This method is extra useful for sticky or delicate cakes that might pull apart when using a knife or get stuck to the knife.
What is the best way to cut a round cake?
According to Wilton, the best way to cut a round cake is to first cut a round circle about 2 inches in from the outer edge of the cake. Then you cut that outer circle into pieces that are about 1 1/2 inches. This leaves you with a round cake that is 6 inches, and that you will just cut into slices.
How tall is a 3 layer cake?
So, instead of a two-layer cake, you now have a three-layer cake. While a double barrel cake is two or three cakes stacked one on top of the other. It can be about 8 to 10 inches tall.
How do you cut a cake without it crumbling?
A thin blade, like a tomato knife, is best, but a serrated bread knife also works. Use a gentle sawing motion to cut. (Here’s how to keep your knives sharp.) Cooling the cake and frosting makes both sturdier and less likely to squish, tear or crumble.
How long should a cake cool before cutting?
Allow the cake to sit in the fridge until it is nice and cold, about two to three hours or longer is ideal, depending on the size of your cake. If you have time, let the cake stay in the fridge overnight. When you cake is fully chilled, it will be easier to cut and easier to work with.
What is the best knife to cut cake?
We found serrated knives performed better than chef’s knives when cutting cake; they made neater slices with fewer frosting smears. Another plus? With a serrated knife, you can use a gentle sawing motion so the knife moves through the cake without compressing each slice.
Is it best to cut a cake hot or cold?
Wait until the cakes have cooled completely, or for the best results, chill the layers before trimming. When the cake is cool and more firm, it’s less likely to crack or tear.
How to cut a cake in half without breaking it?
– video playing Last-minute Halloween mask 04/10/21 – Creepy spiderweb cake decorations | Halloween 04/10/21 – Halloween cocktails for kids (and grownups) 04/10/21 – DIY Halloween Costumes For Kids 04/10/21 – Healthy Halloween Snacks for Kids 04/10/21 – Grow Herbs At Home 04/10/21
How to cut a round cake like a pro?
How to Cut a Round Cake Neatly. Several simple techniques will set you up for success: Use a serrated knife. It seems like a straight blade would be cleaner, but actually a serrated blade cuts through cake more easily. A thin blade, like a tomato knife, is best, but a serrated bread knife also works. Use a gentle sawing motion to cut.
Simple Layer Cake with Vanilla Frosting Recipe
- 601 Customer Reviews 5 star values totaled 103
- 4 star values totaled 133
- 3 star values totaled 235
- 2 star values totaled 91
- 1 star values totaled 39
- Rating: 5.0 out of 5 stars 05/27/2020 What some of the folks in these comments are complaining about is beyond me, because this cake and icing were really delicious.
- Even though it’s really moist and fluffy, the cake managed to hold together well enough for me to frost and stack it.
- I will definitely make this dish again in the future:) 5 out of 5 stars from a Martha Stewart member 05/27/2019 Easy to prepare and excellent to eat 5 out of 5 stars from a Martha Stewart member 01/28/2019 I thought this dish was fantastic; it was simple to prepare and had an excellent end product.
Advertisement 2 out of 5 stars for Martha Stewart as a member.01/11/2019 I cooked the layers for 20 minutes at 350 degrees, and the resulting cake was really dry.I’m baffled as to what occurred, but it was a battle to get anything to eat!Rating given by a Martha Stewart member: 4 stars 02/17/2018 It was quite fluffy and delicious, but it tasted more like cornbread to me than it did like a cake.
Is it true that everyone’s tastes like cornbread?5 out of 5 stars from a Martha Stewart member January 22nd, 2018 Rather than softening the butter melting, this method would make it more smooth and fluffier.Advertisement 5 out of 5 stars from a Martha Stewart member 06/24/2017 I followed the recipe to the letter and the cake turned out beautifully light and delicious.Everything about this dish is fantastic.This is a dish that I will cook again!1 out of 5 stars for Martha Stewart as a member 04/21/2017 I enjoy baking, however I was quite dissatisfied with the results of this recipe.
- I followed the recipe to the letter and cooked it for 40 minutes, but it turned out flat, dry, and raw.
- I’m not sure what went wrong.
- It had the appearance of an uncooked pancake.
- I was quite disappointed.
Rating for Martha Stewart as a member: Unrated 08/27/2016 I am a complete novice when it comes to baking.The oven was to be preheated to 350 degrees, as specified in the directions.I understand that after the batter is done, it should be cooked for 30 minutes at 350 degrees, but I’m curious about what temperature it should be baked at.Thanks.5 out of 5 stars from a Martha Stewart member 05/11/2015 I think this is one of my all-time favorite desserts!
- Both the cake and the icing are incredibly excellent, and the cake is really moist and delicate.
- It was a huge success, and my entire family enjoyed it!
- 5 out of 5 stars from a Martha Stewart member 05/02/2015 My new favorite vanilla cake recipe has been discovered.
- It’s lovely and airy and fluffy.
- Some people complained that it was too dry; I reduced the cooking time by a few minutes and always use cake flour.
