5 best birthday cake enjoy with on birthdays "happy birthday for everyone "

Bride’s Cake with Raspberry Filling and White Chocolate Frosting



PREP: 15 minutes BAKE: 27 to 29 minutes COOL: 40 minutes
I know caterers who pair raspberries and white chocolate in grand wedding cakes, but grand cakes are not always possible to pull off in your home kitchen. Yet, you can easily handle this recipe to make a cake for a smaller wedding, engagement party, bridal shower, or fancy birthday party. The cake bakes up pale, pale yellow but has a lovely flavor, and the filling is just the right complement to the white chocolate frosting.

FOR THE CAKE

  • Vegetable oil spray, for misting the pans
  • Flour, for dusting the pans
  • 1 package (18.25 ounces) plain white cake mix
  • 1 cup milk
  • 8 tablespoons (1 stick) butter, melted
  • 3 large eggs
  • 2 teaspoons pure vanilla extract

FOR THE WHITE CHOCOLATE FROSTING AND THE FILLING

  • 6 ounces white chocolate, coarsely chopped
  • 1 package (8 ounces) cream cheese, at room temperature
  • 4 tablespoons (½ stick) butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3½ cups confectioners’ sugar, sifted
  • ¼ cup seedless raspberry jam
  • 1 cup fresh raspberries, rinsed and drained

Directions

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
2. Place the cake mix, milk, melted butter, eggs, and the 2 teaspoons of vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Divide the batter evenly between the 2 prepared pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cake layers until they are light brown and the tops spring back when lightly pressed with a finger, 27 to 29 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 10 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another wire rack so that the layers are right side up. Let the layers cool completely, about 30 minutes longer.
4. Meanwhile, make the white chocolate frosting: Place the white chocolate in a small microwave-safe glass bowl and microwave it on high power until melted, 1 minute. Remove the bowl from the microwave and stir the white chocolate with a wooden spoon or a rubber spatula until it is smooth. Set the chocolate aside to cool.
5. Place the cream cheese and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine and add the melted white chocolate. Beat with the mixer on low speed until just combined, 30 seconds. Add the 1 teaspoon of vanilla and 3 cups of the confectioners’ sugar a bit at a time, beating on low speed until the sugar is incorporated, 30 seconds. Increase the mixer speed to medium and beat the frosting until it is fluffy, 1 minute longer, adding up to ½ cup more confectioners’ sugar if the frosting is too thin.
6. To assemble the cake, transfer one layer, right side up, to a serving plate. Spread the top with a thin layer of the frosting,
then using a spatula, spread the raspberry jam over the frosting. Place the second cake layer, right side up, on top of the jam. Spread the remaining frosting over the top and side of the cake, working with smooth, clean strokes.
7. Garnish the cake with the fresh raspberries. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 20 minutes.
KEEP IT FRESH! Store the cake, in a cake saver or loosely covered with waxed paper, in the refrigerator for up to one week. Or freeze the cake, wrapped in aluminum foil or in a cake server, for up to six months. Let the cake thaw overnight in the refrigerator before serving.
THE CAKE MIX DOCTOR SAYS: Vary the flavor of this cake by changing the type of jam you sandwich in between the layers. Peach or apricot jam would be delicious.
 


Lemon Lover’s Layer Cake with Lemon Cream Cheese Frosting



PREP: 25 minutes BAKE: 25 to 30 minutes COOL: 30 minutes
If you love lemon you’ll love this cake flavored with lemon yogurt and pudding and fresh lemon juice and zest. The frosting is my lighter cream cheese version made with lemon juice and zest. Serve it with a scoop of raspberry sorbet.

FOR THE CAKE

  • Vegetable oil spray, for misting the pans
  • Flour, for dusting the pans
  • 1 medium-size lemon
  • 1 package (18.25 ounces) plain yellow or vanilla cake mix
  • 1 package (3.4 ounces) lemon instant pudding mix
  • 1 container (6 ounces; ¾ cup) low-fat lemon yogurt
  • ¾ cup water
  • ½ cup vegetable oil
  • 4 large eggs

FOR THE LEMON CREAM CHEESE FROSTING

  • 4 ounces (half of an 8-ounce package) reduced-fat cream cheese, at room temperature
  • 8 tablespoons (1 stick) butter, at room temperature
  • 4 cups confectioners’ sugar, sifted

