1 2 3 4 Cake Recipes

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 3 (9-inch) cake pans,.
• Using an electric mixer, cream butter until fluffy.
• Add sugar and continue to cream well for 6 to 8 minutes.
• Add eggs, 1 at a time, beating well after each addition.
• Add flour and milk alternately to creamed mixture, beginning and ending with flour.
• Add vanilla and continue to beat until just mixed.
• Divide batter equally among prepared pans.
• Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter.
• Do this several times to release air bubbles and assure you of a more level cake.
• Bake for 25 to 30 minutes or until done.
• Cool in pans 5 to 10 minutes.
• Invert cakes onto cooling racks.
• Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray three 6-inch cake pans with nonstick spray, dust each with flour and line with parchment paper (if you don't have 3 pans, you can bake in batches).
• Whisk together the flour, baking powder and salt in a medium bowl. Combine the sugar, oil, vanilla and eggs in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until combined. Alternate adding the dry mixture and buttermilk, mixing on low speed, until smooth.
• Divide the batter between the 3 prepared baking pans. Bake until the cakes spring back slightly when touched, 25 to 30 minutes. Let cool 10 minutes in the pans, then transfer to a wire rack to cool completely.
• For the frosting: Meanwhile, combine the butter, cocoa powder, vanilla and salt in a stand mixer fitted with the paddle attachment. Mix on low speed until combined, then start adding the confectioners' sugar 1 cup at a time, alternating with additions of the milk. Increase the speed to medium high and mix until smooth.
• Use a serrated knife to trim off the top from two of the cake layers (if the layers domed differently, trim the smaller domes), using the edge of the cake pan as a guide.
• Place 1 trimmed cake on a cake board or platter and spread 1/4 cup of the chocolate frosting over the top. Place the second trimmed cake on top, spread the top with frosting, then top with the third cake so that the top is domed. Refrigerate until firm, about 30 minutes.
• For the decorations: Meanwhile, line a baking sheet and plate with parchment paper. Combine the semisweet chocolate chips and 1/2 teaspoon of the coconut oil in a microwave-safe bowl; microwave, stirring every 10 seconds, until melted and smooth, about 40 seconds. Transfer to a piping bag and snip the tip.
• Onto the prepared baking sheet, use the semisweet chocolate to pipe 2 antlers (each 4 inches tall and 3/4 inch wide at the base), making sure the antlers are sturdy and thick enough to stand up on top of the cake later. Refrigerate until set, about 20 minutes.
• Meanwhile, onto the prepared plate, use the semisweet chocolate to pipe 2 arches for the pupils of the eyes (each 2/3 inch tall and 2/3 inch wide at the base), spacing them at least 2 inches apart; fill in the arches with the chocolate. Refrigerate until set, about 10 minutes.
• Combine the white chocolate chips and remaining 1/4 teaspoon coconut oil in a microwave-safe bowl and microwave, stirring every 10 seconds, until melted and smooth, 20 to 30 seconds. Transfer to a piping bag and snip the tip.
• Remove the plate with the pupils from the refrigerator. Use the white chocolate to pipe 2 bigger arches for the whites of the eyes (each 1 inch tall and 1 inch wide at the base), aligning the bases for each set of pupil and white; fill in the space around each pupil with white chocolate. Refrigerate until set, about 15 minutes.
• Pull off a tennis ball-size mound of fondant, knead in enough brown food coloring until dark brown, then roll into a ball. Repeat the process with 3 golf ball-size mounds of fondant and tint one light brown (1 drop of brown food coloring), one black (3 drops of black food coloring) and one red (3 drops of red food coloring). Keep each piece of fondant wrapped in plastic wrap while not in use.
• Roll out a quarter of the dark brown fondant on a cornstarch-dusted cutting board until very thin. Use a sharp paring knife to cut out two 2 1/2- inch-tall oval ears with a pointed tip. Roll out half of the light brown fondant and cut into slightly smaller pointed ovals. Dab the light brown fondant with a small amount of water to adhere each piece to a dark brown ear, creating a lighter interior. Set aside to dry.
• Use the remaining dark fondant to form the legs: Divide the dough into thirds. Use two-thirds of the dough to shape the hind legs by rolling two logs, each 2 1/2 inches long and 3/4 inch in diameter; taper one end of each. Shape the front legs the same way with the remaining dough, each 1 1/2 inches long. Roll 4 tiny balls of black fondant, then flatten them slightly between two fingers. Dab with a little water to adhere the black discs to the wide end of each brown leg, to form hooves.
• Form the nose by rolling the red fondant into a ball. Set aside the eyes and nose.
• Cover the chilled cake with frosting, reserving 1/3 cup for decorations. Place the hind legs on either side of the cake, so that the hooves face forward, shaping the legs around the cake. Place the two front legs in front, near the hooves of the back legs, upright but at a slight angle towards the back.
• Remove the antlers from the refrigerator. Place them on top of the cake, towards the center. Set the ears just to the back and sides of the antlers, using toothpicks behind the ears to prop them up, if needed.
• Transfer the reserved frosting to a piping bag fitted with a fluted tip. Pipe a few swirls in front of the antlers. Top the swirls with holiday sprinkles. Press a red flashing battery-operated LED balloon light into the red fondant ball, pushing it towards the front of the nose; reform the ball around the light, leaving the power tab exposed to turn the light on. Insert a toothpick halfway in the front middle of the cake. Press the nose on it until flush against the cake but held up by the toothpick. Remove the eyes from the refrigerator and carefully peel them off the parchment to reveal pupils set in the whites of the eyes. Pipe a small dollop of frosting on the back of each eye then arrange the eyes over the nose.
• Remove the light from the cake before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C) Grease and flour three 9 inch round pans. Sift flour and baking powder together, and set aside. In a separate bowl, add vanilla and almond extract to milk and set aside.
• Cream shortening and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Add flour mixture alternately with milk. Mix until smooth and divide into three 9 inch round pans.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into cake comes out clean.

