Two-Layer Cake
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
49
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Granulated Sugar1
Egg1 tbsp
Pure Vanilla Extract1 tsp
Baking Powder1 tsp
Salt1 cup
Cake Flour2 tbsps
Vanilla Extract1360 g
Sugar (confectioners')Directions:
1
For the cake layers 1
2
Preheat oven to 375°F
3
In a large bowl, stir together the butter and sugar until well combined
4
Add the egg and vanilla and mix thoroughly
5
Set aside
6
In a separate bowl, stir together the baking powder, salt, and flour
7
Sift the dry ingredients into the butter mixture and stir
8
Gradually add the milk and stir until the batter is smooth
9
Grease and flour two 9-inch baking pans, pour the batter in, and bake until a toothpick stuck into the center comes out clean, about 20 minutes
10
Remove 1
11
Preheat oven to 375°F
12
In a large bowl, stir together the butter and sugar until well combined
13
Add the egg and vanilla and mix thoroughly
14
Set aside
15
In a separate bowl, stir together the baking powder, salt, and flour
16
Sift the dry ingredients into the butter mixture and stir
17
Gradually add the milk and stir until the batter is smooth
18
Grease and flour two 9-inch baking pans, pour the batter in, and bake until a toothpick stuck into the center comes out clean, about 20 minutes
19
Remove For vanilla buttercream icing Beat the butter on high until light and fluffy
20
Add the vanilla and milk and beat while gradually adding the sugar
21
Cover and refrigerate
22
Bring to room temperature before frosting the cake
23
Beat the butter on high until light and fluffy
24
Add the vanilla and milk and beat while gradually adding the sugar
25
Cover and refrigerate
26
Bring to room temperature before frosting the cake
27
For colored flower frosting Beat the butter on high until light and fluffy
28
Add the vanilla and milk and beat while gradually adding the sugar
29
Beat again
30
Divide the mixture among four bowls and stir a couple of drops of food coloring into each
31
Cut the tips off disposable plastic pastry bags and insert metal flower tips
32
Fill each bag of the way with colored frosting, then cinch the open ends with rubber bands
33
To decorate as pictured above, squeeze rosettes onto a 9-inch parchment round and let the frosting set for a few minutes
34
Using a thin metal spatula, transfer the flowers from the parchment to the frosted cake
35
Beat the butter on high until light and fluffy
36
Add the vanilla and milk and beat while gradually adding the sugar
37
Beat again
38
Divide the mixture among four bowls and stir a couple of drops of food coloring into each
39
Cut the tips off disposable plastic pastry bags and insert metal flower tips
40
Fill each bag of the way with colored frosting, then cinch the open ends with rubber bands
41
To decorate as pictured above, squeeze rosettes onto a 9-inch parchment round and let the frosting set for a few minutes
42
Using a thin metal spatula, transfer the flowers from the parchment to the frosted cake