Layer Cake Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/cakes/layer-cakes/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Thu, 03 Apr 2025 15:17:08 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Layer Cake Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/cakes/layer-cakes/ 32 32 Limoncello Cake https://www.tasteofhome.com/recipes/limoncello-cake/ Mon, 24 Mar 2025 19:22:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2084179

Ingredients

  • 8 large eggs, room temperature, separated
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/4 cup limoncello
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup whole milk
  • FROSTING:
  • 1 tub (8 ounces) mascarpone cheese
  • 1 cup confectioners' sugar
  • 1 cup heavy whipping cream
  • 1 tablespoon vanilla extract
  • 1 tablespoon limoncello
  • 1 tablespoon grated lemon zest
Text Ingredients

Directions

  1. Place egg whites in a large bowl; let sit at room temperature for 30 minutes.
  2. Preheat oven to 350°. In a large bowl, cream sugar and butter until light and fluffy, 5-7 minutes. Beat in egg yolks, limoncello, lemon juice, lemon zest and vanilla extract. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  3. Beat egg whites until stiff peaks form. Carefully fold into batter until incorporated. Pour batter into two greased 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes on wire racks; remove from pans to cool completely.
  4. In a large bowl, beat mascarpone at medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; beat in confectioners' sugar, cream, vanilla extract, limoncello and zest, increasing to medium-high speed; beat until stiff peaks form. Spread 1/2 frosting on top of one cake layer; stack second cake layer on top. Frost top with remaining frosting. If desired, garnish with additional lemon zest.

Nutrition Facts

1 piece: 464 calories, 26g fat (15g saturated fat), 194mg cholesterol, 253mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 8g protein.

]]> Lemon Blueberry Cake https://www.tasteofhome.com/recipes/lemon-blueberry-cake/ Sat, 22 Mar 2025 05:56:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2090494

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 4 large eggs, room temperature
  • 1/2 cup lemon juice
  • 2 tablespoons grated lemon zest
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1-1/2 cups fresh blueberries or 1 cup frozen unsweetened blueberries, thawed
  • 1 tablespoon cornstarch
  • LEMON FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 2-1/2 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • Optional garnish: Additional fresh blueberries and lemon zest
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment paper; grease paper.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, lemon juice, lemon zest and vanilla; beat at medium speed until smooth, 1-2 minutes. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  3. In a small bowl, toss blueberries and cornstarch. Fold into cake batter. Transfer batter to prepared pans. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. Meanwhile, in a large bowl, beat cream cheese and butter on medium speed until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until smooth.
  5. Spread frosting between layers and over top and sides of cake. Garnish with additional blueberries and lemon zest, if desired.

Nutrition Facts

1 slice: 630 calories, 32g fat (19g saturated fat), 143mg cholesterol, 485mg sodium, 81g carbohydrate (54g sugars, 1g fiber), 8g protein.

]]> Dulce de Leche Cake https://www.tasteofhome.com/recipes/dulce-de-leche-cake/ Thu, 13 Mar 2025 05:55:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2090529

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup canola oil
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups whole milk
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 can (13.4 ounces) dulce de leche
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease three 8-in. round baking pans, line with parchment.
  2. In a small bowl, cream butter, oil and sugar until well blended. Add egg; beat well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Pour into prepared baking pans.
  3. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, beat cream cheese and butter on medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; add confectioners' sugar, dulce de leche, vanilla extract and salt. Beat until creamy, 2-3 minutes.
  5. Place 1 cake layer on a serving plate. Spread half of the frosting on top of 2 cakes; stack to make a layer cake. Spread remaining frosting on top and sides of cake. Slice and serve.

Nutrition Facts

1 piece: 442 calories, 18g fat (9g saturated fat), 63mg cholesterol, 368mg sodium, 65g carbohydrate (53g sugars, 0 fiber), 6g protein.

]]> Devil’s Food Cake https://www.tasteofhome.com/recipes/devils-food-cake/ Wed, 26 Feb 2025 15:49:18 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2086476

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 3 large eggs, room temperature, lightly beaten
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 2-1/3 cups all-purpose flour
  • 3/4 cup Dutch-processed cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 cup brewed coffee
  • FROSTING:
  • 2 cups butter, softened
  • 3-1/2 cups confectioners' sugar
  • 1/2 cup Dutch-processed cocoa
  • 1-1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup whole milk
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease and flour two 9-in. round baking pans.
  2. In a large bowl, cream butter, oil, brown sugar and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and sour cream. In another bowl, whisk flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with coffee, beating well after each addition.
  3. Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar and cocoa until smooth. Add vanilla and salt. Add milk; beat until light and fluffy, about 5 minutes. Spread buttercream between layers and over top and sides of cake.

Nutrition Facts

1 slice: 682 calories, 42g fat (23g saturated fat), 117mg cholesterol, 544mg sodium, 76g carbohydrate (52g sugars, 8g fiber), 8g protein.

