Get started by using a smooth spatula to simply frost the cake with a very thin, single layer. This is called a crumb coat and though it is nearly transparent, the purpose is to capture and hold loose crumbs in place. Next, place cake in the refrigerator for about 30 minutes.
Use any shape glass to layer a crumbled cake with fruit and cream to make individual trifles. Step 1. When your cake comes out of the pan in pieces, use frosting to put it back together. Frost the torn edges, using a frosting spreader, and press the pieces back together.
How do you ice a cake without it falling apart?
To prevent a moist and tender cake from falling apart, let it cool in the pan long enough to become firm before you turn it out of the pan. Chill the cake in an air-tight wrapping before you frost it.
What to do with cake that fell apart?
Toast It. If you were making a layer cake and only one layer has broken, ice the intact layer as normal. Then crumble half of the broken layer and tear the other half into irregular pieces. Toast the irregular pieces in a toaster oven just until they get a little crisp around the edges.
Is it easier to frost a cold cake?
It is much easier to frost a cooled and “set” cake. Don’t remove the papers separating the layers until you are ready to fill and frost the cake. Make sure that your crumb-coat frosting is quite soft, making it easier to spread. With a soft crumb-coat frosting, you will also avoid tearing the cake.
Why is my cake too crumbly?
A cake is crumbly because of using too much flour, overmixing cake batter, not adding enough shortening, or not adding enough sugar. Flour contains gluten which, in excessive or small amounts, can change the structural integrity of the cake by making it crumbly and moist.
How do you make a dry cake moist again?
Here are five tips for how to moisten a dry cake once it’s already been baked.
- Brush with simple syrup glaze. Velez recommends adding a simple syrup glaze to your cake layers if they end up coming out too dry.
- Soak your cake in milk.
- Fill the cake with mousse or jam.
- Frost the cake.
- Stick it in the fridge.
How do you rescue an undercooked cake?
That’s not a cake you’ll want to serve. Here’s a solution: If you find you underbaked your cake soon after removing it from the oven and it’s still hot, pop it back in and bake it at least another 10 to 15 minutes more. Remember to do the doneness test before removing from the oven and cooling.
How do you frost a cake for beginners?
How to Frost a Cake
- Trim and level the cake layers.
- Cover the extra space with parchment paper strips.
- Place the bottom cake layer onto your turntable.
- Apply the first layer of frosting.
- Stack the cakes.
- Crumb coat the cake.
- Frost the cake and smooth the sides.
- Decorate with piping bags and tips.
How long should you wait to frost a cake?
Our recommendation on how long to cool a cake before icing it, is to wait 2-3 hours for your cake to cool completely. Then add a crumb coat and refrigerate the cake for up to 30 minutes. Once that is done, you’ll be able to ice until your heart’s content.
Is it better to frost a cake cold or room temp?
Don’t Frost a Warm Cake
But patience is key to avoiding a layer of runny, unflattering frosting. Baking pros in our test kitchen emphasize that it is essential to let the cake completely cool before frosting. Better yet, you can let the cake sit in the refrigerator for a while to make the process even easier.
How do you make a cake mix less crumbly?
A. To keep your cake from getting dry or crumbly, use all the eggs called for in the package directions and use large eggs, rather than small ones. If you’re not sure what size eggs you have, measure them: 3 whole large eggs equals 2/3 cup; 3 egg whites equals 1/2 cup.
Why do cakes break after baking?
The oven temperature is too high. If the top crust forms and sets before the cake has finished rising, the middle will try to push through the crust as it continues to bake, causing it to crack and possibly dome. Check your oven with an oven thermometer and reduce the temperature accordingly if it is running hot.
Is it okay if there are crumbs in the frosting?
So if you get crumbs in the frosting on the first layer, it’s okay! Make sure the cake is as level as possible, frost it, and scrape off the excess.
How do you make a crumb coat for a cake?
Mix 1 to 2 tbsp. of water with sufficient frosting to make a thin but workable paste, slightly thicker than pancake batter. This thinned frosting is the basis of the crumb coat, an inner layer of frosting that traps crumbs so they won’t mar the cake’s appearance.
What is the best way to frost a cake?
After your crumb coat is set, you can start giving your cake the finishing touch. Start by using an offset spatula to frost the top of the cake, starting from the center. For exceptionally smooth frosting, dip the spatula into hot water, then dry it.
Chef notes
- This dish is one of my favorites since it reminds me of the beginning of spring and the end of winter.
- The lemon cake at Good Cakes and Bakes was inspired by the lemon cake my grandmother used to bake every Sunday for our family gatherings.
- Technique tip: You can also use this recipe to make 24 individual cupcakes that are both cute and delicious.
- Simply line muffin pans with cupcake liners and pour the cake batter into the tins.
