One of the things I love about how far the internet has come along is, being able to find a multitude of recipes at your finger tips! I especially love Pintrest for that!
Back in the day, pre-Pintrest, I used to surf the web(ha!) looking for great and fun recipes. I’d compile my favorite links into an email and send them off to my friends. I wish I had thought of Pintrest, I’d be rich!!
Anyways, back to cake. That’s why you’re here right?
I searched my beloved pintrest for a yellow cake recipe. So many came up that looked great but required ingredients we didn’t have on hand ie: 8 egg yolks!?, buttermilk, and more butter than we had.
Sidenote: My Mom gets amazing fresh eggs from her neighbor who has chickens. They are just so good to eat, we don’t use them for baking. We had 8 eggs but I wasn’t ready to sacrifice those to put in a cake!! So we begrudgingly used 2. I bet they’ll make the cake taste better!!
I settled on this Old Fashioned Butter Cake recipe and we got to work!
We had pre-sifted flour on hand but I always like to sift it again just to be sure. We mixed all of the dry ingredients together.
Add the softened butter, milk and vanilla. Mix until combined, add the eggs, one at a time, until well incorporated.
Always be sure to taste test your batter LOL (I don’t condone this, but whats one “little” taste? Am I right?)
Prepare your 8 inch round cake pans by greasing and flouring them. I also like to cut a piece of parchment paper to the size of the bottom of the pan. This helps to prevent the cake from sticking and breaking. They slide out so much easier!!
Fill each pan with cake batter, as evenly as you can get it. Pop those babies in the oven for 35-40 minutes, until a toothpick inserted in the center comes out clean.
Once baked we allowed them to cool in their pans for 10 minutes. We turned them out onto a cooling rack to cool completely.
Then, we got to work on our frosting!!
When I frost my cakes, I like to place a piece of wax paper underneath, this way your plate will be clean one you’re done frosting. Fold your piece of wax paper into fours, cut the corner off to create an open circle(making sure the opening will be smaller than your round cakes), slightly rip on either side of the inside circle. Place your cake on top, frost, then rip the outside(about where you ripped the inner circle) and pull the wax paper out slowly, making sure you’re not pulling the frosting on the cake with you. And ta-da! Clean plate, no mess to clean up!
Decorate to your hearts desire! We choose large sprinkles!
And done! Whew! That was a stressful one! Some days I wonder where my patience comes from when baking with a 3 year old. This was one of those days, whiny “I want to do it” days I could have left alone. We pressed on, the outcome was great no matter the challenges we both faced lol.
It tasted pretty good, although a bit dry for me. I think I understand why there were recipes requiring 8 eggs and buttermilk! Overall though, a decent yellow cake recipe to use in a pinch! I’d just add more butter and one more egg to make it moist!
Clearly, there were no complaints here!!