Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
Special equipment needed:
- 2 (9-inch) round cake pans
- Electric mixer
- Piping bag
- Large star tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and granulated sugar with an electric mixer until light and fluffy. Add the eggs and vanilla extract and beat until well combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
5. Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool completely in the pans.
7. In a large bowl, beat the cream cheese, powdered sugar, and lemon juice with an electric mixer until smooth.
8. In a separate bowl, whip the heavy cream until stiff peaks form.
9. Fold the whipped cream into the cream cheese mixture until well combined.
10. Place one cake layer on a serving plate and spread half of the cream cheese mixture on top.
11. Sprinkle half of the shredded cheddar cheese on top of the cream cheese mixture.
12. Place the second cake layer on top and spread the remaining cream cheese mixture on top.
13. Sprinkle the remaining shredded cheddar cheese on top of the cream cheese mixture.
14. Chill the cake in the refrigerator for at least 1 hour before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 420
Fat: 25g
Saturated Fat: 15g
Cholesterol: 105mg
Sodium: 290mg
Carbohydrates: 42g
Fiber: 0g
Sugar: 27g
Protein: 7g
Substitutions for ingredients:
- Whole milk can be substituted with any milk of your choice.
- Lemon juice can be substituted with lime juice or orange juice.
- Shredded cheddar cheese can be substituted with any shredded cheese of your choice.
Variations:
- Add chopped herbs like chives or parsley to the cream cheese mixture for added flavor.
- Add cooked and crumbled bacon to the shredded cheddar cheese for a savory twist.
- Substitute the cheddar cheese with blue cheese for a tangy flavor.
Tips and tricks:
- Make sure the cream cheese and heavy cream are at room temperature before mixing to avoid lumps.
- Use a piping bag with a large star tip to pipe the cream cheese mixture for a decorative touch.
- Chill the cake for at least 1 hour before serving to allow the flavors to meld together.
Storage instructions:
Store the cake covered in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a cake stand and garnish with fresh herbs like parsley or chives.
Garnishes:
Fresh herbs like parsley or chives.
Pairings:
Serve with a side of fresh fruit or a green salad.
Suggested side dishes:
Fresh fruit or a green salad.
Troubleshooting advice:
- If the cream cheese mixture is too thick, add a splash of milk to thin it out.
- If the cake layers are uneven, use a serrated knife to even them out before assembling.
Food safety advice:
Make sure to store the cake covered in the refrigerator and discard any leftovers after 3 days.
Food history:
The origins of cheese layer cake are unclear, but it is believed to have originated in the United States.
Flavor profiles:
Creamy, tangy, and savory.
Serving suggestions:
Serve the cheese layer cake as a dessert or as a savory appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A