Layer Cake From Scratch
Cakes by MK Ultimate Beginner's Guide
3 - CA K E B A T T E R
Cakes by MK
CAKES BY MK @cakesbymk.nz
CAKE BATTER - CONTENTS
Tips for Preparing Your Cake Batter 1
Chocolate Cake Recipe 2
Lemon Cake Recipe 4
Red Velvet Cake Recipe 6
Vanilla Cake Recipe 8
3-CAKE BATTER
LAYER CAKE FROM SCRATCH: CAKES BY MK ULTIMATE BEGINNER'S GUIDE
TIPS FOR PREPARING CAKE BATTER
When it comes to preparing your cake batter, there are a few
important techniques to ensuring that your final cake results in a
tasty, moist, risen cake.
It's best to have all your ingredients at room
1 temperature, in particular, butter, eggs and milk. This will
allow the ingredients to incorporate into the batter more
evenly.
2 Always sift your dry ingredients. This will ensure that
your batter isn't lumpy.
When a recipe calls for creaming your butter, ensure that
you cream the butter for at least 5 minutes. This will
3 aerate the butter, and will help in creating a light fluffy
cake. You know your butter is ready when it is lighter in
colour and creamy in texture.
Measure your ingredients accurately, either using a scale
4 or measuring cups/spoons. Baking a cake is like science,
so getting the quantities of your ingredients correct is
key!
Do not over-mix your dry ingredients! The more you mix,
5 the more gluten is forming, which means the tougher
your cake is going to turn out! So only mix until
everything is just combined.
Once you place your cake batter into the oven, do not open
6 the oven too early as this can cause the cake to sink in the
middle. Only check it after 3/4's of the recommended baking
time has passed.
3-CAKE BATTER
LAYER CAKE FROM SCRATCH: CAKES BY MK ULTIMATE BEGINNER'S GUIDE 1
CHOCOLATE CAKE RECIPE
This chocolate cake recipe is my absolute favourite! It makes such a rich, moist
and decadent chocolate cake. I would also recommend adding in the optional
raspberries, which adds a lovely citrus flavour to the cake! For the cake in this
course, I used 1x this recipe and divided it between three 6 inch cake tins.
(Recipe credit: BakeLikeaPro)
Prep time: 20 minutes │ Cook time: 1 hour │ Total time: 1 hour 20 minutes
Yield: Two 8 inch chocolate cakes (for layering). If you prefer to make the cake in
one 8 inch tin, bake for 2 hours. For three 6 inch cake tins, bake for 45-55
minutes.
Ingredients:
1 and ¼ cups (250g) unsalted butter
8 ounces (250g) 50% dark chocolate
2 and ¾ cups (550g) granulated sugar
2 tablespoons (30ml) instant coffee
¾ cup (175ml) hot water
2 cups (300g) flour
½ cup (55g) cocoa powder
½ teaspoon (3g) baking soda
2 teaspoons (8g) baking powder
1/2 teaspoon (3g) salt
½ cup (125ml) milk
4 eggs
2 tablespoons (30ml) vegetable oil
1/2 cup (62g) frozen raspberries covered lightly in flour (optional)
Method:
1) Preheat oven to 150°C (302°F) and lightly grease two 8 inch cake tins.
2) In a double boiler, gently melt the butter, chocolate, and sugar. Mix the coffee
with the boiling water, and add this to the mixture as well. Stir every now and
then to quicken the melting process.
3) Once completely melted, remove from heat and allow to cool for 5 minutes.
4) Whilst the mixture is cooling, sift the flour, cocoa powder, baking soda, baking
powder and salt into a bowl.
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5) Once 5 minutes have passed, return to the chocolate mixture and mix in the
milk with a hand mixer (or whisk). If you are using a stand mixer, then do this on
a low speed with the paddle or whisk attachment.
6) Add in the eggs one by one, mixing well in between each addition.
7) Mix in the vegetable oil.
8) Mix in the sifted dry ingredients until just combined.
9) Fold in the frozen raspberries (optional).
10) Evenly pour the mixture into the cake tins.
11) Bake in the oven for 1 hour, or until a toothpick comes out clean. Refrain
from opening the oven too early, otherwise this can cause your cake to sink in
the middle. Every oven is different, so if you feel like you need to check your
cake earlier, then I would recommend checking it only after 3/4's of the cook
time has passed.
12) Let the cake completely cool before removing them from their cake pans.
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LAYER CAKE FROM SCRATCH: CAKES BY MK ULTIMATE BEGINNER'S GUIDE 3
LEMON CAKE RECIPE
This lemon cake recipe is one of the easiest recipes I've tried, and is the recipe
that I use for all my lemon cake orders. It not only tastes great, but is light, fluffy
and super super moist! If you'd like to make three 6 inch cake layers, use 1x this
recipe and divide it evenly into three 6 inch cake tins. (Recipe credit: Alison
Holst)
Prep time: 10 minutes │ Cook time: 30 minutes│ Total time: 40 minutes
Yield: One 8 inch cake.
