Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
Special Equipment Needed:
- 2 9-inch round cake pans
- Electric mixer
- Spatula
- Piping bag
- Round tip
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add vanilla extract and mix until combined.
6. Alternately add flour mixture and milk, beginning and ending with the flour mixture.
7. Divide batter evenly between the two prepared pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
10. To make the buttercream, beat together 1 cup (2 sticks) of softened butter, 4 cups of powdered sugar, 2 teaspoons of pure vanilla extract, and 4-6 tablespoons of milk until light and fluffy.
11. Place one cake layer on a cake stand or plate. Spread a layer of buttercream over the top. Place the second cake layer on top.
12. Frost the top and sides of the cake with the remaining buttercream.
13. Using a piping bag fitted with a round tip, pipe butterflies onto the top of the cake.
Time:
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: TBD
Substitutions for Ingredients
- Unsalted butter can be substituted with salted butter, but reduce the amount of added salt to ¼ teaspoon.
- Whole milk can be substituted with almond milk or soy milk.
- Powdered sugar can be substituted with granulated sugar.
Variations:
- Different colors of buttercream can be used to pipe different colored butterflies.
- Different flavors of cake can be used, such as chocolate or lemon.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy for a light and airy cake.
- When adding the flour mixture and milk, begin and end with the flour mixture for best results.
- Let the cakes cool completely before frosting for a smooth finish.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- Place the cake in the oven at 350°F for 5-10 minutes to warm before serving.
Presentation Ideas:
- Decorate the cake with fresh flowers or edible flowers.
- Place the cake on a cake stand or plate for a beautiful presentation.
Garnishes:
- Sprinkle the top of the cake with edible glitter or sprinkles.
- Place fresh berries around the edges of the cake.
Pairings:
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Serve with a cup of hot coffee or tea.
Suggested Side Dishes:
- Serve with a fresh fruit salad.
- Serve with a green salad.
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter before baking.
- If the cake is too dense, make sure to cream the butter and sugar together until light and fluffy.
Food Safety Advice:
- Make sure to use pasteurized eggs to avoid any foodborne illnesses.
- Make sure to store the cake in an airtight container at room temperature.
Food History:
- Buttercream cakes have been around since the 19th century.
- Buttercream is believed to have originated in France.
Flavor Profiles:
- This cake is sweet and creamy with a hint of vanilla.
Serving Suggestions:
- Serve the cake at room temperature for best flavor.
- Serve the cake with a scoop of ice cream or a dollop of whipped cream.
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