Here is a REALLY GOOD CAKE..enjoy. you can put chocolate icing instead if you like that better.
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon vanilla
Buttercream Frosting
1 cup unsalted butter, very soft
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla
Preheat oven to 350掳.
Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
Divide batter among the cake pans.
Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
Let cakes cool in the pans for 10 minutes.
Remove from pans and cool completely on wire rack.
If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
Spoon the batter into the cups about three-quarters full.
Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
Remove cupcakes from pans and cool completely on a rack before icing.
When cake has cooled, ice between the layers, then ice top and sides of cake.
To make the icing - place the butter in a large mixing bowl.
Add 4 cups of the sugar and then the milk and vanilla.
Beat until smooth and creamy.
Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
If desired, add a few drops of food coloring and mix thoroughly.
Use and store icing at room temperature, as icing will set if chilled.
Can store in an airtight container for up to three days.Do You Know Any Good B-Day Cake Recipes For A 15 year old?
Do you like pineapple? Or apples? Or oranges? Use either or these fruit as filling for your birthday cake. You can also use chocolate. And lots of whipped cream. Around a kilogram. It's delicious!!!
If you want the birthday cake big, use 10 eggs, ten spoons of flour and ten spoons of sugar. Mix them to obtain a dough you put in the oven. When you take it you, cut it in two or three pieces, then fill each piece with fruit, and at the top and around it use the kilogram of whipped cream.
In high school, we always liked funfetti cakes (from the box) with funfetti frosting. It's like vanilla/white cake with different colored vanilla chips.
Chocolate Cake with Vanilla Buttercream
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking soda
Rounded 1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups packed dark brown sugar
4 large eggs at room temperature for 30 minutes
4 cups vanilla buttercream
Make cake layers:
Put oven rack in middle position and preheat oven to 350 F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess.
Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.
Whisk together flour, baking soda, and salt in another bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
Divide batter between cake pans, smoothing tops. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 25 to 35 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, removing wax paper, and cool completely.
Assemble cake:
Put 1 cake layer, rounded side up, on a cake stand or platter and, using offset spatula, spread top with about 1 cup buttercream. Top with remaining cake layer, rounded side down, and frost side and top of cake with 2 cups buttercream.
Decorate cake:
For each color (you can make up to 5), transfer 3 tablespoons buttercream to a separate small bowl and tint with food coloring. Snip off 1 corner of each plastic bag to create a 1/4-inch opening, then spoon each color of buttercream into a bag, pressing out excess air. Twist each bag firmly just above buttercream, then decoratively pipe colored buttercream onto cake. Chill cake until buttercream is set, about 30 minutes.
Just before serving, arrange 6 to 8 mini cupcakes on top of cake in 1 layer, then stack remaining mini cupcakes on top.
Coconut Pecan Cake
4 eggs
3 cups sugar, divided
1 cup vegetable oil
3 teaspoon coconut extract
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup flaked coconut
1 cup pecans, chopped
1/2 cup water
2 tablespoon butter
confectioners sugar
In a mixing bowl, combine eggs, 2 cups sugar, oil and 2 teaspoon extract, mix well. Combine flour, baking powder and salt, add to egg mixture alternately with buttermilk just until moistened. Stir in coconut and pecans. Spoon into a well greased 10 inch tube pan. Bake at 350 for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in a saucepan, combine the water, butter and remaining sugar. Bring to a boil, cook for 5 minutes. Remove from the heat, add remaining extract. Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to serving plate. Dust with confectioners sugar.
Please trust my recipe. You'll thank me for it:
1 cup melted unsalted butter
2 cups caster sugar
2 cups boiling water
1 cup cocoa powder
4 eggs
1 teaspoon vanilla
2 and 3/4 cup flour plain
1 pack of baking powder
Use a large bowl to start by putting the sugar+melted butter and beat by the electric beater. then add the eggs one by one and keep beating but not for long. Add the cocoa to the boiling water then start adding it to the mixing bowl together with the flour and beat continuously. At the end add the vanilla and baking powder and beat all. Don't worry the mixture will look very liquid to you. Fill it into 2 cake pans previously greased and put in moderate oven for around 40 minutes. Check after 40 minutes it might need to stay a bit longer depending on your oven strength. its ready when it's not liquid any longer from the center of it.
When it totally cools serve them and may add chocolate icing on top. Enjoy.
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