Ingredients
Scale
- NO-MIXER VANILLA CAKE
- 1 1/3 c. unbleached all-purpse flour
- 1 1/2 c. pure cane sugar
- 3/4 c. powdered sugar
- 1 tbsp. baking powder
- 1/2 tsp. sea salt
- 3/4 c. (1 1/2 sticks) unsalted butter
- 1 c. whole milk
- 1 tbsp. heavy cream
- 2 tsp. pure vanilla extract
- 4 large eggs
- 1 egg yolk
- VANILLA FROSTING
- 6 sticks unsalted butter, room temperature
- 1/3 c. heavy cream
- 1 tbsp. vanilla extract
- 1/2 tsp sea salt
- 5–6 c. powdered sugar
Instructions
- Make the cake. Preheat oven to 350 degrees.
- Set out ingredients and bring to room temperature. Melt butter and set aside to cool for 10 minutes. Add dry ingredients to a bowl and whisk to combine.
- Add liquid ingredients, including the butter, to a medium container with a secure lid. Shake well.
- Whisk the liquid ingredients into the dry ingredients, combining thoroughly.
- Prepare two 9-inch square cake pans by lining bottom with parchment paper. Skip spraying the sides.
- Equally divide batter between the pans and bake for 25 minutes or until cake tester comes out clean.
- Allow cakes to cool completely. Run a thin metal spatula or knife around the edge of the cake to release. Carefully remove from pan.
- Make frosting. Beat together butter, cream, vanilla, and salt in a large bowl until smooth.
- Slowly add confectioners sugar and beat until incorporated and smooth. Increase mixer speed and beat until light and fluffy. (Optional: for added flavor, add a teaspoon of almond extract or orange zest.)
- Assemble. If necessary, level the cakes. Using a 2 1/4? biscuit cutter, cut out 20 circles, 10 from each cake.
- Place 10 of the cake rounds on an inverted baking sheet. Add a thin-medium layer of icing to the top of each cake, spreading just to the edge. Place the second layer of cake on top. Dirty ice each cake by applying a very thin layer of icing to seal in the crumbs. Place in the refrigerator until cold, at least 30 minutes. Ice each cake by applying a medium amount of icing around the cake. Smooth with an offset spatula. Return to refrigerator for 4 hrs or overnight.
- In a small flat baking dish, pour in a handful of the gold pearlized sugar. Roll each cake in the sugar until well coated. Place each cake on a coaster. Refrigerate until serving. Place a pom-pom in the center of each individual cake and serve at room temperature. Let the celebration begin!
