Can I just take a second to brag about my boyfriend? Not only did he make me my birthday cake, but he made it from scratch. Even the frosting. The whole thing turned out a-mazing, but he ran into a few problems while making it, for which he had to consult me through text messages at work:
“Where are your cake pans?” Oops. I guess I forgot they are still packed away in storage.
“Can I just use your spring form pans?” Probably not a good idea.
“Where’s the baking powder?” Good question. It could be anywhere in the kitchen with my hurricane tendencies.
“Is evaporated milk the same as buttermilk?” Oh Marc. You are too cute.
The recipe comes from Deb at smitten kitchen who says it is the “Best Yellow Cake” and I couldn’t agree more. It’s just as moist as any boxed mix and doesn’t have all of those yucky ingredients. I can’t say much about the process of making it since I didn’t make it, but besides having to use two 8″ square baking dishes instead of round cake pans, it came out perfectly. Marc even took pictures of it before I came home because he thought it was “blogerrific.” What a guy! Okay, I’m done bragging.
Best Yellow Cake
from smitten kitchen
4 cups plus 2 tablespoons cake flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 tsp pure vanilla extract
4 large eggs
2 cups buttermilk, well shaken
Preheat oven to 350 degrees F. Butter two 9-inch round cake pans and line with circles of parchment paper. Then butter the parchment paper.
In bowl, mix together flour, baking powder, baking soda, and salt. In large mixing bowl, beat the butter and sugar with an electric mixer at medium speed until pale and fluffy. Beat in vanilla, then add the eggs one at a time. Beat well and scrape down the bowl after each addition. At low speed, beat in buttermilk until just combined. Smitten Kitchen noted that the mixture will look curdled at this point. Add the flour mixture in three batches, mixing until each addition is just incorporated.
Spread batter evenly in cake pans then drop a few times onto counter about 2″ up to eliminate air bubbles. Bake in preheated oven until golden and a toothpick comes out clean, about 35-40 minutes.
Cool in pan for 10 minutes, then run a knife around the edge of the pan. Then invert onto cooling rack and cool completely, about 1 hour.
1 stick unsalted butter, softened
3 oz cream cheese
2 cups powdered sugar
1 tsp vanilla extract
1/4 cup milk
In medium bowl, cream together butter and cream cheese. Add powdered sugar one cup at a time and mix well. Add vanilla and milk and beat well. Frost over cooled cake layers.