Recipes

Grandma’s Mincemeat Cake With Caramel Icing

Grandma’s Mincemeat Cake With Caramel Icing

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Ingredients

Makes: 12 To 16 Servings

Cake

Caramel Icing

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
  • Grease And Flour Two 9″ Round Cake Pans With Vegetable Shortening And Flour, And Shake Out The Excess Flour.
  • Set The Pans Aside.
  • Place The Sugar And Oil In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium-Low Speed Until Creamy, About 30 Seconds.
  • In A Separate Bowl, Sift Together The Flour, Baking Soda, And Salt.
  • Add A Third Of The Dry Ingredients To The Oil And Sugar Mixture, Blending On Low Speed Until Combined.
  • Add Half Of The Buttermilk And Blend Until Incorporated.
  • Add Another Third Of The Dry Ingredients And Blend, Followed By The Remaining Buttermilk, And Finally The Last Third Of The Dry Ingredients Until Incorporated.
  • Stir In The Mincemeat, Walnuts, And Bourbon Or Other Liquid.
  • Divide The Batter Between The 2 Prepared Pans, And Smooth The Top With A Rubber Spatula.
  • Place The Pans In The Oven And Bake Until The Top Springs Back When Lightly Pressed With A Finger, 53 To 58 Minutes.
  • Remove The Pans From The Oven, And Place Them On Wire Racks To Cool For 10 Minutes.
  • Run A Sharp Knife Around The Edges, Give The Pans A Gentle Shake, And Invert The Layers Once And Then Again Onto The Racks So They Cool Right Side Up.
  • Meanwhile, Make The Icing.
  • Place The Brown Sugar, Butter, Cream, And Salt In A Large Saucepan Over Medium Heat.
  • Stir And Bring To A Boil, Then Reduce The Heat And Let The Mixture Simmer, Stirring Occasionally, Until Thickened, 5 To 7 Minutes.
  • Stir In The Baking Powder And Vanilla, And Let The Mixture Cool Slightly, Then Beat Vigorously With A Wooden Spoon Until The Mixture Thickens, About 1 Minute.
  • Add The Confectioners’ Sugar, And Stir Until The Frosting Is Of Good Spreading Consistency.
  • It Will Harden Up From This Point On, So You Need To Work Quickly.
  • To Assemble, Place 1 Layer On A Cake Platter And Ladle Over About 1 Cup Of The Frosting, Smoothing Across The Top.
  • Place The Second Layer On Top Of The First, And Ladle The Remaining Frosting Over The Top, Letting It Fall Down The Sides Of The Cake.
  • While The Frosting Is Warm, Press The Chopped Walnuts On Top Or Onto The Sides Of The Cake, If Desired.
  • Let The Cake Rest For 20 Minutes Before Slicing.

Notes & Wine Advice

Cake Notes:

Beth Campbell’s Grandmother Used Melted Lard, But The Family Now Uses Vegetable Oil. If You Have Homemade Mincemeat, Use 2 Cups Of It In This Recipe. Or Buy Mincemeat In The Jar At The Supermarket And Measure Out 2 Cups.
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Course; Cake

Cinnamon Flop

Cinnamon Flop

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Ingredients

Makes: 8 To 10 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
  • Lightly Grease And Flour An 8″ Square Metal Baking Pan, And Set Aside.
  • Place The Soft Butter And Sugar In A Large Mixing Bowl, And Cream Together With A Wooden Spoon Until Well Combined.
  • In A Separate Bowl, Stir Together The Flour, Baking Powder, And Salt.
  • Add A Third Of The Flour Mixture To The Creamed Butter And Sugar And Stir To Combine.
  • Add Half Of The Room-Temperature Milk, And Stir To Combine.
  • Add Another Third Of The Flour Mixture, Stir, Then The Rest Of The Milk, Stir, And Then Add The Remaining Flour Mixture And Stir Just Until Moistened.
  • Do Not Overbeat.
  • Turn The Batter Into The Prepared Pan, And Set Aside.
  • For The Topping, Combine The Brown Sugar And Cinnamon In A Small Bowl, And Stir To Combine.
  • Sprinkle This Sugar Mixture Evenly Over The Top Of The Batter.
  • Stick The Butter Slivers Randomly Through The Topping And Into The Batter.
  • Place The Pan In The Oven.
  • Bake The Cake Until The Center Springs Back When Lightly Pressed With A Finger, 30 To 35 Minutes.
  • Serve Warm.

