Boo-yah, bam bam, HELLO! It’s been a while since I’ve shared a recipe on the blog so I whipped up a 4th of July themed cake this weekend! I really love making and frosting cakes. It’s something I’m totally gonna miss when I’m in college living in a tiny dorm, so I’m trying to enjoy it while I can!
This here is a naked cake!! What makes it naked is the lack of frosting on the sides. I like cake better than the frosting so this was perfect. This is a yellow cake with vanilla frosting. The inside has sliced strawberries in it and it was SOOOOOO good. Hey, maybe I’m biased but I’ve eaten like half of it. (aye carumba) Time to get my ass to a treadmill and turn on a baseball game while I run for an hour. (hey theres fruit on it!) I so wanted to add blackberries on it too because I’m the blackberry princess and why the hell not?! Well, because the ones I had were mushy. So that’s the hell why.
Yellow sugar cookie cake – adapted from this recipe
2 sticks of room temperature salted butter. + more to grease the pans.
2 cups of sugar
2 1/1 cups of all purpose flour
1 tablespoon baking powder
1 teaspoon salt
4 eggs at room temperature
1 teaspoon of vanilla extract
1 cup of milk **
2 big dollops of mayo.
Preheat over @ 350
1) Grease and flour pans.** Line bottoms with parchment paper. (I traced and cut mine, super annoying but worth it!)
2) Combine sugar, flour, salt and baking powder in a bowl. Add in a section of butter and mix on medium. I did it in 4 sections. (i.e 1/2 of a butter stick at a time.) Mix for about 2-3 minutes. Texture should resemble cornmeal.
3) In another bowl combine milk, eggs, vanilla and mayo. Add to flour/sugar mixture in 2 groups. Beat till smooth.
4) Distribute the batter between two pans. Bake for 35 minutes or until a tooth pick inserted in the middle comes out clean.
5) Let cake cool for 30 minutes before frosting. Use a cooling rack to speed up the process.
** If you’re making a naked cake, make sure to grease and flour the pan really well as the sides will be visible.
** I’ve heard that Sprite makes cake really moist when switched out for a liquid like milk. I was out but I’ll try it next time. The mayo makes it moist too. (moist = yucky word but what else is there?!)
Butter Cream frosting adapted from Sprinkles
2 sticks of softened, salted butter.
3 1/2 cups of confectioners sugar
1 teaspoon of vanilla extract
pinch of salt.
1) Combine butter, sugar and salt. Beat till evenly mixed.
2) Add in vanilla and beat for another 2 minutes.
Frost your little heart away!
Tips for frosting the cake!
Whenever I frost a cake, I put the frosting in a frosting bag with the pipe tip I want in regards to the design of the cake. (Theres different pipe tips like stars, roses, etc.) I then put the frosting in the fridge for 15 -30 minutes so it’s easier to frost the cake. This makes a huge difference as it’s firmer and more manageable.
Cakes out of the oven have a rounded top shape. When I layer a cake, I trim the top to make it flat. This gives it a more even shape and makes it easier to layer.
For this cake I just used a frosting knife to apply the frosting. I used frosting in a bag to do the sides.
When you put fruit on a cake, make sure to buy a fruit preserve. They have it at the grocery store in the baking aisle. This will help the fruit to not get mushy and wilt on the cake.