Month: February 2023

Categories
3. Cupcakes latest recipes

TIRAMISU CUPCAKES

Ingredients:

Cupcakes:

  •  1⅓ cups (185g) all-purpose flour
  •  1 teaspoon baking powder
  •  1 teaspoon espresso powder or instant coffee powder
  •  1/4 teaspoon salt
  •  1/2 cup (115g) butter, softened
  •  1/2 cup (100g) granulated sugar
  •  1/2 cup (100g) brown sugar (or granulated sugar)
  •  2 large eggs , at room temperature
  •  1 teaspoon pure vanilla extract
  •  1/2 cup (120 ml) whole milk

Coffee Soaking Syrup:

  •  1 teaspoon espresso powder or instant coffee powder*
  •  3 tablespoons sugar
  •  1/4 cup (60 ml) hot water
  •  1 tablespoon marsala or coffee liqueur such as Kahlua , optional but so good

Frosting:

  •  3/4 cup (170g) mascarpone cheese
  •  1/3 cup confectioner’s sugar , sifted
  •  1 teaspoon espresso powder or instant coffee powder*
  •  1½ tablespoons coffee liqueur
  •  3/4 cup (180 ml) heavy cream
  •  Cocoa powder , for dusting

Instructions:

  1. Start with making the soaking syrup: Mix the coffee/espresso powder and sugar in hot water and mix until dissolved, then add liqueur. Set aside to cool.
  2. To make the cupcakes: Preheat oven to 350°F/180°C. Line muffin tin with cupcake liners and set aside.
  3. In a medium bowl, sift together flour, baking powder, coffee/espresso powder, and salt. Set aside.
  4. In a standing mixer fitted with the paddle attachment, beat together butter and sugars on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Reduce mixer speed to low and add half of the dry ingredients, beating just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly only until combined. Do not over mix—the less you mix, the lighter the cupcakes will be.
  5. Divide batter evenly between cups, filling about ¾ full. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Allow muffins to cool in pan for 10 minutes, then remove cupcakes from pan and place them on a wire rack.
  6. While cupcakes are still warm, poke the tops with a fork or toothpick a few times. Brush with coffee syrup, allowing it to soak in. Use all the syrup evenly over cupcakes.
  7. To make the frosting:In a large bowl whisk together mascarpone, sugar, espresso powder, and liqueur. In the bowl of an electric mixer fitted with the whisk attachment, whisk heavy cream until stiff peaks form. Fold whipped cream into the mascarpone mixture in 2 additions. Allow cupcakes to cool completely then frost them.
  8. Chill cupcakes until ready to serve. Just before serving, dust frosting with cocoa powder.
  9. Cupcakes can be kept tightly covered in the refrigerator for up to 3 days.

Recipe Notes

* Instant coffee has a subtler flavor than espresso powder, so if you use it, you may want to add more for a stronger coffee flavor.

Categories
3. Cupcakes latest recipes

SNICKERDOODLE CUPCAKES

INGREDIENTS:

For the Cupcakes:

  • 1 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • 1 1/4 cups granulated sugar, (divided)
  • 3/4 cup buttermilk, or whole milk
  • 1/4 cup sour cream
  • 2 teaspoons vanilla
  • 2 egg whites
  • 1 teaspoon cinnamon

For the Frosting:

  • 1/2 cup butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla

INSTRUCTIONS:

For the Cupcakes:

  1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners (12 regular, 24 mini, or a combo of 6 regular and 12 mini).
  2. In a mixing bowl, combine flour, baking powder, baking soda, and salt.
  3. In another bowl, melt butter and whisk in 1 cup sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients to the dry and mix until just combined. Set aside.
  4. With an electric mixer, beat egg whites until soft peaks form. Fold into the batter until combined.
  5. Spoon batter into cupcake liners (I like to use an ice cream scoop).
  6. Mix the remaining 1/4 cup sugar and cinnamon together and sprinkle 1/2 teaspoon on the top of batter. Reserve remaining.
  7. Bake for 15-18 minutes until toothpick comes out clean. (If you are baking mini and regular cupcakes, bake the mini ones first and then the regular.) Leave in tin for a couple minutes until able to remove onto rack. Cool completely before frosting.

