Description
Food network kitchens, how to boil water
Ingredients
Scale
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups plus 2 tablespoons sugar
- 1/4 teaspoon orange zest
- 1 cup unsalted butter at room temperature
- 1/2 cup milk at room temperature
- 3 large eggs at room temperature
- 2 teasooons vanilla extract
Instructions
- Preheat oven to 350 degrees. Grease two 8-inch cake pans and set aside. Let eggs, milk & vanilla extract come to room temperature together in a measuring cup.
- In the bowl of a stand mixer whisk together flour, sugar, salt, baking soda and zest.
- Cut in butter until the texture of a coarse meal. With the mixer on, gradually add in milk-egg mixture and stir until smooth batter forms.
- Pour batter between prepared cake pans and rap pans on counter to get air bubbles out. Bake for approximately 25 minutes until golden brown. Let cool on rack for at least 1 hour.
Notes
Frosting
- 1 1/2 pounds milk chocolate, cut into small pieces
- 12 ounces semisweet chocolate, cut into small pieces
- 16oz sour cream, room temperature
- 1 tablespoon brewed coffee
- 1 tablespoon vanilla extract
Instructions
- Combine chocolates in large microwave safe bowl. Alternate microwaving and stirring until chocolate is completely melted- should take about 3 minutes.
- Whip in remaining ingredients until smooth and silky. Frost cake quickly as the frosting hardens as it cools.
- Need guidance on cake frosting- check out this great piece by NYTimes.
