Seven Layer Cake Recipes

TRADITIONAL JEWISH SEVEN LAYER CAKE

Steps:

• Chocolate-Mocha Buttercream Prepare a double boiler fitted with a medium glass bowl and melt the semisweet and unsweetened chocolate. When chocolate is melted, stir in the coffee granules and remove from stove top to allow to cool slightly. In a small, heavy-bottomed saucepan, combine water and sugar and place on the stove over low heat. Stir mixture for about five minutes or until the sugar has dissolved, and increase the heat to medium and, without stirring, bring the syrup to a boil. Allow boiling syrup to reach 250 degrees on a candy thermometer (also called the "soft-ball stage"), before removing from heat. While syrup is boiling, beat egg yolks in a large bowl until pale and thick, about 4 minutes. Once sugar syrup has reached 250 degrees, very slowly drizzle the syrup into the eggs by allowing it to flow in a steady stream down the side of the bowl gradually into the eggs while continuing to beat the mixture. Once all the hot syrup has been added, continue to beat on high until the mixture has thickened and cooled to room temperature (about 10 minutes). Once the thick mixture has cooled, continue to beat while adding in, a couple tablespoons at a time, the margarine and shortening. After both have been fully incorporated, gradually beat in the melted, cooled chocolate-coffee mixture, followed by the salt, vanilla, and rum extracts, beating well with the addition of each ingredient. Once all ingredients have been incorporated, push entire mixture through a strainer and discard any undissolved coffee granules or solid egg parts. Cover and store the buttercream frosting in the refrigerator until an hour before ready to frost the cake. Spoon ¼ of the buttercream into a zip-lock or pastry bag and leave the rest in the bowl to be spread onto the cakes with an angled spatula. Tips: I highly suggest making the buttercream the day before, as baking and assembling the actual cake is a pretty big project that can easily take up an entire day. Store the buttercream in a covered container in the refrigerator, and let it sit at room temperature for at least an hour before attempting to assemble the cake. Sponge Cake Layers Preheat oven to 350 degrees. Line bottom of 9-inch round cake pans with parchment paper and margarine. Flour paper and sides of pans. It's very important that this is done extremely thoroughly or the baked cakes will be very difficult to remove from the pans, as there is no fat in the batter itself. Unless you have 7 cake pans, you'll have to bake the cake layers in batches (which isn't a big deal since the cakes bake pretty quickly) and re-prepare the pans this way each time. In a medium bowl, beat room temperature egg whites until they have formed soft peaks, and set aside. In a separate, large bowl, beat egg yolks and sugar on a high speed for 5-9 minutes, or until the mixture is thick and pale yellow. Reduce mixing speed to low and add in the non-dairy milk mixture, a tablespoon at a time, along with the vanilla extract and the salt, and replace mixing speed to high. Once the mixture has been beaten and has re-thickened, remove electric mixture and gradually and gently fold egg whites into the yolk mixture. Once all the whites have been incorporated, slowly and in small batches, sift in the flour, folding after each addition of flour. Measure out 1 cup of the batter for each cake pan and gently spread the batter into a thin, even layer in each pan. Measuring the batter will ensure that each layer be exactly the same thickness, creating a pretty finished product and also allowing each layer to have the same baking time. Tap the bottom of the cake pans against the countertop to help some of the larger air-bubbles to release so that the cakes bake evenly. Bake the layers either one or two at a time (any more than two cake pans in the oven will bring the temperature down) for 6-8 minutes, rotating pans halfway through baking time. When cakes are finished baking, the edges will turn light golden and will pull away slightly from the sides of the pan. Allow cakes to cool in the pans for 1-2 minutes before transferring to cooling racks. Caramel Covering the seventh layer of the cake with this caramel is optional, but encouraged! (It is best made with butter for a dairy meal, but will work with margarine) The caramel shouldn't be made until ready to cover cake. Without the caramel, the last cake layer can be stacked between buttercream with the other layers. In a small skillet, stir together sugar and water on high heat. Once the sugar has dissolved into a syrup (about 5 minutes), add margarine and allow mixture to come to a boil. Continue to stir the syrup so the caramel browns evenly. Once the caramel has reached desired color, remove from heat and immediately pour onto prepared cake layer (see specific directions below). Assembly: First, I like to slice off the outer edges of each of the cake layers using a perforated knife (or even a pizza cuter) and a round tupperware top or cardboard cutout as a guide. It's important to wait to trim the cakes this way until just before ready to frost them, as the exposed edges will dry out if left uncovered for too long. Smear a dollop of the room temperature buttercream onto the center of cake plate or server to secure the cake and center one cake layer atop the buttercream dollop. Using a pastry or zip-lock bag, follow the edges of the cake and pipe a ring of buttercream on top of the layer. Measure out 1/3 cup of the buttercream (from the bowl) and spoon onto the center of the layer. Using a small, angled spatula, push the buttercream out towards the ring of piped buttercream until it has been spread into an even layer covering the top of the cake. Add the second layer of cake on top of the layer of buttercream, pipe another ring of buttercream, and measure and spread 1/3 cup of the frosting into another even layer. Continue this process until the sixth layer of cake has been stacked and covered in buttercream. Slip a few small strips of parchment paper under the bottom layer of the cake to catch any drips of buttercream. Spread the remaining buttercream from the bowl onto the sides of the cake into an even layer. Once the entire cake has been evenly covered in buttercream, transfer cake to the refrigerator to cool and slightly harden the buttercream while you prepare the caramel and seventh cake layer. Using the back edge of a large knife, score the seventh layer of the cake into 8 or 12 portions, making grooves into the cake but not cutting all the way through. Lay the scored cake onto a layer of parchment paper and prepare the caramel as directed above. Pour the hot caramel evenly onto the cake layer and spread using a buttered spatula until the layer has been fully covered by the caramel. Before the warm caramel cools and hardens, use a large, buttered knife to slice the caramel-covered cake into slices along the score marks. Re-buttering the knife as needed, trim off any excess caramel that has spread outside the cake. Allow caramel-covered cake slivers to cool completely before topping the frosted, assembled cake. Once the frosted cake has cooled and hardened slightly, remove it from the fridge. Using an angled spatula dipped in very hot water, smooth out any imperfections in the buttercream, making a even surface for decorating. Remove parchment strips from the bottom of the cake. Transfer any extra buttercream to a pastry or zip-lock bag with a decorative tip and pipe a border on the bottom and/or top edges of the cake, or decorate however you wish. Depending upon how many slices the caramel-cake layer has been sliced into, I would suggest piping the same number of buttercream dollops or rosettes onto the top of the frosted cake to serve as little pillows for the caramel-cake slivers. Arrange the slivers on top of the cake, resting them on the rosettes. Pipe one final rosette in the center of the cake, if desired, and serve. For step by step pictures, come to my blog: http://pumpercake.com/2011/04/22/seven-layer-cake/

