Author Notes
This 19th-century classic is the mother of so many American cakes. If you have only one cake recipe in your repertoire, this should be it —VeggiesByCandlelight
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Ingredients
- Cake
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3 cups
sifted all-purpose whole wheat flour
-
1 tablespoon
baking powder
-
1/2 teaspoon
salt
-
1 cup
unsalted butter- room temp
-
2 cups
granulated sugar
-
2
large eggs
-
4
large egg whites (could omit and use 4 eggs above)
-
1 teaspoon
vanilla extract
-
1 cup
milk
- Buttercream Frosting
-
1 cup
softened butter
-
1 teaspoon
vanilla extract
-
4 cups
sifted confectioners' sugar (1# box)
-
2-3 tablespoons
milk
Directions
-
CAKE
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Pre-heat oven to 350 with rack in the center.
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Butter and flour pans.
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In a large bowl of an electric mixer, beat together butter and sugar until well blended.
-
Add eggs and vanilla and beat well...scrape down bowl and beater to make sure all is mixed before next addition
-
With mixer on lowest speed, alternately add flour mixture and milk. Scrape down again and beat until thoroughly incorporated.
-
Divide mixture into pans and bake for 30-40 minutes (will take less time if using white all-purpose flour in place of whole wheat) until a toothpick comes out of center clean. Cool on a wire rack in pan for 10 minutes, then invert onto wire rack to cool completely.
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BUTTERCREAM FROSTING
-
Cream butter. Add vanilla and mix well.
With mixer on medium speed, slowly add 4 cups confectioners' sugar.
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After all has been incorporated, add 2 TBS. milk. check for desired consistency and add a bit more milk as needed.
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