Though there is nothing wrong with a bakery cake — all those gorgeous piped roses! — there is really nothing better than a homemade cake. Homemade cakes say, “It is perfectly fine to stuff into my smallish home, play pin the tail on the donkey and leave with a loot bag holding edible bracelets and a plastic puzzle that will break in a week.” Take back childhood, people! Here is a marvelous recipe adapted from “The Joy of Cooking,” which calls out lustily for a chocolate frosting.
Ingredients
- Vegetable oil for greasing pans
- 2 ⅓ cups cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla
- 6 ounces butter
- 1 ⅓ cups sugar
- 1 cup buttermilk
- Chocolate Satin Frosting (see recipe)
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Nutritional Information
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Nutritional analysis per serving (10 servings)
384 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 0 grams dietary fiber; 28 grams sugars; 5 grams protein; 93 milligrams cholesterol; 246 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Serves 10 to 12
Preparation
- Preheat oven to 350 degrees. Grease two 9-inch cake pans and set aside. Sift together the cake flour, baking powder, baking soda and salt; set aside. In a small bowl, whisk together the eggs and vanilla.
- Using a mixer on medium speed, beat the butter until creamy. Over the course of 3 minutes, beat in the sugar. Over 2 minutes, add the egg mixture. Reduce the speed to low and alternate adding the flour and buttermilk in three parts, scraping the bowl.
- Divide the batter between the pans and smooth the tops. Bake until light golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool for 10 minutes, then unmold onto a rack to cool completely before frosting.
- To frost cake, place 1 layer on a cake plate, rounded side down, trimming if necessary so it lies flat. Spread with a third of the frosting, top with the second layer and frost the remainder of the cake.
Dining and Cooking