Best Multicolored Vienna Cake Recipes

VIENNA REVEL CAKE

Steps:

• Preheat oven to 350 degrees F.
• Generously grease 12-cup bundt cake pan.
• Mix sugar, flour, nuts, butter, cinnamon, and coffee until crumbly; reserve.
• Blend cake mix (dry), eggs, water, and oil in large mixer bowl, scraping constantly, until moistened, about 1/2 minute.
• Beat on medium speed, scraping bowl frequently, 4 minutes.
• Pour 1 2/3 cups batter into prepared pan; sprinkle with about 1 cup of the reserved crumbly mixture.
• Pour 1 2/3 cups batter over crumbly mixture in pan; sprinkle with remaining crumbly mixture.
• Pour remaining batter over crumbly mixture.
• Bake 45 minutes until or until wooden toothpick inserted in center of cake comes out clean.
• Cool 10 minutes; invert of wire rack.
• Remove pan; cool completely.
• Spread cake with spice glaze, allowing some to drizzle down the side.
• SPICE GLAZE: Dissolve instant coffee in hot water.
• Mix coffee, confectioner's sugar, and cinnamon.
• Stir in 1 to 2 teaspoons water until glaze is of proper consistency.

VIENNESE CAKE

Steps:

• Preheat oven to 375 degrees F.
• Mix together the cocoa powder and the flour in a bowl and set aside.
• In a separate bowl, beat the egg yolks, the whole egg, the sugar and the water with an electric beater for 8-10 minutes.
• Blend the Graham crackers and the powdered almonds with the egg mixture.
• Put the egg whites in another bowl and beat until stiff.
• Add the icing sugar and continue to beat for 30 seconds.
• Fold the beaten egg whites in with the egg yolk mixture.
• Add the cocoa and flour mixture and fold again.
• Pour the batter into a buttered and floured round 10" cake pan and bake in the centre of the oven for 30-40 minutes.
• Remove and let stand for 5 minutes, then turn onto a cake rack.
• Frosting: Whip the cream until quite firm, then blend in the icing sugar.
• Put the pitted cherries along with half the juice in a saucepan.
• Bring to a boil over medium heat and add the Tia Maria.
• Mix the corn starch with the tablespoon of water and add this mixture to the cherries.
• Continue to cook for 2-3 minutes, stirring constantly.
• Let stand to cool.
• Cut the cake into 3 equal layers.
• Cover the bottom layer with cherries and the next two layers with whipped cream.
• Decorate with cherries and grated chocolate.

VIENNA CREAM FROSTING (BETTER THAN CREAM!)

Steps:

• Beat the butter in a small bowl with an electric mixer. You need to beat it for a fair length of time -until it is as white as possible.
• Gradually beat in half of the sugar, all the milk and then the remaining sugar.
• If you would like the mixture thicker- add in some extra icing sugar one spoonful at a time until the consistency is right. If the mixture is too thick- gradually (and I mean gradually) add in some more liquid until the consistency is achieved.).
• VARIATIONS:.
• To make it chocolate- add in 2 or 3 tablespoons of cocoa with the sugar and a little extra milk if required.
• Coffee- add 3 teaspoons of instant coffee in 2 tablespoons of hot water(omit the milk).
• Lemon- substitute lemon juice for the milk. You can also add in some lemon zest.
• orange- use orange juice in place of the milk.
• Different colours/flavours- add food colouring and flavours of your choice (in place of some liquid in the recipe).
• For pink I add some rosewater and a few drops of cochineal.

VIENNA CAKE RECIPE - (3.7/5)

Steps:

• Preheat oven to 350 degrees F. Grease and flour 4 layer cake pans. Cream butter while adding sugar until mixture is light and fluffy. In a separate bowl, beat eggs and gradually and add butter and sugar mixture. Sift dry ingredients together and fold into egg-sugar mixture one cup at a time. Add milk, vanilla and almond extracts. Spoon batter into prepared pans. Bake at 350 degrees for 45 minutes. Cool completely. Build cake by spreading jam in between each layer. Ice with boiled icing after wiping excess jam from the sides. Servings: 10-12

VIENNA CAFE CAKE

Steps:

• Grease and flour 3 9-inch round pans; set aside.
• Preheat oven to 350°.
• Place flour, cocoa, baking soda, baking powder, and salt in medium bowl and mix well; set aside.
• In large bowl with electric mixer, beat butter, sugar, eggs, and vanilla until fluffy. Gradually stir in flour mixture alternately with milk just until blended.
• Divide batter into prepared pans.
• Adjust racks to divide oven in thirds; stagger pans on racks. Bake, rotating pans once to insure even layers, for 20 to 25 minutes or until pick inserted in center comes out clean.
• Cool in pans on rack for 10 minutes; invert cakes on rack; remove pans; turn cakes right side up; cool completely.
• Make Coffee-Cream frosting: In well chilled bowl beat heavy cream until it starts to thicken; beat in sugar and instant coffee until stiff.
• Divide frosting evenly to fill between layers and frost top. Garnish with almonds if desired.