- •2 1/2 all purpose flour (cake flour works better, measure per box instructions)
- •1 1/2 tbsp baking powder
- •1 1/2 tsp salt
- •3 eggs
- •2 sticks unsalted real buttercakepiece
- •2 cups sugar
- •1 tbsp vanilla extract
- •1/2 tsp almond extract
- •2 cups whole milk
Let milk, eggs, and butter warm to room temperature.
In a medium bowl combine flour, salt, baking powder and set aside.
In a mixer add room temperature butter and sugar and mix on low speed until blended well.
Add each egg one at at time, mixing on low speed until incorporated, then add vanilla and almond.
You will add the flour mixture(dry ingredients) alternating with the milk (wet ingredients). You want to start and end with the dry ingredients, scraping the bowl periodically. DO NOT over beat!
This recipe will make one 9" round cake or a one layer rectangular cake. Grease pans with nonstick spray or butter, then sprinkle bottom with flour and tap to disburse. This will help the cake not stick to the pan, and it will remove once cooled easier. Once batter is mixed well pour into greased baking pan.
Bake at 350 degrees for about thirty five minutes, depending on varying ovens. After about 25 minutes, periodically check for doneness. When a toothpick inserted in the center comes out clean cake is ready. Set out to cool before removing from pan. I you try to take cake out of pan too early it may crack and possibly fall apart.
Tip: Use real unsalted butter for both the cake and frosting.
Butter cream Frosting:
Vanilla Buttercream Frosting
- •1 stick of unsalted butter
- •1 tsp vanilla extract
- •1 /2 tsp almond extract
- •1/2 cup milk
- 3-4 cups confecioners sugar
Place butter, vanilla, almond, milk and one cup of confectioners sugar in mixer. Mix at medium speed scraping sides occasionally. Slowly add more confectionery sugar until frosting reaches the consistency and flavor to your liking. You may have to add more than an additional cup.
Frosting Tip: Using cold butter will help produce a frosting that will hold it's shape well. It is always best to frost a cake when completely cooled. If the cake is too warm the frosting may melt and run. This will also help the cake stay together and not break apart during frosting.