Awhile ago I raved about this Classic Chocolate Cake(not from a box) and proclaimed that I would never use the box mix again. I couldn’t believe how wonderful it was. Well, I decided to see if a yellow cake from scratch was just as fabulous. I did a little research and read reviews and decided on this Martha Stewart recipe, and of course it did not disappoint! That Martha, she is good! Not only did this taste absolutely amazing but it created the most heavenly scent in my home that lured my boys to the kitchen like a siren:) Really, it was hilarious! They slowly trickled in until they were all gathered around the counter watching as I spread chocolate butter-cream over the layers and begging for a slice:) Trust me, who ever you make this for–will praise your name and love you forever! **I will warn you, be careful to NOT overbake–nothing is worse than a dry cake in my opinion!
Today I posted a new idea to help with Menu Planning on my other blog Melandboys. If you have any tips that help you stay organized when it comes to meals I would LOVE to hear them!
Classic Yellow Butter Cake (not from a box)
submitted by Melanie~thesisterscafe.com
2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
1 1/2 cups all-purpose flour, plus more for pans
1 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, approximately 25 to 35 minutes. Be very careful to NOT OVERBAKE!! Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Re invert cakes and let them cool completely, top sides up.
Recipe source: Martha Stewart
Classic Buttercream Frosting
1 1/2 stick of butter
1/4 cup of milk
1/3 cup of unsweetened cocoa
pinch of salt
4 cups of powdered sugar
2 tsp vanilla
In a microwave safe bowl, heat butter and milk together in the microwave until the butter is melted, about 45 seconds. Add cocoa and stir to mix. Pour mixture into mixer bowl.
Add pinch of salt, powdered sugar and vanilla. Mix together on high for 3-4 minutes until shiny.