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Wedding Cake of the Day: Cheez-It Layered Cake

Wedding Cake of the Day: Cheez-It Layered Cake

Check out the crazy cake that came from a chef marrying a beer consultant

Check out what is inside this unassuming cake!

Wedding cakes are an art form — an edible art form for that matter. And for many brides, the wedding cake is just as important as the dress and bouquet on their big day. A wedding cake is not something that is simply eaten and forgotten; it makes a statement with how good it looks, how great it tastes, and it reflects the bride and groom as a couple.

When chef Stephanie Izard wed craft-beer consultant Gary Valentine on Oct. 6, it was obvious to them that they had to have an outstanding cake. The couple called on the expertise of Mathew Rice, a pastry chef at Girl & the Goat, to make them a cake no one would ever forget.

One layer was Strawberry Nesquik and chocolate marble with a bacon buttercream frosting and the other layer was "Cheez-It cake": chocolate ganache with peanut butter and chocolate-covered Cheez-Its. The cake was said to be inspired by Izard’s love of the cheesy snack. We definitely love how this couple made their cake their own for their special day!

For this and other amazing wedding cake ideas, check out the accompanying slideshow. From fairy-tale castle cakes to themed movie cakes, there's a cake for everyone.

Cheez-It marks centennial with cake created by Chef Stephanie Izard

The Cheez-It brand is celebrating its 100th anniversary this year with a Cheez-It cake created by award-winning chef Stephanie Izard.

The Cheez-Itennial Cake is made with an entire box of Cheez-It crackers, from the ground Cheez-It flour in the batter to the Cheez-It shortbread crumble between each layer. The cake is balanced to salty-sweet perfection with swirls of caramel throughout and chocolate-covered Cheez-It crackers popping out the top.

"To celebrate the 100 percent real-cheese cracker that fans have been enjoying for 100 years, Cheez-It needed an absurdly cheesy way to kick off the celebration,” said Jeff Delonis, senior director of marketing for Cheez-It. “We couldn't think of a better way than to give fans the ultimate cheesy take on birthday cake. Chef Stephanie Izard was the perfect partner to help us bring this absurdly satisfying creation to life, and we can't wait for fans to celebrate by trying the cake for themselves."

The limited-edition Cheez-Itennial Cake will be available online via Goldbelly, an online food marketplace that connects the most iconic regional and local restaurants to consumers around the country. Through May 20, fans can visit Goldbelly to purchase a Cheez-Itennial Cakes. A limited supply will be released each day, and they’re available on a first come-first-serve basis.

"100 years isn't enough time to tell you how much I love Cheez-It crackers," said Chef Stephanie Izard. "My own wedding cake was inspired by Cheez-It, which ultimately led to a variety of Cheez-It menu items at our new bakery, Sugargoat. I can't wait for our fans to try the Cheez-Itennial Cake — it's sweet, tangy, and, of course, cheesy! Trust me, if you're as obsessed with Cheez-It as I am, this one's for you."

Wedding Cake of the Day: Cheez-It Layered Cake - Recipes

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Celebrating a big occasion with cake? Totally normal. Enjoying an entire Cheez-It box for any occasion? Also completely normal. But making an actual cake out of Cheez-Its to celebrate a centennial birthday? That one’s a little weird. If you’re looking for something strange to dine on, though, this very bizarre, very real concoction can be yours.

The Kellogg Company has announced they’re celebrating 100 years of Cheez-It with a “legendary cake.” And that’s not hyperbole. Because this bizarre sweet treat, known as the Cheez-Itennial Cake, might very well end up being legendary. If for nothing else than how strange it is. It’s not simply a tribute to the Cheez-It brand this isn’t a delectable delight honoring the famous snack with decorations. It’s made with actual Cheez-Its.

Kellogg Company

Chef Stephanie Izard is responsible for the dessert. It’s “bursting with an entire box of Cheez-It crackers.” That includes ground Cheez-It flour in the batter, as well as Cheez-It shortbread crumble between each layer. Kellogg’s says to balance the “salty-sweet perfection,” the cake also has “swirls of caramel throughout.” And also chocolate-covered Cheez-It crackers “popping out the top to join the party.” We’re not sure we want to be invited to that party. Though we doubt we’d turn down an invitation either…

“To celebrate the 100% real-cheese cracker that fans have been enjoying for 100 years, Cheez-It needed an absurdly cheesy way to kick off the celebration. We couldn’t think of a better way than to give fans the ultimate cheesy take on birthday cake,” said Jeff Delonis, Senior Director of Marketing for Cheez-It, in a statement. “Chef Stephanie Izard was the perfect partner to help us bring this absurdly satisfying creation to life, and we can’t wait for fans to celebrate by trying the cake for themselves.”