Delicious!(I did not utilize the frosting recipe that was provided.) 5 out of 5 stars from a Martha Stewart member 03/29/2015 Excellent!In addition, I used skim milk because that was all I had on hand.However, it was deliciously buttery.Rating for Martha Stewart as a member: Unrated 03/27/2015 Although the recipe states that it makes one 8-inch layer cake, the recipe really calls for buttering two 8-inch layer cake pans.Is it necessary to increase the ingredients if I want to make two layers?
5 out of 5 stars from a Martha Stewart member 03/24/2015 This cake is very delicious!The meat is really soft and flavorful.Every member of the family was delighted with it.
This is something I will absolutely cook again!Rating for Martha Stewart as a member: Unrated 02/13/2015 This is a fantastic recipe for a simple cake that everyone should try.I’ve been looking for a cake that reminds me of a cake my grandma used to make when I was a youngster, and this is the closest match I’ve come across.
I reduce the amount of sugar to 1 cup, and I use 1/2 cup safflower oil instead of 1/2 cup butter to achieve a more rustic texture, similar to that of the childhood cake I remember eating.I don’t frost the cake, and it turns out to be a delicious, not-too-sweet cake that may be presented during a brunch gathering.What I’d want to know is whether or not this recipe can be readily transformed into cupcakes.Rating for Martha Stewart as a member: Unrated 02/08/2015 The cake was nice, but it was far from being the greatest.My oven is a bit weird, so I had to cook it for a total of 34 minutes, during which time it became quite black and the center stopped jiggling and the toothpick test came out clean.
- The flavor was excellent, and the texture was excellent.
- It was quick and simple to prepare, and it met my husband’s yearning for vanilla cake with vanilla icing.
- I loved that the icing and cake recipes were on the same page, which made it easier to find.
- This makes it easy to keep up with them.
- There is no searching or toggling between tabs.
- Rating for Martha Stewart as a member: Unrated 01/27/2015 It’s quite fluffy!
- Laughing, this cake is really fluffy and delectable.
- I just made two changes to the original.
- 1) I used half a cup of sugar to beat the eggs, and I continued to beat until the mixture had doubled or quadrupled in size.
- I beat the butter with the remaining 1 cup sugar until light and fluffy, then egged the whipped egg mixture until stiff.
- In addition, I sifted the dry ingredients twice to make the cake lighter and fluffier.
- This dish is really tasty and sweet.
- I really like it!
- Because it was so delicious, I didn’t even bother to use the icing I had created.
- Rating for Martha Stewart as a member: Unrated 02/27/2014 I do agree with Kathleen’s point of view on the cake.
- It was a touch on the dry side.
- The icing, on the other hand, is very delicious!
It’s become my go-to vanilla frosting recipe.And I appreciate that you don’t have to sift the powdered sugar before using it.This frosting is a definite hit.Martha Stewart’s Member Rating as of 01/27/2014: Unrated I bake a lot of cakes.
This cake was not difficult to make; it was rather straightforward, and I already had all of the materials on hand.Although the cake itself was delicious, it was a little dry and didn’t rise as much as I would have wanted.Everything I’ve heard about it has been positive, however the texture didn’t seem fluffy enough for my liking.Rating for Martha Stewart as a member: Unrated 11/06/2013 This cake turned out beautifully!A few other changes I made were to cut down on the quantity of confectioner’s sugar used in the frosting from 5 cups to 3 cups and to use 8 ounces of cream cheese instead of 4.
A half teaspoon of cinnamon was also added to the cake mix.After icing the cake, I covered it with fresh cut strawberries and blueberries, which I then embellished.It was a big hit, and we’ll definitely be making it again.
Rating for Martha Stewart as a member: Unrated 08/13/2013 a fantastic dessert!This is something I will absolutely cook again.It was necessary for me to reduce the confectioners’ sugar to two and a half cups.
- Rating for Martha Stewart as a member: Unrated 07/05/2013 Delicious cake!
- If the components for the cake and icing were specified separately, there would be no room for speculation when it comes to baking.
- Rating for Martha Stewart as a member: Unrated I find the frosting a little too sweet on this particular day.
- 05/12/2013 Do you have any thoughts about how to tone down the sweetness?
- 5 out of 5 stars from a Martha Stewart member 5.5.13 Previous review should have said ″butter cake″ rather than ″bitter cake″!
- 5 out of 5 stars from a Martha Stewart member 05/05/2013 This is a simple bitter cake that comes together in a short amount of time.
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!
Lemon Blueberry Layer Cake
- It is possible that this content contains affiliate links.
- Please take the time to read my disclosure policy.
- Lemon blueberry layer cake studded with juicy berries and topped with luscious cream cheese frosting, reminiscent of a summer day in the sun.
This cake recipe is one of the most popular on this website!This lusciously fruit-filled meal is sitting on my kitchen table in February, and I have no idea what it’s for.However, someone please pass me a fork because I am in love with the snow.I’m going to dive headfirst into this sunshine-sweet, springtime layer cake and won’t be able to come up for air until April.
How to Make Lemon Blueberry Cake
- Lemons that have been freshly squeezed. In the cake mixture, use freshly squeezed lemon juice and lemon zest. There will be none of that lemon extract nonsense! How should I choose lemons at the grocery store? Make sure the lemons you choose have smooth skin and are heavy for their size before you purchase them. You’ll know they’re exceptionally juicy in this manner.