- Bake for 17-21 minutes, then allow to cool before frosting.
Preparation
- For the cake, use the following ingredients: 1.
- Preheat the oven to 325 degrees Fahrenheit.
- Nonstick cooking spray should be used to grease two 8-inch cake pans.
- Sift together both flours with the baking soda, baking powder, and salt in a large mixing basin.
- 3.
- Make a mental note to put it away.
Using an electric mixer set with the whisk attachment, combine the sugar, canola oil, butter, vanilla and lemon essence in a large mixing bowl until well combined.Beat on high speed for 6-8 minutes, or until the mixture is light and fluffy.4.Add the eggs one at a time, beating well after each addition.Beat on medium speed for 3-4 minutes once you have added all of the eggs.
- 5.
- Slowly incorporate the dry ingredients into the batter, alternating with the buttermilk (add dry ingredients in 4 divisions and liquid ingredients in 3 divisions).
- It is critical to begin and conclude the additions with the dry ingredients to ensure a successful outcome.
- It is important not to overmix the batter.
- Remove the batter from the mixer as soon as there are no lumps in the batter and fold in with a spatula until all of the flour is integrated.
- 6.
- Pour the batter into each pan and spread evenly.
- Insert a wooden toothpick into the center of the cake and bake for 27-35 minutes (turning pans halfway through), or until the cake is done.
- Allow for thorough cooling before adding the filling and icing.
- When you are making the frosting, start with a slow speed and work your way up to a medium speed until the mixture is crumbly and light in color.
- In a small bowl, combine the lemon essence and a small amount of milk.
- Chop up the cream cheese and add it in portions.
- The frosting should be smooth and fluffy, with only a small amount of milk added to get a creamy, spreadable consistency.
- In order to assemble: The cake layers should be completely cooled before filling and frosting them.
Cut into slices and serve.
Marble Cake
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- Because I am an Amazon Associate, I receive money when people make eligible purchases.
- Please take the time to read my disclosure policy.
- Using vanilla and chocolate cake that have been swirled together to create a soft, fluffy, and moist marble cake.
- This cake is simple to create thanks to my step-by-step directions (as well as a new video!) and is topped with my favorite chocolate frosting, which is silky and smooth.
The People Pleaser
- That’s what I’d name this marble cake, to be honest. It just has something to offer everyone of any age or background. It has the proper amount of contrast to satisfy taste testers with a wide range of dessert preferences. In addition to being delicious, this cake is also: soft, fluffy, and moist
- topped with a thick, dense, and fudgy chocolate frosting
- light in texture
- yet with a dark chocolate ripple
- and made with whole wheat flour.
- Vanilla with a hint of sweetness
- dark chocolate
- To be honest, if you don’t enjoy marble cake, who are you to judge?
- And, more importantly, why are you here?
- A near relative of my vanilla cake, this recipe is a pound cake.
- It was only after I realized I needed a strong and stable basis for both my marble cake recipe and my pineapple upside-down cake that I came up with the recipe for the chocolate cake.
- It took around 60 trials and many months to get the recipe just perfect, but hundreds of five-star reviews later, I’d have to say that all of the trial and error was worthwhile.
What You Need
- Here are a few fundamentals: Butter. If you only have salted butter, use it instead
- if you only have unsalted, reduce the salt in the recipe to 12 tsp. Butter imparts flavor to the cake that would otherwise be lacking if just oil were used
- Oil. Sugar and oil work together to make the cake soft and moist by providing moisture to the mixture that would otherwise be lost if you merely used butter. For this recipe, we just use granulated sugar.
- Eggs. There are four of them. Use eggs that have been left out at room temperature for the best results. In fact, all of your components should be at room temperature before you begin cooking.
- Vanilla extract is a flavoring agent.
- In order to improve the flavor
- Flour. I like to use all-purpose cleaners. Cake flour may be substituted
- please check the notes section below the recipe card for further information.
- Powdered sugar. Baking powder. A Tablespoon may appear to be a large amount of food. It’s not a mistake, believe me
- Salt. Buttermilk is used to provide taste. Using buttermilk is still recommended even if we aren’t using baking soda (which is frequently used in conjunction with buttermilk, as you may recall from my buttermilk alternative article). Chocolate is a flavoring agent that adds moisture and taste to your marble cake. A 4 ounce bar of chocolate. You may use semisweet or dark chocolate for this recipe.
Along with the cake, you’ll need the ingredients for a batch of chocolate frosting (but I’ve included some suggestions for alternatives lower down the page!
Just One Batter
- When I was first thinking about preparing the cake, I flirted with the notion of mixing two distinct batters (one vanilla, and one chocolate).
- It was a pain in the neck.
- A plethora of additional dishes, a far greater mess, and the cakes didn’t bake as evenly together as I would have preferred.