You’ll be able to do just that soon. The limited-edition Cheez-Itennial Cake will go on sale at Goldbelly starting May 17 at 12 p.m. ET. It will be available at the online food retailer through May 20. Only a limited supply will be released each day. And it will sell on a first come-first-serve basis. So don’t delay if you want one. And Chef Izard says snack fans won’t want to miss out.

Kellogg Company

� years isn’t enough time to tell you how much I love Cheez-It crackers,” she writes. “My own wedding cake was inspired by Cheez-It, which ultimately led to a variety of Cheez-It menu items at our new bakery, Sugargoat. I can’t wait for our fans to try the Cheez-Itennial Cake…it’s sweet, tangy, and, of course, cheesy! Trust me, if you’re as obsessed with Cheez-It as I am, this one’s for you.”

A chance like this only comes around every century. We hope. Or maybe we don’t. Yeah, this “dessert” is real weird. But we’d also really like to try it. We like cake and we like Cheez-It. And we definitely like celebrations.

Cheez-It cheddar crackers is celebrating a big birthday in 2021. And everyone knows a birthday isn't a birthday without a cake, so the people at Kellogg's came up with something big. In honor of the famous square cheddar crackers, the powers that be hired celebrity Chef Stephanie Izard to create a special-edition birthday cake.

The cake will be available nationwide for purchase through Goldbelly for a limited time.

A big fan of Cheez-Its herself, Chef Izard concocted a recipe that incorporates the cheddar crackers throughout the cake from the batter to the topping.

"100 years isn't enough time to tell you how much I love Cheez-It crackers," said Chef Stephanie Izard. "My own wedding cake was inspired by Cheez-It, which ultimately led to a variety of Cheez-It menu items at our new bakery, Sugargoat. I can't wait for our fans to try the Cheez-Itennial Cake…it's sweet, tangy, and, of course, cheesy! Trust me, if you're as obsessed with Cheez-It as I am, this one's for you.”

Cheez-It kicks off its 100th birthday with a limited-edition Cheez-It® Cheez-Itennial Cake crafted by Celebrity Chef Stephanie Izard | Courtesy of Kellogg's

The cake is made with an entire box of Cheez-Its and decorated with the brand’s signature colors. In between the layers, you’ll find a shortbread crumble, swirls of caramel, and chocolate-covered bits of Cheez-Its. Bright red icing has a hint of strawberry flavor and the top is decorated with more Cheez-It crackers.

The cakes serve up to 10 people and are $49 with free shipping at Goldbelly. In order to make sure as many people as possible get to try a Cheez-It cake, Goldbelly will be releasing a limited amount of cakes each day from May 16–20. Get notified when cakes are available by visiting the Goldbelly page and clicking on "notify me."

Because this concept of a streamlined menu begins with buttercream frosting as the base recipes, the 11 filling flavors read like formulas in terms of add-ins and proportions. That way, all you have to do is mix things into the buttercream in order to make fillings out of your frosting. That means batches of filling can easily be scaled to accommodate different sized cake orders.

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Streamlined Layer Cake Menu — 31 Comments

I had asked about strawberry cake on previous post because it’s always such a finnicky flavor but I am curious if you offer more than vanilla, chocolate or red velvet cake flavors or do you just try to offer the different flavors in buttercream frosting instead? I hope to eventually purchase all you e books and tutorials.

Yes, in commercial bakeries, I worked with a lot more cake flavors on the menu. But as a freelancer running a custom cake business, I only offered the three kinds of cake sponge mixed and matched with variations of filling. I was worried the menu would appear skimpy but none of my customers ever complained about it, probably because the average person isn’t so discerning about such things.

For you, the case may be different than mine. Perhaps your business model place more value and importance on the quality of cake flavors and selections. If that is the case, by all means go ahead and include more flavors on your list. Just make sure it’s as streamlined as it can be and most importantly, that your food and labor costs get covered.

Hello, Im doing a hockey stick cake for my little sisters birthday, i’m doing it out of a store brought sponge cake and doing two layers. I was wondering what you would put in between the layers and for the crumb coat to keep it strong enough for fondant to be laid on top and then decorated with a little bit more fondant?

