Secondly, Happy Birthday to my two year old!
Lets celebrate with a delicious yellow cake and the most airy, light frosting I have EVER made!
Yellow Cake (From Bon Appetite)
This batter makes 3 9″ round cakes. I like to freeze two and serve one with frosting in the middle and all over!
- Nonstick vegetable oil spray (I used parchment paper)
- 4 cups cake flour
- 2 teaspoon baking powder
- 1½ teaspoon baking soda
- 1½ teaspoon kosher salt
- 1½ cups buttermilk (I used So Delicious Coconut creamer)
- ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 2 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature (I used Earth Balance)
- ½ cup (packed) light brown sugar
- 1 vanilla bean, split lengthwise (vanilla extract is perfect too)
- 6 large egg yolks
- 3 large eggs
Arrange racks in upper and lower thirds of oven; preheat to 350°. Coat cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; coat paper. Whisk flour, baking powder, baking soda, and salt in a large bowl until no lumps remain. Combine buttermilk, oil, and vanilla in a medium bowl.
Combine sugar, butter, and brown sugar in another large bowl. Scrape in seeds from vanilla bean. Using an electric mixer, beat butter mixture until light and fluffy, 3–4 minutes. Add yolks and eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl.
Continue to beat mixture, occasionally scraping down sides and bottom of bowl, until almost doubled in volume and very light, airy, and pale yellow, 5–6 minutes. It’s very important that no lumps remain at this stage. (Occasional scraping of the bowl, especially the bottom, helps prevent lumps.)
With mixer on low, add dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions, beginning and ending with dry ingredients.
Divide batter evenly among prepared pans, about 3½ cups per pan. Smooth tops.
Bake, rotating cakes from left to right and top to bottom halfway through, until cakes are light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers comes out with a few moist crumbs attached, 35–40 minutes.
Transfer cakes to wire racks; let cool in pans for at least 30 minutes. Invert cakes onto racks, peel off parchment, and let cool completely.
Using a long serrated knife, remove top dome and any bumps from each cake to create a flat surface. Slice each cake in half horizontally to make 6 layers total. Cakes can be baked 1 day ahead. Wrap tightly in plastic wrap and store at room temperature.
7 Minute Frosting
- ⅓ cup hot water
- 2 cups confectioner’s sugar (powdered sugar)
- 2 large egg whites
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- Create a simple syrup in a small saucepan by whisking together hot water and confectioner’s sugar; bring to a boil for 1 minute, whisk, and set aside.
- Add egg whites, cream of tartar and salt to a mixing bowl. Using an electric mixer beat at high speed, slowly streaming in hot simple syrup, and vanilla extract. Beat at high speed until preferred spreadable consistency is reached.
Makes enough to frost a 2-layer 9-inch cake.