Add additional milk if the frosting seems too stiff to spread. Add the confectioners' sugar, vanilla extract, and 2 tablespoons of the milk, and beat until fluffy. To make the filling: Beat the butter and salt until smooth. Place one vanilla layer on a serving plate. Gradually add the water, beating until smooth.īake the cake for about 35 minutes, or until a cake tester inserted into the center comes out clean.ĭivide the cooled cakes in half horizontally, to make four round layers. To make the chocolate cake: Whisk together the dry ingredients.Īdd the eggs, oil, and vanilla, beating until smooth. Remove the cake from the oven, and after 10 minutes turn it out of the pan onto a rack to cool. Pour the batter into one of the prepared pans.īake the cake for 30 to 35 minutes, until the cake is beginning to brown on top. Gently mix in the flour in three parts, alternating with the cream and starting and ending with the flour. Stir in the salt, baking powder, and vanilla Gradually add the vegetable oil, beating all the while. To make the vanilla cake: Beat the eggs and sugar until smooth. If desired, line with parchment, and grease the parchment this will ensure the cakes turn out intact. Lightly grease two 9" x 2" round cake pans: one for the vanilla cake, one for the chocolate. Finish the top of the cake with an even layer of frosting, leaving the sides of the cake untouched.Preheat the oven to 350☏. Spread an even layer of vanilla frosting on top.įor the third and fourth layers, repeat the steps for the first 2 layers. Spread an even layer of vanilla frosting on top.įor the second layer: Place the largest chocolate cake ring on top of the first frosted layer of cake, place the second largest yellow cake ring inside of the of the chocolate ring, then place the smallest chocolate round inside of the yellow cake ring. (This will give you 2 rings and 1 round per cake)įor the first layer: Place the largest yellow cake ring on your desired cake plate, place the second largest chocolate cake ring inside of the yellow cake ring, then place the smallest yellow cake round inside of the chocolate cake ring. To assemble checkerboard cake: To each cake, using a 5.5-inch round cookie cutter, cut out 1 ring, place a 2.5-inch round cookie cutter on the inside of the 5.5-inch ring to cut out a 2nd round. Add the heavy cream and vanilla bean seeds and continue to beat for 1 more minute. Let cool on a wire baking rack for 30 minutes.įor the vanilla frosting: In the bowl of a stand mixer fitted with a whisk attachment, add the confectioners' sugar and butter and mix on low speed for 1 minute until combined, then increase the speed to medium and beat until fluffy, another 3 minutes. Place all 4 cake pans in the oven and bake until a toothpick inserted in the center of each comes out clean, 30 to 35 minutes. Pour the chocolate cake batter into the remaining 2 cake pans. Combine the chocolate paste with the remaining cake batter and mix until evenly combined. ![]() To make the chocolate batter, add the cocoa and hot water to a small bowl and mix to make a paste. Pour half of the batter into 2 of the prepared cake pans, reserving half to make into chocolate cake batter. And the vanilla extract and beat for 1 more minute. Add the milk and remaining 2 cups flour, alternating back and forth. Add the baking powder, salt and 1 cup of the flour and continue to beat. Add the eggs one at a time, beating to incorporate them. In a stand mixer fitted with a whisk attachment, add the granulated sugar and butter and cream together until combined, about 2 minutes. Prepare four 9-inch cake pans with the nonstick cooking spray and dust with flour. For the vanilla and chocolate cakes: Preheat the oven to 350 degrees F.
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