Fresh Strawberry Cake

fresh strawberry cake

FRESH STRAWBERRY CAKE

Yields:  3 layer 8″
Baking temp: 325 degrees Fahrenheit
Baking time: 35 mins

INGREDIENTS:

Cake

4½ cups cake flour

3 tsp baking powder

¼ tsp salt

1 cup + 2 tablespoons butter, room temperature

2 cups granulated sugar

4 eggs + 1 egg white

¾ cup sour cream

1 tablespoon vanilla extract

1 tablespoon orange extract (optional)

¾ cup + 6 tablespoons milk

Strawberry Frosting

3 cups heavy cream

1 (8 ounce) package cream cheese, softened

2 teaspoons vanilla extract

½ cup +2 tablespoons granulated sugar, divided

2-3 pints strawberries, finely chopped (= about 2 cups chopped strawberries)

fresh strawberry cake2

DIRECTIONS:

Cake

  1. Preheat oven to 325 degrees. Prepare 3 round cake pans by spraying liberally with non-stick cooking spray.
  2. Sift together cake flour, baking powder and salt in a medium mixing bowl and set aside.
  3. In a stand mixer with the paddle attachment, beat butter and sugar together until smooth and fluffy. Slowly add the eggs and mix well until combined.
  4. Stir in sour cream, vanilla and optional orange extract, and mix well until combined.
  5. Scrape the sides of the bowl and add half of the flour mixture. Stir until fully incorporated. Scrape the sides of the bowl again and stir in the milk.
  6. Add the remaining flour, and stir until the flour is fully incorporated. Scrape the sides and bottom of the bowl and give it one last stir.
  7. Divide the batter into 3 prepared, round baking pans.
  8. Bake in 325 degree oven for about 35 minutes. Cakes are done when tops spring back with a light touch, or a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before turning over onto a plate or baking rack.

Frosting

  1. In your stand mixer with the whisk attachment, (or with a hand held mixer) beat the heavy cream until stiff peaks are formed. Set aside, preferably in the fridge. (If you have two bowls for your stand mixer, leave it in the bowl, if not, transfer to another bowl before placing in the fridge).
  2. Fit the paddle attachment on your mixer and beat cream cheese on high until light and fluffy, scraping the sides a couple of times. Add the vanilla and sugar and beat on medium until fully incorporated.
  3. Stir in chopped strawberries on low speed. Remove the bowl from the mixer. Gently fold in the whipped cream with a spatula until well combined.

Assembly

  1. Place the first cake layer on your serving platter and frost just the top with the strawberry frosting (about ½” or so thick). Repeat with the next two layers, then frost the sides with an offset spatula (the long and skinny kind). Smooth top and sides until even, then top with sliced strawberries for garnish, if desired.

source:  yellowblissroad

French Almond Vanilla Cake withVanilla-Cream Cheese Whipped Cream Frosting

French Almond Vanilla Cake

FRENCH ALMOND VANILLA CAKE  with VANILLA-CREAM CHEESE WHIPPED CREAM FROSTING

Yields:  2 layer 8″ or 9″ or 9″x13″
Baking temp: 325-350 degrees Fahrenheit
Baking time: 25-30 mins (8″ or 9″) / 36-40 (9″x13″)

INGREDIENTS:

Cake:

1 box French vanilla cake mix
1 cup flour, sifted
1 cup white sugar
3/4 tsp salt
1-1/3 cups water
4 egg whites
1/8 cup vegetable oil
2 tsp pure vanilla extract
1-1/2 tsp pure almond extract
1 cup  sour cream

DIRECTIONS:

  1. PREHEAT oven to 325 degrees, and grease/butter either two 8″ or 9″ cake pans – or even a 9×13 pan.
  2. In a large mixing bowl, add first four ingredients in this recipe and make a well in the middle.
  3. In a small bowl, mix the egg whites with the water and vegetable oil and add to the bowl. Mix for a few seconds and add the remaining ingredients. Beat for 2 minutes (time it) and pour into the prepared pan(s) a little more than half full.
  4. Then drop the pans on the counter to bring the air bubbles to the top of the cake and pop most of the air bubbles in the batter.
  5. Bake for approximately 36-40 minutes in a 9×13 pan. If you are using cake pans, check after 25 minutes or so, a jelly roll pan is approximately 22-24 minutes and cupcakes are 16-19 minutes.

