May 19, 2013


source : joyofbaking



3 Cup all purpose flour

1 tbp Baking powder
1/2 tsp Salt
1 cup Unsalted butter (at room temp)
1 3/4 Granulated white sugar
4 Eggs (at room temp)
2 tspn Pure vanilla extract
1 cup Milk (at room temp)


4 cup Confectioner sugar (powdered sugar)

1 cup Unsalted butter (at room temp)
1 tsp Pure vanilla extract
2-4 tbsp Milk or Cream
Food colour of your choice (Optional)

Before starting let me tell you something, the above quantity of ingredients are for a 2 tire/layer cake and frosting.I made a single cake with half quantity of ingredients mentioned above.You can make 2 tire or single layer cake by adjusting the ingredients.

The instructions below are for a 2 tire/layer cake.



Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven. Butter or spray with a non-stick vegetable spray, two 9-inch x 2 inch (23 x 5 cm) cake pans. Then line the bottoms of the pans with parchment or wax paper, then spray the paper.

In a bowl, sift or whisk together the flour,baking powder, and salt.
In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add eggs, one at a time, beating well after each addition.scrape down the sides of the bowl as needed.Add the vanilla extract and beat until combined.With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.  
Evenly divide the batter between the two prepared pans, smoothing the tops with the back of a spoon or an offset spatula. Bake 27 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.  
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. Remove the parchment or wax paper and re-invert cakes so that tops are right side up. Cool completely before frosting


In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar.Scrape down the sides of the bowl as needed. Add about 2 tablespoons of the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes). Add more milk or powdered sugar, as needed, to get the right spreading consistency. If desired, color the frosting with food color.


 Place one cake layer (bottom side facing up) on your serving plate and spread with about 3/4 cup (180 ml) of frosting. Place the other cake layer (bottom side facing up) on top of the frosting and cover the entire cake with the remaining frosting. Can place some of the frosting in a piping bag and pipe a decorative border around the top of the cake. Cake can be covered and stored at room temperature for several days.

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