- When you have a teething 5-month-old who is presently not allowing you to sleep very much, you don’t have a lot of time or patience to listen to this tale of two batters for very long.
- A simple vanilla cake batter is made instead, with half of it being infused with chocolate.
- Unfortunately, adding cocoa powder did not produce the deep, distinct chocolate flavor that I was looking for (this is largely due to the fact that we are not adding any hot water or hot cocoa to bloom it, as we do in my favorite chocolate cake recipe), but adding melted semisweet chocolate achieved the desired result.
To get the gorgeous marble look, swirl half of the vanilla mixture into the chocolate batter and then swirl the two mixes together with a butterknife.Helpful hint: You may also reverse-cream this cake, similar to the method I did in my caramel cake, to achieve a plush, thick crumb texture.Even if you have a habit of accidently over-mixing your cakes, the reverse-creaming process makes it nearly difficult to do so.
For the Frosting
- For the icing, I used my favorite chocolate frosting (while I used my chocolate buttercream in the video, any would work!).
- It’s important to me that the cake’s chocolate taste be highlighted, so I used a rich chocolate icing to do so.
- However, if you want a more traditional vanilla flavor, my classic buttercream frosting or cream cheese frosting (or even Swiss meringue buttercream) would be excellent choices.
Storing
This cake should be stored in an airtight container. Keeping it at room temperature for 2-3 days (if it isn’t in a very humid place) is the best bet. Marble cake may be refrigerated (in an airtight container) and will store for approximately 5-7 days in the refrigerator; however, take in mind that the refrigerator can dry up your cake, even if it is in an airtight container.
More Recipes You Might Like:
- Vanilla Cupcakes, Chocolate Cupcakes, Tres Leches Cake, and Pound Cake are all delicious options.
- Enjoy! Make sure to watch my how-to video, which is included in the recipe card! 3 cups all-purpose flour (375g)
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 14 cup buttermilk room temperature preferred (300ml)
- 4 oz semisweet chocolate bar finely chopped
- 12 cup unsalted butter softened (113g)
- 12 cup canola (or vegetable) oil (120ml)
- 1 34 cup granulated sugar (350g)
- 4 large eggs (room temperature preferred)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour (375g)
Chocolate Buttercream Frosting (see post for more frosting options)
- 3 Cups powdered sugar (320 g)
- 12 teaspoon vanilla extract
- 12 teaspoon salt
- 2 Tablespoons heavy cream
- 1 cup semisweet chocolate chips (170 g)
- 1 cup unsalted butter thawed to room temperature (226 g)
- Preheat the oven to 350 degrees Fahrenheit and butter and flour two 8-inch round cake pans thoroughly (you may instead use 9″ pans, just keep in mind you will need to bake the cake for about 5 minutes less than indicated). Remove from consideration
- Place the chopped chocolate in a microwave-safe basin and microwave for 30 seconds, stirring halfway through.
- Stir well, then return to the microwave and heat in 15-second increments, stirring well in between, until the chocolate is completely melted and smooth, about 2 minutes total time.
- Remove from consideration
- With an electric or stand mixer on high speed, cream together the butter, oil, and sugar until light and fluffy (about 30 seconds)
- Toss in the eggs one at a time, thoroughly mixing after each addition.
- When necessary, pause to scrape down the sides and bottom of the dish.
- Add the vanilla essence and mix well.
- In a medium-sized mixing basin, whisk together the flour, baking powder, and salt until well combined.
- Add the flour combination and buttermilk to the butter/oil batter in two batches, mixing gently after each addition. Begin and end with the flour mixture, and mix until just incorporated after each addition, using a spatula and a gentle hand-mixing motion.
- It is important not to overmix.
- Pour about 13 to 12 cups of the batter into a separate basin and stir in the chocolate mixture.
- Stir until the ingredients are thoroughly incorporated and the batter is equally colored with chocolate
- Alternately pour vanilla and chocolate batter into each pan, ensuring that the mixture is uniformly distributed in each pan.
- To get a marbled look, swirl the knife around the bowl.
- Bake for 30 minutes at 350 degrees Fahrenheit (175 degrees Celsius), or until a toothpick inserted in the center comes out largely clean but with a few wet crumbs (do not overbake or the cake will be dry
- you want a few moist crumbs).
- Allow for 15 minutes of chilling time before carefully transferring onto a cooling rack to cool entirely before icing.
Chocolate Frosting¹
- Microwave chocolate chips in 15-second intervals in a microwave-safe dish, stirring between intervals, until the chips are fully melted. Set aside for about 10 minutes, stirring regularly, to enable the mixture to cool gradually.
- Using an electric mixer, cream room temperature butter until light and fluffy.
