how do u make a layer cake?

Question

-need 4 my sis's b-day

Answer 1

Godiva Chocolate Layer Cake

Buttercream:
1 cup unsalted butter, softened
2 cups confectioners' sugar, sifted
1 cup cocoa powder, sifted
1/3 cup Godiva liqueur
Cake:
2 cups flour, sifted
1 teaspoon baking soda
1/4 teaspoon salt
6 ounces unsalted butter
1 1/3 cups granulated sugar
3 large eggs
3 ounces unsweetened chocolate, melted
1 cup buttermilk
1 cup Godiva liqueur, divided
chocolate, shaved (optional)

For the buttercream: cream butter until smooth.
Sift the sugar and cocoa powder over the butter, add 1/3 cup of Godiva liqueur and slowly mix until smooth.
For the cake: sift together the flour, baking soda and salt; set aside.
Cream the butter and sugar and add the eggs one at a time beating after each addition.
On low speed, stir in the chocolate and gradually add the reserved sifted ingredients in three additions, alternating with the buttermilk and 1/2 of the liqueur, beat until smooth.
Divide the batter among 3 greased and floured 9" cake pans.
Bake in a preheated oven 375: for 25 minutes or until a toothpick inserted in center comes out clean.
Remove from oven and cool in pans for 10 minutes, then invert onto rack to cool completely.
Chill the layers in the freezer for about 30 minutes until firm.
To assemble the cake: remove the cake layers from the freezer and brush with the remaining liqueur before spreading 3/4 cup of the buttercream between each layer.
Spread the remaining buttercream over the top and sides of the cake which has been placed on a serving plate.
Serve immediately or refrigerate. If not serving immediately and have it stored in the refrigerator, remove the cake 1 hour prior to serving.
Garnish with chocolate curls if using



Cherry Pecan Carrot Layer Cake

3/4 cup butter, softened (1 1/2 sticks)
1 1/2 cups granulated sugar
3 eggs
1 cup fresh mango, diced (*1 large mango will give you 1 cup of fruit.) or canned mango, diced (mangos in juice are available at many supermarkets in the produce section)
1/4 cup mangoes or orange juice
2 cups carrots, pared, shredded
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon, ground
2 teaspoons ginger, ground
1 teaspoon nutmeg, ground
1/2 teaspoon salt
1 cup dried cherries
1 cup pecans, chopped
Cherry Frosting:
1/3 cup dried cherries, finely chopped
1/3 cup whipping cream
3/4 cup butter, softened (1 1/5 sticks)
6 ounces cream cheese, softened
1 tablespoon rum
1 tablespoon orange juice
1 1/2 teaspoons vanilla extract
5 cups confectioners' sugar, sifted

Heat oven to 350 degrees. Butter and flour two 9-inch cake pans.
In large mixer bowl, cream butter and sugar until light and fluffy.
Add eggs, one at time; beat well.
Add mangoes and mango juice. Beat until light and fluffy.
In another bowl, combine flour and dry ingredients.
Add to creamed butter mixture and mix well.
Stir in cherries and pecans.
Divide batter between the two cake pans.
Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes.
Remove cakes from oven; let cool 10 minutes.
Loosen edges of cake and invert onto cooling racks. Cool completely.
Make Cherry Frosting. In small saucepan, heat cream and cherries over medium heat until cherries are very soft, about 3 minutes.
Cool mixture 5 minutes.
Stir in vanilla and rum.
Cool in refrigerator about 15 minutes.
In large mixer bowl, cream butter and cream cheese until light.
Beat in cooled cherry mixture.
Gradually beat in sugar until creamy.
Place one layer of cake on serving plate. Spread with frosting.
Top with second cake layer and frost tip and sides of cake


Easy Double Strawberry Layer Cake

1 (18 ounce) package yellow cake mix (or use a butter golden cake mix)
2/3 cup buttermilk
1/2 cup butter, softened
3 large eggs
6 tablespoons strawberry preserves, divided
2 cups whipping cream, unwhipped
4 tablespoons strawberry preserves
1/4 cup powdered sugar
2 quarts fresh strawberries, sliced

Set oven to 350 degrees.
Grease two 9-inch round cake pans.
In a bowl beat the cake mix with buttermilk, butter and eggs on low speed until just blended.
Transfer the batter to prepare cake pans.
Bake for about 18-22 minutes, or until cakes test done.
Cool on wire racks for about 10 minutes; remove from pans and brush the top of each cake layer with 3 tablespoons of strawberry preserves.
Cool completely on wire racks.
Beat the whipping cream with 4 tablespoons of strawberry preserves and the powdered sugar on high speed of an electric mixer until stiff peaks form.
Place one cake layer on a serving plate; arrange half of the sliced strawberries over the layer, then top with half of the whipped cream.
Place the remaining layer on top and repeat with strawberry slices then the remaining whipped cream.
Garnish with whole strawberries on top of desired.

