I was bored today and decided to challenge myself with a baking project. Although this recipe isn't exactly challenging, to me, completing [successfully] any sort of baking recipe, is a challenge.
I have Baking A.D.D. - I don't usually have the patience to wait for dough to rise, or things like that....but today I was feeling saucy and decided why not!
So with that I came up with a great flavor combo - Vanilla Cake, with a Rose Buttercream Frosting & Coconut Flakes. Also, In between the layers of cake, I put a thin layer of strawberry preserves.
The icing in and of itself was a great accomplishment - and the cake is perfectly moist and delicious!
As I said before, in between my 2 layers of cake, I did a little strawberry preserves, but you can just do buttercream in there. I iced the outside of the cake in it's entirety and then covered the sides with Sweetened Coconut Flakes.
So elegant - I feel like it should be for a bridal or baby shower!
2, 8" cakes
- 4 oz Butter (Room Temperature)
- 10 oz Cake Flour
- 3 tsps Baking Powder
- 1/2 tsps Salt
- 12 oz Sugar
- 1/2 tsps Vanilla
- 10 fl oz Milk
- 4 fl oz Egg Whites (about 4 eggs)
- Butter two round 8" pans and line bottom with buttered parchment paper.
- Sift the flour, baking powder and salt into a bowl. Mix the milk and egg whites in a separate bowl. In a stand mixer, beat the butter and sugar until smooth, then add in the vanilla.
- Add 1/3 of your flour mixture to to butter/sugar mixture and beat til incorporated. Add 1/2 of your milk/egg mixture and beat til incorporated. Repeat this process until all of your flour and milk are in the bowl of the stand mixer and your batter is completely smooth.
- Divide batter between your two pans and bake at 350 degrees for 30-35 minutes, or until a toothpick is inserted in the center and emerges clean.
- Cool in the pans for 5 minutes. Then remove from the pans to a resting rack. Remove parchment paper and allow to cool completely before icing.
About 3 cups
- 3 Cups Confectioner's Sugar
- 1 Cups Butter (room temperature)
- 1 tsps Vanilla
- 2 T Heavy Cream
- 1 1/2 T Rose Water
- Red Food Coloring (optional)
- In an electric stand mixer fitted with a whisk, beat together your butter and confectioner's sugar until smooth. Add in your heavy cream, vanilla and rose water. I added in a little red food dye but this is optional. Mix until you get your desired consistency.