Notes & Wine Advice

Cake Note:

In This Recipe, The Milk Needs To Be At Room Temperature. Modern Cooks Pull Ingredients From The Refrigerator—Eggs And Milk—And Forget Their Cold Temperatures Will Make The Blending Of A Smooth Batter Difficult By Hand, Plus Cakes Made From Cold Ingredients Do Not Rise As High.
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Course; Cake

Lazy Daisy Cake

Lazy Daisy Cake

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Ingredients

Makes: 12 To 16 Servings

Cake

Topping

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease And Flour A 13″ × 9″ Baking Pan And Set It Aside.
  • Place The Soft Butter And Sugar In A Large Mixing Bowl, And Blend With An Electric Mixer On Medium Speed Until The Mixture Is Creamy, 2 Minutes.
  • Add The Eggs, And Blend On Medium Until The Batter Is Smooth And Light, 2 Minutes More.
  • In A Separate Bowl, Stir Together The Flour, Baking Powder, And Salt.
  • Add To The Batter Along With The Buttermilk And Vanilla, Beginning And Ending With The Flour Mixture.
  • Blend On Low Until Everything Is Incorporated, Then Increase The Mixer Speed To Medium And Blend To Lighten The Batter, 30 Seconds More.
  • Turn The Batter Into The Prepared Pan, And Smooth The Top.
  • Place The Pan In The Oven.
  • Bake The Cake Until It Is Golden Brown And The Top Springs Back When Lightly Pressed, 28 To 32 Minutes.
  • Remove The Cake From The Oven.
  • Turn The Oven Broiler On, And Carefully Position A Broiler Rack 4″ To 5″ From The Broiler.
  • For The Topping, Place The Butter In A Medium-Size Saucepan Over Medium Heat To Melt, 1 Minute.
  • Stir In The Brown Sugar And Cream And Let The Mixture Come To A Boil And Boil For 2 Minutes, Or Until It Thickens Slightly.
  • Take The Pan Off The Heat.
  • Stir In The Coconut, Vanilla, And Salt.
  • Pour The Topping Over The Top Of The Warm Cake, Spreading It Out To Reach The Edges.
  • Place The Cake In The Oven, Leaving The Door Ajar Or The Oven Light On So You Can Watch The Broiling So It Will Not Overcook.
  • Let The Topping Broil Until It Bubbles Up And The Coconut Caramelizes, From 30 Seconds To 1 Minute, Depending On Your Broiler.
  • Remove The Pan From The Oven, Let It Rest For 15 Minutes, Then Cut Into Squares And Serve Warm.

Notes & Wine Advice

Cake Notes:

Instead Of The All-Purpose Flour With Baking Powder And Salt Added Separately, Use 2 Cups Self-Rising Flour For A Quick Shortcut. And In The Topping, Add The Pinch Of Salt If You Are Using Unsalted Butter. If Using Salted Butter, Omit The Salt.
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Course; Cake

Wellesley Fudge Cake

Wellesley Fudge Cake

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Ingredients

Makes: 8 To 12 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Butter And Flour The Bottoms Of Two 8″ Square Baking Pans.
  • Shake Out The Excess Flour, And Set The Pans Aside.
  • 2.
  • Place The Chocolate And Water In A Small Saucepan Over Low Heat.
  • Stir And Heat Until The Chocolate Nearly Melts, About 1 Minute.
  • Take The Pan Off The Heat, Stir In ½ Cup Of The Sugar Until Smooth, And Set The Chocolate Aside To Cool.
  • Meanwhile, Place The Flour, Baking Soda, And Salt In A Medium-Size Bowl, And Stir To Combine Well.
  • Set Aside.
  • Place The Butter And The Remaining 1½ Cups Sugar In A Large Bowl, And Beat With An Electric Mixer On Medium Speed Until The Mixture Is Light And Creamy, 1 To 2 Minutes.
  • Add The Eggs, One At A Time, Blending On Low Until Combined.
  • Turn The Chocolate Mixture Into The Batter, And Blend On Low For 15 To 20 Seconds.
  • Add The Flour Mixture Alternately With The Buttermilk, Beginning And Ending With The Flour Mixture, And Blending On Low Until Just Combined.
  • Scrape Down The Sides Of The Bowl With A Rubber Spatula, And Stir In The Vanilla.
  • Divide The Batter Between The 2 Pans, Smoothing The Top, And Place The Pans In The Oven.
  • Bake The Cakes Until The Tops Spring Back When Lightly Pressed With A Finger, 25 To 30 Minutes.
  • The Cakes Should Just Begin To Pull Away From The Sides Of The Pans.
  • Remove The Cakes From The Oven, And Place On A Wire Rack To Cool For 15 Minutes.
  • Run A Knife Around The Edges Of The Cakes, And Give Them A Gentle Shake.
  • Invert The Cakes Once And Then Again To Cool On The Racks, Right Side Up.
  • Let Cool Completely, 30 To 35 Minutes.
  • Meanwhile, Prepare The Frosting.
  • When The Cake Layers Are Cooled, And When The Frosting Is Smooth And Still A Little Warm, Place 1 Layer On A Cake Plate Or Platter And Spoon A Generous ¾ Cup Of Frosting Over The Top, Smoothing It To Let It Cover The Layer And Trickle Down The Sides.
  • Place The Second Layer On Top, And Ladle More Frosting Over The Top, Smoothing The Top.
  • For A Casual Look, Let The Frosting Drip Down The Sides Of The Cake.
  • Or, For A More Finished Look, Run The Frosting Around The Edges Of The Cake Using A Metal Spatula, Just To Seal In The Crumbs.
  • Repeat Spreading The Frosting Around The Edges Of The Cake, Using Long, Clean Strokes.
  • Let The Cake Rest For 1 Hour Before Slicing And Serving.
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Course; Cake

The Lane Cake

The Lane Cake

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Ingredients

Makes: 8 To 12 Servings

Filling And Frosting

Cake

  • Vegetable Shortening And Waxed Paper For Prepping The Pans
  • 1 Cup 2 Sticks Lightly Salted Butter, At Room Temperature
  • ½ Cup 1 Stick Margarine, At Room Temperature (See Cake Notes)
  • 3 Cups Granulated Sugar
  • 5 Large Eggs At Room Temperature
  • 3 Cups All-Purpose Flour See Cake Notes
  • ½ Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • 1 Cup Whole Milk
  • 1 Teaspoon Vanilla Extract

Instructions

  • For The Filling And Frosting, Place The Sugar And Butter In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until The Mixture Comes Together And Lightens.
  • In A Separate, Smaller Bowl, Beat The Egg Yolks With A Whisk Until They Turn Light Yellow In Color.
  • Stir The Egg Yolks Into The Butter Mixture Until Combined.
  • Fill The Bottom Saucepan Of A Double Boiler With 2″ Of Water.
  • Place The Pan Over Medium-High Heat And Bring To A Boil, Then Reduce The Heat So The Water Simmers.
  • Turn The Sugar And Egg Mixture Into The Top Pan Of The Double Boiler.
  • Cook Over Simmering Water Until The Custard Thickens And Is Smooth, Stirring Constantly, 30 To 40 Minutes.
  • Remove The Pan From The Heat And Stir In The Raisins, Cherries, Pecans, And Vanilla.
  • Stir To Combine The Ingredients Well, And Then Stir In Up To ½ Cup Of Bourbon, Adding The Bourbon To Taste.
  • Transfer This Mixture To A Glass Bowl And Cover With Plastic Wrap And Chill Until Ready To Assemble.
  • It Can Be Made A Day In Advance.
  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease The Bottom Of Three 9″ Pans With Vegetable Shortening And Flour.
  • Cut Waxed Paper Rounds To Fit The Bottom Of The Pans, And Place These In The Pans.
  • Set The Pans Aside.
  • Place The Soft Butter And Margarine In A Large Mixing Bowl With The Sugar.
  • Cream The Mixture By Beating On Medium-Low Speed Until The Mixture Comes Together And Lightens, 2 To 3 Minutes.
  • Add The Eggs, One At A Time, Beating Well After Each Addition.
  • In A Separate, Smaller Bowl, Sift Together The Flour, Baking Powder, And Salt.
  • Add The Flour Mixture And Milk Alternately To The Butter Mixture, Beginning And Ending With The Flour Mixture.
  • Blend In The Vanilla.
  • Divide The Batter Between The Prepared Pans, And Place The Pans In The Oven.
  • Bake Until The Cakes Are Lightly Browned And Spring Back When Lightly Pressed In The Center, 25 To 30 Minutes.
  • Remove The Pans From The Oven To A Wire Rack To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Cakes, Give The Layers A Gentle Shake, And Invert The Layers Once And Then Again Onto The Rack To Cool Completely, Right Side Up, About 30 Minutes.
  • To Assemble The Cake, Place The Filling Between The Layers And On Top Of The Cake, Leaving The Sides Bare.
  • Decorate The Top Of The Cake With The Reserved Cherries And Pecans, If Desired.

Notes & Wine Advice

Cake Notes:

Mary Jim Used Fleischmann’s Original Margarine And Gold Medal Flour In Her Cake. For A Pretty Contrast, Use Half Golden And Half Dark Raisins. Garnish The Top With Toasted Coconut, If Desired.
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Course; Cake

Lady Baltimore Cake

Lady Baltimore Cake

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Ingredients

Makes: 12 Servings

Cake

Sugar Syrup Filling

Instructions

  • Place The Raisins In A Small Glass Bowl And Pour â…“ Cup Of The Sherry Over Them.
  • Toss To Coat.
  • Place The Figs In A Small Glass Bowl And Pour The Remaining â…“ Cup Of Sherry Over Them.
  • Toss To Coat.
  • Let The Dried Fruit Rest Lightly Covered On The Kitchen Counter For 3 To 4 Hours.
  • The Soaked Fruit And Chopped Walnuts Will Be Placed Between The Layers Of The Cake.
  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
  • Butter And Flour Three 8″ Cake Pans, And Shake Out The Excess Flour.
  • Set The Pans Aside.
  • Place The Walnuts In A Small Baking Pan In The Preheating Oven Until Lightly Browned, 3 To 4 Minutes.
  • Set The Walnuts Aside.
  • Sift The Flour, Baking Powder, And Salt Into A Large Bowl.
  • Sift Together 2 More Times.
  • Set The Bowl Aside.
  • Place The Butter And Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Creamy, About 2 Minutes.
  • Alternately Add The Flour Mixture And The Milk, Beginning And Ending With The Flour Mixture, Beating On Low Speed.
  • Blend In The Almond Extract And Set Aside.
  • Place The Egg Whites In A Large Mixing Bowl, And Beat With Clean Beaters On High Speed Until Stiff Peaks Form, 3 To 4 Minutes.
  • Turn A Quarter Of The Beaten Whites Into The Batter, And Fold In Until Just Smooth.
  • Add The Remaining Whites, And Fold Into The Batter Until Just Combined.
  • Divide The Batter Between The Pans, And Place The Pans In The Oven.
  • Bake Until The Cake Is Lightly Browned And Just Pulls Away From The Sides Of The Pan, 16 To 18 Minutes.
  • Place The Pans On A Wire Rack To Cool 10 Minutes.
  • Run A Knife Around The Edges Of The Pans, Give The Pans A Gentle Shake, Then Invert Them Once And Then Again Onto The Racks To Cool Right Side Up.
  • For The Sugar Syrup Filling, Place The Sugar And Water In A Medium-Size Saucepan Over Medium-High Heat, Stirring, Until The Sugar Dissolves And The Mixture Bubbles Up.
  • Let It Cook, Stirring, Until It Thickens Slightly, About 1 Minute.
  • Remove The Pan From The Heat And Stir In The Vanilla, Almond Extract, Lemon Juice, And Lemon Zest.
  • Set Aside, And Let The Mixture Cool For 5 Minutes.
  • Poke Holes In The Cake Layers With A Large Toothpick, And Drizzle The Sugar Syrup Over The Layers So It Soaks Down Into The Holes.
  • Prepare The Seven-Minute Frosting.
  • To Assemble The Cake, Place 1 Layer On A Cake Plate Or Platter.
  • Spread About 1 Cup Of Icing Smoothly Over The Layer.
  • Scatter Half Of The Sherry-Soaked Raisins And Figs, And Half Of The Walnuts, On Top Of The Icing.
  • Place A Second Layer On Top, And Spread With 1 Cup Of Icing.
  • Scatter With The Remaining Raisins, Figs, And Walnuts.
  • Place The Third Layer On Top.
  • Frost The Top And Sides Of The Cake With The Remaining Frosting.
  • Garnish With Thinly Sliced Lemon, Chopped Walnuts, A Sprig Of Fresh Lemon Verbena Or Lemon Balm, Or The Garnish Of Your Choice.

