AuthorSarah RacineYield= 12 slices
The perfect canvas for any celebration, this basic cake is bound to wow! To ensure a perfect texture, don't take any liberties measuring or mixing off script. You'll thank me later!
350F, or 325F convection, middle rack
2- 9" cake pans, greased thoroughly
In a 5-6 quart bowl and electric mixer with paddle attachment, mix in this order using "the reverse creaming method", which inhibits gluten development by coating your flour in fat before liquid is introduced. Remember, an electric mixer is strongly recommended for any recipe using a solid fat (unless you have incredible stamina and strength).
- Take all dry ingredients (flour, cornstarch, white granulated sugar, baking powder, salt) and whisk in a separate bowl for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
-Dry ingredients and butter- paddle on low until crumbly and like wet sand, about 2 minutes .
-egg white, extract, and milk, add 1/2 and paddle on low until no dry lumps remain for 2 minutes .
-other half of wet mixture for 2 minutes .
Divide cake batter evenly between both prepared pans. It will not look very full, but the cake will rise slightly as it bakes.
Bake until middle of the pans are set, 35-40 minutes, rotating the pan after 20 minutes.
The cakes should pass the skewer test and spring back completely if lightly touched in the center. I strongly recommend rotating your pan half way through baking to ensure an even bake.
After baking, let the cake rest in the pans for 5 minutes. Run a knife along the outer edge of each pan, and carefully flip the pans over to remove the cakes onto a plate or board.
Let cool completely before frosting, about 2 hours. You can freeze your cake, tightly wrapped in saran wrap, at this point and decorate at a later date as well.
To make the frosting, combine all frosting ingredients in a 5-6 quart bowl and electric mixer with paddle attachment, and pulse mixer to combine slowly for 10 seconds.
Continue mixing on medium high for 3 minutes until frosting consistency is light and spreadable. If needed, add an additional teaspoon of hot water until the desired consistency is reached.
On the first cooled cake layer, use an offset spatula or silicone spatulas to spread 1/2 cup of the frosting until its evenly distributed. Place the other layer on top, and spread another 1/2 cup on the top of the cake all the way to the edge of the cake until it barely lops over the side. Then, adhere a 1/4 cup of icing on the vertical edge of the cake at a time, and spread it 1-2 inches across the edge, repeating until the entire vertical edge is iced. Spread and smooth the icing out until your desired look is achieved.
Cut the cake into 12 pieces (or bigger, or smaller if desired), cutting the round in half repeatedly until the desired number of slices have been cut.
Do you want to build your own flavor variation?
This versatile cake can be frosted with almost any icing, simply glazed, or even just dusted with powdered sugar. Many fillings would also be a lovely addition, such as a jam, fresh fruit, or even a custard or chocolate ganache. Visit my Frosting 101 Page for more information.
You can use up to 3 tsp. of any extract you desire in the cake batter. You can also mix and match flavorings, such as one teaspoon each of 2 different flavors (vanilla & lemon, coffee & almond, etc.). I have also added up to 2 tsp. of citrus zest before, and it's a lovely addition.
Of course, most of the customizing beauty of this cake comes in the frosting and decorating. Below are some ideas and basic instructions to wet your appetite, and feel free to utilize a different frosting recipe posted on the blog if you choose!
Dalmatian Daze
Frost with the basic vanilla frosting, and drizzle dark chocolate over the cake or dripping down the sides.
Rustic Raspberry
Place one cake layer on the desired serving vessel. Spread raspberry jam over the cake layer, working from the outside in. Put the remaining cake layer on top of the jam layer. Dust the whole thing with powdered sugar, and adorn with whipped cream and more fresh raspberries in the center of the assembled cake.
Enrobed in Ganache
Chill your crumb coated cake for at least thirty minutes on a wire rack. Using a strainer, pour ganache completely over the top of your chilled cake to either completely enrobe or leave dripping down the sides. Ensure there is wax paper or a tray underneath your wire rack to catch excess ganache. Chill again for thirty minutes and using a metal spatula heated in hot water, carefully remove your cake from the rack and place on serving vessel.