- Add in the somewhat cooled chocolate and well mix it in
- Gradually add the sugar, scraping down the sides and bottom of the bowl as you go.
- Stir in the salt and vanilla extract until completely combined.
- Gradually include the heavy cream, increasing the speed to high and beating for 1 minute.
- A thick layer of frosting should be applied to the top of one cake round, followed by the addition of small chocolate chips.
- Place the second cake round on top and spread the frosting evenly around the cake.
- Cut into slices and serve
It’s important to note that in the video, I use my chocolate buttercream frosting to decorate the cake, which is a bit quicker and easier to make than the chocolate frosting I’ve used in this post. You can’t go wrong with either one of these options.
Cake Flour
Cake flour can be used in place of the regular flour. If you’re using weights, make sure you use the same weight as specified in the recipe. If you are baking using cups, you will need 3 cups plus 6 tablespoons of cake flour (cake flour is lighter than all purpose, which is why the weight is the same but the volume is different).
Storing
Cake may be kept at room temperature for up to 2 days or in the refrigerated for up to 5 days if it is stored in an airtight container. Keep in mind that the refrigerator has a tendency to dry out cakes and cause them to be a little crumbly!
Troubleshooting
- It is most probable that a cake that ends out dense, dry, or crumbly (or that tastes like cornmeal) was over-mixed, that the flour was over-measured, or that the cake was over-baked in the oven.
- Rather than using an electric mixer to combine the wet and dry ingredients, use a spatula and a gentle hand to gently whisk the ingredients together until they are well incorporated.
- Alternatively, if you are not using a scale to measure the flour, please visit my tutorial on how to measure flour.
- Always bake in the center of the oven while baking something.
- Check to see that your oven is not operating at a high temperature, since many ovens operate at temperatures that are far higher or lower than advertised.
- Keep an oven thermometer at the middle of your oven to control the temperature, as a hot oven may cook a cake too quickly, causing it to become dry and crumbly.
To determine if your cake is done, insert a toothpick into the center of it.A toothpick inserted in the center of the cake should come out with a few moist crumbs on it, which is ideal (but not wet batter).A toothpick inserted into the cake comes out entirely clean, indicating that the cake has finished baking and may even be on the verge of being overbaked.1 slice |770 calories |
- 84 grams of carbohydrates |
- 8 grams of protein |
- 46 grams of fat |
- 22 grams of saturated fat |
- 139 milligrams of cholesterol |
- 256 milligrams of sodium |
- 337 milligrams of potassium |
- 3 grams of fiber |
- 55 grams of sugar |
- 901 international units of vitamin A |
- 111 milligrams of calcium |
- 3 milligrams of iron It is important to remember that nutritional information is based on third-party estimates and should be seen as an estimate only.
- The actual nutritional value will vary according on the brands and measuring techniques used, the cooking method utilized, the portion sizes employed, and other factors.
- This dish was first published on July 3, 2017 on Food Network.
Photos and article have been updated to be more informative, and a how-to video has been included as of May 7, 2020.The original photograph was taken by:
Moist Lemon Cake Recipe
- CakeWhiz published an article on July 11, 2016 — It is possible that this content contains affiliate links.
- Please take the time to read my disclosure policy.
- This luscious lemon cake recipe with lemon curd and seven-minute icing is created from scratch and is perfect for the summer months!
- It’s light and fluffy, and it’s overflowing with lemon flavor.
- Since the beginning of this year, I’ve been working on perfecting this luscious lemon cake recipe.
- The majority of the popular lemon cake recipes I’ve attempted have been either too dense, too dry, or too crumbly, or they had only a faint trace of lemon taste, to my dismay.
Because I’ve had several lemon cake failures in the kitchen, I can confidently proclaim that this is the most moist lemon cake recipe I’ve ever created from scratch.Because it is made with FRESH lemon juice and lemon zest, it is bursting with zingy lemon taste.In addition, I boosted the lemon taste of this cake by filling it with lemon curd and icing it with lemon zest.This lemon layer cake is maybe the SOFTEST cake I have ever cooked, and this is mostly due to the use of sour cream in the recipe.If you want sour cream without the fat, don’t even think about it…
- It has to be full-fat, unsweetened sour cream in its natural form.
- We aren’t concerned with calorie counts here…hahahah I utilized a blend of blackberries and raspberries for the cake’s ornamentation since the tastes of the two fruits complemented each other well.
- Also in this naked lemon cake, I used a white seven minute frosting; however, buttercream icing or even cream cheese frosting would be suitable substitutes if desired.
