Tuesday, October 27, 2015

Grand baby Cakes Vanilla cake with Whipped Chocolate Frosting

I received the Grandbaby Cakes cookbook by Jocelyn Adams last week, and I couldn't have been more ecstatic to bake.

I set out with the intention of fully following the recipe, I swear I did, but I ran out of sugar!  I went to the market two times this week to get all of the right ingredients, and didn't realize that I was low on granulated sugar.  I also didn't realize that one box of confectioners sugar was not enough for the recipe.  That being said, I have become pretty good at substitutions.

Here's the recipe:

1 cup unsalted butter, room temperature
2 1/2 cups granulated sugar (I used 1 1/2 cups granulated sugar and 1 cup light brown sugar)
7 large eggs, room temperature
3 cups sifted cake flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream, room temperature (full-fat please!)
1/3 cup vegetable oil
1 tablespoon vanilla extract

1) Preheat oven to 325 degrees F, and prepare 3 9-inch round cake pans with non-stick spray.  I used 1 9-inch pan, and did it in 3 batches.  If the cake likes to stick to the bottom of your pans, cover with parchment paper
2) Beat the butter for 2 minutes on high speed
3) Add in the sugar and cream together for another 5 minutes
4) Add in the eggs 1 at a time, until well-combined after each addition
5) Measure out the flour, sifting as you go to get 3 cups of sifted flour.  Add the flour in slowly in 2-3 batches
6) Add in the salt, baking powder, and baking soda being careful to not overbeat.
7) Add in the vanilla, sour cream and oil.
8) Pour the batter evenly into the pan.  Hit it against the counter a few times to even it out.  This will allow it to bake evenly and not have to be cut.
9) Bake for 20-30 minutes, or until a toothpick just comes out clean.
10) Let cool for 5-10 minutes and invert onto a wire rack or parchment paper and allow the layers to cool to room temperature.

3/4 cup unsalted butter, room temperature (I used 11 tbsp)
5 cups confectioners' sugar (I used 3 3/4 cups)
1 cup unsweetened cocoa powder (I used 3/4 cups)
1 tablespoon vanilla extract
1 cup heavy cream, cold

1) Beat the butter for 2 minutes on high speed
2) Add in the cocoa powder and confectioners' sugar on low speed.  The frosting will look crumbly, but don't worry, it will all come together shortly
3) Turning on the mixer to high speed, add in the vanilla, and slowly pour in the heavy cream until fully incorporated

When the layers have cooled, place one on the bottom of a serving tray.  Place 1/3 of the frosting on the layer, and frost the top.  Add on the second layer and repeat.  Add on the final layer, bottom side-up, and add frost the top and sides with the remaining frosting.  As a note, I was very worried about running out of frosting and ended up having 1/4 of it left, so apply liberally!


No comments:

Post a Comment