]]> Ding Dong Cake https://www.tasteofhome.com/recipes/ding-dong-cake/ Fri, 21 Feb 2025 05:53:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085329

Ingredients

  • CAKE:
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 3/4 cup sour cream
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • ERMINE FROSTING:
  • 1/2 cup all-purpose flour
  • 2-1/2 cups whole milk
  • 1-3/4 cups confectioners' sugar
  • 1/2 teaspoon salt
  • 1-3/4 cups butter, softened
  • 1-1/2 teaspoons vanilla extract
  • GANACHE:
  • 16 ounces semisweet chocolate, chopped
  • 1/2 cup butter, cubed
  • 1-1/2 cups heavy whipping cream
Text Ingredients

Directions

  1. Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round cake pans with parchment; grease paper.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine buttermilk and sour cream. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Pour into prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  3. For frosting, in a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 10-12 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold.
  4. In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy.
  5. For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened mixture achieves spreading consistency.
  6. Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread frosting on top of each layer; stack to make a layer cake, ending with a cake layer. Spread ganache over top and sides of cake. Slice and serve.

Nutrition Facts

1 piece: 807 calories, 57g fat (35g saturated fat), 141mg cholesterol, 524mg sodium, 69g carbohydrate (48g sugars, 3g fiber), 8g protein.

]]> Key Lime Cake https://www.tasteofhome.com/recipes/key-lime-cake/ Fri, 31 Jan 2025 06:53:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2081796

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup canola oil
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 1/4 cup Key lime juice
  • 1 tablespoon grated Key lime zest
  • 1 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups whole milk
  • FROSTING:
  • 1/2 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups confectioners' sugar
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons Key lime juice
  • 2 teaspoons grated Key lime zest
  • 1/2 cup graham cracker crumbs, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Line 3 greased 8-in. round baking pans with parchment, set aside.
  2. In a large bowl, cream sugar, butter and oil until light and fluffy, 5-6 minutes. Beat in eggs, one at a time, until fluffy, 2-3 minutes. Beat in lime juice, lime zest and vanilla extract. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour batter into prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool 10 minutes in pans; remove to wire racks to cool completely.
  3. In a large bowl, beat butter and cream cheese at medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; beat in confectioners' sugar, cream, lime juice and lime zest. Increase speed to medium-high; beat until well combined.
  4. Place 1 cake layer on a serving plate; frost top with 3/4 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. If desired, sprinkle with graham cracker crumbs.

Nutrition Facts

1 slice: 636 calories, 30g fat (15g saturated fat), 97mg cholesterol, 419mg sodium, 89g carbohydrate (65g sugars, 1g fiber), 6g protein.

]]> Confetti Birthday Cake with Chocolate Buttercream https://www.tasteofhome.com/recipes/confetti-birthday-cake-with-chocolate-buttercream/ Fri, 17 Jan 2025 20:36:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098492

Ingredients

  • 1 cup unsalted butter, softened
  • 1/3 cup vegetable oil
  • 1-3/4 cups sugar
  • 3 large eggs, room temperature
  • 3 large egg whites, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1/4 cup rainbow sprinkles
  • CHOCOLATE BUTTERCREAM:
  • 8 ounces dark chocolate chips
  • 1/4 cup heavy whipping cream
  • 2 cups unsalted butter, softened
  • 5 cups confectioners' sugar, sifted
  • 1 pinch salt
  • 1 tablespoon vanilla extract
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles.
  2. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  3. For buttercream, in a large microwave-safe bowl, combine chocolate chips and cream. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended; cool to room temperature. In another large bowl, beat butter until creamy. Gradually beat in confectioners’ sugar until smooth. Add vanilla and salt. Beat in cooled chocolate. Beat until light and fluffy, about 5 minutes.
  4. To assemble cake, place 1 cake layer on a serving plate; spread with 3/4 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with 1/2 cup frosting. Freeze until set, about 10 minutes. Frost top and sides with remaining frosting.

Nutrition Facts

1 slice: 623 calories, 36g fat (20g saturated fat), 102mg cholesterol, 225mg sodium, 73g carbohydrate (55g sugars, 1g fiber), 5g protein.

]]> Confetti Birthday Drip Cake https://www.tasteofhome.com/recipes/confetti-birthday-drip-cake/ Fri, 17 Jan 2025 20:36:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098490

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1/3 cup vegetable oil
  • 1-3/4 cups sugar
  • 3 large eggs, room temperature
  • 3 large egg whites, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1/4 cup rainbow sprinkles
  • BUTTERCREAM:
  • 2 cups unsalted butter, softened
  • 6 cups confectioners' sugar, sifted
  • 4 tablespoons heavy whipping cream
  • 1-1/2 teaspoons clear vanilla extract
  • DRIP:
  • 1/4 cup heavy whipping cream
  • 1 cup white baking chips
  • Soft blue paste food coloring
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 4 greased 6-in. round baking pans with parchment; grease paper. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles.
  2. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  3. For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners’ sugar until smooth. Add cream and vanilla. Beat until light and fluffy, 3-4 minutes.
  4. For drip, in a microwave, heat cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Tint as desired with food coloring. Cool slightly, stirring occasionally.
  5. To assemble cake, place 1 cake layer on a serving plate; spread with ½ cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ½ cup frosting. Freeze until set, about 10 minutes. Frost top and sides with 1 cup frosting. Pour drip over top of cake, allowing some to flow over sides. Pipe remaining frosting around top edges; top with additional sprinkles. Gently press additional sprinkles into frosting on sides of cake.

Drip Cake Tips

How long should you cool the ganache before pouring it on the cake?

