Happy New Year! We’re starting 2018 off right here on the blog with a creamy, indulgent cake recipe with equally delicious frosting. Have a prosperous new year, and enjoy!
What You’ll Need:
- 2 9-inch or 4 6-inch cake pans
- cooking spray
- 2 teaspoons flour
- 1/3 cup butter, softened
- 1 1/4 cup granulated sugar
- 2 large egg yolks
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon coconut or almond extract
- 1 teaspoon vanilla extract
- 6 large egg whites
Frosting (half this recipe if you prefer more cake than frosting)
- 2 tablespoons butter, softened
- 10 ounces cream cheese
- 7 cups powdered sugar
- 2 teaspoons vanilla extract
- Preheat oven to 350°F. Coat bottoms (not the sides) of cake pans with cooking spray and line with wax paper. Coat wax paper with cooking spray and dust with 2 teaspoons of flour. Set aside.
- Place 1/3 cup butter in a large bowl and beat with a mixer on medium speed until creamy. Gradually add granulated sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
- Lightly spoon 2 cups flour into dry measuring cups and level with a knife. Combine 2 cups flour, baking soda, and salt; stir well.
- Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Stir in coconut (or almond) and vanilla extract.
- In a large bowl, beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat). Fold egg whites into batter and pour batter into prepared pans.
- Bake in preheated oven for about 23 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans for about 5 minutes on a wire rack. Loosen cake layers from sides of pans and remove from pans. Remove and discard wax paper; cool completely.
- To make frosting, place butter and cream cheese in a large bowl and beat with a mixer on high speed until fluffy. Gradually add powdered sugar, beating at low speed until smooth (do not overbeat). Add vanilla extract and beat well.
- Place 1 cake layer on a plate; spread with one-third of frosting. Top with other cake layer. Spread remaining frosting over top and sides of cake.