Directions

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
2. Rinse the lemon and pat it dry with paper towels. Grate enough zest to measure 2 teaspoons. Set 1 teaspoon of zest aside for the frosting. Cut the lemon in half and squeeze the juice into a bowl; you will need 1 tablespoon plus 2 teaspoons. Set 2 teaspoons of the juice aside for the frosting.
3. Place the cake mix, pudding mix, yogurt, water, oil, eggs, 1 teaspoon of lemon zest, and 1 tablespoon of lemon juice in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should be thick and look well blended. Divide the cake batter evenly between the 2 prepared pans, smoothing the tops with the rubber spatula. Place the cake pans in the oven side by side.
4. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 25 to 30 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 10 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another wire rack so that the layers are right side up. Let the layers cool completely, about 20 minutes longer.
5. Meanwhile, make the lemon cream cheese frosting: Place the cream cheese and butter in a medium-size bowl and beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine and add the reserved 1 teaspoon of lemon zest and 2 teaspoons of lemon juice and 2 cups of the confectioners’ sugar, then beat with the mixer on low speed until combined, 30 seconds. Add 1½ cups of the remaining confectioners’ sugar and beat until smooth and spreadable, 30 seconds. Increase the mixer speed to high and beat, adding the remaining ½ cup of confectioners’ sugar if needed to make the frosting thick and fluffy, 1 minute longer.
6. To assemble the cake, transfer one layer, right side up, to a serving plate and spread some of the frosting over the top. Place the second cake layer, right side up, on top of the first, then spread the remaining frosting over the top and side of the cake, working with smooth, clean strokes. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 20 minutes.
KEEP IT FRESH! If your kitchen is warm, store the cake in a cake saver in the refrigerator for up to three days. You can store a covered cake on the counter for 24 hours if the kitchen is cool, then place the cake in the refrigerator. Freeze the cake, in a cake saver, for up to six months. Let the cake thaw overnight in the refrigerator before serving.

Easy Coconut Refrigerator Cake



PREP: 35 minutes BAKE: 18 to 23 minutes COOL: 20 minutes
I’ve always said that coconut refrigerator or icebox cakes—the cakes you assemble then stash in the fridge for several days until the frosting has a chance to soak into the cake—are the perfect cakes to bake for company because you can make them days in advance. Yet, the coconut cake in my first Cake Mix Doctor, Grandma’s Coconut Icebox Cake, was often a pain to assemble because the icing slipped down the cake when you tried to spread it. (The icing firmed up fine once it was chilled.) This cake from Sandra Lacey is much easier to prepare, and the secret to its ease is the whipped topping she adds to the sour cream frosting. The frosting spreads beautifully on the six-layer cake and doesn’t slip at all. A tall, picture-perfect cake, it’s just the treat for special birthdays, winter holidays, Easter, or even a summer barbecue with family. Serves 12 to 16

FOR THE CAKE

  • Vegetable oil spray, for misting the pans
  • Flour, for dusting the pans
  • 1 package (18.25 ounces) plain white cake mix
  • 1 cup milk
  • ½ cup cream of coconut, plus more cream of coconut for brushing the baked layers (see Note)
  • 3 large eggs

FOR THE FROSTING AND THE GARNISH

  • 2 cups (16 ounces) reduced-fat sour cream
  • 1¾ cups granulated sugar
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 3½ to 4 cups sweetened or unsweetened flaked coconut

Directions

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist three 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
2. Place the cake mix, milk, the ½ cup of cream of coconut, and the eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Divide the batter evenly among the 3 prepared pans, about 1½ cups of batter per pan, smoothing the tops with the rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place 2 pans on that rack and the third in the center of the rack above.
3. Bake the cake layers until they are light brown and the tops spring back when lightly pressed with a finger, 18 to 23 minutes. The cake layer on the higher rack may bake faster so test it for doneness first.
4. While the cakes bake, make the frosting: Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1½ minutes. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer. Add the whipped topping and beat on low speed until well blended. Stir in 3 cups of the coconut and beat on low speed until mixed. Place the frosting in the refrigerator to chill for at least 10 minutes.
5. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another wire rack so that the layers are right side up. While the layers cool, if desired, use a small brush to gently brush the tops with the remaining cream of coconut. Let the layers cool completely, about 15 minutes longer. When the layers are cool, using a large serrated knife, cut each layer in half horizontally to make 6 layers.
6. To assemble the cake, transfer one layer, cut side up, to a serving plate. Spread the top with a heaping 2/3 cup of frosting. Place another cake layer, cut side up, on top of the first layer and frost the top with 2/3 cup of frosting. Repeat with the remaining cake layers and then frost the top and side of the cake. Sprinkle ½ to 1 cup of flaked coconut on top of the cake for garnish.
NOTE: In the supermarket you’ll find cream of coconut with the ingredients for tropical drinks. It is often sold in 8.5 ounce cans. Be sure and shake the can before opening it and stir the contents since they settle in storage. You can brush some of the remaining cream of coconut onto the cake layers as they cool.
KEEP IT FRESH! Store the cake, in a cake saver, in the refrigerator for up to one week. This cake does not freeze well.
 

The Best Red Velvet Cake



PREP: 30 minutes BAKE: 17 to 21 minutes COOL: 20 minutes
A red velvet cake on a potluck table is like a rock star on tour. People gravitate toward it, swoon over it, fight for a slice. Shocking red with just a hint of chocolate, this cake seems all flash. What is it about the red velvet that warrants so much attention? The moist cake? The rich cream cheese frosting? Guess you have to answer that yourself. This version from a reader in Nashville is one of my favorites. It will be the star of your next birthday party. Serves 12 to 16

FOR THE CAKE

  • Solid vegetable oil shortening, for greasing the pans
  • Flour, for dusting the pans
  • 1 package (18.25 ounces) plain butter recipe golden cake mix
  • 2½ tablespoons unsweetened cocoa powder
  • 11/3 cups buttermilk
  • 1 bottle (1 ounce) red food coloring
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 tablespoon distilled white vinegar