Learning how to make ganache is something all cake bakers should master, but it isn't difficult. For this drip cake, the ganache should cool slightly but still be warm. Too hot, and it’ll melt your buttercream; too cold, and it will start to reach spreading instead of pouring consistency. Let the ganache cool at room temperature for 5 to 10 minutes until the mixture thickens slightly; it should be around 85° to 90°F. You can test its consistency by dripping it down the side of an upside-down drinking glass. If it’s too stiff, you can heat it up again. If you need to add more cream to create a looser consistency, be sure to add hot cream; cold cream will make the ganache seize up and get clumpy instead of liquify.

Do you have to chill the cake before pouring the ganache?

Cold cake is always easier to decorate, and between making layers in advance, applying a crumb coat, and preparing for the final decorations, your cake will be in and out of the fridge or freezer multiple times. Always chill your cake before pouring the ganache over it—the icing should be chilled and firm to the touch. The cold icing will stop the warm ganache from running all the way to the bottom of the cake; it will halt it in its tracks about halfway down the cake.

How can you get thinner or thicker drips on a drip cake?

The easiest way to apply drips to a cake is with a squeeze-top bottle. You can choose bottles with wider or more narrow tips to create different-size drips. You can also use a spoon to apply the ganache and push it over the side; this will give you control if you want to create a wider flow of ganache.

What else can you do with ganache?

Hungry for more decadent cakes laden with rich ganache? Try our vanilla bean cake with white chocolate ganache, three-layer chocolate ganache cake or special-occasion chocolate cake.

—Hazel Wheaton, Taste Recipes Book Editor

Nutrition Facts

1 slice: 658 calories, 38g fat (21g saturated fat), 110mg cholesterol, 223mg sodium, 77g carbohydrate (60g sugars, 0 fiber), 5g protein.

]]> Frosted Chocolate Cake https://www.tasteofhome.com/recipes/frosted-chocolate-cake/ Fri, 17 Jan 2025 20:28:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098737

Ingredients

  • 4 large eggs, separated
  • 1/2 cup baking cocoa
  • 1/2 cup boiling water
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 3/4 cup butter, melted
  • 3/4 teaspoon vanilla extract
  • 6 cups confectioners' sugar
  • 3 tablespoons whole milk
  • Dark or additional regular baking cocoa, optional
Text Ingredients

Directions

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small bowl, mix cocoa and boiling water until smooth; cool slightly. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
  2. Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup sugar until light and fluffy, 5-7 minutes. Beat in vanilla and 1 egg yolk at a time. In another bowl, whisk together flour, baking soda, cream of tartar and salt. Add to creamed mixture alternately with buttermilk, beating after each addition. Stir in cocoa mixture.
  3. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 23-28 minutes.
  4. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
  5. Beat together first 4 frosting ingredients. Spread between layers and over top and sides of cake. If desired, dust top lightly with cocoa.

Nutrition Facts

1 piece: 510 calories, 16g fat (10g saturated fat), 86mg cholesterol, 283mg sodium, 89g carbohydrate (71g sugars, 1g fiber), 5g protein.

]]> Blue-Ribbon Red Velvet Cake https://www.tasteofhome.com/recipes/blue-ribbon-red-velvet-cake/ Fri, 17 Jan 2025 20:24:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099192

Ingredients

  • 1-1/2 cups canola oil
  • 1 cup buttermilk
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white vinegar
  • 2-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 3-3/4 cups confectioners' sugar
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment. Beat the first 5 ingredients until well blended. In another bowl, whisk together flour, sugar, baking cocoa and baking soda; gradually beat into oil mixture.
  2. Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
  3. For frosting, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Using a long serrated knife, trim tops of cakes; set tops aside. Place 1 cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer, bottom side up. Frost top and side with remaining frosting.
  4. Break cake tops into pieces. Pulse in a food processor until fine crumbs form. Decorate cake with crumbs as desired.

Nutrition Facts

1 piece: 559 calories, 33g fat (8g saturated fat), 53mg cholesterol, 208mg sodium, 64g carbohydrate (48g sugars, 1g fiber), 4g protein.

]]> Majestic Pecan Cake https://www.tasteofhome.com/recipes/majestic-pecan-cake/ Fri, 17 Jan 2025 20:15:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103128

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup shortening
  • 2 cups sugar, divided
  • 2 teaspoons vanilla extract
  • 3 cups cake flour
  • 5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/3 cups 2% milk
  • 6 large egg whites, room temperature
  • 1 cup chopped pecans
  • FILLING:
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 2 cups whole milk
  • 3 large egg yolks, beaten
  • 1 tablespoon butter
  • 1-1/2 teaspoons vanilla extract
  • FROSTING:
  • 1-3/4 cups sugar
  • 4 large egg whites
  • 1/2 cup water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
Text Ingredients

Directions

  1. Grease and flour three 9-in. round baking pans; set aside. In a large bowl, cream the butter, shortening and 1-3/4 cups sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
  2. In a large bowl with clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter. Fold in nuts.
  3. Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For filling, in a small heavy saucepan, combine sugar and cornstarch; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
  5. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool.
  6. For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
  7. Spread filling between cake layers. Frost cake. Store in the refrigerator.

Nutrition Facts

1 piece: 486 calories, 17g fat (7g saturated fat), 60mg cholesterol, 301mg sodium, 76g carbohydrate (54g sugars, 1g fiber), 7g protein.

