3 Layer Fluffy Cake Recipes

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.

LIGHT AND FLUFFY YELLOW CAKE

Steps:

• Preheat oven to 350 degrees. Butter and line two 9-inch round cake pans with parchment. Butter parchment, then flour pans, tapping out excess. Set aside.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs yolks one at a time, mixing well after each addition. Add vanilla and mix, scraping down sides of bowl. On low speed, add the flour mixture in three batches, alternating with two batches of buttermilk. Fold in egg whites. Stir with a rubber spatula until the batter is evenly blended.
• Divide batter between pans. Smooth the top of each layer with a small offset spatula.
• Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes.
• Remove from oven and let cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cakes from pans. Peel off parchment from cakes. Reinvert and let cool completely on racks.

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.

3 LAYER FLUFFY CAKE

Steps:

• : Preheat oven to 350 degrees Butter and flour Butter & flour two - 8 inch round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper. While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes). In a mixing bowl sift or whisk together the flour, baking powder, and salt. In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate. Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 20 - 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour.