This cake was dense, moist and very good. It tasted like shortbread and was very easy to decorate. The icing is silky and light.
- 2 cups sugar
- 3 1/4 cups All-Purpose Flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 3/4 cup unsalted butter, soft
- 1 1/4 cups milk, at room temperature
- 2 tsp vanilla extract
- 4 eggs
- Preheat the oven to 350°F. Lightly grease and flour your pan(s). (I did one 9X13)
- In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
- Add the soft butter and beat with mixer at low speed, until the mixture looks like sand.
- Combine the milk and vanilla and add, all at once.
- Mix at low speed for 30 seconds – increase the speed to medium and beat for 30 seconds.
- With the mixer running at low speed, add 1 egg – increase the speed to medium and beat for 30 seconds.
- Repeat this with all the eggs, scraping after each addition, until all 4 are added. Then scrape and mix well.
- Pour the batter into the pan(s). When using more than one pan – divide the batter evenly.
- Bake for 40 minutes for a 9″ x 13″ pan; 27 minutes for 9″ layers; 24 minutes for 8″ layers, or 23 to 25 minutes for cupcakes.
- The cake is done when it’s edges are a golden brown colour and a toothpick inserted in the centre comes out clean.
- Remove the cake from the oven and cool in pan for 10 mins before flipping to cool completely.
Vanilla Swiss Meringue Buttercream: [Adapted from Cake on the Brain] <—– I only use this recipe and adapt it as needed for all other flavours. I highly recommend it
- 5 large egg whites.
- 1 1/4 cups sugar
- pinch of salt
- 2 cups unsalted butter, cut into tablespoons, room temperature
- 2 tsp vanilla extract
- Combine egg whites, sugar and salt in the heatproof bowl and whisk constantly over a pan of simmering water.
- Whisk by hand until the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
- Attach the bowl to the mixer fitted with the whisk attachment.
- Starting on low and gradually increasing to medium-high speed, whisk until soft peaks form.
- Continue mixing until the mixture becomes frothy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
- Mix at medium-low speed, while adding the butter one tablespoons at a time, mixing well after each addition.
- When half the butter is incorporated you can begin added more at a time.
- Once all butter has been added, whisk in vanilla.
- Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes.
- Scrape down sides of bowl and continue beating until the frosting is completely smooth.
*if it’s not desired consistency put in the fridge and when you take it out whip it up with the paddle attachement – if the icing starts to resemble “cottage cheese” simply scoop out 1/4 of it into a microwaveable bowl and microwave until liquid. Add it into the rest of the icing and mix on the LOWEST setting – patience is key. When it looks like it’s combining again slowly increase speed until the icing is smooth and thick.*
1. what’s your favourite cake??