Versatile Vanilla Cake - Everyday Food |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I just got this month's Everyday Food mag in the mail, and I am afraid of losing it for fear of not having this recipe. This is the Versatile Vanilla Cake. The recipe can be tweaked to be chocolate or lemon. I am going to post all three independently. They are all called Versatile (Vanilla, Lemon, Chocolate) Cake - Everyday Food . I have not made this yet, however it sounds AMAZING none the less. You can find the lemon variation on the same recipe. Ingredients:
1 cup unsalted butter, room temperature |
2 1/2 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon salt |
1 1/2 cups sugar |
2 large eggs |
3 large egg yolks |
2 teaspoons pure vanilla extract |
1 cup low-fat buttermilk |
Directions:
1. Preheat oven to 350 degrees. Butter and flour (not using the butter/flour called for in the recipe) two 8x2 inch cake pans, tapping out excess flour. In medium bowl, whisk flour, baking powder, baking soda and salt.
2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and uttermilk, beginning and ending with flour mixture; mix just until combined.
3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
4. Place one cake bottom side up on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day Once frosted, serve within a few hours.).
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