FOR THE CREAM CHEESE FROSTING

  • 1 package (8 ounces) reduced-fat cream cheese, at room temperature
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioners’ sugar, sifted

Directions

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust them with flour. Shake out the excess flour and set the pans aside.
2. Place the cake mix, cocoa powder, buttermilk, food coloring, melted butter, eggs, 1 teaspoon of vanilla, and the baking soda and vinegar in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Divide the batter evenly among the 3 prepared cake pans, about 1½ cups of batter per pan, smoothing the tops with the rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place 2 pans on that rack and the third in the center of the rack above.
3. Bake the cake layers until they just start to pull away from the side of the pans and the tops spring back when lightly pressed with a finger, 17 to 21 minutes. The cake layer on the higher rack may bake faster so test it for doneness first. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each
layer onto a wire rack, then invert it again onto another wire rack so that the layers are right side up. Let the layers cool completely, about 15 minutes longer.
4. Meanwhile, make the cream cheese frosting: Place the cream cheese and room temperature butter in a medium-size mixing bowl and beat with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Stop the machine and scrape down the side of the bowl with a rubber spatula. Add the 1 teaspoon of vanilla and the confectioners’ sugar a bit at a time, beating with the mixer on medium speed until the confectioners’ sugar is well incorporated. Increase the mixer speed to high and beat the frosting for 1 minute longer.
5. To assemble the cake, transfer one cake layer, right side up, to a serving plate and spread some of the frosting over the top. Place a second cake layer, right side up, on top of the first and frost the top. Repeat with the third layer. Frost the side of the cake with a thin coat just to seal the crumbs. Then, using the remaining frosting, go back over the side and liberally frost it, working with smooth, clean strokes. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 20 minutes.
KEEP IT FRESH! Store the cake, in a cake saver or loosely covered with waxed paper, in the refrigerator for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight in the refrigerator before serving.
 

Sixty-Minute Caramel Cake



PREP: 25 minutes BAKE: 28 to 32 minutes COOL: 30 minutes
A good caramel cake is one of my all-time favorite desserts, yet to make it the traditional way often seems too time-consuming. This recipe is my shortcut. To save precious time, get the frosting ingredients measured and in the pan while the cake is baking. Then, while the cake cools, you can prepare the frosting. If you add slightly less confectioners’ sugar than the recipe calls for, you can work ahead, because the frosting will not be so thick and will not set up as quickly. Serves 12

FOR THE CAKE

  • Vegetable oil spray, for misting the pans
  • Flour, for dusting the pans
  • 1 package (18.25 ounces) plain yellow cake mix
  • 1 package (3.4 ounces) vanilla instant pudding mix
  • 1 cup milk
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon pure vanilla extract

FOR THE CARAMEL FROSTING

  • 8 tablespoons (1 stick) butter
  • ½ cup lightly packed light brown sugar
  • ½ cup lightly packed dark brown sugar
  • ¼ cup plus 2 tablespoons milk, or more as needed
  • 2 cups confectioners’ sugar, sifted
  • 1 teaspoon pure vanilla extract

Directions

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
2. Place the cake mix, pudding mix, 1 cup of milk, and the oil, eggs, and 1 teaspoon of vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just
incorporated, 30 to 45 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1½ minutes longer, scraping down the side of the bowl again if needed. Divide the batter evenly between the 2 prepared pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 28 to 32 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 10 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another wire rack so that the layers are right side up. Let the layers cool completely, about 20 minutes longer.
4. While the layers are cooling, make the caramel frosting: Place the butter and brown sugars in a heavy medium-size saucepan over medium heat. Cook, stirring, until the mixture comes to a boil, about 2 minutes. Add the ¼ cup and 2 tablespoons of milk, stir, and let the mixture return to a boil, then remove the pan from the heat. Add 1½ cups of the confectioners’ sugar and the 1 teaspoon of vanilla and whisk until the frosting is smooth. Add up to ½ cup more confectioners’ sugar but not so much that the frosting thickens and hardens. It should be smooth enough to spread.
5. While the frosting is warm, place one cake layer on a cake plate or the base of a cake saver and ladle a generous spoonful of the warm frosting over it. Using a long metal icing spatula, spread out the frosting. Add more frosting as needed and smooth it out. Place the second cake layer on top of the first and ladle generous spoonfuls of frosting over it, spreading the frosting out while warm; as the frosting cools, it will thicken. Dip the icing spatula into the frosting and remove just enough to easily apply to the side of the cake. Repeat until the side is coated with frosting. Then, repeat the process, adding more frosting to the side of the cake, going around it once again and
working with smooth, clean strokes. If the frosting hardens before you have finished covering the cake, place the pan back over low heat and stir the frosting until it softens. Add a little more milk if needed.
KEEP IT FRESH! Store the cake in a cake saver or loosely covered with foil, at room temperature for up to five days. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.
THE CAKE MIX DOCTOR SAYS: Sixty-Minute Caramel Cake is great to tote in hot weather because the frosting hardens and won’t melt. The cake travels well in the car.

Enjoy your day

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