For the Frosting

  1. In a mixing bowl, beat butter and cream cheese with an electric mixer on medium speed. Add the powdered sugar a little at a time and beat until smooth and creamy. Mix in the vanilla extract.
  2. Place frosting in a piping bag fitted with an M1 tip. Swirl frosting on top of the each cupcake and then sprinkle the remaining cinnamon sugar mixture on top.
Categories
3. Cupcakes latest recipes

Super Moist Chocolate Cupcakes

Ingredients:

  • 3/4 cup (94g) all-purpose flour (spoon & leveled)
  • 1/2 cup (41g) unsweetened natural cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature*
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) buttermilk, at room temperature*

Topping

  • Chocolate Buttercream or Vanilla Buttercream
  • sprinkles (optional)

Instructions:

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
  2. Cupcakes: Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
  3. Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
  4. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
  5. Frost cooled cupcakes however you’d like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions: You can prepare cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and frost the day of serving. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving. Frosting freezing instructions included in step 5.
  2. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cupcakes won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
  3. Mini Cupcakes: Fill mini liners only halfway and bake for 10-12 minutes at 350°F (177°C). Yields about 3 dozen.
  4. Cake: Here’s a chocolate cake that is just as moist and chocolate-y.
  5. Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
Categories
2. Fruit Cakes latest recipes

Strawberry Poke Cake

Ingredients

Cake: 

  • 2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing the pan
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/4 cups buttermilk, well shaken
  • 2 teaspoons pure vanilla extract
  • 2 cups sugar
  • 3 large eggs, at room temperature, lightly beaten
  • One 3-ounce box strawberry gelatin

Sweetened berries

  • 2 pounds strawberries
  • 3 tablespoons sugar

Topping

  • 2 cups heavy cream, cold
  • 1 tablespoon sugar
  • 2 teaspoons pure vanilla extract

Instructions:

  1. For the cake: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
  2. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
  3. Beat the sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the side of the bowl as needed. Slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, alternate beating in the flour mixture in three additions and the buttermilk mixture in two, starting and ending with the flour mixture. Scrape down the side of the bowl, and beat until the batter is well mixed. Spread into the prepared pan.
  4. Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes, rotating the pan halfway through. Let cool in the pan for 30 minutes. Using a fork, poke holes in the top and all the way through the cake.
  5. Bring 1 cup water to a boil, pour over the gelatin in a small bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
  6. For the sweetened berries: While the cake chills, hull and quarter the strawberries. Toss with the granulated sugar in a medium bowl, and set aside until soft and juicy, about 1 hour.
  7. For the topping: Remove the cake from the refrigerator. Whip the cream with the sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake, slice the cake and serve with the strawberries.
Categories
1. Cakes latest recipes

Devil’s Food Cake

Ingredients:

Cake:

  • 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans
  • 2 cups all-purpose flour (see Cook’s Note)
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/4 cup milk
  • 2 cups plus 2 tablespoons granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature

Frosting:

  • Two 8-ounce packages cream cheese, at room temperature
  • 2 sticks (1 cup) unsalted butter, cut into cubes, at room temperature
  • 2 1/2 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine salt
  • 1/4 cup cold heavy cream

Instructions:

  1. Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside.
  3. Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition.
  4. Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter.
  5. Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms.

frosting:

  1. Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners’ sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
  2. Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting. 
Categories
1. Birthday Cakes latest recipes

Strawberry Birthday Cake

Ingredients:

Vanilla Cake

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 2 3/4 cups all-purpose soft-wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 cup milk
  • 1 vanilla bean
  • Shortening

Strawberry Compote

  • 1 vanilla bean
  • 1 1/2 cups chopped fresh strawberries
  • 1/2 cup sugar
  • 1 tablespoon rum

5-Cup Cream Cheese Frosting

  • 2 (8-oz.) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 (16-oz.) packages powdered sugar
  • 2 teaspoons vanilla

Additional Ingredient

  • Garnish: fresh strawberry halves

Instructions:

  1. Preheat oven to 350°F. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
  2. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition, stopping to scrape bowl as needed. Split vanilla bean lengthwise, and scrape out seeds. Stir seeds into batter; reserve bean for another use. Pour batter into 2 greased (with shortening) and floured 8-inch round cake pans with 2-inch sides.
  3. Bake at 350°F for 30 to 34 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
  4. Make the Strawberry Compote: Split 1 vanilla bean lengthwise, and scrape out seeds. Stir together vanilla bean and seeds, 1 1/2 cups chopped fresh strawberries, and 1/2 cup sugar in a medium saucepan. Cook over medium heat, stirring occasionally, 10 minutes or until strawberries are soft and mixture is slightly syrupy. Remove from heat; discard vanilla bean. Stir in 1 Tbsp. rum. Cool completely (about 30 min).
  5. Make the 5-Cup Cream Cheese Frosting: Beat 2 (8-oz.) packages softened cream cheese and 1/2 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 2 (16-oz.) packages powdered sugar, beating until fluffy. Stir in 2 tsp. vanilla extract.
  6. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on a cake plate or serving platter. Spread with half of Strawberry Compote. Top with another cake layer; spread with about 3/4 cup Cream Cheese Frosting. Place another cake layer on top of frosting; spread with remaining compote. Top with remaining cake layer. Spread 1 1/4 cups frosting on top and sides of cake to create a thin coat of frosting. Chill cake 30 minutes. Spread top and sides of cake with remaining frosting. Store in refrigerator.
Categories
1. Birthday Cakes latest recipes

Lemon Cake with Lemon-Thyme Frosting

Ingredients

  • 2 (15¼-oz.) pkg. lemon cake mix (plus ingredients listed on box for preparing cake)
  • Baking spray with flour
  • 1/3 cup heavy whipping cream
  • ¼ ounce thyme sprigs (about 1 handful
  • 2 cups (1 lb.) unsalted butter
  • 1 (2-lb.) pkg. powdered sugar
  • ¼ cup fresh lemon juice (from 1 large lemon)
  • Yellow food coloring gel
  • White sugar pearl sprinkles

Instructions:

  1. Preheat oven to 350°F. Prepare lemon cake mix according to package directions. Divide batter evenly among 3 (9-inch) round cake pans coated with baking spray.
  2. Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, about 25 minutes. Cool in pans 10 minutes. Invert cakes onto wire racks; cool completely, about 45 minutes.
  3. Heat cream in a small saucepan over medium until just simmering. Add thyme sprigs, pressing down using a spoon to submerge. Remove from heat; cover and let stand until cream has cooled, about 1 hour. Remove and discard sprigs. Set aside cream.
  4. Beat butter in bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. With mixer on low speed, gradually add powdered sugar, lemon juice, and infused cream. Increase speed to medium-high, and beat until fluffy, about 3 minutes. (You will have about 7 cups frosting.)
  5. Measure 1¼ cups frosting into each of 2 small bowls. (Reserve remaining undyed frosting in mixer bowl.) Add 4 drops food coloring to 1 small bowl of frosting, and stir to combine. Add 2 drops food coloring to remaining small bowl of frosting; stir to combine. Spoon ⅔ cup each of dark yellow frosting, light yellow frosting, and undyed frosting into 3 separate piping bags. Snip a 1-inch tip off of each bag. Spoon remaining dark and light yellow frostings (about ½ cup each) and ½ cup undyed frosting into 3 separate piping bags fitted with different star tips (such as Wilton 21, 32, and 2D). Set aside all piping bags.
  6. Place a cake plate on a lazy Susan or stand. Put 1 cake layer on plate; spread 1 cup undyed frosting in a smooth layer over the top. Repeat with remaining 2 cake layers and 2 cups of the undyed frosting. Using a bench scraper or a large offset spatula, spread remaining undyed frosting (about ⅓ cup) in a thin layer over sides of cake. Remove cake plate with cake from lazy Susan. Chill until frosting sets and firms up, about 30 minutes.
  7. Return cake plate with cake to lazy Susan. Using the dark yellow frosting in the piping bag with the snipped tip, start at the base of the cake, and turn cake while piping a straight line, creating a ring of frosting around the cake. Leaving space above the dark yellow line, repeat the piping process using light yellow frosting. Repeat with undyed frosting. (Alternatively, leave less space between the rings and repeat series of dark yellow, light yellow, and undyed lines to make more stripes.) Turn cake while dragging the straight edge of a bench scraper (or a large offset spatula) around side of cake (holding scraper at a 30-degree angle toward cake), smoothing and pressing the frosting lines together to create blended stripes of frosting around cake.
  8. Using the reserved dark yellow, light yellow, and undyed frosting in piping bags with star tips, pipe small rosettes and flowers on top of cake. Garnish with sugar pearl sprinkles.
Categories
1. Birthday Cakes latest recipes