- Buttermilk. Buttermilk is well-known for giving outstanding moisture to baked foods, resulting in each mouthful being delicate and rich. If you don’t have any buttermilk on hand, you may use whole milk.
- 4 eggs, brown sugar, and brown sugar: In my experience, lemon cakes can easily become dry and gritty, so I recommend including moistening ingredients like brown sugar, eggs, and buttermilk in the recipe. Buttermilk, a pinch of brown sugar, and four eggs ensure that the finished result is as moist as it possible can be without being wet
- Blueberries, either fresh or frozen: Blueberries, whether fresh or frozen, are acceptable. If you’re using frozen, don’t defrost it beforehand.
- This lemon blueberry cake is one of my favorites since the blueberries don’t sink to the bottom of the cake as so many other cakes do.
- What’s the harm in trying?
- The batter has a thick consistency.
When you use a thin batter, heavier fruits or other ingredients will sink to the bottom of the pan.I also recommend sprinkling the blueberries in a little flour before baking — this will give you an extra layer of protection in case they sink!
Cream Cheese Frosting
- This cake is moist and soft, and it falls halfway between a vanilla layer cake and a pound cake in texture and flavor.
- This smooth and creamy cream cheese frosting is the ideal finishing touch, and it truly tastes like spreadable cheesecake!
- Because the cream cheese frosting is so easy to apply to the cake, it is a very straightforward cake to decorate.
It doesn’t have to be perfectly organized; in fact, its disarray adds to its appeal, don’t you think?Decorate with blueberries, lemon zest, lemon slices, or whatever else you choose!
More Lemon Recipes For You
- Desserts such as lemon bars, lemon meringue pie, blueberry lemon icebox cake, lemon blueberry scones, and homemade lemon cupcakes are all popular.
- Lemon layer cake studded with luscious blueberries and topped with a rich cream cheese frosting that tastes like summer in a cup. In this cake, you may use either fresh or frozen blueberries, depending on your preference. If you’re using frozen, there’s no need to defrost it first. 2 tablespoons lemon zest*
- 1/2 cup (120ml) lemon juice (3 medium lemons)*
- 1 and 1/2 cups blueberries, fresh (258g) or frozen (258g)
- 1 and 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs, at room temperature*
- 1 teaspoon pure vanilla extract
- 3 cups (354g) sifted all-purpose flour (spoon and leveled)*
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Frosting made with cream cheese *To soften the cream cheese, place it in a large mixing bowl with 1/2 cup (115g) unsalted butter and mix until smooth. Add 3 and 1/2 cups (420g) confectioners’ sugar, 1 – 2 Tablespoons (15-30ml) heavy cream*, 1 teaspoon pure vanilla extract, and a pinch of salt and mix well.
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease three 9-inch or 8-inch round cake pans (the 8-inch pans yield thicker cakes), cover the bottoms with parchment paper, then grease the parchment paper on top of the parchment paper. The use of parchment paper makes it easier for the cakes to release from their pans smoothly.
- Make the cake by following these steps:
- 1 minute With a handheld or stand mixer fitted with a paddle attachment, cream the butter on high speed until it is light and fluffy. Add the granulated and brown sugars and beat on medium-high speed for about 2-3 minutes, or until the sugars are creamed. Combine the eggs and vanilla extract. Stir constantly at a medium speed until everything is thoroughly incorporated, which should take about 2 full minutes. Use a spatula to scrape the sides and bottom of the bowl as necessary.
- Combine the flour, baking powder, and salt in a large mixing basin until well combined. Add the dry components to the wet ingredients one at a time, stirring constantly. Beat on low speed for 5 seconds, then add in the milk, lemon zest, and lemon juice *just* until mixed, scraping down the sides of the bowl occasionally. In a separate bowl, combine the blueberries and 1 tablespoon of flour and gently incorporate them into the batter. The batter is really thick. Do not over-mix the ingredients. If you over-mix the dough, you will end up with a tough, thick textured crumb.
- Pour the batter into the cake pans that have been prepared in a uniform layer. A toothpick placed in the center of the cake should come out clean after around 21-25 minutes in the oven. It takes closer to 25 minutes for 8-inch cakes to bake. Immediately remove the pan from the oven and allow it to cool fully before assembling and icing
- Make the icing by following these steps:
- Using a handheld or stand mixer fitted with a paddle attachment, cream together the cream cheese and butter on medium speed until there are no lumps left, about 3 minutes total time. While the mixer is running on low, slowly add the confectioners’ sugar, 1 tablespoon cream, vanilla essence, and salt. Increase the pace to a high level and continue to beat for 3 minutes. If preferred, add 1 additional Tablespoon of cream to thin down the sauce.
- Assemble and frost the model:
- To begin, cut the tops of the cake layers with a big serrated knife to produce a level surface on which to bake the cake. Place one layer of cake on the cake stand. Spread the cream cheese icing on top of the cake in an even layer. On top of the first layer, spread additional frosting and then the second layer. Frost the top and sides of the cake with icing, spreading it around the edges. The recipe does not provide a large amount of frosting
- rather, it yields just enough for a light coating. If preferred, top with blueberries or a lemon garnish to finish. Refrigerate the cake for at least 45 minutes before cutting it, else the cake may crumble when you are cutting it.
