Cake:
4½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ pound (3 sticks) unsalted butter
2 ¼ cups granulated sugar
6 large eggs
2 teaspoons pure vanilla extract
2 cups buttermilk
Preheat the oven to 325 degrees. Grease and lightly flour two 9-inch by 2-inch deep round or square cake pans and set aside. Sift together the flour, baking powder, baking soda, and salt in a bowl and stir to mix. Set aside. Cream together the butter and the sugar in a separate bowl with an electric mixer. Add the eggs, one at a time, to the butter mixture and beat several minutes until light and fluffy. Add the vanilla and stir by hand to mix. Add the buttermilk to the flour mixture, alternating with the egg mixture, and stir until well combined. Divide the batter evenly between the prepared pans and bake 45 to 50 minutes, until the cakes are firm to the touch and a toothpick inserted in the center of each cake comes out clean.
Remove from the oven and cool the cakes 10 to 15 minutes in the pans. Remove from the pans and continue to cool on a baking rack.
Cream Cheese Icing:
1 package cream cheese at room temperature
1 stick unsalted butter at room temperature
1 teaspoon pure vanilla extract
1 ½ - 2 pounds confectioners' sugar, sifted
Add milk to adjust consistency, if needed, 2 tablespoons at a time In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter and vanilla. Add the confectioners' sugar and mix until smooth.
Raspberry (or any berry) Filling:
2 cups fresh or frozen berries
½ c. sugar (more or less depending on ripeness and your taste)
¾ c. water
1 t. cornstarch, dissolved in 1 – 2 T. water
Combine ingredients in a saucepan and bring to a slow boil until berries are softened. Use a potato masher to combine. Add cornstarch and simmer to desired thickness. Chill and spread between layers.
4½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ pound (3 sticks) unsalted butter
2 ¼ cups granulated sugar
6 large eggs
2 teaspoons pure vanilla extract
2 cups buttermilk
Preheat the oven to 325 degrees. Grease and lightly flour two 9-inch by 2-inch deep round or square cake pans and set aside. Sift together the flour, baking powder, baking soda, and salt in a bowl and stir to mix. Set aside. Cream together the butter and the sugar in a separate bowl with an electric mixer. Add the eggs, one at a time, to the butter mixture and beat several minutes until light and fluffy. Add the vanilla and stir by hand to mix. Add the buttermilk to the flour mixture, alternating with the egg mixture, and stir until well combined. Divide the batter evenly between the prepared pans and bake 45 to 50 minutes, until the cakes are firm to the touch and a toothpick inserted in the center of each cake comes out clean.
Remove from the oven and cool the cakes 10 to 15 minutes in the pans. Remove from the pans and continue to cool on a baking rack.
Cream Cheese Icing:
1 package cream cheese at room temperature
1 stick unsalted butter at room temperature
1 teaspoon pure vanilla extract
1 ½ - 2 pounds confectioners' sugar, sifted
Add milk to adjust consistency, if needed, 2 tablespoons at a time In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter and vanilla. Add the confectioners' sugar and mix until smooth.
Raspberry (or any berry) Filling:
2 cups fresh or frozen berries
½ c. sugar (more or less depending on ripeness and your taste)
¾ c. water
1 t. cornstarch, dissolved in 1 – 2 T. water
Combine ingredients in a saucepan and bring to a slow boil until berries are softened. Use a potato masher to combine. Add cornstarch and simmer to desired thickness. Chill and spread between layers.
(I believe the cake recipe is from Foster's Market and the frosting is from Barefoot Contessa.)
1 comment:
WOWOWOOWOW EMILY, HOW FUN AND CUTE! I ABSOLUTELY LOVE THE BACKROUND, AND OUUU MY MOM IS GOING TO HAVE TO TRY SOME OF THOSE RECIPES!!!
LOVE YA TONS, ONE OF MY FAAAVORITE AUNTS!!!
LOVE
MATTIE
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