Wednesday, October 8, 2008
Cake from Scratch
Today was Chris' 24 hours off this week and since it was dark and rainy outside we spent a cozy day inside. I decided to brighten our day with cake. This was the best from-scratch cake I've made. I found the recipe on a foodnetwork.com search just before making it.
Please disregard Chris' fork marks in the photo :) He was literally standing over me begging me to give him his piece of cake back.
Colettes’ White Cake Recipe
1 cup all-purpose (original recipe calls for 9 ounces)
1 cup cake flour (original recipe calls for 9 ounces)
2 teaspoons baking powder
2 sticks unsalted butter, room temperature
3 cups sugar (21 ounces)
3/4 teaspoon salt
2 teaspoons vanilla extract
1 cup egg whites, room temperature
1 1/2 cups milk, room temperature
Pre-heat the oven to 325 degrees. Grease and flour 2 (9)-inch round pans. Sift together the flours and baking powder.
Cream the butter and sugar in a large mixer bowl until fluffy. Add the salt and vanilla and mix well. Add the eggs, scraping the sides of the bowl, and mix until light and fluffy. Add the flour mixture in 3 batches alternating with the milk, mixing after each addition and ending with the flour. Mix just until combined. Do not overmix.
Pour the batter into the prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes. Invert the cakes onto the racks and remove the pans. Let the cakes cool completely. Wrap and refrigerate before decorating.
Butter Cream Frosting
1/2 cup butter, softened
1 tablespoon vanilla
4 tablespoons milk, or as needed
3 cups confectioners' sugar (1 box)
Place butter and vanilla in a mixing bowl. Using a hand or stand mixer, gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.