The Back in the Day Bakery Cookbook
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
Instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing well after each addition.
5. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spoon or spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
How to Prepare:
1. Once the cakes have cooled, place one of the layers on a serving platter.
2. Spread a generous amount of your favorite frosting on top of the first layer.
3. Carefully place the second layer on top of the frosted one.
4. Frost the top and sides of the cake with the remaining frosting.
5. Decorate the cake with sprinkles or other desired toppings, if desired.
Preparation Time:
Total time: 1 hour
Prep time: 30 minutes
Cook time: 30 minutes
Servings:
Makes 1 9-inch cake, serves 8-10 people
Nutrition Facts:
Calories: 450
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 110mg
Sodium: 200mg
Total Carbohydrate: 65g
Dietary Fiber: 1g
Sugars: 45g
Protein: 5g
Tips:
- For a chocolate version of this cake, substitute 1/2 cup of the flour with cocoa powder.
- Add a tablespoon of instant coffee granules to the batter for a mocha flavor.
- Experiment with different frostings, such as cream cheese, chocolate ganache, or lemon buttercream.
- Serve the cake with fresh berries or a scoop of vanilla ice cream for an extra special treat.
FAQs:
Q: Can I use a different type of flour?
A: Yes, you can substitute whole wheat flour or a gluten-free flour blend if desired.
Q: Can I make cupcakes instead of a cake?
A: Yes, simply divide the batter among lined cupcake tins and adjust the baking time accordingly.
Q: Can I freeze the cake?
A: Yes, you can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and store in the freezer for up to 3 months.
Q: How should I store the frosted cake?
A: Store the frosted cake in an airtight container in the refrigerator. Bring to room temperature before serving.
Now that you have the recipe for this delicious homemade cake, it’s time to put on your apron and get baking! Enjoy the sweet aroma of freshly baked goodness and let the delightful taste transport you back in time to the days of old-fashioned bakery treats.
