For a small two-tier cake, you will want to use a 6-inch cake pan for the top tier and an 8-inch cake pan for the bottom tier. This will serve around 12-16 people, as each tier will typically have two layers. This is a good size for birthday parties or summer BBQs with your friends or family.
A traditional wedding cake has three tiers and each tier of a wedding cake has its own significance. Continue reading below… Tradition has it that the bottom tier is for eating at the ceremony, the middle tier for distributing after the event, and the top tier was saved.
What size should a two tier cake be?
Size matters
A two tier cake means you need two cakes (composed of layers) in two different sizes. The standard size is usually a 6″ cake stacked on top of a 8″ cake and it feeds about 40-50 people depending on how big you cut the slices.
What size should cake tiers be?
Cake Tiers and Serving Sizes
So a classic 3-tier cake with 12, 10, and 8 inch layers serves about 100 people. Narrower cakes will be smaller, more affordable, and serve fewer people. Pillar cake tiers can be the exact same height as long as they have structured supports.
What size cakes do you stack?
The rule of thumb is to put as many supports in a cake as the size of cake it will be supporting. So say you have an 8″ cake for your bottom tier and you will be stacking a 6″ cake on top. You will want to put 6 supports into your 8″ cake to support the 6″ cake.
Do cake tiers need to be the same height?
If you only need a cake to serve 60, two tiers will suffice, but I would recommend a taller base tier, as a two tier cake can look unfinished if the tiers are the same height. this taller tier can be divided with a board inside the cake so that you can have two different flavours.
How many does a 2 tier 8 inch cake serve?
8 inch cakes can be sensibly served to 14 people cutting each slice at about 2 1⁄4 inches across the back. 2 1⁄4 inches is about the length of the spoon part of a tablespoon. 8 inch cakes can also be cut event style.
What size cake pans should I use for a 3 tiered cake?
Each tier consists of two layers, which means you’ll need to bake two 6-inch cakes, two 8-inch cakes, and two 10-inch cakes. Try to find pans that are three inches deep. The cakes themselves will be two inches, but the extra room helps prevent overflow.
What size should a 3 tier wedding cake be?
Typical 3 tier cakes are made up of a 10”, 8” and 6” cake, but going for an 8”, 6” and 4” gives you a 3 tier cake with smaller portions. Single tier cakes – don’t think you have to have a multi-tiered showstopper of a cake.
How many tiers are needed for a wedding cake?
A traditional wedding cake has three tiers and each tier of a wedding cake has its own significance. Tradition has it that the bottom tier is for eating at the ceremony, the middle tier for distributing after the event, and the top tier was saved.
Do you need cake boards between tiers?
Every tier should be on a cake board (cardboard round or other shape), and the bottom tier should be on a thicker cake board to support all of that weight. You should not be able to see any cardboard except for bottom cake board that the cake is sitting on.
How thick should each cake layer be?
It is about the ratio of cake to frosting/filling, different levels of sweetness, and a mix of texture. If filled with buttercream, the filling should rise half the hight of the cake layers (for example – if the cake layers are 1-inch tall, the buttercream between the layers should be 1/2-inch thick).
Does a 2 tier cake need support?
You do not have to place a center dowel for two-tier cakes unless you want to. They aren’t as likely to fall as tall tiered cakes. If you’re making a buttercream cake, you’ll need to be careful while stacking the cake to not dent your icing.
How many does a 5 inch cake serve?
Portions for Sheet Cakes
| Approximate Portions for Single-Layer Cake | ||
|---|---|---|
| Cake Size | Round Sponge | Square Sponge |
| 5-inch | 8 | 8 |
| 6-inch | 11 | 18 |
| 7-inch | 15 | 24 |
Recipe Converter – Cake Tin, Baking Times and Upscaling/Downscaling Recipes
- Are you looking to convert recipes from the United Kingdom to the United States or vice versa? Why not have a look at our free printable info-graphic chart that explains how to convert grams to cups, spoons, and other units of measurement. Also included is a list of popular ingredient names that differ between the United States and the United Kingdom. Access the following resources: Oven temperature guide
- Cake tin batter size conversion (from round to square)
- Solid and liquid weight conversions
- Fondant / sugarpaste size guide
- Cake baking size, temperature, and baking time chart (not sure how to adjust baking times with an upscaled recipe? Check out this article). (See this guide for further information.)
- Increasing or decreasing the proportions of a cake recipe (multiplying a recipe)
Oven temperature guide:
Cake tin sizes:
As a general rule, a square tin of the same size carries around 25% more than a round tin of the same size. In the case of a round-tin recipe baked in a square pan, maintain the temperature constant and turn the cake halfway through the baking process, as the corners tend to cook more quickly than the centre.
Solid/liquid and gram to oz conversion:
Calculating icing/sugarpaste/fondant rolled size guide
When it comes to rolling out sugarpaste (fondant), icing, marzipan, or other similar materials, more is more. This guidance is based on the assumption that the cake pan size/recipe is the most common size, which is 3′′ in depth.
Cake baking times
When scaling up cake batter, the table below should only be used as a reference to help determine approximate temperatures and baking times. Temperature conversions should be used in conjunction with fan assisted ovens (drop 20°C from the quantities below or refer to the temperature conversion reference above).
Upscaling cake recipe quantities
This chart will assist you in scaling down and scaling up cake recipe numbers.It assumes that the recipe you are using is the most common size and shape, which is an 8 inch (20cm) round cake that is 3 inch (7.5cm) deep.In order to make square cakes, take the round cake amounts shown below and subtract 1 inch from the round cake chart; alternatively, check the cake tin sizes table listed above.
The Wedding Cake Prices Guide
Most couples scratch their brains when it comes to estimating the typical cost of a wedding cake, and some wedding cake costs have young couples fleeing for cover.Remember that wedding cakes are prepared to order, and no one wants to make a mistake, right?Fortunately, getting an estimate isn’t as difficult as it might seem.I’ve done some research on wedding cake expenses in order to provide a general sense of what to expect for the discriminating bride.There are a variety of wedding cake layer sizes available to accommodate events ranging from a small wedding to bigger gatherings of up to 350 guests.Please keep in mind that these are estimates only.
A classic wedding fruit cake or mud cake coated with buttercream icing and garnished with seasonal flowers serves as the foundation for these desserts.Serving sizes are estimated finger-sized quantities that are meant to be served with coffee or tea in the morning.If you’re having trouble deciding on a wedding cake theme or form, we can help.
