3 Layer Cake Recipes

Steps:

• Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Brush three 9-inch-round cake pans with vegetable oil and line the bottoms with parchment paper. Spread the pecans on a baking sheet and bake until toasted, about 10 minutes. Let cool, then pulse in a food processor until very finely chopped.
• Combine the pecans, flour, baking powder, baking soda, salt, cinnamon, ginger and granulated sugar in a large bowl. In another bowl, whisk the vegetable oil, lemon zest, eggs and 1/2 cup marmalade. Stir in the carrots, then fold the carrot mixture into the flour mixture until just combined. Divide among the prepared pans and spread evenly (it won't look like a lot of batter, but the cakes will rise in the oven). Put 2 pans on the upper oven rack and the third pan on the lower rack. Bake until the cakes bounce back when touched and a toothpick comes out clean, 20 to 25 minutes, switching the position of the pans halfway through. Transfer the pans to racks until cool enough to handle, then invert the cakes onto the racks to cool completely. Remove the parchment.
• Make the frosting: Beat the cream cheese and butter in a bowl with a mixer until smooth, scraping down the bowl as needed. Beat in the confectioners' sugar, lemon juice, vanilla and salt until smooth.
• Put 1 cake layer on a platter. Spread with 1 tablespoon marmalade, then spread about 3/4 cup frosting over the marmalade. Top with another cake layer, marmalade and frosting. Spread the final cake layer with a thin layer of frosting. (This is the crumb coat; it doesn't have to be perfect.) Refrigerate 1 hour, then cover with the remaining frosting. Swirl some marmalade into the top of the cake. Refrigerate until ready to serve. Photograph by Con Poulos

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease paper., In another bowl, whisk flour, baking soda and salt. In a small bowl, whisk orange juice and sour cream. In a large bowl, cream butter, sugars and orange zest until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. If desired, beat in thyme. Add flour mixture alternately with orange juice mixture, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Gently fold in shredded carrots and pecans., 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., For frosting, in a large bowl, beat cream cheese, orange zest and juice until blended. Gradually beat in enough confectioners' sugar to reach desired consistency., Spread frosting between layers and over top and sides of cake. Refrigerate until serving.

Steps:

• Layer 1: Heat oven to 375. In a bowl mix (by hand) 1 1/2 cups of flour, 3/4 cups of chopped pecans (the rest will be used later) and 3/4 cups of soft margarine. Pat the mixture into a nongreased 13x9 pan. Bake for 15 minutes and then let cool.
• Layer 2: In a bowl mix with a hand mixer the 1 cup cool whip, 1 cup powdered sugar, and 8oz package of cream cheese until fluffy. Spread on the 1st layer.
• Layer 3: In a bowl mix with a hand mixer the 2 small boxes of instant pudding and 3 cups of cold milk. Spread on the 2nd layer.
• Top with left over cool whip and leftover pecans.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch cake pans.
• Combine flour, canola oil, white sugar, buttermilk, eggs, vinegar, baking soda, 1 teaspoon vanilla extract, and cocoa powder in a large bowl. Mix until evenly distributed, 2 to 5 minutes. Pour batter evenly into the prepared cake pans.
• Bake in the preheated oven until golden brown, about 20 minutes. Remove from oven and let cool, about 30 minutes.
• Combine sweetened condensed milk, dark brown sugar, butter, 2 teaspoons vanilla extract, and salt in a saucepan over medium heat. Bring to a boil. Stir constantly until frosting is thick, 3 to 5 minutes. Let cool, about 5 minutes.
• Remove cooled cakes from pans. Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.

Steps:

• Set oven to 325 degrees.
• Grease three 9-inch round cake pans (if desired line the bottom of the pans with parchment paper).
• In a bowl combine the buttermilk with baking soda; let stand while preparing the next steps.
• In a large bowl cream sugar with butter, oil and shortening until well combined (no sugar granules should remain).
• Add in egg yolks, almond extract and vanilla; beat until well combined.
• Add in the buttermilk mixture alternately with the flour into the creamed mixture.
• In a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form.
• Fold 1/3 of the whites into the creamed batter until blended, then fold in remaining whites until no streaks remain.
• Divide the batter between the three pans.
• Bake for 25-30 minutes or until cakes test done.
• Cool in pans for 15 minutes then remove to wire racks to cool completely before frosting.