]]> Easy Lemon Cake https://www.tasteofhome.com/recipes/easy-lemon-cake/ Fri, 17 Jan 2025 20:14:07 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103074

Ingredients

  • 1 package (18-1/4 ounces) lemon cake mix
  • 1-1/2 cups cold milk
  • 2 packages (3.4 ounces each) JELL-O® Lemon Flavor Instant Pudding
  • 1 carton (8 ounces) Cool Whip® Whipped Topping, thawed
Text Ingredients

Directions

  1. Prepare cake mix according to package directions, using two greased 9-in. round baking pans. Cool completely.
  2. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread evenly between cake layers and stack on serving plate. Frost top and sides of cake with whipped topping. Serve immediately or cover and refrigerate until ready to serve. Store leftovers in refrigerator.
]]> Butter Pecan Cake https://www.tasteofhome.com/recipes/butter-pecan-cake/ Fri, 17 Jan 2025 19:54:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101993

Ingredients

  • 3 tablespoons butter, melted
  • 1-1/3 cups chopped pecans
  • 2/3 cup butter, softened
  • 1-1/3 cups sugar
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup whole milk
  • 1-1/2 teaspoons vanilla extract
  • BUTTER PECAN FROSTING:
  • 3 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 3 tablespoons whole milk
  • 3/4 teaspoon vanilla extract
Text Ingredients

Directions

  1. Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool.
  2. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into 2 greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  3. Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.

Nutrition Facts

1 slice: 534 calories, 27g fat (11g saturated fat), 80mg cholesterol, 280mg sodium, 71g carbohydrate (51g sugars, 2g fiber), 5g protein.

]]> Spiced Carrot Cake https://www.tasteofhome.com/recipes/spiced-carrot-cake/ Fri, 17 Jan 2025 19:51:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101809

Ingredients

  • 3 large eggs, room temperature
  • 1 cup packed brown sugar
  • 3/4 cup fat-free plain yogurt
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups shredded carrots (about 6 medium)
  • FROSTING:
  • 1/2 cup heavy whipping cream
  • 4 ounces reduced-fat cream cheese
  • 1/2 cup confectioners' sugar
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
  2. Beat first 5 ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots.
  3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth; gradually fold in whipped cream.
  5. If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers.

Nutrition Facts

1 slice: 241 calories, 9g fat (3g saturated fat), 49mg cholesterol, 375mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 5g protein.

]]> Pumpkin Cake with Whipped Cinnamon Frosting https://www.tasteofhome.com/recipes/pumpkin-cake-with-whipped-cinnamon-frosting/ Fri, 17 Jan 2025 19:49:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101653

Ingredients

  • 4 large eggs, room temperature
  • 2 cups sugar
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 can (15 ounces) pumpkin
  • 1/2 cup chopped pecans
  • FROSTING:
  • 1 cup butter, softened
  • 3 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 7-1/2 cups confectioners' sugar
  • 2/3 to 3/4 cup heavy whipping cream
  • Cinnamon sugar, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment.
  2. Beat eggs, sugar and oil until well blended. In another bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger and allspice; gradually beat into egg mixture. Stir in pumpkin and pecans.
  3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.
  4. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
  5. For frosting, beat butter, cinnamon and vanilla until creamy. Gradually beat in confectioners' sugar and enough cream to reach desired consistency.
  6. Using a long serrated knife, cut each cake horizontally in half. Spread 3/4 cup frosting between layers; spread remaining frosting over top and sides of cake. If desired, sprinkle with cinnamon sugar.

Nutrition Facts

1 slice: 687 calories, 33g fat (11g saturated fat), 88mg cholesterol, 297mg sodium, 97g carbohydrate (82g sugars, 2g fiber), 4g protein.

]]> Six-Layer Coconut Cake with Lemon Filling https://www.tasteofhome.com/recipes/six-layer-coconut-cake-with-lemon-filling/ Fri, 17 Jan 2025 19:49:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101643

Ingredients

  • FILLING:
  • 3-1/2 cups cold whole milk
  • 2 packages (3.4 ounces each) instant lemon pudding mix
  • 1 teaspoon grated lemon zest
  • CAKE:
  • 6 large egg whites
  • 1 cup butter, softened
  • 3 cups sugar
  • 3 teaspoons vanilla extract
  • 4 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • FROSTING:
  • 1 cup sugar
  • 2 large egg whites, room temperature
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • 2 cups sweetened shredded coconut
Text Ingredients

Directions

  1. In a large bowl, whisk milk, pudding mix and zest 2 minutes. Cover and refrigerate at least 1 hour.
  2. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper.
  3. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. With clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter.
  4. Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  5. For frosting, in a large heavy saucepan, combine sugar, egg whites, water, salt and cream of tartar over low heat or in a double boiler over simmering water. With a portable mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes.
  6. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.
  7. Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with 3/4 cup filling to within 1-inch of edge. Repeat four more times. Top with remaining cake layer. Frost top and sides of cake. Sprinkle top with coconut; gently press coconut into frosting on sides of cake. Store in the refrigerator.
]]> Brownie Torte https://www.tasteofhome.com/recipes/brownie-torte/ Fri, 17 Jan 2025 19:46:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101472

