Stir in the coffee liqueur and vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk mixture, beginning and ending with the flour mixture.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
Invert the cake onto a wire rack to cool completely.
In a medium bowl, whisk the mascarpone cheese, heavy cream, sugar, and coffee liqueur together until smooth and creamy.
Once the cake has cooled, cut it into two layers.
Spread the Tiramisu filling over the bottom layer of the cake, then place the top layer on the filling.
In a small bowl, whisk the heavy cream, sugar, and espresso powder together until soft peaks form.
Spread the whipped cream over the top of the cake, then dust with cocoa powder.
Chill the Tiramisu Cake in the refrigerator for at least 2 hours before serving.
Enjoy your delicious Tiramisu Cake, which is perfect for any occasion and sure to impress your guests!
09 German chocolate cake
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2 cups all-purpose flour
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2 cups granulated sugar
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3/4 cup unsweetened cocoa powder
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2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1 teaspoon salt
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1 cup buttermilk
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1/2 cup vegetable oil
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2 large eggs
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2 teaspoons vanilla extract
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1 cup hot water
Ingredients:
For the German Chocolate Frosting:
•
1 cup evaporated milk
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1 cup granulated sugar
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3 large egg yolks
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1/2 cup unsalted butter
For the cake:
•
1 teaspoon vanilla extract
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1 1/3 cups sweetened shredded coconut
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1 cup chopped pecans
09 Instructions:
Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the bowl and beat with an electric mixer on low speed until just combined.
Increase the mixer speed to high and beat for 2 minutes.
Stir in the hot water.
Divide the batter evenly between the three prepared cake pans.
Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10-15 minutes.
Invert the cakes onto wire racks to cool completely.
In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, butter, and vanilla extract.
Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans.
Let the German Chocolate Frosting cool to room temperature before assembling the cake.
Place one cake layer on a serving plate and spread a layer of the frosting on top.
Add the second cake layer on top of the frosting and spread another layer of the frosting on top.
Add the final cake layer on top of the frosting and spread the remaining frosting on top.
Chill the German Chocolate Cake in the refrigerator for at least 2 hours before serving.
Enjoy your delicious German Chocolate Cake,
which is perfect for any special occasion and is sure to impress your guests!
10 Lemon cake
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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1 1/2 cups granulated sugar
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3 large eggs
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1/2 cup vegetable oil
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1 tablespoon lemon zest
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1/4 cup fresh lemon juice
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1/2 cup buttermilk
Ingredients:
For the lemon glaze:
•
1/2 cup granulated sugar
•
1/2 cup fresh lemon juice
For the cake:
10 Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, until well combined.
Mix in the vegetable oil, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until everything is just combined.
Pour the batter into the prepared baking pan.
Bake the cake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the lemon glaze by whisking together the granulated sugar and lemon juice in a small saucepan.
Heat the saucepan over medium heat, stirring constantly, until the sugar has dissolved and the mixture has thickened slightly.
Once the cake is finished baking, remove it from the oven and let it cool in the pan for 10-15 minutes.
Prick the surface of the cake all over with a fork and then pour the lemon glaze over the cake.
Let the cake cool completely in the pan before serving.
Enjoy your delicious Lemon Cake, which is perfect for any occasion and is sure to be a hit with anyone who loves the tangy flavor of lemon!
11 Black forest cake
For the whipped cream frosting:
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3 cups heavy cream, chilled
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1/2 cup powdered sugar
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1 tsp vanilla extract
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1 3/4 cups all-purpose flour
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2 cups granulated sugar
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3/4 cup unsweetened cocoa powder
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2 tsp baking soda
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1 tsp baking powder
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1 tsp salt
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1 cup buttermilk
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1/2 cup vegetable oil
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2 large eggs
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2 tsp vanilla extract
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1 cup hot water
Ingredients:
For the cherry filling:
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2 cans of cherry pie filling
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1/4 cup cherry liqueur (optional)
For the chocolate cake:
For decoration:
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Chocolate shavings
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Maraschino cherries
11 Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix on medium speed for 2-3 minutes.
Slowly pour in the hot water while mixing on low speed. Mix until just combined.
Divide the batter evenly between the two prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cakes from the oven and let them cool completely in the pans.
Once the cakes have cooled, level the tops with a serrated knife or a cake leveler.
To make the cherry filling, mix the cherry pie filling with the cherry liqueur (if using).
To make the whipped cream frosting, beat the heavy cream, powdered sugar, and vanilla extract together in a large mixing bowl until stiff peaks form.
To assemble the cake, place one cake layer on a serving platter.
Spread a layer of cherry filling over the cake layer, leaving about 1/2 inch around the edge.
Add a layer of whipped cream frosting over the cherry filling.
Top with the second cake layer.
Frost the entire cake with the remaining whipped cream frosting.