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This vintage recipe was mom's special occasion cake - sublime and delicate. Choose any flavor of frosting. I like to use a buttercream vanilla or chocolate but it depends on the occasion. Photos show a buttercream chocolate frosted and a single layer buttercream vanilla Easter cake. Now that's one the Easter bunny doesn't hide!.
Ingredientes
- CAKE BATTER:
- 1 1/2 cup whipping cream
- 1 1/4 cups granulated sugar
- 3 large eggs, beaten
- 2 teaspoons vanilla extract
- 2 1/4 cups sifted cake flour (measure after sifting)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-2 tablespoons milk if needed to thin batter
- VANILLA BUTTERCREAM FROSTING:
- 1/3 cup butter, softened
- 4 1/2 cups powdered sugar
- 1/4 cup milk or cream
- 1 1/2 teaspoons vanilla extract
- Additional milk if needed to thin
- (SEE CHOCOLATE BUTTERCREAM RECIPE BELOW)
Direcciones
- CAKE BATTER:
- Preheat oven to 350 degrees F. Spray or grease two 8" or 9" round cake pans.
- Whip the cream just until soft peaks begin to peak - don't over beat; stir in sugar, eggs and vanilla.
- Sift together the cake flour, baking powder and salt. Fold into egg and cream mixture until thoroughly incorporated. If batter appears too thick, thin with milk.
- Divide into prepared cake pans. Bake 30-35 minutes or until cake begins to shrink from edges and toothpick tests clean in middle.
- Cool on racks 10 minutes in pans. Remove from pans and cool completely before frosting.
- VANILLA BUTTERCREAM FROSTING:
- Beat butter until fluffy in mixing bowl. Gradually add 2 cups of the powdered sugar, beating well. Beat in the 1/4 cup milk and vanilla.
- Gradually beat in remaining 2 1/2 cups powdered sugar. If needed thin to spreading consistency with a tablespoon or more milk.
- Frosts tops and sides of two 8" or 9" round cakes.
- CHOCOLATE BUTTERCREAM FROSTING:
- 1/3 cup butter. softened
- 1/2 cup unsweetened cocoa powder
- 4 cups powdered sugar
- 1/4 cup milk or cream
- 1 1/2 teaspoons vanilla extract
- Beat butter until fluffy in mixing bowl; add cocoa and beat until incorporated. Gradually add 2 cups of the powdered sugar, beating well. Beat in the 1/4 cup milk and vanilla.
- Gradually beat in remaining 2 cups powdered sugar. If needed thin to spreading consistency with a tablespoon or more milk.
- Frosts tops and sides of two 8" or 9" round cakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 12 servings | |
| Calories 471 | |
| Calories from Fat 109 | 23% |
| Total Fat 12.38g | 15% |
| Saturated Fat 7.25g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 370mg | 15% |
| Potassium 69mg | 2% |
| Total Carbs 86.68g | 23% |
| Dietary Fiber 0.4g | 1% |
| Sugars 65.59g | 44% |
| Protein 4.24g | 7% |