VANILLA -CREAM CHEESE WHIPPED CREAM FROSTING

 Yields:  3 cups

INGREDIENTS:

1 (8oz) pkg cream cheese, at room temperature
1/2 cup powdered sugar (or to taste)
1 TBS pure vanilla extract
2 cups heavy whipping cream

DIRECTIONS:

  1. Combine the cream cheese, sugar, vanilla extract (or almond extract/lemon extract if using), in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth.
  2. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

Note:  Instead of using a mixer, use your food processor (chopping blade). It will be nearly done by the time you finished pouring the cream in. The processor really cuts the time down and is powerful enough to turn your cream into butter, so don’t let it go too long.

The Best Caramel Cake

Caramel Cake

THE BEST CARAMEL CAKE

VANILA CAKE

Grease two 8 or 9 inch cake pans and line the bottoms with parchment paper. Preheat oven to 325 degrees F.

Sift together and set aside:

  • 1 1/4 cups sifted all purpose flour
  • 1 1/4 cups sifted cake flour
  • 1/2  teaspoon baking soda
  • 2 tsp baking powder
  • 1 teaspoon salt

In the bowl of an electric mixer beat together well at high speed with whisk attachment until light and fluffy :

  • 1/2 cup butter
  • 2 tablespoons good quality vanilla extract
  •  1 1/2 cups sugar

Slowly beat in:

  • 1/2 cup vegetable oil

Beat in, one at a time,

  • 3 large eggs

Fold in the dry ingredients alternately with:

  • 1 1/4 cups milk

I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

Caramel Cake2

CARAMEL SAUCE

Yield:  2 cups

  • 2 cups sugar
  • 2/3 cup butter cut in small cubes
  • 4 tbsp water
  • 1 cup whipping cream

Begin by mixing the sugar and water in a large saucepan. NOTE: I use a large saucepan of about 3 quarts or larger because the sugar foams up when you add the butter and cream so make sure you have a large enough pot.

Boil the sugar and water over medium heat until the mixture begins to turn a light to medium amber color. The real skill in making caramel sauce does come with experience and knowing the point at which the color is perfect. Good advice for beginners is that it is better to be a little too light in color rather than a little too dark because too dark a caramel can often taste a little burnt. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe.

Do not stir the boiling sugar, this can cause it to crystallize. If you find the sugar starts to crystallize, use a pastry brush to brush water around the inside edge of the pot as it boils. You may have to do this several times. Carefully swirling the pan occasionally is also helpful to avoid crystallization of the sugar.

When the color is right, quickly add the butter and stir quickly until the butter is melted. Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth. Cool completely.

 

CARAMEL FROSTING

3 1/2 to 4 cups icing sugar (powdered sugar)
1/2 cup butter
2 tsp vanilla extract
1/2 cup caramel sauce
a few tbsp milk

Beat all ingredients together until smooth, fluffy, and a spreadable consistency. Use a couple of tablespoons of milk to begin and add more if need be or of it becomes too thin, just add a couple more tablespoons of icing sugar at a time.

To construct the cake, cut the two layers into 4. Reserve about 2/3 cup of the caramel sauce (1/2 cup for the frosting and the rest to drizzle on top of the cake. Divide the remaining caramel sauce in 3 parts and use it to fill the three inner layers of the cake. Frost with the caramel frosting and drizzle with any remaining caramel sauce.

source:  rockrecipes

Vanilla Cake with Tiramisu Buttercream and Ganache Filling

Vanilla Cake-Tiramisu -ganache

VANILLA CAKE with TIRAMISU BUTTERCREAM and GANACHE FILLING

 Yields:  3 layer 9″ or 3 layer 8″ + 6 cupcakes
Prep time: 18-22 mins
Chilling Time: 1.5 hrs
Baking temp: 350 degrees Fahrenheit
Baking time: 18-22  mins

INGREDIENTS:

Cake:
3 3/4 cups cake flour
2 1/2 cups sugar
1 tablespoon plus 2 3/4 teaspoons baking powder
1/2 teaspoon salt
2 1/2 sticks (10 ounces) unsalted butter, at room temperature
1 1/4 cups plus 1/3 cup buttermilk
5 whole eggs
2 egg yolks
2 1/2 teaspoons vanilla extract

Buttercream:

 (halve this recipe if you will be covering the cake with fondant)
6 large egg whites
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1 1/4 pounds (5 sticks) unsalted butter, softened
2 tablespoons warm water
1 tablespoon instant coffee

Ganache:
1/3 cup heavy cream
3 ounces bittersweet chocolate, chopped

DIRECTIONS:

Preheat the oven to 325°F. Butter three 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

Combine the cake flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend for 30 seconds. Add the butter and 1 1/4 cup of the buttermilk. Mix on low speed briefly to blend; then raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.

