Chambord Layer Cake
This amazing cake is what the whole family needs for that special occasion.
It’s simple to make and absolutely delicious.
TRY OTHER CAKE RECIPES
RECIPE INGREDIENTS
1 1/4 cup all-purpose flour
1 cup whole milk
1 1/2 cup self-rising flour
1 tablespoon pure vanilla extract
2 cup sugar
4 large eggs
1 tablespoon heavy cream
2 cup unsalted butter
1 tablespoon Chambord liqueur
2 cup sugar
1 tablespoon cranberry juice
4 cup sifted confectioners’ sugar
1 cup Chambord black cherry preserves or black raspberry preserves
DIRECTIONS ON CHAMBORD LAYER CAKE
Preheat oven to 350 degrees F. Lightly coat three 9-inch cake pans with softened butter.
Cut three 9-inch circles out of parchment paper and fit them into the bottoms of the cake pans. Coat the paper circles with butter and set aside.
Making the batter:
In a bowl, combine the self-raising an all purpose flours and set aside.
Combine the milk and vanilla in another medium-size bowl and set aside.
In a large bowl, using a hand mixer at medium speed, beat 1 cup butter until smooth for about 3 minutes.
Gently add in sugar and beat until light and fluffy for about 3 more minutes.
Add the eggs one at a time and beat after each addition for about 2 minutes.
Reduce mixer speed to low, add half the flour mixture, and beat until incorporated.
Add the milk mixture, beat until smooth, add remaining flour, and beat until incorporated.
Evenly divide batter among the prepared pans. Bake on center rack until a toothpick inserted into the center comes out clean for about 30 minutes.
Cool the cake, in the pans, on a wire rack for 20 minutes. Remove the cake from pans and cool completely on the rack.
Assembling the cake:
Beat remaining butter in a bowl, using a mixer set at medium speed, until smooth for about 3 minutes.
Add the cream, Chambord, and juice and beat until smooth.
Gradually add the confectioner’s sugar, beating continuously, until well incorporated.
Place a cake layer on a serving plate and spread 1/2 the preserves over it.
Top with the second layer and the remaining preserves.
Place the third layer on top and ice the sides and top of cake with the frosting.
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
- 1 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 1/2 cup self-rising flour
- 1 tablespoon pure vanilla extract
- 2 cup sugar
- 4 large eggs
- 1 tablespoon heavy cream
- 2 cup unsalted butter
- 1 tablespoon Chambord liqueur
- 2 cup sugar
- 1 tablespoon cranberry juice
- 4 cup sifted confectioners' sugar
- 1 cup Chambord black cherry preserves
Instructions
- Preheat oven to 350 degrees F. Lightly coat three 9-inch cake pans with softened butter.
- Cut three 9-inch circles out of parchment paper and fit them into the bottoms of the cake pans. Coat the paper circles with butter and set aside.
- Making the batter:
- In a bowl, combine the self-raising an all purpose flours and set aside.
- Combine the milk and vanilla in another medium-size bowl and set aside.
- In a large bowl, using a hand mixer at medium speed, beat 1 cup butter until smooth for about 3 minutes.
- Gently add in sugar and beat until light and fluffy for about 3 more minutes.
- Add the eggs one at a time and beat after each addition for about 2 minutes.
- Reduce mixer speed to low, add half the flour mixture, and beat until incorporated.
- Add the milk mixture, beat until smooth, add remaining flour, and beat until incorporated.
- Evenly divide batter among the prepared pans. Bake on center rack until a toothpick inserted into the center comes out clean for about 30 minutes.
- Cool the cake, in the pans, on a wire rack for 20 minutes. Remove the cake from pans and cool completely on the rack.
- Assembling the cake:
- Beat remaining butter in a bowl, using a mixer set at medium speed, until smooth for about 3 minutes.
- Add the cream, Chambord, and juice and beat until smooth.
- Gradually add the confectioner's sugar, beating continuously, until well incorporated.
- Place a cake layer on a serving plate and spread 1/2 the preserves over it.
- Top with the second layer and the remaining preserves.
- Place the third layer on top and ice the sides and top of cake with the frosting.