Amy Bakes: Tiered cake for Bat Mitzvah (recipes)

My neighbor Amy and I love to chat about baking and cooking. We both share an interest in having fun in the kitchen, and recently she shared these photos of a cake she baked for her friend’s Bat Mitzvah. I was so excited by the beauty of the cake that I wanted to post the details on Kitchen Gadget Girl.

Amy also provided the two recipes she used, which are great basic cakes to have in your repertoire. The cake she made above used 2 batches of chocolate cake and 2 batches of yellow cake – two batches for the “big pan” and two batches split into the small and medium pans.

Brown-bottom Cupcakes
Makes excellent chocolate cake without the filling ingredients

8 oz cream cheese
1 egg
1/3 cup sugar
12 oz chocolate chips

3 cups flour
2 cups sugar
½ cup cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup oil
1 egg
2 Tablespoons white vinegar
2 teaspoons vanilla

Preheat the oven to 350° F.

Make the filling in a medium bowl by mixing together the cream cheese, egg and sugar until creamy. Add chocolate chips, and set aside.

Make the cupcakes: Sift together the flour, sugar, cocoa, baking soda and salt. Add 2 cups water, oil, egg, vanilla and vinegar.

Fill cupcake papers about ½ full with batter. Drop 1 teaspoon filling on top.

Bake 15 minutes.

Great also as mini cupcakes (but use less filling per cupcake).

Yellow cake
These make great cupcakes

Recent realization/recommendation: Cream butter and sugar together. Then add the rest of the ingredients except the water. Add the water SLOWLY (or it splashes and makes an incredible mess!) This is a fun recipe for playing with food coloring too.

3 cups all-purpose flour
2 cups sugar
¾ cups butter or margarine, softened
4 eggs
3 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla

Preheat oven to 350° F.

Grease and flour 3 9-inch baking pans, or a 9×13 pan.

Into large bowl, measure all ingredients, and 1 ¼ cup water. With mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Beat at high speed 4 minutes, occasionally scraping bowl.

Pour batter into pans and bake 25-30 minutes until toothpick inserted in center comes out clean.

Cool completely on wire racks before frosting.


  1. Thanks Gudrun! Totally fun to see this posted. And my friend’s response to seeing her cake online was “OMG!!!!!”


  2. As the mom of the cake honoree, I can tell you that the cake tasted as good as it looks! Guess that’s what happens when you bake with love 🙂 Thanks!

  3. Why do all of my favorite cakes include cream cheese in the ingredients?

  4. You can totally skip the cream cheese if you just want chocolate cake/cupcakes. The filling is an added “treat,” but definitely not necessary. The cake pictured above did not use any filling.

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