Devil’s Food Cake with Salted Peanut Butter Frosting and Ganache

Ingredients

  • 1 (15¼-oz.) pkg. devil’s food cake mix (plus ingredients listed on box for preparing cake)
  • Baking spray with flour
  • 1 cup butter, softened
  • 1 cup creamy peanut butter
  • 3 cups unsifted powdered sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy whipping cream, divided
  • 1 cup semisweet chocolate chips
  • Chopped roasted salted peanuts

Instructions:

  1. Preheat oven to 350°F. Prepare devil’s food cake mix according to package directions. Divide batter evenly between 2 (9-inch) round cake pans coated with baking spray.
  2. Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, about 22 minutes. Cool in pans 10 minutes. Invert cakes onto wire racks; cool completely, about 45 minutes.
  3. Beat softened butter and peanut butter with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Reduce mixer speed to low; gradually add powdered sugar, vanilla extract, and ¼cup of the cream. Beat on medium-high speed until fluffy, about 3 minutes. (You will have about 4 cups frosting.)
  4. Spread 1½ cups frosting in a smooth layer over top of 1 cake layer using a large offset spatula. Top with remaining cake layer, and spread 1½ cups frosting in a smooth layer over top, spreading some of the frosting on top layer in a thin layer around sides of whole cake. Chill until frosting has firmed and set, about 30 minutes. Spread remaining frosting (about 1 cup) over sides of whole cake, smoothing as you go.
  5. Microwave remaining ½ cup cream in a small microwavable bowl on HIGH until steaming, about 1 minute. Stir in chocolate chips until mixture is smooth. Cool 15 minutes.
  6. Slowly pour about half of the chocolate mixture over the top of the cake. Spoon more of the mixture around top edge, allowing it to drip down sides, and then spoon any remaining chocolate mixture onto center of cake. If needed, use the spoon to nudge the icing down the sides of the cake. Smooth the top with an offset spatula, and sprinkle with peanuts.
Categories
1. Birthday Cakes latest recipes

Pink Champagne Cake

Ingredients

  • 1 (15.25-ounce) package white cake mix (such as Duncan Hines)
  • 4 large eggs
  • ½ cup sour cream
  • 1 ¼ cups pink champagne, divided, plus more if needed
  • ½ cup freeze-dried strawberries
  • 1 cup (8 ounces) unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon kosher salt
  • Nonpareils, for decorating

Instructions:

  1. Preheat oven to 350°F. Lightly grease 2 (8-inch) round cake pans with cooking spray, and line bottoms with parchment rounds. Lightly grease parchment with cooking spray.
  2. Add cake mix to the bowl of a stand mixer fitted with a whisk attachment. Add eggs, sour cream, and 1 cup of the champagne; mix on low speed until combined, about 30 seconds. Increase speed to medium, and beat 2 minutes. Divide batter between prepared pans. Bake in preheated oven until edges begin to pull away from sides of pan and a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven, and let cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
  3. Place freeze-dried strawberries in a food processor, and process until a fine powder, about 30 seconds. Remove 1 tablespoon of the powder, and set aside for garnish.
  4. Add butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 2 minutes. Add powdered sugar, vanilla, salt, remaining strawberry powder, and remaining ¼ cup champagne; mix on low until incorporated. Increase speed to medium, and beat until light and fluffy. Add additional champagne, 1 teaspoon at a time, if frosting is too thick.
  5. Remove parchment rounds from cakes. Place one cake layer on cake plate, and spread with about 1 cup of the buttercream. Top with second layer, and press gently.
  6. Spread a very thin layer of frosting over top and sides of cake (crumb coat). Chill 15 minutes. Remove from refrigerator, and spread remaining frosting evenly over top and sides of cake. Decorate with remaining 1 tablespoon strawberry powder and nonpareils.
Categories
1. Cakes latest recipes

WASC Cake

Ingredients

  • 1 box white cake mix (regular size)
  • 1 cup (126g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 tsp. table salt
  • 1 cup sour cream, room temperature
  • 1 cup water
  • 4 egg whites
  • 1 tsp. clear vanilla extract
  • 1/2 tsp. pure almond extract, can use imitation if there are allergies

Instructions

  1. Mix all dry ingredients by hand using a whisk in a very large mixing bowl.
  2. Add the rest of the ingredients and mix on medium-low speed with a stand mixer or medium with a handheld mixer for 2 minutes.
  3. Pour into two 8-inch round prepared cake pans.
  4. Lightly tap cake pans on counter to bring air bubbles to top.
  5. Bake at 325 degrees for 25-35 minutes, or until an inserted toothpick is removed mostly clean. Do not overbake.