7.10.2012

Not-Too-Sweet White Cake

Awkward Kitchenette: Not-Too-Sweet White Cake
This cake is exactly as I've named it.  Not-too-sweet.  If you are looking for something to give you a good sugar buzz and make your teeth chatter and then crack from sugar-splosions, then go get some sugar and just eat it out of the canister.

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!
We could've probably helped by waiting until it had cooled completely, taking it out of the pan more carefully.  Probably several tricks that we didn't know about.

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)


Ingredients:
1/2 cup butter
1/2 cup shortening
3 1/2 cup sugar
4 eggs
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



4 comments:

  1. This crumbling at the touch cake has happened to me before! I think it knew i wanted to layer it. I'm still working on my cake layering, mine usually fall over! :/ Looks scrummy

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    Replies
    1. Glad I'm not the only one! :) My cake didn't actually topple over, but I think that was due to the extraordinary amount of icing on it! :) And it was super yummy, so that helped distract people from the ugly-ness!

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  2. Even with a crumbly cake batter, I think this cake looks like something fun to make.

    ReplyDelete
    Replies
    1. It was definitely fun! And the crumbly-ness was a great excuse to add more icing :)

      Delete

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