Ingredients

  • 1 cup miniature semisweet chocolate chips
  • 2/3 cup butter, cubed
  • 4 large eggs, room temperature
  • 1-1/2 cups sugar
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coarsely chopped walnuts
  • FROSTING:
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup miniature semisweet chocolate chips
  • Additional miniature semisweet chocolate chips, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment.
  2. In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. In another bowl, mix flour, baking powder and salt; gradually add to chocolate mixture, mixing well. Fold in walnuts.
  3. Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes (do not overbake). Cool 10 minutes. Invert onto a flat surface dusted with confectioners' sugar. Gently peel off paper. Cool completely.
  4. In a bowl, beat cream, confectioners' sugar and vanilla until stiff peaks form. Fold in chocolate chips. Trim cake edges; cut crosswise into fourths. Place 1 layer on a serving plate; top with 3/4 cup frosting. Repeat twice. Top with remaining layer. Frost top, sides and ends of cake. If desired, sprinkle with additional chocolate chips. Store in the refrigerator.

Nutrition Facts

1 slice: 586 calories, 38g fat (22g saturated fat), 134mg cholesterol, 258mg sodium, 60g carbohydrate (45g sugars, 2g fiber), 7g protein.

]]> Special-Occasion Chocolate Cake https://www.tasteofhome.com/recipes/special-occasion-chocolate-cake/ Fri, 17 Jan 2025 19:28:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100471

Ingredients

  • 1 cup baking cocoa
  • 2 cups boiling water
  • 1 cup butter, softened
  • 2-1/4 cups sugar
  • 4 large eggs, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 2-3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • GANACHE:
  • 10 ounces semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • FROSTING:
  • 1 cup butter, softened
  • 4 cups confectioners' sugar
  • 1/2 cup baking cocoa
  • 1/4 cup 2% milk
  • 2 teaspoons vanilla extract
  • GARNISH:
  • 3/4 cup sliced almonds, toasted
Text Ingredients

Directions

  1. Preheat oven to 350°. In a small bowl, combine cocoa and water; set aside to cool completely. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
  2. Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For ganache, place chocolate in a bowl. In a small heavy saucepan over low heat, bring cream and sugar to a boil. Pour over chocolate; whisk gently until smooth. Allow to cool until it reaches a spreadable consistency, stirring occasionally.
  4. For frosting, in a large bowl, beat butter until fluffy. Add the confectioners' sugar, cocoa, milk and vanilla; beat until smooth.
  5. Place the first cake layer on a serving plate; spread with 1 cup frosting. Top with the second layer and 1 cup ganache; sprinkle with 1/2 cup almonds. Top with the third layer; frost top and sides of cake. Warm ganache until pourable; pour over cake, allowing some to flow down the side. Sprinkle with remaining almonds. Refrigerate until serving.

Nutrition Facts

1 piece: 736 calories, 39g fat (22g saturated fat), 125mg cholesterol, 454mg sodium, 86g carbohydrate (63g sugars, 3g fiber), 8g protein.

]]> Chocolate Cherry Layer Cake https://www.tasteofhome.com/recipes/chocolate-cherry-layer-cake/ Fri, 17 Jan 2025 19:15:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099603

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 3/4 teaspoon ground cinnamon
  • 2 cups cherry yogurt
  • 3 large eggs, room temperature
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 1 can (21 ounces) more-fruit cherry pie filling, divided
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
  2. In a large bowl, combine cake mix, cinnamon, yogurt, eggs, milk and vanilla. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans.
  3. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. Place 1 cake layer on a serving platter. Spread 1-3/4 cups whipped topping in a circle 1-1/2 in. wide around outer top edge of cake. Fill in center with 1 cup cherry pie filling. Top with remaining cake layer.
  5. Remove and discard 1/3 cup thickened cherry sauce from pie filling. Using some of the cherries, outline a star shape on top of cake; fill in center with remaining pie filling. Spread or pipe 1-3/4 cups whipped topping around the star. If desired, pipe remaining whipped topping around bottom edge of cake. Refrigerate at least 1 hour before serving. Store in the refrigerator.

Nutrition Facts

1 piece: 352 calories, 8g fat (7g saturated fat), 49mg cholesterol, 372mg sodium, 62g carbohydrate (43g sugars, 2g fiber), 5g protein.

]]> Carrot Layer Cake https://www.tasteofhome.com/recipes/carrot-layer-cake/ Fri, 17 Jan 2025 19:13:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098137

Ingredients

  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 1/2 cup butter
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
  • CAKE:
  • 1-1/4 cups canola oil
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs, room temperature
  • 4 cups finely shredded carrots
  • 1 cup raisins
  • 1 cup chopped pecans
  • FROSTING:
  • 3/4 cup butter, softened
  • 6 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool.
  2. In a large bowl, beat oil and sugar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; add to creamed mixture alternately with eggs, beating well after each addition. Stir in carrots, raisins and nuts.
  3. Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. For frosting, in a bowl, beat butter, cream cheese and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Spread filling between layers. Frost side and top of cake. Store in refrigerator. Remove from refrigerator 30 minutes before serving.

Nutrition Facts

1 piece: 641 calories, 41g fat (14g saturated fat), 94mg cholesterol, 405mg sodium, 68g carbohydrate (53g sugars, 3g fiber), 5g protein.

