Birthday cake

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It was my daughters birthday yesterday and she loves vanilla cake so found this recipe of a yellow cake that is amazing.

Yield: Two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake.

INGREDIENTS

4 cups plus 2 tablespoons (480 grams) cake flour (not self-rising)
2 teaspoons (10 grams) baking powder
1 1/2 teaspoons baking soda
1 teaspoon (5 grams) table salt
2 sticks (1 cup or 225 grams) unsalted butter, softened
1 1/2 cups (400 grams) sugar
2 teaspoons (10 ml) pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk (475 ml), well-shaken – I make my own ( 2 cups of low fat milk and add 1 tbsp of white vinegar)

PREPARATION

Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)

  1. Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. DSC03790
  2. Add eggs 1 at a time, beating well and scraping down the bowl after each addition.DSC03793
  3. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.DSC03797
  4. Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) DSC03798
  5. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour

Now it’s the time to make the buttercream. I use a simple recipe with ONLY BUTTER ! Yes I am FRENCH !

Here is the recipe I use :

VANILLA BUTTERCREAM RECIPE

1 cup of butter softened

3-4 cups of icing sugar

vanilla

if to thick you can add 1-2 tbsp of milk.

Mix and ready to use!

For decoration, be creative, think what your child likes – I invented mine in the store as I walking around and thinking how I could decorate her cake. It was a BIG HIT ! And the cake was simply delicious.

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