In a smaller bowl, whisk together the whole eggs, egg yolks, vanilla, and the remaining 1/3 cup buttermilk until well blended. Pour one-third of the egg mixture into the cake batter at a time, folding it in completely after each addition. There will be 9 cups of batter; our 3 cups batter into each pan.

Bake for 26 to 28 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean.

Turn the layers out onto wire racks by placing a rack on top of a pan, inverting it, and lifting off the pan. Peel off the paper liners and let cool completely. When the layers have cooled, place a cardboard cake board on top of a layer, invert again, and lift off the rack. To make the layers easier to handle, wrap them on their boards completely in plastic, so they don’t dry out, and refrigerate them.

To make buttercream, combine the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 5 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. Remove from heat and transfer to the bowl of a stand mixer, and whisk on high speed until mixture is completely cooled and stiff peaks form, about 6 minutes. Beat in vanilla. Add butter, 2 tablespoons at a time, on low speed, mixing well after each addition. Beat until smooth, about 3 minutes.

Stir instant coffee into warm water until dissolved. Add, 1 teaspoon at a time, to buttercream, mixing well after each addition, until you’re satisfied with the strength of the coffee flavor (I added about 1 tablespoon).

To make ganache, place chopped chocolate in a heat proof bowl. In a heavy saucepan set over medium heat, bring the heavy cream to a boil. Remove from the stove and pour over chopped chocolate. Let stand 2 minutes and then stir until fully combined. Let cool until just firm enough to spread onto cake layers.

After leveling cake layers as necessary, place one cake layer on a cake board, flat side up. Brush with sugar syrup (if desired, it will help keep the cake moist). Spread half of the ganache evenly over the top, followed by approximately 3/4 cup of the buttercream. Repeat with the second cake layer, by first brushing on some sugar syrup, followed by more ganache and buttercream. Top the cake with the third layer. Lightly crumb coat the the cake with more buttercream. At this point you can either cover the cake with fondant, or frost it with a thick layer of buttercream.

source:  loveandoliveoil

French Vanilla Cake 

French Vanilla Cake

FRENCH VANILLA CAKE

 Yields:  3 layer 8″ or 9″
Baking temp: 350 degrees Fahrenheit
Cooking time: 25-30 mins

INGREDIENTS:

Cake:

1 cup unsalted butter, softened
2 cups white sugar
4 eggs, room temperature
2-3/4 cups all purpose flour, sifted
2-1/4 tsp baking powder
3/4 tsp salt
1 cup milk
2 TBS pure vanilla extract

Frosting:
1 cup butter, softened
7 to 8 cups powdered sugar, sifted
1/2 cup evaporated milk
1 TBS pure vanilla extract

DIRECTIONS:

  1. PREHEAT oven to 350 degrees. Butter three 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat for easy clean up.
  2. Sift the dry ingredients together and set aside.
  3. Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, and beat thoroughly after each addition.
  4. Start adding the flour mixture one cup at a time, and alternate with the milk; ending with the flour mixture. Add the vanilla, mix well and pour into prepared cake pans.
  5. Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.

FROSTING:
Place the softened butter in a mixing bowl and beat with 1/2 of the powdered sugar. Add the vanilla and milk and mix well. Add another cup of powdered sugar 1 cup at a time until you reach the desired consistency to spread; you may not need all of the sugar specified. Beat until light and fluffy; spread on the cooled cake.

