Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 2 tablespoons food coloring
- 1/2 cup confectioners’ sugar
- 2 tablespoons heavy cream
Special Equipment Needed:
- 2 9-inch round cake pans
- Hand mixer
- Spatula
- Piping bag
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar with a hand mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the flour mixture and milk alternately, beginning and ending with the flour mixture.
7. Divide the batter evenly between the two prepared pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
10. To make the icing, combine the confectioners’ sugar, heavy cream, and food coloring in a medium bowl. Beat with a hand mixer until light and fluffy.
11. Place one cake layer on a serving plate. Spread a thin layer of icing over the top. Place the second layer on top and spread the remaining icing over the top and sides of the cake.
12. Using a piping bag, pipe the icing onto the cake in a caterpillar shape.
Time:
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: Not available
Substitutions for Ingredients
- Unsalted butter can be substituted for salted butter.
- Whole milk can be substituted for low-fat or non-fat milk.
- Heavy cream can be substituted for half-and-half.
Variations:
- The cake can be made in any shape desired.
- The icing can be flavored with extracts or spices.
- The cake can be decorated with sprinkles or other edible decorations.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Use a light hand when mixing the batter to ensure a light and fluffy cake.
- Use a spatula to spread the icing evenly over the cake.
Storage Instructions:
The cake should be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the oven at 350°F for 10 minutes.
Presentation Ideas:
The cake can be decorated with fresh fruit, edible flowers, or other decorations.
Garnishes:
The cake can be garnished with fresh fruit, edible flowers, or other decorations.
Pairings:
The cake pairs well with coffee, tea, or other beverages.
Suggested Side Dishes:
The cake can be served with fresh fruit, ice cream, or other desserts.
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too dense, add an extra egg to the batter.
- If the icing is too thick, add a tablespoon of heavy cream.
- If the icing is too thin, add a tablespoon of confectioners’ sugar.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure all utensils and equipment are clean and sanitized.
- Make sure all ingredients are stored properly.
Food History:
Caterpillar cakes have been around since the early 1900s and are believed to have originated in the United States.
Flavor Profiles:
The cake has a sweet and buttery flavor with a hint of vanilla. The icing is sweet and creamy with a hint of food coloring.
Serving Suggestions:
The cake can be served as a dessert or as a snack.
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