My version of Martha's Vanilla cake had a blast making it...I included my Pansy's from my Garden...I'm going off to home to Babysitt Isaiah, Vee is going to the Giants baseball Game here in San Francisco at the new Ball Park...Wish I was going. But very glad she can go.. So the other day I received Martha's new magazine in the mail and on the front there's a beautiful Vanilla cake with pretty baby pansy's in purples...
So of course I had to make it..but I changed the color to lite pink and added my own lite yellow and pink Pansy's and some pearls...
Simple Layer Cake with Vanilla Frosting
- 1 stick unsalted butter, softened, plus more for cake pans and parchment
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 stick unsalted butter, softened
- 4 ounces cream cheese, room temperature
- 5 cups confectioner's sugar
- 1/4 teaspoon fine salt
- 1/4 cup whole milk
- 1/2 teaspoon pure vanilla extract
Cake: Preheat oven to 350 degrees. Butter two 8-inch round
cake pans and line bottoms with parchment; butter parchment as well.
Whisk together flour, baking powder, and salt. Beat together butter and
granulated sugar with a mixer on medium speed until combined, 1 to 2
minutes. Add eggs and beat well, scraping down sides of bowl as
necessary. Reduce speed to low and gradually add flour mixture, beating
until combined. Add milk and vanilla and beat until just combined.
Divide batter between pans; smooth tops with an offset
spatula. Bake until golden and a toothpick inserted into centers comes
out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15
minutes. Turn out cakes onto racks to cool completely.
Frosting: Beat together butter and cream cheese with a mixer
on medium-high speed until pale and creamy, about 1 minute. Reduce speed
to medium. Add confectioner's sugar, 1 cup at a time, beating well
after each addition. Add salt, milk, and vanilla and beat until fluffy,
about 3 minutes. If not using immediately, cover surface of frosting
with plastic wrap. Frosting can be refrigerated in an airtight container
up to 1 week. Before using, bring to room temperature, then beat on low
speed until smooth.
Place 1 cake layer on a cake plate and spread 1 cup frosting
on top. Place remaining cake layer on top. Spread top and sides of cake
with remaining frosting, swirling to coat in a decorative fashion. (If
frosting becomes too soft, refrigerate to firm up.) Cake can be covered
with a cake dome and refrigerated overnight. Bring cake to room
temperature before serving.
I hope you give it a try, I believe that you will like it a lot...
I will be back on Thursday I have to babysit tomorrow as well for Vee to go to school...Have a lovely new week.
And thank you very much for your visit with me..I hope you enjoy my post...
with love Janice