layered cake

Make the most of British summer berries by piling them onto a stunning layered sponge

Paul's Genoise sponge

butter

plain flour

caster sugar

eggs

pot double cream

punnet strawberries

punnet blueberries

punnet raspberries

icing sugar

Heat oven to 190C/170C fan/gas 5. Brush 2 x 20cm cake tins with melted butter, line the bases with baking paper, then dust well with flour tipping out any excess. Set aside.

Put the sugar and eggs in a large heatproof bowl, then set it over a pan of barely simmering water. Whisk with an electric hand whisk for about 7 mins or until the mixture is pale and has trebled in volume. Remove from the heat, then slowly pour in the butter folding it in as you pour until it is completely mixed in.

Gently fold the flour and a pinch of salt into the egg mixture, then pour into your prepared cake tins. Cook for 25 mins until the cake is golden and risen &ndash; a skewer pushed into the cake should come out clean. Allow the cakes to cool for a few mins in the tin, then remove and cool completely on a wire rack.

Meanwhile, whip the cream until it just holds its shape, then set aside. Whizz about a quarter of the strawberries with 1 tbsp sugar until smooth, then fold this purée through the cream so you get a ripple effect.

To assemble the cakes, cut each one in half horizontally. Put one sponge on a serving plate, spread a quarter of the cream mix on top, then dot a quarter of the blueberries and raspberries around the edge. Repeat this step two more times, put the last layer of cake on top (save a top half of cake for the top layer), spread the remaining cream over, then put the blueberries and raspberries around the edge and pile the strawberries in the centre. Dust with icing sugar just before you serve.

A buttery frosting with fresh raspberries and rich white chocolate makes this cake blossom into a special-occasion dessert.

Lime, coconut & raspberry cake

butter,

(1 1/3 cups) self-raising flour

(1/4 cup) plain flour

(1/2 cup) desiccated coconut

tbsp finely grated lime rind

milliliters (1/2 cup) fresh lime juice

vanilla essence

(1 cup) caster sugar

punnet fresh raspberries

12-15 fresh small dry pink roses

egg white, lightly whisked

Caster sugar, to sprinkle

(13/4 cups) pure icing sugar, sifted

white chocolate, melted, cooled

Two layers of rich chocolate cake filled with luxurious mascarpone cream and mixed berries.

Chocolate Cake with Mascarpone Cream & Berries

(1¾ cup) all purpose or plain flour

(2 cups) light muscovado sugar

(1 cup) cocoa powder

bicarbonate of soda

baking powder

salt

120 ml sunflower oil

vanilla extract

250 ml (1 cup) whole or semi skimmed milk

250 ml (1 cup) hot coffee

(1 cup) mascarpone cheese

250 ml (1 cup) double or whipping cream

(½ cup) icing sugar, sifted

(8.8 ounces) strawberries

(4.4 ounces) raspberries

(4.4 ounces) blackberries

Preheat oven to 160°C Fan/180°C conventional/ 350°F. Grease and line the base and sides of 2X 8 - inch round cake tin with greaseproof paper.

In the bowl of your stand mixer sift together cocoa powder, sugar, flour, bicarbonate of soda, baking powder and salt.

In a measuring jug or bowl combine eggs, oil, milk, and vanilla extract. Add liquid mixture to flour mixture and beat on medium speed until smooth and incorporated. Stir in hot water.

Divide chocolate cake batter equally between the cake tins.

Bake for 30 minutes or until a toothpick inserted in the centre comes.

Leave the cake to cool in the tin for 10 minutes. Invert onto rack gently, discard parchment paper and then cool completely.

Wrap in cling film and chill in fridge until ready to use.

Chocolate Cake

Combine mascarpone cheese, cream and icing sugar in the bowl of a stand mixer. Beat until thick like firmly whipped cream. Add vanilla. Cover and chill until needed. Will keep for up to 2 days.

Mascarpone Cream

Place one cake layer onto cake plate and layer with mascarpone cream.

Place strawberries, raspberries and blackberries over the cream and gently press down into whipped cream.

Cover berries with 2nd layer of of cake and press down gently to level out the cake. Finish cake with more mascarpone cream and remaining berries.

