipes can be printed after reading the transcript.

Chocolate Chip Cookie Dough Layer Cake

Lindsay is the author of this piece.
1 hour 30 minutes for prepping
22 minutes for cooking
2 hours 52 minutes for the entire process
14 servings total.
Dessert
method: oven
cuisine: American
category: dessert
method: oven

Description

Ingredients

For the Cookie Dough Cake

2-and-a-half cups (325g) all-purpose flour
2-and-a-half teaspoons baking powder
1/2 teaspoon salt
3/4 cup (168g) unsalted butter at room temperature
155 grams sugar
3/4 cup (168 grams) light brown sugar, packed
3 teaspoons vanilla extract
1/2 cup (115 grams) sour cream
3 big eggs
3/4 cup (180 mL) milk
1 1/2 cups (254 grams) small chocolate chips

For the Chocolate Chip Cookie Dough

1/2 cup + 2 tbsp (112g) room temperature butter
1 cup (225g) packed light brown sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups (195g) all purpose flour, toasted/heat treated
1 cup (169g) semi-sweet mini chocolate chips
2–3 tbsp milk
1/2 cup + 2 tbsp (112g) room temperature butter
1 cup (225g) packed light brown sugar
1 1/2 teaspoons vanilla

For the Cookie Dough Frosting

A mixture of 2 1/4 cups (504g) unsalted butter at room temperature, 1 cup (225g) packed light brown sugar, 1 tbsp vanilla extract, 1 cup (130g) all-purpose flour, heat treated, 1/2 teaspoon salt, 6 (690g) cups powdered sugar, 3–6 tbsp heavy whipping cream, 1 1/2 – 2 cups micro chocolate chips

Instructions

For the Cake

Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and lightly greasing the sides. Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius).
In a medium-sized mixing basin, whisk together the flour, baking powder, and salt until well combined
set aside.
In a large mixing bowl, combine the butter, sugars, and vanilla extract and beat on medium speed for about 2-3 minutes, or until the mixture is light in color and fluffy. Do not shortchange yourself on the creaming time.
Mix in the sour cream until everything is well-combined.
Add the eggs one at a time, mixing after each addition until the mixture is largely mixed. Scrape down the edges of the bowl as necessary to ensure that all of the ingredients are evenly distributed.
Half of the dry ingredients should be added to the batter and mixed until largely incorporated.
Slowly pour in the milk and stir until everything is properly mixed.
Mix in the rest of the dry ingredients until everything is well-combined and smooth. Scrape down the sides of the bowl as necessary to ensure that all of the ingredients are well combined. Don’t overmix the batter
it should be smooth.
Add in the small chocolate chips and mix well.
The mixture should be divided evenly between the two cake pans and baked for 22-25 minutes, or until a toothpick comes out with only a few crumbs
Remove the cakes from the oven and set them aside to cool for about 2-3 minutes before transferring them to cooling racks to finish cooling.

For the Cookie Dough

Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides with butter or cooking spray. Bake at 350 degrees Fahrenheit (176 degrees Celsius) for 30 minutes.
Using a medium-sized mixing bowl, whisk together the flour, baking powder, and salt until well combined.
In a large mixing basin, combine the butter, sugars, and vanilla extract and beat on medium speed for about 2-3 minutes, or until the mixture is light and fluffy. Keep the creaming time to a minimum.
Mix in the sour cream until it is completely incorporated.
Each egg should be added separately and well mixed after each addition. Clean the sides of the bowl as necessary to ensure that all components are evenly distributed.
Half of the dry ingredients should be added to the batter and mixed until almost smooth
Adding the milk in little amounts at a time, mixing until fully incorporated
Continue to stir until all of the dry ingredients are fully incorporated and the mixture is smooth. Make sure all of the ingredients are fully combined by scraping down the sides of the mixing bowl as required. Keep the batter from becoming too sluggish.
Mini chocolate chips should be mixed in.
Divide the batter evenly between the cake pans and bake for 22-25 minutes, or until a toothpick inserted into the center comes out with crumbs.
The cakes should be taken out of the oven and allowed to cool for around 2-3 minutes before being placed on a cooling rack to finish cooling completely

