BERRY LAYER CAKE
A blueberry-studded triple-decker cake is decorated with swirls and rosettes of frosting flavored with black raspberry jam, followed by a tumble of fresh berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 18
Steps:
- Cake: Preheat oven to 350 degrees. Butter three 10-inch round cake pans; line with parchment. Butter parchment, then dust with flour, tapping out excess. Whisk together milk, eggs, and vanilla seeds. In a separate bowl, toss together blueberries and cornstarch.
- In the bowl of a mixer fitted with the paddle attachment, beat together flour, sugar, baking powder, and salt on low speed until well combined. Continue beating while gradually adding butter until mixture is crumbly, about 3 minutes.
- Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 2 minutes. Slowly add remaining half of milk mixture, scraping down bowl as needed. Beat until incorporated, about 1 minute more. Remove bowl from mixer; fold in blueberries.
- Divide batter evenly between prepared pans, spreading to edges with a small offset spatula. Tap pans on counter to release any air bubbles. Bake, rotating pans halfway through, until a tester inserted in centers comes out clean and tops are lightly golden, about 30 minutes. Transfer pans to a wire rack; let cool completely. Turn cakes out of pans and remove parchment.
- Swiss Meringue Buttercream: Combine 1 1/2 cups sugar, 6 egg whites, and a pinch of salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch and feels completely smooth when rubbed between fingertips, 2 to 3 minutes.
- Transfer bowl to mixer fitted with the whisk attachment; whisk on low speed until foamy. Increase speed to medium-high until stiff, glossy peaks form and mixture has cooled completely, about 10 minutes. Reduce speed to medium-low; add 4 sticks butter, 2 tablespoons at a time, whisking until fully incorporated after each addition. (Don't worry if buttercream appears curdled after all of butter has been added; it will become smooth again with beating.) Whisk in 1 teaspoon vanilla.
- Switch to paddle attachment. Beat on low speed until air bubbles are eliminated, 3 to 5 minutes. Transfer to a large bowl, cover with plastic, and let stand at room temperature. Repeat process twice more with remaining ingredients, using the same amounts each time, then combining all three batches of buttercream in the large bowl and covering with plastic. Remove 2 cups buttercream; set aside.
- Fold jam into large bowl of buttercream. Add burgundy food color, a drop at a time, until desired color is reached.
- Assembly:Place a cake layer, bottom-side down, on a cake stand or serving platter. Spread about 1 1/2 cups buttercream over it; top with a second cake layer, bottom-side down, and another 1 1/2 cups buttercream. Finish with a third cake layer, bottom-side up. Evenly spread top and sides of cake with a 1/2-inch thickness of buttercream, smoothing with an offset spatula.
- Divide remaining buttercream among three bowls, then lighten each with some of the reserved 2 cups white buttercream, creating different shades. Transfer to pastry bags fitted with open and closed star tips in a variety of sizes. Pipe swirls and rosettes of buttercream on top of cake. Frosted cake can be refrigerated overnight; bring to room temperature and top with berries before serving.
BERRY LAYER MAGIC CAKE
This cake is truly magic. You make just one batter, but after baking you end up with three distinct layers of cake, fruit and custard.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 9 servings
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper leaving an overhang on 2 sides.
- Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.
- Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the salt and all but 2 tablespoons of the flour, mixing until completely combined.
- Heat the milk in a microwave safe bowl or measuring cup in the microwave until warm, about 1 minute. Slowly add the milk and vanilla to the egg yolk mixture, whisking constantly until well combined (the batter will be thin). Toss the berries with the reserved 2 tablespoons flour and gently stir into the mixture.
- Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared pan and gently smooth the top with a rubber spatula.
- Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.
- To serve, dust the top of the cake with confectioners' sugar. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped cream.
OLD-FASHIONED BERRY LAYER CAKE
You can assemble this showstopping dessert up to eight hours ahead of serving; leave off the last layer of cream and fruit, and refrigerate along with the partially assembled cake. Just before serving, top the cake with the remaining cream and berries, and garnish with the mint leaves. If you can't find beautiful small strawberries, halve or quarter larger ones.
Yield makes one 9-inch layer cake
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Butter two 9-by-2-inch round cake pans; set aside. Into a large bowl, sift together flour and cornstarch; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, combine the whole eggs, egg yolks, granulated sugar, salt, and 1 teaspoon vanilla extract. Beat on high speed until thick and pale (it should hold a ribbon-like trail on the surface when the whisk is raised), about 5 minutes; scrape down the sides of the bowl as needed.