SEVEN LAYER CAKE FOR PASSOVER

Steps:

• To make the sponge:
• Preheat oven to 350 degrees F. Prepare two baking sheets by greasing them and lining with parchment.
• Sift the matzo cake meal, potato starch and salt together, set aside. In a mixer whip the eggs and sugar, for about 8 minutes.
• The eggs should be very light in color and a thick foam. At the very end, add the vanilla and zest.
• Sift the dry ingredients over the egg foam.
• Very gently, but thoroughly, fold the dry ingredients into the egg foam.
• Pour the batter into one of the prepared pans and spread evenly with a spatula.
• Bake the cake for about 18 minutes or until golden and dry when poked with a cake tester. Repeat with the second cake layer.
• To make the buttercream:
• In a small pot, fitted with a candy thermometer, heat 2 cups sugar, water and cream of tartar to 242 degrees F. This will take several minutes, so get your eggs started.
• Whisk together the eggs, yolks and 1/3 cup sugar. Beat the eggs on medium high speed until light in color and thick.
• Once the sugar has reached 242 degrees F, add it very carefully and slowly to the eggs, while the beater is going on slow speed. Be sure to pour the syrup along the edge of the bowl, not directly onto the beater or it will splatter. Continue beating the egg mixture on medium-high speed until the eggs have cooled, about 8 minutes.
• Once the eggs are cooled, add the butter 2 tablespoons at a time. The mixture will go through a stage when it looks soupy and curdled, but keep adding the butter and it will come together. After all the butter is added, mix in the vanilla.
• The buttercream will be smooth and glossy.
• Divide 1/3 of the buttercream into a separate bowl and add the poppy seed paste.
• To the remaining buttercream, add the melted chocolate.
• If you are not going to use the buttercream right away, cover it and leave it at room temperature for up to 24 hours. When you are ready to use it, give it a good stirring or put it back in the mixer and beat with the paddle attachment until smooth.
• To make the soaking syrup:
• In a small saucepan heat the sugar, water and zest over medium heat until the sugar has fully dissolved.
• Cut each sheet of cake into 4 equal pieces (they will be about 4 inches wide and 12 inches long).
• Lay the first layer of cake on the serving platter and brush with the soaking syrup. You want to dab the syrup on, but don't overly saturate the cake or it will be soggy.
• Spread a thin layer of the poppy seed buttercream over the soaked layer.
• Repeat with 5 more layers and then finish with the 7th layer of cake. This will leave you with one extra. Since my cake is not traditional anyway, you should feel free to use up that last layer. If you want to keep it to seven layers, then I suggest you use that lonely extra layer as a snack.
• If your layers need squaring up, just trim them with a sharp serrated bread knife.
• Stir the chocolate buttercream to make sure it is smooth and cover the entire cake in a nice even layer.
• It is okay if it isn't perfectly smooth, because we're going to add some rough stripes to the outside.
• Take a small blob of buttercream on the end of your spatula,
• and starting at the end of the cake, on the bottom, spread that blob in a stripe along the cake. Repeat over and over again, but alternate which side you start on. Repeat this on the top as well.
• You will end up with rough stripes all over the cake, which gives the cake some texture.
• Using a sharp chef's knife, scrape the smooth side of a bar of chocolate with the blade, so that the chocolate curls up. If the chocolate is very cold and brittle, try sitting it in the sun for a few minutes and the curls will come more easily. Cover the top with the chocolate shavings.

