Wedding Cake Revisited
Ingredients
- 2/3 cup unsalted butter softened
- 1-3/4 cups granulated sugar
- 2 eggs
- 2 teaspoons almond extract
- 3 cups cake flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/4 cups milk
Instructions
- Preheat oven to 350.
- Grease and flour 2 9-inch rounds baking pans.
- Cream butter with sugar until fluffy.
- Add eggs, and beat well.
- While mixing add almond extract.
- In a separate bowl, combine flour, baking powder, and salt.
- Add half of flour mixture to butter mixture and mix just to combine.
- Add half of the milk and, again, mix just to combine.
- Repeat with remaining flour and milk.
- Pour batter into prepared pans.
- Bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then remove cake from pans and place on baking rack to cool completely.
- Decorate cake with buttercream frosting and filling. Click here for my buttercream recipe.
Notes
If making for a smaller group, you can halve the recipe, and bake it one 9-inch round or one 8-inch square baking pan. Cut in half after cooled and prior to frosting to create a layer cake.
If making the full recipe, my recipe for buttercream frosting will need to be doubled.