Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 2 teaspoons vanilla extract
- 1/2 cup fresh violet petals, washed and dried
Special equipment needed:
- 2 (9-inch) round cake pans
- Parchment paper
- Electric mixer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy using an electric mixer.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
6. Stir in the vanilla extract and violet petals.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Once the cakes are completely cool, use an offset spatula to spread a layer of frosting on top of one cake. Place the other cake on top and frost the entire cake.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 460
Fat: 20g
Saturated Fat: 12g
Cholesterol: 115mg
Sodium: 270mg
Carbohydrates: 66g
Fiber: 1g
Sugar: 45g
Protein: 5g
Substitutions for ingredients:
- You can use dried violet petals instead of fresh ones.
- You can substitute the whole milk with almond milk or coconut milk.
Variations:
- You can add a few drops of violet food coloring to the cake batter for a more vibrant color.
- You can add a layer of violet jam or jelly between the cake layers for extra flavor.
Tips and tricks:
- Make sure to wash and dry the violet petals thoroughly before adding them to the cake batter.
- Use an offset spatula to spread the frosting evenly on the cake.
- To make the frosting smoother, dip the spatula in hot water and wipe it dry before spreading the frosting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or until warm.
Presentation ideas:
Decorate the cake with fresh violet petals or sprinkle some powdered sugar on top for a simple yet elegant presentation.
Garnishes:
Fresh violet petals or whipped cream.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of milk in the recipe.
Food safety advice:
Make sure to wash the violet petals thoroughly before adding them to the cake batter to remove any dirt or debris.
Food history:
Violets have been used in cooking for centuries, and were a popular ingredient in Victorian-era desserts.
Flavor profiles:
The Sweet Violet Cake has a delicate floral flavor with a hint of vanilla.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Floral, Aromatic, Creamy, Sugary, Delicate, Fragrant