For the Frosting

Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius)
In a medium-sized mixing bowl, combine the flour, baking powder, and salt
set aside.
In a large mixing bowl, combine the butter, sugars, and vanilla extract and beat on medium speed for 2-3 minutes, or until the mixture is light in color and fluffy. Do not cut corners when it comes to creaming time.
Mix in the sour cream until everything is well-combined
Add the eggs one at a time, mixing after each addition until the batter is largely incorporated. Scrape down the edges of the bowl as necessary to ensure that all of the ingredients are evenly distributed
Mix in half of the dry ingredients until the batter is almost mixed
Slowly pour in the milk and stir until everything is thoroughly blended
Mix in the rest of the dry ingredients until everything is completely blended and smooth. Scrape down the edges of the bowl as necessary to ensure that all of the ingredients are evenly distributed. Avoid over-stirring the batter.
Mix in the small chocolate chips until well combined.
Bake for 22-25 minutes, or until a toothpick inserted into the center of a cake comes out with a few crumbs
Remove the cakes from the oven and set them aside to cool for about 2-3 minutes before transferring them to cooling racks to finish cooling

For the Assembly

Remove the domes off the tops of the cakes with a big serrated knife, allowing the cakes to be completely flat. Although these cakes don’t have a huge dome, I like to make sure they’re entirely flat before serving them.
First, place a serving plate or a cardboard cake circle on which you will serve the cake.
Spread approximately 1 cup of frosting on top of the cake in an equal layer
Remove about half of the cookie dough that was not used to create balls and crumble it into a fine powder to sprinkle over the icing. In order to avoid a large gap between cake layers, try to ensure that the cookie dough extends all the way to the edges.. Spread a small layer of frosting on top of the cookie dough, just enough to provide a surface for the next cake layer to adhere to
Add the second layer of cake, another cup of frosting, and the leftover cookie dough crumbles to the pan and bake for another 15 minutes. Spread a thin layer of icing on top of the cookie dough to finish it off.
Finish by putting the last layer on top of the cake and frosting the exterior of the cake. If you need help icing a smooth cake, please see my guide on how to do it.
Fill in the edges of the cake with small chocolate chips to serve as frosting
pipe the leftover frosting around the top border of the cake and top with the cookie dough balls to finish off the decoration. If you have any leftover cookie dough, you may use it to decorate it further if you like.
Store the cake in the refrigerator, but remove it from the refrigerator 30 minutes before serving. Because the cookie dough will firm up in the fridge, you’ll want it to be a little softer when you’re ready to cut and eat it. Cake should be kept in an airtight container in the refrigerator and consumed within 3-4 days.

Notes

Makes 12-14 servings.

Nutrition

Serving Size: 1295 calories
135.2 grams of sugar
257.8 milligrams of sodium
64.7 grams of fat
176 grams of carbohydrates
11.5 grams of protein
166.9 milligrams of cholesterol

Cookie dough cake, chocolate chip cookie cake are some of the terms used to describe this cake.

More Chocolate Chip Desserts to Try

Chocolate chips are a delectable complement to any sweet delicacy or dessert. If you enjoy chocolate, make sure to check out these simple recipes right away! Pizza made with chocolate chip cookie dough
Cheesecake made with chocolate chip cookie dough
Ice Cream Cake made with chocolate chip cookie dough
Peanut Butter Cookie Dough Brownie Layer Cake made with peanut butter cookie dough
Mint Chocolate Chip Cupcakes
Oatmeal Chocolate Chip Cookie Ice Cream

It is possible that this content will include affiliate sales links. Please take the time to read my disclosure policy.

6 Inch Round Loose Bottom / Base Cake Pan Baking Tin Pan High Carbon Steel

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Icing on the Cake Los Gatos: Cakes

REALLY Good CAKE.

Our cakes are produced with high-quality ingredients such as delicious butter, buttermilk, pure vanilla, fresh eggs, Guittard chocolate from San Francisco, and pure cane sugars, among other things.They are thick and moist, and they have been prepared with care.We recommend allowing ours to get to room temperature before serving, which might take several hours depending on the size.Please give yourself plenty of time before serving.

