Great double layer cake recipe - NO CHOCOLATE?

Cake Batter

1 cup unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 1/2 cups self rising flour

1 1/4 cups all-purpose flour

1 cup milk

1 teaspoon vanilla

Buttercream Frosting

1 cup unsalted butter, very soft

8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla

Preheat oven to 350°.

Grease and lightly flour two 9 inch round cake pans, then line the bottoms with waxed paper.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.

Add the sugar gradually and beat until fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition.

Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.

Divide batter between the cake pans.

Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.

Let cakes cool in the pans for 10 minutes.

Remove from pans and cool completely on wire rack.

before icing.

When cake has cooled, ice between the layers, then ice top and sides of cake.

To make the icing - place the butter in a large mixing bowl.

Add 4 cups of the sugar and then the milk and vanilla.

Beat until smooth and creamy.

Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).

If desired, add a few drops of food coloring and mix thoroughly.

Use and store icing at room temperature, as icing will set if chilled.

Can store in an airtight container for up to three days.

Victoria Sponge Cake

by David Myers and Simon King

Ingredients

For the cake

250g/9oz unsalted butter, plus extra for greasing

250g/9oz golden caster sugar

7 free-range eggs

1 tsp vanilla extract

400g/14oz self-raising flour

For the butter cream

250g/9oz icing sugar

125g/4oz unsalted butter, softened

2 tsp hot water

1 tsp ground cinnamon

To serve

250g/9oz good raspberry jam

icing sugar, for dusting

Method

1. Preheat the oven to 180C/360F/Gas 4.

2. For the cake, grease two 23cm/9in spring-form cake tins and line with baking parchment.

3. Whisk the butter and the sugar in a bowl, using an electric whisk, until light and creamy for about five minutes(the mixture should be almost white in colour).

4. Add the eggs, one at a time, beating constantly until completely combined before adding the next egg. If the mixture starts to curdle you can rescue it by sprinkling in a tablespoon or so of the flour.

5. Add the vanilla extract and fold in the flour.

6. Divide the mixture between the two cake tins and place into the oven to bake for 25-30 minutes, or until completely cooked through. Test the cake is cooked by inserting a metal skewer into the centre of the cake. If it comes out clean the cake is cooked.

7. Remove from the oven and leave to cool for five minutes, then remove the cakes from the tins and leave to cool on a wire rack.

8. Meanwhile, for the butter cream, place the icing sugar, softened butter and hot water into a clean bowl. Mix well until completely combined and creamy.

9. Add the cinnamon and mix well.

10. To serve, trim the top off one of the cakes to make a level surface.

11. Spread the raspberry jam over the top of the levelled cake surface, then cover the jam with a layer of the butter cream.

12. Sandwich the second cake on the top and press down lightly.

13. Dust the top of the cake with icing sugar and serve in generous slices.

Spiced Pear cake

4 cups peeled, cored and chopped pears

2 cups white sugar

3 cups sifted all-purpose flour

1 teaspoon salt

1 1/2 teaspoons baking soda

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

4 egg whites

2/3 cup canola oil

1 cup chopped pecans

Combine the pears sugar, and spices. Let stand for one hour.

Preheat oven to 350 degrees F

Spray 2-9 inch round pan with non-stick cooking spray.

Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.

In a seperate bowl Stir the flour, salt, baking soda. Stir in the pear mixture.

Pour batter into the prepared pan.

Bake at 350 degrees F for 30 minutes, it is finished when a toothpick inserted in the middle comes out clean.

Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.

Icing

1 can of prepared cream cheese icing

2 drops pure vanilla extract

1/4 sweet butter softened

1 Tbsp Molasses

Whip with a hand mixer until fluffy.

Ice cake when cooled

Raspberry Walnut Torte

This fabulous cake will be an instant hit with your guests. Store it in the refrigerator, but remove it about half an hour before serving so the texture is perfect. See the note at the bottom of the recipe for an easier version.

