Best 4 2 Step Pound Cake For A Kitchen Aide Mixer Recipes

Are you craving a delectable pound cake with minimal effort? Look no further! This article presents an array of delectable two-step pound cake recipes, exclusively crafted for the Kitchen Aid mixer. Embark on a culinary journey as we explore a collection of recipes that transform simple ingredients into extraordinary sweet treats. With just two simple steps, you'll be able to whip up a moist, flavorful pound cake that will impress your taste buds and leave you wanting more. So, preheat your oven, gather your ingredients, and let's dive into the world of two-step pound cake perfection.

Here are our top 4 tried and tested recipes!

2-STEP POUND CAKE (FOR A KITCHEN AIDE MIXER)

2-Step Pound Cake (For a Kitchen Aide Mixer) image

This recipe was published in a Southern Living magazine and my sister and I love it. YOU MUST USE A KITCHEN AID MIXER OR SIMILAR STAND MIXER! You cannot use a hand mixer or rotary bowl mixer. Easy and Yummy. You can glaze with thinned apricot preserves for a little more decadence. I have used the recipe for petit fours baked in a 10 x 15 pan with a poured/dipped fondant. This recipe always brings compliments. Prep time includes cooling.

Provided by The Amazing Christy

Categories Dessert

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

4 cups flour
3 cups sugar
1 lb butter, softened
3/4 cup milk
6 large eggs
2 teaspoons vanilla extract or 1 1/2 teaspoons almond extract

Steps:

Preheat oven to 325 degrees Farenheit.
Layer in mixer in order given.
Beat at low 1 minute.
Scrape sides.
Beat at medium 2 minutes.
Pour batter into a greased and floured 10 inch tube pan.
Bake at 325 for 1 hour and 30 minutes or until it tests done in the middle.
Cool in pan for 10 minutes.
Remove from pan and cool completely.

Nutrition Facts : Calories 498.7, Fat 25.6, SaturatedFat 15.5, Cholesterol 141.9, Sodium 196, Carbohydrate 62.1, Fiber 0.8, Sugar 37.8, Protein 6.2

OLD-FASHIONED POUND CAKE RECIPE - (4.1/5)

Old-Fashioned Pound Cake Recipe - (4.1/5) image

Provided by HeatherS

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 cups butter, softened
1/2 cup low-fat milk
1 teaspoon vanilla
1 teaspoon almond extract
6 eggs

Steps:

Combine dry ingredients in mixer bowl. Add butter, milk, vanilla, and almond extract. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 1 minute. Stop and scrape bowl. Turn to Speed 6 and beat about 2 minutes. Stop and scrape bowl. Turn to Speed 2 and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to Speed 4 and beat about 30 seconds. Pour batter into greased and floured 10-inch tube pan. Bake at 350°F for 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Remove cake from pan. Yield: 16 servings. Per serving: About 419 cal, 5 g pro, 44 g carb, 25 g fat, 143 mg chol, 378 mg sod.

DOUBLE CHOCOLATE CAKE WITH GANACHE - KITCHENAID MIXER

Double Chocolate Cake With Ganache - Kitchenaid Mixer image

I saw this recipe on an Epicurious show on the Travel Channel. If you have a Kitchenaid mixer, you can make great use of it with this recipe. The coffee adds to the flavor without being overpowering. Yum. Just right.

Provided by BamaKathy

Categories Dessert

Time 1h35m

Yield 12-14 serving(s)

Number Of Ingredients 17

Ingredients

3 ounces semisweet chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
1 lb semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/4 cup unsalted butter

Steps:

Preheat oven to 300°F and grease 2- 10 inch cake pans. Line bottoms with rounds of wax paper or parchment paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
In another large bowl with your Kitchenaid mixer and wire whisk, beat eggs until thickened slightly and lemon colored about 3 minutes.
Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
Add sugar mixture and beat on medium speed until just combined well. (Hint: Pour dry mixture onto a piece of grocery bag, roll into a funnel and add slowly into running batter).
Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Make frosting:.
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted.
Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Nutrition Facts : Calories 810.9, Fat 51.5, SaturatedFat 24.8, Cholesterol 91.4, Sodium 548.8, Carbohydrate 96.2, Fiber 11.7, Sugar 55.3, Protein 13.7

TWO-STEP POUND CAKE

Two-Step Pound Cake image

This one-bowl pound cake recipe preps quick and tastes delicious with a sprinkle of powdered sugar.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h

Yield 12

Number Of Ingredients 7

Ingredients

3 cups granulated sugar
2 cups butter, softened
6 eggs
2 teaspoons vanilla
4 cups Gold Medal™ all-purpose flour
3/4 cup milk
Powdered sugar, if desired

Steps:

Heat oven to 325°F. Generously grease bottom, side and tube of 10-inch angel food (tube) cake pan with shortening; lightly flour.
In large bowl, beat granulated sugar, butter, eggs and vanilla with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. On low speed, gradually beat in flour alternately with milk. Pour batter into pan.
Bake 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.

Nutrition Facts : Calories 670, Carbohydrate 83 g, Fat 6, Fiber 1 g, Protein 8 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 310 mg

Tips:

For the best results, use a room temperature butter and eggs.
Cream the butter and sugar together until light and fluffy. You should be able to see the tracks when you stir it with a spoon.
Gradually add the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt. Add this mixture to the wet ingredients alternately with the milk, beginning and ending with the flour mixture.
Pour the batter into a greased and floured 9x5 loaf pan. Bake at 325 degrees Fahrenheit for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
For a more decadent cake, you can glaze it with a simple syrup or sprinkle it with powdered sugar.

Conclusion:

This 2-step pound cake recipe is easy to make and produces a delicious, moist cake. It's perfect for any occasion, from birthdays to potlucks. With a few simple tips, you can make sure your pound cake turns out perfect every time.