Hi, does your book include the cake recipes.

No it does not include cake recipes.

Hi there I’m a new baker am baking birthday cakes and cupcakes I love your recipes and baking tips..I would love to get your book but I don’t know how to get it I’m in South Africa Port Elizabeth..thanks Lungi

All my books are available in digital format so anyone in the world can get them.

Can the cookies and cream filling be used as frosting as well? Or what would be a good frosting pair up with a cake filled with cookies and cream filling?

Technically, you could pile this filling on top of a sheet cake and call it a frosting but I wouldn’t do it because it’s chunky so you can’t frost with it. A good frosting to pair with this recipe is vanilla buttercream, chocolate buttercream or chocolate ganache.

Your instructions are wonderful!

Can these fillings be frozen? My daughter in getting married in July,

Yes they can all be frozen.

Hi I’m a new baker. I’ve made several cakes and transporting them has been my worst enemy. They shift and leave air bubbles or with a round ball cake the fondant cracked in the middle and slid down the side. What am I doing wrong.

Transport cakes disassembled. So you will have to allot amole time to assemble cakes when cakes arrive at targeted locations. When you get to the targeted location add: fillings to layers, put layers together and frost outsides and then decorate outside of cakes and add flowers and other decorations.

Transporting disassembled isn’t always an option. Also if you are in a crowded place it is very nervewracking assembling in front of people, and sometimes, depending on the design it is very time consuming and not done in just an hour or so. I don’t actually know the answer, but so far my cakes have survived being transported. Usually good to have someone hold it in transit if possible I find.

I have the same problem…. spend days on a cake that turns out gorgeous, and then comes the horrible transportation.
After many failures, here is what has worked for me. First, make sure that the cake board you use is at least one inch thick, and then find a tall cardboard box that is no bigger than 1/2 inch all the way around (meaning on all four sides) than the cake board. This will prevent the cake from sliding once inside the box. Next, tape the bottom of the box with shipping tape for added support, and then place it on a sturdy piece of wood. I had a shelf in my garage that I had removed from a cabinet that I used. After you slide the support under the box, you can cut one side only of the box but leaving it attached at the very bottom so that it has like a little “door” that drops down. Slide your cake board/finished cake into the box, bring the side/flap you cut back into place and tape on the cut sides. Finally, since you’re using a box that’s at least three or four inches taller than your cake, you can use your favorite cling wrap across the top of the box (I use Glad Press ‘N Seal and will stop baking if they ever stop making it). Since most wedding cakes are very heavy, have someone help you carry the box to the vehicle you’re transporting in, and then place inside. I’m very obsessive and always place anything I’m transporting on an old yoga mat I keep in the back of my SUV. This will keep the cardboard box from sliding around… most of the time, but to be on the safe side I also use large, plastic storage containers to wedge on three sides of the cardboard box once it’s in place. I’ve used this method to transport three times now, and it’s allowed me to arrive everytime with my cakes intake alerts no fails. Hope it helps!!

love, love, love ur book. just got it from amazon. first saw you on Fabulous cakes and been a fan since. thank you for your tips and tutorials. would love some more recipes esp cake recipes. I make cakes as a hobby for family and friends. using buttercream here in India is a problem because of the heat and humidity. how can I store my fondant cakes with buttercream filling before I need them. can I use the refrigerator and for how long. will the fondant or modelling chocolate work be affected by refrigeration. and how soon should I get the out of the fridge before use. thanks again.

Hi there !
Thank you so much for these recipes and ideas ! They are an invaluable source which I have often turned too.
I am “relatively ” new to baking and most of what I have figured out is by trial and error (lots of errors ! ) , that being said , I have recently received an order for a wedding cake (buttercream , not fondant ) wedding cake with a Strawberry and Banana whipped Cream filling ! Eeeeeek! Can this even be done ? I do have whipped cream stabilizer ( by Dr Oetker cake products ) but really don’t have a clue as to how this will hold up in a cake …any advice wold be greatly appreciated please !

I have not used this brand of whipped cream stabilizer…normally I would use powdered egg whites to stabilize whipped cream. It works great. Another option is to stabilize the cream with gelatin. Whichever method you choose, don’t mix the fruit in with the cream. Instead, layer the fruit against the cake layers and spread the whipped cream on top/in between. Good luck!

