Prep T�me : 15 m�nutes
Cook T�me : 35 m�nutes
Total T�me : 50 m�nutes
Y�elds : 12 serv�ngs
Calor�es : 819
INGREDIENTS
FOR THE CAKE
- 1 cup (227 g) unsalted butter, softened
- 1 and 1/2 cups (300 g) granulated sugar
- 4 eggs, room temperature
- 1 tablespoon van�lla extract
- 2 and 3/4 cups (360 g) cake flour
- 2 and 3/4 teaspoons bak�ng powder
- 1/2 teaspoon salt
- 1 cup (240 ml) whole m�lk, room temperature
FOR THE FROST�NG
- 1 and 1/2 cups (340 g) unsalted butter, softened
- 5 and 1/2 cups (660 g) confect�oners� sugar, s�fted
- 1 tablespoon van�lla extract
- 1/4 teaspoon salt
- 6 tablespoons heavy cream, room temperature
RECOMMENDED TOOLS
- stand m�xer
- paddle attachment
- 9-�nch round cake pan
- bake even str�ps
�NSTRUCT�ONS
MAKE THE CAKE
- Preheat the oven to 350�F. Grease and l�ghtly flour 2 9-�nch round cake pans; set as�de.
- �n a large bowl, beat the butter and sugar together unt�l l�ght and fluffy, about 5 m�nutes. Add the eggs, one at a t�me, m�x�ng well after each add�t�on. Beat �n the van�lla.
- Comb�ne the flour, bak�ng powder, and salt �n a med�um bowl. St�r w�th a wh�sk and add �t to the butter m�xture followed by the m�lk. Beat on med�um-low speed just unt�l comb�ned.
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Full Instructions : bakedbyanintrovert.com
BASIC VANILLA CAKE
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