We had a couple of weeks without any recipes and once again, I want to apologize. On the bright side, though, we’re all moved in and there’s only about five boxes to unpack and about 40 pictures to hang. This past weekend was also the first time I got to put my new (1980s) oven to the test.
Husband and I are avid participants on Reddit, and multiple times a year, we participate in Secret Santa gift exchanges. This year, I jumped at the chance to sign up for a cookbook gift exchange. My Secret Santa found out about my baking hobby and got me Bakewise, by Shirley O. Corriher. This book was written for me, I swear to you. It tells all the hows and whys of baking. I can’t wait to share what I learn with you! Already, from going through the first recipe I baked, I feel like I’ve learned so much! One of my favorite tips so far is to place a baking stone on a rack closest to the lower 1/3 of the oven. When you put your cake or cupcakes in the oven, place the pan ON the baking stone. This will help prevent the bottom of your cake from burning due to direct heat while also cooking the middle of the cake. I tried it this weekend and could tell a difference.
The recipe I chose from this wonderful book is called “Magnificent Moist Golden Cake”. I decided to pair it with buttercream that I was familiar with: Strawberry Buttercream. This cake is certainly true to its name, both Magnificent and Moist! The texture is perfectly soft and uniform, too. Something neat about this recipe that I had not tried before is that Shirley folds in whipped cream right before baking. She says that this will make just about any cake more tender and I think she is right. Even if you don’t bake this recipe, just get half a cup of heavy whipping cream and whip it to a soft peak. Fold it right into the batter you are about to bake. Don’t even worry about changing any measurements! How easy is that?! I know I’m getting you all excited about this cake, right? I made a small change to my recipe, since I decided to use two 6-inch pans, rather than one 9-inch pan. While I used two 6-inch rounds, I did end up breaking one of my layers, so I made a 3-layer cake, which turned out to be really cute! Recipes for Golden cake and my equally yummy Strawberry Buttercream after the strip!
Magnificent Moist Golden Cake (Creaming Method)
Makes one 9-inch cake or two 6-inch cakes.
- 4 tablespoons unsalted butter (half a stick)
- 1 1/2 cups of sugar
- 2 tsp vanilla
- 1/3 cup canola oil
- 3 large egg yolks
- 2 large eggs
- 1 3/4 cups (7.1 oz) cake flour
- 1 3/4 tsp baking powder
- 1/2 tsp salt
- 1/3 cup buttermilk
- 1/2 cup heavy cream
- Pre-heat oven to 350 degrees. If you have a baking stone, place it on the shelf near the lower third of the oven.
- Prep two 6-inch cake pans by brushing with shortening and powdering with powdered sugar. The powdered sugar makes the outside of the cake wonderfully sweet and it does the same job as flour.
- With a stand mixer, cream the butter until light in color and then add the sugar. Cream the mixture until combined and light in color. Before continuing to the next step, make sure the bowl you’re using is cool. If it does not feel cool, stick it in the freezer for a few minutes. Continue creaming after you’ve taken the bowl out of the fridge.
- Beat in the vanilla and then the oil.
- Blend in the yolks, one at a time, mixing just to blend. Then do the same with the whole eggs.
- In a medium bowl on the side, combine flour, baking powder and salt. Whisk together.
- Pour half the flour mixture into into the wet bowl and blend on a low setting. Next, blend in half of the buttermilk, followed by the rest of the flour. After the flour is incorporated, blend in the rest of the buttermilk.
- In a cold bowl, with cold beaters, whip the cream into soft peaks. Stir about a fourth of the whipped cream into your batter and then slowly fold in the rest.
- Pour the batter into your prepped pans. Bake for 30-40 minutes, or until your toothpick comes out clean, but moist.
- 1 stick of butter
- 1/2 cup shortening
- 1 tsp vanilla
- 1 cup pureed strawberries
- 3-4 cups of powdered sugar
- 2 tbsp milk
- Cream together the butter and shortening in your stand mixer (the shortening will help keep the butter from curdling with the strawberry puree).
- Blend in the vanilla and strawberry puree.
- Slowly mix in the powdered sugar until you get the consistency you like, using the milk to soften a bit between additions.