Simply browsing through our gallery of wedding cake ideas can assist you in deciding on the theme, size, and form of your wedding cake.We’ve brought some novel concepts that you might not have previously considered.
What Factors Determine the Overall Cake Price?
It’s A Work of Art
Wedding cakes are truly works of art, and the time and effort that goes into creating these masterpieces can be extensive.It’s important to remember, however, that the majority of the cost of your wedding cake will be spent on the creation of your wedding cake, with the least amount of money spent on the actual ingredients.This is where the costs come into play: the type of icing or frosting you choose, as well as how the cake is decorated, such as simple swirls or elaborate artwork.The size of the cake and whether it is stacked or tiered are important considerations.The number of servings is a direct reflection of the number of people who will be attending your event.As well as your own preference in wedding cake topper – the cost of which varies.
How to Determine Cake Price:
When it comes to the wedding cake icing or frosting, you have a variety of options to choose from, including rolled fondant icing, marzipan, white chocolate frosting, milk chocolate frosting, or dark chocolate frosting, royal icing, chocolate ganache, and flavoured buttercream.Rolled fondant and marzipan are the most expensive because a significant amount of time and effort is required to create a perfectly smooth and level canvas for the many possibilities of cake design.Rolled fondant and marzipan are extremely fragile and can be easily torn during the application procedure if not done so by skilled professionals.2.Cake Decorating: The cake decorations you choose will be determined by the frosting you choose.If you’ve chosen rolled fondant, it will be firm and flawlessly smooth once it has been allowed to cure entirely.
The possibilities for interior design are endless.If, on the other hand, you like your cake to be coated with either buttercream or ganache, then swirls, patterns, fresh flowers or silk flowers, ornamental patterns or swirls, and even beautiful organza and satin ribbons are your finest options for decorating your cake in this case.It is recommended by the Fairy Godmother that buttercream be avoided if you are having a summer wedding since it is wonderful but not recommended for winter weddings.
The buttercream will melt fast and will not be able to withstand prolonged exposure to the elements.It is preferable to use rolled rondant or marzipan.Decorating your cake with fresh or silk flowers and a nice ribbon can allow you to keep your expenditures down while yet looking elegant.3.Cake Layering and Tiering: The more layers or tiers your cake has, the more expensive it will be to make.The number of layers and the size of each tier contribute to the overall cost of the cake.
4.Cake Shape & Novelty Cakes: When it comes to cake shapes, plain round shaped cakes are the least expensive option available.The majority of wedding cake shops will have all of the different round baking pan sizes on hand.The square shape is also fairly popular, however it is used a bit less frequently than the round shape.However, if you want an oval-shaped cake, a heart-shaped cake, or something else that isn’t as popular, you may have to acquire these cake pans specifically for your cake.Whenever it comes to novelty cakes or unique theme cakes – for example, a Topsy Turvy cake – the cake will need to be cut in a certain form and re-structured in order to take on the shape of your chosen theme.
This adds to the overall cost of the wedding cake because to the additional time required to produce the design.5.The Size of the Wedding Cake: The size of your wedding cake is a direct indication of the number of people that will be attending your wedding.In general, the larger and more elaborate the wedding cake is designed, the higher the possibility that it may collapse on guests.
It takes extra procedures and effort to ensure that the construction of the cake does not collapse, which means that large cakes require more time to guarantee their structure.As a matter of fact, some elaborate wedding cakes can only be created during the event.These are only a few examples of the hidden costs.
- How many servings you’ll need will, of course, depend on your guest list – and whether or not you’ll be saving the top tier to commemorate your first wedding anniversary; if you do, you’ll need to purchase an additional layer or tier to accommodate your visitors.
- Cake Toppers: The wedding cake topper can range from a small bouquet of fresh flowers or silk flowers to a custom-made caricature of the bride and groom made from crystal monogrammed topper, photo frame topper, heart-shaped topper, blown-glass topper, themed topper, or a custom-made crystal monogrammed topper of the bride and groom If you’d like to have a look at some of the cake topper categories that I’ve compiled, please see below.
Dream Wedding Cake – On A Shoe-string Budget
Having your dream wedding cake is still possible on a tight budget – simply stick to one showcase cake and keep it as small as possible.Keep the cost of your wedding cake down by ordering a little wedding cake that is coated in your favorite frosting and is in the form you prefer – and then have it professionally adorned.This cake will be on display and will be used in the photographs taken during the cake cutting ceremony.Make additional slab cakes (or sheet cakes) to serve to the remainder of your guests as a courtesy.Typically, they are prepared in rectangular baking pans and are created with the same ingredients and decorated with the same frosting or icing as your showcase cake.It is not necessary to have it elaborately ornamented because it will just be used for cutting and serving purposes.
Slab of a Sample Wedding Fruit Cake If desired, the slab cakes can be coated with buttercream or flavoured ganache before being covered with a thin layer of fondant or marzipan.Only the kitchen crew is privy to the existence of these slab cakes.This reduces the expense of wedding cake decoration as well as the time spent stacking or assembling wedding cake tiers.
In addition, you will be able to exhibit your ideal cake in any theme you like, as well as provide enough slab cake to satisfy all of your guests.It is by far the least expensive and most elegant method of feeding a large number of guests while keeping prices down, and it is also the most popular.
So How Much Do Wedding Cakes Cost?
For the purpose of determining the cost of a wedding cake, we will use the following example of a buttercream-covered wedding cake with flowers as a guideline.Below you can discover approximate serving sizes as well as approximate wedding cake pricing for the following wedding cakes: 1.A wedding cake with several tiers.2.A wedding fruit cake or a mud cake of your choosing.3.
Finger-sized pieces to be served with coffee or tea as an accompaniment.4.Vanilla buttercream frosting with a vanilla bean flavor.
5.Cake decoration should be kept to a bare minimum.6.A selection of locally sourced, in-season fresh flowers or artificial silk flowers.The costs listed below begin with a basic two-tiered fruit or mudcake with vanilla buttercream frosting for $5.50 per finger-size slice, which is the starting point.Because we’re moving up another tier, we’ve increased the price of each slice by $0.50.