Ingredients:
-1 ¾ cup (370g) white granulated sugar (if you're not putting berries in then
reduce this amount to 1 ½ cups (320g))
-Finely grated rind of two lemons (12g)
-2 large eggs (114g)
-1 cup (215g) canola or other oil
-1/2 teaspoon (2.5g) salt
-1 cup (245g) plain yoghurt
-3 tablespoons (43.1g) lemon juice
-2 cups (226g) self-raising flour
-½ cup (65g) berries lightly coated in flour (optional)
Method:
1) Pre-heat oven to 350°F/180°C.
2) Grate all the coloured peel from the lemons into a large bowl.
3) Add the sugar, eggs and oil, then whisk together.
4) Add the salt, yoghurt and lemon juice and mix again.
5) Sift in the flour and fold in with a spoon until just combined.
6) Mix in ½ cup berries (optional).
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7) Pour cake mixture into the prepared pan/s and bake for about 30 minutes, or
until a skewer comes out clean.
8) Leave for about 20 minutes before removing it from the tin. Once removed,
let it cool completely.
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LAYER CAKE FROM SCRATCH: CAKES BY MK ULTIMATE BEGINNER'S GUIDE 5
RED VELVET CAKE RECIPE
This red velvet cake recipe is an absolute delight! It has the perfect texture, and
a wonderful caramelised edge that not only tastes great, but is perfect for cake
decorating too! For three 6 inch cake tins, use 1x this recipe and evenly divide
the batter into the three cake tins. (Recipe credit: Pretty. Simple. Sweet)
Prep time: 15 minutes │ Cook time: 35 minutes │ Total time: 50 minutes Yield:
Two 8 inch cakes (for layering). For three 6 inch cake tins, reduce cook time to 25
minutes.
Ingredients:
2½ cups (340g) all-purpose flour
¼ cup (35g) cornflour/cornstarch
2 tablespoons (12g) unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon salt
½ cup (115g) salted butter, softened to room temperature
2⅛ cups (425g) granulated sugar
1 cup (240 ml) vegetable or canola oil
3 large eggs
2 teaspoons vanilla extract
1¼ teaspoons distilled wine vinegar
2-3 tablespoons red food colouring
1 cup (240 ml) buttermilk
Method:
1) Preheat oven to 350°F/180°C.
2) In a bowl, sift together flour, cornflour, cocoa powder, baking soda, and salt.
Set aside.
3) In a bench mixer (using the paddle attachment), beat together the butter and
sugar on medium speed until light and fluffy (about 3-4 minutes).
4) Beat in the oil. Add eggs, one at a time, mixing well between each addition.
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5) Add vanilla and vinegar and beat until combined.
6) Add red food colouring, until desired colour is reached.
7) With the mixer on low speed, add half of the dry ingredients and beat until
just combined.
8) Add buttermilk, followed by the rest of the dry ingredients. Do not over mix.
9) Transfer the batter into two 8 inch cake tins and Bake for 30-35 minutes or
until a toothpick comes out clean.
10) Allow the cakes to cool for 20 minutes before removing them from the cake
pans and then leave on a wire rack to cool completely.
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VANILLA CAKE RECIPE
I've tried many vanilla cake recipes, but the one below is the winner for me! It's a
denser cake recipe (perfect for cake decorating), and really delicious and moist.
For three 6 inch cake tins, make 1x the recipe and divide it evenly into the three
cake tins. (Recipe credit: Cakes by MK)
Prep time: 15 minutes │Cook time: 35 minutes │ Total time: 50 minutes
Yield: One 10 inch cake.
Ingredients:
- ½ cup (113g) salted butter (softened to room temperature)
- 1 cup (240ml) canola oil
- 1 1/2 cup (300g) white granulated sugar
- 4 eggs
- 1 tablespoon (13g) vanilla extract
- 3 cups (390g) all-purpose flour
- 1 tablespoon (14g) baking powder
- 1/4 teaspoon (1.25g) salt
- 1 1/2 cup (360ml) buttermilk
Method:
1) Preheat oven to 180C (350F) and prepare a 10 inch cake tin by lining the
bottom with baking/parchment paper and lightly greasing the sides.
2) In the bowl of a stand mixer using the paddle attachment (or using an electric
mixer) cream together the butter, canola oil and sugar until creamy and well-
combined (about 5-8 minutes).
3) Add eggs, one at a time, beating well after each addition.
4) Mix in vanilla extract.
5) In a separate bowl, whisk together flour, baking powder, and salt.
6) Using a spatula and gently hand-mixing (or on the lowest speed on your stand
mixer), alternate adding the flour mixture and buttermilk to the butter mixture,
starting and ending with the flour mixture and mixing until just combined after
each addition. The batter should be smooth and completely combined, but avoid
over-mixing.
Course: How to Make a Layer Cake
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7) Pour the cake batter into the pre-prepared cake tin/s, and bake for 35
minutes. When the cake is done, the surface should spring back when you touch
it, and a toothpick inserted in the centre should come out clean.
8) Allow the cake to cool for 20 minutes before removing it from the cake tin. Let
it completely cool before icing/adding in fillings.
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