Who can resist layer cake? Especially if it’s covered in frosting that’s mostly whipped cream and tastes even better than it looks? Not me, that’s for certain. And now that I think of it, I can actually say that about everyone in my household – we are all lovers of layer cakes, most especially those that are iced with Heavenly Frosting. This is a frosting recipe you’re going to use over and over again!
I’m no cake decorator, nor do I claim to be a pastry chef, by any means.
However, I do make my fair share of birthday cakes for family and friends, and I believe that to be a true birthday cake, you must have at least two layers, preferably three, and you absolutely cannot be created as part of a 9 x 13 pan; it’s just not right.
So WHY is it, I ask, that a layer cake always seems to taste so. darn. good???
Could it be that when you’re piled high, perched on a pretty pedestal, and covered in frosting that’s fluffy and billow-y, you are guaranteed delicious? Especially if you’ve been given adequate time to absorb lots of that whipped cream frosting right into your layered being? It seems very likely to me. (Hallelujah!)
1 white cake mix, I prefer Super Moist or Duncan Hines
1/2 cup butter, melted and cooled slightly
1 tsp. vanilla extract
1 cup water
3 egg whites
Prepare and bake cake as per package directions, using two 8 inch round cake pans that have been greased. (I always add a piece of parchment to each pan to ensure my layers pop right out.) When cakes come out of the oven, immediately cover each pan with foil and let cool (covered) completely.
12 oz. cream cheese, softened just a bit
3/4 cup granulated sugar
3/4 tsp almond extract
1 1/2 tsp. vanilla extract
3 cups whipping cream
In a large mixing bowl, using an electric mixer, beat cream cheese; add sugar and extracts and beat well. Add whipping cream and beat until stiff peaks form, adding food coloring of your choice during this time.
When layers have cooled, frost cake as desired. If you are making a rose cake (as in the photo above) you will need nearly all of this frosting. If you are just icing two layers by spreading frosting on, you will have frosting to spare…..not a bad thing by any means.
Once the cake is frosted, cover with a large cake carrier and store in the fridge for 8-10 hours to let layers absorb some of the moisture from the frosting and to thoroughly chill. Cake will keep 2-3 days in the fridge.
Now You’re Cookin’