Wedding Cakes Cost Examples:
Approximate Wedding Cake servings for Small Finger Sized Portions for a Round Tiered Wedding Cake
| Servings | Round Tier Cake | Approx Prices AU$ |
| up to 30 people | 5 and 8″ (2 tier) | $165 |
| up to 50 people | 6 and 10″ (2 tier) | $275 |
| up to 75 people | 5, 8 and 10″ (3 tier) | $450 |
| up to 100 people | 6, 9 and 12″ (3 tier) | $600 |
| up to 125 people | 6, 9 and 14″ (3 tier) | $750 |
| up to 150 people | 6, 10 and 16″ (3 tier) | $900 |
| up to 175 people | 7, 12 and 16″ (3 tier) | $1050 |
| up to 200 people | 5, 8, 12 and 16″ (4 tier) | $1300 |
| up to 225 people | 5, 9, 12 and 18″ (4 tier) | $1,450 |
| up to 250 people | 6, 10, 14 and 18″ (4 tier) | $1,625 |
| up to 300 people | 5, 9, 12, 14 and 18″ (5 tier) | $2,100 |
| up to 350 people | 6, 9, 12, 16 and 20″ (5 tier) | $2,450 |
| Approximate Wedding Cake serving for finger size portions for a Square tiered Wedding Cake | ||
| Servings | Square Tier Cake | Approx Prices AU$ |
| up to 25 people | 5 and 8″ (2 tier) | $165 |
| up to 50 people | 6 and 10″ (2 tier) | $275 |
| up to 75 people | 8 and 12″ (2 tier) | $450 |
| up to 125 people | 6, 9 and 12″ (3 tier) | $750 |
| up to 250 people | 6, 8, 12 and 16″ (4 tier) | $1,625 |
| *All prices quoted based on research done in 2007. Prices may fluctuate due to inflationary pressures or from region to region.* |
Summary On Wedding Cake Prices
And Hidden Wedding Cake Costs
A complex cake will take more time to construct and decorate, whilst huge cakes will require more structure in order to avoid collapsing or tipping over during the baking and decorating process.Some large and complicated wedding cakes may only be made at the wedding reception, which means your cake maker will need to go with at least one assistance in order to create the cake properly (extra man-hours).These are just a few examples of hidden wedding cake expenses.Examples of extra upcharges per cake slice are shown in the table below.
| Examples of additional upcharges per slice: | |
| Fondant covered frosting: | $1.00 |
| Chocolate ganache icing: | $1.00 |
| Marzipan frosting: | $1.00 |
| Cream cheese icing: | .50 |
| Creamy or chocolate ganache fillings: | .50 |
| Liqueurs shots: | .50 |
| Flavour shots: | .50 |
| Fresh flowers: | |
| Fondant or sugar flowers: | $50 – $125.00 |
| Chocolate hand made flowers: | $50 – $125.00 |
| Custom made toppers: | $50 – $125.00 |
| Custom cake plate: | $25 – $125.00 |
| Fondant bow topper: | $25.00 |
| Chocolate bow topper: | $35.00 |
| *All prices quoted based on research done in 2007. Prices may fluctuate due to inflationary pressures or from region to region.* |
Make Your Own Wedding Cake
| Fairy Godmother tip; if you love do-it-yourself projects, you can try to make your own wedding cake. A video tutorial with step by step instructions on how to make a two tiered wedding cake, recipe included. It’s easier than you think. |
Average Cost of Wedding Cake
Please keep in mind that the pricing of wedding cakes vary widely from one bakery to another, especially when it comes to creative wedding cakes.If you already know what you want, you may be able to save money on the wedding cake designer by just looking for wedding cake photographs online and giving them to the wedding cake designer.Below you’ll find a variety of themed wedding cakes to get you started on your hunt for the perfect wedding cake for you.
Easy Chocolate Cake
This article contains affiliate links.A luscious, tasty, and chock-full chocolate cake that is quick and simple to make.It may be prepared in any size of round, square, or rectangular tin, allowing you to utilize whatever tins you happen to have in the pantry, and it can serve a small group or a large group.To go to the recipe, click here.As with my famous Chocolate Birthday Cake Recipe, today’s recipe is a variant that can be baked in pretty much any shape or size cake tin (round, square, or rectangle) (see the handy calculator just above the main recipe).It’s really simple to put together.
I’ve followed the Mary Berry approach to baking and tried to make it as simple as possible by preparing an all-in-one chocolate sponge cake with chocolate frosting.The ingredients (with the exception of the melted milk chocolate) are simply poured into a mixing dish and whisked together until well combined.Before baking, the melted milk chocolate is combined with the other ingredients.
The key to this cake’s incredible flavor is in the melted milk chocolate drizzled on top.Cakes created just with cocoa powder tend to be dry and lack a strong chocolate flavor, which is something I have noticed is not always the case with cakes prepared with cocoa powder.
How to create the swirl design on top of the cake
When it comes to chocolate cake, it is the flavor that is most important to consider. In contrast, if you’re looking to make your cake a little more presentable, I think this swirl pattern is both visually appealing and quite straightforward to do.
What you need
- Cake decorating turntable
- small palette knife
- small palette knife This may appear to be a high-end piece of equipment, but it isn’t at all so. You should be able to find one for a few pounds on the internet. Even while it isn’t required, having a swirling tool makes it much easier to achieve a nice swirl.
What to do
- Once you’ve coated the top of your chocolate cake with chocolate buttercream, use a palette knife to level it out (it doesn’t have to be flawless, just pretty even).
- Place the cake on the cake turntable and flip it around.
- Starting at the outside edge of the cake and working your way in. Make a small indentation in the buttercream with the end of your palette knife. Slowly twist the cake stand while keeping the knife firm. This will make a circle. The knife should be moved slightly inwards as you spin the cake stand, so that after the first circle is complete, the knife should be just within the cake stand, ready for the next round. Continue to rotate the cake until the palette knife reaches the center of the cake.
With a few little spherical chocolate sprinkles, I’ve completed the look of my cake. You can easily smooth it over with the palette knife if you don’t get it exactly as you want it the first time (like I didn’t!) and try again.
Can I use dark chocolate instead of milk chocolate?
Absolutely. This cake recipe calls for milk chocolate since that’s what I prefer, but if you prefer dark chocolate, you may use it in place of the milk chocolate if you prefer. If you’re looking for something in the middle, you can utilize a combination of the two.
What about white chocolate?
Rather than tinkering with this recipe, I recommend using my white chocolate cake recipe, which was created expressly to be dense with white chocolate flavor and rich with nutrients.
Can I use self-raising flour instead of plain flour?
Yes, for the usual two-layer 20cm round cake recipe, you may use 200g of self-raising flour for the 190g of regular flour and 212 tsp of baking powder called for in the recipe.