Notes & Wine Advice

Cake Notes:

While Figs Are An Original Ingredient In This Cake, You Can Omit Them And Just Use 1 Cup Raisins. In Fact, The Raisins Soak Up More Sherry Than The Figs. For The Best Walnut Flavor, Toast The Nuts First While The Oven Is Preheating. Choose A Medium-Sweet To Sweet Sherry For This Recipe. No Sherry? Use Brandy.
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Course; Cake

Date Loaf Cake

Date Loaf Cake

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Ingredients

Makes: 8 To 12 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
  • Grease And Flour A 9″ Loaf Pan, And Shake Out The Excess Flour.
  • Set The Pan Aside.
  • Sift Together The 2 Cups Flour, Baking Soda, Cloves, Salt, And Nutmeg In A Large Mixing Bowl.
  • Resift Again, And Set The Bowl Aside.
  • Place The Butter And Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until The Mixture Is Creamy And Light, 1 Minute.
  • Alternately Add The Flour Mixture And The Buttermilk, Beginning And Ending With The Flour, And Beating On Low Speed Until Just Combined.
  • Toss The Dates With The ½ Teaspoon Flour, And Fold Them Into The Batter.
  • Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.
  • Bake The Cake Until It Is Lightly Browned And A Toothpick Inserted In The Center Comes Out Clean, 65 To 75 Minutes.
  • Let Rest Until Cool, Then Slice And Serve.
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Course; Cake

Louisiana Syrup Cake

Louisiana Syrup Cake

Gâteau De Sirop
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Ingredients

Makes: 12 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease A 13″ × 9″ Pan With Vegetable Shortening Or Oil, And Dust With Flour.
  • Shake Out The Excess Flour, And Set The Pan Aside.
  • Place The Sugar, Oil, And Cane Syrup In A Large Mixing Bowl And Stir With A Wooden Spoon To Combine.
  • Dissolve The Baking Soda In The Boiling Water And Stir Into The Syrup Mixture.
  • Place The Flour, Ginger, Cloves, Cinnamon, And Salt In A Small Mixing Bowl And Stir To Combine.
  • Turn These Dry Ingredients Into The Batter And Blend With The Spoon Or An Electric Mixer On Low Speed Until Combined.
  • Add The Eggs, And Stir Or Blend Until Well Incorporated And Smooth, 1 Minute More.
  • Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.
  • Bake The Cake Until It Is Deeply Golden Brown And The Top Springs Back When Lightly Pressed, 35 To 40 Minutes.
  • Remove The Pan From The Oven, Let It Rest 15 Minutes, Then Slice And Serve Warm.
  • Dust With The Confectioners’ Sugar, If Desired, Just Before Serving.

Notes & Wine Advice

Cake Note:

Instead Of The Cane Syrup, You Can Use 1 Cup Molasses Or Sorghum.
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Course; Cake

Burnt Leather Cake

Burnt Leather Cake

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Ingredients

Makes: 12 To 16 Servings

Burnt Sugar Syrup

Cake

Burnt Sugar Icing

  • ½ Cup 1 Stick Unsalted Butter, At Room Temperature
  • 5 To 6 Tablespoons Reserved Burnt Sugar Syrup
  • ¼ Teaspoon Salt
  • 2 To 2½ Cups Confectioners’ Sugar Sifted
  • ½ To ¾ Cup Heavy Cream

