Spotlight on October Layer Cake

Happy October! I’m so excited to let you know there’s now a recipe for the beautiful cake on the cover of the Menus and Music October catalog! We’ve received so many requests for this recipe, something had to be done. So, here are my favorite recipes for an easy, moist chocolate cake and two creamy, fluffy frostings.

I used the following recipes to bake a four-layer cake one evening, frosted it in the morning, and brought it into the office to get some feedback about the frostings. The top two layers of the cake were covered in luscious Whipped Cream Frosting and the bottom two layers in velvety Cream Cheese Frosting. I’ve always loved whipped cream on top of almost everything, and the Cream Cheese Frosting really was a perfect match for the cake and thick enough for the bottom of a four-layer cake.

At the office cake tasting, I loved the cake with its lighter whipped cream frosting on the top layers and cream cheese for the bottom two. Of course you can just use one frosting for the whole cake. Both recipes are included, so you can decide. 

Everyone in the company loved the cake, and there were only three pieces left to put in the refrigerator overnight. I’m happy to say, the cake was still delicious on the second day. A great cake to share this season that will create some memories!

Chocolate Layer Cake with Whipped Cream Frosting

You can make the batter for this moist, rich chocolate cake in about 15 minutes and bake it in just half an hour. To make a four-layer cake, double the ingredients and use two 8-inch round cake pans.

1 cup granulated sugar
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup canola oil or light olive oil
1 teaspoon vanilla extract
1/2 cup boiling water

Preheat the oven to 350°F. Butter an 8-inch round cake pan.

In a large bowl, stir the sugar, flour, cocoa powder, baking powder, baking soda, and salt until combined. Add the egg, milk, oil, and vanilla to the flour mixture and beat with a handheld electric mixer on medium speed for 2 minutes. With the mixer on low, beat in the water; the batter will be thin.

Pour the batter into the prepared pan and bake for 30 minutes, or until a skewer inserted in the center of the cake comes out with a few moist crumbs. Let cool in the pan for 30 minutes. Run a knife straight down around the edge of the pan. Unmold the cake onto a wire cooling rack and let cool completely. Transfer the cake to the refrigerator and chill for 1 or 2 hours; the cake should be firm and easy to handle.  If you plan to frost the cake the next day, wrap the cake tightly in plastic wrap and refrigerate overnight.

Using a serrated bread knife, slowly slice the cake in half horizontally. Brush any stray crumbs off the top and sides of each cake with a pastry brush. 

Place the bottom cake layer in the center of a cake turntable or a cake board. Using a rubber spatula, dollop a good amount of frosting on top. Use an off-set spatula, butter knife, or rubber spatula to evenly spread the frosting out all around to the edges of the cake. Add the second layer. 

Add a few small dollops of frosting to a small bowl and reserve this for the crumb coat. A crumb coat is a very thin layer of frosting that helps lock in any crumbs to give the final layer of frosting a more polished look.

Add some of the reserved frosting in the small bowl to the top layer of the cake. Using an offset spatula, spread a very thin layer of frosting across the entire top just to the edges of the cake. The cake will probably slightly show though this thin layer. Scrape away any excess frosting into the reserved bowl and create a neat thin lip.  

Place the cake in the refrigerator for 20 to 30 minutes, until the crumb coat is firm to the touch. Now apply a second thicker and final coat of Silky Whipped Cream or Cream Cheese Frosting evenly across the top. Your final finish will stay clean and smooth. Add a few fresh raspberries if you like.

Silky Whipped Cream Frosting

This whipped cream frosting is made with a little cream cheese, which gives it the perfect consistency for decorating cakes and cupcakes. The recipe comes together in minutes, and it’s not too sweet.

2 tablespoons cream cheese
1/2 cup confectioner’s sugar
2 cups heavy cream
1 teaspoon pure vanilla extract

Using an electric mixer, mix the cream cheese and sugar together until smooth. Be sure to use full-fat, brick style cream cheese, not spreadable in a tub or low-fat cream cheese.

Add the heavy cream and mix on medium speed until the mixture begins to thicken. Increase the mixer to high and whip until medium-soft peaks form. Continue mixing until stiff peaks form. To avoid over-beating, hand-whisk in the vanilla until combined.

Cook’s Tips:  Chill the heavy cream in the freezer for 10 minutes before whipping it. Use full-fat, brick-style cream cheese, not spreadable in a tub or low-fat cream cheese. Keep the frosting refrigerated until serving. You can store the frosted cake in the refrigerator for up to 3 days.

Cream Cheese Frosting

This classic frosting is delicious with chocolate cake, and its thick consistency is perfect for frosting a four-layer cake. This recipe makes enough for a four-layer cake. If you want to make two layers, halve the ingredients.

8 oz cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
4 cups confectioner’s sugar
1/4 teaspoon salt
2 teaspoons pure vanilla extract

In a large bowl, use an electric mixer on medium-low to combine all the ingredients until combined. Increase the mixer speed to high and beat until the frosting is smooth, light, and creamy.

Frosting a Four-Layer Cake

If you want to make an impressive four-layer cake, refrigerate two 8-inch baked and cooled cakes for at least half an hour or overnight. Using a serrated bread knife, slowly slice each cake in half horizontally. Brush any stray crumbs off the top and sides of each cake with a pastry brush. Add some dollops of frosting to a small bowl and set aside to use for the crumb coat.  

On the entire top of the bottom cake layer, evenly spread a layer of frosting (about ¾ cup) just to the edges. Place the next layer on top, and use an off-set spatula, butter knife, or rubber spatula to spread an even layer of frosting on top. Repeat for the next layer. Add the top layer and create a crumb coat by spreading some of the reserved frosting in a very thin layer outward to the edges. The cake will probably slightly show though this thin layer. Scrape away any excess frosting into the reserved bowl and create a neat thin lip.  

Place the cake in the refrigerator for 20 to 30 minutes, until the crumb coat is firm to the touch. Now apply the second thicker and final coat of frosting over the top. Your final finish will stay clean and smooth. Top with a few fresh raspberries if you like.