Best Two Layer Cake Recipes

TWO-LAYER CAKE

Steps:

• For the cake layers
• 1. Preheat oven to 375°F. In a large bowl, stir together the butter and sugar until well combined.
• 2. Add the egg and vanilla and mix thoroughly. Set aside.
• 3. In a separate bowl, stir together the baking powder, salt, and flour.
• 4. Sift the dry ingredients into the butter mixture and stir.
• 5. Gradually add the milk and stir until the batter is smooth.
• 6. Grease and flour two 9-inch baking pans, pour the batter in, and bake until a toothpick stuck into the center comes out clean, about 20 minutes. Remove
• For vanilla buttercream icing
• Beat the butter on high until light and fluffy. Add the vanilla and milk and beat while gradually adding the sugar. Cover and refrigerate. Bring to room temperature before frosting the cake.
• For colored flower frosting
• Beat the butter on high until light and fluffy. Add the vanilla and milk and beat while gradually adding the sugar. Beat again. Divide the mixture among four bowls and stir a couple of drops of food coloring into each. Cut the tips off disposable plastic pastry bags and insert metal flower tips. Fill each bag of the way with colored frosting, then cinch the open ends with rubber bands. To decorate as pictured above, squeeze rosettes onto a 9-inch parchment round and let the frosting set for a few minutes. Using a thin metal spatula, transfer the flowers from the parchment to the frosted cake.

TWO-LAYER VICTORIA SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat sugar and butter together in a large bowl with an electric mixture until creamy. Sift in flour. Add baking powder and vanilla; beat until well-blended. Add eggs; beat until batter is smooth. Divide batter between two 9-inch nonstick round pans.
• Bake in the preheated oven until cake layers rise and turn golden, about 25 minutes. Invert onto wire racks and cool completely, about 30 minutes.

TWO LAYER CHOCOLATE FUDGE CAKE WITH CHOCOLATE GANACHE FROSTING

Steps:

• 1. Preheat oven to 350.
• 2. Lightly butter and flour two 8 inch cake pans.
• 3. Sift flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of a stand mixer, mix on low until combined.
• 4. In another bowl combine buttermilk, oil, eggs and vanilla thoroughly.
• 5. With the mixer on low slowly add the wet ingredients to the dry.
• .6. Once ingredients are combined add the coffee slowly with the machine still on low speed (the batter will look slightly liquidy).
• 7. Pour equal parts of the batter into the cake pans and put into the preheated oven.
• 8. Cook for 35-40 minutes until a toothpick comes out clean.
• 9. Once done let sit in cake pans for 30 minutes and then to finish cooling on a cooling rack.
• 10. Chop the chocolate into small shards and place into a food processor.
• 11. Warm cream in the microwave until it starts to simmer (DO NOT BOIL).
• 12. Pour cream over the chocolate and let it sit for 2 minutes and then pulse until smooth.
• 13. Let the ganache cool in the fridge for 15 minutes and then spread on the cakes.

LEMON LAYER CAKE FOR TWO

Steps:

• Spray the inside of a 4 1/2-inch springform pan. Place it on a baking sheet for easier handling; set aside.
• Place the buttermilk and baking soda in a small bowl, and whisk until the baking soda is dissolved. Add the egg yolk, vanilla, and melted butter, and whisk to combine.
• Place the flour, sugar, and salt in a medium-size mixing bowl and whisk to blend well. Add the buttermilk mixture, and whisk just until blended and smooth.
• Place the rack in the center of the oven, and preheat the oven to 350 degrees F.
• Spoon the batter into the prepared pan. Bake the cake until a toothpick comes out clean, about 25-30 minutes.
• Remove the baking sheet from the oven, and place the springform pan on a wire rack to cool for 15 minutes. After 15 minutes, take the cake out of the pan, and place it upright on the rack, letting it cool completely.
• To make frosting: Place the cream and confectioners' sugar in a small mixing bowl and beat on high speed until firm peaks form (about 2 minutes).
• Add half of the lemon curd and beat to mix.
• To frost: Cut the cake in half horizontally. Place the bottom half cut-side up. Spread the remaining lemon curd on the cake bottom, and a small amount of frosting on top of that.
• Place the other half of the cake, cut side down, on top of that. Frost the tops and sides of the cake.
• Keep refrigerated for up to 6 hours, and let the cake return to room temperature before serving.