January 25, 2016

A Three-Tiered Layer Cake

It's a cold, snowy day here in the Midwest, and what better way to spend the day than to bake?  

These are the very best baking days.  And this cake with its rainbow sprinkles is very cheerful indeed.

I had in mind to make a Neopolitan Cake with a chocolate layer, vanilla layer, and strawberry layer, but decided to do a raspberry layer and dark chocolate layer; just to change it up a bit.

I used a "doctored" cake mix.   If you want something a bit easier and more likely to turn out perfect every, single time, this is the way to go.  The cake was very moist and was really quite delicious.

I buy the Pillsbury cake mix with pudding in the mix.  I substitute butter for the oil and milk for the water and then just follow the directions on the box.  I can always count on the cake turning out perfectly.  That's not always true for my cakes baked "from scratch".

For the raspberry layer, I added in three heaping tablespoons of seedless raspberry jam to the white cake batter.

These are 8-inch cakes.  I used half of the white cake mix batter for one cake, the other half of the white cake mix batter with raspberry seedless jam for the second cake, and half of the dark chocolate cake mix for the third cake.  

I frosted the cake with chocolate buttercream frosting and used a frosting comb to make the lines on the sides of the cake and added the rainbow sprinkles.  And there you have it.  

With candles on top, wouldn't it make the perfect birthday cake?

For the chocolate buttercream frosting, I used one and one-half sticks of unsalted butter at room temperature, six cups of sifted powdered sugar, four heaping tablespoons of Hershey's cocoa powder, one teaspoon of vanilla, and approximately six tablespoons of half and half to desired consistency. 


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