Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 2 tablespoons vegetable oil
- 2 tablespoons confectioners’ sugar
Special Equipment Needed:
- 2 9-inch round cake pans
- Electric mixer
- Pastry bag
- Offset spatula
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 the flour, baking powder, baking soda, and salt; set aside.
3. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the dry ingredients in three parts, alternating with the buttermilk and oil. Mix until just combined.
7. Divide the batter evenly between the two prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
10. To assemble the cake, place one layer on a serving plate. Pipe a ring of buttercream around the edge of the cake.
11. Place the second layer on top of the first layer.
12. Pipe a second ring of buttercream around the edge of the cake.
13. Sprinkle the top of the cake with the confectioners’ sugar.
Time:
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: N/A
Substitutions for Ingredients
- Unsalted butter can be substituted with salted butter, but omit the added salt in the recipe.
- Buttermilk can be substituted with plain yogurt or sour cream.
- Vegetable oil can be substituted with canola oil or melted coconut oil.
Variations:
- Add 1 teaspoon of almond extract to the batter for an almond-flavored Napoleon cake.
- Use flavored buttercream for the filling, such as chocolate, raspberry, or lemon.
- Add fresh fruit or chocolate chips to the batter for a fruity or chocolaty twist.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning the recipe.
- Use a pastry bag to pipe the buttercream onto the cake for a professional look.
- Let the cake cool completely before assembling.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Decorate the cake with fresh fruit, chocolate shavings, or edible flowers.
- Serve the cake with a scoop of ice cream or a dollop of whipped cream.
Garnishes:
- Chocolate shavings
- Fresh fruit
- Edible flowers
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fruit salad
- Ice cream
- Whipped cream
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. Check the cake for doneness after 25 minutes of baking.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning the recipe.
- Wash hands and all surfaces with hot, soapy water before and after handling the cake.
- Do not leave the cake out at room temperature for more than 2 hours.
Food History:
Napoleon cake is a classic French dessert that is believed to have originated in the 19th century. It is made with layers of puff pastry and custard, and is usually served with a dusting of confectioners’ sugar.
Flavor Profiles:
This cake has a sweet and buttery vanilla flavor with a hint of almond.
Serving Suggestions:
Serve the cake with a scoop of ice cream or a dollop of whipped cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: French