The Cake is a Lie

fter a year of not wanting to bake (I know... I know... an entire year? Yeah. I didn't want to bake for a year.) I have gotten back into the swing of things. This year has been pretty brutal, and I'm glad it's almost over. To celebrate new things and things getting better, I have baked a few things. I will start with my very first cake from scratch. It was for a birthday, and the goal was yellow cake with chocolate fudge frosting. I decided to be dumb about it and have my first attempt be a layered. Spoiler alert: it worked out... mostly. So, lets begin! This is from the Diva's Can Cook site. Let me say this in advance, I strongly recommend having room temperature ingredients. It is more important than it seems

Ingredients:

• 1 cup unsalted butter, softened, room temperature
• 2 cups white sugar
• 2 eggs, separated, room temperature
• 3 teaspoons pure vanilla extract
• 2 cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk, room temperature

Directions: 

1. Preheat oven to 325.
2. Grease and flour two 9-inch cake pans. Set aside.
3. In a large bowl, cream together butter and sugar.
4. Add in egg yolks and vanilla, mixing until fully incorporated. Set aside.
5. In a seperate bowl combine flour, baking powder and salt.
6. Gradually add dry ingredients into wet ingredients, alternating with the buttermilk.
7. Mix until batter is fluffy but be careful not to over mix.
8. Beat egg whites until foamy and thick.
9. Very gently fold egg whites into batter and mix JUST until incorporated.
10. Pour batter into prepared pans and spread into even layers.
11. Bake for 30-35 minutes.
12. Remove from oven and let cake cool in pans until pans are warm to the touch.
13. Carefully remove cakes from pan and place on a cooling rack to finish cooling.
14. When cakes are completely cooled frost with chocolate buttercream frosting.

Recipe from Divas Can Cook . " Old School Cooking For the Modern Woman"
Read Morehttp://divascancook.com/moist-yellow-cake-recipe-old-fashioned/

This whole recipe required a mixer, and I made it in a square pan, so I had to cut the corners off... mistake. Super crumbly. 

You can see where I struggled with the crumbs. But I did manage to frost it, so that's something. 

Yeah, it ended up being super crumbly, but put it in a bowl with some ice cream and it mixes up into the most delicious sludge. 

Notes:
Once again, I got the recipe from Divas Can Cook.

It tasted like sugar cookie. It didn't really taste like yellow cake. That's because there was WAY too much sugar in this cake. I would probably only use 1-1 1/4c of sugar instead of the 2c in the recipe. 

The recipe was easy to put together, but a mixer was absolutely necessary... I cannot beat egg whites by hand. 

A lot of the comments on the Divas Can Cook site had trouble with their cake falling. I didn't have that problem. My guess as to why that was happening to people was because they didn't use room temperature ingredients or they didn't fold the egg whites in properly. I mean, I don't think I do it properly, but I made sure it was mixed in thoroughly and I tried not to do it too much. 


Review:
This is a solid recipe and I will definitely give it another go. The cake was moist, and it did really well with the frosting. 

I have never really liked cake. On the spectrum of "cake I would eat", this is in the realm of cake I would eat. Red velvet is in the realm of cake I would not eat. 


Total Score:
​3