Cakes that are served cold will be more thick and hard, have a drier texture, and have a little reduction in taste.
Our cakes are frequently questioned if they ″would taste as nice the next day.″ Yes, you should refrigerate overnight and serve at room temperature for the best flavor and consistency.
Certain icings may create air bubbles from time to time (especially in higher temperatures).
To release the air, just insert a toothpick into the hole.
It is possible that our products will include pit and nutshell particles.
We have a huge selection of Vegan and Wheat-Free cakes and goods to choose from.

See the page on Sweet Alternatives for more information.

Choice of standard sized Buttercream Roses or Candy Sprinkled Confetti and a personalized message are complimentary on whole cakes

Pricing is quoted once specific cake, filling, and icing combinations have been selected.

Cake sizes and approximate number of servings

Not all flavors available in all sizes

6″ single layer (no filling) with a rounded edge 4 to 5 servings per recipe 6 a b c d e ″round 6 – 8 servings per round Serves 10 – 12 people in an 8″ circular dish.10″ circular, 14 – 20 servings, 10″ square 12″ round, 30 – 45 servings, 12″ square Serving size: 14″ circular (40–65 servings).a quarter sheet yields 12 – 20 servings a third of a sheet (18–25 serves) 30 – 48 serves on a half sheet 100 – 120 servings on a FULL sheet It is important to note that ″wedding cake serving size″ is different from ″The ″normal party cut″ portions indicated above are an example of this.Artwork that has been drawn by hand We’re sorry, but owing to a reduction in staff, we are no longer able to provide hand drawn or customized artwork.

cakes are decorated with buttercream flowers or candy strewn confetti, and a basic greeting is included on all of the cakes we make.
We make bespoke artwork by hand, using buttercream, for our clients.
Neither fondant nor cake forms are used, nor do we utilize metallic icings or metallic icings.
Refrigeration, as well as intense sunlight, can cause colored buttercream to lose its color and become more transparent.
More photographs are available at the bakery.
The cost of artwork is an added expense.

Please keep in mind that we do not deal with fondant, do not offer ″naked″ cakes, and do not utilize metallics.If the customer does not submit color samples for precise hues, the Decorator will choose the colors at his or her discretion.

How to Cut a Round Cake Like a Pro!

The games have been played, the gifts have been opened, and now it is time for the most important part of any celebration — the cake! For those who are given the honor of cutting the cake, it can be difficult to ensure that the slices are cut equally (particularly when someone looks at a birthday cake and says, ‘Oh, just give me a sliver’) and that the cake is not overdone. We’re here to reveal our top-secret approach, after all. Whether your cake is 8 inches in diameter or 16 inches in diameter, you can simply learn how to cut a round cake into exactly proportioned pieces to ensure that both frosting lovers and cake lovers are delighted when they are handed their portions when they are served! This approach is suitable for circular cakes with a diameter of 8 inches or greater. If your cake has a diameter of 6 inches or less, you may simply cut it into wedges and serve it. 2. Cut the outside circle into pieces that are approximately 1 1/2 inches in diameter. 3) If your cake has a circumference of more than 8 inches, repeat the procedure of cutting 2 inch circles and then slicing those outer circles until you have a 6 inch cake. 4. Cut the remaining 6 inch cake into 12 wedges and serve immediately (or smaller for those who just want a taste). It will provide around 30 to 33 servings from an 8-inch cake like the one seen in the sample above. These additional tips and tactics will make slicing and serving your desserts a piece of cake! In order to avoid your knife from sticking or ripping up your cake while cutting thick cakes, rinse it in hot water or warm water after each slice (this is also a fantastic method for cutting cheesecake)
if you are cutting a dense cake, rinse it in hot water or warm water after each slice.
When cutting airy cakes, such as angel food or chiffon, a serrated knife is recommended.
If you’re cutting a frosted or layer cake, wipe the knife after each cut to ensure that the cake pieces are lovely and clean
To produce even slices, split your cake into even portions using baker’s twine or unflavored dental floss before thinly slicing it
this will ensure that your slices are even.
Before slicing your cake, set it on a grip mat or a textured cutting board to prevent it from slipping.

Do you have any cake-cutting tips that we didn’t include? Let us know in the comments section below, or send us a photo of your beautiful creations by tagging us on Instagram @wiltoncakes. Not to mention, if you’re looking for cake-cutting ideas, check out our Cake Ideas page!