Christmas Vanilla Roll Cake

Christmas Vanilla roll cake

Christmas Vanilla Roll  Cake

Yields:  one roll cake

Prep time: 15 mins
Baking time: 7  mins

INGREDIENTS:

Vanilla Roll cake

2 eggs

3 egg yolks

1/2 cup (100 grams) sugar

1 teaspoon vanilla extract

1/3 cup (30 grams) sifted cake flour

3 tablespoons (30 grams) cornstarch

1/4 cup red & green Wilton batter bits or edible confetti

2 egg whites

1 tablespoon sugar

Vanilla Buttercream

1 cup butter, room temperature

3 cups (360 grams) powdered sugar

3-4 tbsp red & green sprinkles

1 teaspoon vanilla extract

1-3 teaspoons heavy cream

Decorations

4 oz white chocolate

red & green sprinkles

DIRECTIONS:

  1. Heat the oven to 450F.
  2. Line a 17X12″ jelly/sheet pan with parchment paper . Set aside.
  3. In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.
  4. Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in.
  5. Fold in the batter bits as well.
  6. In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
  7. With the spatula, fold the whipped egg whites into the egg yolks mixture.
  8. Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.
  9. As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool

Vanilla buttercream

  1. In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed.
  2. Lower the speed and slowly add the sugar, 1/2 cup at a time.
  3. When all the sugar is incorporated increase the speed and whip for 2 more minutes.
  4. Add few drops of heavy cream until it reaches the consistency you desire.
  5. With a spatula fold in the sprinkles.
  6. Gently unroll the cake and spread the buttercream evenly all over it.
  7. Roll it again and place in the fridge for a couple of hours.
  8. To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add Add more sprinkles (optional)
  9. Let the chocolate settle for few minutes and slice the cake.

Notes:  If you can’t find the batter bits, you can use Christmas edible confetti instead. They will not bleed while baking the cake.

source:  Roxanashomebaking

Chocolate Vanilla Tuxedo Cake with Raspberry White Chocolate

Chocolate Vanilla Tuxedo Cake PC3

Chocolate Vanilla Tuxedo Cake with Raspberry White Chocolate

Prep time: 60 mins
Baking time: 60 min

Total Cooking Time:  25 mins

INGREDIENTS

For the Chocolate Cake:

3 cups all-purpose flour

2 cups granulated sugar

½ cup unsweetened cocoa powder

2 teaspoons baking soda

½ teaspoon salt

1 cup buttermilk

4 ounces dark chocolate melted and cooled (cooled for about 15 min)

½ cup plus 1 Tbsp boiling water

¾ cup olive oil

2 large eggs, room temp

2 tablespoons vinegar (not wine vinegar)

1 tablespoon vanilla

For the Vanilla Cake:

2¼ cups cake flour plus more for dusting the pans

1 cup buttermilk, room temperature

4 large egg whites plus 2 whole eggs, room temperature

2 teaspoon vanilla extract

1½ cups granulated sugar

4 teaspoons baking powder

½ tsp sea salt

12 tablespoons unsalted butter (1½ sticks), softened but still cool, cut into tablespoon sized pieces

For the Raspberry Filling:

1 – 12 ounce bag frozen raspberries, thawed

⅓ cup granulated sugar

1 tsp lemon juice

For the Raspberry White Chocolate Buttercream:

Makes 10 cups

¾ cup of cold water

3 cups granulated sugar

½ tsp salt

10 egg whites

2 lbs unsalted butter, cut into tbsp sized pieces, softened but still cool

½-3/4 c raspberry puree

4 ounces white chocolate melted and cooled

Ganache:

4 ounces bittersweet chocolate

4 ounces heavy cream

2 tsp honey

Chocolate Vanilla Tuxedo Cake PC

 

DIRECTIONS:

For the Chocolate Cake:

  1. Preheat oven to 350F with rack in the center.
  2. Heat oven to 350 degrees. Grease 2-9 inch cake pans with butter. Place a round piece of parchment paper on the bottom of one of the pans and grease again. Sprinkle a few tsp of flour over the butter and shake to cover the parchment paper evenly. Shake out the excess flour. Repeat with other pan.
  3. Whisk together the dry ingredients (sugar, flour, cocoa powder, baking soda and salt)in a large bowl.
  4. In a large bowl or bowl of stand mixer whisk eggs till slightly thickened and a pale color.Add in the buttermilk, vanilla, oil and vinegar and whisk/beat well.
  5. Add in the melted and cooled chocolate and whisk/beat until combined well
  6. Either add the flour mixture into the wet ingredients OR the wet into the flour and mix just to combine. Add in the boiling water and mix again just to combine. Scrape down the sides of the bowl with a spatula to make sure all the dry ingredients are incorporated.
  7. Divide batter evenly between two prepared cake pans spreading the batter to pan walls and smooth tops with a spatula. Place pans next to each other on a center rack of the oven.
  8. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
  9. Let cakes rest in pans for 10 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Let cool another 20 min. Carefully wrap the cakes in plastic wrap and place in resealable baggies and freeze completely