SEVEN-LAYER DIP CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray. Prepare the cake mix as directed; divide between the pans and bake as directed. Let cool on a rack.
• For the refried beans, make the pudding as the label directs; fold in the cocoa powder until combined. Transfer to a large resealable plastic bag and refrigerate until ready to use.
• For the salsa, hull the strawberries and finely chop. Mash with a fork until juicy; set aside.
• For the lettuce, combine the coconut, 2 drops yellow food coloring, 1 drop green food coloring and 2 teaspoons water in a resealable plastic bag; shake and massage to distribute the color.
• For the cheese, melt the yellow and orange candy melts together in the microwave, stirring, until smooth. Let cool slightly, then transfer to a resealable plastic bag and snip a small corner. Make lines back and forth on 2 parchment-lined baking sheets; let set.
• For the olives, thinly slice the cherries; combine with 3 to 4 drops black food coloring in a resealable plastic bag and shake to distribute the color. Transfer to a paper towel?lined plate; blot dry.
• Stack the cakes and trim with a paring knife so that they are about 1 1/2 inches smaller in diameter than your serving bowl. Transfer 1 cake to the bowl.
• Pipe the pudding around the cake and up against the glass bowl; stop when the pudding is about three-quarters of the way up the side of the cake.
• For the sour cream, put the whipped cream in a resealable plastic bag. Pipe on top of the pudding and cake. Place the second cake on top.
• For the guacamole, tint the frosting with yellow and green food coloring, plus a few drops of red. Transfer to another resealable plastic bag; pipe around the second cake layer.
• Strain the strawberries through a fine-mesh sieve, pressing to remove as much liquid as possible. Spoon the strawberry pulp on top of the cake and frosting.
• Sprinkle the coconut on top of the strawberry layer. Break the candy melt strands into small pieces; sprinkle on top of the coconut. Top with the maraschino cherries.

SEVEN-LAYER CAKE

Steps:

• Line the bottom and sides of a 9x5-in. loaf pan with heavy-duty aluminum foil. Combine the graham cracker crumbs, sugar and butter; press one fourth of the mixture into the pan. Freeze for 15 minutes. , Spread vanilla ice cream over crumbs. Sprinkle with another fourth of crumbs; press down gently. Freeze for 45-60 minutes or until firm. , Spread with chocolate ice cream. Sprinkle with another fourth of the crumbs; press down gently. Freeze until firm. Spread with the strawberry ice cream, then top with the remaining crumbs (pan will be very full). Cover and freeze for several hours or overnight. May be frozen for up to 2 months. , Remove from the freezer 10 minutes before serving. Using the foil, lift cake from pan; discard foil. Cut cake with a serrated knife.

