Friday, December 18, 2009
I made this cake using the Williams-Sonoma Dessert recipe...We had gallons of buttermilk and I had to find a way to get rid of them...The first time I made this, the cake turned out to be very sweet...So, for this birthday cake, I reduced the amount of sugar to one and a half cup and it came out just right...I just used sweetened whipped cream for frosting and some sprinkles for color coz it's what the celebrant wanted...
2 3/4 Cups All Purpose Flour plus extra for dusting, sifted
1 Tbsp Baking Powder
1/4 tsp Salt
3/4 Cup Unsalted butter, room temp. plus extra for greasing
1 1/2 Cups Granulated sugar
3 Large Eggs, room temp.
2 tsp Vanilla extract
1 1/4 Cups Buttermilk
Preheat oven to 350 deg.F. lightly grease pans and line with parchment paper. Grease paper and dust with flour. In a bowl, sift flour, salt and baking powder. Whisk together until well blended. In a mixer on medium speed, beat butter until smooth. Slowly add sugar and continue beating until well blended and fluffy. Add eggs one at a time just until incorporated. Beat in vanilla. Turn mixer on low speed, add flour mixture in 3 batches alternately with buttermilk in 2 batches.
Pour batter on pans and spread evenly. Bake until a toothpick inserted into the center of cake comes out clean, 25-3o mins. Let it cool completely before frosting.
SWEETENED WHIPPED CREAM
2 Cups Cold Whipping Cream
2 Tbsp Powdered Sugar
1 tsp Good Vanilla Extract
Just whip the cream until soft peak stage, add sugar and vanilla. Don't over beat or else it'll turn to butter and would be harder to frost the cake coz of the coarse texture.
Labels Birthday Cake