To Assemble

This layered blueberry chocolate cake is a three layer moist chocolate cake. It is filled and topped with a blueberry lemon frosting. It has a chocolate drip and decorated with fresh blueberries.

Layered Blueberry Chocolate Cake

All-purpose flour

White granulated sugar

cocoa powder

tsp Baking powder

tsp Baking soda

Salt

Oil (canola

tsp Pure vanilla extract

Large eggs (room temperature)

Lifeway Kefir Plain Whole Milk

water

Blueberries (fresh or frozen (if frozen keep frozen))

Lemon juice

Unsalted butter (slightly cold)

Powdered sugar

lemon

Blueberry puree

TBSP Heavy cream

Semi-sweet chocolate chips

Heavy cream

blueberries and blackberries (for decoration)

Preheat

Preheat the oven to 350°F. Spray three 8 inch cake pan with baking spray. Line the bottoms with parchment circles. Spray again.

In a large mixing bowl, sift the flour and cocoa powder. Mix in sugar, baking soda, baking powder, and salt.

In a separate bowl, mix the oil, vanilla, eggs, and Kefir milk . Heat the water on the stove until steaming. Very slowly add in the hot water into the wet ingredients.

Pour the wet ingredients into the dry. Mix until combined.

Bake

Pour the cake batter into the three cake pans evenly. Bake for 28-34 minutes. Bake until a toothpick inserted comes out clean.

Cool

Let the cakes sit in the hot pans for 10 minutes. Transfer to a cooling rack and cool completely.

Heat

In a saucepan over medium heat, mix blueberries and lemon juice. Heat until the blueberries soften. Use the back of a spoon (or a potato masher) to mash the berries. Cook for 5 minutes. It should be a dark purple.

Blend

Pour into a food processor or blender. Blend until completely smooth. (there will be little bits and that is okay). Cool completely.

Blueberry Puree

Set the butter on the counter for 30 minutes to get slightly cold. While you wait, sift the powdered sugar. Zest the lemon and add in the powdered sugar.

Beat

Using a mixer, beat the butter on high for 3 minutes. Then, slowly add in the powdered sugar on low. Beat on medium until smooth. It will be thick.

Add in salt, vanilla, blueberry puree, and heavy cream. Mix on low until combined. Switch to high and beat for 1-2 minutes until fluffy.

Lemon Blueberry Frosting

Start this only when ready. Place chocolate chips in a bowl. Heat heavy cream on a saucepan on medium-low heat until steaming. Pour hot cream over chocolate chips. Let it sit for 1 minute and 30 seconds.

Stir chocolate until smooth. If any chocolate bits remain, heat in the microwave for 10 second intervals until melted. Make sure it is room temperature before adding to the cake.

Chocolate Drip

Freeze

If there are domes on top of the cake, use a serrated knife to create an even cake. Place cakes in the freezer for 10 minutes to be slightly cold before decorating.

Pipe

Place a small amount of frosting on the board you are decorating on. This will keep the cake in place.

Frost

Place the first layer of cake down. Place 1 cup of frosting on the cake layer and smooth until even. Repeat with the second layer. Place the last layer down.

For semi-naked look, frost the cake. use a cake scraper to smooth the cake. Have little bits of the cake poking out. Frost the top of the cake.

For a fully frosted cake, apply a light layer of frosting over the cake. Freeze for 10 minute to lock the crumbs in. Frost the rest of the cake.

Pour

Freeze the cake for 10 minutes. Make the chocolate drip. Pour half the chocolate on the cake. Use an offset spatula to push the chocolate down the cake. Top the cake with the rest of the chocolate.

Freeze the cake for 10 minutes before adding the berries on top. If you place the berries on top of the cake with wet chocolate, they will slip off.

Assembly

Coffee oreo sponge cake is one of my long time favorite cakes! It&#x27;s a vanilla sponge soaked in sweetened coffee and frosted with a creamy coffee and oreo diplomat cream!

Coffee Oreo Cake Recipe

(100 grams) granulated sugar

(227 grams) unsalted butter, softened

gelatin

espresso powder coffee

(20 ounces) heavy whipping cream

(60 grams) powdered sugar, spooned and leveled

Oreos,

eggs,

(200 grams) granulated sugar

(240 grams) all-purpose flour, spooned and leveled

tsp baking soda

coffee

(50 grams) granulated sugar

Begin by making the custard portion for the...

Begin by making the custard portion for the diplomat cream so it has time to cool. Place the egg yolks, granulated sugar and butter in a small saucepan over low heat and whisk continuously for about 5 minutes.

The mixture will look chunky before it melts....

The mixture will look chunky before it melts. After it melts, continue cooking it until it thickens enough to coat the back of a spoon and resembles lemon curd. Quickly remove it from the heat, pour it into a heat safe container and cover it with a lid. Set it aside to cool completely to room temperature.

Preheat the oven to 350F/177C convection (325F/163C conventional)...

Preheat the oven to 350F/177C convection (325F/163C conventional) and grease four 8-inch pans.

Place the egg whites in a large bowl...

Place the egg whites in a large bowl and use an electric mixer to beat the egg whites at full speed until they're frothy and have reached the top of the bowl, add in the cup of sugar and beat until the meringue has stiff peaks.

Pour in the egg yolks and mix just...

Pour in the egg yolks and mix just until they're fully combined. With the mixer on low-medium speed, add in the flour and baking soda, 1-2 Tbsp at a time. Mix just until the flour is incorporated.

Distribute the batter evenly among the four pans...

Distribute the batter evenly among the four pans and bake for about 17 minutes, until the cake is golden and separates itself from the edge of the pan. It will also spring back when you press on it gently. Flip the cakes over onto a tea towel and allow them to cool completely.

Meanwhile, dissolve the 1/4 cup of granulated sugar...

Meanwhile, dissolve the 1/4 cup of granulated sugar in the coffee and allow it to cool while the cakes bake.

At this point, dissolve the gelatin in water...

At this point, dissolve the gelatin in water and the espresso powder in water and set aside.

Use an electric mixer with a large bowl...

Use an electric mixer with a large bowl to beat together the heavy whipping cream with the powdered sugar until stiff peaks form. Add in the cooled custard mixture, the dissolved coffee and the dissolved gelatin and beat the cream at medium speed, just until it is fully combined, don't over-mix.

Fold in the Oreo chunks.

If the cake layers are a little uneven,...

If the cake layers are a little uneven, use the largest one on the bottom and ALWAYS flip them upside down. The part of the cake that was on the bottom of the pan should always be facing upright when they're stacked.

Use 1 cup of the coffee to soak...

Use 1 cup of the coffee to soak the first layer of cake (you can use a squeeze bottle, a sippy cup or just a spoon). Pour it slowly, a little at a time, letting it soak in and then do the rest. Make sure to use a full cup of coffee per layer of cake.

Use about 1/4 of the cream and spread...

Use about 1/4 of the cream and spread it evenly on top of the first layer. Place the next layer on top and soak it with the coffee. Repeat this step until all the layers are used.

Refrigerate the cake for at least 2 hours...

Refrigerate the cake for at least 2 hours before using the rest of the diplomat cream to frost the outside of the cake. DO NOT refrigerate the diplomat cream separately because the gelatin will set.

When the cake is finished, refrigerate it for...

When the cake is finished, refrigerate it for at least another 2 hours before slicing and serving. Coffee Oreo Sponge Cake is best served cold or slightly chilled.

A recipe for the passionate, and maybe a little ambitious, bakers

GRAPEFRUIT TART

g butter (plus a little more to butter the tart pan)

sugar

g all-purpose flour

almond flour

g egg yolk (3 yolks)

grapefruit juice (freshly squeezed)

Grapefruit grapefruit

heavy cream

butter (melted, to grease the parchment paper)

egg egg

g cocoa powder

ml milk

g glucose

almonds

g of glucose

150 g dark chocolate (roughly chopped)

ml Campari

grapefruits (freshly

In a large bowl, whisk together the butter and sugar with a mixer until it becomes light in color.  Add the egg, and whisk to integrate it in. In a medium-sized bowl, combine flour together with salt, strain it with a small meshed strainer, mix with almond flour, and add the dry ingredients to the butter mixture. Change the blender attachment to the dough hook and knead for just a few seconds until the dough holds together when you squeeze it. Pad the dough together by hand (without kneading!), press it flat, wrap it in plastic wrap, and let it sit in the fridge for at least 1 hour.

Preheat the oven to 180° Celsius (356° Fahrenheit), and butter the tart pan. Roll out the dough with a little flour until it’s approx. 4 mm thick. Then, carefully place it in the tart pan, without forming a border.  You basically just want to bake a disc-like form.  Cover with aluminum foil and fill it with the weighted filling material (i.e. dried beans).  Bake for approx. 15 minutes, then remove aluminum foil with the filling material and bake on its own for another 10 minutes until golden brown. Finally, allow it to cool completely.

Grapefruit Tart Crust

Get a silicone mold ready that is 1-2 cm (0.4-0.7 inch) smaller than the tart pan.

Bring water to a boil in a small saucepan  to create a water bath for the mixture.  To dissolve the gelatin, place it in a medium sized bowl, pour 25 cl of water on top of it while stirring it in with a fork.  Then, set aside.

In another medium-sized bowl, mix half of the sugar with the egg yolks without beating them.

In a small saucepan, mix the other half of the sugar together with the grapefruit juice and zest, and heavy cream. Bring the liquids in the saucepan to a boil, and then pour it into the egg-sugar mixture in the bowl. Set the bowl over the water bath with the boiling water and heat the liquid up to 85° Celsius (185° Fahrenheit), or until the liquid turns into a  thicker texture, and it coats a spoon when inserted. Make sure the water does not touch the bowl, or else you might overcook the eggs. Using a fine strainer, strain the liquid directly over the dissolved gelatin in the bowl and mix with the gelatin without beating.  Pour into the prepared silicone mold with a height of approx. 3-4 mm. Put it into the fridge for 15 minutes, then transfer it into the freezer.

Grapefruit Cream

Preheat the oven to 180° Celsius (356° Fahrenheit).  Line the baking tray with parchment paper and butter it slightly.

Whisk the egg whites with the sugar until stiff.  Add the egg yolks and continue beating for 5 seconds.  Then, gently mix in the cocoa powder with a spatula.  Spread the dough out on the parchment paper with a spatula until it’s approx. 0.7 cm (0.28 inch) thick.  Bake on the middle rack of the oven for approx. 15 minutes.  Remove from the oven once it’s cooked all the way through (test it with the needle or toothpick). Remove from the oven, allowing it to cool slightly.  Then, remove it from the parchment paper and let it cool completely. Cut out a disc-like shape the same size as the grapefruit mousse ((1-2 cm (0.4-0.7 inch) smaller than the tart pan).

Chocolate Biscuit

Line your round tart pan, the same one you used to bake the crust, with parchment paper and butter slightly.  Preheat the oven to 170° Celsius (338° Fahrenheit).

In a small saucepan, heat milk, glucose, sugar and butter, until the mix simmers. Remove the saucepan from the fire.  Next,  add the almonds, mix them in, and then incorporate in  the cocoa, as well. Spread the brittle out slightly into a circle in the middle of the parchment paper (it will expand by itself). Bake for approx. 20 minutes until it has spread out, is light brown and does not make any more large bubbles.  Remove from the oven, and allow it to cool.  Make sure to keep an eye on it in the last few minutes of its designated baking time in order to make sure it doesn’t burn.

Almond Brittle

In a small saucepan, heat the heavy cream with the glucose until it simmers, and then, pour the chopped chocolate on top in a medium-sized bowl.  Let it sit for 5 minutes, and then whisk by hand to combine ingredients. Add the butter and  hand whisk, as well. Finally, add the Campari and mix well. Assemble the tart immediately.

Top 11 layered cake recipes from across the web

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

Top Tags

Paul's Genoise sponge

Lime, coconut & raspberry cake

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GRAPEFRUIT TART

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Top 11 layered cake recipes from across the web

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

Top Tags

Paul's Genoise sponge

Lime, coconut & raspberry cake

Chocolate Cake with Mascarpone Crea...

Layered Blueberry Chocolate Cake

Coffee Oreo Cake Recipe

GRAPEFRUIT TART

Traditional Polish Honey Cake (Miod...

Banana Pudding Cake Recipe

Chocolate Cake

Almond Raspberry Cake with Cream Ch...

Coconut Pineapple Layer Cake with C...

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