In my mind, a sweet, classic, simple Yellow Cake with Vanilla Frosting is the perfect dessert to a Easter Dinner. Thanks to
Rachael Ray Magazine, we have one for you to day! I've made this once before and cannot wait to try it again. I apologize for the "half cake" final product, it was almost gone before I realized I hadn't photographed it!
Happy Easter!
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2 3/4 cups
flour
2 1/2
teaspoons baking powder
3/4 teaspoon
salt
2 sticks (8
ounces) unsalted butter, at room temperature
2 cups sugar
5 large eggs
1 1/2
teaspoons pure vanilla extract
1 1/3 cups
whole milk
Vanilla Frosting
Preheat the
oven to 350 degrees . Grease and flour two 9-inch round cake pans. In a medium
bowl, whisk together the flour, baking powder and salt.
In a large
bowl, using a mixer, beat the butter and sugar on medium speed until light and
fluffy, 2 to 3 minutes. Scrape down the bowl. Add the eggs, one at a time,
beating well after each addition. Beat in the vanilla. With the mixer on low
speed, alternately add the dry ingredients and milk in three parts, mixing
until just incorporated.
Divide the
batter between the prepared pans and smooth the tops. Bake until a toothpick
inserted in the center of each cake comes out clean, 35 to 40 minutes. Transfer
the pans to a rack and let cool for 10 minutes. Run a knife around the pans to
release the cakes and invert; let cool completely.
Slice the
cakes into 2 layers each. Stack and frost with the vanilla frosting.
FROSTING
2 1/2 sticks
(10 ounces) unsalted butter, at room temperature
5 cups
confectioners' sugar
1 tablespoon
pure vanilla extract
1 - 2
tablespoons milk
Directions
In a large
bowl, using a mixer, beat the butter on medium speed until creamy, about 1
minute. Add the confectioners' sugar, 1 cup at a time, beating until smooth
after each addition. Add the vanilla and 1 tablespoon milk. Beat at high speed
until fluffy, adding an additional 1 tablespoon milk if necessary.
