How to Make Multi-Layered Cake
Makes: 1 cake
Preparation time: 50 mins (active time)
Cooking time: 2 hours
Ingredients needed to make multi-layered cake:
- 780 gms all purpose flour
- 2 tsp baking soda
- 800 gms sugar
- 6 eggs, slightly beaten
- 5-6 bananas, mashed
- 450 gms canned crushed pineapple, juice reserved
- 2 cups homemade pumpkin puree
- 200 gms walnuts, finely chopped
- 1 tsp salt
- 4 tsp vanilla extract
- 2 tsp ground cinnamon
- 2 cups vegetable oil
For the frosting:
- 2 kg powdered sugar
- 900 gms cream cheese, diced and freezed
- 4 tsp vanilla extract
- 200 gms butter, softened
Cooking instructions for multi-layered cake:
- Warm up your oven to 350 degrees F and grease four 10’’ cake pans with cooking spray.
- Spread a round cut-out of parchment paper into the bottom of each pan and set aside.
- Add baking soda, salt, sugar and cinnamon to a bowl of flour and stir them well together to mix thoroughly; set aside.
- Whisk the eggs briefly before stirring in a lashing of oil and pour in the pumpkin puree.
- Add the pineapple as well as its reserved juice, mashed bananas as well as the walnuts and whisk them together.
- Fold the dry mixture into the above one, adding the former in batches, while you stir the mixture continuously, until you get a uniform batter free of any lumps.
- Split the batter equally into 4 cake pans and bake each of them in the oven for half an hour to 40 minutes at the preheated temperature.
- Prick the cake with a skewer to check its doneness; if it comes out clean then the cake is baked through.
- Allow to cool on a wire rack for about 20 minutes and then remove from the cake pan.
- Peel the parchment paper off from each cake and let it cool to room temperature.
- Cover each cake with a cling film and refrigerate them overnight.
- To make the frosting next day, whisk the butter with an electric mixer until it creams and add the sugar.
- Continue to whisk the mixture until the sugar dissolves and stir in rest of the ingredients of the frosting.
- Whisk them further at medium speed for about 5 minutes, before increasing the speed to high and beat the frosting for another minute.
- Peel off cling films from the cakes and slice each of them horizontally into equal halves with a sharp knife.
- Place one half on the cake plate and spread some frosting over it.
- Top it up with another half of the cake and repeat the process until all the cake halves are used up.
- Spread rest of the frosting along the sides and surface of the multi-layered cake and leave it in the refrigerator for an hour.
- Slice and serve.
Image Credit: Wikimedia Commons
