I think Julia Child said that. Which makes her ten times more brilliant in my book, because, as anyone knows, cake is my fave. Not just my favorite dessert, but yes, my favorite food. I always say it’s how I like my eggs…
Now, I’m not talking just any cake. Good cake. And more often than not, simple cake. Chocolate on chocolate, layered high. Wedding cake made by church ladies (the.best.). A simple angel food, straight out of my mom’s kitchen. Old fashioned spice cake with raisins, with a sugary frosting that becomes glazed, and almost part of the cake, seeping into the sponginess, tinged with the perfect amount of spicy and sweet…. Sorry. I tend to wax poetic about cake.
‘Round these parts, cake has been a theme this past week because of certain birthday celebrations, just five days apart. We can’t celebrate without a slice. This cake is solid, easy, and classic. I ran out of powdered sugar about a week ago, and when I went to make good old buttercream, I had a panic attack. An old fashioned frosting came to my rescue. The name varies from Ermine Icing to Boiled Milk Frosting. It’s spoon-licking quality, and reminds us that usually, tried and true, and “the way grandma used to make it” is best. I combined it with yellow cake, and it’s a marriage made in heaven.
PS – don’t skimp on ingredients, and for the love, don’t try to go all “low-fat” with the milk or butter. This is good cake for a reason.
- 1 cup butter, softened to room temperature
- 1 3/4 cups granulated sugar (13 ounces, 368 grams)
- 2 teaspoons vanilla
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 1/4 cups cake flour, plus 2 TBSP
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup sour cream
Preheat oven to 350.
Whisk together the milk and sour cream together
With a hand mixer, whip the butter on medium speed for 1-2 minutes. Add the sugar and beat for 5 minutes with the vanilla.
Add the eggs and egg yolks and beat for a couple minutes.
In a separate bowl, combine the cake flour, baking powder, baking soda and salt. Add 1/2 of the dry mixture until combined, and then add the sour cream and milk mixture. Add the rest of the dry ingredients. Beat to combine.
Grease two round cake pans, and add 1/2 of the cake batter to each. Bang on the counter to get rid of any bubbles, and then bake for about 25-30 minutes.
Old Fashioned Frosting
- 4 TBSP all-purpose flour
- 1 Cup Whole Milk
- 1 Cup Sugar
- 1 Cup Butter
- pinch salt
Whisk flour and milk over medium heat constantly, until the mixture simmering. Keep whisking slowly until very thick. Pour in a bowl to cool completely.
Cream butter, vanilla and sugar for 5 minutes. Add the cooled flour mixture half at a time, and beat for five more minutes.
NOTE: I added 2 TBSP Cocoa for a slight chocolate flavor and color.