Instructions

  • For The Burnt Sugar Syrup, Place The Sugar In A 10″ Iron Skillet Over Medium Heat, And Stir With A Wooden Spoon And Cook Until The Sugar Melts And Turns A Deep Brown Color, The Color Of Brewed Tea, About 8 Minutes.
  • Remove The Skillet From The Heat.
  • Slowly And Carefully Stir In The Boiling Water Until No Lumps Remain And The Syrup Is Smooth.
  • If Needed, Place The Skillet Back Over Low Heat And Stir Until Smooth.
  • Place A Metal Spoon In A Heatproof Measuring Cup Or Jar And Pour The Syrup Into The Cup Or Jar.
  • Set This Aside To Cool.
  • 2.
  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Butter And Flour Two 9″ Round Cake Pans, Shake Out The Excess Flour, And Set The Pans Aside.
  • 3.
  • Place The Butter And Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until The Mixture Is Light And Fluffy, 1 To 2 Minutes.
  • Add The Egg Yolks And Blend To Combine.
  • In A Separate Bowl, Stir Together The Flour, Baking Powder, And Salt.
  • Add A Third Of The Dry Ingredients To The Creamed Batter, Blending On Low Speed Until Combined.
  • Add Half Of The Milk, And Blend.
  • Add Another Third Of The Dry Ingredients And Blend, Then The Rest Of The Milk, And Finally The Rest Of The Dry Ingredients.
  • Pour In The Reserved Sugar Syrup And Blend Until Smooth, 30 Seconds.
  • Set Aside.
  • 4.
  • Place The Egg Whites In A Large Mixing Bowl, And Beat With Clean Beaters On High Speed Until Soft Peaks Form, About 2 Minutes.
  • Fold The Egg Whites Into The Batter, Along With The Vanilla, Until Just Blended.
  • Divide The Batter Between The 2 Pans, And Place The Pans In The Oven.
  • 5.
  • Bake The Cakes Until They Are Deeply Golden Brown And The Tops Spring Back When Lightly Pressed In The Center, 25 To 30 Minutes.
  • Place The Pans On A Wire Rack To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Cakes, And Invert The Cakes Once And Then Again So They Cool Right Side Up On The Rack.
  • Let Cool For 30 Minutes Before Frosting.
  • 6.
  • For The Icing, Place The Butter, Reserved Syrup, And Salt In A Large Mixing Bowl And Blend On Medium-Low Until Just Combined.
  • Add 2 Cups Of The Confectioners’ Sugar And ½ Cup Of The Cream And Blend Until Smooth, Adding More Sugar And More Cream If Needed To Achieve A Spreadable Consistency.
  • 7.
  • To Assemble, Place 1 Layer On A Cake Plate Or Platter, And Spread About â…” Cup Of Icing Evenly Over The Top.
  • Place The Second Layer On Top, And Pour The Remaining Icing Over The Top And Let It Fall Down The Sides Of The Cake.
  • The Icing Will Set As It Cools.
  • Let The Cake Rest For 30 Minutes Before Slicing.
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Course; Cake

1-2-3-4 Cake

1-2-3-4 Cake

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Ingredients

Makes: 12 Servings

  • Butter And Flour For Prepping The Pan
  • 1 Cup 2 Sticks Unsalted Butter, At Room Temperature
  • 2 Cups Granulated Sugar
  • 4 Large Eggs At Room Temperature (See Cake Notes)
  • 3 Cups Cake Flour See Cake Notes
  • 2½ Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • 1 Cup Milk
  • 1 Teaspoon Vanilla Extract
  • Chocolate Pan Frosting

Instructions

  • .
  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease Two 9″ Round Cake Pans With Butter And Dust With Flour.
  • Shake Out The Excess Flour, And Set The Pans Aside.
  • 2.
  • Place The Butter And Sugar In A Large Mixing Bowl, And Blend With An Electric Mixer On Medium Speed Until Light And Fluffy, 1 To 2 Minutes.
  • Add The Eggs, One At A Time, Beating Until Each Is Well Incorporated.
  • Scrape Down The Sides Of The Bowl.
  • Set Aside.
  • 3.
  • Stir Together The Flour, Baking Powder, And Salt In A Medium-Size Bowl.
  • Add A Third Of The Flour Mixture To The Butter And Sugar, Beating On Low Speed Until Incorporated.
  • Add Half Of The Milk, And Blend, Then Another Third Of The Flour Mixture, Then The Rest Of The Milk, And Finally The Remaining Flour Mixture And Vanilla And Blend Until Combined And Smooth, 30 Seconds.
  • 4.
  • Divide The Batter Between The 2 Prepared Pans, And Smooth The Tops.
  • Place The Pans In The Oven, And Bake Until They Are Lightly Browned On Top And The Cake Springs Back When Lightly Pressed In The Center, 25 To 30 Minutes.
  • 5.
  • Place The Pans On Wire Racks To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Pans And Give The Pans A Gentle Shake To Release The Cake.
  • Invert The Layers Once And Then Again So They Rest Right Side Up On The Racks To Completely Cool, 30 Minutes.
  • 6.
  • To Assemble, Place 1 Layer On A Cake Plate Or Platter.
  • Spoon About â…” Cup Of Frosting Over The Top.
  • Place The Second Layer On Top, And Frost The Top And Sides Of The Cake With The Remaining Frosting.
  • Slice And Serve.

Notes & Wine Advice

Cake Notes:
The Flour Is The Deal Breaker In This Cake. Choose Cake Flour For A Lighter Crumb. If You Use All-Purpose Flour, Sift It Once Before Measuring. For Slightly More Volume, Separate The Eggs And Blend The Egg Yolks With The Creamed Butter And Sugar Mixture. After Adding The Flour Alternately With The Milk, Fold In The Beaten Egg Whites And Vanilla.
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Course; Cake