Prep Time: 45 minutes

Cook Time: 30 minutes

Ingredients:

1-3/4 cups flour

2 tsp. baking powder

1/4 tsp. salt

1 cup ground walnuts

1-1/2 cups whipping cream

1-1/2 cups sugar

2 tsp. vanilla

3 eggs

8 oz. pkg. cream cheese, softened

1/4 cup butter, softened

4 cups powdered sugar

1/2 cup whipping cream

1/8 tsp. salt

2 tsp. vanilla

12 oz. jar seedless raspberry preserves

Preparation:

Preheat oven to 350 degrees F. In medium bowl, combine flour, baking powder, salt, and ground walnuts. Stir well with wire whisk to mix. In a small bowl, beat the whipping cream until stiff peaks form and set aside. In large bowl, using same beaters, beat together sugar, vanilla and eggs for 5 minutes at highest speed, until light and fluffy.

Alternately fold dry ingredients and the whipped cream into the egg mixture. Begin and end with the flour mixture, and treat the batter very carefully.

Grease and flour 2 9" round cake pans line bottoms with waxed paper. Pour the batter evenly into the pans. Bake at 350 degrees for 25-30 minutes or until top springs back when touched, and cake layers begin to pull away from edges of pan. Cool 15 minutes, then remove layers from pans, peel off waxed paper, and cool completely.

In large bowl, combine cream cheese, butter, powdered sugar, 1/2 cup whipping cream, 1/8 tsp. salt and 2 tsp. vanilla until light and fluffy, scraping sides of bowl often. You may need to add a bit more powdered sugar or cream as needed to get a light and fluffy frosting consistency.

Now split each layer of the cake in half. To do this, place toothpicks around each layer, sticking out around the edge, to mark the halfway point. Using a serrated knife, carefully cut the cake layers in half. You will then have four layers. Here´s a new trick I learned from Martha (you know who I mean!). To transfer the delicate layers, carefully slide a very thin cookie sheet, without edges, in between the cut layers. Then slide it onto the serving plate.

Place the bottom half of one layer on the serving place and spread with 1 cup frosting. Top with top half of that cake layer and spread with 1/2 cup raspberry preserves. Repeat with third and four layers, topping with frosting and raspberry preserves, respectively, reassembling the layers back in their original form. Then frost the sides of the cake with the remaining frosting. If you like, you can pipe frosting in a decorative pattern on top of the preserves that top the cake. Store in refrigerator.

Note:

Okay, now that you are thoroughly threatened by this recipe, there is an easier way! Don´t cut the cake layers in half. Simply put the two layers together with about 1/2 cup of raspberry preserves, then frost top and sides with the cream cheese frosting - pile it on. You'll still have a wonderful cake, with less work.

Or, you can make a two-layer white cake using any white cake mix. Let the layers cool completely, then slice the layers in half and layer as directed, or simply fill and frost the two layers.

How about a spice cake? :)

Ing:

*1/4 cup butter

*2 eggs

*2 cups all-purpose flour

*1 1/2 tsp baking powder

*1 tsp ground cinnamon

*1/2 tsp baking soda

*1/4 tsp ground nutmeg

*1/4 ground cloves

*1/4 ground ginger

*1/4 cup shortening

*1 1/2 cups sugar

*1/2 tsp vanilla

*1/4 cup buttermilk

*1 cup applesauce

Dir:

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two round cake pans & set aside. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, nutmeg, cloves and ginger; set aside.

2. Preheat oven to 350-deg F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs one at a time, beating well after each addition. Alternately add flour mixture, applesauce and buttermilk to butter mixture, beating on low speed after each addition just until combined. Spread into prepared pans.

3. Bake for 30-35 minutes, or until a wooden toothpick inserted near center comes out clean. Cool layers (in pan) on wire rack for 10 minutes, invert. Cool thoroughly on wire racks. Assemble & frost.

Frosting:

Ing:

*1/2 cup butter

*1 cup packed brown sugar

*1/4 cup milk

*1 tsp vanilla

*3 1/2 cups powdered sugar

Dir:

1. In a medium saucepan melt butter; stir in brown sugar. Cook and stir over medium heat until bubbly. Remove from heat; add milk and vanilla. Beat vigorously with a wooden spoon until smooth. Add powdered sugar; beat by hand about 5 minutes, or until frosting reaches spreading consistency. You may need to double this recipe in order to frost a double-layered cake.