This is a combination of two recipes; one was a pound cake and the other was a yellow cake. All of the yellow cakes that I had tried were the fat and sugar cream method and it was just not giving me what I wanted in a cake. Then I came across a pound cake recipe that dumped everything in a bowl and beat it up. It turned out moist and tender but heavier of course than a yellow cake.
The recipe is super easy and comes together in a cinch. It’s perfect for birthdays and one of my favorite coworkers happened to be coming up. The first step is to mix together all of the dry ingredients plus the sugar. Usually a recipe will have you beat the butter and sugar together and then add the dry ingredients. Since we aren’t taking that step, we’ll be beating it pretty well later on.
Pour the milk and vegetable oil together and we’re ready to mix!
Add the eggs. Mix an additional 2 minutes.
Prepare two 9 inch cake pans by greasing them with butter and cutting out circles of parchment for the bottom of the pans. A good Baking Tip is to use the butter wrapper to butter the pans because there’s always some left on the wrapper.
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 1/4 cups milk
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs
Preheat oven to 350°
Cut wax paper to fit the bottom of two 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the parchment paper in the pans and spray the paper.
In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.
Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.
Curtosy of BettyR.
Chocolate Buttercream Frosting
1 stick of unsalted butter
1 teaspoon of vanilla
1/8 teaspoon of salt
3/4 package of confectioners sugar (powder sugar)
4-5 tablespoons of cocoa powder
1/4 cup of milk
Mix together the first three ingredients in an electric mixer until creamy. Slowly start adding the powdered sugar and the cocoa powder. Add as much cocoa powder as desired. Add milk as needed to come to a creamy consistency about 1/4 cup.