3 Layer Cake Recipes

THREE-LAYER CARROT CAKE

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

BASIC 3-LAYER CAKE

Steps:

• Gather the ingredients.
• Grease and flour three 8-inch cake pans. Alternatively, grease and flour a 9 x 13 x 2-inch baking pan.
• Preheat the oven to 375 F for layers or 350 F for the rectangular pan.
• In a mixing bowl with an electric mixer, combine the butter and sugar; beat until light and fluffy.
• Add the egg yolks and blend well.
• Measure the milk into a cup and add the vanilla extract; set aside.
• Combine the dry ingredients in a separate bowl and stir to blend.
• Add about one-third of the flour mixture to the creamed mixture along with half of the milk and vanilla mixture; blend well. Repeat with another one-third of the flour mixture and the remaining milk and vanilla; blend well. Add the remaining flour mixture and beat until smooth.
• In a separate bowl with clean beaters, beat the egg whites until stiff; fold into the batter , mixing just until blended.
• Bake the layers at 375 F for 20 to 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean . Bake the rectangular cake at 350 F for 35 to 45 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

BAKERY THREE LAYER CAKE

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.

THREE LAYER CHOCOLATE CAKE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Grease and flour three 9-inch round baking pans.
• Mix cocoa with boiling water in small bowl; stir until smooth. Set aside to cool.
• Cream butter and sugar. Add eggs, one at a time beating well after each addition. Stir in vanilla. Gradually add cocoa mixture. Combine well.
• With wire whisk, combine flour, baking soda, and salt. Alternately add flour mixture with milk and sour cream to butter mixture. Beat until blended. Pour batter into pans.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool cake 10 minutes.
• Remove from pans to wire racks. Cool completely. Frost cake as desired.
• Serve and enjoy!

3 MILK CAKE OR TRES LECHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 9x13-inch baking pan.
• Beat 6 egg whites in a large bowl with an electric mixer until fluffy; set yolks aside. Gradually beat in sugar until mixture holds soft peaks. Beat in flour gradually, then beat in milk, reserved egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, beating in each ingredient thoroughly before adding the next. Pour batter into prepared baking pan.
• Bake in preheated oven until cake is browned and crusty on top, no more than 30 minutes. Let cake cool in pan for about 10 minutes before gently removing cake to finish cooling.
• Whisk sweetened condensed milk, evaporated milk, and half-and-half in a bowl. Pour half the 3-milk mixture into a pan deeper and longer than the cake. Lay the cake into the milk mixture. Use a fork to score deep lines into the top of the cake and pour remaining 3-milk mixture over cake, allowing the mixture to soak in.
• Beat cream cheese with 1 teaspoon vanilla extract in a bowl with electric mixer until soft and fluffy; gradually beat in cream until frosting is thick and spreadable. Spread over the cake.