happy monday! i have been knocking out new recipes the past two weeks, and mother's day was just another reason to bake a cake. i opted for a traditional vanilla cake with vanilla frosting modified from my Hummingbird Bakery Cookbook (the recipe in the cookbook is for 12 cupcakes) but don't let the classic flavor fool you it was amazing. enjoy.
Ingredients
Cake:
2 cup all-purpose flour
1 1/2 cup sugar
3 tsp baking powder
2 Pinches of salt
6 tbsp unsalted butter, at room temperature
1 cup whole milk
2 egg
1/2 tsp pure vanilla extract
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2 cup all-purpose flour
1 1/2 cup sugar
3 tsp baking powder
2 Pinches of salt
6 tbsp unsalted butter, at room temperature
1 cup whole milk
2 egg
1/2 tsp pure vanilla extract
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Frosting:
6 cups confectioners' sugar, sifted
15 tbsp unsalted butter, at room temperature
6 tbsp whole milk
1/4 tsp pure vanilla extract
6 cups confectioners' sugar, sifted
15 tbsp unsalted butter, at room temperature
6 tbsp whole milk
1/4 tsp pure vanilla extract
Preparation
1. Preheat the oven to 375 degrees. Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans
2. Put the flour, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electic whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
3. Whisk the egg, vanilla, and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the batter is smooth. Do not overmix.
4. Spoon half the batter into the one of the cake pans, spoon half in remaining cake pan and bake in the preheated oven for 20-25 minutes, or until light golden and the cake bounces back when touched.
5. Beat the confectioners' sugar and butter together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed.
6. Combine the milk and vanilla in a separate bowl, then add to the butter mixture a couple of tsp at a time.
7. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
8. When the cakes are cooled, evenly spread the Vanilla Frosting on top of the first layer, add second layer and repeat on top and sides. Decorate as desired.
Produces: 1 nine inch double layered cake (or 36 cupcakes)
3. Whisk the egg, vanilla, and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the batter is smooth. Do not overmix.
4. Spoon half the batter into the one of the cake pans, spoon half in remaining cake pan and bake in the preheated oven for 20-25 minutes, or until light golden and the cake bounces back when touched.
5. Beat the confectioners' sugar and butter together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed.
6. Combine the milk and vanilla in a separate bowl, then add to the butter mixture a couple of tsp at a time.
7. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
8. When the cakes are cooled, evenly spread the Vanilla Frosting on top of the first layer, add second layer and repeat on top and sides. Decorate as desired.
Produces: 1 nine inch double layered cake (or 36 cupcakes)
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