WHITE ELEPHANT CAKE WITH BUTTERCREAM FROSTING
Provided by Rebecca Miller French
Categories Cake Mixer Egg Dessert Bake Kid-Friendly Coconut Anniversary Birthday Cookie Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 18-24 servings
Number Of Ingredients 16
Steps:
- Bake cake
- 1. Preheat oven to 350°F. Mix together the flour, baking powder, and salt in a large bowl; set aside. Using an electric mixer, cream the butter and sugar until the mixture is light yellow. Add the eggs one at a time, beating well after each addition. Add the coconut milk and the flour mixture alternately, ending with the flour mixture, and continuing to beat well after each addition. Stir in the vanilla.
- 2. Divide the batter evenly among 3 lightly buttered and floured 8-inch square pans. Bake for 30 to 35 minutes, or until a cake tester comes out clean. Cool in the pan, then invert onto cooling racks.
- 3. To create a 4-tiered cake, cut a 2-inch, 4-inch, and 6-inch square out of 2 of the cakes. Using sturdy cardboard, cut precise squares of the same dimensions. Place the cut cakes on the corresponding cardboard squares (they will serve as bases).
- 4. Insert 4 heavy-duty plastic straws, cut to 6-inch lengths, into the center of the remaining 8-inch cake, forming a square (they will act as the support for the 6-inch cake). Place the 6-inch cake on top of the 8-inch cake. Repeat this process with four more straws on the 6-inch cake, then place the 4-inch cake on top. Repeat the procedure for the 2-inch cake.
- Make buttercream frosting
- 1. Cream the butter in a bowl until light and fluffy; set aside.
- 2. Combine 2/3 cup water and the sugar in a heavy saucepan. Heat until the liquid reaches the soft-ball stage, 240°F on a candy thermometer. Watch carefully; do not let the sugar syrup overheat.
- 3. In another bowl, beat the egg whites with the cream of tartar and salt until very stiff peaks form. Continue beating on high speed as you slowly pour in 1/4 cup of the sugar syrup. Gradually add the rest of the syrup using the same method.
- 4. Continue beating as you add the butter, several tablespoons at a time. (Make sure the mixture has no heat left in it or the butter will melt). The frosting should become thick and creamy. If it doesn't thicken, cool it over a bowl of ice, then try beating again. Stir in the vanilla. Frost the cake and adorn it with elephant cookies ($8 to $12 each, elenis.com).
VANILLA CAKE WITH BUTTERCREAM FROSTING
Provided by Robert Irvine : Food Network
Categories dessert
Time 2h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the vanilla cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray and line the bottoms with parchment paper; spray the parchment and dust the pans with flour, tapping out the excess.
- Whisk the baking powder, salt and 3 cups flour together in a bowl until combined. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium, then beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk and ending with the flour, until just smooth.
- Divide the batter among the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted in the middles comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edges of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment.
- For the buttercream: Mix together the confectioners' sugar and butter in a stand mixer fitted with the whisk attachment. Mix on low speed until well blended, then increase speed to medium and beat for another 3 minutes.
- Add vanilla and cream and continue to beat 1 minute more, adding more cream if needed for spreading consistency.
- Trim the tops of the cakes with a long serrated knife to make them level, if desired. Spread frosting on each layer, stack layers and cover with frosting.
HEAVENLY WHITE CAKE
This is an old recipe I have for a white cake, and it tastes very good.
Provided by Carol
Categories Desserts Cakes White Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Measure sifted cake flour, baking powder, and salt; sift together three times.
- In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
- Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 52.1 g, Cholesterol 32.1 mg, Fat 12.2 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 7.6 g, Sodium 417.1 mg, Sugar 26.2 g
DEVIL'S FOOD CAKE WITH FLUFFY FROSTING
The devil is in the details -- it's also in this sinfully chocolatey cake with fluffy frosting that is sure to be a hit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment; butter parchment and dust pans with cocoa.
- Whisk boiling water into cocoa until smooth; whisk in sour cream. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- In a large bowl, using a mixer, beat butter and 2 1/4 cups sugar on medium-high until fluffy and pale yellow. Beat in whole eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions cocoa mixture, and beat until combined. Fold in 4 teaspoons vanilla.
- Divide batter among pans. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes, rotating pans halfway through. Transfer pans to wire racks and let cool completely. Remove cakes from pans and discard parchment. Trim cakes if desired.
