SIMPLE LAYER CAKE WITH VANILLA FROSTING
This easy all-purpose yellow cake takes just a bit longer to make than one from a packaged mix, but it's worth it.
Provided by Martha Stewart
Categories Cake Recipes
Time 2h
Yield Makes one 8-inch layer cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.
- Divide batter between pans; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
- Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.
- Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.
LAYER CAKE (VANILLA)
A basic yellow layer cake recipe, suitable for birthday cakes, etc. This recipe makes two 9-inch layers or 2 dozen (standard sized) cupcakes (bake cupcakes 12 to 15 minutes until firm and golden).
Provided by Dee514
Categories Dessert
Time 1h10m
Yield 2 9-inch layers, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F.
- Butter and flour the sides of two 9-inch round cake pans.
- Line each pan bottom with a piece of parchment paper cut to fit pan.
- Into a medium bowl, sift flour, baking powder and salt together 3 times, and set aside.
- Using a mixer with the whisk attachment on medium speed, beat the butter until its light and fluffy (about 3 to 5 minutes).
- Add sugar and beat until blended.
- Add the eggs one at a time, mixing well after each egg.
- Beat in the vanilla extract.
- On low speed, add the flour mixture to the butter mixture in thirds, alternating with the milk (starting and ending with the flour), scraping the bowl as needed.
- Beat just until blended.
- Pour the batter into the prepared pans, bake for 25 to 30 minutes (or until firm to the touch and golden).
- Remove from the oven, place pans on cooling racks and let cakes cool in the pans.
- Remove cooled layers from pans, remove parchment from bottoms and frost as desired.
Nutrition Facts : Calories 640.4, Fat 26.8, SaturatedFat 16, Cholesterol 157.1, Sodium 334.8, Carbohydrate 92.2, Fiber 0.9, Sugar 51.8, Protein 8.6
CLASSIC VANILLA CAKE
The name says it all: This is the one to serve at birthdays and other celebrations that call for the perfect version of a traditional American layer cake. The oil in the batter keeps the cake moist, and the simple American buttercream is sweet and fluffy.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
- Whisk together the flour, baking powder and salt in a medium bowl; set aside.
- Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
- Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly between the prepared pans.
- Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Rotate the pans about halfway through if they seem to be browning unevenly. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
- For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).
- To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.
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