Sunday, October 31, 2010

Birthday Cake!

Classic White Cake Recipe
The fine moist crumb of this cake complements any type of filling and frosting, making it the perfect celebratory cake. I think I've settled on this as the birthday cake recipe


  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
  • 1 cup of sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 large egg whites (3/4 cup)
  • 3/4 cup milk (we like almond milk)
  • 2 teaspoons pure vanilla extract
  • 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper


1) Set a rack at the middle level of the oven and preheat to 350 degrees. 

2) In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. 

3) Stir together flour, baking powder and salt. Set aside. 

4) Combine egg whites, milk and vanilla extract. 

5) Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. 

6) Pour batter into prepared pan(s) and smooth top. Tap once on counter to remove air bubbles. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.

Classic Chocolate One-Bowl Buttercream Frosting

6 T butter, softened
2 2/3 c powdered sugar
½ c Cocoa
1/3 c milk
1 t vanilla

In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk;  beat to spreading consistency (may need more milk)  Blend in vanilla.

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