Basic cake rounds and buttercream frosting

Makes 3 8in or 2 9in

Chocolate:

  1. 10tb butter
  2. 10-1/2oz sugar
  3. 3 eggs
  4. 1/2 cup sour cream
  5. 1tsp vanilla extract
  6. 7-1/2oz flour
  7. 1tsp baking soda
  8. 1/2tsp baking powder
  9. 1/4tsp salt
  10. 1-1/4 cup boiling water
  11. 4oz unsweetened chocolate
  12. 1-1/2oz cocoa powder
  13. 1tsp espresso powder
  • Cream 1-2. Beat in eggs 1 at a time. Beat in 4-5. In 5 alternating additions, fold in 6-9 and 10-13, beginning and ending with dry ingredients.
  • Bake at 350 for 15-20 minutes for 8in or 25-30 for 9in. Cool for 10 minutes. Transfer to rack and cool for 2 hours.

 

White:

  1. 9oz cake flour
  2. 12-1/4oz sugar
  3. 4tsp baking powder
  4. 1tsp salt
  5. 12tb butter, cut into 1tb pieces
  6. 1 cup milk
  7. 6 egg whites
  8. 2tsp vanilla extract
  • Whisk 1-4. Beat in butter 1tb at a time until pea-sized. Beat in half of 6-8 on med-high speed until fluffy. Beat in remaining 6-8 in med-low speed.
  • Bake at 350 for 18-22 minutes for 8in or 20-25 minutes for 9in. Cool for 10 minutes. Transfer to rack and cool for 2 hours.

 

Yellow:

  1. 8oz cake flour
  2. 10-1/2oz sugar
  3. 2tsp baking powder
  4. 3/4tsp salt
  5. 16tb butter, cut into 1tb pieces
  6. 4 eggs
  7. 1/2 cup milk
  8. 2tsp vanilla extract
  • Whisk 1-4. Beat in butter 1tb at a time until pea-sized. Beat in half of 6-8 on med-high speed until fluffy. Beat in remaining 6-8 in med-low speed.
  • Bake at 350 for 18-22 minutes for 8in or 20-25 minutes for 9in. Cool for 10 minutes. Transfer to rack and cool for 2 hours.

 

Makes 5 cups

Chocolate:

  1. 7oz sugar
  2. 4 eggs
  3. 2tsp vanilla extract
  4. 1/4tsp salt
  5. 1lb butter, cut into 1tb pieces
  6. 6oz unsweetened chocolate, melted
  • Whisk 1-4 in a double-boiler until mixture reaches 160 degrees. Take off-heat.
  • Beat on med-high speed until cooled and light/airy, about 5 minutes. Reduce speed to medium and add butter 1 piece at a time; mixture may appear curdled but will smooth out. Increase speed to high and beat until fluffy. Stir in chocolate.

 

Vanilla:

  1. 33tb butter
  2. 473g powdered sugar
  3. 1/4tsp salt
  4. 3tb + 1tsp cream
  5. 1tb + 1/2tsp vanilla extract
  • Cream butter. Beat in 2-3. Beat in 4-5. Increase speed to med-high and beat until fluffy. Can be refrigerated for 2 days; bring to room temp before using.
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