]]> Crepe Cake https://www.tasteofhome.com/recipes/crepe-cake/ Fri, 07 Mar 2025 05:54:45 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085288

Ingredients

  • 12 large eggs, room temperature
  • 4-1/2 cups whole milk
  • 3 cups all-purpose flour
  • 4-1/2 teaspoons sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • PASTRY CREAM:
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 2 cups whole milk
  • 4 large egg yolks, room temperature
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Optional: Assorted berries, whipped cream, confectioners' sugar
Text Ingredients

Directions

  1. In a large bowl, whisk eggs and milk. In another large bowl, mix flour, sugar, vanilla and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour or overnight.
  2. Preheat nonstick skillet over low heat; stir batter. Fill a 1/4-cup measure with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. Separate crepes with wax paper.
  3. Meanwhile, for the pastry cream, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  4. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Immediately transfer to a bowl.
  5. Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in butter and vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold.
  6. To assemble, place one crepe into a greased 8-in. springform cake pan. Spread 1 tablespoon pastry cream evenly over crepe. Repeat layers. Refrigerate 8 hours or overnight. Remove sides from springform. Top with berries, garnish with powdered sugar. Slice and serve.

Nutrition Facts

1 slice: 264 calories, 10g fat (4g saturated fat), 199mg cholesterol, 173mg sodium, 32g carbohydrate (13g sugars, 1g fiber), 11g protein.

]]> Cookies and Cream Cake https://www.tasteofhome.com/recipes/cookies-and-cream-cake-2/ Fri, 24 Jan 2025 06:51:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2084178

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups whole milk
  • 8 Oreo cookies, coarsely chopped
  • FROSTING:
  • 1 package (8 ounces) cream cheese
  • 2 cups confectioners' sugar
  • 3/4 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 6 Oreo cookies, coarsely chopped
  • GANACHE:
  • 16 ounces semisweet chocolate, chopped
  • 1/2 cup butter, cubed
  • 1-1/2 cups heavy whipping cream
  • 8 Oreo cookies, coarsely chopped
Text Ingredients

Directions

  1. Preheat oven to 350°. Line 3 greased 8-in. round baking pans, set aside.
  2. In a bowl, cream butter and sugar, 5-7 minutes. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Stir in chopped cookies. Pour into prepared baking pans (batter will be thin).
  3. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing from pans to a wire racks to cool completely.
  4. For frosting, whisk cream cheese on medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; gradually add confectioners' sugar, cream and vanilla extract. Beat until smooth and fluffy; fold in chopped cookies. Chill until ready to use.
  5. For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened mixture achieves spreadable consistency, about 30 minutes.
  6. Place 1 cake layer on a serving plate. Divide and spread frosting on top of 2 cakes; stack to make a layer cake. Spread ganache over top and sides of cake. Sprinkle with crushed Oreos.

Nutrition Facts

1 piece: 713 calories, 43g fat (26g saturated fat), 108mg cholesterol, 407mg sodium, 76g carbohydrate (55g sugars, 3g fiber), 7g protein.

]]> Caramel Cake https://www.tasteofhome.com/recipes/caramel-cake/ Fri, 14 Mar 2025 05:55:12 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2084170

Ingredients

  • 1 cup butter, softened
  • 1/4 cup canola oil
  • 2 cups packed brown sugar
  • 5 large eggs, room temperature
  • 3 large egg yolks, room temperature
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • FROSTING:
  • 1 cup butter
  • 1-1/2 cups packed brown sugar
  • 1/2 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 4 cups confectioners' sugar
Text Ingredients

Directions

  1. Preheat oven to 350mso-fareast-font-family:"Times New Roman";mso-ansi-language:EN-US;mso-fareast-language:
  2. EN-US;mso-bidi-language:AR-SA">°. Line bottoms of 3 greased 9-in. round baking pans with parchment.
  3. In a large bowl, beat together brown sugar, butter, and oil on medium speed until smooth. Beat in eggs and egg yolks, one at a time, until fluffy, 2-3 minutes. Beat in sour cream and vanilla extract.
  4. In another large bowl, whisk together flour, baking powder and salt; gradually add to creamed mixture, beating well after each addition. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes
  5. Remove from oven; cool on wire racks 10 minutes. Remove cakes from pans; cool completely on wire racks.
  6. In a heavy saucepan, bring butter and brown sugar to a boil. Cook 2 minutes, stirring consistently. Remove from heat, slowly stir in heavy cream and vanilla. Cool to room temperature. Transfer to large mixing bowl, beat in confectioners sugar.
  7. Place 1 cake layer on a serving plate; spread with 1/3 frosting. Repeat layers. Top with remaining cake layer. Frost top with remaining frosting. Chill until frosting is set, about 30 minutes; serve.

Nutrition Facts

1 slice: 711 calories, 35g fat (19g saturated fat), 173mg cholesterol, 347mg sodium, 96g carbohydrate (77g sugars, 1g fiber), 6g protein.

]]> White Chocolate Raspberry Cake https://www.tasteofhome.com/recipes/white-chocolate-raspberry-cake/ Wed, 04 Dec 2024 06:45:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082229

Ingredients

  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups 2% milk
  • FROSTING:
  • 1 cup butter, cubed
  • 12 ounces white baking chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 2-1/2 cups confectioners' sugar
  • FILLING AND GARNISH:
  • 1-1/4 cups seedless raspberry preserves
  • 1 cup fresh raspberries
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and almond extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  2. Pour into 2 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a small saucepan, combine butter, white chocolate and cream; heat and stir over medium heat until blended. Remove from heat; gradually stir in confectioners' sugar until smooth. Transfer to a bowl.
  4. Place bowl in an ice-water bath. Using a hand mixer, beat frosting on high speed 6-8 minutes or until spreadable. Spread raspberry preserves between layers; stack layers on top of each other. Spread frosting over top and side of cake. Garnish with fresh raspberries.