- Leftover cake should be carefully wrapped and stored in the refrigerator for up to 5 days.
- Preparing Ahead and Freezing Preparation instructions: Make the cakes and icing one day ahead of time. Cakes should be kept at room temperature and properly covered. Refrigerate the frosting in an airtight container until you’re ready to use it, around 30 minutes. Before spreading the frosting, allow it to come to room temperature, as it will be extremely stiff after being refrigerated. (If necessary, thin with a splash of cream or milk if necessary.) Cakes, whether frosted or unfrosted, can be frozen for up to 2 months and thawed overnight in the refrigerator before serving
- if preferred, cakes can be brought to room temperature before serving.
- Baked Sheet Cake: The batter bakes up into a beautiful sheet cake! Simply put the mixture onto a 12 x 17 inch half sheet or jelly roll pan and bake for approximately 20 minutes, or until the mixture is cooked through. It also fits perfectly into a 9-inch-by-13-inch baking pan. Bake for 40-45 minutes, or until the chicken is cooked through.
- Due to the fact that it is one tall layer, I haven’t tried it as a bundt cake yet, but it will most likely be thicker than the original layer version. The baking process will take substantially longer. In addition, I have a recipe for a lemon poppy seed bundt cake. You can omit the poppy seeds and replace them with 1 1/2 cups blueberries instead. In addition, I have a recipe for lemon berry yogurt cake. You can use any and all of the blueberries you choose.
- Cupcakes: Here is the recipe for my lemon cupcakes. Make a blueberry muffin and top it with a cream cheese icing if you want to go the extra mile.
- Baking Instructions for 6 Inch Cake: Use this lemon blueberry cupcake mixture and follow my baking instructions for 6 inch cakes. If you don’t have meyer lemons on hand, you can substitute normal lemons for them (as instructed in the recipe).
- Warm eggs are preferred since they blend easily and quickly into the cake mixture, eliminating the possibility of overmixing (and resulting in a thick cake!). In a dish of warm water, soak the eggs for 5 minutes before using them, or place the eggs out when you are preparing the cream cheese/butter for the recipe.
- Be careful not to overmeasure your flour while making your bread. As a result, the cake will be rather heavy.
- Buttermilk: Buttermilk contributes to the creation of a cake that is exceptionally moist. If you don’t have buttermilk on hand, you may use whole milk. While it is possible to use lower-fat or nondairy milks in a pinch, the cake will not taste nearly as rich and moist.
- Cream cheese: Use brick-style cream cheese, not cream cheese spread, for making cream cheese.
- In order to get the creamiest texture, heavy cream containing 30 percent or greater milk fat is desired in frosting. In a pinch, milk will suffice
- Lemon blueberry cake, lemon cake, cake, lemon, lemon blueberry cake Recipe for lemon cupcakes with blackberry cream cheese icing, which has proven to be rather popular with readers.
- Subscribe Making a Cake is a Piece of Cake Are you a first-time visitor to our website?
- Getting started with this email series is a terrific idea.
I’ll take you through a handful of my most popular recipes and explain why they’re so effective in the process.
Lemon Layer Cake
Preparation time: 35 minutes 25 minutes in the oven plus cooling
12 servings (per recipe) 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 from Springfield, Virginia.
- 1 cup softened butter
- 1-1/2 cups sugar
- 2 large eggs, room temperature
- 3 large egg yolks, room temperature
- 1 tablespoon grated lemon zest
- 2 tablespoons lemon juice
- 3/4 cup sour cream
- 1/4 cup 2 percent milk
- 2-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon grated lemon zest
- 2 tablespoons lemon juice
- 3/4 cup sour cream
- 1/4 cup 2 percent milk
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- SUGAR AND LEMON JUICE SYRUP: 1/2 cup sugar
- 1/2 cup lemon juice
- TO MAKE THE FROSTING, combine 2 packages (8 ounces each) softened cream cheese with 1 cup melted butter, 4 cups confectioners’ sugar, 1-1/2 teaspoons lemon juice, and 1/8 teaspoon salt.
- Optional garnishes include lemon slices or edible flowers.
- Preheat the oven to 350 degrees. Prepare the bottoms of two oiled 9-inch round baking pans by lining them with parchment paper and greasing the parchment paper.
- For 5-7 minutes, cream together the butter and sugar until light and fluffy. Add the eggs and egg yolks one at a time, beating thoroughly after each addition, until the mixture is smooth. In a separate bowl, combine the lemon zest and juice. In a small mixing bowl, combine the sour cream and the milk. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda
- add to the creamed mixture alternating with the sour cream mixture
- repeat the process twice more.
- Transfer to the pans that have been prepared. Bake for 24-28 minutes, or until a toothpick inserted in the middle comes out clean. Allow for 10 minutes of cooling time in the pans before transferring to wire racks
- discard paper. Allow for a slight cooling
- Sugar and lemon juice are combined in a small pot to make the syrup. Bring the liquid to a boil and simmer until it has been reduced by half. Allow to cool fully
- To make the frosting, mix together the cream cheese and butter until creamy, then incorporate in the confectioners’ sugar, lemon juice, and salt until well combined.
- Using a large serrated knife, cut each cake in half horizontally across the middle. Warm the syrup and brush it on the layers
- allow it cool fully.