TIPS for perfect moist lemon cake recipe
- Written by CakeWhiz on July 11, 2016 — There may be affiliate links in this article. My disclosure policy may be found here. This luscious lemon cake recipe with lemon curd and seven-minute icing is created from scratch and is perfect for the summer months.. Lemon flavor permeates the delicate texture of the cake. Since the beginning of the year, I’ve been working on perfecting this luscious lemon cake recipe. Almost all of the POPULAR lemon cake recipes I’ve attempted have been either too thick, under-dried, or crumbly, or had just a faint touch of lemon taste to them. Because I’ve had several lemon cake failures in the kitchen, I can confidently state that this is the most moist lemon cake recipe I’ve ever created from scratch.. Because it is made with FRESH lemon juice and lemon zest, it is bursting with tangy citrus taste. Lemon curd was used to fill and top this cake, which further enhanced the lemon taste. Lemon layer cake is maybe the SOFTEST cake I have ever cooked, which is mostly due to the inclusion of sour cream in the cake batter. If you want to buy sour cream, don’t even think about it. To be considered authentic, the sour cream must be full fat and unsweetened. We are not interested in calorie counts.hahahah I selected a blend of blackberries and raspberries for the cake’s decorating since the tastes of the two fruits complemented each other well on this occasion. Also in this naked lemon cake, I used a white seven minute frosting
- however, buttercream icing or even cream cheese frosting would be appropriate substitutes if desired.
More Fruit Desserts
- Raspberry mousse cake, blueberry lime chocolate clusters, and blueberry lime cupcakes are among the desserts on the menu.
Moist Lemon Cake Recipe
Preparation time: 20 minutes Preparation time: 40 minutes Time required for decorating: 20 minutes Time allotted: 1 hour and 20 minutes This luscious lemon cake recipe with lemon curd and seven-minute icing is created from scratch and is perfect for the summer months! It’s light and fluffy, and it’s overflowing with lemon flavor. 9 slices are obtained from this recipe.
Lemon Cake
- A cup of all-purpose flour
- a cup of cake flour
- 112 cups sugar
- 2/3 cup oil
- 2/3 cup fresh lemon juice
- 3 eggs
- 3/4 cup sour cream
- 1 tbsp lemon zest
- 1 tsp Lemon emulsion oil, or lemon extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt.
- In a large mixing basin, whisk together the cake flour, all-purpose flour, sugar, baking powder, and baking soda until well combined.
- Now, combine the eggs, oil, lemon juice or emulsion oil, and lemon zest in a mixing bowl. Combine everything until it is completely smooth.
- Mix in the sour cream until it is barely blended. Don’t over-mix the ingredients.
- Pour the batter into two circular cake pans that have been oiled and dusted (Dimension: 8×2). Preheat the oven to 350 degrees for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cooking time: 30 minutes baking time plus chilling time
- time required for frosting: 30 minutes
- Place one cake on a cake stand and decorate the top with a thin layer of frosting and lemon curd, if desired. Place the other cake on top of all of this to finish it off. Pinch the sides of the cake down with your hands (some icing and curd will fall out from the sides, but don’t be concerned! )
- Now, using a spatula, spread a thin layer of frosting over the entire cake.
- In the end, spread some lemon curd on top of the cake and arrange some berries on top of it
- Keep this cake refrigerated until you’re ready to serve it
- otherwise, it will go bad.
- If any icing or curd has come out from the edges or center of the cake before serving, simply run a spatula over the cake one more before cutting and serving. Note:
- And that’s the end of it
- Take a look at all of my suggestions above
- Leftovers can be kept in the fridge for up to 3 days if they are placed in an airtight container.
- 446 calories, 57 grams of carbohydrates, 5 grams of protein, 22 grams of fat, 3 grams of saturated fat Calcium: 61 mg, iron: 1.2 mg, sodium: 177 mg, potassium: 170 mg, fiber: 1 gram, sugar: 35 grammes, vitamin A: 200 IU, vitamin C: 11.6 mg, calcium: 61 mg, iron: 1.2 grammes Cakes and desserts are served as courses; the cuisine is American.
- Calories in a serving: 446 posted by CakeWhiz on July 11, 2016 / 41 comments
Lemon Velvet Cake. Our most popular cake to date, for its real lemon flavour and incredible light, airy texture, while still staying moist and delicious.
- Lemon Velvet Cake is a delicious dessert.
- Before I started working on this Lemon Velvet Cake, I was attempting to perfect the greatest Red Velvet Cake recipe I could come up with.
- It was such a success, and I was in love with the moist, soft feel of the cake that I had to make a White Velvet Cake and then an Orange Velvet Cake as soon as I finished it.
- I couldn’t stop there because those turned out to be two of the most popular cake recipes ever posted on Rock Recipes.
- With lemon fans like me in mind, it was natural that a delectable lemon variant would be created.
- Lemon Velvet Cake is a delicious dessert.
