2 layer cake

This heavenly blueberry chocolate cake is made with fresh blueberries. A simple, yet impressive cake that will wow your family and friends!

Blueberry Chocolate Cake

(60 g / 2 oz) unsweetened cocoa powder

/7 oz) all purpose flour

(150 grams) sugar

(150 grams) light brown sugar

baking soda

baking powder

salt

eggs,

buttermilk (125 milliliters) (or use regular milk mixed with ½ tablespoon of vinegar)

(60 milliliters) light vegetable oil

blueberries

sugar

cornstarch

lemon juice

(60 milliliters) water

17.6 oz (500 grams) full fat cream cheese,

¾ cup (170 grams) unsalted butter,

(300 g / 10.5 oz) powdered sugar

vanilla

(about 45 grams) blueberry sauce (from above)

Preheat the oven to 350℉/180℃. Butter two 8 inch pans and dust with cocoa powder. Then line the bottoms with parchment paper. Set aside.

In a small bowl, whisk the cocoa powder and the coffee (or hot water) together. Set it aside to cool.

In a large bowl, whisk together the flour, the granulated sugar, the brown sugar, the salt, the baking powder, and the baking soda.

In another bowl, whisk together the cooled cocoa/coffee mixture, the buttermilk, the eggs and the oil.

Pour the wet ingredients into the flour mixture all at once, and whisk to combine. The batter will be thin (see the pictures in the post).

Distribute the batter evenly among the pans and bake for about 40 minutes, or until a toothpick inserted in the middle comes out clean.

When the cakes are done, remove them from the oven and let them cool in the pans for about half an hour. Then run a knife around the edges and flip the pans over to release the cakes.

Remove the parchment paper and let the cakes cool completely on a wire rack before frosting.

If you want to trim the tops of the cakes, put them in the refrigerator for at least half an hour first. The colder they are, the easier they&#39;ll be to trim.

Make the cake layers

In a small saucepan, whisk together the sugar and cornstarch (this will help remove any lumps).

Add the water and whisk together until it&#39;s smooth.

Add the blueberries and lemon juice and cook over medium heat, stirring constantly.

Bring to a boil and smash a few blueberries as they become softer. Cook the sauce until it thickens, about 2-3 minutes.

Remove from the heat and let it cool to room temperature. You can also put it in the refrigerator to cool it down faster.

Make the blueberry sauce

Beat the butter on high speed until it&#39;s light and fluffy.

Gradually add the powdered sugar in 3 batches. Beat on high for a few minutes until the mixture is smooth, scraping the sides of the bowl a few times.

Add the cream cheese and vanilla and beat until it&#39;s just combined and smooth.

Add ¼ cup of the blueberry sauce from above and beat until it&#39;s just combined. Don&#39;t overmix it or it could get runny. Reserve the remaining blueberry sauce to decorate the cake.

This frosting is softish, but if you want it a bit thicker, you can add more powdered sugar.

Make the blueberry cream cheese frosting

Place a cake layer on a cake stand or serving plate. Add half of the frosting on top and smooth it out. (If you want, you could add some blueberry sauce on top.)

Place the second cake layer on top of the frosting. Add the remaining frosting on top and smooth it out evenly.

Add the remaining blueberry sauce on top and swirl it into the frosting using the back of a spoon or an offset spatula.

Add some more fresh blueberries on top.

Enjoy!

Assemble and decorate the cake

This simple step by step tutorial answers all your questions about how to bake, fill, stack, and decorate a two tier cake from start to finish! It’s not as hard as you think!

How to Bake and Stack a Two Tier Cake

eggs (large)

vegetable oil

brown sugar

all purpose flour

tsp baking powder

tsp kosher salt

milk

tsp vanilla extract

Preheat your oven to 350° F and spray 3 8 inch round cake pans and 3 6&quot; round cake pans with baking spray or line with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl- combine eggs, yolk, oil, and sugars and mix well until combined.

Combine the flour, baking soda and salt in a bowl and slowly add to the mixture on low speed.

Slowly add in milk, and vanilla and continue mixing until a smooth batter forms, about 1-2 minutes.

