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)
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.