The creamy, tart lemon buttercream icing complements this lovely lemon cake to a particularly high degree as well.Is it possible that I’m through with Velvet Cake recipes?Maybe not, however I have an idea that could work for yet another version that I’m considering.Here’s something to think about…Consider the color pink.
- Version 1.0 of the Raspberry Velvet Cake was posted as Raspberry Velvet Cake after being changed to pink.
- Lemon Velvet Cake is a delicious dessert.
Looking for more Velvet Cakes?
- Please be sure to go over the rest of the recipes in the Velvet Cake Collection, as well.
- The Velvet Cake Collection is a collection of cakes with a velvety texture.
- Generally, I prepare this cake in round 8-inch pans or 9-inch aluminum cake pans, but it may also be baked as a sheet cake in a 9-by-13-inch baking pan.
- 9-inch pans may bake a bit more quickly than 8-inch ones, so check on them 5 minutes earlier than the recommended baking time.
- Depending on whether you use glass or not, the 9×13-inch size may take a few minutes longer to complete.
- Allow the toothpick test to serve as the final arbiter.
Lemon Velvet Cake as a birthday cake, anniversary cake or wedding cake.
- Update for 2018: It has been several years since I initially devised this recipe, and I have had hundreds of emails from individuals who have prepared it for every occasion imaginable, from Easter Cake to Mother’s Day Cake to birthday cake.
- It doesn’t matter where you look for lemon lovers since this cake will be a success.
- Fresh lemons infuse a vibrant, fresh flavor into a wide variety of dishes.
- There is one word of caution that I’d like to share with you regarding fondant and wedding cakes.
- This is a really light textured cake, so if you’re making a celebration cake out of fondant icing, be sure to use the lightest layer possible.
- Unless you are utilizing a weight supported stand, it is likewise advisable to keep stacking to a bare minimum.
Too much weight might cause the delicate, airy crumb structure of this cake to become compressed.How to zest a lemon to get the most flavor out of it.
Like this Lemon Velvet Cake recipe?
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- Make sure to like and follow the Rock Recipes Facebook Page as well as our Instagram account.
- In addition, you’ll find daily recipe options ranging from sumptuous desserts to fast and tasty weekday dinners and everything in between.
- Lemon Velvet Cake is a delicious dessert.
- You can also sign up for our FREE newsletter to get notified as soon as new recipes are added to the site.
You’ll also receive weekly recipe recommendations for delicious family-friendly dinners and treats, as well!A participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to provide a mechanism for us to earn income by referring to Amazon.com and connected sites, Rock Recipes is compensated for referrals to these sites.Our product suggestions are nearly entirely limited to those that we are now using or have previously tried ourselves.For recommendations from my own cookbook collection, as well as my favorite culinary tools and equipment, please see my Amazon Store page (link).Time Required for Preparation: 20 minutes Preparation time: 35 minutes Time allotted: 55 minutes.
- This lemon cake, which was inspired by a fantastic Red Velvet Cake recipe, is a deliciously moist and soft crumbed cake with a lemony buttercream frosting that is really delicious.
- This is the perfect birthday cake for the lemon enthusiast in your life.
Ingredients
- 3 large eggs
- 1 1/2 cups buttermilk
- the zest of two small or one large lemons, grated and finely chopped
- 1 1/4 cups sifted all purpose flour
- 1 1/2 cups sifted cake flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 2/3 cup vegetable oil
- 1/3 cup vegetable shortening at room temperature
- 1 tsp good quality vanilla extract
- 2 tsp pure lemon extract
- 1 1/4 cups sifted all purpose
For the Frosting
- Icing sugar or powdered sugar
- 1 cup unsalted butter
- 1 teaspoon pure lemon essence
- 1 teaspoon chopped lemon zest, optional
- roughly 2 tablespoons milk
Instructions
- Grease and flour are essential. Preparation: Grease and line the bottom of two nine-inch round cake pans with two rings of parchment paper. Combine the two flours and the baking soda in a large mixing bowl. a combination of baking powder, salt, and sugar, Remove from consideration
- In the bowl of an electric mixer, cream together the vegetable oil, shortening, vanilla, and lemon extracts until smooth and combined well. Using the whisk attachment, whip the mixture on high speed until it is light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Fold in the lemon zest
- alternately fold in the dry ingredients and the buttermilk until well combined.
- I always divide the dry ingredients into three divisions and the liquid ingredients into two divisions while making a cake. It is critical to begin and conclude the additions with the dry ingredients to ensure a successful outcome. It is important not to overmix the batter. Pour the batter into the two 9-inch cake pans that have been prepared as soon as there are no lumps in the batter.
- Bake for 30-35 minutes at 325 degrees Fahrenheit, or until a wooden toothpick inserted in the center comes out completely clean. Allow the cake to cool in the pans for 10 minutes before removing it from the pans and allowing it to cool entirely on wire racks
To prepare the frosting
- Combine the icing sugar, lemon zest, and butter in a large mixing bowl until it resembles coarse crumbs.