What is the best “stiff” frosting “dam” recipe to avoid the fondant bulge?

The best kind of dam is no dam at all, since it adds an extra step to the assembly process. With that said, this buttercream recipe works well both as a filling and as a dam when a dam is needed.

I just bought your ebook. I am so excited to start reading it

Woohoo! Happy cake adventures!

How can I make this a crusting buttercream to use under fondant or can I use this under fondant?

If you replaced the butter with shortening, that would make it into a crusting buttercream. But I think this buttercream works great for underneath fondant. It gets nice and hard when refrigerated, which is key since you want the under-layer to be solid when you’re wrapping a cake in fondant.

I don’t make wedding cakes anymore. But I made a wedding cake that the filling broke down and the cake was a soggy mess. The facilities ac unit was also not working that very hot day. Besides the heat! What makes the filling break down? Note that it wasn’t your recipes.

What kind of filling was it? Please list the ingredients and describe the process of making it.

I have been making cakes for 20 years and this is the first time I have seen this method. Love it! Thanks so much for sharing.

Thanks so much! Love the book cannot wait to read the e book and try a few filling recipes!

Great looking work- love your art!!

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Reviews ( 41 )

I was so hoping for better results as the recopies from this site are usually so so good. The cake was dry, it did not raise well and was too dense. I love dense cakes but this one just didn't cut it. It was like something was missing and I checked the recipe twice and it was all in there it just was not good.

What a lovely cake this is. Really it can be the best gift for my friend at her birthday, which is coming soon it means 21 june. I saw such cakes on other site :

This recipe is not for someone who doesn't know how to bake. Like someone else said, it is much like angel food cake. You do have to wash the bowl after beating the frosting in the stand mixer or you will not get the eggs correct. I baked mine in the plastic bake ware and it went well. As for the frosting, I use store bought fondant and home made buttercream for the application of the fondant. If you have a good oven, fresh eggs and understand the principles of baking, you will love this. I think the people who didn't do well with it are not or may not have quality products. The oven makes a huge difference as does bake ware. I will never buy another box cake again. This was light and amazing and I know what is in it.

Hands down the best from scratch white cake mix I have EVER made! Tastes like a combo between angel food and white cake, with a sticky angel food top and tight, delicate crumb of white cake. I have taken to making it into cupcakes, sometimes using my own buttercream, sometimes Mrs. Billett's, and both get rave reviews from everyone. No one can eat just one cupcake - they are that good. I cannot believe anyone would give this a poor rating - it's not going to be soft like a box mix. No scratch cake will be anything like a box mix. This does tastes homemade - which is what makes it so wonderful. I have never had any trouble with this recipe. I use whole milk. Be careful not to stir the mix too much after adding egg whites and you should be fine. Trick to scratch cakes is not over-baking them. I have frozen the cupcakes with great results. Just a spectacular recipe! Mrs Billett, whoever you are - you're brilliant! My new go-to for parties and events. I get an steady 36 cupcakes out of this recipe - regular sized. I have made them for my step-son's graduation party, my in-law's 50th wedding anniversary, and my step-daughter's wedding reception - so I make at minimum 100 cupcakes at a time. I cannot say enough about this recipe - it's fantastic!

This will be my go-to recipe for a white cake. It came out just as a white cake should. It was light, sweet, and moist enough.---My changes: I used all shortening instead of butter. I also used clear vanilla. I added a Tbsp of milk to make up for the water lost in not using butter. I was supposed to use two Tbsp, but I was cautious. Next time I will use the full two and maybe it will increase the cake's moisture a bit. I also used aluminum free baking powder. The shortening I used was high ratio (the one with the trans fat still in). I greased the pans with shortening and floured them with cake flour. ---The result: The whitest white cake you can possibly get. It looked like white bread. I trimmed off all of the brown from baking so that when the cake was cut into, all that was seen was beautiful snowy white cake. It came out just gorgeous! I used a crusting buttercream on top in lavender and smoothed it to perfection, with straight edges.I definitely recommend this recipe. with alterations if you are looking to make a truly white cake.

This cake turned out so well! I have never met a white cake recipe this delicious. The cake turned out light, moist, and delicately spongy. I had been planning to use this cake as a base for a jell-o poke cake, but once I'd tasted the bit I'd cut off the top to level out the layers, I ended up using just one of my layers for a smaller poke cake and letting the other two layers go plain, with just a little whipped cream as frosting.

