Ingredients: |
Ingredients: 2-1/2 cups cake flour
3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
4 ounces [1 stick] unsalted butter, softened
1/2 cup vegetable shortening, at room temperature.
1-3/4 cups granulated sugar
2 tablespoons pure vanilla extract
1 large egg
1 cup ice-cold water
1/2 cup whole milk
1/2 cup well-shaken buttermilk
1 cup rainbow sprinkles
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
For the Very Vanilla Frostin:
1-1/2 cups granulated sugar
1/3 cup all-purpose flour
1-1/2 cups whole milk
1/3 cup heavy cream
3 sticks [12 ounces] unsalted buttter, softened, but cool - cut into small pieces
1-1/2 teaspoon vanilla paste
1 teaspoon pure vanilla extract
For decor: 1 to 1-1/4 cups rainbow sprinkles
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Directions: |
Directions:Preheat oven to 325 degrees.
Butter 3 8-inch round cake pans and line the bottoms with parchment paper.
Dust with flour and knock out the excess flour.
Sift both flours, the baking powder, baking soda and salt togethr into a large bowl. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3-4 minutes.
Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes.
Scrape down the bowl, add the egg and beat until just combined.
In a small bowl, whisk together the ice cold water, milk, and buttermilk.
Add the flour mixture to the mixer in 3 separate additions, alternating with the water mixture, beginning and ending with the flour mixture.
Turn the mixer to low when you add the ingredients - then up to medium for a few seconds to incorporate.
Scrape down the bowl, then mix on low speed for a few more seconds.
Remove the bowl from the standing mixer, scatter the sprinkles across the top of the batter and fold them in with a rubber spatula.
In a medium bowl, whisk the egg whites and cream of tartar just until soft peaks form; do not overbeat.
Gently fold the egg whites into the batter with a rubber spatula.
Divide the batter among the prepared pans and smooth the tops.
Bake for 40-45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean
Transfer the cakes to a wire rack and let cool for 20 minutes.
Invert the cakes onto the rack, remove from the pans, and let cool completely.
Remove the parchment.
For the Very Vanilla Frosting:
In medium heavy-bottomed saucepan, whisk the sugar and flour together. .
Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened to the consistency of a light pudding.. 10-15 minutes.
Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment.
Beat on high speed until cool, at least 7-9 minutes.
Reduce the speed to low and add the butter - a few chunks at a time - every 20-30 seconds- while the mixer is constantly stirring; mix until thoroughly incorporated.
Increase the speed to medium-high and beat until the frosting is light and fluffy..1-2 minutes.
Add the vanilla paste and extract and mix until combined.
If the frosting is too soft, place the bowl in the refrigerator to chill slightly, then beat again until it can hold it's shape.
If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is spreadable..
Cover with rainbow sprinkles if desired. |
Personal
Notes: |
Personal
Notes: You can speed up the process of cooling the frosting by pressing bags of frozen berries or corn against the sides and bottom of the mixing bowl,
After you have stacked the 3 layers of cake with the frosting in between each layer, thinly spread a very thin layer of frosting over the sides and top of the cake and place it in ther refrigerator for about 15 minutes to firm up.
[This is known as crumb coating and will help to keep loose cake crumbs under control when you frost the outside of the cake]
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