- 3 cubes (sticks) of unsalted butter at room temperature
- 2 cups white sugar in the raw
- 5 large eggs at room temperature or 6 medium size eggs or 9 egg whites - WHISKED in a separate bowl
- 3 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 3 cups flour (I sift it a bit)
- 1 teaspoon baking soda
- 1 cup of vanilla pudding mix
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- a package of food coloring for each layer
- (if you are doing strawberry, puree the fresh strawberries and only do 1 and 1/2 vanilla extract instead of what it calls for. if you are doing lemon, add lemon zest (3 tablespoons) as well as 1/4 cup of lemon juice to the mix. you may or may not have to add some coloring to add depth to the color)
- 1 pound cream cheese at room temperature
- 3 cubes or sticks of unsalted butter, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure almond extract
- 1 1/2 pounds confectioners' sugar (powdered sugar), sifted
- decor you desire
1. with your mixer/kitchen aid, cream the butter and sugar on high speed until light and fluffy for about 5 minutes.
2. add whisked eggs one at a time (my sister-in-law taught me this trick that makes a difference) then add the extracts, mix.
3. add the flour, pudding, baking powder, soda, salt and then buttermilk last.
4. in separate bowls mix the food coloring and the pour into the sprayed/greased 9' rounds.
5. bake for 25-32 minutes either all together or one at a time.
6. allow to cool. take a knife to scrape the edges of the pan to allow the cake to slip out nicely. take a plate, place on top and flip upside-down. allow more time to cool if needed. when ready, get un-minted dental floss and another person to hold the top for security. with both hands, skim the floss through each center to allow the cake the split in half.
7. frost in between each layer and stack away each layer. you may need to cut around the sides so it all is one size and shape. frost the entire cake and you're done!
- 2 packages of vanilla cake or 1 package of vanilla and one of strawberry
- whatever ingredients it calls for but do butter instead of oil if it calls for oil
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 1 cup of vanilla pudding mix
- a package of food coloring for each layer
- (if you are doing strawberry, i add blue to it to make a purple layer but it will still taste like strawberry but the color will be different when stacking)
- 2-3 tubs of store-bought frosting
- decor you desire
1. mix per the box's instructions.
2. in separate bowls mix the food coloring and the pour into the sprayed/greased 9' rounds.
3. bake for 25-32 minutes either all together or one at a time.
4. allow to cool. take a knife to scrape the edges of the pan to allow the cake to slip out nicely. take a plate, place on top and flip upside-down. allow more time to cool if needed. when ready, get un-minted dental floss and another person to hold the top for security. with both hands, skim the floss through each center to allow the cake the split in half.
5. frost in between each layer and stack away each layer. you may need to cut around the sides so it all is one size and shape. frost the entire cake and you're done!
this is what the inside looked like. it wasn't perfect but it worked. i ran out of frosting and had to improvise with what i had.
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