You’ve Been Cutting Cake Wrong All Along

If you asked 100 people to cut a cake, 99 of them would most likely slice the cake into even triangles*, according to a study.Although it’s a frequent practice, math has shown that it’s not necessarily the most effective method of accomplishing a task in most cases (particularly if you plan on having leftovers).But what about the other side of the coin: the birthday celebration where your child’s whole fourth grade class attended despite the fact that half of them had not RSVP’d?Or when your second, third, and first-twice-removed relatives show up uninvited at a picnic and ruin everything?

In the worst-case scenario, you bake your world-renowned chocolate-chip fudge cake — the cake you’ve been wanting to devour all day — only to have those pesky buddies say, ″Oh, a smaller slice than that!″ and devour the entire thing in two bites?
In each of the three circumstances, there is a straightforward solution: the cake-cutting procedure described here.
Katherine Sabbath, an Australian baker best known for her neon drip cakes and for being a pioneer in the unicorn movement back in 2015, shared an Instagram video of a friend slicing into one of her creations with the hashtag #cutiepie.
This was the first time in history that the cake itself did not hold as much fascination as the way it was sliced and served to the audience.
Sabbath’s companion cuts horizontal slices across the cake, then flips the one-inch-thick piece of cake onto a cutting board to finish cutting it.
She then slices the cake into one-inch pieces, resulting in columns of delicious cake.

Using this method, a cake that would ordinarily serve 6 to 8 people (when split into triangles) may feed up to 30 people.It’s true that they’re getting smaller bits, but you can always ask for another helping.Alternatively, thirds.

With almost 1.3 million views in less than a week, this approach, which may appear strange to some, is one that professional bakers and caterers frequently employ at wedding receptions to make it simpler to divvy up huge layer cakes, such as this: This material has been imported from the Pinterest website.
Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere.
Check out the whole strategy, which some critics have dubbed ″game altering,″ by clicking on the following link: This content has been imported from the Instagram platform.

Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere.* As for that one renegade individual, well, there’s a rebel in every group, as they say.He or she may be aware of this tactic — or they may simply take pleasure in inflicting severe pain on you with each slice.Delish may be found on Instagram.Candace Braun Davison is a model and actress.Editor-in-Chief In her spare time, Candace Braun Davison writes, edits, and produces lifestyle content ranging from celebrity stories to DIY projects that can be done in your underwear, all while tirelessly pursuing the greatest of causes: the search for the world’s best chocolate chip cookie.

This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.You may be able to discover further information on this and other related items at the website piano.io.

This Cake Cutting Hack Is Genius!

Are you ready to discover how to cut a circular cake?Do you know how to cut a beautiful slice of cake with a sharp knife?The traditional method of cutting cake, which involves cutting rectangular slices over and over again, must be improved.There could not be anyone else who has ever struggled with correctly cutting a circular cake, can there?

I always felt like I needed to cut all the way through the cake, like I was making a pie or something, which resulted in HUGE chunks of cake being produced.
I had no notion that there was a certain way to cut a round cake until now!
I’ll be able to cut round cakes like a master now that I’ve learned how!
Don’t let the appearance of your wonderful cake be ruined by failing to read these helpful guidelines first.
Upon discovering the most efficient method of cutting clean slices into the side of your baking sheet cake, you may discover that you are an excellent cake cutter.

How to Cut A Round Cake Perfectly!

Consequently, when I generally cut a cake, you receive a massive portion of it.As a result, the majority of individuals end up wasting a significant amount of cake.That cake should be able to stretch much further than it now does; all I have to do now is bake it properly, and I will have excellent pieces every time!Wilton, on the other hand, revealed a secret approach for cutting precise pieces from a circular cake!

Their method works for cakes up to 8 inches in diameter or 16 inches in diameter, and the slices come out consistent and professional-looking!
According to my research, the only cake size that should be sliced into wedges in the manner that I do is a 6 inch cake!
Even though you might be tempted to eat the entire cake by yourself, the first time you employ these cake-slicing methods, you’ll be amazed at how easy it is to cut smaller portions of cake with a flawless cut the first time.
Snickers Poke Cake, Ooey Gooey Butter Cake, and Strawberry Jello Poke Cake are some of the cake recipes you may try out using this cake cutting method.

