These are the recipes we used for our Cake challenge! The lemon cake recipe was doubled. That was a mistake we should have just made 2 separate, cakes because doubling it cause it to cook for too long and then it became dense and dry. The red velvet was over baked because the pan was too full, next time we will be careful with the amount of batter we make. Click Read More to read the rest!
Lemon Cake Recipe
Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
Directions
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Recipe Derived from: http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe.html?oc=linkback
We also made raspberry jam filling!
Ingredients:
Directions
Recipe Derived from: http://www.grouprecipes.com/75505/homemade-raspberry-filling.html
Photo courtesy of: http://ribbitsandtiaras.com/2013/02/25/raspberry-filling-for-hamantashen/
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
Directions
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Recipe Derived from: http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe.html?oc=linkback
We also made raspberry jam filling!
Ingredients:
- 12 ounce packages of frozen raspberries (not packed in syrup)
- 1 1/3 cups water
- 1 1/2-2 cups granulated sugar (or to taste. 2 cups will be pretty sweet)
- 2 T of lemon juice (optional)
- 5-6 T of cornstarch dissolved in 1/2 cup of water
Directions
- In a saucepan combine the raspberries, water, sugar, and lemon juice.
- Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down.
- Dissolve the cornstarch in 1/2 cup of water.
- Whisk the slurry into the raspberry mixture.
- Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally.
- Remove from heat and cool completely, stirring every once in a while.
Recipe Derived from: http://www.grouprecipes.com/75505/homemade-raspberry-filling.html
Photo courtesy of: http://ribbitsandtiaras.com/2013/02/25/raspberry-filling-for-hamantashen/
Chocolate Cake Recipe
Ingredients
Directions
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Buttercream Recipe
Ingredients
Directions
Recipe and photo Courtesy of: http://www.tasteofhome.com/recipes/easy-vanilla-buttercream-frosting#ixzz3NJnLSxDd
- 1/2 cup butter, softened
- 4-1/2 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 5 to 6 tablespoons 2% milk
Directions
- In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.
Recipe and photo Courtesy of: http://www.tasteofhome.com/recipes/easy-vanilla-buttercream-frosting#ixzz3NJnLSxDd
Full * Red Velvet Recipe
Ingredients: * we halved this recipe because we were making a small cake
Recipe and photo courtesy of : http://www.chow.com/recipes/29310-red-velvet-cake
- 2 3/4 cups plus 1 tablespoon siftedcake flour or 2 1/2 cups sifted all-purpose flour, plus more for coating the pans
- 2 teaspoons fine salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 cup natural unsweetened cocoa powder
- 2 tablespoons (1 [1-ounce] bottle) red food coloring
- 1 1/2 tablespoons water
- 2 sticks (8 ounces) unsalted butter, at room temperature, plus more for coating the pans
- 2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup buttermilk
- Heat the oven to 350°F. Coat 2 (9-inch) round cake pans generously with butter, then flour, tapping out any excess flour; set aside.
- Sift the measured flour, salt, baking powder, and baking soda together twice; set aside. Whisk the cocoa, food coloring, and water in a small bowl until smooth; set aside.
- Beat the measured butter in a large bowl using an electric mixer (or in the bowl of a stand mixer fitted with a paddle attachment) on medium speed until creamy, about 30 seconds. Add the sugar, 1/4 cup at a time, beating about 15 seconds after each addition and scraping down the sides of the bowl as necessary, until the mixture has lightened in color and become fluffy, about 2 minutes. Add the eggs one at a time, the vanilla, and the orange zest (if using), beating 15 seconds after each addition. Scrape down the sides of the bowl. Add the red cocoa mixture and mix until evenly incorporated.
- On low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture, until just incorporated. Once all the ingredients are incorporated, beat the batter 10 to 12 strokes with a spoon or spatula if using cake flour, 2 to 3 strokes if using all-purpose flour. (Do not overwork the batter, as this will make the cake tough.)
- Divide the batter between the cake pans and spread the tops evenly with the spoon or spatula. Bake until a cake tester or toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let the cakes cool in their pans on a rack for 10 minutes. Slide a thin paring knife around the edges and invert the cakes onto the rack to cool completely, at least 1 hour
Recipe and photo courtesy of : http://www.chow.com/recipes/29310-red-velvet-cake
Cream Cheese Icing
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter or margarine, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups)
Directions:
Photo and Recipe courtesy of: http://www.kraftrecipes.com/recipes/classic-cream-cheese-frosting-50972.aspx
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter or margarine, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups)
Directions:
- Beat cream cheese, butter and vanilla in large bowl with mixer until blended.
- Add sugar gradually, beating after each addition until blended.
Photo and Recipe courtesy of: http://www.kraftrecipes.com/recipes/classic-cream-cheese-frosting-50972.aspx