Chocolate Vanilla Tuxedo Cake PC2

For the Vanilla Cake:

  1. Heat oven to 350 degrees. Grease 2-9 inch cake pans with butter. Place a round piece of parchment paper on the bottom of one of the pans and grease again. Sprinkle a few tsp of flour over the butter and shake to cover the parchment paper evenly. Shake out the excess flour. Repeat with other pan.
  2. Combine the room temperature buttermilk, egg whites, whole eggs and vanilla extract in a measuring cup and stir well to combine.
  3. Combine the cake flour, sugar, baking powder, and salt in bowl of a stand or electric mixer at low speed until well mixed. Keeping the mixer on low add the butter in one table spoon at a time until mixture resembles very fine crumbs.
  4. Add all but ½ cup of milk mixture to the flour mixture and raise speed to medium speed for about 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer.
  5. Divide batter evenly between two prepared cake pans spreading the batter to pan walls and smooth tops with a spatula. Place pans next to each other on a center rack of the oven.
  6. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
  7. Let cakes rest in pans for 10 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Let cool another 20 min. Carefully wrap the cakes in plastic wrap and place in resealable baggies and freeze completely.
  8. For the Raspberry Filling:
  9. Place the thawed raspberries, sugar and lemon juice in a sauce pan, bring to a boil. Reduce heat to a simmer and stir occasionally until reduced and thickened, about 8 minutes. Transfer to an airtight container and chill completely before use. If seedless puree is desired, pour the hot puree from the pan into a strainer set over a bowl. Scrape the puree and press against the bottom of the strainer with a spatula to pass the seedless puree into the bowl. Stop to rinse the spatula and scrape the puree off the underside of the strainer. Keep scraping and pressing until all the puree is in the bowl and only seeds are left in the strainer. Chill completely before use.
  10. For the Raspberry Buttercream:
  11. Separate the egg whites into the bowl of a standing mixer fitted with the wire whip/whisk attachment
  12. Combine the sugar, salt and water into a 1-quart, heavy- bottomed saucepan. Stir to combine. Clip on a candy thermometer and heat the mixture over medium-high. After about 5 minutes turn the mixer on high speed, begin whipping the egg whites to stiff peaks, lower the mixer to medium speed. Raise the heat under the sugar syrup to bring the syrup to 245°F. When the syrup is at 245°F, immediately remove from heat, remove the thermometer and slowly pour the syrup into the meringue, while the whisk is still mixing on medium, being careful not to splatter.
  13. After 1 to 2 minutes increase the mixer speed to medium-high for 3 to 4 minutes, or until the meringue is cooled. The bowl should feel cool to touch. This takes about 7 minutes. Lower the speed to medium and add the butter 1 tablespoon at a time. It might look soupy but keep mixing. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated. Switch to the paddle attachment. Add in the melted and cooled white chocolate Add in the raspberry puree a few tablespoons at a time with the mixer on low, stopping to scrape down the sides as necessary. Taste and add more puree if desired. Keep at room temperature if using the same day. If not, keep chilled in an airtight container and thaw at room temp before using. Transfer to a mixer and mix on low to rewhip the buttercream.
  14. For the Ganache:
  15. Chop the chocolate and place in a bowl.
  16. Heat the cream in a saucepan over medium heat until steaming and small bubbles form around the edges. Pour the cream over the chocolate and let sit 5 minutes. Slowly stir the mixture until smooth, do not mix fast or whip. Add in the honey. Let cool about 15 minutes until slightly thickened before using. You don’t want it to runny or to firm
  17. For assembly:
  18. Unwrap one cake at a time, thaw for about 10 minutes and then carefully cut in half with a sharp long knife. Repeat with all layers making 8 thin cake layers.
  19. Place one layer half on a cake circle on top of a cake plate or cake turntable. Spread a ¼” thick even layer of buttercream with an offset spatula. Place another cake half on top. Pipe a ¼’ thick circle of buttercream around the edges. Spread a very thin layer of the buttercream in the middle. Spoon in some of the raspberry filling until there is an even layer, about 3-4 tbsp. Place another cake layer on top. Repeat alternating layers of chocolate and vanilla cakes, the buttercream only filling and the thin buttercream and raspberry filling. Ending with a layer of cake and make sure the layers are all even. Chill about 20 minutes. Once the cake is slightly chilled spread a thin, even layer of buttercream with an offset spatula around and on top the cake. This is the crumb coat. Chill again 20-30 minutes. Finished frosting the cake with the remaining buttercream in an even layer around the sides and top, smoothing as you go. To make it super smooth heat an offset spatula in hot water, dry off and go around the sides in the same manner as the buttercream. It doesn’t have to be perfectly smooth. Chill again to set the buttercream. Once the buttercream is set, spread the ganache over the top with a small offset slowly making your way to the edges of the top and push a little of the ganache over at a time in random places to let it drip down the sides. You can vary the length of the drips with how much ganache you spread over. It will firm up. To cut perfect slices have the cake completely chilled, and heat up a long sharp knife. I keep the knife in a pot of boiling water. Wipe the blade dry and slice down from the top, once at the bottom pull the knife straight back towards you. Rinse the knife off and heat again. Dry and finish cutting the slice. Use a pie or cake server to carefully remove the slice from the cake. Repeat with remaining slices. Serve cake at room temperature.

