Ok, so I can’t have a frosting recipe without a cake mix recipe, for all of us out there who want to try our hand at making our very own cake from scratch. My first attempt was a sad Red Velvet concoction, but I promise to pay more attention to this one. I will let you know how it works out.I have a bit more cake creating experience under my belt now so I might be in a better place to create this. I found this recipe on Craftsy as well, but it was provided by Cynrich, another Craftsy follower like myself. If it’s no good, all concerns should be directed to her, if it’s a delicious success, I will gladly accept all accolades.
Again, I’m anxious to create this cake mix to see how tasty it is. Cynrich said it was a bit denser than box cake mix, so it will be a much easier to create a sculpted cake with it and that is key to making a good sculpted cake, like my armadillo cake. NOrmally I add an extra egg to the store bought mix and that makes it a bit denser, but honestly my last cake could have used a homemade recipe. The crumbcoat was a hot mess.
Anyway, if you give this recipe a try, please let me know, I’d love to hear how it worked out for you. Thanks!
Vanilla Buttermilk Cake
makes 3-9″ layers
3 3/4 cups cake flour
2 1/2 cups sugar
1 tablespoon plus 2 3/4 teaspoons baking powder
1/2 teaspoon salt
2 1/2 sticks (10 ounces) unsalted butter, at room temperature
1 1/4 cups plus 1/3 cup buttermilk
5 whole eggs 2 egg yolks
2 1/2 teaspoons vanilla extract
1. Preheat the oven to 325°F. Butter three 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Combine the cake flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend for 30 seconds. Add the butter and 1 1/4 cup of the buttermilk. Mix on low speed briefly to blend; then raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
3. In a smaller bowl, whisk together the whole eggs, egg yolks, vanilla, and the remaining 1/3 cup buttermilk until well blended. Pour one-third of the egg mixture into the cake batter at a time, folding it in completely after each addition. There will be 9 cups of batter; our 3 cups batter into each pan.
4. Bake for 26 to 28 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean.
5. Turn the layers out onto wire racks by placing a rack on top of a pan, inverting it, and lifting off the pan. Peel off the paper liners and let cool completely. When the layers have cooled, place a cardboard cake board on top of a layer, invert again, and lift off the rack. To make the layers easier to handle, wrap them on their boards completely in plastic, so they don’t dry out, and refrigerate them.
Here’s a frosting recipe that will work perfectly with this cake.
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