Vanilla Blossom Cake
This classic vanilla cake doubles as a floral centerpiece.
Ingredients
Cake Layers
Oil, for pans
4 1/2 c. all-purpose flour
4 tsp. baking powder
3/4 tsp. kosher salt
1 1/2 c. (3 sticks) unsalted butter, at room temperature
2 1/4 c. granulated sugar
6 large eggs, at room temperature
2 tsp. pure vanilla extract
2 1/4 c. whole milk, at room temperature
Frosting
1 lb. confectioners’ sugar
1 c. (2 sticks) unsalted butter, at room temperature
2 tbsp. heavy cream
2 tsp. pure vanilla extract
Edible flowers, for decorating
Directions
Ingredients
Cake Layers
Oil, for pans
4 1/2 c. all-purpose flour
4 tsp. baking powder
3/4 tsp. kosher salt
1 1/2 c. (3 sticks) unsalted butter, at room temperature
2 1/4 c. granulated sugar
6 large eggs, at room temperature
2 tsp. pure vanilla extract
2 1/4 c. whole milk, at room temperature
Frosting
1 lb. confectioners’ sugar
1 c. (2 sticks) unsalted butter, at room temperature
2 tbsp. heavy cream
2 tsp. pure vanilla extract
Edible flowers, for decorating
Directions
- Make cake: Heat oven to 325°F. Oil four 8-inch round cake pans and line bottoms with parchment; oil parchment. In medium bowl, whisk together flour, baking powder and salt.
- Using electric mixer, beat butter and granulated sugar in large bowl on high speed until light and fluffy, about 3 minutes. Reduce speed to medium and add eggs, 1 at a time, beating each until incorporated before adding another. Beat in vanilla.
- Reduce speed to low; add flour mixture in 3 parts, alternating with milk and beating until just incorporated.
- For full instructions please see : www.goodhousekeeping.com
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