White Cake With Creamy Butter Frosting Recipe
Photo source: Grandmother's Kitchen
A recipe for a simple White Cake with Creamy Butter Frosting made fancy by the Garnishes.
1 cup white sugar
1/2 cup butter
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
Creamy Butter Frosting
1/4 cup butter, softened
2 1/4 cups confectioners sugar
3/4 teaspoon vanilla extract
2-3 tablespoons milk
1 1/2 cups toasted sliced almonds
Chocolate Drizzle - 1/2 cup chocolate chips
Jelly Drizzle - 1/2 cup seedless jam or jelly of your choice
Toasting the Almonds
Preheat the oven to 350 degrees F.
Spread the sliced almonds evenly across an ungreased baking sheet. The almonds will toast evenly if there is minimal overlap between the nuts.
The almonds will take between 5 and 10 minutes to toast completely, but you will have to pay careful attention to avoid burning them.
Remove the almonds when they are done toasting. NOTE: If you wait until the nuts are fragrant or turning brown on the edges to remove them, you will likely burn them, because the almonds will continue to cook for a short time after leaving the oven.
Makes (1) 9 inch by 9 inch round Pan Cake
Preheat oven to 350 degrees F.Grease and flour a 9x9 inch cake pan.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.
Combine flour and baking powder, add to the creamed mixture and mix well.
Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes. Cake is done when it springs back to the touch.
In a large bowl, beat butter until creamy. Beat in the confectioners sugar, vanilla and add the milk one tablespoon at a time until you achieve desired consistency. Makes about 1 1/2 cups.
Heat the chocolate on medium heat in a sauce pan on the stovetop. When melted put into a piping tool, or a small plastic bag with a small tip cut off the corner and squeeze the drizzle onto the cake top to form the pattern you would like.
Spoon the jam into a piping tool, or a small plastic bag with a small tip cut off the corner and pipe on the jam buttons.
Using your hands, gently press the almonds onto the sides of the cake.