Dec 222010
 

Pictures

Cake Ingredients

Cake Ingredients

Adding the Flour

Adding the Flour

Adding the Baking Powder

Adding the Baking Powder

Adding the Salt

Adding the Salt

Whisking

Whisking

Butter

Butter

Adding Sugar

Adding Sugar

Mixing

Mixing

All Creamed Up

All Creamed Up

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

Adding Milk

Adding Milk

Greased and Floured Pans

Greased and Floured Pans

Ready for the Oven

Ready for the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Frosting Ingredients

Frosting Ingredients

Butter

Butter

Creaming the Butter

Creaming the Butter

Adding Powdered Sugar

Adding Powdered Sugar

Mixing

Mixing

It Turned PINK!!!

It Turned PINK!!!

Adding Vanilla

Adding Vanilla

Adding Milk

Adding Milk

Pretty Pink Frosting

Pretty Pink Frosting

(Leveled) First Layer

(Leveled) First Layer

Frosted First Layer

Frosted First Layer

Naked Second Layer

Naked Second Layer

Frosted Sides

Frosted Sides

All Frosted

All Frosted

Missing Pieces!!!

Missing Pieces!!!

Golden Layer Cake

Cake
2 3/4 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 sticks unsalted butter (8 ounces) at room temperature
2 cups sugar
5 whole eggs
1 1/2 teaspoons vanilla
1 1/3 cups whole milk

Vanilla Frosting
2 1/2 sticks unsalted butter (10 ounces) at room temperature
5 cups powdered sugar
1 tablespoon vanilla
1 tablespoon milk (1 to 2)

Preheat the oven to 350°. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder and salt.

In a large bowl, using a mixer, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low speed, alternately add the dry ingredients and milk in three parts, mixing until just incorporated.

Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Transfer the pans to a rack and let cool for 10 minutes. Run a knife around the pans to release the cakes and invert; let cool completely.

Slice the cakes into 2 layers each (I skipped this part and left is at a 2 layer instead of 4!). Stack and frost with the vanilla frosting.

Frosting: In a large bowl, using a mixer, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar, 1 cup at a time, beating until smooth after each addition. Add the vanilla and 1 tablespoon milk. Beat at high speed until fluffy, adding an additional 1 tablespoon milk if necessary.

Recipe for cake found here. Recipe for frosting found here.

This cake is very heavy! Almost like a pound cake. Still very good. We definitely did a good job finishing this one off!!!

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