The Best Way to Cut A Cake

In the opinion of Wilton, the ideal technique to cut a round cake is to start by cutting a round circle approximately 2 inches in from the outer edge of the cake and then cutting around the circle.After that, you’ll cut the outside circle into pieces that are approximately 1 1/2 inches in diameter.This will leave you with a circular cake that is 6 inches in diameter, which you will simply cut into slices to serve.Check out this video from Wilton to see what I’m talking about in person!

You would just repeat the first step, cutting a circle into the cake and then cutting it into pieces, if your round cake is greater in size, such as 12 inches or 16 inches, as shown above.
Continue doing this until you reach the 6 inch mark once more.
Isn’t it simple to do that?
The inside portion may be cut into approximately 12 wedges!
So you can get 30-33 servings out of an 8-inch round cake, which is a good deal.
It’s almost like magic!

Is it possible that I was the only one who didn’t know how to accomplish this?These suggestions for achieving the optimal portion size are applicable to wedding cakes, party cakes, tiered cakes, multi-layer cakes, and the first piece of cake, among other things.Keep reading for over 35 simple cake mix recipe hacks that you can use right away!

Before you know it, you’ll be the reigning queen of the desserts!
After all, it will happen eventually, right?

For more amazing hacks in the kitchen, try these posts next!

Keeping Apples From Turning Brown
How Many Cups Are in a Quart
Strawberry Ice Water Hack
and more.

Save this post to your Pinterest board for later! Where I serve up family favorite recipes that are simple to create using common, everyday items, you can find me on my blog, All Things Mamma. In addition, you’ll get helpful hints and advice for living your best life!

How to Cut a Cake Like a Pro

Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links. As of the time of writing, the ratings and pricing are correct, and all goods are in stock.

Here’s how to cut a round cake properly, with even slices and no messy crumbs.

You’ve accomplished your goal: you’ve cooked a beautiful multi-tiered cake and applied a silky, dreamy coating of icing to top it off.(Alternatively, you might have gone to the bakery and purchased a cake of professional quality.) After that, you’ll have to deal with the ultimate party trick: cutting the cake.Slicing a cake without smearing frosting or scattering crumbs, or serving up a mixture of thick and thin slices, can be difficult.Some expert recommendations for cutting a round cake precisely every time are provided below.

Our decadent layer cake recipes can transform every gathering into a celebration.

How to Cut a Round Cake Neatly

Several simple techniques will put you in the best possible position for success: Make use of a serrated knife.Although it appears that a straight blade would be cleaner, a serrated blade is actually more effective in cutting through cake.It is recommended to use a thin blade, such as a tomato knife, although a serrated bread knife will also work.To cut, use a delicate sawing motion with your fingers.

(See this page for instructions on how to maintain your blades sharp.) Refrigerate the cake for 10-15 minutes before serving.
Cake and frosting that have been allowed to cool are more durable and less prone to collapse, break, or crumble.
Because you don’t want the cake to become too chilly before serving, a brief trip to the refrigerator is sufficient.
Which of these typical cake blunders are you doing right now?
Every slice should be made with a hot, clean knife.
Before making your first cut, properly clean and dry the knife by running it under hot water.

After each slice, wipe the knife clean with a clean cloth, then run it under hot water and dry it well.It may take a bit longer, but a heated knife will cut through icing more neatly and efficiently.

A Trick for Cutting Even Slices

When slicing a round cake, it’s quite simple to wind up with slices that are all different sizes—this is not desirable!Prepare the cake by marking a line down the centre with a piece of fishing line or dental floss before you begin to cut.Turn around 90 degrees and draw the midway line once more.You should now have an X in the center of the cake; each slice should come to a stop at this point.

Also included are four quarters of the cake, which makes it simple to determine how large to cut the cake pieces to serve your guests after they have been cut out by the lines.
If you’re feeding 16, for example, split each quarter of the cake into four slices per person.
Slices should be around 1′′ to 1.5′′ broad in general.
Recently, Taste of Home announced the debut of its own bakeware collection.
Make a cake in one of our 9-inch round cake pans.

