Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp red food coloring
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1/4 cup milk
- 1 cup chopped walnuts
- 8-10 frankfurters
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Piping bag with star tip
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix together oil, buttermilk, eggs, vanilla extract, and red food coloring.
4. Add wet ingredients to dry ingredients and mix until well combined.
5. Divide batter evenly between the two prepared cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Let cakes cool completely on a wire rack.
8. In a large bowl, beat butter until creamy. Gradually add powdered sugar, vanilla extract, and milk, beating until smooth and creamy.
9. Place one cake layer on a cake stand or plate. Spread a layer of frosting on top of the cake.
10. Place the second cake layer on top of the frosting. Spread a thin layer of frosting over the entire cake to create a crumb coat.
11. Chill cake in the refrigerator for 15-20 minutes.
12. Meanwhile, slice frankfurters into thin rounds.
13. Remove cake from the refrigerator and pipe remaining frosting onto the cake using a star tip.
14. Sprinkle chopped walnuts over the frosting and arrange frankfurter slices around the edge of the cake.
15. Serve and enjoy!
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 670
Fat: 38g
Saturated Fat: 12g
Cholesterol: 75mg
Sodium: 510mg
Carbohydrates: 78g
Fiber: 1g
Sugar: 61g
Protein: 6g
Substitutions for ingredients:
- Instead of buttermilk, you can use 1 cup of milk mixed with 1 tbsp of vinegar or lemon juice.
- You can use cream cheese frosting instead of buttercream frosting.
- Pecans or almonds can be used instead of walnuts.
Variations:
- Add cream cheese to the frosting for a tangy flavor.
- Use different food coloring to create different colored cakes.
- Add cocoa powder to the cake batter for a chocolatey twist.
Tips and tricks:
- Make sure the cake layers are completely cooled before frosting.
- Chill the cake in the refrigerator before frosting to make it easier to work with.
- Use a serrated knife to level the cake layers before frosting.
- Use a piping bag with a star tip to create a decorative border around the cake.
Storage instructions:
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow cake to come to room temperature before serving.
Presentation ideas:
Serve cake on a cake stand or plate.
Garnishes:
Chopped walnuts and frankfurter slices.
Pairings:
Coffee or tea.
Suggested side dishes:
Fresh fruit salad.
Troubleshooting advice:
- If the cake is too dry, try adding more oil or buttermilk to the batter.
- If the cake is too moist, try reducing the amount of oil or buttermilk in the batter.
Food safety advice:
Make sure to cook the frankfurters thoroughly before adding them to the cake.
Food history:
The Frankfurter Kranz Cake is a traditional German cake that originated in Frankfurt. It is typically made with buttercream frosting and chopped nuts.
Flavor profiles:
Sweet, nutty, and slightly savory.
Serving suggestions:
Serve cake as a dessert or for afternoon tea.
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Taste: Rich, Sweet, Moist, Creamy, Chocolatey