Hi everyone! I know I been MIA for a while. I had a lot of change in my life. Two months ago I recently got laid off my job that I was working at for eight and half years. At the beginning it crushed me but day by day I am getting better. I think this was an opportunity for me to work more on Never Dessert You. Due to that I have been not blogging as much. I have been baking but not taking my pics. I am so sorry to my readers and fans that I have deserted you. But I am back and ready to share my delightful treats.
Since the holidays are approaching I wanted to do something festive. I made this vanilla cake that is so scrumptious. I did not get to take a whole pic of the entire cake, because my kids ate most of it. But that is what happens when you leave kids around sweets. What do you desseritas think?
2 sticks unsalted butter, room temperature
2 1/2 cups all-purpose unbleached flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 cups sugar
2 large eggs
3 large egg yolks
2 tsp. pure vanilla extract
1 cup low-fat buttermilk
1. Preheat oven to 350 degrees F. Spray three 6-by-2-inch cake pans with Bakers Joy or butter pan.. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
2. Using an electric mixer beat butter and sugar until light and fluffy for five minutes. With mixer on low, beat in eggs and yolks one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. Mix until combined.
3. Divide batter evenly (I used a scale to measure out evenly) between bowls. Add two drops of red to one bowl, two drops to another bowl. Pour batter between pans and smooth tops.
4. Bake for 30 to 35 minutes. Let cool in pans on a wire rack for 10 minutes, Run a knife around pans and invert cakes onto wore rack. Cool completely. Frost with your favorite icing and layer cakes. Serve
Recipe adapted from Martha Stewart