- Add the lemon essence and a little amount of milk
- mix well.
- Add barely enough milk to make the frosting a creamy spreadable consistency by beating it until smooth and fluffy
- Filling and icing the cake are optional. If preferred, serve with candied lemon zest as a garnish.
To make candied lemon zest
- Make long strips of zest using a sharp vegetable peeler to avoid as much of the white pith as possible
- set aside.
- Bring one cup of water and one cup of sugar to a moderate boil
- remove from heat and cool.
- Boil for approximately 15 minutes after adding the lemon zest pieces. Drain the lemon zest on a wire rack to remove any excess liquid.
- After they have cooled, cut them into strips and roll them in fine sugar.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Notes
- In previous versions of this recipe, the amount of frosting was increased by a factor of two.
- In this most current revision, I’ve cut that in half to ensure that there is enough frosting for the middle and top, as many people seem to like.
- If you wish to frost the edges of the cake as well as the top, you can do so.
- Please feel free to double, triple, or even quadruple the recipe quantities.
- It all depends on how much frosting you want to put on top of your cake.
- It should be noted that the nutritional information supplied is automatically estimated by third-party software and is only intended to serve as a guideline.
It is not assured that the information is completely accurate.Recipes in which all components may not be utilized totally, such as those with coatings on meats or those with sauces or dressings, would likely have fewer calorie and nutritional values per serving than those listed on the label.
Nutrition Information
Yield
Serving Size
- G Amount of calories in one serving 538 26 g of total fat 10 g of saturated fat 0 g of Trans Fatty Acids 15 g of unsaturated fat 69 milligrams of cholesterol Sodium is 278 milligrams.
- 73 g of carbohydrates 1 gram of fiber 54 g of sugar 4 g of protein It should be noted that the nutritional information supplied is automatically estimated by third-party software and is only intended to serve as a guideline.
- It is not assured that the information is completely accurate.
- Recipes in which all components may not be utilized totally, such as those with coatings on meats or those with sauces or dressings, would likely have fewer calorie and nutritional values per serving than those listed on the label.
My grandmother’s recipe for a gently spicy sheet cake, made with freshly grated zucchini.
- My mother’s old recipe file had an image of a handwritten zucchini cake recipe, which I discovered when rummaging through her old recipe file lately. The recipe is in the hands of my grandma, who is also my father’s mother. She was the family’s baker, and she was quite good at it (a title now passed on to my father). When I was four years old, she relocated from St. Paul to live with my family in Los Angeles. Having six children in eight years and working as a head start teacher, Mom didn’t have much spare time to do crafts or bake treats for the family. Grandma was the one who taught me how to sew, knit, and crochet, as well as bake. In addition to cherry pies and angel food cakes, she created apricot jam and the tastiest oatmeal raisin cookies in the world. We argued over who would get to lick the batter bowl of whatever cake mom happened to be baking at the time we were there. When we relocated to Sacramento, she continued to send my mother recipe cuttings and notes by email and letter. I believe this is how we came up with the recipe for zucchini cake. I hope you enjoy it. It’s similar to zucchini bread in texture and flavor, moist and crumbly, but in sheet cake shape, made with extra egg and sugar, and topped with cream cheese icing. This is perfect for summer potlucks! The amount of frosting is based on the assumption that you will leave the cake in the pan and merely ice the top. Increasing the amount of frosting you use will be necessary if you intend to remove the cake from the pan and coat the edges afterward. To make the cake, mix together the following ingredients: 2 cups all-purpose flour
- 2 teaspoons cinnamon (substitute 1 teaspoon with other spices such as allspice and nutmeg, but go easy on the cloves)
- 2 tablespoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder. 3 large eggs, 2 cups sugar, 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest, optional.
- 3 to 4 medium zucchini, grated and squeezed dry through a sieve to yield 2 cups
- 3 to 4 medium zucchini, grated and squeezed dry through a sieve to yield 2 cups
- 1 cup chopped walnuts or pecans (my grandmother loves black walnuts)
- 1/2 cup golden raisins, optional
- 1 cup toasted pecans (my grandmother recommends toasted pecans).
- 1 1/2 to 2 cups powdered sugar
- 3 ounces cream cheese, melted at room temperature (Philadelphia cream cheese is preferable)
- 1/4 cup unsalted butter, warmed to room temperature
- Preheat the oven to 350 degrees Fahrenheit. Butter a 9×12 or 9×13-inch baking pan (I used a pyrex pan for this recipe).
- In a medium-sized mixing basin, whisk together the flour, cinnamon, baking soda, salt, and baking powder until well combined and smooth. Remove from consideration.
