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Vanilla Sheet Cake with Chocolate-Ganache Buttercream. Alpha Smoot. This simple, kid-friendly cake recipe starts with a basic yellow cake, which is topped with the fudgiest buttercream made from semisweet chocolate, heavy cream, corn syrup, and unsalted butter . View Recipe.
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Turn to nature for some inspiration! This chocolate truffle cake is finished with chocolate leaves. To make these, brush leaves (wash and pat dry first) with melted chocolate. Pop them in the fridge or freezer and peel away the leaves. The chocolate will take on the texture of the leaves. 22 / 30.
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Make the cake: Preheat the oven to 350°F (180°C). Lightly spray three 8-inch cake pans with nonstick spray. Line the bottoms with parchment paper rounds and spray again. In a large bowl, whisk together the sour cream, eggs, and egg whites until evenly combined. Add the vanilla and milk and whisk until incorporated.
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For the yellow cake: Preheat the oven to 350 degrees F/175 degrees C. Line four 7-inch or three 8-inch pans with parchment rounds and grease with nonstick baking spray.
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Combine sugar and butter in a large bowl and cream together with an electric mixer. 1 1/2 cups sugar, 1/2 cup unsalted butter. In a medium-sized bowl, stir together the flour, baking powder, and salt with a spoon. In a separate bowl, stir together the eggs, milk, and vanilla until well combined.
Tortelicious Fruits Birthday Cake
This creative take on the classic red velvet cake includes a rich vanilla filling made with white chocolate and mascarpone cheese. The luxurious chocolate ganache frosting turns this into one amazing birthday dessert for any age. Buy It: Mainstays Nonstick 9x9-Inch Square Cake Pan ($5, Walmart ) 06 of 20.
Merry Go Round Cupcakes & Cakes UP Birthday Cake
One-Bowl Milk Chocolate Cake With Chocolate-Caramel Frosting. Baked in a 13x9" pan, this cake is perfectly portable: Cover the top in plastic or a baking pan lid and tote it along to a birthday.
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To see a full visual walkthrough of this recipe, see our video on how to make Classic Birthday Cake.; In a small bowl, combine the flour, salt, and baking powder. Set aside. In a large mixing bowl, either using an electric hand mixer or a stand mixer with whisk attachment, beat the eggs, sugar, vanilla, and almond extract, until thickened and light gold in color, about 2 minutes at medium-high.
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Watch the video above to help with this. Once you have your quilting done, use edible glue to attach a pink 2-inch band around the bottom of the cake. Add a bow at the bottom as well. Using edible glue, attach the white sugar pearls in the intersection of each diamond. Do as many or as little as you wish.
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Crunchy pecans, apricots and fresh ginger offer up major flavor in each bite, and going sheet pan-style is a playful (and time-saving) twist that makes this tender cake even more shareable. Get.
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Place dry ingredients into stand mixer and mix on low until fully combined about 1 minute. Pour batter into prepared pans 8-inch round cake pans. Bake at 350°F for 18-25 minutes. Remove from oven and let cool in pan for about 5 minutes, then turn out onto a cooling rack for at least 30 minutes.
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While the cake cools, make the frosting. Begin by combining the butter and cream cheese in the bowl of an electric mixer. Beat until well combined. Gradually add the confectioners' sugar, beating until smooth. Then beat in the vanilla and salt. If the frosting is too thick, add 1-2 tablespoons of milk or cream.
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Make the Cake Batter. Beat the butter, cream cheese, and sugar together with your mixer until smooth and lump-free. Stir in the eggs and vanilla, then scrape the sides and bottom of the bowl with a spatula. Whisk the dry ingredients together in a separate bowl.
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Cream Cheese Sheet Cake. This tender, buttery cream cheese cake with a thin layer of fudge frosting is perfect for a crowd. It's always popular at potlucks and parties. It's not uncommon to see folks going back for second and even third pieces. —Gaye Mann, Rocky Mount, North Carolina. Go to Recipe. 10 / 32.
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Sift together flour, salt, and baking powder. Set aside. In a standing mixer, blend sugar and eggs on med-high for a minute. Slowly mix in vanilla, wine, and oil. Gently fold dry ingredients into cake batter until smooth. Pour batter into prepared pans and bake for 25-30 minutes until cake tester comes out clean. Cool on wire racks.
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1234 Cake with Chocolate Frosting. Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Kathleen Varner. Don't grab that box of cake mix: Even novice bakers can pull off this oh-so-easy cake. Make it up to two days ahead of the birthday party and store, loosely covered, in the refrigerator. 14 of 100.