How can this chocolate cake be stored?
After baking, the cake can be kept in an airtight container for up to 4-5 days in the refrigerator.Ideal storage is in the refrigerator (although I recommend leaving your slice to get up to room temperature before eating it since it will have more flavor and the buttercream may soften a little if left out at room temperature).If you don’t have enough space in your fridge, it should be fine stored at room temperature as long as your room isn’t too hot (which is what I always do with mine because I have a tiny fridge).If you don’t have enough room in your fridge, it should be absolutely fine stored at room temperature as long as your room isn’t too hot.This cake, either as a chocolate sponge or as a buttercreamed cake, may be frozen in its entirety or in portions.After cooling completely, wrap or store it in an airtight container prior to freezing to prevent the chocolate sponge cake from becoming too hard to slice when frozen.
Before you decorate it, make sure it’s completely defrosted.The buttercreamed cake can be frozen in the same manner as the buttercreamed cake.I wouldn’t recommend preserving only the buttercream to use later since the consistency turns a touch too fudgey when it’s been frozen.
This implies that it tastes great on the cake but is difficult to spread.
What are the chocolate cake ingredients for a different size of tin?
The basic recipe for this cake is for a two-layer round cake measuring 20cm in diameter (this serves 12 people).This recipe, on the other hand, may simply be altered to work with different-sized muffin pans.Add the dimensions of your cake tin and the number of layers to the boxes below and click ″Calculate″ to find out what ingredients you’ll need to make a different-sized version of this cake.
Round Cake
Diameter of the cake (cm) There are no layers in this cake because the ingredients are all ordinary flour and 0 teaspoon baking powder.0 hens’ eggs (s) soft margarine or butter (zero grams) 0 g caster sugar (optional) 0 teaspoon pure vanilla extract 0 teaspoon of milk 0 g chocolate powder (optional) 0 g milk chocolate (optional) Ingredients for Buttercream 0 g unsalted butter 0 g confectioners’ sugar 0 g milk chocolate (optional) 0 g chocolate powder (optional) 0 teaspoon pure vanilla extract
Square or rectangular cake
Cake Dimensions (in centimeters) x Number of Layers Ingredients for a cake baking powder (0.0 g baking powder) plain flour (0.0 g plain flour) egg(s) or egg substitute 0 g soft margarine or butter 0 g caster sugar (optional) 0 teaspoon pure vanilla extract 0 teaspoon of milk 0 g chocolate powder (optional) 0 g milk chocolate (optional) Buttercream Ingredients 0 g unsalted butter 0 g confectioners’ sugar 0 g milk chocolate (optional) 0 g chocolate powder (optional) 0 teaspoon pure vanilla extract In order to prevent this calculator from becoming too much of a code monster in the background, I’ve just included metric units of measurement.To get US cups dimensions for a different size tin, simply calculate the metric measurements here and then enter the results into my grams to cups converter, which will provide you with the information you want.For the original two-layer 20cm round cake recipe, the US cups and ounces measurements may be discovered by clicking on the large green button located immediately above the ingredients.
What is the cooking time for a different size of cake and what oven temperature should I use?
The ingredients are calculated in such a way that the depth of each cake is the same as it would be if the recipe were followed exactly. This indicates that the cooking time and temperature do not need to be adjusted, and you may continue to use the ingredients and quantities given in the original recipe.
Can this cake be cooked in one deep tin?
Although theoretically possible, I have found that using sandwich tins produces the greatest results, and this is what I would recommend. Cooking time will need to be increased to 45-50 minutes if you are baking the cake in a deep pan.
For the chocolate cake
- 190 g plain flour
- 212 tsp baking powder
- 100 g milk chocolate
- 40 g cocoa powder
- 230 g caster sugar
- 230 g margarine or butter (if using butter, it must be soft at room temperature)
- 230 g caster sugar
- 230 g margarine or butter (if using butter, it must be soft at room temperature)
- 230 g caster sugar
- 14 tablespoons vanilla essence
- 2 tablespoons milk
- 4 big eggs
For the chocolate buttercream
- The ingredients are as follows: 250 g softened butter at room temperature, 250 g confectioners’ sugar, 150 grams milk chocolate, 40 grams cocoa powder, 14 teaspoons vanilla essence, and a little amount of milk.
This recipe makes a 20cm round cake. If you would like to make a different size of round, square or rectangular cake, you can find the ingredients you need just above the recipe.
- Preheat your oven to 160 degrees Celsius/140 degrees Celsius fan. Preparation: Grease two 20cm round sandwich pans or line them with reusable baking tin liners (I use these tins and these liners).
- Heat the milk chocolate (100g) in the microwave for 30 seconds, stirring after each 30 seconds, and then heating for a further 30 seconds until it is completely melted. In a bain marie or in a saucepan over a very low heat, repeat the process until the chocolate is completely melted. Remove the chocolate from the oven and allow it to cool.
- In a large mixing bowl, combine all of the other cake ingredients (190g plain flour, 212 tsp baking powder, 40g cocoa powder, 230g caster sugar, 230g margarine or butter, 4 big eggs, 14 tsp vanilla essence, and 2 tsp milk). The ingredients should be beaten together (either with an electric mixer on a low speed or by hand) until they are well blended. Mix in the melted chocolate (again, at a moderate speed) until everything is well blended.
- Divide the cake batter between the two muffin pans. The mixture should be smoothed out using a palette knife or the back of a spoon. 30-35 minutes, or until the center of the cake comes out clean when a skewer is pushed into the center of the cake
- The cakes should be taken out of the oven and allowed to cool for about 10 minutes before being removed from the pans and placed on a cooling rack to cool entirely
- once the cakes are done, remove them from the oven and allow them to cool completely in their tins
While the cake is cooling, make the chocolate buttercream
- Pour the milk chocolate (150g) into a heat-proof bowl and leave away to cool. It is critical that the chocolate cools completely before it is mixed with the other ingredients to avoid melting the butter.
- The butter (250g) should be soft when it is beaten – this may be accomplished with an electric mixer on a moderate speed or by hand. Toss in the icing sugar (250g), cocoa powder (40g), and vanilla extract (14 tsp) and mix on a moderate speed until everything is well blended.
- Slowly pour in the melted milk chocolate and mix until everything is well mixed. You want your buttercream to have a spreadable consistency when you’re finished. Pour in a little milk (no more than 1 tablespoon at a time) until it reaches the correct consistency if the mixture is too thick.
