MULTICOLORED VIENNA CAKE
From the book 'The Gardens of Covington.'This is a multicolored cake,that a character in the novel always makes for special occasions.
Provided by Divinemom5
Categories Dessert
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Grease and lightly flour 3 round cake pans,lining bottoms with wax paper.
- In large bowl,cream butter until smooth.
- Gradually add sugar,beat until fluffy (about 3 minutes) Add eggs one at a time,beating well after each addition.
- Combine flours,baking powder in separate bowl,add to batter slowly,alternating with milk and vanilla,beating well after each addition.
- Divide batter into 3 small bowls,add food coloring (2-3 drops at most) green in one bowl,yellow,in another,red in third.
- Pour batters into separate prepared pans.
- Bake 20-25 minutes,until cakes test done with toothpick.
- Cool in pans 10 minutes.
- Remove and cool completely on wire racks.
- Spread a thin layer of jam on top of first and second layer,followed by thin layer of frosting.
- Stack layers,frost top and sides of cake with cream cheese frosting.
- Frosting: In medium bowl,with mixer on medium speed,beat cream cheese and butter until smooth,about 3 minutes.
- Add vanilla.
- Gradually add sugar and beat well until mixed and of spreading consistency.
Nutrition Facts : Calories 1203.3, Fat 58.4, SaturatedFat 35.9, Cholesterol 263.9, Sodium 657.5, Carbohydrate 160.7, Fiber 1.2, Sugar 124, Protein 13.1
VIENNA CAFE CAKE
Make and share this Vienna Cafe Cake recipe from Food.com.
Provided by ElaineAnn
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour 3 9-inch round pans; set aside.
- Preheat oven to 350°.
- Place flour, cocoa, baking soda, baking powder, and salt in medium bowl and mix well; set aside.
- In large bowl with electric mixer, beat butter, sugar, eggs, and vanilla until fluffy. Gradually stir in flour mixture alternately with milk just until blended.
- Divide batter into prepared pans.
- Adjust racks to divide oven in thirds; stagger pans on racks. Bake, rotating pans once to insure even layers, for 20 to 25 minutes or until pick inserted in center comes out clean.
- Cool in pans on rack for 10 minutes; invert cakes on rack; remove pans; turn cakes right side up; cool completely.
- Make Coffee-Cream frosting: In well chilled bowl beat heavy cream until it starts to thicken; beat in sugar and instant coffee until stiff.
- Divide frosting evenly to fill between layers and frost top. Garnish with almonds if desired.
Nutrition Facts : Calories 400.5, Fat 20.8, SaturatedFat 12.6, Cholesterol 111.4, Sodium 349.7, Carbohydrate 50.6, Fiber 2.1, Sugar 30.2, Protein 6.2
THE REAL RED VELVET CAKE
Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Nowadays most cocoa powders are alkalized, as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe. Completing the classic look is a coat of bright white ermine frosting, cooked the old-fashioned way.
Provided by Smart Cookie
Categories Desserts Cakes Red Velvet Cake Recipes
Time 3h25m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pans with parchment paper. Spray the sides with cooking spray.
- Sift all-purpose flour, cake flour, cocoa powder, baking soda, and salt together in a medium bowl.
- Microwave buttermilk just until warm, about 30 seconds. Stir in vanilla extract.
- Beat brown sugar and butter together in a bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let mixer run on low for 5 minutes. Distribute the cake batter between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center the cakes comes out clean, 30 to 35 minutes.
- Let cool for 15 minutes in the pans. Turn cakes out and let cool completely on a wire rack, at least 30 minutes. Cover with plastic wrap and chill for at least 1 hour or overnight.
- Meanwhile, whisk sugar, milk, flour, and salt together in a medium saucepan for the frosting. Cook over medium heat, whisking constantly, until the mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill for about 45 minutes, stirring occasionally.
- Beat butter until smooth, about 5 minutes. Slowly add the milk and flour mixture, 1/4 cup at a time, beating in between each addition and scraping the sides of the bowl occasionally. Mix in the vanilla extract.
- Level the cake layers before assembling the cake. Scoop about 2/3 cup of frosting onto the first layer and spread into an even layer. Repeat with the second and third cake layers. Frost the outsides of the cake with thin layer of frosting to catch any crumbs and chill for 20 minutes.
- Finish frosting the cake with remaining frosting. Cut and serve.
Nutrition Facts : Calories 669.3 calories, Carbohydrate 89.1 g, Cholesterol 117 mg, Fat 33.8 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 21 g, Sodium 312.4 mg, Sugar 64.8 g
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