The cake layers can be made a day ahead wrap the cooled layers in plastic and aluminum foil and store at room temperature overnight. Frost the top and sides of the cake with the remaining frosting. To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny). Add 2 tablespoons of the milk, and beat to incorporate. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Gradually beat in the confectioners' sugar. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.įor the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Rotate the pans about halfway through if they seem to be browning unevenly. Divide the batter evenly between the prepared pans.īake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.Īlternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Whisk together the flour, baking powder and salt in a medium bowl set aside.īeat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Butter the bottoms and sides of two 9-inch round cake pans dust with flour, and tap out the excess. Spread on top of the cake.For the cake: Preheat the oven to 350 degrees F. To the reserved 1 cup of chocolate add 2 cups confectioners' sugar. Repeat with remaining layers, leaving sides free of frosting. Measure out 1 cup of chocolate and set aside. Place in the refrigerator until thickened slightly (about 25 minutes). Let stand 1 minute stir until chocolate is melted and smooth. Heat cream, butter and corn syrup in medium saucepan over medium heat until butter melts and mixture is hot. Stir in reserved vanilla pods let stand at least 1 hour. Meanwhile, to a small saucepan add the water and sugar heat over medium-low until sugar dissolves, stirring frequently. Bake 25 minutes or until a toothpick inserted in center comes our clean. Divide batter between pans ( about 2 1/3 cups each). At low speed, beat in flour mixture alternately with milk just until incorporated and smooth, beginning and ending with flour mixture. Add eggs one at a time, beating well after each addition. Beat sugar and butter in large bowl at medium speed 2 minutes or until blended and creamy. Whisk flour, baking powder, baking soda and salt in medium bowl. With small knife, carefully scrape seeds from vanilla beans into milk (reserve pods for syrup) stir to combine. Spray bottoms of 3-9-inch round baking pans with cooking spray, line bottoms with parchment paper spray parchment. Be sure to sift the flour to distribute the cornstarch well before using it in your cake batter. Take one level cup of all-purpose flour, remove two tablespoons, and then add two tablespoons of cornstarch back in. I increased the amounts to make this into a three layer cake. Also, if you want to make this cake into a two or four layer cake click here for the recipe-> VANILLA CAKE. The original recipe calls for cake flour. The layers of the three layer cake will be thinner, and the four layer cake with have small layers with a lot more opportunities of adding the yummy Mexican chocolate frosting! The two layer cake will be the normal thickness. For the three layer cake divide the cake batter into thirds and for the four layer cake, bake two layers and slice the two layers horizontally into two pieces each. This moist vanilla cake can be made into a two, three or four layer cake! It’s all about portions! For the two layer cake just divide the cake batter in half. The secret to this amazing frosting is……Mexican Hot Chocolate Tables! The perfect amount of chocolate, spice and sweetness. Everyone’s going to want to know how you made this yummy frosting. Vanilla Cake with Mexican Chocolate Frosting | Celebrate your fiesta in style with this Vanilla Cake with Mexican Chocolate Frosting! Perfect for a Cinco de Mayo Celebration too! A brush of sweet vanilla syrup keeps this delicious classic cake moist, but the real star of this cake is the frosting! With just a hint of cinnamon and sugar crystals.
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