Two Layer Cake Recipes
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Here are two extremely delicious recipes we found for layer cake, from a superb book of dessert and chocolate recipes for delicious treats of all kinds. The title of the book is "The Everything Chocolate Cookbook," written by Laura Tyler Samuels. Here are the recipes for a Devil's Food Layer Cake and another for Buttermilk Layer Cake:
Devil's Food Layer CakeThis traditional chocolate layer cake got its name from the slight red hue cast by the cocoa powder, and its sinfully delicious flavor.
2.25 cups cake flour 1 cup nonalkalized cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt |
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1 cup butter, softened
2 cups light brown sugar, firmly packed
2 teaspoons pure vanilla extract
3 eggs, warmed to room temperature
1/2 cup milk, warmed to room temperature
1 cup water, boiling
2 cups light brown sugar, firmly packed
2 teaspoons pure vanilla extract
3 eggs, warmed to room temperature
1/2 cup milk, warmed to room temperature
1 cup water, boiling
- Preheat the oven to 350°F. Line the bottom of two 9-inch layer cake pans with parchment paper. Lightly coat the sides of the pans with butter and flour.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream together the butter and brown sugar, using an electric mixer on a medium-high speed, until light and fluffy. Add the vanilla. Adjust your mixer to a medium speed and add the eggs, one at a time, beating until thoroughly blended.
- Adjust your mixer to a low speed and alternate blending in the flour mixture and milk until lightly blended. Mix in the hot water just until smooth. The batter will be thin.
- Pour into the prepared pans and bake for 30 to 40 minutes, or until a toothpick comes out clean when inserted in the center of the cake. Cool on wire racks.
Buttermilk Layer Cake
This is a light chocolate layer cake that will allow your filling and frosting to be the star of the show. It's also a good choice to follow a rich meal.
4 ounces unsweetened chocolate, finely chopped
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
1 teaspoon pure vanilla extract
3 eggs, warmed to room temperature
1 cup buttermilk, warmed to room temperature
Makes 10-12 servings
- From "The Everything Chocolate Cookbook," by Laura Tyler Samuels
4 ounces unsweetened chocolate, finely chopped
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
1 teaspoon pure vanilla extract
3 eggs, warmed to room temperature
1 cup buttermilk, warmed to room temperature
- Preheat the oven to 350°F. Line the bottom of two 9-inch layer cake pans with parchment paper. Lightly coat the sides of the pans with butter and flour.
- Melt the chocolate in the top of a double boiler over hot, not simmering, water, stirring continuously. Set aside to cool to room temperature.
- Sift together the flour, baking powder, baking soda, and salt. Set aside.
- Cream together the butter and sugar, using an electric mixer on a medium-high speed, until light and fluffy. Add the vanilla. Adjust your mixer to a medium speed and add the eggs, one at a time, beating until thoroughly blended.
- Adjust your mixer to a low speed and blend in the melted chocolate. Alternate blending in the flour mixture and buttermilk until lightly blended.
- Pour into the prepared pans and bake for 30 to 40 minutes, or until a toothpick comes out clean when inserted in the center of the cake. Cool on wire racks.
Makes 10-12 servings
- From "The Everything Chocolate Cookbook," by Laura Tyler Samuels