There are layers of fruit preserves in between this old-fashioned yellow layer cake.
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There are layers of fruit preserves in between this old-fashioned yellow layer cake.
1 Tbsp. Clabber Girl Baking Powder
3/4 C. unsalted butter, softened
1 1/2 C. milk
1 2/3 C. powdered sugar
1/2 C. margarine or butter, softened
1-2 Tbsp. milk or heavy cream
1 1/2 tsp. vanilla extract
1/2 tsp. vanilla extract
2 lg. eggs
Garnish:
Cake:
Filling:
Powdered sugar
3 C. all-purpose flour
1 C. apricot or strawberry preserves or spreadable fruit
2 C. granulated sugar
Buttercream frosting:
Cake:
Preheat oven to 375° F. Grease and flour two 9-inch round cake pans, then set aside.
In a large bowl, combine flour, sugar and baking powder. Add milk, margarine and vanilla. Beat with an electric mixer about 30 seconds or until combined. Beat on medium to high speed for 2 minutes, scraping bowl often. Add eggs; beat for 2 minutes more.
Spread batter in the prepared pans. Bake at 375° F. for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
Buttercream frosting:
Beat the butter until smooth and fluffy. Add half of the powdered sugar, 1/2 cup at a time, and beat until incorporated. Add 2 tablespoons of the heavy cream and beat well on medium speed. Add the vanilla extract. If the mixture is too stiff, add more milk until the mixture is firm and creamy.
Cool cakes in the pans on wire racks for 10 minutes. Remove cakes from pans; cool completely on the racks. Spread buttercream frosting and preserves on one cake layer. Top with second layer. Sift powdered sugar over cake.
1 Tbsp. Clabber Girl Baking Powder
3/4 C. unsalted butter, softened
1 1/2 C. milk
1 2/3 C. powdered sugar
1/2 C. margarine or butter, softened
1-2 Tbsp. milk or heavy cream
1 1/2 tsp. vanilla extract
1/2 tsp. vanilla extract
2 lg. eggs
Garnish:
Cake:
Filling:
Powdered sugar
3 C. all-purpose flour
1 C. apricot or strawberry preserves or spreadable fruit
2 C. granulated sugar
Buttercream frosting:
Cake:
Preheat oven to 375° F. Grease and flour two 9-inch round cake pans, then set aside.
In a large bowl, combine flour, sugar and baking powder. Add milk, margarine and vanilla. Beat with an electric mixer about 30 seconds or until combined. Beat on medium to high speed for 2 minutes, scraping bowl often. Add eggs; beat for 2 minutes more.
Spread batter in the prepared pans. Bake at 375° F. for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
Buttercream frosting:
Beat the butter until smooth and fluffy. Add half of the powdered sugar, 1/2 cup at a time, and beat until incorporated. Add 2 tablespoons of the heavy cream and beat well on medium speed. Add the vanilla extract. If the mixture is too stiff, add more milk until the mixture is firm and creamy.
Cool cakes in the pans on wire racks for 10 minutes. Remove cakes from pans; cool completely on the racks. Spread buttercream frosting and preserves on one cake layer. Top with second layer. Sift powdered sugar over cake.