With the stress from school, work, and life itself, I always loved to unwind and relax by baking. Saturdays are the only time of the week that I have a lot of free time, in which I lay around, catch up on my shows, do some minor homework, and cook. With finals around the corner, this Saturday provided the perfect opportunity to do a little baking before I start cramming . I looked through my cookbooks and came across a recipe for butter cake with spiced butter cream frosting, by Donna Ray.
The first thing I like to do when I bake, is make sure the kitchen is clean, and then I gather all my ingredients on the counter. For this recipe, you will need flour, caster sugar (you can use granulated sugar and pulse it a few times in a blender), baking powder, baking soda, butter, eggs, vanilla extract, and milk. I used various sized measuring cups, a large bowl, medium sized bowl, small bowl, wooden spoon, small whisk, and an 8-inch spring form pan.
Once all of your ingredients and tools are together, you will next measure all of the ingredients and combine them in a large bowl using either a wooden spoon, whisk, or an electric mixer. You want to make sure there are no lumps in the batter otherwise you may end up with a flat cake or nasty white clumps (be careful not to over mix because this will lead to batter becoming to fluffy due to the eggs).
Next, grease and flour your spring pan. To do this, grab softened butter and use your hands to spread a thin layer on the bottom and sides of the pan. After the pan is greased, add a small amount of flour to the pan so that it sticks to the grease.
To get rid of excess flour accumulated in the pan, hold it upside down over the sink/trash and lightly tap the pan until the extra flour is gone (This will prevent the cake from sticking the pan. You can also use parchment paper for the same results.) Next, add the mixture to the pan with either a wooden spoon or rubber spatula. The batter needs to be even in the pan. so lightly slam it against the counter until it is level.
This will bake in the oven at 300° F for 1 hr 5 minutes. When the timer goes off, take the pan out and place it on a cooling rack for 20 minutes.
After it cools off, carefully take the cake out of the spring form. You can either eat it immediately or add different toppings. For this cake we made a two layers with cinnamon spice frosting.
If you want the same cake as our recipe, create another cake using the same instructions as above. Once the cakes our completely cooled off, cut one cake to make it level for the other cake to be placed on top. Use a long bread knife and cut horizontally.
Grab your frosting and spread it across the cut portion of the top of the cake; use enough frosting so that the other cake will adhere to the first one. If you make the layer of frosting too thick, then the cake will not stay in place. Place the other cake on top of the first one, and then use more frosting on the outside so that their is gap in between the two cakes. I wanted a naked cake, so I put a thin layer on the outside.
Lastly, you will need to frost the top of the cake. We wanted a different texture on the top so we used a star shaped piping tip, and made grape-sized dots on the cake. If you want to keep it simple, just spread the frosting across the top of the cake with a icing knife or spoon. Vuala! The cake is done and ready to be eaten!
I hope that you enjoyed this post. Let me know if you have any requests or suggestions for baking or cooking by commenting below. -Noelle
Cook time: 65 minutes at 300° F
- 4 oz (1 stick) butter
- 1 tsp vanilla extract
- 1 cup caster sugar
- 3 eggs
- 1 1/2 cup all-purpose flour, sifted
- 1/2 tsp baking powder, sifted
- 1/4 tsp baking soda, sifted
- 1/2 cup milk
Preheat oven at 300° F. Place all the butter, vanilla, sugar, eggs, flour, baking powder, baking soda and milk in a bowl or standing mixer and beat on a low speed until combined. Increase the speed to high and beat the mixture until it is smooth.
Grease and flour your spring form pan. Add the mixture to the pan and bake for 65 minutes or test the cake with a tooth pick or skewer. Let cool for 20 minutes on a wire rack. Either serve plain or with different toppings.
For the frosting: http://www.twosisterscrafting.com/cinnamon-buttercream-frosting/