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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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The best scratch recipe I have tasted. A cake inspired by Tyler Florence but with a little less sugar & a twist that made a big difference. The cream cheese icing is refreshing. Ingredients:
1 cup all-purpose flour, sifted |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
8 tablespoons butter, room temp |
3/4 cup sugar |
1 large egg |
1 cup milk |
1 teaspoon vanilla |
3 ounces cream cheese, room temp |
1/2 cup confectioners' sugar |
1 teaspoon vanilla |
Directions:
1. Cake:.
2. Set oven to 350°F.
3. Combine flour, baking powder & baking soda, salt & set aside.
4. Place milk over medium heat to about 150F (hot but drinkable temp).
5. Cream butter, sugar & vanilla until creamy, add egg & beat until combined & light.
6. With a ladle or pouring in a thin stream while mixing or whisking, SLOWLY add the milk to butter mix so you don't cook & scramble the egg.
7. Add the flour mixture & mix gently until just combined.
8. Pour batter into buttered & floured cake pan & bake for 25 to 30 minutes (check with toothpick at 25).
9. Cool for 10 minutes then turn out onto a rack to cool completely.
10. When cool, cut cake in half horizontally with serrated knife or bread knife & gently remove the top layer for icing. You can also leave the cake whole & just use icing on top.
11. Icing:.
12. Combine all ingredients & beat or whisk until well combined, if icing seems too thick & difficult to work with, add half to one teaspoon of milk.
13. Spread half on the bottom layer of cake, replace top of cake then spread remainder of icing on top of cake.
14. Switch out the Cream Cheese for 5 tablespoons of butter to make a Buttercream Icing.
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