Steps:

• Cream butter and sugar until very pale yellow.
• Beat at high speed until grain is gone.
• Then add egg yolks, one at a time, beating well after each addition.
• Add vanilla; beat well.
• Sift dry ingredients three times and add alternately with milk, just until mixed.
• In a separate bowl beat egg whites until stiff.
• Gently fold in stiffly beaten egg whites.
• Grease small angel food pan with Crisco or margarine.
• Bake at 325 F, approximately 1 hours 10 minutes.
• When cake in done, it bounces back when pressed.
• Cool upside down on cake rack.
• Run knife around edges of pan to loosen.
• OPTIONAL:.
• If you have a lemon, it is very good with the grated zest of the lemon added to the batter.

Steps:

• Preheat oven to 350 degrees. Butter two 9-inch baking pans and line the bottom of each with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
• Stir baking powder and salt into cake flour.
• In another bowl, beat butter and sugar until light and fluffy. Beat in the four egg yolks one at a time. Add the vanilla to the mixture.
• Add the flour mixture and milk alternately, starting and ending with one third of the flour. Stir just until the flour is incorporated.
• In another bowl, whisk egg whites to soft peaks. Stir one third of the egg whites into the batter, then gently fold in the rest. Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
• Hint: Whisk the egg whites first in the mixer and put the stiff egg whites on a plate. Then beat the sugar and butter in the same bowl.

Steps:

• Butter and flour the bottom and sides of three 8 by 1 1/2-inch cake pans with the softened butter, tipping out the excess flour.
• Sift the flour, baking powder, and salt together. Beat the butter in a large bowl with an electric mixer on high speed until it is light, creamy, and fluffy, about 1 minute. Gradually add the sugar into the butter, and beat until the mixture is very light and fluffy, about 2 minutes more. As the sugar blends in it will change the color of the butter to a much lighter color, almost white.
• Whisk the egg yolks in a small bowl until they are well blended. Gradually beat into the butter mixture, mixing well after each addition. With the mixer on low speed, starting with the flour mixture, add the flour mixture in thirds, alternating with two equal additions of the milk, scraping down the sides of the bowl as needed. Beat in the vanilla. In a clean bowl using clean beaters beat the egg whites until they form firm, glossy peaks. Do not overbeat until they are stiff and dry. Fold the whites into the batter.
• Pour and scrape the batter into the prepared pans, dividing it equally among them. Give the filled pans a little knock on the countertop to level the batter. Bake in the center of a preheated 350°F oven for 25 minutes, or until each cake springs back when touched in the center. Remove the pans from the oven and put them on wire cake racks to cool for a few minutes, then loosen the layers by running the flat side of a knife blade around the sides of the pans, put a rack on top of each pan, and invert so the cake comes out onto the rack, top side down. Then reverse the layers so they are top side up.
• Mix the orange juice, lemon juice, sugar, and orange rind together and drizzle the mixture over the still warm cake layers, being careful not to let it all soak into one spot; then pile the layers on top of each other. Let the cake cool.

Steps:

• Grease and flour 3 (9-inch) cake pans.
• Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
• Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
• Bake for 25 to 30 minutes or until done.
• Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans.
• Beat butter and 1 cup of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
• In a separate bowl, beat egg yolks well, then add to butter mixture.
• Sift together flour and baking powder. Add alternately with the milk to the butter-sugar mixture. Beat well. Add vanilla.
• Beat egg whites until stiff but not dry. Add 1 cup sugar to the egg whites. Fold into cake batter.
• Divide evenly into three prepared 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25 minutes.