Ingredients
Cake:
3 sticks
(1 1/2 cups) unsalted butter, softened, plus more for greasing
3 1/2
cups all-purpose flour, plus more for dusting
2 1/4
cups granulated sugar
5 large
eggs
1
teaspoon vanilla extract
1
tablespoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1 1/4
cups buttermilk
1 cup
sour cream
Butter
Filling, for assembling, recipe follows
Frosting:
One
8-ounce package cream cheese, softened
1 stick
(1/2 cup) unsalted butter, softened
1
tablespoon vanilla extract
6 cups
confectioners' sugar
Directions
-For the
cake: Preheat the oven to 350 degrees F. Grease three 9-inch round baking pans
with butter or spray with cooking spray. Flour generously. Alternatively, you
can cut out waxed or parchment paper circles to line the bottom of your cake
pans.
-To
prepare the cake, in the bowl of an electric mixer fitted with the paddle
attachment, cream the butter and sugar on medium speed until light and fluffy,
about 5 minutes. Be sure to scrape down the sides of the bowl occasionally to
incorporate all the sugar with the butter. Add the eggs, one at a time, beating
well after each addition. Beat in the vanilla.
-In a
medium bowl, combine the flour, baking powder, baking soda and salt.
-Mix the
flour mixture into the egg mixture, alternating with the buttermilk, beginning
and ending with the flour. Mix just until incorporated, scraping the sides of
the bowl down occasionally. Using a rubber spatula, stir in the sour cream.
-Spoon
the batter into the prepared pans and smooth the tops. Tap the bottom of the
pans to get rid of any air pockets in the batter. Bake until a toothpick
inserted into the center of the cakes comes out clean, 25 to 30 minutes.
-Let the
cakes cool in the pans for 10 minutes. Then remove them from the pans by
inverting. Thoroughly cool your cakes on wire racks before frosting them.
-To
assemble the cake, place one cake layer on a serving plate, with the flat
bottom side facing down. Spread half of the Butter Filling over the surface of
the cake. Top with another cake layer, inverted, so the bottom of the cake is
facing up. Spread with the remaining butter filling. Place the remaining cake
layer, also inverted, on top. Cover and freeze for at least 1 hour. While the
cake is in the freezer, prepare the frosting.
-For the
frosting: In the bowl of an electric mixer fitted with the paddle attachment,
place the cream cheese, butter and vanilla and beat on medium speed for 2
minutes until light and fluffy. Beat in the confectioners' sugar, 1/2 cup at a
time, with the mixer set on low. If you find the frosting is too soft, just
chill it for 10 minutes in the fridge before using.
-Remove
the cake from the freezer and spread the frosting over the top and sides of the
cake. Store the cake, covered, in the refrigerator until the guests arrive.
Butter
Filling:
1 stick
(1/2 cup) unsalted butter
3/4 cup
granulated sugar
1/3 cup
orange juice
3 large
eggs
One
8-ounce package cream cheese, softened and cubed
-In the
top of a double boiler, melt the butter over simmering water. Remove from the
heat.
-Whisk in
the sugar, orange juice and eggs until the mixture is smooth. Return the double
boiler to the heat and cook, stirring with a whisk constantly, until the
mixture is very thick, 15 to 20 minutes. Whisk in the cream cheese. Remove from
the heat and let cool for 30 minutes.
-Spoon
the filling into a bowl, cover with plastic wrap right up against the surface
of the filling to prevent a skin from forming and chill for at least 4 hours.
-Cook's
Note: Now, when you're whisking your gooey butter filling and waitin' on that
filling to get all nice and thick, just keep in mind that before it gets thick,
it'll thin out at first. Don't worry about that. This happens because the
mixture is heatin' up. But as moisture starts to evaporate, this filling will
thicken up. Just remember to keep stirring, and watch out for the air bubbles -
you don't want to beat air into your filling.
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