If you are on the lookout for an excellent dessert recipe and love southern cooking, this is the recipe for you. Butter and line three 6-inch cake pans with parchment paper. This recipe is written for 9-inch spherical pans, which is a typical size and is supposed to be eaten as a three layer cake. In a big bowl, combine the flour, cinnamon, salt, nutmeg, and baking soda.
Mash the butter and icing sugar along with a fork, then swap to a wooden spoon or electrical beaters, you probably have them. The mixture will thicken because it cools, making it harder to soak into the holes. I’ve used both butter and nonstick cooking spray to grease my pans for this recipe and I do not flour the pan.
Shake the tray gently to level the mixture then leave to set someplace cool. In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt. Scrape down the bowl, then add the vanilla and beat for one more 5 minutes. For the buttercream, beat the butter for 5 minutes on high velocity, then combine in the remaining components and beat until clean.
This vanilla cake recipe will make about 4 cups of cake batter, which means it should fill two 9-inch cake pans. Evenly divide batter into your ready cake pans, and bake on 350F (175C) for 30-35 minutes. You should still have a skinny layer of the mixture on top of the cake, but that is fantastic.
They’re baked at 325 degrees for 20-22 minutes and this recipe makes about 36 cupcakes. Engaged on a hunch, we started attempting a bunch of recipes and cakes at local retailers. The buttercream filling, and crumb coat, which can easy out the cake, and get it ready for the fondant will assist.