Build the cake
- Place the bottom layer of chocolate sponge on top of the serving dish and press down firmly to adhere. Using a palette knife or the back of a spoon, spread half of the chocolate buttercream onto the bottom layer of the cake pan. Place the top layer of chocolate sponge on top of the cake and then put the remaining buttercream on top of the cake to cover it completely. See my recommendations above the recipe for more information on how to get the swirl effect seen in the photos
- Have fun!
Free From/Suitable For
- It is important to note that the items I used to create this dish are free of the following allergies. Nonetheless, be sure to thoroughly read any warnings for allergies you need to avoid, since brands might differ and product formulations can shift over time. Vegetarians will appreciate this
- It is nut-free
- it is peanut-free
- it is sesame-free
- it is free of sulfur dioxide and sulphite
- it is free of Lupin.
This cake may be made dairy-free by using dairy-free butter or margarine for the butter or margarine (I like Pure Sunflower), substituting dairy-free dark chocolate for the chocolate and substituting dairy-free milk for the milk. See my dairy-free chocolate buttercream recipe, which includes step-by-step directions, for inspiration on the buttercream.
The *Original* WASC cake recipe
The White Almond Sour Cream Cake WASC, as it is known in the Cake Central community, is a fan favorite.How to create your own flavor variants and achieve the greatest results every time is taught in full here.This is the ORIGINAL White Almond Sour Cream Cake recipe from Kakeladi.Before you begin, make sure you have read through the whole recipe.Take note of the additional information at the conclusion.Take pleasure in your baking!
The *Original* WASC cake recipe
Ingredients
- The recipe for the *original* WASC cake, created by kakeladi
- 1 box cake mix (I use Betty Crocker), *see comments at the end for further information
- 1-1/2-cup flour*
- 1-1/2-cup granulated sugar
- liberal pinch of salt
- 1-1/2-cup sour cream*
- 1-1/2-cup water *
- 3-1/2-cup whole eggs
- 1-1/2-tablespoon flavoring*
Instructions
- In a large mixing basin, combine the dry ingredients. It is beneficial to use a wire whisk
- this is especially true for chocolate cake, but not as much for other tastes.
- In a mixing basin, combine the following four ingredients. Add approximately half of the dry ingredients and blend them together, then add the remaining dry ingredients and blend them together again. 2 minutes of mixing time
- Pour into the pans that have been prepared * and bake as normal.
- *NOTE: *Any* cake flavor can be used in this recipe. Some people tell me that they just pour all of the ingredients into a bowl simultaneously, while others claim they sift all of the dry ingredients together first.
- Ensure that the flavoring is complementary to the cake flavor, for example, lemon/almond mix for a lemon cake, or strawberry for a strawberry cake. Most tastes can be achieved with a combination of vanilla, butter, and almond, which is what I do the majority of the time.
- The liquid may be made from milk, juice, thawed frozen fzn concentrates, soda pop (ie: Coca-Cola), cream, or just about anything else that is moist.
- It is necessary to use a kitchenaid mixer to complete this recipe. Position 1 is used to stir it, while position 4 is used to mix the batter.
- The most of the time, I forget to add the salt:).
- On rare instances, I have substituted different brands of mix
- this yields the same quantity of batter as if you had used 1 1/2 mixes and is ideal for a 10′′ square pan, a 9′′ round pan, one 8′′ round pan, two 6′′ round pans, two 8′′ round pans, or a 12′′ round pan, among other pan sizes.
- I prefer to bake at 300 degrees for around 20-30 minutes (depending on the size of the cake), then turn the oven up to 325 degrees for approximately the same amount of time. If the cake has begun to peel away from the sides, it has been overbaked. It’s possible that the top will be a little sticky after cooling.
- Some individuals have told me that they use plain or flavored yogurt for sour cream
- I, on the other hand, have always used all-purpose flour. It has been reported that some people use cake flour, although the amount used is smaller – maybe 3/4 cup – I’m not sure.
- The flavour I most frequently use is a combination of the following ingredients: 1 part vanilla extract, 1/2 part butter flavoring, 1/4 part almond flavoring
- A ″Part″ is any measure, whether it is a teaspoon, a tablespoon, a cup, or a quart. As a result of the large number of wedding cakes I created, I generally blended it by the cup:) There are a lot of calories, sugar, and fat in this cake, just like any other cake
Healthy First Birthday Cake – A smash cake sweetened only with fruit.
One year old is a significant milestone, and you want to celebrate with the best cake possible. This Healthy First Birthday Cake is incredibly moist and flavorful, yet it is simply sweetened with fruit to keep it healthy. It is devoid of gluten, dairy, and nuts, making it an excellent alternative for individuals who have food allergies.
Why Choose This Cake for Your Baby’s Special Day?
When it comes to feeding their children solid foods, most parents make it a point to provide them with foods that are high in nutrients from the very beginning.A youngster under the age of two should not be given any added sugar, according to the World Health Organization (WHO).As a result, many parents refrain from giving their children extra sweets, and when it comes to their child’s first birthday, they may feel uncomfortable offering a cake that is high in sugar.I’m not anti-sugar, but I feel it’s critical to establish the proper balance – where it doesn’t take over but still fulfills our children’s needs – before introducing it.However, I also feel that you can’t miss anything if you don’t know what you’re looking for.A one-year-old infant typically has no concept of what is acceptable, and giving a cake that is just sweetened with fruit will make the majority of birthday babies more than pleased.
Because of the banana and date puree in this cake, it has a pleasing sweetness.Nonetheless, because dates are a high-sugar component, it is not a sugar-free cake; however, it is lower in sugar than many other cakes, and you may limit the quantity of dates you use if you so choose.
First Birthday Cake Ingredients
This is all you’ll need to prepare this delicious and nutritious first birthday cake…
How to Make the Cake
- In a food processor, pulse the dates until they are broken down and clump together to make a paste, about 30 seconds. The bananas should be added last and blended until well integrated.
- MORE INFORMATION – Make sure the dates are soft before blending them, else they will not mix correctly. For best results, soak your dates in boiling water for a few minutes before using them in the recipe.
- Combine the oil and eggs in a mixing dish with the date and banana puree, and stir until well blended
- If you’re like most people, you’re probably wondering why there are so many eggs. Because coconut flour does not contain gluten, it is necessary to use eggs to hold the result together. Eggs also aid in the rising of the product and the addition of moisture.
- Stir in the coconut flour until it is well incorporated.
