With the help of my mother, who is visiting from out of town, we made him a delicious birthday cake from scratch to complete the mini, grandparents-only celebration dinner we had at home. We used a Martha Stewart recipe for yellow cake, and matched it with the Hershey's recipe for the amazing chocolate frosting, (which I raved about here). The end product was delicious! The cake was moist and light, and had a good, simple vanilla flavor which provided the perfect backdrop for the chocolate frosting.
The cake recipe is very simple, and I am looking forward to re-making it and experimenting with it to see what other combinations I can come up with. I think that the cake will work very nicely with fresh berries in the summer, or maybe with sliced apples and a hint of spice for fall? Perhaps some light chocolate mousse and a brushing of Kahlua?? I will try it out sometime and let you know...
Yellow Butter Cake
Martha Stewart: Makes 2 9-inch cakes
2 sticks unsalted butter, room temperature, plus more for pans
1 1/2 cups all-purpose flour, plus more for pans
1 1/2 cups cake flour (not self-rising)
1 tbsp baking powder
1/2 tsp salt
1 3/4 cups sugar
4 large eggs
2 tsp pure vanilla extract
1 1/4 cups milk, *I used 1% milk
Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.
It has been an incredible week in our house, and I'm glad that I could share one of the many special moments with you! I hope that you have the chance to try out this cake- if you do, and you come up with something delicious, please share!!!
You can find the original recipe here on marthastewart.com.
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