- In a heatproof bowl set over (not in) a pan of simmering water, whisk together remaining 1 1/2 cups sugar, egg whites, and corn syrup until sugar is dissolved. Remove from heat; using mixer, beat on high until stiff, fluffy peaks form, about 5 minutes. Fold in remaining 1 teaspoon vanilla.
- Transfer a cake layer to a serving plate and top with 1 cup frosting. Stack second cake on top and cover top and sides with remaining frosting.
Nutrition Facts : Calories 560 g, Fat 25 g, Fiber 3 g, Protein 8 g, SaturatedFat 15 g
ELEPHANT CAKE
My son's beloved elephant blankie was the inspiration for the theme of his fourth birthday party. His cake, shaped like a friendly pachyderm, was a huge hit! I'm no cake decorator, but I found it fun to make. No special pans are needed, and the frosting is easily applied with a pastry bag and star tip. -Kristen Proulx, Canton, New York
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 24-30 servings.
Number Of Ingredients 8
Steps:
- Line two 9-in. round baking pans and one 13-in. x 9-in. baking pan with waxed paper; grease the paper. Prepare both cake batters and bake according to package directions, using the 9-in. pans for the yellow cake and the 13-in. x 9-in. pan for the chocolate cake. Cool for 10 minutes; remove from pans to wire racks to cool completely. Level cake tops if necessary., Referring to Fig. 1 and using a serrated knife, cut out a trunk and two feet from one yellow cake. Referring to Fig. 3, cut out an ear and tail from second yellow cake. (Discard leftover cake pieces or save for another use.), Center chocolate cake on a 28-in. x 16-in. covered board. Referring to Fig. 2, position trunk along left bottom edge of cake and tail on right side. Place feet at bottom corners of cake. Place ear 2 in. from left side of cake., For frosting, in a large bowl, cream the shortening and butter until light and fluffy. Gradually add the confectioners' sugar, vanilla and enough milk to achieve desired consistency. , Tint 1/4 cup of frosting black; set aside. Set aside 1/2 cup white frosting. Tint remaining frosting blue-gray, using small amounts of black and blue food coloring. Spread 2 cups of the blue-gray frosting over top and sides of cake., Trace a 1-1/2-in. x 1-1/4-in. oval for the eye. Cut a small hole in the corner of a pastry or plastic bag; insert round tip #4. Fill bag with black frosting. Outline eye and fill in pupil; pipe eyelashes and mouth. Using star tip #25 and reserved white frosting, pipe stars to fill in eye and add nostril and toes., With blue-gray frosting and star tip #16, pipe stars over top and sides of elephant.
Nutrition Facts :
ELEPHANT CAKE
This elephant cake is just as fun to make as it is eat! It's made with funfetti cake layers and frosted with buttercream frosting.
Provided by Chelsey White
Categories Cakes
Time 3h3m
Number Of Ingredients 24
Steps:
- Preheat oven to 350°F / 175°C. Grease and line the following pan sizes: one 7-inch cake layer, three 6-inch cake layers, and three 4-inch cake layers. Set aside.
- Mix 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt in a stand mixer with a paddle attachment or in a large bowl hand mixer on a low speed until combined.
- Mix in 1 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks crumbly.
- Pour in 1 cup of egg whites and mix on low until just combined.
- Mix in 1 1/2 cups sour cream, 2 Tbsp of vegetable oil, 2 tsp of vanilla extract, and a squirt of gel food coloring if desired. Mix on a medium-low speed until incorporated.
- Scrape down the sides of the bowl with a rubber spatula then beat on a low speed for about 30 seconds to make sure everything is properly mixed together.
- Fold 3/4 cup rainbow sprinkles into the cake batter using a rubber spatula and mix just until they're evenly distributed.
- Pour the batter evenly between the prepared pans, then bake for 30-35 minutes or until a toothpick comes out with a few moist crumbs. The small pans should bake faster, so be sure to check them first. Rotate your pans halfway through to help the cake layers bake evenly.
- Let the layers cool in the pan for about 15 minutes, then flip them onto a wire rack to finish cooling.
- Once the cake layers have finished cooling use a serrated knife to level the tops and set the cake layers aside.
- If you make these cake layers in advance, wrap and freeze them like this. When you're ready to assemble the cake, unwrap the frozen layers and allow them to thaw for about 30 minutes before you plan to frost the cake.
- While the cake layers bake and cool, make the buttercream frosting.
- Beat 3 cups of butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
- Add in 1 Tbsp of vanilla extract, 2 Tbsp black cocoa and 1 tsp of salt and mix on a low speed.
