I really like the fluffiness of this cake and also I made it with my favorite Madagascar vanilla extract.
In my opinion, I think Madagascar vanilla tastes the best. However, you can use any type of vanilla – I don’t think it matters too much. I ended up making a birthday cake to send 1000 miles away to Nashville, TN, to my older sister in college. We needed something to put the cake in so we combed the supermarket aisle for a plastic tub but all the tubs we found were either too big or too small. Also, the way the flat rate postage system works, if we went for the larger container it meant we would have to pay around $45 to mail the little cake – which I admit was far too expensive. So, the only option left was to get a smaller tub and sadly I had to re-bake the cake! In the end, the postage came up to only $16 and there was even room to fit a small packet of chocolate chip cookies!
I guess the moral of the story is – don’t put the cart before the horse!
Anyway, in the end my sister got the cake in the mail. It took two days to arrive and she said it tasted great. I’m glad it didn’t go stale as I had no idea what room temperature or condition the cake was stored during shipment.
Makes 24 cupcakes, 36 mini cupcakes or a large 16 inch tin cake
1 1/2 cups (2 sticks) butter, softened
3 cups granulated sugar
5 eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup whole milk
½ cup buttermilk (1/2 whole milk plus 1/2 teaspoon lemon juice, stirred and set aside)
2 teaspoons Madagascar vanilla extract
To make the cake:
1. Preheat the oven to 350ºF convection bake
2. In a large bowl cream the butter whilst gradually adding the sugar
3. Add the eggs in one at a time and mix thoroughly before adding the next egg
4. In a separate bowl combine the dry ingredients
5. In another bowl combine the milks and vanilla extract
6. Add 1/3 of the milk mixture to the butter, sugar and egg mixture and mix well
7. Add 1/3 of the dry ingredients and mix well
8. Add the next 1/3 of the milk and mix well, occasionally scraping down the side of the bowl
9. Add the next 1/3 of the dry ingredients and mix well
10. Mix in the last 1/3 of the milk mixture
11. Mix in the last 1/3 of the dry ingredients
12. Pour into a greased pan about 11×9 inch pan
13. Bake for 20 to 30 minutes
Decorating The Birthday Cake
I baked the cake in a rectangular tin
Then cut equal size round cakes with a sharp knife and paper templates I made
I then stacked the cake rounds with chocolate buttercream to stick the layers together
I used my favourite chocolate buttercream for the icing but you can use Nutella chocolate for that
I covered the cake with a thin layer of chocolate frosting
I made white modelling chocolate but you can buy ready made modelling chocolate
I wrapped the entire cake with white modelling chocolate
Decorating the cake was really fun! I didn’t plan anything on paper but it did have an idea of what I wanted it to look like!