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Ingredients
- ! Cup Butter, 2 Cups Sugar, 3 Cups Flour and 4 Eggs)
- 1 Cup unsalted butter, room temperature
- 2 Cups sugar
- 3 Cups Flour
- 1 teaspoon salt
- 1 Tablespoon Baking Powder
- 4 Large Eggs
- 2 Teaspoons Vanilla
- 1 Cup Milk
- Honey Buttercream Icing (recipe on page 116)
Details
Adapted from google.com
Preparation
Step 1
1. Preheat oven to 350º.
2 Grease sides of two 9-inch cake pans with butter. Adding a wax paper cut-out to the bottom insures that cake will turn ourt of the pan esily.
3. Place sugar and butter in bowl of stand mixer with paddle attachment and cream for 3 minutes on medium-high. Scrape down sides of bowl using a rubber spatula to incorporate all ingredients.
4. Meanwhile, sift four, salt, and baking powder.
Set aside.
5. Add eggs to butter mixture one at a time, stirring and scraping down sides between additions. Add vanilla. Mix only enough to incorporate eggs.
6. Add dry ingredients to mixer in thirds, alternating with milk. Mix to incorporate ingredients between additions, but do not over-mix.
7. Divide batter evenly between prepared pans.
8. Place in oven, and bake until just golden and middle bounces back when pressed lightly, approximately 18 minutes. Let cool for 15 minutes.
9. Thur cakes out of pans.
10. Using bread knife, slice each layer horizontally.
11. Place first layer on cake plate, and cover top with icing using palate knife. Stack next layer on top and cover with icing. Continue until all four layers are stacked. Put just enough icing between layers to barely cover and stack.
12. Coat outside of cane with thin layer of icing, and place in refrigerator for 20 minutes for icing to set.
13. Remove from refrigerator, and coat smoothly with remaining icing. To get ribbed effect, place on cake turntable (or a lazy Susan if you have one). Start in the middle of the top of the cake, and using your icing knife, drag in a spiral pattern as you slowly turn the cake until you work your way to edge and sides down to bottom.
Yield: about 20 servings.
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