Author Notes: This 19th-century classic is the mother of so many American cakes. If you have only one cake recipe in your repertoire, this should be it —VeggiesByCandlelight
Serves: 16
Ingredients
Cake
-
3
cups sifted all-purpose whole wheat flour
-
1
tablespoon baking powder
-
1/2
teaspoon salt
-
1
cup unsalted butter- room temp
-
2
cups granulated sugar
-
2
large eggs
-
4
large egg whites (could omit and use 4 eggs above)
-
1
teaspoon vanilla extract
-
1
cup milk
Buttercream Frosting
-
1
cup softened butter
-
1
teaspoon vanilla extract
-
4
cups sifted confectioners’ sugar (1# box)
-
2-3
tablespoons milk
Directions
- CAKE
- Pre-heat oven to 350 with rack in the center.
- Butter and flour pans.
- In a large bowl of an electric mixer, beat together butter and sugar until well blended.
- Add eggs and vanilla and beat well…scrape down bowl and beater to make sure all is mixed before next addition
- With mixer on lowest speed, alternately add flour mixture and milk. Scrape down again and beat until thoroughly incorporated.
- Divide mixture into pans and bake for 30-40 minutes (will take less time if using white all-purpose flour in place of whole wheat) until a toothpick comes out of center clean. Cool on a wire rack in pan for 10 minutes, then invert onto wire rack to cool completely.
- BUTTERCREAM FROSTING
-
Cream butter. Add vanilla and mix well.
With mixer on medium speed, slowly add 4 cups confectioners’ sugar. - After all has been incorporated, add 2 TBS. milk. check for desired consistency and add a bit more milk as needed.