Answer 2

This one is a winner and its not to difficult...good luck

Chocolate Praline Layer Cake!
1/2 cup butter
1/4 cup heavy whipping cream
1 cup packed brown sugar
3/4 cup chopped pecans
1 (18.25 ounce) package devil's food cake mix with pudding
1 1/4 cups water
1/3 cup vegetable oil
3 eggs

1 3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans.
In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture.
Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely.
In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners' sugar and vanilla extract. Beat until stiff peaks form.
To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream.. Store in refrigerator.

Answer 3

WHITE LAYER CAKE

2 1/4 cups cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 1/3 cups sugar
1/4 teaspoon lemon extract
1 teaspoon vanilla
1/2 cup egg whites
1 cup milk

Sift together flour and salt with baking powder. Cream shortening until soft and smooth, then gradually blend in 1 cup of sugar. Add lemon and vanilla extract. Stir in half of the egg whites and beat vigorously until light and fluffy. Stir in the flour mixture and milk alternately in three portions, beginning and ending with the flour; beat well after each addition.
In a separate bowl, beat remaining egg whites until stiff, gradually beating in the remaining sugar. Fold this mixture lightly into the batter, carefully but thoroughly so as not to deflate.

Turn out into a 9 inch layer cake pan lined with wax paper or greased parchment paper on the bottom, and buttered on the sides.

Bake in a 350°F oven for about 30 minutes or until cake springs back when lightly pressed with finger tips in center.

Allow cake to cool in pans for five minutes, then run a butter knife along the sides to loosen. Turn out onto wire rack to cool.

Spread desired frosting between layers and on top and sides of cake. For cupcakes, fill pans or paper liners half full and bake about 5 minutes less.

Answer 4

Buy your favorite cake mix and make the batter according to the directions. Make sure that you have cake pans in the right sizes. Prepare 2 pans using Crisco and flour liberally to coat. Put batter in each pan so that they are equal. Bake according to the directions on the package. When they are baked, take out and let cool for 15 minutes. Turn out on wax paper and let cool completely. Brush excess crumbs from each layer so that they don't get mixed up in the frosting. To frost, place first cake layer, top side down against plate. Place approximately 1/4 inch frosting between layers. Take second layer and place bottom part against the first one. Secure with several toothpicks by putting them down through the top of the cake until they disappear. Frost sides first and top last. Use your knife to make swirls or waves.

Answer 5

All the layers don't need to be 2 or 3 inches high. If you have 2 8-inch cake pans that are 2 inches high with four layers thats 8 inches. Way too much. Instead only make the two cakes and once cooked and cooled slice cakes in half and you have four layers. Just remember to use the flat perfect bottom for the top of the cake. Good Luck.


Almond-Scented White Cake




2 cups unbleached all-purpose flour
1 Tbs. baking powder
1/2 tsp. salt
12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 tsp. vanilla extract
1 tsp. almond extract
1 cup milk
5 egg whites, at room temperature
3/4 cup raspberry preserves, melted
Raspberries (optional)
1 1/4 cups sliced almonds, lightly toasted and cooled

For the cream cheese frosting:
1 lb. cream cheese, at room temperature
6 Tbs. (3/4 stick) unsalted butter, at room temperature
1 1/4 cups confectioners’ sugar
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract



Position a rack in the middle of an oven and preheat to 350 F. Butter and flour 2 round cake pans each 9 inches in diameter and 1 1/2 inches deep.

In a medium bowl, sift together the flour, baking powder and salt. In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light. Gradually add the sugar, beating until well blended. Beat in the vanilla and almond extracts. Reduce the speed to low and, dividing the flour mixture into 3 batches, beat the flour mixture into the butter mixture alternately with the milk just until combined.

In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form. Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated. Divide the batter between the prepared pans; smooth with the spatula.

Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool in the pans for 10 minutes. Run a sharp knife around the pan sides to loosen the cakes. Invert onto racks and let cool completely.