- Slowly add in 11 cups of powdered sugar, 1 cup at a time. Add 1/3 cup of heavy cream halfway through to make it easier to mix.
- Once fully mixed and has reached the desired consistency, beat on low until for a couple extra minutes to make the frosting super smooth and to push any extra air out of the frosting.
- If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
- Cover the buttercream with plastic wrap to prevent crusting, then set aside.
- Before you start to make the cake, use black, white and pink fondant to create the elephant's eyes, cheeks, nails and ears (roughly 4.5-in. x 2.5-in). Make the fondant ears about 1/2 inch thick to allow you to press 3 toothpicks into them like in the video. This will allow you to securely add the ears to the cake later.
- Place the fondant pieces on a wire rack or piece of parchment paper to let them dry and firm up while you assemble the cake.
- Stack and frost cake layers on a 10-inch greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
- Add an even layer of buttercream between each cake layer with a large offset spatula and stack them in the following order: 7-inch, 6-inch, 6-inch, 4-inch, 6- inch, 4-inch, 4 inch. Use a serrated knife to trim the cake layers as needed to give the elephants body a rounder shape.
- Insert either a thick plastic straw (like a bubble tea straw) or a wooden dowel through the center of the cake layers to help stabilize them.
- Spread a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a bench scraper then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
- Place 4 cups of mini marshmallows in a heatproof bowl and heat in the microwave for 30 seconds at full power.
- Stir then heat in 15 second intervals until the marshmallows are melted.
- Pour in 6 cups of rice krispies or puffed rice cereal and stir until the cereal is fully coated in melted marshmallows.
- Grease your hands with cooking spray then shape two front legs, two hind legs, and a trunk with the rice krispie mixture. Place the legs and trunk against your cake as you make them to ensure they are proportionate and shaped properly.
- Press the rice krispie treat legs and trunk into place on the cake.
- Add a second, thicker layer of grey buttercream around the cake and rice krispies. Smooth using a small offset spatula and an acetate sheet.
- Chill the cake again in the fridge (30 minutes) or freezer (10 minutes) until the second coat of frosting firms up.
- Place the fondant facial features on the chilled cake with a small dab of buttercream.
- Carefully press the ears into the sides of the elephant's head and pipe grey buttercream around the edge of each ear. Pipe a thin layer of buttercream on the back of each ear, then chill the cake again in the fridge or freezer to help lock the ears into the place.
- Let the cake sit out at room temperature for 1-2 hours before serving to make it easier to cut.
Nutrition Facts : Calories 909 calories, Carbohydrate 125 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 45 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 303 milligrams sodium, Sugar 100 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
MOIST WHITE CAKE WITH WHITE BUTTERCREAM ICING
I chose a Duncan Hines mix and modified the directions a little bit along with a Wilton Buttercream Icing recipe. The end result was AWESOME!
Provided by Micah1595
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- CAKE.
- Preheat oven to 350°.
- Blend the mix, half and half, margarine, and eggs at medium speed until fully mixed.
- Pour the batter into greased pans. For this recipe I used two 8-inch round cake pans.
- Bake for 20- 25 minutes or until cake tests done.
- Cool the cake while in pans for 10 minutes, then remove and allow them to continue to cool. After cooled then add frosting.
- FROSTING: Mix shortening, vanilla, sugar (sifted), and half and half at medium speed until fully mixed. If the frosting is too thin, add more sugar, if it is to thick add more half and half.
- Then ice cake to desired taste.
- Top with your own choice. I topped mine with strawberry pie filling. It was PERFECT!
Nutrition Facts : Calories 555.4, Fat 27.4, SaturatedFat 8.3, Cholesterol 11.8, Sodium 337.9, Carbohydrate 75.2, Fiber 0.4, Sugar 63, Protein 3.8
VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING
Indulge in this layer cake topped with rich buttercream-a vanilla lover's dream. I use pure vanilla extract for the best flavor. -Michelle Dorsey, Wilmington, Delaware
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.
Nutrition Facts : Calories 420 calories, Fat 22g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.
