|Awkward Kitchenette: Not-Too-Sweet White Cake|
If you like your cake to be delicious and not overwhelming, this is the one.
And if you want a cake to go absolutely perfectly with the most bestest frosting ever, this is also the one. A pure backdrop for an amazing topping. The perfect couple, better than peanut butter and jelly or singing and rain. Not-too-sweet white cake and most bestest frosting ever.
Looking at my (beautiful, amazing, awe-inspiring) layered cake, there, you may think to yourself, Wow! I want to do a layered cake too!
I'm going to suggest a different cake recipe for that. Honestly, this one was a bit... crumbly.
|Not pretty, but delicious!|
Delicious, of course, but definitely not really the cake for making layers. You need something sturdier for that (any one have a 'sturdy' cake recipe?)
I've added some more incriminating photos below, in case you still aren't convinced.
However, if you know something I don't (don't laugh, of course you do) and can make this cake into layers, please share :)
Not-Too-Sweet White Cake
(This makes TWO 9x13 cakes)
1/2 cup butter
1/2 cup shortening
3 1/2 cup sugar
2 1/2 teaspoon vanilla
2 1/2 cup milk
4 2/3 cup flour
1 teaspoon salt
4 tablespoon baking powder
Step #1: Mix butter, shortening and sugar until well combined.
Step #2: Mix eggs, vanilla, and milk into the butter mixture.
Step #3: In a separate bowl, combine flour, salt and baking powder.
Step #4: Slowly add flour mixture to butter mixture and mix until combined.
Step #5: Pour batter evenly into two greased 9x13 cake pans.
Step #6: Bake one at a time for 20-25 minutes each, until toothpick comes out clean.
Step #7: Check out the Most Bestest Frosting Ever Recipe to add the final touches!
What's your best cake layering tips?
Want more cakes? Try:
Pink Lemonade Poke Cake
Lemon Pound Cake