- MORE INFORMATION – Let the coconut flour soak in the liquid mixture for 10 minutes before using. Allowing for adequate absorption of fluids by the coconut flour is important. You should see that the mixture becomes thicker as time goes on.
- Pour the mixture into two 7-inch baking pans that have been buttered equally.
- MORE INFORMATION – I have tried the recipe in 7′′ round pans (it takes 50 minutes) and 8′′ round pans (it takes 60 minutes) (takes 45 mins). No timings for additional pan sizes are available to me at this time. It is necessary to divide the mixture into two muffin trays in order for it to bake correctly. I made use of springform pans.
Top Tips for Making Coconut Whipped Cream
- Making coconut whipped cream isn’t as straightforward as opening a can of coconut milk or cream and whisking it until it’s light and fluffy. There are a few steps you should take to guarantee that you attain the desired level of consistency. Make the appropriate choice in terms of brand. Not all brands are effective
- make sure you choose full-fat products since reduced-fat products will not work. I recommend giving the can of milk a good shake, and if you don’t see any movement in the liquid, this will most likely work absolutely well
- Refrigerate the coconut milk/coconut cream overnight to allow the flavors to blend. This step is critical in ensuring that the cream hardens
- if you miss it, the cream will be too soft and will not whip well.
- Make preparations in advance. If you want to create the whipped coconut cream up to 4 hours ahead of time, be sure to put it in the refrigerator and ice the cake right before serving.
Assembling the Cake
- Allow the cake layers to cool completely before placing them in the refrigerator to thicken.
- Place one cake layer on a cake stand or serving dish and repeat the process. Cover with the chia jam in an even layer and top with the second cake layer. Decorate the top and edges of the cake with the coconut whipped cream icing. Decorate your room anyway you like
Storage and Make-Ahead Instructions
- Prepare the cake layers ahead of time if you want to make this cake ahead of time, but don’t assemble the cake until the day of the celebration if you want to save time. Add the coconut whipped cream at the very end of the preparation process. CAKE LAYERS: You may bake the cake layers ahead of time and freeze them for up to a month. Refrigerate it overnight to allow it to defrost completely. Alternatively, you may prepare the cake layers up to two days ahead of time and store them in an airtight container in the refrigerator. Normally, I do not advocate storing cakes in the refrigerator, but this is a moist cake that does best when kept chilled.
- CHIA JAM: You may prepare the chia jam up to two days ahead of time and preserve it in the refrigerator.
- Coconut Whipped Cream Frosting: This frosting may be made ahead of time and kept in the refrigerator for up to four hours before ″icing″ the cake.
Does it Make a Good Smash Cake?
Photoshoots with smash cakes are the most adorable, and this is an excellent dessert to utilize.This first birthday cake has inspired so many wonderful images brought in by readers of their own infants celebrating their birthdays.To complement a theme, some people have colored the icing with food coloring, while others have kept it plain white.Baby will be able to grasp handfuls of the cake since it is moist, and you will catch the excitement on their expressions when they take their first taste!Make sure to shoot the images as soon as possible before they get to consume the entire cake!
What Others Are Saying…
- ″I’m making this cake AGAIN for my son’s second birthday, which is coming up soon. This cake will probably work for me for the foreseeable future because I don’t believe he requires all of the refined sugar. It’s delicious! Thank u”
- \s “The smash birthday cake was the show stopper of the party! Everybody liked it! Adults are welcome, too! Superb”
- \s “Our one year old couldn’t believe her luck. Piece in both hands and more allowed the next day for breakfast! all the adults raved and licked their lips as well. Thank you”
- Have you ever tried this recipe? What did you think? I appreciate you taking the time to provide comments. Please rate and comment below, or tag me on Instagram @healthylittlefoodies if you have any questions. Sign up for my free recipe newsletter to have new family-friendly recipes delivered to your inbox every week. Pinterest and Instagram are two places where you may find me sharing more kind-friendly inspiration. Time required for preparation: 30 minutes 1 hour and 30 minutes Preparation time: 45 minutes Time allotted: 2 hours and 15 minutes 12 slices are required for this recipe. 2 x 7″ (18cm) Baking Tins (a nonstick springform pan is preferred)
- Food Processor or High Speed Blender
- Hover over the ″serves″ value to show the recipe scaler
Cake
- The following ingredients are required: 6 Medjool Dates, pitted
- 375g (3-4) Ripe Bananas
- 6 Eggs
- 60ml (14.4 cup) Melted Coconut Oil (plus extra for greasing muffin pans)
- 45g (12 cup) Coconut Flour
- 1/2 teaspoon Cinnamon
- 1 12 teaspoon Baking Powder
- 65g (12 cup) Raspberries
Jam
- 110g (1 cup) Frozen Raspberries, defrosted
- 1 tablespoon Chia Seeds
- 1 tablespoon Warm Water
- 1 teaspoon Vanilla Extract
Frosting
- 3 drops vanilla extract
- 2 400ml (14oz) cans coconut milk, refrigerated in the refrigerator overnight
Cake
- In a food processor, pulse the dates until they are broken down and clump together to make a paste, about 30 seconds. After you’ve added the bananas, continue to mix until everything is smooth.
- Meanwhile, preheat the oven to 170 degrees Celsius / 340 degrees Fahrenheit and gently coat two 7-inch baking pans with coconut oil
- Transfer the banana date mixture to a large mixing basin and whisk in the eggs and oil until thoroughly combined. Mix until everything is well-combined. Separately, combine the coconut flour, baking powder, and cinnamon in a large mixing basin. Add the dry ingredients to the wet ingredients and whisk well. Enable approximately 10 minutes to allow the coconut flour to expand
- then proceed.
- Add the raspberries and gently fold them into the batter before dividing the batter evenly between the two prepared cake pans.
- Bake for 45-50 minutes, or until the cakes are golden brown on top and cooked through.
- When in doubt, poke a toothpick into the center of the cake to see whether it is done. If it comes out clean, the job is over. Allow for 10 minutes of cooling time before removing the cakes from the pan. Place the cakes on a wire rack and let them to cool fully before assembling and icing
Chia Jam
Blend or process all of the ingredients in a blender or food processor until they are completely smooth. Transfer the mixture to a jar and place it in the refrigerator for an hour. (If you want something a little sweeter, you may add some maple syrup or your favorite sweetener.)
