Best 5 White Moon Cake Three Layer Recipes

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Immerse yourself in the delightful world of White Mooncakes – a captivating journey through the realm of this delectable treat. Originating in China during the Ming Dynasty, White Mooncakes are a cherished delicacy, a symbol of harmony and family reunion during the Mid-Autumn Festival. With their soft and pillowy texture that melts in your mouth and a sweet, nutty filling, these mooncakes are a true testament to culinary artistry.

In this comprehensive guide to White Mooncakes, you will embark on an enlightening culinary adventure featuring three captivating variations of this iconic dessert: Original, Purple Sweet Potato, and Taro. Each recipe is carefully crafted to provide foolproof instructions and invaluable tips for creating perfect mooncakes every time. Let's unravel the secrets behind these exquisite sweets and whip up a batch that will tantalize your taste buds and leave you craving more!

Check out the recipes below so you can choose the best recipe for yourself!

THREE LAYER WHITE VELVET CAKE (WITH OPTIONAL WHITE FROSTING)



Three Layer White Velvet Cake (With Optional White Frosting) image

On vacation in Gatlinburg, I purchased an old timey cookbook called "A Taste Of The Past" by Phyllis Connor. Each recipe has notes about the family history of the recipe and this one is from Elizabeth Sparks, author of N. C. And Old Salem Cookery. I am including the frosting recipe she recommended, but you can use your favorite if you are uneasy about using the egg whites. This recipe is from a 90 year old woman who got the recipe from her mother. Talk about surviving the test of time! How did she live to such a ripe old age eating uncooked eggs? ;)

Provided by Kats Mom

Categories     < 60 Mins

Time 45m

Yield 1 three layer cake, 12 serving(s)

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
2 egg yolks, beaten (whites are used in frosting)
2 eggs
3/4 teaspoon baking soda
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted flour
2 egg whites (left over from using the yolks for the cake)
1 1/2 cups powdered 10x sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • Grease three cake pans (reviewers have stated it works better if you flour the pans as well).
  • In a large bowl, cream the sugar and butter together.
  • Mix in egg yolks, then eggs, one at a time, beating well after each.
  • Measure the buttermilk into a 2-cup measuring cup/bowl and stir in the baking soda and vanilla.
  • Blend buttermilk and the flour alternately into the mixture in the large bowl.
  • Pour batter into the greased cake pans.
  • Bake for 20-25 minutes.
  • Let cool before frosting.
  • OPTIONAL ICING: Beat the egg whites to a stiff froth.
  • Beat in the powdered 10x sugar and vanilla extract.
  • Frost between layers.
  • Refrigerate leftovers.

Nutrition Facts : Calories 450.9, Fat 17.3, SaturatedFat 10.4, Cholesterol 100.2, Sodium 258.6, Carbohydrate 69.4, Fiber 0.7, Sugar 49.2, Protein 5.6

MOON CAKE



Moon Cake image

I have six grandchildren and this is one of their favorite desserts. If I don't take it to potlucks, I hear lots of groans! Everyone wants the recipe after they've tried it.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 15 servings.

Number Of Ingredients 13

CRUST:
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs
FILLING:
2 packages (3.4 ounces each) instant vanilla pudding mix
3 cups cold whole milk
1 package (8 ounces) cream cheese, softened
TOPPING:
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate sauce
Chopped nuts

Steps:

  • In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition., Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance. , Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts.

Nutrition Facts : Calories 253 calories, Fat 17g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 238mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 5g protein.

WHITE MOON CAKE - THREE LAYER



WHITE MOON CAKE - Three Layer image

Description: A really beautiful looking cake. Nice contrast between the white cake and the deep Lemon yellow color frosting and nice lemony filling. This is a real treat for lemon lovers.

Provided by Steve P.

Categories     Dessert

Time 45m

Yield 1 Three layer 9inch cake, 8-12 serving(s)

Number Of Ingredients 16

3 cups sifted cake flour
2 cups sugar
3 teaspoons baking powder
1 cup milk
1/2 teaspoon salt
1 teaspoon vanilla
2/3 cup butter or 2/3 cup other shortening
5 egg whites, stiffly beaten
1 fresh lemon rind, grated
2 egg yolks, unbeaten
4 tablespoons lemon juice
4 1/2 cups confectioners' sugar
1 (2 3/4 ounce) box lemon pie filling mix, type (My*T*Fine or Jell-O, the kind you cook, not instant. Also note if you like a thick layer of filling)
1/2 cup sugar
2 1/4 cups water, divided
2 egg yolks

Steps:

  • For cake: Preheat oven to 325ºF.
  • Sift cake flour once, measure, add baking powder, salt, then sift together 3 times.
  • Cream butter, add sugar gradually; Creaming together until light and fluffy.
  • Add flour mixture, alternately with milk, a small amount at a time; Beat after each addition until smooth.
  • Add vanilla, then fold in egg whites.
  • Bake in 3, nine inch layer pans in preheated slow oven 325ºF for 15 minutes, then increase heat slightly to 350ºF and bake 15 minutes longer or until toothpick inserted in center comes out clean.
  • Cool cake completely on wire racks.
  • Prepare Lemon pudding (Cooked not instant): In a medium size sauce pan mix contents of pudding box with 1/2 cup sugar and 1/4 cup water.
  • Stir in 2 egg yolks and an additional 2 cups water; Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil.
  • Remove from heat and cool 5 minutes stirring twice then cool to room temperature.
  • Fill cake with Lemon pudding between the layers and frost with Moon Glow Lemon Frosting.
  • To make Moon Glow Lemon Frosting: Add lemon rind and juice to yolks; Mix and add sugar; Beat until smooth.
  • Note: For those afraid of eating raw egg you can do this to make the egg yolks safe: In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk); cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 degrees F, as measured with an instant read thermometer. Immediately place the saucepan in ice water and stir until the yolk mixture is cool; proceed with the recipe.

BASIC WHITE LAYER CAKE



Basic White Layer Cake image

Every recipe file should contain a standard delicious cake like this. Topped with your favorite flavor of frosting, it's great for any occasion.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 10

1/2 cup butter, softened
1-1/2 cups sugar
4 large egg whites
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups buttermilk
2-1/2 cups frosting of your choice

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread evenly into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.

Nutrition Facts : Calories 370 calories, Fat 12g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 292mg sodium, Carbohydrate 61g carbohydrate (44g sugars, Fiber 0 fiber), Protein 3g protein.

BAKERY THREE LAYER CAKE



Bakery Three Layer Cake image

This cake taste just like the ones at your bakery, it is so moist! Frost it with you favorite butter cream frosting. For this use 1/2-cup each butter, oil and shortening only no changes please! See my recipe#78579 for greasing pans

Provided by Kittencalrecipezazz

Categories     Dessert

Time 35m

Yield 3 layer cakes

Number Of Ingredients 11

1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter, softened
1/2 cup vegetable oil
1/2 cup shortening (room temperature)
4 egg yolks
1/2 teaspoon almond extract
2 teaspoons vanilla
2 cups all-purpose flour
4 egg whites (room temperature)

Steps:

  • Set oven to 325 degrees.
  • Grease three 9-inch round cake pans (if desired line the bottom of the pans with parchment paper).
  • In a bowl combine the buttermilk with baking soda; let stand while preparing the next steps.
  • In a large bowl cream sugar with butter, oil and shortening until well combined (no sugar granules should remain).
  • Add in egg yolks, almond extract and vanilla; beat until well combined.
  • Add in the buttermilk mixture alternately with the flour into the creamed mixture.
  • In a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form.
  • Fold 1/3 of the whites into the creamed batter until blended, then fold in remaining whites until no streaks remain.
  • Divide the batter between the three pans.
  • Bake for 25-30 minutes or until cakes test done.
  • Cool in pans for 15 minutes then remove to wire racks to cool completely before frosting.

Nutrition Facts : Calories 1844.8, Fat 108.2, SaturatedFat 35.2, Cholesterol 336.3, Sodium 808, Carbohydrate 202.3, Fiber 2.2, Sugar 138.2, Protein 19.7

Tips:

  • To make the lotus seed paste from scratch, soak the lotus seeds overnight, boil them until soft, and then mash them with sugar and oil.
  • To make the red bean paste, soak the red beans overnight, boil them until soft, and then mash them with sugar and oil.
  • To make the white kidney bean paste, soak the white kidney beans overnight, boil them until soft, and then mash them with sugar and oil.
  • To make the pastry, mix flour, sugar, butter, and eggs until a smooth dough forms.
  • To assemble the mooncakes, wrap each filling in a piece of pastry and then bake until golden brown.
  • To store the mooncakes, place them in an airtight container and refrigerate for up to 2 weeks.

Conclusion:

White mooncakes are a popular Chinese pastry that is often enjoyed during the Mid-Autumn Festival. They are made with a variety of fillings, such as lotus seed paste, red bean paste, and white kidney bean paste. The pastry is made with flour, sugar, butter, and eggs. Mooncakes can be baked or steamed, and they are often decorated with stamps or designs.

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