This is a recipe for two 8″ cakes for one tier of cake.To make a 6″ tier half the recipe, for a 10″ tier double the recipe.
4 eggs, room temperature
1/2 cup whole milk, room temperature
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 pound (2 sticks) unsalted butter, cut into tablespoons
- Set oven to 350, spray two 8″ cake pans generously. Set aside.
- Beat eggs milk and vanilla with fork in small bowl; measure out 1 cup of this mixture and set aside. Combine flour, sugar, baking powder and salt in a bowl of a standing mixer with a paddle. Mix on the lowest speed, adding butter in small pieces. Mix until butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of small peas. Add reserved cup of egg mixture, at lowest speed until incorporated. Increase speed to medium-high and beat until light and fluffy, about 1 minute. Add remaining egg mixture in a slow steady stream. Stop mixer and scrape sides completely. Beat on medium-high until thoroughly combined and batter looks slightly curdled, about 15 seconds longer.
- Divide batter equally between cake pans; spread to the sides and smooth the top. Bake until cake tops are golden and skewer inserted comes out clean, 20-25 minutes. Cool on rack 10 minutes. Run a knife around the edge of pan to loosen, invert onto rack. Cool completely. For assembly, when completely cooled, wrap in plastic and then place in a freezer bag and let the cake freeze overnight.
For the filling:
Use your favorite instant pudding, almost as good as traditional pastry cream, for a 3 tier cake use the large box.
For the Icing:
The general rule is 1 pound butter to 1 1/2 pounds sugar with some vanilla, about a teaspoon for every 2 pounds butter.
For a 3 tier cake use 5 pounds butter to 7.5 pounds sugar
Let the butter come to room temperature, place in a mixing bowl on high, once the butter is fluffy, slowly add in the sugar. Once sugar is incorporated add in the vanilla. Continue beating until light and fluffy.
- Bring cake out the freezer and cut each round in half horizontally. Place on an cake board that just fits the cake. Spread filling over each half, getting to the edge but not overflowing. After the tier is assembled, use the icing to create a crumb coat, a very thin layer of icing to seal in the filling. Refrigerate the tier while you assemble any other tiers.
- Ice and decorate however you want, either a smooth or textured look. The smooth look will take longer and require more icing. For any piped on decorations, refrigerate the cake before piping on it.
Michele Tracey, Birmingham, AL.
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