For New Year's Eve, I usually like to make an extravagant dessert. But I ran across this cake on Pinterest, posted by Katy at FoodForaHungrySoul.com . She found it on another blog. Amazingly, it's from a 1910 McCall's cookbook! I had to try it.
I generally follow the directions the first time I make a recipe. But the instructions threw me for a little loop because the butter and sugar weren't creamed like they are for most cakes. Hmm. So I studied it a bit and decided to try it their way. The sugar, flour, and baking powder are sifted together and then beaten with the softened butter and liquids. I expected a lumpy bumpy mess. It worked beautifully. You won't believe the smooth luscious batter.
Except for the sifting, it's almost a dump cake. Unbelievably easy. In fact, I would recommend this for beginner bakers. Just be sure to use softened butter and do the sifting, and it should come out great.
The recipe called for using a hand mixer, but I made it in my KitchenAid stand mixer, so my instructions are for that.
The recipe calls for 8-inch cake pans, but that's one size I don't have. I baked it in two 9-inch cake pans and that worked fine. One more great thing about this cake is that I was able to cut and serve it immediately after frosting it. So this is a great choice if you're in a hurry. Easy to bake and no set-up time. That may vary depending on the frosting you use, though.
Katy used a Hershey's frosting, but I used one my mom's favorites that is made with whipping cream. This cake is neutral in a lovely sort of way, and I kept thinking it would make a great birthday cake. You could use whatever frosting the birthday girl or boy likes best and dress it up with fun sprinkles or M&Ms. I had a few sugar pearls left over from Christmas cookies so I just sprinkled them randomly to dress it up a bit.
Old Fashioned Butter Cake
1/2 cup butter, softened
2 cups all-purpose flour, sifted
1 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 350. Grease and flour two 8 or 9-inch cake pans. I used parchment paper on the bottoms.
Sift the flour and measure two cups of it. Place the SOFTENED butter in a mixing bowl. Sift the flour, sugar, baking powder, and salt over it. Add the milk and vanilla. Using the paddle insert, stir on the lowest speed until it begins to blend. Then raise the speed and beat about 2 minutes. Scrape the sides, add the eggs and beat another two minutes. Pour into the cake pans. Bake 25 - 35 minutes or until a cake tester comes out clean. Cool on a baking rack.
1 cup heavy (whipping) cream
1 teaspoon instant coffee granules
1/3 cup powdered sugar
1/4 cup high quality cocoa powder
1 teaspoon vanilla
Pour the coffee into the cream and stir to dissolve. Pour into mixing bowl. Beat until it just begins to take shape, then add powdered sugar, cocoa, and vanilla. Beat until it holds a peak.
Spread over one layer of the cake. Top with the other layer and frost the sides and top.
|Coming February 7th!|