How to Remove The First Piece

Even if your slice is in perfect condition, it might be difficult to remove the initial slice from the serving plate.It’s all too easy to forget to put the tip of the slice back on—or to remove the icing off the slice next to you.Run your knife along both sides of the slice quickly to ensure that it has been sliced fully through the slice.Afterwards, slide a spatula underneath the slice and push it on the plate.

Smoothly raise your body.
The use of an offset spatula, which has an angled handle, makes it simpler to reach completely beneath the slice of cake.
If you don’t get it the first time, don’t be too stressed about it.
The good news is that even if your cake is sliced unevenly or the icing is smeared, it is still cake, and cake is always a positive thing in my opinion.
Keep a can of whipped cream on hand in case you need to cover up a minor fault quickly.
Test out these show-stopping layer cakes from Taste of Home magazine!

Sandy’s Chocolate Cake

Years ago, I traveled 4-and-a-half hours to enter a cake contest, the entire while carrying my submission in my lap. But it was worth it. You’ll understand why this silky beauty was called the greatest chocolate cake recipe and earned first place after just one mouthful! Sandra Johnson, of Tioga, Pennsylvania, sent in this message. Recipes may be obtained by clicking here.

Majestic Pecan Cake

This dish is a true testament to its title. The three-layer cake with pecan dots is topped with homemade frosting, which is baked from scratch and decorated with edible flowers. Karen R. Jones of Claypool, Indiana, sent in this letter.

Malted Chocolate & Stout Layer Cake

Looking for a St. Patrick’s Day dessert that will blow everyone away? Look no further! With a great malt taste and a juicy texture, this decadent chocolate cake is well matched by the creamy Irish cream icing. Jennifer Wayland, of Morris Plains, New Jersey, contributed to this article.

Best Red Velvet Cake

When this festive dessert doesn’t materialize, it’s just not Christmas in our household. The frosting on this cake is unlike any other red velvet cake recipe I’ve tried before; it’s as light as snow. —Kathryn Davison from the city of Charlotte, North Carolina

Chocolate Spice Cake with Caramel Icing

When this festive dessert doesn’t materialize, it’s just not Christmas at our house.’ Because the frosting is so light, it’s unlike any other red velvet cake recipe I’ve tried in the past. —Kathryn Davison from Charlotte, North Carolina.

Chocolate Hazelnut Torte

The majority of cake recipes serve a large number of people. As a result, we created this lovely small cake that feeds six people. Just enough for two people, with just the proper amount of leftovers! — Test Kitchen for Taste of Home

Black Walnut Layer Cake

The recipe for this exquisite cake was given to me by my sister many years ago. The thin coating of icing applied on the exterior of the cake gives it a sleek, contemporary appearance. The following is a letter from Lynn Glaze of Warren, Ohio

Moist Chocolate Cake

Because it was one of my grandmother’s specialties, this chocolate cake recipe with coffee brings back fond memories of her.I make it for family gatherings on a regular basis, and it always brings back pleasant memories.The cake is light and fluffy, with a delightful chocolate flavor that will leave you wanting more.This is a keeper of a recipe!

—Patricia Kreitz from Richland, Pennsylvania.

Butter Pecan Layer Cake

This cake has the same delicious flavor as the famous butter pecan ice cream flavor, thanks to the addition of pecans and butter. • Becky Miller, from Tallahassee, Florida

Cherry Nut Cake

This is a recipe that my grandma created for her children. She came up with a recipe that everyone enjoyed, using cherries and walnuts from the Ozarks. Granny usually used cream from a dairy farm near her home, but half-and-half works just as well and is much more convenient to get by these days. Dianna Jennings lives in Lebanon, Missouri and writes:

Favorite Coconut Cake

Whenever I’m looking for a show-stopping dessert for a big event, this is the recipe I reach for. My guests are grateful that I do! Edna Hoffman of Hebron, Indiana, sent this message.

Strawberry Mascarpone Cake

Please don’t be deceived by the amount of stages in this recipe; it is simple to put together. While baking, the cake rises to a high and fluffy level, and the berries impart a fresh fruity flavor. If you don’t have any mascarpone cheese on hand, cream cheese may be used as an alternative. Carol Witczak, of Tinley Park, Illinois, contributed to this article.