- 1 cake layer should be placed on a serving dish and covered with 1 cup frosting. Layers should be repeated twice. Finish by adding the last cake layer. Frost the top and edges of the cake with the remaining frosting. To finish, garnish with lemon slices or edible flowers if preferred. Keep leftovers refrigerated.
1 slice has 841 calories, 48 grams of fat (30 grams of saturated fat), 219 milligrams of cholesterol, 656 milligrams of sodium, 96 grams of carbohydrates (72 grams of sugars, 1 gram of fiber), and 8 grams of protein.
Cherry Chocolate Layer Cake
Preparation time: 35 minutes 25 minutes in the oven plus cooling
12 servings (per recipe) When you deliver this outstanding cake to the table, everyone’s eyes will be drawn to you. And when you start cutting into the cake, the attention will only grow when the creamy, delectable cherry filling is revealed. Victoria Faulling of Methuen, Massachusetts, provided the following response: Recipe for Cherry Chocolate Layer Cake, courtesy of Taste of Home.
- 3 big eggs and 2 teaspoons vanilla extract, 2 cups all-purpose flour, 1 cup baking cocoa, 1 1/2 teaspoons baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 1/2 cups buttermilk
- 1 cup butter, melted.
- 2/3 cup finely chopped pecans
- 1/3 cup chopped maraschino cherries
- 1 package (8 ounces) melted cream cheese
- 6 tablespoons softened butter
- 1 teaspoon almond extract
- 3 cups confectioners’ sugar
- 1/3 cup finely chopped pecans
- 1/3 cup chopped maraschino cherries
- 1 teaspoon almond essence
- THE FROSTING CONTAINS: 3 cups confectioners’ sugar
- 1/2 cup baking cocoa
- 1/2 cup melted butter
- 1/3 cup half-and-half milk
- 1 teaspoon vanilla extract
- Optional garnishes include chocolate curls and a maraschino cherry.
- Preheat the oven to 350 degrees. In a large mixing bowl, beat together the butter, sugar, and brown sugar until light and fluffy, about 5 minutes. Toss in the eggs one at a time, thoroughly mixing after each addition. Add in the vanilla extract. Combine the flour, cocoa, baking soda, baking powder, and salt in a separate bowl
- alternately add the flour mixture and buttermilk to the creamed mixture, beating thoroughly after each addition.
- Transfer to two 9-inch round baking pans that have been oiled and dusted. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean (around 30 minutes). Allow 10 minutes of cooling time before transferring from pans to wire racks to cool fully.
- In a large mixing bowl, cream together the cream cheese, butter, and vanilla extract until completely smooth. Combine the confectioners’ sugar and cherry juice in a mixing bowl and beat until smooth. Add in the pecans and cherries and mix well. In a separate dish, add all of the frosting ingredients and beat until completely smooth.
- Each cake should be divided into two layers horizontally. Using a serving dish, place one cake layer on it and spread it with 1 cup filling. Layers should be repeated twice. Finish by adding the last cake layer. Frost the top and sides of the cake with icing. If desired, garnish with chocolate curls and a cherry on top. Refrigerate until ready to serve.
1 piece has 899 calories, 43 grams of fat (23 grams of saturated fat), 146 milligrams of cholesterol, 606 milligrams of sodium, 125 grams of carbohydrates (99 grams of sugars, 3 grams of fiber), and 9 grams of protein.
Chocolate Layer Cake with Cream Cheese Filling and Chocolate Buttercream
- Despite my best efforts, I always manage to sabotage Stephen’s birthday cake.
- I planned to surprise him with a ″surprise party″ during our first year of living together.
- When he was younger, his family never made a big fuss about his birthday, so I wanted to throw him a birthday celebration that he had never experienced before.
However, it wasn’t truly a party in the traditional sense.It was only myself, my flat, which had been adorned with streamers and balloons, and a birthday cake for me.Even while I don’t recall for certain, I’m betting Betty Crocker had a bigger role in baking the cake than I did.What I do recall for certain is that I didn’t level the cake layers as I should have done.
And, as a result of the domed bottom layer, the top layer fractured into four pieces and began sliding down the edges of the cake.I didn’t have time for a backup plan at that moment, so I sat down with a candle in my hand and resigned myself to moping.In Stephen’s opinion, it was amusing.My memory of what happened the next year is hazy, but I’m certain it was harrowing.It’s likely that I’ve forgotten everything about it.Betty and I had decided to part ways after three years of living together in the same place.
- The cake I baked from scratch turned out to be extremely delectable.
- It did not, however, prevent me from swiftly tossing it in the garbage and purchasing a cake from Safeway when the top layer slipped halfway off the bottom layer and refused to budge back into place.
- (This time, it was a case of too-thin icing that was at blame.) It was too much for the perfectionist in me to bear to look at it.
- Attempting to avoid tragedy by baking a single-layer rectangle cake last year, I failed miserably.
And, for the most part, I was successful.With the exception of the fact that the recipe asked for finely chopped unsweetened baking chocolate, everything was perfect.Due to the fact that I did not have a food processor or a good knife, the cake ended up being speckled with little flakes of chocolate that I did not chop well, resulting in an uneven texture.It wasn’t a complete failure, but it wasn’t a full triumph either.This year, I took every precaution I could think of in order to ensure my own personal success.
