Sunday, February 14, 2010
Birthday Cake Part 3 - Plain
Yeah, this is the top and last layer of the cake! It is just a plain yellow cake, because not everyone likes, chocolate or mint chocolate. (Though only one person at the 'plain' part) I paired this yellow cake with a cream cheese frosting, that is oh so yummy!
Yellow cakes are very common and easy to make, they go well with just about any frosting that you choose to put on it and you probably always have the ingredients around the house to make it.
The recipe I use is from the "The Taste of Home Cookbook: Cooks Who Care Edition", this is a fabulous cookbook, I recommend that you get it immediately! Like all recipes, you can always change and adapt to your needs, I don't think I changed this at all though.
2/3 Cup butter, softened
1-3/4 cups sugar
1-1/2 tsp vanilla
2-1/2 cups flour
2-1/2 tsp baking powder
1-1/4 cups milk
- You should always pre-heat your oven first, all ovens heat differently. So, preheat your oven to 350 degrees.
- In a large mixing bowl cream your softened butter and sugar, until fluffy or well mixed.
- You'll add your eggs next adding them one at a time. Before you add the second one be sure that the first one is mixed in really well.
- Add vanilla (I always use just a touch more than the recipe calls for)
- Combine your flour, baking powder and salt in a separate bowl, then add them to the mixing bowl alternating with milk. (Remember to always start with the dry and end with the dry)
- Now I used a 6 inch cake pan sprayed with Bakers Joy. Fill it about 3/4 of the way full and cook it for 25 minutes. You may need to cook it longer, depending on how hot your oven is. I made two 6 inch cakes and there was more than enough batter.
- Now just take it out let it cool and make the frosting.
Ok you can use any frosting you'd like on your yellow cake. I used cream cheese frosting, I love cream cheese frosting because it's not too sweet.
6 oz cream cheese (softened)
1/2 cup butter (softened)
2 tsp vanilla
1/2 tsp salt
4 - 6 cups powdered sugar
In a medium to large mixing bowl you'll beat together everything except for the sugar. Mix it together until it's nice and smooth.
Add sugar in slowly (I only used 4 cups), if you add it too fast you'll get a face full of a sugar cloud. Continue to add sugar until the frosting is the consistency you are looking for.
Store in fridge.
I used all frosting's for these 3 cakes only in between the layers, since Fondant went on the outside.