How much of each ingredient do I need to make a 3-Layer Cake?

Question

Its my younger brothers birthday party tomorrow and I thought about making a 3 Layer cake for it. I've found a recipe for a Swiss Meringue Buttercream which uses 4 egg whites, 300g Caster Sugar and 450g Butter from https://www.youtube.com/watch?v=4Lx-Tir76I4&index=11&list=UUtAcd20rzoP3ljdbzZdqBHg and I'm going to use the techniques used in https://www.youtube.com/watch?v=LAT_yYXewZc but I'm not sure about the actual sponge.
My mum always uses 250g Self Raising Flour, 250g Caster Sugar, 250g Unsalted Butter, 4 Eggs and 1 tbsp baking powder or sometimes 338g instead of 250g, 6 eggs and 1 1/2 tbsp to make a 2 layer cake but I'm not sure about 3 layers... Also, I might add a bit of vanilla extract to it as well. Please help me find how much I need for a 3-Layer cake by tomorrow, preferably before so I can get the ingredients tonight :)

Answer 1

This recipe not only give you a recipe for a 3 layer chocolate cake but also for the chocolate icing. However, you can certainly make the Swiss Meringue Buttercream if you prefer. One piece of advice, before you start preparing the cake be sure you have all the ingredients and utensils you need to make the cake, including the correct size cake pans.



This triple layer chocolate cake is the ultimate treat for a chocoholic. Stack three rich chocolate sponges with a luxurious chocolate buttercream and top with a sprinkling of grated chocolate or use your Meringue buttercream.



Ingredients

For the cake:

150g cocoa powder

600ml boiling water

360g butter, softened

600g caster sugar

2tsp vanilla extract

6 eggs, room temperature

360g self raising flour

2tsp baking powder

½tsp bicarbonate of soda

½tsp salt



For the buttercream:



250g butter, softened

500g icing sugar, sifted

200g dark chocolate plus extra

2tsp vanilla extract

2tbsp milk



You'll also need:

3x 25cm round baking tins or 4x 20cm round baking tin

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If you don't have a bain marie, aka double boiler, simply melt the chocolate over water which has just been boiled and then turned off. Make sure the bowl doesn't touch the water and stir until it's melted. Or you could melt the chocolate in the microwave in small short bursts



Method



1.Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease and flour the 25cm round cake tins.

2. Combine the boiling water with the cocoa powder and stir until smooth. Leave to cool.

3. Sift the flour with the baking powder, baking soda and salt, set aside.

4. Cream the butter and sugar until light and fluffy. Add the vanilla then the eggs one at a time, beating well between each addition.

5. Add all of the flour, gently mix until just combined. Fold in the cooled cocoa.

6. Divide the mixture into the prepared cake tins and bake for 35 minutes until a cocktail stick inserted into the centre of each cake comes out clean. Loosen the edges with a knife to reduce cracking the cake as it cools and shrinks. Leave to cool for 20 minutes then turn out onto a wire rack to cool completely.



For the buttercream:

1. Melt the chocolate over a bain marie.

2. Cream the butter until smooth, gradually add the icing sugar and continue to cream until light and fluffy.

3. Add the chocolate and beat until combined. Finally add the vanilla and the milk, creaming until combined and the mixture is soft, add a little extra milk if you feel it is not a spreadable mixture.

4. Cut the tops off each cake and level. Using a palette knife spread a coating of buttercream onto the top of the bottom two cake layers. Sandwich the three layers together.

5. Spread a coating of buttercream over the top of the cake, then coat the sides. Garnish the top with grated chocolate.



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http://www.goodtoknow.co.uk/recipes/534893/triple-layer-chocolate-

Answer 2

I put 1/3 of the cake batter in each of 3 prepared pans and bake it about 5 minutes less than for 2 layer cakes.



I love the challenge of getting 3 layers to stay stacked without using 6 tooth picks to prevent the slippage when I put the filling between layers!!

Answer 3

Your other option would be to make the 2 layers just like usual.

When the cakes are done remove from pan and cool.

Next cut each cake in half to make 4 layers.

A 4 layer cake would look so much better than a 3 layer cake.

Answer 4

You need half again as much. So, instead of 250g flour you would use 375g, etc.

One way to figure it would be to divide your mum's recipe in half to see how much of each it takes for 1 layer, then multiply each amount by 3 for the 3 layers.



And this is why algebra word problems are an important part of school.