Vanilla Buttermilk Cake (or Cupcakes) with Instant Fudge Frosting

Annie's teacher wanted to celebrate the summer birthdays before the year-end, so Annie requested this cake to share with her school friends. I had fun making this 8" triple-layer cake. I only wish I had had the chance to snap a picture of a piece cut from this cake. The crumb of this cake was a little denser than some and moist, just the way I like it. The icing was easy as pie and delicious - all made in the food processor. Here are some comments I got from Annie's fellow first graders:

"This is the best cake I have ever had!"
"Which cookbook did this come from? I need to tell my mom so she can bake this cake!"

--I am not making this up - and this is a big reason that I bake, and why you should be baking too (or letting me bake for you!) Homemade with the best ingredients is so much better than the cakes and icings made from the box! And though they're only in first grade, even they can appreciate something homemade and delicious.

I used the same recipe to make cupcakes for a friend's baptism, adorning them with real chocolate sprinkles.



I am loving the cookbook this recipe came from called Sky High, Irresistible Triple Layer Cakes.  I've tried several recipes and they have all turned out perfectly - and I love the combinations the authors put together. No doubt you'll be seeing many more postings here from this book.

Vanilla Buttermilk Cake
from Sky High, Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne
makes one 8-inch triple later cake or two 6-inch triple layer cakes

4 whole eggs
2 egg yolks
2 teaspoons vanilla extract
1 1/4 cups buttermilk
3 cups cake flour
2 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature

Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans or spray to coat with vegetable oil. Line the bottom of each pan with a round of parchment or waxed paper and grease the paper.
Put the eggs and yolks in a medium mixing bowl, add the vanilla and 1/4 cup of the buttermilk. Whisk to blend well.
Combine the flour, sugar, baking powder, and salt in a large mixer bowl; whisk to blend. Add the butter and the remaining 1 cup buttermilk to these dry ingredients and with the mixer on low, blend together. Raise the mixer speed to medium and beat until light and fluffy, about 2 minutes.
Add the egg mixture in 3 additions, scraping down the sides of the bowl and mixing only until thoroughly incorporated. Divide the batter among the 3 prepared pans.
Bake the cake layers for 28-32 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan. Let the layers cool in the pans for 10 minutes; then carefully turn out onto wire racks, peel off the paper liners, and let cool completely.
To assemble the cake, place one layer, flat side up, on a cake stand or serving plate. Spread 3/4 cup of the frosting over the layer, right to the edge. Repeat with the next layer. Place the last layer on top and use all but 3/4 cup of the frosting to cover the top and sides of the cake. With an offset spatula, smooth out the frosting all over. Place the remaining frosting in a pastry bag fitted with a medium star tip and pipe a shell border around the top and bottom edges of the cake.

Instant Fudge Frosting
makes 5 cups

6 ounces unsweetened chocolate, melted and cooled
4 1/2 cups confectioners' sugar
3 sticks (12 ounces) unsalted butter, at room temperature
6 tablespoons half-and-half
1 tablespoon vanilla extract

Place all of the ingredients in a food processor and pulse to incorporate. Then process until the frosting is smooth.