Evenly pour the batter into the pans and bake for 28-30 mins for the 6&quot; and 35- 40 mins for the 8&quot; The cake is done when a toothpick is inserted and comes out clean and when the edges are pulling away from the sides and are golden brown.

Bake the cake

Using the cake leveler or a long serrated knife, level off the cakes so they have a flat top.

Place a 10&quot; cake board on the turntable, and a dab 1 tsp of buttercream in the middle and smooth it out. Place the 8&quot; cake board on top and press it to stick to the 10&quot; board. Smooth 1 tbsp buttercream on top of the 8&quot; cake board, then place your first 8&quot; cake layer on top.

Using either a piping bag with a round tip or an offset spatula, place down 1/4 cup of buttercream on top of the cake, starting in the middle and smoothing to the outside. Leave 1/2&quot; from the sides so it doesn&#039;t overflow over the cake. If using a piping bag, pipe a border around the cake and then fill the middle.

Take the next 8&quot; cake layer and turn it upside down so that the bottom is now the top. Place it on top of the filling. The cut side down should be on top of the buttercream. Repeat the process of filling the cake layer with buttercream and topping it with the last 8&quot; cake layer.

Using the offset spatula, and the turntable frost the entire cake (spinning as you go) from bottom to top for a light crumb coat. Place in the freezer for 15 minutes to seal in the crumbs.

Fill and frost the 8&quot; layer

Repeat the same steps as above for filling and frosting the 6&quot; layer. Start by spreading 1/2 tbsp frosting over the 6&quot; cake board and end by putting the cake in the freezer for 15 minutes. You should now have 1, 8&quot; cake layer, and 1, 6&quot; cake layer

Fill and frost the 6&quot; layer

Using the offset spatula again, frost both of the entire cakes using more buttercream this time. When the cake is mostly covered with buttercream, switch to the bench scraper and smooth out the sides and tops of the cakes. Don&#039;t worry if it isn&#039;t perfect.

Fill your water bottle with clean water and lightly spray one cake at a time on the turn table. Using the bench scraper again, smooth out any cracks. Repeat for the second cake.

Top coat frosting

Using bubble tea straws or wooden dowels place 4 straws in a square shape in the center of the 8&quot; cake making sure that they are being placed under where the 6&quot; cake will be. Push each straw into the cake, then mark the straw where it hits flush with the cake and cut off the rest of the straw. The straws should be the same height as the 8&quot; cake or a little under, just not higher.

Spread a thin layer of buttercream over the straws.

Using the offset spatula, lift the bottom of the 6&quot; cake and hold it with 2 hands from the bottom. Center it above the 8&quot;cake, get as close as you can and drop it into place on top of the 8&quot; cake and straws.

Continue decorating as you please! YOU DID IT!

Stacking

Each bite of this Cinnamon Sugar Cake is perfectly sweet, soft, and oh-so comforting! There’s no combo quite like cinnamon and sugar, and this easy cake recipe balances the warm notes of cinnamon perfectly with the sweetness of sugar. 

Cinnamon Cake

all-purpose flour

cinnamon

eggs

unsalted butter, softened (2 sticks)

vanilla extract

sour cream

confectioners' sugar

whipping cream or whole milk

Tablespoon cinnamon-sugar (sprinkle on top of cake)

Preheat oven to 350°F. To easily remove the cake from the pan and reduce possible crumbs, put a circular piece of parchment at the bottom of the pan.  You can trace the pan on the parchment and then cut it out and place it inside the pan the two 9-inch round baking pans and then spray non-stick baking spray. Set aside.

In a medium bowl, mix flour, baking powder, baking soda, salt and ground cinnamon. Set aside.

In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream and beat until smooth.

Divide batter evenly into prepared baking pans.&nbsp;Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.&nbsp;Allow cake to cool before frosting.

Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.

Add powdered sugar, milk, ground cinnamon and vanilla extract. Increase to high speed and beat for 3 minutes or until smooth.

Spread the frosting between layers and over top and sides of cake. Sprinkle with cinnamon-sugar.