- In a mixing bowl, whisk together the three eggs on high speed until foamy. Reduce the mixer to low and gradually incorporate the sugar, vegetable oil, vanilla, and lemon zest (if using). Stir in the flour mixture a third at a time, until well incorporated. Combine the zucchini, chopped nuts and/or raisins, and salt & pepper to taste.
- Pour the mixture into a 9×12 or 9×13-inch baking sheet and bake for 30 minutes. Preheat the oven to 350°F and bake for 40 to 45 minutes. It is also possible to bake in an angel food pan for 1 hour, according to my grandmother’s notes. Remove from the oven and let aside to cool fully before applying the frosting. (While the cake is cooling, allow the cream cheese and butter in the frosting to come to room temperature to soften slightly.)
- To prepare the frosting, mix the cream cheese and butter together until smooth. Beat in the powdered sugar until it is completely smooth. Finish by frosting the cake and serving it. Wrap tightly in aluminum foil to prevent oxidation.
- David Lebovitz’s recipe for Zucchini Cake with Crunchy Lemon Glaze may be found here.
- My Baking Addiction has a recipe for spiced zucchini cake.
- When I look at my grandmother’s notes, it’s almost surreal.
- She notes that ″black walnuts are really delicious.″ However, we did have a black walnut tree on our street that she and I would pass on our way to the grocery store while we were out walking about.
- As soon as she saw any nuts on the ground, she would gather them, and when we came home, we would smash them open with a hammer.
- Her grip on the steering wheel became increasingly shaky as she grew older.
By her 90s, she was showing signs of Parkinson’s disease.Another recent message to my sister, in which she is advised to drain the zucchini, can be found with her handwriting becoming much more shaky.
| Nutrition Facts (per serving) | |
|---|---|
| 355 | Calories |
| 20g | Fat |
| 43g | Carbs |
| 4g | Protein |
Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings: 20 | |
| Amount per serving | |
| Calories | 355 |
| % Daily Value* | |
| Total Fat 20g | 25% |
| Saturated Fat 4g | 19% |
| Cholesterol 38mg | 13% |
| Sodium 264mg | 11% |
| Total Carbohydrate 43g | 16% |
| Dietary Fiber 1g | 5% |
| Total Sugars 32g | |
| Protein 4g | |
| Vitamin C 5mg | 26% |
| Calcium 30mg | 2% |
| Iron 1mg | 6% |
| Potassium 164mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.
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 mini chocolate chips do not sink to the bottom of the pan.
- Milk
- Mini Chocolate Chips: You can use milk chocolate chips, dark chocolate chips, semi-sweet chips, or whatever you prefer
- Eggs: You’ll need three large 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
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.
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
- A large mixing bowl should have around 2-3 minutes of medium speed to beat the butter, brown sugar, and vanilla extract together until light in color and fluffy, about 2-3 minutes
- Mix in the salt and flour until everything is well-combined, then fold in the little chocolate chips.
- 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.
- Roll the cookie dough into 20 balls that are each 1/2 tablespoon in size. Set aside the entire batch of cookie dough
For the Frosting
- In a large mixing bowl, cream the butter until it is creamy.
- Using a hand mixer, blend the brown sugar and vanilla extract until they are completely mixed and smooth.
- Using a mixer on low speed, blend in the flour and salt until fully blended and smooth.
- In a separate bowl, whisk together half of the powdered sugar until smooth and well-combined
- Combine the ingredients with 3 tablespoons of cream until they are smooth and properly blended.
- Mix in the remaining powdered sugar until it is completely blended and the mixture is smooth. Additional water or milk can be used if desired in order to get the desired frosting consistency.
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
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How to Make a Cake Soft and Moist Without the Cake Falling Apart
Make sure your cake is moist and soft whether you use a cake mix or bake it from scratch by following these simple instructions. Allowing a moist and sensitive cake to cool in the pan long enough to firm up before turning it out of the pan can help to keep it from crumbling. Before frosting the cake, cover it tightly with plastic wrap and place it in the refrigerator.
- Replace half of the oil or butter called for in the recipe with a fruit puree, such as applesauce, pumpkin puree, mashed ripe bananas, canned crushed pineapple, or plum puree.
- The fiber in the fruit puree aids in the absorption and retention of moisture, resulting in a moist tasting cake.
- The cake may be a little denser than one made without the puree, but it will still be moist and delicious.
- A somewhat denser cake holds up better to slicing and serving than a cake that is extremely light.
- Replace the water in a cake mix with 2 cups of pumpkin puree or applesauce to make a moist, moist cake.
- Add the eggs and oil that are specified in the cake mix directions.
The batter will be thick, but that is perfectly OK for this recipe.A moist and soft cake will be the result of this process.Allow