Occasion Cake
Equipment
Ingredients
Cake Batter
all-purpose flour (sifted)
250 g
granulated sugar
200 g
butter (softened)
120 g
egg (room temperature)
4 pcs
milk (room temperature)
120 ml
baking powder
10 g
vanilla extract
5 ml
Frosting
butter (softened)
100 g
powdered sugar (sifted)
200 g
cream cheese (softened)
150 g
Instructions
Preheat oven
Preheat the oven to 180Β°C and prepare two 20 cm round cake pans by greasing and lining with parchment paper.
Cream butter and sugar
In a large bowl, cream the softened butter with granulated sugar until light and fluffy, about 3-4 minutes.
Add eggs one at a time
Beat in the eggs one at a time, mixing well after each addition.
Mix dry ingredients
In a separate bowl, whisk together the flour and baking powder.
Combine wet and dry ingredients
Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Stir in vanilla extract.
Bake the cakes
Divide the batter evenly between the prepared pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
Cool the cakes
Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Prepare the frosting
Beat the softened butter and cream cheese together until smooth, then gradually add powdered sugar until light and fluffy.
Assemble and frost the cake
Place one cake layer on a serving plate, spread with frosting, top with the second layer, and frost the top and sides.
Storage
Store in an airtight container. Frosted cake can be frozen for up to 1 month. Thaw overnight in refrigerator.
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