Vanilla Buttercream on a Six Layer Cake in Winter

You might remember the  vanilla buttercream white cake on the front porch in late summer. The one I posted for Marlene’s birthday. (looks good in summer light- click here )

I made this cake by baking 1 cup of batter in 3- 8″ baking pans at a time. (350 degrees)

Did that twice to make six layers.  Vanilla buttercream icing.

The insides of the cake will be revealed another time.  I used the 1-2-3-4 cake recipe

1 cup unsalted butter, room temp

2 cups sugar

3 cups of cake flour (with 2 tsp baking powder and 1 tsp salt)

4 eggs

1 cup of milk + 1/2 cup warm water

I used the Cake Bible method of mixing all dry ingredients with the butter and then adding the vanilla, egg and milk mixture to the dry mixture. Apologies to  Rose Levy Beranbaum  as she describes it so well in her cookbook but I gave Laura that volume and so it is in Columbus now. Laura and I did Face Time and she showed me the cookbook in her hands but when she read the recipes in the back for the wedding cake proportions and the breakdown for a smaller cake, I just decided to go with my grandmother’s and mother’s old 1-2-3-4 recipe.  I couldn’t refer to the other recipes as I mixed and baked.  I will have to borrow that cookbook back and commit it to memory, too.

19 thoughts on “Vanilla Buttercream on a Six Layer Cake in Winter

  1. I don’t know, when I got my knew oven I don’t remember making such yummy looking stuff.

  2. Soup (yesterday) and 6 layer cake …. That’s plenty of dinner for me!!! 🙂
    Always notice the polished silver!!! 🙂

  3. Six tasty layers and you even put a decorative edge around the top and bottom! Our baking skills are in entirely different leagues. You’re in the Majors. I’m soo Little League my efforts are laughable — edible but still laughable.

  4. I want a slice of that cake! Wow, I’ve never made one with six layers, or with the beautiful icing decoration…my attempts at that have been sorely lacking. Lovely shot!

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