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While many other magic cake recipes call for butter and other additional ingredients, this recipe only requires four ingredients. Place the first cake layer on a cardboard cake round or turntable. Cut a piece of cardboard to the same size as your cake pan and set it on a turntable. Spoon a dab of frosting on the center of the cardboard then set the bottom layer of chilled cake directly onto it.

Beginner-Friendly Cake Recipes to Make From Scratch

Greasing and flouring the pan makes it easier to remove your cake later. The CDC has recommended not to eat raw cake batter because it can contain pathogens like Salmonella and E. Cake batter uses raw flour which can contain live bacteria and present a hazard if consumed. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.

Think of this recipe as holiday cheer in cake form. A festive mint chip frosting spruces up plain vanilla cake to make it ready for any winter celebration.

Divide the batter evenly between the baking pans. Use an offset spatula to spread the batter in an even layer.

Maria Short is a Baker and the Owner of Short N Sweet Bakery & Cafe in Hilo, Hawaii. With over 24 years of experience, she specializes in specialty desserts and wedding cakes. She graduated from L’Academie de Cuisine’s Pastry Arts Program with honors and studied at Baltimore International Culinary College. In 2019, Maria competed in the 6th season of the Food Network’s Holiday Baking Championship.

The middle layer is soft and creamy, while the top layer is an airy sponge thanks to the whipping of egg whites. Genoise is what a sponge cake is referred to in Italy or France. In this type of cake, the eggs are beaten with both yolk and white together, along with sugar until they are mousse-like. The flour is then folded in along with some oil or butter for added moisture. Due to the added butter, this sponge cake is more moist and tender than its sponge cake siblings. To the same bowl add the buttermilk, milk, vanilla, molasses, oil, and eggs and beat with thepaddle attachmentof astand mixeror ahand mixerjust until fully combined.

How do you line a cake pan?

The first time you try a recipe, try to follow the instructions exactly. If you’re not making intricately constructed baked goods, well-thought-out pan substitutions are fine. I tested the best cake pans based on my extensive research and experience as an avid home baker and kitchenware reporter. We will continue to use the pans we recommended and update this guide with any new information. The cake released easily from the pan, though it left a slight butter residue like all the nonstick pans I tested. The residue came off easily with soap and water, and none of the cakes were noticeably greasy because of it. The KitchenAid pan cleaned up easily with a nylon sponge and emerged with no discoloration or surface damage when I put it through the dishwasher.

Read more about double chocolate loaf cake here.

The recipe includes both baking powder and vegetable oil, but like many types of sponge cake, the eggs are separated and beaten before being folded into the batter. All of this gives you the rich flavor of an oil cake, but a lighter feel of a sponge cake. It’s typically drizzled with a glaze or frosted with a lighter frosting. The cake gets its signature flavor from natural cocoa powder, buttermilk and vinegar, plus its glorious hue from red gel dye.

Ever since cake in a box has become a staple of supermarkets and is complemented with frosting in a can. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.

Try layering them with genoise or biscuit for a decadent treat that is perfect for summer. For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners’ sugar and vanilla; beat until smooth. Spread a thin crumb coat over the top and sides of the cake. Put a large dollop of frosting onto the top of the assembled layer cake.