Marvelous Marble Cake

The greatest marble cake is made using pound cake and chocolate. The following is from Birmingham, Alabama resident Ellen Riley:

Chocolate Bavarian Torte

Whenever I bring this visually appealing torte to a potluck, I receive a flurry of requests for the recipe. —Edith Holmstrom, a resident of Madison, Wisconsin

Pink Lemonade Stand Cake

If you enjoy a delicious and creamy cake, this is the recipe for you. With the tart flavors of lemon juice and lemonade, and the lovely cream cheese icing with sprinkles, this cake is a must-have for every lemon lover. The following is a letter from Lauren Knoelke, of Milwaukee, Wisconsin

Carrot Cake with Pecan Frosting

My husband is a huge fan of this easy, old-fashioned carrot cake recipe that I make every week. Even without the nuts, the icing is still rather delicious. A. Badon, of Denham Springs, Louisiana

Chocolate Cake with Chocolate Frosting

I once delivered this decadent chocolate cake to my children’s teachers, and it was promptly devoured, necessitating the creation of a second cake. (After all, who eats an entire cake?) Springville, New York resident Megan Moelbert sent in this message

Lemon Ricotta Cake

This lemon ricotta cake recipe is a treasured family heirloom that has been passed down from my grandmother and mother for several generations. The luscious four-layer cake, which is garnished with shaved lemon zest, is the ideal treat for when you want to dazzle your guests. • Nanette Slaughter lives in Sammamish, Washington.

Rich Chocolate Peanut Butter Cake

The combination of mocha and peanut butter will satisfy the sweet taste of every guest at your dinner party. The garnish requires a little additional effort, but that’s what special occasions are for, right? Tammy Bollman of Minatare, Nebraska, provided this statement.

Coconut Italian Cream Cake

Before arriving to Colorado, I’d never had the pleasure of tasting an Italian cream cake. Now that I live in the region, I bake for others, and this cake is one of the most frequently requested sweets. • Ann Bush from Colorado City, Colorado.

Frosted Chocolate Cake

This is my mother’s oldest and most popular chocolate cake recipe, which she has passed down through the generations. Despite the fact that I always believed it should have a more creative name, this is what she named it. Mom would remark that giving anything a fancy name does not make it taste any better. —Beth Bristow et al. West Plains, Missouri is a city in Missouri.

Pineapple Carrot Cake

This fluffy cake with cream cheese icing is the most delicious thing I’ve ever eaten in my life. It’s also incredibly simple to make because it calls for only two jars of baby food rather than fresh carrots that must be shredded. Vero Beach, Florida resident Jeanette McKenna wrote in to say

Cranberry Layer Cake

This layer cake was created using an adaptation of a Bundt cake recipe. Because to the addition of cranberries, walnuts, and homemade frosting, it tastes so fantastic that you’d never believe it started with a boxed cake mix. Sandy Burkett of Galena, Ohio, contributed to this article.

Mama’s Spice Cake

This cake is something I prepare whenever I have a yearning for a nice old-fashioned delicacy. The recipe has been passed down through generations of great cooks in my family, and their families have enjoyed the lovely spice taste and creamy icing for years. —Nancy Duty, a resident of Jacksonville, Florida.

Come-Home-to-Mama Chocolate Cake

You’ll spend less than a half hour putting together this one-pot wonder cake, which starts with a box mix. Because of the sour cream and chocolate pudding, it is thick and moist. And because of the chocolate, chocolate, and more chocolate, it is delicious comfort food at its very best. —Taste of Home Cooking Demonstration Kitchen

Lemon Layer Cake

An abundance of acclaim is guaranteed for this citrus-flavored cake with a rich cream cheese icing. The flavor, which is a duet of sweet and acidic undertones, is really delicious. — Summer Goddard lives in Springfield, Virginia with her family.

Hummingbird Cake

My father’s favorite cake is this amazing hummingbird cake, which is why I usually prepare it on his birthday. It’s a beautiful dessert for any occasion, and it’s especially nice served alongside a summer lunch. — Nancy Zimmerman, Cape May Court House, Cape May County, New Jersey