Best 2 Brandy Moist Cake Recipes

Indulge in a culinary journey with our brandy moist cake, a timeless classic that embodies the essence of comfort and sophistication. This delectable treat, often served as a grand finale to a memorable meal, is a symphony of flavors and textures that will tantalize your taste buds. Its moist, tender crumb, infused with the warmth of brandy and a hint of citrus, pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream.

With three variations to choose from, this recipe caters to every palate. The original brandy moist cake is a traditional favorite, offering a delightful balance of sweetness and boozy warmth. For those who prefer a richer indulgence, the chocolate brandy moist cake adds a layer of decadence with its deep, velvety chocolate flavor. And for those seeking a lighter option, the orange brandy moist cake offers a refreshing citrus twist that brightens up the classic recipe.

Each variation is meticulously crafted with high-quality ingredients, ensuring an unforgettable taste experience. Whether you're a seasoned baker or just starting your culinary adventure, our detailed instructions and helpful tips will guide you through the process, ensuring a perfect cake every time. So preheat your oven, gather your ingredients, and embark on a delightful journey into the world of brandy moist cakes.

Here are our top 2 tried and tested recipes!

BRANDY CAKE

Brandy Cake image

Combine brandy, cream cheese, cinnamon and lemon peel and more to make a sweet and spicy Brandy Cake. Substitute rum or lemon juice if you wish. Serve up slices of Brandy Cake with dollops of whipped topping or ice cream.

Provided by My Food and Family

Categories Dairy

Time 2h30m

Yield 16 servings

Number Of Ingredients 12

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup unsalted butter, softened
3 cups sugar, divided
1 tsp. vanilla
6 eggs
3 cups flour
1-1/2 cups water
1 cinnamon stick
2 strips lemon peel (2x1/2 inch)
1/2 cup brandy
2 cups thawed COOL WHIP Whipped Topping
4 cups cut-up mixed fresh fruit (kiwi, mangos, pineapple and strawberries)

Steps:

Heat oven to 325ºF.
Line 13x9-inch pan with parchment, with ends of parchment extending over sides; spray with cooking spray. Beat cream cheese and butter in large bowl with mixer until blended. Add 2-1/2 cups sugar; beat until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour until blended; pour into prepared pan.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool 15 min. (Do not remove cake from pan.)
Meanwhile, bring water, remaining sugar, cinnamon stick and lemon peel to boil in saucepan; simmer on medium-low heat 10 min. or until reduced to 1 cup. Pour through strainer into measuring cup. Discard strained solids. Stir brandy into strained liquid.
Use skewer to poke holes in warm cake at 1/2-inch intervals. Drizzle brandy mixture over cake. Let stand (in pan) 1 hour. Use parchment handles to remove cake from pan. Serve topped with COOL WHIP and fruit.

Nutrition Facts : Calories 470, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 115 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

BLACK FOREST CAKE

Black Forest Cake image

Devil's food cake mix makes it easy to prepare an impressive, tasty torte that perfectly pairs chocolate and cherries.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 12

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 pint (2 cups) whipping cream
1/2 cup powdered sugar
2 to 3 tablespoons brandy, if desired
1 can (21 oz) cherry pie filling
1/2 teaspoon almond extract
2 tablespoons sliced almonds

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract.
On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 18 g, TransFat 1 g

Tips:

Use high-quality ingredients for the best flavor and texture.
Be sure to measure your ingredients accurately for a consistent cake.
Preheat your oven before baking the cake to ensure even cooking.
Do not overmix the batter, as this can result in a tough cake.
Bake the cake until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting it.
For a moist cake, wrap the cooled cake in plastic wrap and refrigerate it overnight before serving.
Garnish the cake with fresh fruit, whipped cream, or other desired toppings.

Conclusion:

Brandy moist cake is a delicious and versatile dessert that can be enjoyed for any occasion. With its rich flavor and moist texture, this cake is sure to be a hit with your family and friends. Follow the tips above to make the perfect brandy moist cake every time.