Simple Layer Cake with Vanilla Frosting from Martha Stewart
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- 1 stick(s) unsalted butter, softened plus more for cake pans & parchment
- 2 cup(s) all-purpose flour
- 1 tablespoon(s) baking powder
- 1/2 teaspoon(s) fine salt
- 1 1/2 cup(s) granulated sugar
- 3 large eggs room temperature
- 1 cup(s) whole milk
- 1 teaspoon(s) pure vanilla extract
- 1 stick(s) unsalted butter softened
- 4 ounce(s) cream cheese room temperature
- 5 cup(s) confectioner's sugar
- 1/4 teaspoon(s) fine salt
- 1/4 cup(s) whole milk
- 1/2 teaspoon(s) pure vanilla extract
- 1. To prepare the cake: Preheat oven to 350 degrees. Butter two 8-inch cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and 1/2 teaspoon salt. Beat together 1 stick butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs, and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add 1 cup milk and 1 teaspoon vanilla extract and beat until just combined.
- 2. Divide batter between pans; smooth tops with an off-set spatula. Bake until golden brown and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
- 3. To make the frosting: Beat together 1 stick butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add 1/4 teaspoon salt, 1/4 cup milk and 1/2 teaspoon vanilla extract, and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.
- 4. Place one cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides with remaining frosting, swirling to coat in a decorative fashion. If frosting becomes too soft, refrigerate to firm up. Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Simple Layer Cake with Vanilla Frosting from Martha Stewart Recipe at a Glance
- COURSE: Desserts