MAKE THE FROSTING:

This delicious strawberry cake with coconut combines fresh strawberries and a luscious, creamy coconut buttercream frosting.

Easy Strawberry Cake with Coconut Buttercream

strawberries,

sugar (15 grams)

flour (312 grams)

½ tsp baking powder

¼ tsp baking soda

vegetable oil (80 milliliters)

sugar (300 grams)

strawberry reduction from above, cooled (125 grams)

buttermilk (125 ml) ((or make sour milk vinegar

pink or red food gel coloring (optional)

unsalted butter softened to room temperature (340 grams)

sugar (360 grams)

¼ tsp coconut extract (or adjust according to taste)

heavy cream

some unsweetened shredded coconut toasted

strawberries

Put the strawberries in a small food processor and puree the strawberries.

Pour the pureed strawberries into a small saucepan. Over medium low heat, simmer the strawberries, stirring frequently to keep them from burning. Cook until the puree is reduced to ½ cup. This may take up to 30 minutes. Mine took about 25 minutes.

When done, transfer the strawberry reduction to a bowl and let it cool. Then refrigerate until needed.

Make the strawberry reduction (this can be made up to 2 days in advance)

Preheat oven to 350℉ / 180℃.

Lightly grease and flour the pans, then line the bottoms with parchment paper.

Preheat the oven and prep the cake pans

In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In another large bowl, beat the oil, vanilla extract, and sugar together with a hand mixer until well combined.

Add eggs, one at a time, and beat on medium high speed until smooth. Then add the egg whites and beat for one minute to fully incorporate everything.

Add the strawberry reduction and mix until combined.

On low speed, add half of the flour mixture and half of the buttermilk and mix briefly.

Mix in the remaining flour mixture and buttermilk and mix until just combined (don't overmix or cakes will become dense).

Add food coloring, if using and mix. I used a tiny amount of gel food coloring.

Divide the batter evenly between the prepared pans. I weigh the batter first so that all the layers are the same size.

Bake for about 28-35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Then wrap each cake layer in plastic wrap and refrigerate for at least 45 minutes (or freeze them for 20 minutes). (This makes it easier to trim the tops off before assembling the cake).

Make the cake

Chop the strawberries into tiny pieces and add them to a bowl with the sugar. Stir and let them sit for about 10 minutes. Then drain.

Make the filling

Beat the butter in the bowl of a stand mixer with a paddle attachment for about 2 minutes, until it&#39;s smooth. Alternatively, you can use a hand mixer.

Add the powdered sugar, vanilla extract, coconut extract and cream and start mixing on low speed. It will look gloopy at first, but don&#39;t worry; it will come together. Gradually increase to medium high speed and beat for 10 minutes, scraping the sides of the bowl a few times.

Taste the buttercream to see if you want to add more coconut extract. Add ¼ teaspoon at a time and mix to combine it thoroughly.

Beat on low speed for 1 or 2 more minutes to get rid of any air bubbles.

Stir it with a rubber spatula.

Make the coconut buttercream frosting

Take the cake layers out of the refrigerator and remove the plastic wrap.

Use a large serrated knife or cake leveler to slice the domes off the tops of the cakes so that the surface is flat. The cut tops make great snacks!

Place one cake layer on a serving plate or cake stand.

Spread some frosting evenly on top.

Put some frosting in a piping bag without a tip and pipe a border around the edge (this will prevent the filling from oozing out).

Evenly spread the chopped strawberries inside the border.

Place the second cake layer, cut side down, on top, so that the flat side is facing up. Ensure the cake layers are stacked evenly and aligned.

Frost a very thin layer all over the tops and sides (crumb coat) and refrigerate for about 30 minutes.

Remove the cake from the refrigerator, frost the top and sides with the remaining buttercream, and pipe swirls on top if desired.

Then sprinkle with toasted coconut and garnish the top with fresh strawberries just before serving.

Store leftover cake, wrapped tightly, in refrigerator for up to 5 days.

Assemble the cake

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Top 4 2 layer cake recipes from across the web

The most viewed 2 layer cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed 2 layer cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine