Best Brown Sugar Layer Cake W Date Filling And Brown Sugar Frosting Recipes

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OLD FASHIONED CHOCOLATE CAKE WITH BROWN SUGAR FROSTING



Old Fashioned Chocolate Cake With Brown Sugar Frosting image

Make and share this Old Fashioned Chocolate Cake With Brown Sugar Frosting recipe from Food.com.

Provided by Burgundy Damsel

Categories     Dessert

Time 1h

Yield 1 cake, 16 serving(s)

Number Of Ingredients 14

1 1/2 cups boiling water
1 1/4 cups unsweetened cocoa
3/4 cup buttermilk
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 cups light brown sugar, packed
1 1/2 cups unsalted butter, softened
6 eggs
2 (8 ounce) packages cream cheese, softened
1 1/2 cups powdered sugar
1 1/4 cups light brown sugar, packed
1 1/2 teaspoons vanilla

Steps:

  • Heat oven to 350°F; spray bottom of 3 (9 inch) round pans with cooking spray. Line bottoms with parchment paper; spray paper. Sprinkle bottoms and sides of pans with flour, tapping out excess.
  • Whisk water and cocoa in medium bowl until smooth. Whisk in buttermilk and 1 tbsp vanilla. Whisk flour, baking soda and salt in a large bowl.
  • Beat 3 cups brown sugar and 1 1/2 cups butter in large bowl at medium speed 4 to 5 minutes or until light and creamy. Add eggs one at a time, beating well after each addition. At low speed, beat in flour mixture alternatively with chocolate mixture just until blended, beginning and ending with flour mixture. Divide batter between pans; smooth tops with spatula.
  • Bake 25 to 30 minutes or until toothpick inserted in the center comes out clean and cakes just begin to pull away from the sides of pans, rotating pans during last 5 minutes of baking if necessary. Cool in pans on wire rack 15 minutes. Invert cakes onto wire rack, remove parchment. Cool completely.
  • Beat cream cheese and 1 cup butter in large bowl at medium speed 3 to 4 minutes or until smooth and creamy. Beat in powdered sugar and 1 1/4 cups brown sugar until well blended. Beat in 1 1/2 tsp vanilla.
  • Put 1 cake layer, top-side up, on platter; spread with about 1 cup of frosting. Top with second cake layer; spread with one cup of frosting. Top with remaining cake layer; frost top and sides of cake with thin layer of frosting.
  • Refrigerate 15 minutes. Frost top and sides of cake with remaining frosting. Refrigerate until ready to serve. (Cake can be made 1 day ahead. Cover and refrigerate).

Nutrition Facts : Calories 651.9, Fat 30.3, SaturatedFat 18.4, Cholesterol 156.7, Sodium 452.6, Carbohydrate 91.2, Fiber 2.9, Sugar 68.3, Protein 8.8

BROWN-SUGAR LAYER CAKE WITH CARAMEL BUTTERCREAM FROSTING



Brown-Sugar Layer Cake with Caramel Buttercream Frosting image

This cake is even sweeter when embellished with handmade marzipan animal figures -- which aren't too hard to make if you have the patience.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h

Yield Serves 10 to 12

Number Of Ingredients 11

2 sticks unsalted butter, softened, plus more for pans
3 cups cake flour, plus more for pans
2 cups packed dark-brown sugar
1 cup granulated sugar
6 large eggs
1 tablespoon pure vanilla extract
1/4 teaspoon salt
8 ounces sour cream
1/2 teaspoon baking soda
Caramel Buttercream Frosting for Brown-Sugar Layer Cake
Marzipan Animals

Steps:

  • Preheat oven to 325 degrees. Butter two 8-inch round cake pans. Line with parchment. Butter paper, and flour pans. Beat together butter and sugars with a mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour and salt. In another bowl, combine sour cream and baking soda. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream mixture and starting and ending with flour mixture.
  • Divide batter between pans. Bake until golden and a toothpick inserted into centers comes out clean, about 50 minutes. Let cakes cool in pans, about 30 minutes. Invert cakes, remove pans and parchment, and let cool completely on a wire rack.
  • Trim tops of cakes with a serrated knife to make level, then cut each cake in half horizontally. Reserve 1 bottom layer for another use. Place remaining bottom layer on a cake stand, and spread evenly with 1 1/4 cups frosting. Repeat with a second layer and another 1 1/4 cups frosting. Place third layer on top. Spread entire cake top and sides with 1 1/4 cups frosting. Refrigerate cake until firm, about 30 minutes. Spread with 1 1/2 cups frosting, smoothing top and sides. Serve immediately with marzipan animals, or refrigerate up to 2 days; if refrigerated, let cake come to room temperature before serving.

BROWN SUGAR LAYER CAKE WITH CRANBERRY BUTTERCREAM



Brown Sugar Layer Cake With Cranberry Buttercream image

An easy cranberry jam lends its naturally pink hue and pleasantly tart flavor to this stunning cake. It's also tucked between the layers of a fluffy brown sugar buttermilk cake for an extra hit of cranberry and gorgeous color. You'll have enough jam for the buttercream and cake filling, plus some extra for your morning toast or oatmeal. This recipe might seem like a lot of steps, but you can also make and store the jam in the refrigerator up to about a week in advance. For best results and the fluffiest cake, make sure all of the cake ingredients are at room temperature before forging ahead.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 22

3 cups/385 grams cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 cups/420 milliliters buttermilk, at room temperature
2 teaspoons vanilla extract
1 3/4 cups/385 grams light brown sugar
3/4 cup/170 grams unsalted butter, softened
1/4 cup/60 milliliters neutral oil like canola or grapeseed
1 teaspoon kosher salt
4 large egg whites, at room temperature
12 ounces/340 grams fresh cranberries (3 1/2 cups)
1 cup/200 grams granulated sugar
1/2 cup/120 milliliters orange juice
1/2 teaspoon orange zest
1 teaspoon finely grated fresh ginger
1 teaspoon vanilla extract
4 large egg whites
1 cup/200 grams granulated sugar
2 cups/450 grams unsalted butter, softened and cut into tablespoons
1 teaspoon vanilla extract
Pinch of kosher salt
Sugared cranberries, for garnish (optional)

Steps:

  • Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
  • Sift the flour, baking powder and baking soda into a large bowl. Combine the buttermilk and vanilla extract in a small bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, oil and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally and scrape down the bottom and sides of the bowl. Add egg whites one at a time, mixing for about 20 seconds between each egg.
  • Set mixer to low and alternate adding the dry and wet ingredients in three additions. Mix until a few spots of flour remain. Remove the bowl from the mixer. Using a rubber spatula, finish folding in the dry ingredients: Make sure to scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
  • Divide the batter among the prepared pans (about 2 2/3 cups per pan), smooth the tops and tap the pans on a countertop to release any large air bubbles. Bake cakes until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.
  • Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully place them parchment-side down onto the rack to cool completely.
  • Meanwhile, make the cranberry jam: Combine cranberries, sugar, 1/2 cup water, orange juice and zest, ginger and vanilla in a large saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally, and cook until the cranberries have burst and juices are thick and jammy, about 5 minutes. Cool mixture to room temperature, then use an immersion blender or food processor to purée the mixture until smooth. Set aside. (You should have about 2 1/2 cups.)
  • Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water and whisk continuously until the sugar has dissolved and mixture is hot to the touch, 5 to 7 minutes.
  • Return the bowl to the stand mixer, and using the whisk attachment, beat the egg white mixture until stiff, glossy peaks form and both mixture and bowl are cool to the touch, about 10 minutes.
  • Switch to the paddle attachment, and reduce the speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled: Turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all the butter is incorporated, then add the vanilla and salt. Slowly add 1/2 cup cooled cranberry jam, and mix until well combined. If the buttercream is extremely soft or runny, refrigerate for about 10 minutes, then whip until smooth.
  • Assemble the cake: If necessary, use a serrated knife to trim the cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
  • Spread about 3/4 cup buttercream on top of the cake. Spread about 1/4 cup cranberry jam over the buttercream. Be careful not to spread the jam all of the way to the edge so it doesn't spill out the sides. Place the second cake layer on top, and repeat with buttercream and jam. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. (Store leftover jam in an airtight container in the refrigerator.)
  • Refrigerate the cake until the buttercream is firm, about 30 minutes. Then spread the remaining buttercream in an even layer over the cake. Serve at room temperature.

Nutrition Facts : @context http, Calories 828, UnsaturatedFat 17 grams, Carbohydrate 97 grams, Fat 47 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 27 grams, Sodium 401 milligrams, Sugar 69 grams, TransFat 2 grams

BROWN SUGAR LAYER CAKE W. DATE FILLING AND BROWN SUGAR FROSTING



Brown Sugar Layer Cake W. Date Filling and Brown Sugar Frosting image

Finally found my Mom's recipe! She would make this for my brother's birthday every year. This is one of the sweetest richest cakes you will ever find. One piece will satisfy any sweet tooth!

Provided by Aroostook

Categories     Dessert

Time 1h30m

Yield 1 layer cake, 10 serving(s)

Number Of Ingredients 21

2 cups brown sugar, packed
1 3/4 cups flour, sifted
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3/4 cup milk
1/2 cup butter, melted
1 lb dates
1 1/3 cups water
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon lemon juice
2 large egg whites (room temp.)
1 1/2 cups brown sugar
1/4 teaspoon cream of tartar
1 dash salt
1/3 cup water

Steps:

  • Brown Sugar Layer Cake.
  • Preheat oven to 350 degrees F.
  • Butter and lightly flour 2 (8-inch) round cake pans.
  • Bake for about 24-30 minutes or until a toothpick comes out clean.
  • Cool in the pans for about 5 minutes before turning out unto rack.
  • Let set until completely cooled.
  • You will want four layers of cake so slice each cake in half using sewing thread or knife.
  • Date Filling.
  • Combine all ingredients in a saucepan.
  • Cook over medium heat, stirring occasionally until mixture is thick (about 15 mins).
  • Cool before using.
  • Boiled Frosting.
  • Combine all ingredients in top of double boiler over hot (not boiling) water.
  • Beat with a rotary beater or hand-held electric mixer until mixture holds its shape (about 7 minutes).
  • Start layering the cake.
  • You should have added three layers of this filling to the cut and cooled cake.
  • Frost top and sides of cake.
  • This cake is best served within a few hours.
  • Refrigerate if not using this within a few hours.

Nutrition Facts : Calories 693.7, Fat 11.4, SaturatedFat 6.6, Cholesterol 69.3, Sodium 336.1, Carbohydrate 148.4, Fiber 4.7, Sugar 123.7, Protein 6.1

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