...when you make a rat cake?
I tried a new vanilla cake recipe since the last one somebody said tasted a bit "cornbread-y". I think it was the buttermilk. This cake is sweet! And light! And fluffy! I like it better and so do my taste-testers.
2 cups baker's sugar
1 cup (2 sticks) room temp butter
1 tbsp + 1 tsp clear vanilla
3 cups cake flour
1 tbsp + 1 tsp baking powder
1 cup milk
pinch of salt
Preheat oven to 350 degrees, grease and flour 2 8" rounds. Cut parchment to size
Cream together butter and sugar until light and fluffy. Add vanilla. Beat in eggs one at a time. In a separate bowl, whisk together flour, baking powder and salt. Add flour mixture one cup at a time. Beat until combined. Slowly add milk. Divide batter between pans and bake for 35-40 minutes. Cool on cooling rack 20 minutes in pan before removing.
6 cups powdered sugar
2 cups (4 sticks) room temp butter
4 tsp clear vanilla
4 tbsp heavy whipping cream
Cream together butter and sugar, beat on medium for 3 minutes. Add vanilla until just combined. Add heavy whipping cream and beat until light and fluffy.