Nutrition Facts

1 piece: 823 calories, 39g fat (25g saturated fat), 112mg cholesterol, 449mg sodium, 117g carbohydrate (94g sugars, 1g fiber), 7g protein.

]]> Creme Brulee Cake https://www.tasteofhome.com/recipes/creme-brulee-cake/ Thu, 27 Feb 2025 06:54:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2080035

Ingredients

  • 1 cup sugar
  • 5 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 cup heavy whipping cream
  • 4 large egg yolks, room temperature, lightly beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • CAKE:
  • 3/4 cup canola oil
  • 2 cups sugar
  • 4 large eggs, room temperature, separated
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk
  • FROSTING:
  • 3/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1-1/2 cups confectioners' sugar
  • BURNT SUGAR TOPPING:
  • 3 tablespoons turbinado (washed raw) sugar
Text Ingredients

Directions

  1. In a large heavy saucepan, mix sugar, cornstarch, and salt. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  2. In a large bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally. Transfer to a mixing bowl; press plastic wrap onto surface of pudding. Refrigerate 1 hour or until cold.
  3. Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans; grease parchment.
  4. In a large bowl, beat oil, sugar, egg yolks and vanilla until well blended. In a small bowl, combine flour, baking powder and salt. Add dry ingredients to sugar mixture alternately with buttermilk, beating well after each addition. In a large bowl, beat egg whites until stiff peaks form; fold into batter. Bake until a toothpick comes out clean, 25-30 minutes. Cool in pans for 10 minutes on wire racks. Remove from pans and cool completely.
  5. For frosting, in a large bowl, beat butter and vanilla over medium speed until blended. Gradually beat in confectioners' sugar until smooth, 2-3 minutes.
  6. To assemble cake, whisk cooled custard on medium-high speed until light and fluffy, 2-3 minutes. Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with frosting. Pipe remaining frosting around top and bottom edges.
  7. To caramelize topping with a kitchen torch, sprinkle cake evenly with sugar. Hold torch flame about 2 in. above surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour.

Nutrition Facts

1 piece: 567 calories, 29g fat (12g saturated fat), 137mg cholesterol, 272mg sodium, 73g carbohydrate (52g sugars, 1g fiber), 6g protein.

]]> Chocoflan https://www.tasteofhome.com/recipes/chocoflan/ Fri, 15 Nov 2024 02:50:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2080188

Ingredients

  • 1/3 cup caramel sundae syrup
  • 1 package (13-1/4 ounces) chocolate cake mix
  • 1 cup water
  • 1/2 cup canola oil
  • 3 large eggs, room temperature
  • FLAN:
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup whole milk
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease a 10-in. fluted tube pan. Pour caramel sundae syrup in bottom of pan.
  2. In a large bowl, beat cake mix, water, oil and eggs at medium speed for 2-3 minutes. Pour batter on top of caramel in prepared pan.
  3. In a medium bowl, beat sweetened condensed milk, whole milk, eggs and vanilla until smooth. Slowly pour mixture evenly over chocolate cake batter. Place pan in a roasting pan; pour enough water into roasting pan to come halfway up the sides of tube pan. Grease one side of a piece of aluminum foil; cover pan loosely with foil, greased side down.
  4. Bake until toothpick inserted into the center comes out clean, 1-1/2 hours. Cool completely on a wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto serving plate.

Nutrition Facts

1 piece: 210 calories, 9g fat (3g saturated fat), 63mg cholesterol, 182mg sodium, 28g carbohydrate (22g sugars, 0 fiber), 5g protein.

]]> Vegan Chocolate Cake https://www.tasteofhome.com/recipes/vegan-chocolate-cake/ Fri, 31 Jan 2025 14:21:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078886

Ingredients

  • 2 cups unsweetened non-dairy milk
  • 1 tablespoon plus 1 teaspoon cider vinegar
  • 1/3 cup canola oil
  • 1-1/2 cups sugar
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1 tablespoon instant coffee granules, optional
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • FROSTING:
  • 3-1/2 cups confectioners' sugar
  • 1/3 cup baking cocoa
  • 1 cup vegan butter-style sticks, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened non-dairy milk
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
  2. In a liquid measuring cup, combine non-dairy milk and vinegar; set aside.
  3. In a large bowl, beat oil, sugar, applesauce and vanilla extract until well blended. In another large bowl, sift together flour, cocoa, instant coffee, if desired, baking powder, baking soda and salt; gradually add to sugar mixture, alternating with milk/vinegar mixture, beating until smooth.
  4. Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
  5. For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat vegan butter and vanilla extract until blended. Beat in confectioners' sugar mixture alternately with non-dairy milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts

1 piece: 391 calories, 17g fat (4g saturated fat), 0 cholesterol, 358mg sodium, 60g carbohydrate (45g sugars, 2g fiber), 3g protein.

