Vanilla Layer Cake

Have you ever wanted to make a cake and NOT have to fuss with it. I have. No matter how many desserts I make, often I wish I could make a delicious cake without all the fuss.

You know what I mean about fussing… I don’t want to spend hours frosting and worrying how it will turn out.

Don’t get me wrong, I always want it to look pretty.

I just don’t want to have to fuss with it.

This is THE CAKE! There is no fuss, it tastes amazing and does not take all day to make.

I love the new “naked” cake style, it’s kinda like when shabby chic became the style, I love that too.
I like that it looks pretty without being fussy or overdone.

INGREDIENTS

• 4 cups sugar
• 8 eggs
• 5 cups all-purpose flour
• 5 teaspoons baking powder
• 2 cups whole milk
• 2 cups unsalted butter (melted and cooled about 45 seconds in the microwave)
• ½ cup oil
• 4 teaspoons vanilla bean paste (or vanilla extract) remember the better quality vanilla the better this cake will taste.

Pastry Cream

• 4 egg yolks
• ½ cup sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 2 cups whole milk (divided ½ cup and 1-1/2 cups)
• 4 tablespoons unsalted butter
• 2 teaspoons vanilla bean paste (or vanilla extract)

Italian Buttercream Frosting

• 2 cups sugar (separated into 1 cup each)
• ¼ cup water
• 5 egg whites
• 1 pound (4 quarter sticks) room temperature butter (not soft) cut into tablespoon pieces
• 3 teaspoons vanilla extract

Decorating Cake

• 3 cups strawberries and blueberries
• powdered sugar to dust over top of cake

INSTRUCTIONS

1. Preheat oven to 350° (325° for dark pans)
2. Use a baking spray to prepare 2-13X9 baking pans then place parchment on the bottom of each pan and give the parchment a light spray to ensure the cakes will release easily after being baked.
3. In a large mixer bowl beat sugar and eggs.
4. Mix in flour, baking powder, milk, butter, oil, and vanilla.
5. Mix until smooth and completely blended.
6. ...........................

For full instruction please see: www.createdby-diane.com

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