Much to my surprise, the jell-o didn't mask the deliciousness of the cake base in the small poke cake I made. The parts where the jell-o and the cake mixed turned out wonderfully custard-y, and the airy texture of the cake caused by the egg whites created lots of nice spaces for the jell-o to set into, making this cake an unusually wonderful base. After a piece of the poke cake and a piece of the plain white cake, I'd be hard-pressed to pick a favorite!

As many of the other commenters have written, I think the secret to success is mixing with patience. I didn't use a stand mixer and it turned out wonderfully, but it did take longer than the average boxed cake mix would. I ended up mixing just the sugar and butter together for over an hour! But in the end, there was no grainy texture like some people have mentioned, and I think a good, thorough mixing is responsible for that. Though this can be frustrating to think about, an equally important part of the success of this cake is not over-mixing it once the wet and dry ingredients go in, as that can ruin the texture and cause the cake to fall, and just barely folding the egg whites into the batter until there aren't any big clumps.

If I was making this cake for a very sophisticated dessert, or using a very sweet frosting, I think I would use one and a half cups of sugar. It is deliciously sweet, but would seem even more delicate with just a little less sugar.

I like this cake, it's Versatile! By that I mean I made an error in the mix directions by not separating the eggs it was still good! The one thing when cold or refrigerated, it has a coaser texture & may not appeal to some, but still ok BUT at room temperature it's totally different, a much more tender soft cake. It depends on HOW u wish to use it! It's moist! I think people are SO use to Commercial store & Bakery Mix that have chemicals mixed in, consumers feel is MOIST, They've forgotten what a SCRATCH Cake taste like & more apt to say it's Dry!! (Some are, bt many are not) plus you MUST COVER /WRAP a SCRATCH Cake securely to me!! G'na

My family absolutely loves this cake. I found it in the Southern Living magazine and made it for Christmas. My family now requests it for birthdays. I can honestly say this cake is even better than any bakery cake I have ever had.

I really like this recipe and have used it several times. I do not use a stand mixer and have never had a problem , just add this dry ingredients slowly and be gentle with the mixing and the cake turns out really well.

I have even made this in the U.K. using self-raising flour and had good results that everyone loved.I also like the fact that it is not overly sweet. It also works with stiffly whipped fresh double cream with just vanilla added and this is spread over a thin layer of fruit preserve, my family like raspberry but it can be any that you prefer.

I'm a veteran baker, bit this cake literally feel into a pile of crumbs as I cut it to serve. I've never seen anything like it! I used only the freshest top quality ingredients ensuring each was at room temperature. There must be a typo - missing ingredient- in the recipe. Does Southern Living test the recipes? Such a disaster.

Made this cake for the Christmas holidays. I converted it to a coconut cake by decreasing vanilla to 1 tsp and adding 1/2 tsp coconut extract and topping with a coconut flake buttercream frosting. The cake was moist, dense, a bit heavy and still delicious - received great reviews around the table. I suggest you never cut the corner by using prepared liquid egg whites, like in a carton. These did not beat up properly, convincing me the cake would be horrible. But it wasn't.

Good white cake recipe. Nice and moist. I followed the recipe to the 'T' and it worked. Great textue and flavor.

I used 1-tea vanilla and 1/2 tea Almond flavoring.

WoW! I made this cake as directed, only thing I did different was add the seeds from a vanilla bean and made a chocolate buttercream icing. My family loved it, this cake reminded me of a cake my mother used to make and it was my favorite. Instead of a layer cake, I put batter in a 9 x 13 pan, baked for about 35-40 minutes and it was perfect, so moist, light, and the flavor was out of this world.

Just made this cake, still in the oven! LOL, forgot to write down, "beat butter" I actually, my eyes wondered and went to "beat at medium speed" I knew better, I kept thinking what is with all the liquid? Milk, sugar, ets. I think realized what I had done, everything else was measured out, so instead of tossing eggs, I started over! Hope it turns out as this is one expensive cake! Hope it turns out! Timer just went off!

Did not care for this cake. Tasted like flour and could have been a little sweeter.

Loved this cake.It was like an top notch bakery cake.You do have to follow directions as written.It is not difficult to make.I used recipe for buttercream frosting.I also made raspberry filling.My whole family loved it.I will make this for Christmas this year.