Notes

Notes: Chocolate Cake adapted from my best chocolate cupcakes ever
Vanilla Cake slightly adapted from i am baker
Raspberry Buttercream Adapted from Cake Love

This is a HUGE cake. You can halve it easily. Make two layers of chocolate only or two layers of vanilla only or halve each recipe for a layer of each. Cake batter freezes really well so if you want to make half the cakes but aren’t sure about halving a recipe, make the full recipe but save half the batter in a resealable freezer bag. When ready to use thaw to room temperature and its ready to bake.
The meringue buttercream is a more advanced buttercream. If you wish to make a more basic buttercream, I recommend using Martha Stewart’s fluffy vanilla buttercream and adding in the raspberry puree. Also the components to this cake can be made way ahead of time and kept frozen until ready to assemble because it is at least a two day project with baking and freezing and frosting and chilling etc

source:  pineappleandcoconut

Chocolate & caramel ombre cake

choco-caramel ombre cake BBC

Chocolate & caramel ombre cake

Prep time: 60 mins
Cooking time: 55 mins

INGREDIENTS:

For vanilla & chocolate sponges

225g very soft butter, plus extra for greasing

225g golden caster sugar

175g self-raising flour

85g ground almonds

1 tsp baking powder

3 eggs

150ml pot natural yogurt

1 tsp vanilla extract

5 tbsp cocoa powder

For caramel & caramel-choc sponges

225g very soft butter, plus extra for greasing

175g light muscovado sugar

50g dark muscovado sugar

175g self-raising flour

85g ground almonds

1 tsp baking powder

3 eggs

150ml pot natural yogurt

1 tsp vanilla extract

1 tbsp cocoa

To assemble

397g can caramel (stocked near the condensed milk in stores)

140g dark chocolate

140g milk chocolate

300ml double cream

DIRECTIONS:

  1. Heat oven to 180C/160C fan/gas 4. Grease and line bases of 2 x 20cm sandwich tins with baking parchment. For the Vanilla & chocolate sponges, mix all the ingredients, apart from the cocoa, together with an electric whisk. Scrape half the mix into a second bowl and whizz in the cocoa. Scrape into the tins and bake for 20-25 mins until a skewer poked in comes out clean.
  2. Repeat step 1 for the Caramel & caramel-choc sponges, again leaving cocoa out of the first mixing, then splitting the mix in half and whizzing the cocoa into one batch. Cook as above.
  3. While sponges are cooling, melt the dark and milk chocolate together in a bowl over a pan of barely simmering water. Remove from the heat, stir in the cream and cool or chill until spreadable.
  4. When the sponges are cool, spread a third of the caramel over the Vanilla sponge and top with the Caramel sponge. Spread over another third of the caramel and top with the Caramel-choc sponge, then the final third of caramel and top with the Chocolate sponge (don’t panic if you mix up the layers, the cake will still look great when you cut in). Spread the chocolate icing over the whole cake to serve. It will keep in a cool place in an airtight container for up to 3 days.

source: bbcgoodfood