- Add flour mixture to egg mixture. With mixer on low speed, beat until just combined. Add oil in a steady stream, mixing until just combined. Remove bowl from mixer. Using the whisk, fold mixture several times.
- Divide batter between pans, and smooth with an offset spatula. Bake, rotating pans halfway through, until the cakes are springy to the touch and a cake tester inserted in the centers comes out clean, about 30 minutes.
- Immediately invert cakes onto a wire rack. Then reinvert cakes, and let them cool completely, top sides up.
- In the bowl of an electric mixer fitted with the whisk attachment, combine cream, confectioners' sugar, and remaining teaspoon vanilla extract. Scrape in vanilla seeds, if using. Starting on low speed and gradually increasing to medium-high, whip until stiff peaks form, about 2 minutes.
- Using a serrated knife, trim the tops of the cakes to make level. Slice each cake in half horizontally into two layers. Place one of the bottom layers on a serving plate. Spread a quarter of the whipped cream over the layer; arrange a quarter of the mixed berries on top. Repeat with remaining cake layers, cream, and berries; garnish top with mint leaves, if using. Serve immediately; slice with a serrated knife.
OLD-FASHIONED YELLOW CAKE
This makes a perfect cake for a special dinner for two. I have made lots of cakes and this one is easy. There have been many suppers for two since our family has grown and flown the nest. -Diane Still, Monroe, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, cream shortening and sugar. Add egg; beat well. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on medium speed for two minutes. Pour into a 9x5-in. loaf pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Meanwhile, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil. Reduce heat; cook and stir for two minutes. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioners' sugar. Place pan in a bowl of ice water; stir until mixture reaches desired spreading consistency. Spread frosting over top of cake.
Nutrition Facts :
OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING
Reminiscent of a pound cake, this deliciously moist and buttery coffee cake is anything but dry! Between the cinnamon swirl layer and the generous amount of streusel topping, every bite is a perfect combination of flavor and texture. You can probably whip up this easy and affordable dessert without having to make a special trip to the store.
Provided by NicoleMcmom
Categories Coffee Cake
Time 1h35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
- Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
- Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
- Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
- Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
- Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.
Nutrition Facts : Calories 675.4 calories, Carbohydrate 97.6 g, Cholesterol 116.9 mg, Fat 28.3 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 19.3 g, Sodium 245.8 mg
MELT IN YOUR MOUTH BLUEBERRY CAKE
This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.
Provided by IRENED
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
- Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
- In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
- Bake for 50 minutes, or until cake tests done.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g
OLD-FASHIONED BERRY SHORTCAKE
This traditional shortcake is a classic for a reason -- just about everyone loves the play of tart, juicy berries, airy whipped cream, and layers of delicate cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; set aside. In a large bowl, sift together flour and cornstarch; set aside.
- In the bowl of an electric mixer fitted with whisk attachment, combine eggs, egg yolks, granulated sugar, salt, and 1 teaspoon vanilla. Beat on high speed until mixture is thick and holds a ribbonlike trail on the surface when you raise the whisk, about 5 minutes.
- Place reserved flour mixture on a large piece of parchment paper. Holding paper like a funnel, add flour mixture to egg mixture. With machine running on low speed, mix until just combined. In a steady stream, immediately add oil; mix until just combined. Remove bowl from mixer; detach the whisk. Using the whisk, fold mixture several times.
- Divide batter between pans. Bake cakes, rotating pans halfway through baking time, until the centers spring back when you touch them with your finger, about 30 minutes.
- Immediately turn cakes out onto a wire rack; let stand until completely cool.
- Combine cream, confectioners' sugar, and remaining teaspoon vanilla extract in clean mixer bowl. Scrape in vanilla seeds; reserve pod for another use. Starting on low speed and increasing to medium high, whip until stiff peaks form, about 2 minutes.
- Using a serrated knife, slice cakes in half; place one layer on a serving plate. Spread one-fourth of whipped cream over the layer; arrange strawberries on top. Repeat process with remaining layers, cream, and berries. Refrigerate until serving; garnish with mint.
GRANDMA'S BLACKBERRY CAKE
I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.
Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
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