Best Vienna Cake Recipes

VIENNA CAKE RECIPE - (3.7/5)

Vienna Cake Recipe - (3.7/5) image

Provided by á-30607

Number Of Ingredients 11

Ingredients

VIENNA CAKE
2 cups butter
1 pound sugar
12 eggs
1 pound flour
3 teaspoons baking powder
1/8 teaspoon salt
2 tablespoon milk
2 teaspoon vanilla extract
1 teaspoon almond extract
2 jars favorite jam or preserve

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

MULTICOLORED VIENNA CAKE

Multicolored Vienna Cake image

From the book 'The Gardens of Covington.'This is a multicolored cake,that a character in the novel always makes for special occasions.

Provided by Divinemom5

Categories Dessert

Time 40m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
1 1/2 cups self rising flour
1 1/4 cups all-purpose flour
3 teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract
food coloring, red,yellow,and green
apricot jam or strawberry jam
2 (8 ounce) packages cream cheese, slightly softened and cut into small pieces
1/2 cup unsalted butter, softened and cut into small pieces
1 1/2 teaspoons vanilla extract
5 cups sifted confectioners' sugar

Steps:

Preheat oven to 350.
Grease and lightly flour 3 round cake pans,lining bottoms with wax paper.
In large bowl,cream butter until smooth.
Gradually add sugar,beat until fluffy (about 3 minutes) Add eggs one at a time,beating well after each addition.
Combine flours,baking powder in separate bowl,add to batter slowly,alternating with milk and vanilla,beating well after each addition.
Divide batter into 3 small bowls,add food coloring (2-3 drops at most) green in one bowl,yellow,in another,red in third.
Pour batters into separate prepared pans.
Bake 20-25 minutes,until cakes test done with toothpick.
Cool in pans 10 minutes.
Remove and cool completely on wire racks.
Spread a thin layer of jam on top of first and second layer,followed by thin layer of frosting.
Stack layers,frost top and sides of cake with cream cheese frosting.
Frosting: In medium bowl,with mixer on medium speed,beat cream cheese and butter until smooth,about 3 minutes.
Add vanilla.
Gradually add sugar and beat well until mixed and of spreading consistency.

Nutrition Facts : Calories 1203.3, Fat 58.4, SaturatedFat 35.9, Cholesterol 263.9, Sodium 657.5, Carbohydrate 160.7, Fiber 1.2, Sugar 124, Protein 13.1

VIENNA CAFE CAKE

Vienna Cafe Cake image

Make and share this Vienna Cafe Cake recipe from Food.com.

Provided by ElaineAnn

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

2 cups flour
2/3 cup unsweetened cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter or 2/3 cup margarine, softened
1 2/3 cups sugar
3 eggs
1 teaspoon vanilla
1 1/2 cups milk
1 cup heavy cream
2 tablespoons sugar
1 1/2 teaspoons instant coffee powder
sliced almonds, for garnish

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.

Nutrition Facts : Calories 400.5, Fat 20.8, SaturatedFat 12.6, Cholesterol 111.4, Sodium 349.7, Carbohydrate 50.6, Fiber 2.1, Sugar 30.2, Protein 6.2

VIENNA REVEL CAKE

Vienna Revel Cake image

Make and share this Vienna Revel Cake recipe from Food.com.

Provided by Caryn

Categories Dessert

Time 1h5m

Yield 1 ten inch Bundt cake

Number Of Ingredients 14

Ingredients

2/3 cup brown sugar, firmly packed
1/3 cup flour
1/3 cup nuts, finely chopped
3 tablespoons butter, softened
2 teaspoons cinnamon
1/2 teaspoon instant coffee
1 package white cake mix or 1 package devil's food cake mix
3 eggs
1 cup water
1/4 cup vegetable oil
1/4 teaspoon instant coffee
1 tablespoon hot water
1 cup confectioners' sugar
1/4 teaspoon cinnamon

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.

Nutrition Facts : Calories 4733, Fat 188.9, SaturatedFat 46, Cholesterol 736.6, Sodium 4269.6, Carbohydrate 721.4, Fiber 13.8, Sugar 489.9, Protein 54.8

PALEO SACHERTORTE (VIENNA CHOCOLATE CAKE)

Paleo Sachertorte (Vienna Chocolate Cake) image

I once found the original recipe for Sachertorte, the famous Vienna chocolate cake that people line up every day for at Hotel Sacher in Vienna. I managed to make a paleo version that does justice to the texture and flavour after just 2 tries :-). Original Sachertorte has a thin layer of apricot jam inside and chocolate glazing on the outside. I leave it up to you to add that or not. There are paleo versions of both. I might add that later if I have time.

Provided by C D @CD_61bb996355481

Categories Cakes

Number Of Ingredients 10

Ingredients

3 - eggs
1 - eggwhite
70 gram(s) butter
1 cup(s) ground hazelnut or almond
1 cup(s) coconut flour or shredded dried coconut
1/3 - vanilla pod
70 gram(s) dark chocolate or
2 tablespoon(s) cocoa powder and 2 tbsp coconut cream
1 pinch(es) himalaya salt
2 tablespoon(s) honey

Steps:

Preheat oven at 170 Celsius (340 Fahrenheit). Grease a small springform, or use muffin/cup cake forms. Melt the chocolate and the butter very gently in a small pan, or mix the coconut cream and the cocoa powder with the butter. Not too hot! Take off the heat when melted/mixed.
Split the eggs. Grind a little salt over the egg whites. Beat the egg yolks. Cut and scratch out the vanilla pod piece into the egg yolk.
Make sure the chocolate/butter mix is lukewarm, not hot (so that the egg yolk does not cook in it). Mix the honey into the chocolate mix. Mix it into the egg yolk. Mix in the ground nuts and coconut flour.
Whisk the egg whites until really stiff. Slowly and lovingly mix it through the chocolate mixture. Add some cocoa powder or chocolate shavings/crumbled pieces if you want it more chocolatey.
Put mixture in your form. Put in oven. It will take about one hour for the small springform, or about 30 minutes for cupcakes. Don't overcook it, it is supposed to be a bit soft in the very middle :-) It dries out a little when cooling. Enjoy!