Coconut Whipped Cream Frosting
- The thick coconut cream may be removed by scooping it out of the coconut milk cans’ rims. Wisk until it becomes the consistency of whipped cream in a large mixing bowl, using the vanilla extract as a guide. Keep the cake in the refrigerator until you’re ready to assemble it.
Cake Assembly
The thick coconut cream may be removed by scooping it out of the coconut milk cans at the top of the stack. Wisk until it becomes the consistency of whipped cream in a large mixing basin, using the vanilla extract as a whisk. Place the cake in the refrigerator until you are ready to assemble it.
STEP BY STEP INSTRUCTIONS IMAGES: Please go to the recipe article for step-by-step photographs for your convenience.MDJOOL DATE: Medjool dates are normally soft and will blend nicely with other ingredients.If your dates are dry, you will need to soak them in boiling water for a few of minutes before you can mash them up.COFFEE: Whipped coconut cream does not work well with all kinds of coconut milk, depending on the brand.Make certain that it contains a high fat content.If you shake the can of coconut milk and you don’t see any movement in the liquid, then this will work wonderfully well for you.
The nutritional information provided is simply an estimate based on data from an online nutrition calculator.Nutritional Values Portion Size of a Healthy First Birthday Cake per Serving (1 of 12 slices) Calories: 293 Calories from Fat: 198 percent of the daily recommended intake* 22 g of fat Saturated Fatty Acids: 34% (18 g) Cholesterol levels are 90 percent normal at 82 mg.Sodium (27 percent): 48 milligrams Potassium (450mg) at 2% concentration 13 percent of calories come from carbohydrates (22g).
7 percent fiber (4 g) 16 percent sugar (13 g) 7 percent sugar 14 percent of the calories come from protein (5 g).10 percent of the daily recommended intake of Vitamin A (157 IU).Vitamin C (7mg) at a concentration of 3 percent 8 percent Calcium (65 milligrams) 7 percent Iron 3 milligrams The percentage Daily Values (%DV) are based on a diet of 2,000 calories or less.Course:cake Cuisine:Western Healthful First Birthday Cake, Healthy Smash Cake, Healthy First Birthday Cake Keywords: This recipe was initially published on October 15th, 2015, and has since been updated.A new version has been released with additional information and process photos.Amy Whiteford is a mother of two boys who is doing everything she can to raise them to be Healthy Little Foodies.
A BSc (Hons) in Food Science, a PGDE in Primary Education, and a Certificate in Childhood Nutrition, she puts her education and experience to good use in creating nutritious and tasty dishes for children.Explore the site for innovative ideas, helpful hints, and inspirational material!More information may be found here.
Lemon Raspberry Cake – The BEST Lemon Raspberry Cake Recipe
Those who enjoy lemons and raspberries will enjoy this Lemon Raspberry Cake to the fullest! This raspberry cake is bursting with fresh lemon flavor and topped with a tart lemon cream cheese frosting for a deliciously acidic finish. It’s the perfect lemon raspberry dessert for Mother’s Day or an Easter lunch with the family!
Lemon Raspberry Cake Recipe
We had three days of torrential rain last week, and I didn’t go out of the home once.I welcomed the less-than-ideal weather as an opportunity to get some much-needed nesting done.I spoiled myself with delivery (twice!), cuddled up on the couch for a marathon of Criminal Minds, and baked until there was no more sugar in the cupboard to bake with.In the midst of all of this mayhem, the Lemon Raspberry Cake came into being.Isn’t she a thing of beauty?!
↓↓↓ I’ve been utilizing the abundance of Summer berries to my advantage in a big manner.My weekly visit to our local farmer’s market consists of grabbing as many eggs as I can carry and bringing them back to the house.I went out and bought six cartons of raspberries last weekend because they looked particularly ripe and delicious.
Three for eating and three for baking.Summertime is the nicest time of year, I tell you!
Tips and Tricks for Recipe Success:
- Cake flour is used in this recipe because it is extra finely ground and provides our cake a silky soft texture, which is what we are looking for. On most grocery shops, cake flour may be found in the baking aisle
- but, if you are unable to locate it, don’t worry! Cake flour may be made with only two ingredients: cornstarch and all-purpose flour, and it’s quick and simple. What you should do is as follows: Remove 2 tablespoons of flour from the recipe for every 1 cup of flour called for in the recipe. Then, for every 1 cup of flour, substitute 2 tablespoons of cornstarch (you’re substituting cornstarch for the tablespoons of flour that were removed). To finish, sift the mixture a couple of times (you want it to be fully blended), and you have ready-to-use cake flour in your hands.
- Before adding the raspberries to the batter, you must toss them in all-purpose flour to coat them. While baking, this little coating of flour helps to keep the berries from sinking to the bottom of the pan and prevents you from cutting into a cake that is strewn with sunken berries.
- When making this cake, you can use either fresh or frozen raspberries
- however, if using frozen, do not defrost them beforehand.
- I used store-bought raspberry preserves in this recipe, but you may substitute homemade preserves if you want.
- Make use of freshly squeezed lemon juice and zest! To begin, you’ll want to zest the lemons and then split them in half and squeeze the liquid out of them. I recommend purchasing 6 or 7 large, hefty lemons to ensure you have plenty on hand
- lemon extract is an optional component that you may use instead. If you want a cake with a subtle lemon flavor, I don’t believe this is an absolutely necessary element. If you like a cake with a strong lemon flavor, I highly recommend adding the extract to both the lemon raspberry cake batter and the icing before baking. The reason I appreciate Watkins pure lemon extract so much is that it is 100 percent natural, doesn’t include any artificial flavors, colors or ingredients, and simply tastes like fresh lemon juice. I assure that I am not being compensated in any way for saying any of this
- I simply enjoy their lemon essence
- I do not advocate adding any more raspberries to the batter than is specified in the recipe. Using an excessive amount of berries can cause the cake to sink in the centre and bake unevenly during the baking process. You may top the frosting with a generous amount of additional raspberries if you want
- Make sure your butter, eggs, sour cream, and milk have all reached room temperature before you begin baking for the best results.
- Keep in mind that you should not cram the flour into the measuring cup when you’re weighing it. A cake made using packed flour will be thick and dry.
- Prior to creaming your butter and cream cheese together for the frosting, make sure your butter and cream cheese are extremely soft.
- For a cake that looks precisely like mine in these photographs, simply decorate the top with fresh raspberries and twisted lemon slices
- otherwise, follow the recipe as written.
Never allow the opportunity to bake this rich and delectable lemon raspberry cake pass you by.