- I prepared the cake pans by lining them with parchment paper.
- Before constructing the cake, I chilled the cake layers for a few hours.
- I double-checked that the icing was the proper consistency.
- Each layer of cake was smoothed by myself.
- After putting a crumb coat to the cake, I chilled it once more.
The most essential thing was that I was patient.However, when it comes to baking, I am uncommonly impatient for the sake of expediency.I don’t want to have to wait for items to chill for 30 minutes, cool entirely, or rise until they have doubled in volume before I can begin.I’m simply looking forward to getting to the point when I can eat it all!I’d learnt from my mistakes the previous year, and Stephen finally received the birthday cake that was due to him.The layers remained firmly in place.
There were no crumbs in the icing at all.The cake and icing recipes were both delicious and well-done.However, I nearly forgot to add the sugar when I was preparing the cake batter!
The best part is that Stephen declares it to be the best cake he’s ever eaten.Rather than immediately devouring the first taste, he took several seconds to consider his response and then asked me, ″Have you ever eaten something so delicious that it transformed your life?″ Patience, as the saying goes, is a virtue.The recipe for this chocolate layer cake was adapted from Hershey’s.
1-and-a-half cups all-purpose flour 3/4 cup natural cocoa powder (such as Hershey’s) 1 cup sugar 1 cup butter 1-and-a-half tablespoons baking powder 1-and-a-half tablespoons baking soda 1 teaspoon of table salt 2 quail eggs 1 gallon of whole milk 1/2 cup extra-virgin olive oil 2 teaspoons of vanilla extract 1 cup of piping hot water Directions: 1.Preheat the oven to 350 degrees Fahrenheit.Nonstick spray three 8-inch cake pans with a little coat of oil or butter.Prepare the pans by lining the bottoms with parchment paper.Spray each pan with cooking spray once more and coat with a thin coating of flour.
- In a large mixing basin, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt until well combined.
- Combine the eggs, milk, oil, and vanilla in a large mixing bowl until everything is fully combined.
- Pour in the hot water, stirring constantly; the batter will be quite thin.
- Divide the batter evenly among the cake pans that have been prepared.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the middle of each layer comes out clean, depending on your oven.
- Allow the layers to cool in the pans for 10 minutes before moving them to a wire rack to cool fully before serving.
- Wrap each layer individually in plastic wrap and place in the refrigerator for several hours or overnight.
- Filling the cake with cream cheese and icing it with chocolate buttercream (see recipes below).
- When you’re ready to build the cake, take the layers out of the refrigerator and place them on a baking sheet.
- If necessary, use a serrated knife or a cake leveler to level each layer of cake.
- Place the bottom layer of the cake on a serving platter.
- Smooth out approximately 3/4 cup of the cream cheese filling evenly across top and sides of the cake, leaving a 1/2 inch space around the borders.
- Repeat with the second layer on top of the first.
Finally, add a third layer on top of everything.To finish off the cake, spread a thin layer of chocolate buttercream over the top and sides.Because this is merely a crumb coat, it is not necessary to have a precise finish.Refrigerate the cake for approximately 30 minutes before serving.
6.Remove the cake from the refrigerator and top it with a final layer of chocolate buttercream, as well as any other embellishments that you wish.Frosting made with cream cheese 1 cup (eight ounces) cream cheese 3/4 cup (6 ounces) melted butter a half teaspoon of vanilla 6 cups (24 oz) confectioners’ sugar For approximately one minute, using an electric mixer on medium speed, beat the cream cheese and butter together.Add the vanilla and continue to beat for another minute.Reduce the mixer’s speed to low and gradually add the powdered sugar, approximately 1/2 cup at a time, until the batter is smooth.
Once the sugar has been completely mixed, continue to beat at medium speed for approximately two minutes, or until the mixture is fluffy.Chocolate Buttercream is a decadent treat.1 cup (8 ounces) melted butter 1 and 3/4 quarts (5 oz) cocoa powder (either natural or dutch-processed) 6 cups (24 oz) confectioners’ sugar a half cup plus three teaspoons of milk 2 teaspoons of vanilla extract Powdered sugar and cocoa powder should be combined in a large mixing dish.
For approximately one minute, use an electric mixer on medium speed to cream the butter.Reduce the mixer’s speed to low and gradually add the sugar/cocoa mixture, approximately 1/2 cup at a time, until the batter is smooth.Add the milk and vanilla extract halfway through the cooking period.
- Once all of the ingredients have been properly combined, beat on medium speed for approximately two minutes, or until the mixture is light and fluffy.
- Please keep in mind that each of these recipes yields a substantial amount of frosting!
- Obviously, you could probably get away with half the quantity of everything (simply divide all of the ingredients in half and follow the same technique), but I prefer to err on the side of having too much rather than too little of everything.
- Keep any extra frosting in an airtight container and freeze it for later use.
- It’s worth pinning.
Duncan Hines Butter Golden Cake Mix Recipes
- The ideal dish to serve at parties, special events, and also outdoor get-togethers is a creamy, tiered cake with a variety of flavors.
- Cakes are a favorite of all food enthusiasts because of the creamy and fluffy texture of the chocolate, vanilla, strawberry, and other flavors that are available.
