Double Decker Cake Recipes

ULTIMATE LAYERED COOKIE CAKE

Steps:

• Preheat oven to 350°F. Place a circle of parchment paper into the bottom of a 9 inch cake pan and grease the sides. You could also use a 9 inch springform pan.
• Cream butter and sugar together until light and fluffy, about 3-4 minutes.
• Mix in egg and vanilla extract.
• Add flour, cocoa, baking soda and salt and mix until well combined.
• Stir in chocolate chips. Dough will be thick.
• Press the dough into an even layer in the bottom of the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
• Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.
• Place a circle of parchment paper into the bottom of a 9 inch cake pan and grease the sides. You could also use a 9 inch springform pan.
• Cream butter and sugar together until light and fluffy, about 3-4 minutes.
• Mix in egg and vanilla extract.
• Add flour, cornstarch, baking soda and salt and mix until well combined.
• Stir in chocolate chips. Dough will be thick.
• Press the dough into an even layer in the bottom of the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
• Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.
• Place a circle of parchment paper into the bottom of a 9 inch cake pan and grease the sides. You could also use a 9 inch springform pan.
• Cream butter and sugar together until light and fluffy, about 3-4 minutes.
• Mix in egg and vanilla extract.
• Add flour, cake mix and salt and mix until well combined.
• Stir in sprinkles and chocolate chips. Dough will be thick.
• Press the dough into an even layer in the bottom of the cake pan. Bake for 20-22 minutes or until the edges are slightly golden.
• Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.
• Beat the shortening and butter until smooth.
• Slowly add 3 cups of powdered sugar. Mix until combined.
• Mix in the vanilla extract and 1 tbsp water.
• Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.
• Use a large serrated knife to remove the edges of the middle and bottom cookie layers, if needed. Sometimes the centers of the cookies fall a bit and it can be good to cut off the edges, so that the layers are even.
• Place bottom cookie on your cake plate.
• Top cookie with icing. I used my Ateco 844 icing tip to pipe a nice, thick layer.
• Top icing with next cookie, then add another layer of icing.
• Add last layer of cookie, then finish off by piping icing around the edges and adding sprinkles.

DOUBLE DECKER CAKE

Steps:

• Method.
• Preheat oven to 180 deg Celsius.
• Grease and flour a 28 cm round cake tin.
• For the chocolate cake base: Beat egg yolks with vanilla for 5 mins and add sugar and butter and wisk till smooth. Add flour and cocoa pdr and mix with a wodden spatula. You may add all or part of the one cup milk depending on the consistancy of the batter. Pour into the tin and bake @ 180 deg c for bt 40 minutes.
• For the white cake: Beat the eggwhites for 5 mins add sugar, vinegar and vanilla and beat for 2 mins until soft peaks form. Pour over the white cake mix on top of the chocolate cake and again bake for another 30 mins until top is golden brown. leave to cool.
• For Topping Sauce: In a pan heat all ingredients together stirring contnuously for 5 minutes pour this hot sauce over the cake and serve.

DOUBLE DECKER PUMPKIN PIE YOGURT COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease 10-inch fluted tube cake pan with shortening; lightly flour.
• In large bowl, beat 1 1/3 cups sugar and the eggs with electric mixer on medium speed until slightly frothy. Add melted butter, 1 teaspoon vanilla and the yogurt; stir with spoon to combine.
• In medium bowl, stir together flour, baking powder and salt with whisk. Stir dry ingredients into wet ingredients just until combined.
• In small bowl, stir together Streusel ingredients.
• Pour one-third of cake batter into pan. Sprinkle with one-third of streusel mixture. Repeat layers 2 more times.
• Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Place serving plate upside down over pan; invert plate and pan. Remove pan. Cool completely, about 1 hour.
• In another small bowl, stir together powdered sugar and enough milk to form a thick Glaze. Pour glaze over completely cooled cake. Let stand until glaze is set before cutting into slices.

DOUBLE-DECKER CHOCOLATE AND CHERRY-RASPBERRY BIRTHDAY PIE

Steps:

• Make the crust:
• Coat springform pans with nonstick spray and line bottoms with parchment paper.
• On a lightly floured surface, roll one large disc of dough to a 15" round; keep remaining dough chilled. Roll dough loosely around rolling pin, then unfurl it into one of the prepared pans. Gently lift and settle dough into bottom and up sides of pan. Trim any excess dough with scissors, leaving a 1/4" overhang, and transfer to refrigerator. Repeat with second large disc of dough and remaining pan. Chill at least 30 minutes.
• On a lightly floured piece of parchment, roll out smaller discs of dough to 12" rounds. Transfer on parchment to a rimmed baking sheet. Chill at least 30 minutes.
• Make the cherry-raspberry pie filling:
• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 8 minutes. Let cool slightly, then coarsely chop.
• Mix walnuts, cherries, raspberries, granulated sugar, cornstarch, vanilla, and salt in a large bowl until well combined.
• Make the chocolate pie filling:
• Blend granulated sugar and cocoa powder in a food processor until smooth, about 1 minute. Add eggs, butter, evaporated milk, and salt; process until well combined, another 1-2 minutes.
• Assemble the pies:
• Whisk egg and milk in a small bowl; set aside. Remove springform pans from refrigerator. Fill one crust with cherry-raspberry filling and the other with chocolate filling. Let thaw 5 minutes.
• Brush edges of pie with egg wash, reserving any excess. Carefully top one pie with one smaller dough round, pulling it taught across the top and pressing the top and bottom crusts together to seal. Trim top crust to leave a 1/8" overhang, pinching excess dough together to seal. Repeat with second pie.
• Brush top of cherry-raspberry pie with remaining egg wash. Using a sharp knife, cut several thin vents on surface of both pies. Chill 30 minutes.
• Preheat oven to 400°F. Cover 2 rimmed baking sheets with foil. Transfer pies to sheets and bake until crusts are light golden, about 25 minutes. Rotate trays in oven, reduce temperature to 350°F, and bake until crusts are deep golden brown, 25 minutes more; cover crusts with foil or a pie shield if they begin to darken too much. Carefully transfer pies to a wire rack and let cool 30 minutes. Transfer pies to refrigerator and chill at least 4 hours or up to overnight.
• Make the Royal Icing:
• Beat egg whites and powdered sugar on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment until white, thickened, and tripled in volume, about 5 minutes.
• Transfer one-third of the icing to a medium bowl. Whip with a spatula, adding water by the teaspoonful, until icing no longer holds a peak but folds back on itself. Fit pastry bag with circle tip, then transfer Royal Icing to bag.
• Add cream to remaining icing and continue whipping on medium-high speed until thick, about 5 minutes. Chill both icings at least 5 minutes.
• Assemble the Birthday Pie:
• Carefully remove pies from springform pans, trimming top edges of chocolate pie crust with a serrated knife to flatten if needed. Place chocolate pie on a cake stand or pie plate and pipe a thick ring of Royal Icing along top edge of pie. Pour cream-icing mixture into the center and evenly spread with the back of a spoon. Place cherry-raspberry pie on top and decorate with remaining Royal Icing. Chill at least 2 hours.
• To serve, bring pie to room temperature for 15 minutes, then slice with serrated knife.
• Do Ahead
• Pies can be baked 3 days ahead; loosely cover with foil and chill.