How to Cook Yummy Birthday Cake - Layered Chocolate/Sugar Cake

Birthday Cake - Layered Chocolate/Sugar Cake. Stack the final chocolate layer on top of the vanilla layer and frost the sides and the top of the whole cake in a light layer of the remaining buttercream. Place the assembled and coated cake in the fridge to chill overnight or until set. Parchment paper helps the cakes seamlessly release from the pans.

Birthday Cake - Layered Chocolate/Sugar Cake Place the fourth and final cake layer on top upside-down, so that the bottom of the cake layer becomes the top of the cake. Coat top and sides of cake with a thin layer of buttercream icing. I'm so excited to be sharing this cake with you today. You can cook Birthday Cake - Layered Chocolate/Sugar Cake using 10 ingredients and 11 steps. Here is how you cook that.

Ingredients of Birthday Cake - Layered Chocolate/Sugar Cake

  1. It's 6 of large or jumbo eggs (8 regular).
  2. It's 1 cup of + 2 tablespoons sugar.
  3. Prepare of Few drops of vanilla extract.
  4. Prepare 2 cups of flour.
  5. Prepare 2 teaspoons of baking powder.
  6. You need of Wax paper (optional, but helpful).
  7. You need 2 of 8x10 pans (can modify).
  8. It's 1-2 of milk chocolate frostings.
  9. Prepare 2 cups of water.
  10. It's of Sprinkles (optional).

Many of you have asked for healthier cake recipes. This sugar free cake recipe was a twist on our traditional chocolate cake. It's lower in calories so you can enjoy as big of a slice as you'd like…no guilt included! Gradually beat in confectioners' sugar until smooth.

Birthday Cake - Layered Chocolate/Sugar Cake step by step

  1. Please note that the pictures were taken while making half of this cake..
  2. Preheat oven to 350’F..
  3. Combine eggs, 1 cup sugar, and a few drops of vanilla extract. Whisk or beat on high for approximately 1-2 minutes or until fluffy..
  4. Add in 2 cups of flour and 2 teaspoons of baking powder. Slowly combine with spoon/spatula..
  5. Split mix into 2 8x10 pans with wax paper. Yes, it is very thin. Spread it out. :).
  6. Bake at 350’F for 7-10 minutes. You want the cake to be a little soft and spongy still. Immediately remove it from tray and let it cool for a few minutes..
  7. While baking, boil or microwave 1-2 cups of water and dissolve 1-2 tablespoons of sugar (proportionately 1 cup/1 tablespoon). Microwave or heat ~1/3-2/3 of frosting container in a separate bowl/mug for each layer of cake [amount depends on how much chocolate you want to add, and 1/2 vs full cake]. (See next steps below for more info)..
  8. Flip first cake over onto a plate/tray. [If making half of this in one pan, you can cut cake in half.].
  9. Ok- so here’s the unusual part... 🤷🏼‍♀️ Slowly pour 1/2 cup of hot sugar water on the first layer, soaking the cake completely. Next, pour your ~1/3-2/3 hot melted chocolate frosting on top. The goal is to allow the chocolate to seep into the cake..
  10. Once completed, repeat this process for each layer of cake placed on top. (I’m hesitant to do more than two total layers because it’s so saturated.) Place in refrigerator to cool..
  11. Once cool, use the remaining frosting to frost the cake. (You can trim cake first if you’d like.) Add sprinkles or decorations! Enjoy!.

Yesterday I made this birthday cake for a dear friend who loves giraffes. The base is brownies and the giraffe is made of yellow cake. The horns are chocolate and the party hat is a sugar cone dipped in candy melts and decorated with fondant. Wow! this Funfetti Cake Batter Cookie Dough Brownie Layer Cake is crazy!! this is like a kid's dream!!! 🙂 love it and love the nail clippers story! 😛 Ashley The buttermilk ensures a lovely, moist sponge, which gets a flavour boost from a touch of desiccated coconut and chopped pecans.

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