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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I found this in Country Living magazine to fulfill a request for a vanilla cake with strawberry frosting. The mixing technique is a little different from most cakes I've made - save yourself a little mess and make sure to use a deep bowl. Since then, this has become a favorite in our home - frosted or not, this cake is really nice. It does tend to dry out quickly, but the small size means it usually gets eaten before then. NOTE: This recipe is for the vanilla cake only, not the strawberry frosting. Ingredients:
1 1/2 cups cake flour, sifter |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup unsalted butter, softened |
1 cup sugar |
2 large eggs, room temperature |
1/2 teaspoon vanilla extract |
1/2 cup whole milk |
Directions:
1. Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.
2. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.
3. Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.
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