I found this to be the best white cake I ever tried. I used KAF brand best cake flour they sell, and added 1tsp almond extract. Fantastic flavor! The good quality cake flour made the texture very smooth-gave it a very fine crumb. It also freezes well I make cakes for my lunch and so cut and wrap the slices for the freezer and it tastes just as good as fresh. No loss of texture either. Thanks for a great recipe!

Excellent cake, as has been said many times before :) I made it for cake balls for my mom's birthday, and using the Wilton's buttercream recipe for icing and milk chocolate bark coating, they were divine! To the user who gave this review two stars because the cake fell - that's your fault, not the recipe's. If this is your first cake, remember it's baking POWDER you want, not soda which can cause too much air to form, causing collapse. If you're using shiny metal pans, the temp needs to be higher. Don't overbeat your butter and sugar - again, you risk too much air. Don't underbeat your egg whites. Don't overbeat them, either. There's more reasons for collapse, but those are the major ones, so stick to those and you'll be fine. And don't give low ratings to recipes when it's your own fault you ruined it :D

7 layer cake recipes to help you bake your way through whatever life piles on

So many of us are turning to baking as a source of comfort while cooped up at home. There are plenty of quick and easy recipes that can help get us through the days (especially with our kids) — a tray of brownies here, a batch of muffins there.

But there’s something really special about a layer cake, even a simple one.

Maybe you’re celebrating a birthday or anniversary at home and you want to make it memorable. Perhaps you just need a project to occupy you for the day and give you some time off from the stress we’re all undergoing right now. If those things sound familiar, or you have any other reason for wanting to bake a cake, here are some options from our archives. We know baking ingredients have been inconsistently stocked at the grocery store, but these recipes are worth busting into your supply or saving for when your pantry is feeling more flush.

Chocolate Whiskey 7-Layer Cake


½ pound (2 sticks) unsalted butter, cubed

10 ounces dark chocolate, chopped

1 tablespoon pure vanilla extract

Vegetable cooking spray, for the pans

1 ½ cups dark cocoa powder

1 tablespoon baking powder

1 ½ tablespoons pure vanilla extra

¼ pound (1 stick) unsalted butter

¼ cup whiskey, such as Jack Daniel’s

1 pound dark chocolate, chopped

2 tablespoons unsalted butter

½ cup whiskey (Fieri prefers Jack Daniel’s)


  1. To make the frosting, combine the butter and chocolate in a small, heavy-bottomed saucepan. Stir constantly over low heat until the mixture is completely melted, 4 to 5 minutes. Remove from the heat and let cool for 5 minutes.
  2. In a large bowl, combine the cocoa, powdered sugar, half-and-half, vanilla, and salt. Using a hand mixer on medium speed, beat until smooth.
  3. Increase the speed to medium-high and gradually pour in the melted chocolate mixture in a slow, steady stream. Whip until the frosting is light and fluffy, 4 to 5 minutes. Set aside (the frosting can be made 2 to 3 days in advance. Store in an airtight container in the refrigerator. When ready to use, set out until it returns to room temperature, then beat with a hand mixer until fluffy).
  4. To make the cakes, arrange two oven racks in the bottom third and middle of the oven and preheat the oven to 325 degrees Fahrenheit. Line the bottoms of four 8-inch nonstick round cake pans with parchment paper. Spray the pans and the parchment paper with vegetable cooking spray.
  5. In a large bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, whisk the milk, eggs, and vanilla. In a saucepan over medium-low heat or in a small bowl in the microwave, melt the butter with the hot water.
  6. Add half of the milk mixture to the dry ingredients and beat using a hand mixer on low speed. Beat in half of the butter mixture, then scrape down the bowl. Beat in the remaining milk mixture and then the rest of the butter mixture. Pour the batter evenly among the prepared pans.
  7. Place two pans on each of the oven racks and bake until the cakes are springy to the touch, 25 to 30 minutes, rotating the pans halfway through baking. Let the cake layers cool in the pans for 10 minutes, then turn them out onto a rack to cool completely. Peel off the parchment paper.
  8. To make the whiskey anglaise, set a medium bowl over a large bowl filled with ice. Place a fine-mesh strainer over the medium bowl.
  9. In a medium, heavy-bottomed saucepan, combine the milk, sugar, and salt. Set the pan over medium heat and whisk constantly while gently warming the mixture until scalding do not boil.
  10. Beat the egg yolks in a large bowl. Pour the warmed milk over the eggs while whisking constantly. Pour the egg-milk mixture back into the pan. Cook over medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spatula. Remove from the heat and immediately pour through the strainer into the chilled bowl. Stir in the whiskey. Let stand in the bowl of ice until completely cool, stirring often. Cover and refrigerate until needed.
  11. To make the ganache, place the top of a double boiler over simmering water. Add the chocolate, cream and butter and stir until smooth and warm. Remove from the heat and set aside at room temperature, or for longer storage, refrigerate in an airtight container for up to 1 day.
  12. To assemble the cake, cut each cake layer in half through the equator to make 8 thinner layers. (You’ll only use 7 of them set out the top, domed layer of one of the cakes for the crew passing through — they’ll eat it!) Lightly brush the cut sides of the 7 cake layers with the whiskey.
  13. Place one layer cut side up on a large round cake plate. Spoon ¾ cup of the frosting on top and smooth it to the edge with a pastry knife. Repeat with 5 more cake layers, placing two of the domed layers dome side down. Use the remaining domed layer for the top, placing it right side up. Do not frost the top layer.
  14. If necessary, gently warm the ganache in a double boiler. Pour the warm chocolate ganache over the top of the cake. Spread it evenly over the top with a spatula. Let the cake stand for 15 minutes before serving. (The cake will keep for 2 to 3 days … if it lasts that long!) Slice and serve with the whiskey anglaise on the side.

