Cake Batter of the Buttery Gods
For narie, who is craving cake :)
This is the batter I used to make red velvet cupcakes for a going away party at work last week. They got rave reviews.
Make sure that whenever you make a cake, all your ingredients are room temperature.
Buttermilk Cake
2 1/3c sifted cake flour
1 1/2tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c (1 1/2 sticks) unsalted butter
1 1/3 c sugar
3 eggs
1 tsp vanilla
1 c buttermilk
(for red velvet version)
2 tbsp dutch process or dark cocoa powder
1 tbsp red food coloring
1) Preheat oven to 350. Grease and flour two round cake pans, or be lazy like me, and just make cupcakes :)
2) Whisk together flour, baking powder, baking soda and salt (add the cocoa now for red velvet)
3) In your biggest bowl, cream your butter. Gradually add the sugar and continue to beat on a high speed until the mixture is light and fluffy. It will take around 3-5 minutes to get the right consistency. Also, this is probably my favorite part of baking. Pure fat and sugar mixed together, NOM.
4) In a small bowl, whisk together the eggs and vanilla. Gradually add this to butter/sugar combo. This should take about 2 minutes.
5) Now, at a low speed, alternate adding your flour mixture and buttermilk (and food coloring for red velvet). Beat until smooth (of course scraping down the sides to get all the sticky bits).
Cakes should take about 25-30 minutes depending on pan size. Cupcakes took me about 18 minutes.
I recommend icing EVERYTHING in this frosting. I got the recipe from my cooking class I went to at Hudson's On The Bend, a well known local fine dining restaurant. When I die, I will be encased in this icing, like carbonite.
White Chocolate Cream Cheese Frosting
12oz high quality white chocolate
1lb cream cheese, soft
1/2 lb butter (2 sticks), soft
1 oz lemon juice
1) Melt the chocolate over a double boiler.
2) Whip together the cream cheese and the melted chocolate. Gradually add the butter, and finish with the lemon juice. Beat well, until you get a creamy, stiff consistency.
SO GOOD Y'ALL.
This is the batter I used to make red velvet cupcakes for a going away party at work last week. They got rave reviews.
Make sure that whenever you make a cake, all your ingredients are room temperature.
Buttermilk Cake
2 1/3c sifted cake flour
1 1/2tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c (1 1/2 sticks) unsalted butter
1 1/3 c sugar
3 eggs
1 tsp vanilla
1 c buttermilk
(for red velvet version)
2 tbsp dutch process or dark cocoa powder
1 tbsp red food coloring
1) Preheat oven to 350. Grease and flour two round cake pans, or be lazy like me, and just make cupcakes :)
2) Whisk together flour, baking powder, baking soda and salt (add the cocoa now for red velvet)
3) In your biggest bowl, cream your butter. Gradually add the sugar and continue to beat on a high speed until the mixture is light and fluffy. It will take around 3-5 minutes to get the right consistency. Also, this is probably my favorite part of baking. Pure fat and sugar mixed together, NOM.
4) In a small bowl, whisk together the eggs and vanilla. Gradually add this to butter/sugar combo. This should take about 2 minutes.
5) Now, at a low speed, alternate adding your flour mixture and buttermilk (and food coloring for red velvet). Beat until smooth (of course scraping down the sides to get all the sticky bits).
Cakes should take about 25-30 minutes depending on pan size. Cupcakes took me about 18 minutes.
I recommend icing EVERYTHING in this frosting. I got the recipe from my cooking class I went to at Hudson's On The Bend, a well known local fine dining restaurant. When I die, I will be encased in this icing, like carbonite.
White Chocolate Cream Cheese Frosting
12oz high quality white chocolate
1lb cream cheese, soft
1/2 lb butter (2 sticks), soft
1 oz lemon juice
1) Melt the chocolate over a double boiler.
2) Whip together the cream cheese and the melted chocolate. Gradually add the butter, and finish with the lemon juice. Beat well, until you get a creamy, stiff consistency.
SO GOOD Y'ALL.