- Duncan Hines has long been recognized as one of the most prominent bakeries in the world for creating delectable cake creations.
There are many various types of cakes available, each with its own flavor, but Duncan Hines’ butter cake recipe is one of the most well-known.So, today I’m going to provide some Duncan Hines butter golden cake mix recipes that are simple to make at home using Duncan Hines butter golden cake mix.The components necessary for these dishes are readily available at most grocery stores.Aside from that, the techniques of preparation are also time efficient and may be completed without much difficulty.
So let’s get started on the recipes as soon as possible.
Duncan Hines Butter Cake Recipe:
Duncan Hines bakery produces some of the most famous golden butter cake mix recipes, and this is one of their most popular. Because the interior layer of the cake has a yellowish texture due to the presence of butter, it is referred to as a golden cake. So let us get started with the recipe:
- 3 cups all-purpose flour (or any combination thereof)
- 2 12 teaspoons baking powder
- 1 12 cups heavy cream (or any combination thereof)
- 3 sticks unsalted butter (or any combination thereof)
- 2 cups sugar
- 12 teaspoons salt (to taste)
- 12 teaspoons vanilla essence
- 4 eggs (beaten in a separate dish)
Methods of Preparing Step by Step:
- Step 1: Place the all-purpose flour and baking powder in a food processor and blend until smooth.
- Blend for 2-3 minutes until the mixture is smooth, then set it away to cool.
- In a separate bowl, combine the whipped cream, sugar, and salt in a food processor and pulse until the mixture has a smooth creamy texture.
Then, while still mixing, throw in the butter sticks and continue to mix for a couple more minutes.3.Add in the eggs (whites and yolks), blending for several minutes until a light and fluffy texture is achieved.Afterwards, pour in the prepared flour mixture and continue to beat until you have a frothy framework for the cake.
Step 4: Grease a baking pan with butter and then pour the prepared cake mixture into the prepared baking pan.Then bake it for 30 minutes at 350 degrees Fahrenheit in a preheated oven until it has a soft and fluffy outside.Finally, remove the cake from the oven and allow it to cool for a few minutes.Your mouth-watering Duncan Hines golden butter cake is now ready to be served once it has been sliced into appropriate parts.
Duncan Hines Butter Mix Cake
Every mouthful of this cake from the Duncan bakery is infused with the delicious flavor of butter. As a result, it has become one of the most often prepared cakes at home. To begin, here’s how to make the Duncan Hines butter cake mix:
- 12 tsp baking powder
- 1 packet cake mix (of choice)
- 2 cups sugar and whipped cream
- 2 sticks of butter (of choice)
- 4 eggs (combined in a basin)
Methods of Preparing Step by Step:
- Step 1: In a large mixing bowl, combine the cake mix with the flour and baking powder until thoroughly combined.
- Then add in the sugar and whisk until you have a smooth powder mixture that is evenly mixed.
- Step 2: In a food mixer, combine the whipped cream and butter sticks until the mixture is smooth and creamy.
Then, while continuing to combine, gently put in the eggs and flour combination that has been produced.Then, using a medium-high speed, combine the ingredients to create a smooth inner layer of the cake.Step 3: Grease a baking pan with butter and line the bottom with a baking sheet to prevent the cake from sticking.Then, using a large spoon, pour the entire creamy cake mixture into the pan.
Then, bake it for 30 minutes at 350 degrees Fahrenheit in an oven that has been preheated to 350 degrees.Finally, when the cake has a soft, brownish, and fluffy texture, remove it from the oven.The wonderful Duncan Hines butter cake is now ready to be served once it has been sliced into suitable portions.
Duncan Hines Butter Cake Mix Pound Cake
This dish has gained widespread appeal as a result of the mouth-watering mix of butter flavor and a yellowish interior. So let us get started with the recipe:
- 1 box of cake mix and 1 box of vanilla pudding (of your choice)
- 4 eggs (beaten together in a basin)
- 12 cups water
- 12 cups vegetable oil (of your choice)
- Season with salt and sugar to taste
Methods of Preparing Step by Step:
- Start by mixing the cake mix and vanilla pudding together in a food processor until they form a smooth powder mixture.
- For a couple of minutes, blend on a medium speed until smooth.
- The eggs and sugar should be added in at this point to create a fluffy and creamy texture when mixing.
Add the salt to the mixture and combine for a few minutes, or until the cream is smooth and silky in texture.Step 3: Grease the bottom and sides of a baking pan with vegetable oil, and then pour the creamy cake batter into the baking pan.To get a fluffy and creamy cake, align the smooth cake-cream in a uniform layer.Then, bake for 30 minutes, or until the cake is browned and soft in texture, in a preheated oven set at 350 degrees.
At long last, remove the cake from the pan and cut it into desired pieces, and your mouth-watering Duncan Hines yellow pound cake is ready to be served!
It has been a long time since the Duncan Hines bakery has been a source of delightful memories for cake lovers everywhere! The deliciousness of heavenly flavor is delivered in every single mouthful thanks to the mix of butter and golden cake texture. Additionally, you may be interested in:Pancake Recipe Without Milk Duncan Hines Brownie Mix – Duncan Hines Brownie Mix Recipe
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 make Tall cakes or Extended Height Cakes
- Tall cakes, often known as extended height cakes, have been popular in recent years.
