This is the classic recipe that is used to create tiered confections for wedding cakes.
Butter cake has a firm, moist texture that makes it perfect for tiered designs.
The almond extract is optional but if you are making a wedding cake it is a very traditional additive.
You could also add extra vanilla, rum flavoring, cognac or brandy, orange blossom water or rosewater instead of the almond flavoring if you prefer.
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
1 teaspoon Pure Vanilla Extract
3/4 teaspoon Almond Flavoring (optional)
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
Preheat oven to 350°F. Spray pans with vegetable pan spray or grease pans.
In mixer bowl cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Mix in vanilla and almond (or other) flavorings. Mix in flour with baking powder and salt.
Add flour mixture alternately with milk, starting with the flour.
Pour into prepared pans. Bake until toothpick comes out clean. Cool ten minutes in pan. Loosen sides and remove.
Cool completely before decorating.
Makes 7 1/2 cups batter which will give you either two 8" round cakes or one 6" and one 9" round cake.
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