Best 2 Chameleon Cake Recipes

BUTTERMILK CHAMELEON CAKE WITH BUTTERCREAM FROSTING

Steps:

• 1. *************** Cake Batter*********************** 3 C cake flour, sifted 1 tsp baking powder 1/2 tsp baking soda 3/4 C softened butter (room temperature) 2 C sugar 1 Tbs. vanilla extract 4 egg whites at room temp. 1 C buttermilk 1/2 C applesauce 1/3 C Vegetable oil
• 2. 1) Preheat oven to 350°F. Grease three 8" cake pans (or two 9", or one 9"x13") & line with wax paper. 2) In a medium bowl, mix together cake flour, sugar, baking powder, & baking soda. Set aside. 3) In bowl of electric stand mixer, mix together butter & sugar until fluffy. 4) Add vanilla, egg whites, buttermilk, applesauce, & oil and mix until creamed. 5) Gradually mix in flour until all is combined. Continue to beat, incorporating air, for an additional 1-1/2 minutes. 6) Pour into prepared cake pans. 7) Bake 20-25 minutes for the 8" rounds; 25-30 minutes for the 9" rounds; 30-35 minutes for the 9"x13" pan. Allow cakes to completely cool before frosting. I always freeze mine for at least 1 hour for easier frosting.
• 3. ***************Buttercream Frosting************* 16oz softened butter (room temperature) 1 Tbs. vanilla extract 7 C powdered sugar (almost 2lbs) 6 Tbs. milk
• 4. 1) Cream butter & 1 Cup of the powdered sugar until light & fluffy. 2) Add vanilla or favorite extract 3) Incorporate 1 Cup powdered sugar & 1 Tbs. milk at a time, beating thoroughly after each addition until all is combined. 4) Beat for an additional 3-5 minutes. The longer the frosting is beaten, the creamier it will be ! Set aside in a cool place, do not refrigerate or it will be to hard to spread.
• 5. ***************Assembly************************** Take cakes from freezer and place first layer on cake pedastal or plate. Frost and stack layers then start on the sides. If the cake becomes difficult to work with put back in freezer for 30 min. then continue to frost. After sides and top are frosted you may garnish any way you like.
• 6. ****************Fillings*************************** This is a totally optional step but is a great option when you want a different cake flavor. You can spread lemon curd between the layers and add lemon extract to the frosting. Garnish with lemon drops on top. Spread strawberry jam between the layers and then slice fresh berries and add on top of the jam. Frost with the buttercream with a little red dye mixed in and whole strawberries as a garnish on top. The possibilities are endless...use your imagination .
• 7. *****************Garnish ideas********************** White or mini choc. chips around the sides and shaved choc. or truffles on top. Cookie crumbs around sides and whole cookies standing up on sides on top of cake. Nuts around sides and whole nuts on top arranged around the sides.
• 8. Refrigerate and enjoy !

CHAMELEON CAKE

Steps:

• 1. Add sugar to oil in a medium size bowl and mix with an electric hand mixer.
• 2. Beat the eggs into the sugar and oil. Then add vanilla extract, almond extract, and salt.
• 3. Set this batter aside. In a separate bowl, combine the baking powder with the flour. Add portions of the flour mixture to the batter, alternating with portions of milk, ending with flour.
• 4. Now, choose a shape! Pour the batter into a greased loaf pan and bake for 60 minutes at 325° F. OR Spoon batter into well-greased or paper-lined muffin tins (makes 14) and bake at 375° F for 20 to 30 minutes. OR Pour batter into two well-greased eight-inch layer cake pans and bake cakes at 375° for 25 to 30 minutes.
• 5. Get creative: Chameleon cake is delicious served with fruit and whipped cream, covered in maple syrup, or glazed with a caramel icing. It can be sliced into fingers to serve plain with tea or cubed for dipping into a chocolate fondue. Freeze it in slices for a quick dessert at a later time. For a fun family dessert, serve a platter of cake slices and a tray of sauces, fruit, ice cream, and sprinkles. Tell the children it is "make your own dessert" night. For grown-ups only, splash a little rum over the cake then top with whipped cream and pineapple.
• 6. Reinvent it! I have friends who skip the almond extract and add spices like cinnamon or nutmeg. The expert followers of Just a Pinch will have great substitution ideas. I have used alternate flours such as oat or spelt.