When it comes time to get a cake for a birthday, party, family get-together, or just for fun, sometimes it's easier to pick one up from the supermarket or a local bakery. But what if you could be reassured that you'd be able to make one just as good -- no, better -- with an amazing, delicious recipe?
This is the cake recipe, which the popular NYC bakery, Amy's Bread, uses for their "Pink Cake," a delicate vanilla butter cake paired with heavy, super-sweet buttercream frosting. Uh, yeah. Wow. Who even needs a special occasion as an excuse to try their hand at this one?
Simply Delicious Yellow Cake with Pink Buttercream Frosting adapted from Amy's Bread from ABountifulKitchen.com
- 3 cups unbleached all-purpose flour, sifted
- 1 tablespoon and 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 1/4 cups and 3 tablespoons milk
- 2 teaspoons vanilla extract
- 1 1/4 cups and 2 tablespoons unsalted butter, slightly softened
- 2 3/4 cups and 2 teaspoons sugar
- 5 eggs
Preheat the oven to 350ºF. Grease the cake pans. Line the bottoms with rounds of baking parchment then dust them lightly with flour. Shake out the excess. Or use Baker's Joy baking spray that contains both oil and flour, so you don't have to flour the pan. With Baker's Joy, put the parchment liner in after you spray the pan.
In a large bowl, combine the flour, baking powder, and salt and whisk them gently for even distribution. In a separate bowl combine the milk and vanilla.
Using an electric mixer with a paddle attachment, cream the butter and sugar on medium speed until it is light and fluffy, 3 to 4 minutes. Add the eggs gradually, mixing well after each addition, scraping the sides and bottom of the bowl often.
Lower the mixing speed to medium-low and add the flour mixture to the butter in 3 parts, alternating with 2 parts of the milk mixture, beginning and ending with the flour. Mix just until it is evenly incorporated. This is a thick, fluffy batter, resembling whipped cream. There should not be any lumps or dry pockets of flour remaining. If the batter has a curdled appearance, it has not been mixed enough. Increase the speed to medium and mix for another minute or until it is thick and fluffy.
Divide the batter equally between the 2 prepared cake pans. Weighing the batter into the pans is the most accurate way to do and ensures that both layers will be uniform in size and finish baking at the same time. You'll have approximately 930 g/32.8 oz. of batter per pan. The pans should be about 2/3 full. Smooth the batter so it fills the pans evenly. Place the pans on the center rack in the preheated oven. Bake them for about 35 to 40 minutes, or until the cake is almost ready to pull away from the side of the pan and a toothpick inserted into the center of the cake comes out with a few moist crumbs. Rotate the layers carefully from front to back after 20 minutes for even baking.
Cool the pans on a rack for 10 minutes, then invert them onto a wire rack that has been sprayed with cooking spray and lift off the pans. To prevent cracking, carefully right each layer so the top side is up and the parchment-lined bottom is down. Cool them on the rack completely. Before frosting, be sure to remove the parchment from the bottom of each layer. While the layers are cooling, prepare the frosting.
To assemble the cake, place one layer, top side down, on a flat serving plate. Cut several 4-inch-wide strips of parchment or waxed paper to slide under the edge of the layer to keep the plate clean. Using a thin metal spatula, spread the top of this cake round with 1/2-inch thick layer of frosting, leaving a 1/4-inch unfrosted border around the edge. Place the second layer top side up on the first, aligning the layers evenly. Spread a generous layer of frosting around the sides of the cake, rotating the plate as you work so you're not reaching around the cake to frost the other side. Try not to let any loose crumbs get caught in the frosting. Let the frosting extend about 1/4 inch above the top of the cake.
Starting in the center of the cake, cover the top with a generous layer of frosting, taking it all the way to the edge and merging it with the frosting on the sides. Try to use a forward-moving, circular motion, not a back-and-forth motion to avoid lifting the top skin of the cake. Rotate the plate as necessary. Use the spatula or a spoon to make decorative swirls. Slide the pieces of paper out from under the edge of the cake and discard them. Store the cake at room temperature, preferably under a cake dome, for up to 3 days.
Sweet Buttercream Frosting Ingredients:
- 7 1/2 cups confectioner’s sugar
- 1 1/2 cups snsalted butter, slightly softened
- Generous 1/3 cup poured (not rolled) fondant
- 1/4 cup milk, whole
- 1 tablespoon + 1/4 teaspoon vanilla extract
- 1/2 kosher salt
- 1 to 2 drops red food coloring
In a mixing bowl, using an electric mixer with the paddle attachment, beat 21 oz. or 5 1/2 cups of the confectioner’s sugar, the butter, fondant (if using), milk, vanilla, and salt in the bowl until they are smooth and creamy, 2 to 3 minutes; start out at low speed and increase the speed to medium when the powdery sugar has been moistened.
Gradually add the remaining sugar 1 cup at a time until the frosting is of good spreading consistency, scraping the sides and bottom of the bowl often. You may not need to use all of the sugar. The frosting should be stiff enough to hold its shape but not so stiff that you’ll be unable to spread it easily on the cake.
Add 1 or 2 small drops of red food coloring and continue beating the frosting on medium-low speed until you have a uniform pale pink color. This frosting is heavy but it should still have a fluffy quality.
The frosting can be used immediately or stored in an airtight container at room temperature, but it should be used within 3 days.
Image via nerissa's ring/Flickr