MEGA MAGICAL 7 LAYER CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch-round cake pans with butter and line with parchment paper.
• Place the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until combined. Add the eggs, one by one, until completely incorporated. Add the vanilla extract and buttermilk and continue mixing until combined.
• Sift the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Mix together the coffee and warm water. Alternate adding the dry ingredients and the coffee mixture into the bowl of the stand mixer, beginning and ending with the dry ingredients. Mix until you don't see any lumps and a thin batter has formed.
• Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the middle of each cake comes out clean, 30 to 35 minutes. Transfer the pans to a wire rack and allow to cool for 10 minutes. Remove the cakes from the pans and set on the wire rack to cool completely, about 1 hour.
• For the dark chocolate mousse: Place the dark chocolate in a large bowl and set aside. Pour 1 cup of the heavy cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
• Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature.
• Meanwhile, whip the remaining cup of heavy cream to stiff peaks in the bowl of a stand mixer fitted with the whisk attachment, or by hand. Using a rubber spatula, fold one-fourth of the whipped cream into the cooled ganache to lighten the consistency, then fold that mixture into the remaining whipped cream until almost completely combined with just a few streaks. Add the vanilla and salt and gently fold until combined into a light, fluffy mousse.
• For the chocolate fudge buttercream frosting: Place the sugar, hot fudge, cocoa powder, butter, milk, vanilla extract and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed to combine. When the sugar is incorporated, increase the speed to medium and beat until the buttercream is smooth and satiny, 8 to 10 minutes.
• For the chocolate royal icing: Place the confectioners' sugar, cocoa powder, meringue powder and water in the bowl of a stand mixer fitted with the whisk attachment and whip on low speed to combine. Increase the speed to medium-high and whip until the icing holds stiff peaks, 5 to 8 minutes. If it seems too soft, add more confectioners' sugar in 1 tablespoon increments. If it is too stiff, add a bit more water, drop by drop. Transfer to a piping bag fitted with a medium star tip.
• For the white chocolate ganache: Place the white chocolate in a medium bowl and set aside. Pour the cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
• Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature, then transfer to a piping bag fitted with a medium star tip.
• To assemble, level the tops of the cakes with a serrated knife or cake leveler. Spread half of the mousse over the top of one cake layer. Stack the second layer and repeat. Add the third cake layer and frost the top and sides with a thin coat of the buttercream. Refrigerate until the frosting is firm, 20 to 30 minutes.
• When the cake is ready, frost the top and sides with a thicker layer of the buttercream and refrigerate again until very firm, about 1 hour.
• When the cake is almost ready, lightly dust your work area with cornstarch and roll the fondant into a circle about 20-inches wide and 1/8-inch thick. Drape the rolled fondant over the cake and, using a fondant smoother or your hands, lightly press and smooth it onto the cake, working your way from the top down the sides. Pop any air bubbles with a cake tester or toothpick and continue to smooth the surface.
• Trim any excess fondant from the base of the cake with a pizza cutter. Using a pastry brush, lightly brush the bottom half of the cake with the piping gel, then cover it with chocolate sprinkles.
• Pipe a scalloped border around the edge with the chocolate royal icing. Pipe little rosettes of the white chocolate ganache around the cake and press 1 hazelnut truffle onto each. Continue to pipe and decorate with the royal icing, white chocolate ganache and hazelnut truffles to your liking.

HUNGARIAN SEVEN-LAYER CAKE (DOBOSTORTE)

Steps:

• 1. To make the buttercream: Stir the sugar and water in a small saucepan over low heat until the sugar dissolves, about 5 minutes. Increase the heat to medium and boil, without stirring, until the syrup reaches the soft-ball stage, or 250°F on a candy thermometer, about 10 minutes.
• 2. Meanwhile, beat the egg yolks until pale and thick, about 4 minutes. In a slow, steady stream, pour the hot syrup into the eggs, beating continuously as you pour. (Do not let the syrup touch the beaters or it will spin into threads.) Continue beating until the mixture thickens and cools to room temperature, about 10 minutes.
• 3. Beat in the butter and shortening, 2 tablespoons at a time, until absorbed. Gradually beat in the chocolate. Blend in the vanilla, salt, and rum if using. Do not add the flavoring too quickly or the buttercream might curdle. Chill until of spreading consistency, at least 2 hours or up to 1 week. If the buttercream firms too much, return to room temperature before using, about 1 hour.
• 4. Preheat the oven to 350°F. Grease the bottoms of several 9-inch round cake pans and dust with flour, tapping out the excess. Or grease and flour several large baking sheets and, using a 9-inch saucepan lid or springform pan, mark 9-inch circles on the sheets.
• 5. To make the batter: Beat the eggs and sugar until thick and creamy, 5 to 10 minutes. Add the vanilla and salt. Sift the flour over the top and carefully fold it in.
• 6. Spread about 1/4 cup of the batter evenly over the bottom of the prepared pans or over each circle on the baking sheets.
• 7. Bake until the edges begin to color, 5 to 7 minutes. Loosen with a spatula, invert onto a rack, and let cool. Wipe the pans, regrease, dust with flour, and repeat until there are 7 or 8 matching layers.
• 8. To make the caramel if using: Stir all the caramel ingredients in a small saucepan over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook, swirling the pan occasionally, until the syrup turns a deep amber color. Do not burn.
• 9. Using a lightly oiled metal spatula, spread all of the caramel evenly over one of the cake layers. Let set slightly (do not let it harden), then use an oiled knife to cut just the caramel into 8 to 10 wedges (indicating where the cake will be sliced).
• 10.To assemble: Place a cake layer on a serving plate, spread with 1/8-inch thick layer of buttercream, then place a second layer on top. Repeat layering the buttercream and cake layers. Cover the top of the cake with buttercream. If using the caramel layer, place on top of the cake. Cover the sides of the cake with buttercream. Chill. Store in the refrigerator for up to 1 day or in the freezer. Let stand at room temperature for at least 30 minutes before serving.
• VARIATION
• Oblong Layer Cake: Divide the batter between two 15 1/2-by-10 1/2-inch jelly roll pans and bake. After cooling the cakes, cut each lengthwise into 3 equal pieces to make a 6-layer cake.