White Vintage Cake
Equipment
Ingredients
Cake layers
wheat flour (sifted)
250 g
granulated sugar
200 g
butter (room temperature)
150 g
egg (room temperature)
4 piece
milk
120 ml
baking powder
8 g
vanilla extract
5 ml
Buttercream
butter (room temperature)
250 g
powdered sugar (sifted)
400 g
milk
60 ml
vanilla extract
5 ml
Instructions
Prepare ingredients
Measure and bring butter and eggs to room temperature.
Cream butter and sugar
Beat butter and granulated sugar until light and fluffy.
Add eggs
Add eggs one at a time, beating well after each addition.
Mix dry ingredients
Whisk flour with baking powder.
Combine wet and dry ingredients
Alternate adding dry ingredients and milk to the butter mixture, starting and ending with flour. Stir in vanilla.
Bake the cake layers
Divide batter between prepared pans and bake until a toothpick comes out clean.
Cool the cakes
Cool in pans for 10 minutes, then turn out onto a rack to cool completely.
Make buttercream frosting
Beat butter until creamy. Gradually add powdered sugar, then milk and vanilla. Beat until fluffy.
Assemble and decorate
Level cake layers, spread buttercream between layers and over the entire cake. Pipe vintage-style decorations.
Original recipe
Storage
Store airtight. Buttercream softens at room temperature; bring slices to room temp before serving.
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