A from-scratch cake that is as versatile as it is delicious. It has a rich flavor from the addition of buttermilk in the cake batter and a hefty dose of vanilla. The recipe makes two thick cake layers but you can split each of those in half if you want a 4-layer cake. You can also bake it in 3 regular cake pans instead of two deep ones (you will need to adjust the baking time a little though)
Cake
3/4 pound softened unsalted butter
3 cups sugar
9 large eggs, separated
1 1/2 teaspoon vanilla extract
3 cups cake flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cup buttermilk
Buttercream Frosting
4 cups granulated sugar
1 cup water
6 large eggs, at room temperature
2 1/2 pounds unsalted butter, at room temperature
1 teaspoon pure vanilla extract
For Cake: Preheat the oven to 350 degrees F. Butter two deep (approximately 4 inches) 9-inch cake pans and set aside.
In a bowl, with an electric mixer cream the butter, add the sugar a little at a time, and beat the mixture until it is light and fluffy. Beat in the egg yolks, one at a time, and the vanilla. Reserve the egg whites.
Into a bowl sift the cake flour, baking powder, baking soda, and salt.
In a bowl with an electric mixer beat the whites until they just hold their shape. Add the dry ingredients and buttermilk alternately into the butter mixture. Do not over-beat. Fold in the egg whites.
Divide batter between the pans, filling them about 2/3 full. Bake for 35 to 40 minutes, or until a cake tester inserted in the centers comes out clean. Let cakes cool in the pans for 5 minutes and invert onto racks to cool completely.
Fill, frost, and decorate the cake with the frosting.
For Frosting: In a 2-to-3 quart saucepan, combine the sugar with the water and heat over moderate heat, stirring occasionally, until it starts to boil. When the mixture boils, cover the pot for a few minutes. Cover now and again to wash the sugar crystals back into the syrup.
Simmer the syrup until it reaches 236 degrees F on a candy thermometer. If you do not have a thermometer, test the temperature by letting some of the syrup drop off a spoon back into the syrup. It should fall a bit slowly, the drops coming together to form one drop that should lengthen and just begin to form a thread; do not cook longer. Remove from the heat and cover.
In a large bowl, with an electric mixer beat the eggs until combined. With the mixer running, add hot sugar syrup in a slow stream until mixed. Cool to room temperature.
In a large mixing bowl, with an electric mixer beat the butter until it is smooth. Gradually add the egg mixture until it is completely absorbed. This can take anywhere from 2 to 6 minutes. Add the vanilla.
cojack
Make sure the butter and eggs are at room temperature before mixing. It helps keep the batter smooth.
Sift the dry ingredients to prevent lumps.
Fold in the egg whites gently to keep the batter airy.
Do not overmix the batter or the cake may turn out dry and tough.
Cool the cakes completely before frosting to prevent the buttercream from melting.
Apply a crumb coat of frosting before the final layer for a nicer finish.
Try different fillings like jam, lemon curd, or chocolate ganache.
Decorate the cake according to the theme or season.
Yes, you can use all-purpose flour, but cake flour gives a lighter, softer texture to the cake.
You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar per cup of milk and letting it sit for 5 minutes.
Separating the eggs and beating the whites adds lightness to the cake, but you can beat the whole eggs directly into the batter for a denser cake.
Yes, but it requires more effort to cream the butter and sugar and to beat the egg whites to the right consistency.
The cake is done when a cake tester or toothpick inserted into the center comes out clean.
Yes, you can add lemon zest, almond extract, or other flavorings to the batter.
You can use salted butter, but omit the additional salt in the recipe or adjust it as desired.
Store the frosted cake in the refrigerator due to the buttercream frosting, and bring it to room temperature before serving.
Yes, you can bake the cake layers ahead of time and freeze them. Thaw and frost on the day of serving.
For a less sweet frosting, try a cream cheese frosting instead.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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reviews & comments
January 22, 2012
Made this cake for my sons birthday w vanilla buttercream icing, it was amazing!, perfect, did not change a thing!