I am not a BIG baker, but when I get in the mood to bake, I make from scratch because honestly there is no better feeling then looking at everyone enjoying cake you made not from a box. With Holiday's approaching fast, I thought it would be fun to post a cake recipe that I have used many times. This cake is super fluffy, super moist, and really is simple to make as long as you set the time aside. The taste is something everyone should experience once (fresh, fresh, fresh!!) just remember to use pure, organic ingredients. This cake would be good for any birthday, wedding, Holiday party or just because! I decided to make mine in a 9x13' pan, but you can use two 9' round pans, square pans, or whatever you want (even mini cupcakes or regular cupcakes- shh! I know! I was so gonna be mini cupcakes!!)
You Will Need:
Cake:
1 Cup Butter, room temp
1 1/2 Cups Sugar
2 Eggs
3 tsp Vanilla Extract
2 Cups All-Purpose Flour
1 tbsp Baking Powder
1 tsp Salt
1 Cup Milk, room temp
Frosting:
2 Cups Powdered Sugar
1/2 Cup Unsweetened Cocoa Powder
3-5 tbsp Butter, room temp
1/4 Cup Milk
1/2 tsp Vanilla Extract
Cream your softened butter together with sugar
Add egg yolks and blend
Add vanilla
Stir together all the dry ingredients
Add the dry to the wet ingredients, mix well
Grease your pan or pans and sprinkle flour
Beat egg yolks until stiff peaks
Almost there
Fold, GENTLY, into the batter
Looking fluffy
Pour in your pan, bake at 325 degrees for 40-50 minutes (at 35 minutes check with a toothpick). If you are making mini muffins bake for 15-20 minutes and two 9' pans 25-30 minutes. Once cake is done, remove and cool completely
After cake cools, beat butter for frosting
Sift cocoa powder, and powder sugar into the butter
Add 1 tbsp milk at a time (add more for thinner or less for thicker) add vanilla now too
Whisk away....
YUM! Frost your cake, and place in fridge to cool and stiffen
Most amazing cake ever! Serve with a cold glass of milk or as my father likes to eat it in a bowl with milk poured into the bowl.
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