BIRTHDAY CAKE (YELLOW CAKE)
BIRTHDAY CAKE (YELLOW CAKE)
CAKE:
3 c. flour
1 T. baking powder
1/2 t. salt
1 1/2 c. sugar
¾ c. butter, softened
4 eggs
1 T. vanilla
1 c. milk
FROSTING:
¾ c. butter, softened
6 c. powdered sugar
1/8 t. salt
1/3 c. heavy whipping cream
1 t. vanilla
2 T. light corn syrup
Heat oven to 350* F. Grease and flour 2 (9-inch) round baking pans. Set aside. Combine flour, baking powder and 1/2 t. salt in large bowl. Set aside. Beat 1 1/2 c. sugar and 3/4 cup butter in large bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Add 1 T. vanilla. Reduce speed to low. Add flour mixture alternately with milk, beating well after each addition just until mixed. Divide batter evenly between prepared pans. Bake for 29 to 34 minutes or until toothpick inserted near center comes out clean. Cool on wire racks 10 minutes. Loosen cake by running knife around inside edge of pans. Carefully remove cake from pans; cool completely. Beat 3/4 c. butter in large bowl at medium speed until creamy. Gradually add powdered sugar and 1/8 t. salt alternately with whipping cream and 1 t. vanilla, scraping bowl often, until well mixed. Stir in corn syrup. Fill and frost cake. Decorate as desired.
FROSTING VARIATIONS:
CHOCOLATE FROSTING: Add 2 to 3 squares melted unsweetened baking chocolate.
LEMON OR ORANGE FROSTING: Stir in 1 T. freshly grated lemon or orange peel.
COCONUT FROSTING: Stir in 1 1/2 t. coconut extract or flavoring.
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