Every Day with Rachael Ray makes baking a piece of cake! This sweet recipe for a layer cake is as easy to make as it is to devour.
Designs in a Pinch:
Form zigzags with a fork
Make waves with a spoon
Create stripes with a knife
Tips on making your own confectionary creation for a little eye candy:
-Kids can help add gold fish and sprinkles for an under the sea adventure
-Slivered almonds and fresh berries make an eatable bouquet perfect for Mother’s Day
Golden Cake
SERVES 10 PREP 30 min BAKE 40min
Ingredients:
2 ¾ cup flour
2 ½ teaspoons baking powder
¾ teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
5 large eggs
1 ½ teaspoons pure vanilla extract
1 1/3 cups whole milk
Vanilla Frosting (see recipe below)
Directions:
1. Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder and salt.
2. In a large bowl, using a mixer, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low speed, alternately add the dry ingredients and the milk in three parts, mixing until just incorporated.
3. Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Transfer the pans to a rack and let cool for 10 minutes. Run a knife around the pans to release the cakes and invert; let cool completely.
4. Slice the cakes into 2 layers each. Stack and frost with the vanilla frosting.
Vanilla Frosting
MAKES 4 ½ cups PREP 10 min
Ingredients:
2 ½ sticks (10 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar
1 tablespoon pure vanilla extract
1 to 2 tablespoons milk
Directions:
In a large bowl, using a mixer, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar, 1 cup at a time, beating until smooth after each addition. Add the vanilla and 1 tablespoon milk. Beat at high speed until fluffy, adding an additional 1 tablespoon milk if necessary.
The May issue of Every Day with Rachael Ray hits newsstands April 15th.
Visit the website at www.EveryDaywithRachaelRay.com for more piece of cake tips!
Have a delicious day!
By Rachael on 04/18/08 in Columns, Every Day with Rachael Ray, Featured, Recipes
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May 28th, 2008 at 10:56 am
[...] A truly good hostess knows not only when to bake from scratch, but when to buy to save not only her sanity, but also the lives of those who live with her. Whole Foods makes BITCHIN’ baked goods at the prices are pretty reasonable. And really, there is nothing wrong with using a mix and lying about it. Something cheap and on sale or if you want to go all the way, Barefoot Contessa’s Coconut Cupcake and Cream Cheese Frosting Mix is disgustingly good in a sinful, sinful way (and pretty much as much work as homemade). For moi – I went homemade all the way, since I wanted to impress. And actually, Rachael Ray Magazine just printed a recipe for a Golden Layer Cake, so of course I was all about trying it out of my friend. [...]