Best 3 Chinese Buffet Cake Recipes
Indulge in the delectable delight of Chinese Buffet Cake, a classic dessert that tantalizes taste buds with its moist, fluffy texture and irresistible flavors. This crowd-pleasing treat, often found in Chinese buffets and dim sum restaurants, is a symphony of sweet and savory notes, featuring a tender crumb and a luscious filling that bursts with every bite.
While this recipe provides a comprehensive guide to creating the perfect Chinese Buffet Cake, eager bakers will also discover variations that cater to their preferences. For those seeking a gluten-free alternative, a dedicated recipe offers a delightful rendition using almond flour. Additionally, a vegan version caters to plant-based diets, ensuring everyone can savor the goodness of this delectable treat.
The journey to crafting this culinary masterpiece begins with a simple batter, which forms the foundation of the cake's light and airy texture. Bakers are then presented with a choice of two delectable fillings: a traditional coconut filling that evokes memories of classic Chinese buffets or an innovative cream cheese filling that adds a modern twist to this beloved dessert.
To complete this culinary adventure, bakers will find detailed instructions for creating a delicate crumb topping, which adds a delightful textural contrast to the moist cake layers. Whether you are a seasoned baker or a novice in the kitchen, this recipe is meticulously crafted to guide you through each step, ensuring a successful outcome that will impress your family and friends.
So, prepare to embark on a culinary adventure as you recreate the magic of Chinese Buffet Cake in your own kitchen. With its irresistible flavors, customizable fillings, and easy-to-follow instructions, this recipe promises an unforgettable dessert experience that will leave you craving more.
CHINESE SPONGE CAKE (BAKED, NOT STEAMED)
My mom used to make this cake when we we were growing up. I love it because it's light and fluffy. Please note, use an aluminum cake pan for this recipe (we've always used an aluminum angel food cake pan). Do NOT use a non-stick pan! I am on a quest to find the recipe for the Chinese bakery cakes. I'm not talking about those Chinese steamed sponge cakes. I'm in search of the fluffy ones that come with the fruit and whipped creamy frosting. If anyone knows this recipe, please forward to me--I will be forever grateful! In the meantime, this cake is the closest thing to it.
Provided by Mama_Cito95
Categories Dessert
Time 1h30m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat water and dissolve sugar. Let cool.
- Mix yolk into sugar water.
- Slowly add flour into the mixture.
- Blend in oil and extract.
- In a large bowl, beat egg whites until peaks are stiff. Add cream of tartar.
- Fold batter from above into egg whites.
- Pour combined batter into an UNGREASED aluminum cake pan (do NOT use a non-stick pan!).
- Bake at 350 degrees for 45-60 minutes until done (when toothpick comes out clean).
- Turn cake upside down and let cool.
CHINESE SPONGE CAKE (CHIFFON CAKE)
Steps:
- Preheat oven to 350 degrees F
- In a metal or glass bowl, beat egg whites until frothy. With the mixer still running, gradually pour in 1/2 cup sugar and cream of tartar until stiff peaks form.
- In a separate bowl, beat egg yolks, water, remaining sugar, vanilla, and oil.
- Whisk flour and baking powder in another bowl.
- Mix flour and yolk mixture.
- Gently fold the flour and yolk into the egg whites.
- Pour into an ungreased angel food tin and bake for 40-50 minutes or until cooked through. The cake should spring back when lightly tapped (not sink).
- For best height, cool the cake in the tin turned upside down, but be careful of the cake falling out of the tin. Cake can be served and stored at room temperature.
MOCHA MOUSSE CAKE
This cake is over the top rich and decadent. I love the combination of coffee and chocolate. The cake is so moist, the mocha filling rich, and the frosting light and fluffy. Chocolate shavings on top make the presentation extra special. It does look like the cake takes forever and a day to make, but most of it is refrigeration and cooling time.
Provided by Redneck Epicurean
Categories Dessert
Time 3h30m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Grease the bottoms and sides of three 8 or 9-inch round cake pans with shortening or oil and flour. (Do not use cooking spray.)
- In a large bowl, beat the cake ingredients on low speed for 1 minute, scraping the bowl constantly. Pour 1 3/4 cups batter in each pan. (If you only have 2 pans, refrigerate the unused batter until needed.).
- Bake 24 minutes or until a toothpick comes out clean. Cool 10 minutes. Turn cakes onto a wire rack to cool completely.
- Meanwhile, in a 2 quart saucepan, make the mocha mousse. Mix 1/4 cup of the whipping cream, sugar, and coffee and cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers; remove from heat.
- Add the chocolate chips and vanilla and stir until the chips are melted. Chill 10 minutes in the refrigerator.
- In a chilled bowl, whip the remaining 1/2 cup cream until soft peaks form. Fold into the cooled chocolate mixture. Cover and return to the refrigerator for 30 minutes.
- In another chilled bowl, beat all the ingredients for the topping on high speed until soft peaks form.
- To assemble, fill the layers with the mousse. Spread the frosting over the top and sides. Shave a plain chocolate bar, if desired, with a vegetable peeler for garnish.
- Cover and refrigerate 2 hours before serving. Store covered in the refrigerator.
Nutrition Facts : Calories 283.5, Fat 19, SaturatedFat 11.2, Cholesterol 118, Sodium 39.9, Carbohydrate 23.5, Fiber 1.4, Sugar 20.3, Protein 3.8
Tips:
- Mise en Place: Before starting, gather and measure all ingredients and preheat the oven to the desired temperature.
- Use Fresh Ingredients: Fresh ingredients will yield the best flavor in your cake.
- Do Not Overmix: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake at the Right Temperature: Follow the recipe's recommended baking temperature and time closely. A toothpick inserted into the center of the cake should come out clean when done.
- Let the Cake Cool Completely: Allow the cake to cool completely before frosting or decorating to prevent the frosting from melting.
- Store the Cake Properly: Store the frosted cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Conclusion:
The Chinese buffet cake is a delectable treat that combines the flavors of a classic vanilla cake with the unique textures of Chinese noodles and coconut. With its moist crumb, delicate frosting, and crunchy topping, this cake is sure to be a hit at any gathering. Whether you're a seasoned baker or just starting out, these detailed recipes provide all the guidance you need to create a delicious and impressive Chinese buffet cake. So gather your ingredients, preheat your oven, and let's get baking!
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