Ingredients
Directions
350F, or 325F convection, middle rack
2- 9" cake pans, greased thoroughly
In a 5-6 quart bowl and electric mixer with paddle attachment, mix in this order using "the reverse creaming method", which inhibits gluten development by coating your flour in fat before liquid is introduced. Remember, an electric mixer is strongly recommended for any recipe using a solid fat (unless you have incredible stamina and strength).
- Take all dry ingredients (flour, cornstarch, white granulated sugar, baking powder, salt) and whisk in a separate bowl for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
-Dry ingredients and butter- paddle on low until crumbly and like wet sand, about 2 minutes .
-egg white, extract, and milk, add 1/2 and paddle on low until no dry lumps remain for 2 minutes .
-other half of wet mixture for 2 minutes .
Divide cake batter evenly between both prepared pans. It will not look very full, but the cake will rise slightly as it bakes.
Bake until middle of the pans are set, 35-40 minutes, rotating the pan after 20 minutes.
The cakes should pass the skewer test and spring back completely if lightly touched in the center. I strongly recommend rotating your pan half way through baking to ensure an even bake.
After baking, let the cake rest in the pans for 5 minutes. Run a knife along the outer edge of each pan, and carefully flip the pans over to remove the cakes onto a plate or board.
Let cool completely before frosting, about 2 hours. You can freeze your cake, tightly wrapped in saran wrap, at this point and decorate at a later date as well.
To make the frosting, combine all frosting ingredients in a 5-6 quart bowl and electric mixer with paddle attachment, and pulse mixer to combine slowly for 10 seconds.
Continue mixing on medium high for 3 minutes until frosting consistency is light and spreadable. If needed, add an additional teaspoon of hot water until the desired consistency is reached.
On the first cooled cake layer, use an offset spatula or silicone spatulas to spread 1/2 cup of the frosting until its evenly distributed. Place the other layer on top, and spread another 1/2 cup on the top of the cake all the way to the edge of the cake until it barely lops over the side. Then, adhere a 1/4 cup of icing on the vertical edge of the cake at a time, and spread it 1-2 inches across the edge, repeating until the entire vertical edge is iced. Spread and smooth the icing out until your desired look is achieved.
Cut the cake into 12 pieces (or bigger, or smaller if desired), cutting the round in half repeatedly until the desired number of slices have been cut.
Do you want to build your own flavor variation?
This versatile cake can be frosted with almost any icing, simply glazed, or even just dusted with powdered sugar. Many fillings would also be a lovely addition, such as a jam, fresh fruit, or even a custard or chocolate ganache. Visit my Frosting 101 Page for more information.
You can use up to 3 tsp. of any extract you desire in the cake batter. You can also mix and match flavorings, such as one teaspoon each of 2 different flavors (vanilla & lemon, coffee & almond, etc.). I have also added up to 2 tsp. of citrus zest before, and it's a lovely addition.
Of course, most of the customizing beauty of this cake comes in the frosting and decorating. Below are some ideas and basic instructions to wet your appetite, and feel free to utilize a different frosting recipe posted on the blog if you choose!
Dalmatian Daze
Frost with the basic vanilla frosting, and drizzle dark chocolate over the cake or dripping down the sides.
Rustic Raspberry
Place one cake layer on the desired serving vessel. Spread raspberry jam over the cake layer, working from the outside in. Put the remaining cake layer on top of the jam layer. Dust the whole thing with powdered sugar, and adorn with whipped cream and more fresh raspberries in the center of the assembled cake.
Enrobed in Ganache
Chill your crumb coated cake for at least thirty minutes on a wire rack. Using a strainer, pour ganache completely over the top of your chilled cake to either completely enrobe or leave dripping down the sides. Ensure there is wax paper or a tray underneath your wire rack to catch excess ganache. Chill again for thirty minutes and using a metal spatula heated in hot water, carefully remove your cake from the rack and place on serving vessel.
