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Classic Yellow Cake with Vanilla Frosting
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Brief Description
Willians Sonoma receipt for vanilla butter cake with vanilla frosting.
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Main Ingredient
flour
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Category: Cakes
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: vastrother@aol.com
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Posted On: Mar 07, 2017
Number of Servings:
Ingredients:
- 3 1/2 cups - cake flour
- 1 tablespoons - baking powder
- 3/4 teaspoons - salt
- 1 3/4 cups - milk
- 1 tablespoons - vanilla extract
- 16 tablespoons - unsalted butter (2 sticks)
- 2 cups - granulated sugar
- 4 - eggs
- 6 cups - confectioners' sugar
- 16 tablespoons - (2 sticks) unsalted butter
- 4 1/2 tablespoons - milk plus more, if needed
- 2 teaspoons - vanilla extract
- 1/4 teaspoons - salt
Directions:
Have all ingredients at room temperature to start.
Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt. In a small bowl, combine the milk and vanilla. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 2 minutes. Add the granulated sugar and beat until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Spoon the batter into the prepared pans and spread evenly. Bake until the cakes begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer the pans to a wire rack and let the cakes cool in the pans for 15 minutes, then turn them out onto the rack and let cool completely. Using a serrated knife, trim off any domed part from the top of the cakes.
To make the frosting , in the bowl of an electric mixer fitted with the flat beater, beat the confectioners' sugar, butter, 4-1/2 tablespoons milk, vanilla and salt on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes. If the frosting is dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks.
Place one cake layer, top side down, on a serving plate. Using an icing spatula or a knife, spread some of the frosting evenly on top. Place the other layer, top side down, on the first layer. Spread the frosting over the top and sides of the cake.
Makes one 9-inch layer cake.
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