By VeggiesByCandlelight, Food52
Author Notes: This
19th-century classic is the mother of so many American cakes. If you
have only one cake recipe in your repertoire, this should be it —VeggiesByCandlelight
Serves 16
Cake
- 3 cups sifted all-purpose whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter- room temp
- 2 cups granulated sugar
- 2 large eggs
- 4 large egg whites (could omit and use 4 eggs above)
- 1 teaspoon vanilla extract
- 1 cup milk
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Buttercream Frosting
- 1 cup softened butter
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners' sugar (1# box)
- 2-3 tablespoons milk
- CAKE
- Pre-heat oven to 350 with rack in the center.
- Butter and flour pans.
- In a large bowl of an electric mixer, beat together butter and sugar until well blended.
- Add eggs and vanilla and beat well...scrape down bowl and beater to make sure all is mixed before next addition
- With mixer on lowest speed, alternately add flour mixture and milk. Scrape down again and beat until thoroughly incorporated.
- Divide mixture into pans and bake for 30-40 minutes (will take less time if using white all-purpose flour in place of whole wheat) until a toothpick comes out of center clean. Cool on a wire rack in pan for 10 minutes, then invert onto wire rack to cool completely.
- BUTTERCREAM FROSTING
- Cream butter. Add vanilla and mix well. With mixer on medium speed, slowly add 4 cups confectioners' sugar.
- After all has been incorporated, add 2 TBS. milk. check for desired consistency and add a bit more milk as needed.