For more Lemon Raspberry Recipes, Check Out:
- Lemon Raspberry Bundt Cake
- Lemon Raspberry Cupcakes
- Raspberry Peach Iced Tea Lemonade
- Lemon Cupcakes with Raspberry Buttercream
- Lemon Cupcakes with Raspberry Buttercream
- Lemon Cupcakes with Raspberry Buttercream
Please let me know if you attempt this recipe! Comment below, and don’t forget to take a photo and post it with the hashtag #bakerbynature on Instagram! It brightens my day to see your culinary delights.
Lemon Raspberry Cake
- Lemon Raspberry Cake that is really moist and tasty! Preparation time: 20 minutes Preparation time: 40 minutes 1 hour is the whole time allotted. Dessert as a course Cake as a delicacy Servings 1 (9-inch) Layer Cake
- 8 big pieces of bread 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 cup unsalted butter (about 2 sticks or 8 ounces), at room temperature. Ingredients: 2 sticks (8 ounces) unsalted butter, at room temperature.
- 1-1/2 teaspoon pure lemon extract (optional)
- 1-1/2 teaspoon vanilla extract
- 1 tablespoon lemon zest
- Room-temperature eggs (four big ones)
- 2 and 1/2 cups cake flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup full-fat sour cream
- 1/2 cup freshly squeezed lemon juice
- 2 and 1/2 cups fresh or frozen raspberries (if using frozen, do not thaw first)
- 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 tablespoons all-purpose flour
- 2 tablespoons all-purpose flour
- 2 tablespoons
Lemon Cream Cheese Frosting:
- Full-fat cream cheese, a touch softer than room temperature (about 1 block (8 ounces)
- 10 tablespoons unsalted butter, somewhat softer than room temperature
- 10 tablespoons flour, lightly dusted with kosher salt
- 4 cups confectioners’ sugar, plus additional sugar if necessary
- 2 teaspoons freshly grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon pure lemon extract (optional)
- 1/4 teaspoon salt
- 2 tablespoons sour cream
- 2 teaspoons freshly grated lemon zest
Garnish:
- A half-cup of raspberry preserves
- one lemon, finely sliced
- one cup fresh raspberries
- Preheat the oven to 350 degrees Fahrenheit (F). Using a 9-inch circular section of parchment paper, line the bottoms of two 9-inch round cake pans. Spray each pan well with nonstick cooking spray – both sides and bottom – and then arrange the parchment paper cutouts in the bottoms of the pans, spraying again after each layer is added. It is critical to spray every inch of the pan and every sheet of parchment paper so that your cakes do not become stuck. Remove the pots from the oven.
- To make the frosting, combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract in a large mixing bowl using a handheld electric mixer (or the bowl of a stand mixer fitted with the paddle attachment)
- beat on medium speed, scraping down the sides of the bowl as needed, until the frosting is light and fluffy, about 5 minutes (don’t skimp on time here!). The eggs should be added in batches, one at a time, beating thoroughly after each addition and scraping down the sides of the bowl as necessary. Set aside
- in a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt, combining thoroughly to ensure that all of the ingredients are properly distributed. Set aside. Mix on a low speed until the dry ingredients are barely blended with the wet components, then increase the speed to medium. You should still be able to detect lumps and dry streaks in the paint. Turn off the mixer. Use a rubber spatula to fold in the milk, sour cream, and lemon juice into the mixture, making sure not to overmix the ingredients. Leave to one side
- in a separate dish, gently mix the raspberries with 2 tablespoons all-purpose flour until evenly coated. Using a rubber spatula, mix in the raspberries and any excess flour until the batter is just blended and the batter is smooth. Make certain not to overmix once more! Excessive mixing is quite simple to do, and the outcome will be a dry, thick cake.
- Using a cake tester (or a toothpick) placed in the middle should come out clean, or with a few moist (but not wet) crumbs stuck to it, bake for 35 to 40 minutes, or until the tops are firm and slightly brown.
- After allowing the cakes to cool for 10 minutes in the pans, carefully run a knife along the edges to release any stuck parts before transferring them out onto a cooling rack to cool completely
- While the cakes are cooling, you may begin to prepare the icing.
For the Lemon Cream Cheese Frosting:
- Use an electric mixer (or a stand mixer fitted with the paddle attachment) to beat the cream cheese and butter in a large mixing bowl on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Reduce the speed to low and gradually put in the confectioners’ sugar until you have reached your desired consistency. Combine the lemon zest, lemon juice, lemon essence, and salt in a large mixing bowl until well blended. Increase the speed to medium and continue mixing until the mixture is creamy, about 2 minutes. Then slowly drizzle in the sour cream and continue to beat until the frosting is light and fluffy (approximately 2-3 minutes). If the frosting seems to be too thin, gradually add a little more confectioners’ sugar, one tablespoon at a time
- if the frosting appears to be too thick, gradually add a little more sour cream, one tablespoon at a time.
- Upon completion of cooling, set one round on a cake stand or big plate and spread evenly with frosting, followed by a layer of raspberry preserves on top. Repeat with the other rounds and frosting. Don’t be concerned if they end up mixing a bit. Gently set the other cake round on top of the frosted one and push down very softly to bind the two pieces of baking parchment together. After 20 minutes in the refrigerator, finish frosting the cake with a thin spatula, offset spatula, or whatever you have on hand that works best, until the top and sides of the cake are equally coated. Make sure the cake is completely cool before serving. Place the cake in the refrigerator for another 20 minutes before completing the decoration. Fresh raspberries and tiny lemon slices are my favorite ways to garnish this cake, but you may customize it to suit your own preferences.
- The frosted cake will remain fresh for 3 days if it is kept covered and refrigerated after frosting. You may just remove it from the refrigerator an hour or two before serving so that it can warm up to room temperature.
Sturdy Yet Moist and Fluffy Chocolate Cake
Chocolate cake that is really simple to make and produces the finest fluffy, chocolaty cake you’ve ever tasted! What distinguishes this cake from others is that it is strong enough to be stacked without compromising flavor or texture in the process.
Tried this recipe and loved it?
This dish, or any other recipe on this site, would be greatly appreciated if you could share your experience with me!Please rate the recipe and leave a comment in the section below.Alternatively, you may tag @thebakeologie on Instagram and use the hashtag itthebakeologie!For the past few years, my Fluffy and Buttery Vanilla Cake recipe has consistently been the most popular recipe on this site.I’ve gotten numerous inquiries about how to create a chocolate version of this recipe,