Meanwhile, make the cream cheese frosting: In a large bowl, combine the cream cheese and butter. Using an electric mixer set on medium-high speed, beat until smooth. Reduce the speed to low, add the confectioners’ sugar and again beat until smooth. Beat in the vanilla and almond extracts until well blended.

Using a long serrated knife, cut each cake in half horizontally. Place 1 layer on a plate. Spread 1/2 cup of the frosting over the top, then drizzle on 1/4 cup of the melted preserves. Top with another cake layer and repeat with the same amounts of frosting and preserves. Top with a third cake layer and again repeat with the same amounts of frosting and preserves. Top with the fourth cake layer, cut side down.

Spread the remaining frosting over the top and sides. Ring the top with raspberries, if using, and press the toasted almonds onto the sides.

Serve immediately, or cover with a cake dome and refrigerate for up to 1 day. Bring to room temperature before serving. Makes one 9-inch cake; serves 10 to 12.

Answer 6

You should have two or more separate pans depending on how many layers you want, then you let them cool, place the filling or frosting on top of the bottom layer, place the upper layers on top. Frosting or filling acts to hold the layers together. Frost or decorate and you're good to go.

Answer 7

Oh geesh, why read all that.... Depending on how many layers you want, say.. 4 layer... for round - bake cake to box instructions for (might need two boxes to make two per box). let cool. take serrated knife and slice cake into desired layers. place down 1st layer, little icing, 2nd layer, icing, etc.... then you'll have a layer cake!

Answer 8

make a cake and then how ever may layers is gona be on it. use icing to get them together

Answer 9

make any flavor cake you want , then depending on the recipe you can either separate the batter equally into 3 9 inch cake pans
or you can put the cake batter into one cake pan and cut the cake into layers. the first one is easier. here is a recipe your sure to love

Lemon Layer Cake

2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly softened
1 1/2 cups granulated sugar
2 large whole eggs, at room temperature
3 large egg yolks, at room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup whole milk

Lemon Filling
2 large egg yolks
1/3 cup granulated sugar
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, slightly softened
Pinch of salt
1 teaspoon finely grated lemon zest
1/2 cup heavy cream

Lemon Frosting:
3/4 cup (1 1/2 sticks) unsalted butter, softened
3 1/2 cups confectioners' sugar
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
1 teaspoon finely grated lemon zest

1. To make the lemon cake, preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans. Dust the pans with flour and tap out the excess.

2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir together the dry ingredients with a whisk. Set aside.

3. In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy. Gradually add the sugar, increase the speed to medium-high, and continue to beat until the mixture is light, about 3 minutes. Scrape down the sides of the bowl.

4. Add the whole eggs and egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Reduce the speed to low and gradually beat in he lemon juice (the batter will appear curdled at this point smooth out after you add the dry ingredients). Beat in the dry ingredients in 3 additions alternately with milk in 2 additions. Scrape down the sides of the bowl and beat for another 10 seconds. Scrape the batter into the prepared pans.

5. Bake the cakes for 20 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Cool the cakes in the pans on wire racks for 20 minutes. Invert the cakes onto the rakcs and cool completely.

6. To make the lemon filling, in a medium saucepan, whisk together the yolks and sugar until combined. Whisk in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, or until the mixture turns opaque, thickens, and coats the back of the spoon. Do not let the filling boil, or it will curdle. Pour the mixture through a fine mesh sieve into a medium bowl. Stir in the lemon zest and allow the filling to cool.

7.Cover with plastic wrap, pressing directly onto the surface, and refrigerate for 1 hour, or until chilled.

8. In a clean bowl of the electric mixer, using the whisk attachment or beaters, beat the heavy cream on high speed until soft peaks form. Remove the lemon filling from the refrigerator and whisk until smooth. Using a rubber spatula, gently fold the whipped cream into the filling. Cover the bowl and refrigerate the filling until ready to assemble the cake.

9. To make the lemon frosting, in the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat in the confectioners' sugar on low speed. Add the cream, lemon juice, vanilla, and lemon zest. Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy.

10. To assemble the cake, place 1 cake layer on a serving plate. Pile the lemon filling onto the center using a small offset metal spatula, and spread it into an even layer, leaving a 1-inch border around the edge of the cake layer. Top with the second cake layer. Frost the top and sides of the cake with the lemon frosting. (If some of the filling oozes out from the middle, just blend it with the frosting around the sides of the cake.) Serve the cake immediately, or refrigerate and bring to room temperature before serving.

Answer 10

layer by layer