- They have the capacity to create the overall design of the cake tall, lean, and exquisite by using a variety of different techniques.
- Making these cakes is not a tough process.
Despite this, there are a few safety considerations that should be taken, such as using cake boards, doweling, and stacking.In addition, I discuss the distinctions between tall, extended height cakes, and double barrel cakes in this piece.
What is the difference between tall and double barrel cakes?
- A tall cake is typically nothing more than a cake whose height has been increased. Typically, this is accomplished by adding another layer. Instead of a two-layer cake, you now have a three-layer cake to serve your friends and family. A double barrel cake, on the other hand, is a stack of two or three cakes placed one on top of the other. It may grow to reach between 8 and 10 inches in height. So, to put it simply, a tall cake is a cake with an extended height, and a double barrel is a cake with an extended layer height. As an illustration, consider the cake shown below: The top layer is a conventional cake, measuring 4 inches in height
- the middle tier is a double barrel cake, measuring approximately 10 inches in height
- and the bottom tier is a tall cake, measuring approximately 6 inches in height.
- A typical cake consists of two layers of cake, with a cake board placed underneath each layer
- the layers can be either 2 inches or 3 inches tall, thus there can be two layers, resulting in a cake that is 4 to 6 inches tall. As long as they are placed on a sturdy cake circle or board, they will not require any further support.
A typical cake consists of two layers of cake, with a cake board placed underneath; the layers might be 2 inches or 3 inches tall, with a total of two layers resulting in a cake that is 4 to 6 inches tall. Because they are on a nice cake circle or board, they do not require any further support.
- Tall cakes are my favorite type of cake in general. And, while the majority of my cake orders are for standard 4-inch cakes, I often deliver 5- or 6-inch layer cakes. Despite this, large cakes are far more visually appealing! Isn’t that correct? Take a look at my recent white blossom wedding cake (the photo below). All of these cakes are four-inch layer cakes. Simply close your eyes and visualize this exact cake with six-inch layers for one brief moment: Can you image how much more of a wow impact this cake would have if it were an additional 6 inches tall? Right? There are three layers of cake, each of which is 2 inches in height, and it is a 6-inch cake.
- You may usually arrange the three layers on a single cake board or circular, as illustrated in the image below.
- It is not necessary to place a support dowel within a 6 or 7-inch cake in this situation. They may still support their weight as long as they are supported by a sturdy cake board beneath them. One who does not bend
- one who is rigid.
- This African safari wedding cake is a fantastic example of the difference between a normal height cake and a tall or extended height cake. These are the typical top two layers – 2 x 2 layers with three fillings = 5-inch tall
- and the bottom two layers are also conventional.
- This is in contrast to the bottom tier which has three 2-inch cakes with two layers of fillings, which is 6 inches tall (nearly 7-inch tall cake).
- This is a 6-inch tall cake with three layers, as was the case previously.
- However, if you decide to divide each layer into many layers, you will need to dowel and sandwich another cake round in between each one. Why?
- The bottom cake layers will not bow under the weight of the upper cake layers as a result of this
- the more layers you add, the weaker your structure will become. As a result, the more assistance you require
- Additionally, more layers imply more mobility. As a result, even a central dowel is often required to ensure that the layers are placed uniformly.
Consider this to be one cake within your double-barrel cake – can you envision stacking four additional layers on top of that without any support? It wouldn’t hold up under the weight and would start to move around with the icing.
- Tall Cake – Well, it’s only one more layer, so it’s really only making your cake a little bit higher. As a result, each serving is a taller piece of cake rather than a greater number of serves. Of instance, if it was a family gathering, you could offer half a slice of cake. However, in general, you would like to serve your visitors a decent slice of cake that is cut from top to bottom from start to finish. It has a more pleasant visual appearance. As a result, it does not result in any additional servings. However, it does add icing to the cake in terms of finances. As a result, I charge different costs for my tall cakes as opposed to my ordinary cakes.
- In the event of a double barrel, the answer is yes! It’s two whole cakes sandwiched together with a cake board in the middle, so it can be cut in half and served as two cakes. So you have additional portions, and you price it as if it were two cakes combined into one large double barrel cake.
Tip Thursday – tall or extended height cake
- I attempted to develop a small diagram to aid you in your understanding.
- My next post will cover double-barrel cakes, which you can read about here.
- I hope you find it to be of assistance as well.
You may save this Tip Thursday post, as well as my previous Tip Thursday entries, to your Pinterest board.PIN THIS RECIPE TO YOUR PINTEREST BOARD FOR LATER.HAVE YOU TRYED MY RECIPE?Please send it to me so that I may see it.
Send me a photo of your work by posting it here, below my image on this board, and I’ll post it on this board.On Pinterest, you’ll also discover a collection of my tutorials and recipes that I’ve created.
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 spreading frosting or scattering crumbs, or dishing up a mixture of thick and thin pieces, can be tricky.
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 easy approaches 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
I discovered this recipe in the late 1980s and immediately recognized it as a remarkable cake. Due to the fact that you must work fast, the caramel frosting might be a bit challenging, but it is well worth it! Marion James of Ferguson, Missouri sent in this message.
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, Penn