A piece of cake: with foolproof recipes from Sunset's test kitchen, glamorous layer cakes are easier than you think

Sunset, June, 2003 by Charity Ferreira, Kate Washington

No dessert combines elegance and charm quite like a homemade layer cake. We mark the milestones of our lives, from birthdays to graduations, with cakes, and making a great one from scratch takes just a few minutes longer than stirring up a mix. That small effort not only makes a big difference in flavor and texture, but also makes the celebration that much more special.

The deep, dark chocolate and rich, velvety butter cake we perfected in our test kitchen are great bases on which to layer different fillings and frostings, such as silky buttercream or caramel creme fraiche (see page 110 for seven mouthwatering combinations). From over-the-top toffee crunch to summery berry-lemon, these are special-occasion cakes anyone can create.

Basic Butter Cake

PREP AND COOK TIME: About 1 hour, plus at least 1 hour to cool

NOTES: Soften the butter briefly in a warm place in the kitchen or in a microwave oven until very soft but not melted.

MAKES: Two 9-inch cake layers; 12 to 16 servings

    1 cup (1/2 lb.) butter, softened (see notes)
1 1/2 cups sugar
    3 large eggs
    3 large egg yolks
    1 tablespoon vanilla
3 1/4 cups cake flour
2 1/2 teaspoons baking powder
  1/4 teaspoon salt
1 1/4 cups milk

1. In a bowl, with a mixer on medium-high speed (use the paddle attachment if using a standing mixer), beat butter and sugar until fluffy and pale yellow, 4 to 5 minutes. Add eggs, then yolks, one at a time, beating well after each addition and scraping down sides of bowl as necessary. Beat in vanilla.

2. In another bowl, mix flour, baking powder, and salt. Stir (or beat at low speed) about a third of the flour mixture into butter mixture. Stir in half the milk just until blended. Stir in another third of the flour mixture, then remaining milk, followed by remaining flour. Scrape batter equally into two buttered and floured 9-inch round cake pans and spread level.

3. Bake in a 350[degrees] regular or convection oven until a wooden skewer inserted in the center comes out clean, 25 to 30 minutes. Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans. Cool completely before frosting.

Per serving: 322 cal., 42% (135 cal.) from fat; 4.8 g protein; 15 g fat (8.5 g sat.); 43 g carbo (0.5 g fiber); 257 mg sodium; 115 mg chol.

Double-Layer Chocolate Cake

PREP AND COOK TIME: About 1 hour, plus at least 1 hour to cool

NOTES: To melt the chocolate, break it into small pieces and place in a small microwave-safe bowl; cook in a microwave oven at half power (50%), stirring occasionally, until smooth, 2 to 3 minutes.

MAKES: Two 9-inch cake layers; 12 to 16 servings

  1/2 cup (1/4 lb.) butter, at room temperature
1 1/2 cups firmly packed brown sugar
    3 large eggs
    4 ounces unsweetened chocolate, melted
      (see notes)
    1 teaspoon vanilla
    2 cups all-purpose flour
  3/4 cup Dutch-processed unsweetened
      cocoa
    1 teaspoon baking powder
    1 teaspoon baking soda
  1/4 teaspoon salt
    1 cup milk
  3/4 cup sour cream

1. In a bowl, with a mixer on medium speed, beat butter and brown sugar until blended. Beat in eggs. Add melted chocolate and vanilla; beat until combined.

2. In another bowl, stir together flour, cocoa, baking powder, baking soda, and salt. In a small bowl, mix milk and sour cream.

3. Add flour mixture and milk mixture alternately to butter mixture, about a third of each at a time, beating after each addition until incorporated (batter will be very thick). Scrape batter equally into two buttered and floured 9-inch round cake pans and spread level.

4. Bake in a 350[degrees] regular or convection oven until a wooden skewer inserted in the center comes out clean, 25 to 30 minutes. Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans. Cool completely before frosting.

Per serving: 288 cal., 47% (135 cal.) from fat; 5.2 g protein; 15 g fat (8.6 g sat.); 38 g carbo (1.5 g fiber); 272 mg sodium; 64 mg chol.

Foolproof Buttercream

PREP AND COOK TIME: About 30 minutes

NOTES: You can make this frosting up to 1 week ahead; cover airtight and chill. Before using, let buttercream come to room temperature, then beat briefly at medium speed to restore texture. In place of the vanilla in step 4, you can flavor buttercream with 2 to 3 tablespoons liqueur, 6 ounces bittersweet chocolate, melted, or up to 1/2 cup strained jam of any flavor.

MAKES: About 31/2 cups; enough to fill and frost two 9-inch cake layers

  6 large egg yolks
3/4 cup sugar
1/2 cup light corn syrup
  2 cups (1 lb.) unsalted butter, softened
    (see notes for basic butter cake)
  2 teaspoons vanilla or other flavoring
    (see notes)

1. In a bowl, with a mixer at high speed, beat egg yolks until pale yellow, 4 to 5 minutes.

2. Butter a 2-cup glass measure. In a 2- to 3-quart pan, combine sugar and corn syrup. Set over medium-high heat and stir until sugar is dissolved and mixture comes to a rolling boil. Immediately pour into the buttered glass measure.

3. Beating constantly at medium speed, pour syrup in a thin, steady stream into egg yolks (avoiding beaters). Continue beating until mixture is at room temperature, 7 to 10 minutes.