More about "white elephant cake with buttercream frosting food"
FLUFFY WHITE (FLAG) CAKE WITH BUTTERCREAM, AN ADVENTURE
From maureenabood.com
WHITE CAKE RECIPE FROM SCRATCH (SOFT AND FLUFFY)
From sugargeekshow.com
DELICIOUS WHITE CAKE RECIPE WITH BUTTERCREAM FROSTING
From sugarmaplefarmhouse.com
HOW TO MAKE SUPER WHITE BUTTERCREAM | WHAT …
From whatcharlottebaked.com
ANGEL FOOD CAKE WITH LEMON BUTTERCREAM FROSTING
From twosisterscrafting.com
FLUFFY WHITE CAKE WITH VANILLA BUTTERCREAM FROSTING
From cakemerchant.com
SIMPLE WHITE CAKE WITH A VANILLA BUTTERCREAM FROSTING
From simplepartyfood.com
CREAMY WHITE CAKE WITH BUTTERCREAM FROSTING
From greatgrubdelicioustreats.com
WHITE VELVET CAKE WITH VANILLA BUTTERCREAM - WHOLESOME …
From wholesomefarmhouserecipes.com
DREAMY WHITE CAKE WITH CINNAMON BUTTERCREAM FROSTING
From shadesofcinnamon.com
WHITE CAKE & BOURBON BUTTERCREAM & SEVEN-MINUTE FROSTING …
From southernliving.com
EASY WHITE CAKE WITH VANILLA BUTTERCREAM FROSTING
From plumstreetcollective.com
WHITE ELEPHANT CAKE WITH BUTTERCREAM FROSTING FOOD
From wikifoodhub.com
WHITE CAKE RECIPE WITH ERMINE FROSTING - VEENA AZMANOV
From veenaazmanov.com
LIGHT AND FLUFFY WHITE CAKE WITH WHIPPED FROSTING - LIFE LOVE AND …
From lifeloveandsugar.com
FLUFFY WHITE CAKE + CHERRY BUTTERCREAM ICING - THE BEARD AND THE …
From thebeardandthebaker.com
WHITE CAKE WITH VANILLA BUTTERCREAM - BAKING WITH BLONDIE
From bakingwithblondie.com
WHITE CAKE WITH BUTTERCREAM ICING. - PINTEREST
From pinterest.ca
EASY WHITE CAKE WITH SWISS MERINGUE BUTTERCREAM | BEYOND FROSTING
From beyondfrosting.com
WHITE CAKE WITH BUTTERCREAM FROSTING - THE LIVE-IN KITCHEN
From theliveinkitchen.com
THE BEST WHITE CAKE RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
HOMEMADE WHITE CAKE WITH VANILLA BUTTERCREAM FROSTING - SIMPLY …
From simplyscratch.com
ELEGANT WHITE CAKE WITH BUTTERCREAM FROSTING - KATE'S SWEETS
From katessweets.weebly.com
CHOCOLATE CAKE WITH WHITE BUTTERCREAM FROSTING …
From stevehacks.com
ELEPHANT-THEMED BIRTHDAY CAKE | ELEPHANT CAKES, THEMED
From pinterest.com
WHITE CAKE RECIPE WITH BUTTERCREAM FROSTING AND VIDEO
From allshecooks.com
DEVIL'S FOOD CAKE WITH BUTTERCREAM ICING - GATHER FOR BREAD
From gatherforbread.com
PERFECT WHITE CAKE WITH VANILLA BUTTERCREAM ICING - ROSETTA BAKES!
From rosettabakes.com
WHITE ELEPHANT CAKE WITH BUTTERCREAM FROSTING
From fooddiez.com
CLASSIC WHITE LAYER CAKE & BUTTERCREAM FROSTING - THREE …
From meatandthreemeals.com
FLUFFY WHITE BUTTERCREAM FROSTING | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE WHITE BUTTERCREAM: EASY, 5-INGREDIENT RECIPE
From chelsweets.com
OLIVE OIL CAKE WITH BUTTERCREAM FROSTING AND SOUR CANDIED ORANGES
From foodandwine.com
120+ BEST ELEPHANT CAKE IDEAS (2022) BIRTHDAY THEMES, PARTY …
From ibirthdaycake.com
WHITE ELEPHANT CAKE WITH BUTTERCREAM FROSTING
From pinterest.com
CLASSIC WHITE CAKE WITH BUTTERCREAM FROSTING - BAKING BITES
From bakingbites.com
WHITE CAKE AND BUTTERCREAM FROSTING - HALLMARK IDEAS & INSPIRATION
From ideas.hallmark.com
HOW TO MAKE THE BEST WHITE CAKE WITH BUTTERCREAM FROSTING
From familysavvy.com
THE BEST WHITE CAKE RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love