]]> Biscoff Cake https://www.tasteofhome.com/recipes/biscoff-cake/ Fri, 25 Oct 2024 15:28:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2059880

Ingredients

  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 1/2 cup butter, melted
  • 1-1/2 cups packed brown sugar
  • 3 large eggs, room temperature
  • 1/2 cup Biscoff creamy cookie spread
  • 1 tablespoon vanilla extract
  • 1-1/2 cups buttermilk
  • FILLING:
  • 15 Biscoff cookies
  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 1/4 cup heavy whipping cream
  • FROSTING:
  • 1 cup butter, softened
  • 1/2 cup Biscoff creamy cookie spread
  • 2 cups confectioners' sugar
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 8 Biscoff cookies, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. In another large bowl, cream oil, butter and brown sugar at medium speed until smooth, 3-4 minutes. Beat in eggs, one at a time, until fluffy and pale in color, 2-3 minutes. Beat in cookie spread and vanilla extract until smooth. Alternate mixing dry ingredients and buttermilk in with the butter mixture until a smooth batter forms. Transfer batter to prepared cake pans. Bake 35-40 minutes or until a toothpick inserted into the center comes out clean. Let completely cool on wire racks.
  3. Meanwhile, place Biscoff cookies in a food processor; pulse until crumbs form. In a large bowl, beat together butter, confectioners' sugar, cookie crumbs and heavy cream at medium speed until well combined, 2-3 minutes. Cover; set aside.
  4. In another large bowl, beat butter and cookie spread on medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; beat in confectioners' sugar, cream and vanilla extract until fluffy, 2-3 minutes.
  5. Place 1 cake layer on a serving plate; spread with cookie filling. Top with remaining cake layer. Frost top and sides with frosting. Garnish with additional cookies, if desired.

Nutrition Facts

1 slice: 679 calories, 41g fat (19g saturated fat), 105mg cholesterol, 448mg sodium, 73g carbohydrate (52g sugars, 1g fiber), 5g protein.

]]> Ho Ho Cake https://www.tasteofhome.com/recipes/edna-s-ho-ho-cake/ Sun, 13 Oct 2024 19:06:32 +0000 http://origin-www.tasteofhome.com/recipes/edna-s-ho-ho-cake/

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2/3 cup sugar, divided
  • 2/3 cup shortening
  • 1/3 cup butter, softened
  • 3/4 teaspoon vanilla extract
  • Dash salt
  • 2 prepared 9-inch round chocolate cakes
  • GLAZE:
  • 1/4 cup butter, cubed
  • 1/4 cup baking cocoa
  • 3/4 cup confectioners' sugar
  • 2 to 4 tablespoons milk
Text Ingredients

Directions

  1. For filling, in a small saucepan, combine flour and milk until smooth; stir in 1/3 cup sugar. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  2. Transfer to a large bowl; cool. Beat in the shortening, butter, vanilla, salt and remaining sugar until smooth. Spread between cake layers.
  3. For glaze, melt butter and cocoa in a small saucepan. Whisk in confectioners' sugar and enough milk to achieve a drizzling consistency. Drizzle over top of cake, allowing some to drape down the sides.

Nutrition Facts

1 slice: 734 calories, 37g fat (14g saturated fat), 102mg cholesterol, 519mg sodium, 92g carbohydrate (15g sugars, 3g fiber), 9g protein.

]]> Champagne Cake https://www.tasteofhome.com/recipes/champagne-cake-recipe/ Thu, 21 Nov 2024 06:43:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2060635

Ingredients

  • 2 cups champagne
  • CAKE:
  • 2-1/2 cups all-purpose flour
  • 3-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-3/4 cups sugar
  • 3/4 cup butter, softened
  • 1/3 cup sour cream
  • 6 egg whites, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup whole milk
  • FROSTING:
  • 1 cup butter, softened
  • 9 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons champagne
  • 2/3 to 3/4 cup whole milk
  • White, silver or gold sprinkles, for decorating
Text Ingredients

Directions

  1. Preheat oven to 350°. In a small saucepan, simmer champagne until liquid has reduced by half, about 10 minutes. Cool completely.
  2. In a large bowl, combine flour, baking powder and salt; set aside.
  3. In a stand mixer fitted with a paddle attachment, cream sugar and butter until light and fluffy, 5-7 minutes. Add sour cream and vanilla extract; mix until combined. Add egg whites, 1 at a time; beat until fluffy, 3-4 minutes. Alternate adding dry ingredients, milk and reduced champagne into stand mixer until just combined, scraping the sides of the bowl as needed.
  4. Pour batter evenly into 3 parchment-lined 8-in. cake pans. Bake until a toothpick inserted into the center comes out clean, 22-25 minutes. Cool cakes in pans 5 minutes. Invert cakes onto a wire rack; cool completely.
  5. To make frosting, beat butter, confectioners' sugar, vanilla extract and champagne in a bowl until smooth. Beat in milk until fluffy, 2-3 minutes.
  6. Place 1 cake layer on a serving plate; spread with 1/2 cup of frosting. Repeat layers. Top with remaining cake layer. Frost top and side of cake with remaining frosting. If desired, decorate with white, silver, gold or sparkly sprinkles or sugar pearls.

Nutrition Facts

1 piece: 650 calories, 22g fat (14g saturated fat), 59mg cholesterol, 372mg sodium, 106g carbohydrate (89g sugars, 1g fiber), 4g protein.

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