So, get some whiskey and get in the kitchen. This recipe is calling your name!

The distinct flavors of red velvet cake come from the buttermilk, vinegar, cocoa powder, and cream cheese frosting. Some red velvet cake recipes use only a tablespoon or two of cocoa powder, giving virtually no chocolate flavor. This leads some people to think that red velvet cake is simply a white cake dyed red. A true red velvet cake is a distinct chocolate flavor in addition to a slight acidic flavor.

Chocolate layer cake

We have the recipe for the best ever chocolate layer cake and it’s easier than you would expect. Simply make the chocolate cake mixture, divide into four, and sandwich together with shiny chocolate icing.

Lemon layer cake

A showstopping, lemony sponge cake with a delicious lemon curd icing and beautiful edible crystallised violets and primroses.

Baileys layer cake

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Peanut butter layer cake

This peanut butter layer cake is a little effort but looks stunning and will satisfy the fussiest peanut butter fiends.

Clementine layer cake

This is a festive spin on a classic victoria sponge – instead of jam and cream it is layered with a homemade clementine curd (you can use shop-bought if you prefer) and a champagne-spiked cream.

Russian honey cake

Check out our impressive Russian cake recipe with moreish burnt-honey icing. This multi-tiered cake takes a bit of effort to make but it’s the perfect cake to show off to friends and family for any special occasion.

Chocolate and burnt butterscotch layer cake

This deliciously indulgent, grown-up chocolate and burnt butterscotch cake looks really impressive and is definitely worth the effort. The butterscotch buttercream layers make the most indulgent finish.

Courgette and coconut layer cake

If you love veggie cakes then this is the layer cake for you! Our super moist and moreish courgette cake is packed with fluffy cream cheese icing and topped with crunchy coconut chips for a modern take on the British classic carrot cake.

Dirty chai ombre cake

Inspired by the dirty chai (a masala chai latte with a shot of espresso), this showstopping cake boasts layers of chai ganache and chocolate ombre sponge.

Sloe gin layer cake

The best use of sloe gin. Team with plums and make a layer cake with wow factor. It’s sure to impress your friends, and best of all it’s an easy recipe too.

Passion fruit layer cake

An easy-to-make springy sponge cake layered with the tangy, fresh-tasting sweetness of a passion fruit icing. This cake would make a lovely afternoon tea treat.

Triple chocolate ombre cake

This layer cake is what’s known as an ‘ombre’ cake each layer has a different shade with dark chocolate, milk chocolate and caramel flavours.

Carrot cake with maple frosting

How do you improve on a classic carrot cake? Roast the carrots for an even denser, richer cake, then slather in maple buttercream and layer up! This is a modern twist on a favourite that really elevates it to the next level.

Walnut layer cake

This walnut layer cake is a dry-textured sweet cake with a satisfyingly nutty flavour. The meringue frosting adds a showstopping layer to the classic bake. Walnut cake is ideal for afternoon tea, as a celebration cake, or simply to enjoy as a snack with a cup of tea, plus it’s really easy to make.